Quick Carrots Food

QUICK AND EASY BAKED CARROTS

Steps:

• Preheat oven to 425 degrees F (220 degrees C).
• Arrange carrots in a shallow baking dish. Spray with cooking spray and sprinkle with nutmeg, cinnamon, and sugar.
• Bake in preheated oven until carrots are tender, 20 minutes.

QUICK CARROTS

Steps:

• In a large saucepan, combine first five ingredients. Cover and simmer for 8-10 minutes or until the carrots are crisp-tender. Sprinkle with parsley.

QUICK STEAMED CARROTS

Steps:

• Put baby carrots in an open glass container with the water.
• Microwave on high for 3 to 5 minutes until tender.
• Drain and toss with orange juice, honey and ginger.

SAUTEED CARROTS

Steps:

• Peel the carrots and cut them diagonally in 1/4-inch slices. You should have about 6 cups of carrots. Place the carrots, 1/3 cup water, the salt, and pepper in a large (10- to 12-inch) saute pan and bring to a boil. Cover the pan and cook over medium-low heat for 7 to 8 minutes, until the carrots are just cooked through. Add the butter and saute for another minute, until the water evaporates and the carrots are coated with butter. Off the heat, toss with the dill or parsley. Sprinkle with salt and pepper and serve.

QUICK-PICKLED CARROTS

Steps:

• Place carrots in a heatproof resealable container or jar. Combine vinegar, sugar, salt, peppercorns, mustard seeds, and 1/2 cup water in a small pot. Bring to a boil over high heat, stirring occasionally. Immediately pour over carrots. Let cool to room temperature, then cover and refrigerate at least 2 hours before serving.

QUICK PICKLED CARROTS

Steps:

• In a medium bowl, whisk together vinegar, sugar, and salt. Add carrots and ginger; toss to combine. Cover, and refrigerate at least 2 hours and up to overnight.

QUICK AND EASY CARROT CAKE RECIPE

Steps:

• Turn on your oven and preheat it to 350 degrees.
• Spray your pans with cooking spray or grease them liberally with oil.
• Lightly add a spoonful of flour in the pans and shake the pan to coat it completely with flour. You can use two eight-inch round pans or a 9 by 13 rectangular pan.
• In a large bowl, combine the flour, baking powder, baking soda, salt, cinnamon, cloves, and allspice along with the sugar. Whisk these dry ingredients until they are fully combined.
• In a smaller bowl, crack the eggs.
• Beat them with a whisk until they are light and fluffy, then whisk in the canola oil.
• With a spatula, add the oil and eggs to the dry ingredients, mixing just until combined. Do not over mix.
• Gently, using the spatula, fold in the grated carrots and the nuts if you choose to include them.
• Stir just until the carrots are fully integrated into the batter.
• Using a rubber spatula, scrape the batter into the prepared pans, dividing it evenly if you are using two round cake pans.
• Bake the cake in the center of your preheated oven for 25-35 minutes.
• Allow the cake to cool in the pan, or if you are planning to make a layer cake, allow the cake to cool for 15 minutes before gently sliding a butter knife around the edges of the cake to help release it from the pan.
• Remove the cakes to a wire rack to finish cooling before frosting it with cream cheese icing.
• In a medium-sized mixer bowl using an electric mixer, beat the cream cheese and butter together until they are light and creamy.
• One cupful at a time, beat in the powdered sugar. Add the vanilla extract and salt.
• Place the bottom later of the carrot cake on a cake plate and spread about a third of the frosting evenly on top of it.
• Stack the top layer on the cake and spread another third of the frosting on the top of the cake.
• Using the remaining icing, neatly cover the sides of the cake with frosting.
• Top the cake with the chopped nuts.

QUICK PICKLED CARROTS

Steps:

• Add carrots to a large mason jar or glass container. Set aside.
• To a small saucepan add distilled white vinegar, water, salt, and sugar. Bring to a simmer over medium heat and stir to fully dissolve salt and sugar. Taste and adjust flavor as needed, adding more salt or sugar to taste.
• Pour the brine over the carrots, ensuring they are fully submerged. If needed, add more vinegar or a little water to cover.
• Seal well and shake to combine. Then refrigerate for at least 1 hour. The flavors will deepen and intensify the longer it marinates. Best flavor is achieved after 24 hours.
• Will keep in the refrigerator for 2-3 weeks (sometimes longer). Not freezer friendly.

QUICK PICKLED CARROTS

Steps:

• After peeling and trimming the carrots to fit, pack them into a glass mason jar. I used a tall 750ml jar (which is about 25oz for my US friends, or you can divide them between two smaller jars).
• I packed as many as I could (about 6) while still having room to add the whole clove of garlic and dill.
• Add the rest of the ingredients into a saucepan and bring to a boil. Once the sugar and salt are dissolved, remove from heat and carefully pour into the jar.
• Let cool to room temperature (about 30-40 minutes), put a lid on the jar and move to the refrigerator.

QUICK CARROTS WITH GARLIC & BASIL

Steps:

• Cook carrots in boiling water for for 2 -3 mins until tender but crisp or microwave if desired.
• Drain and reserve 1/2 cup of liquid.
• Combine the garlic and oil in a nonstick pan and cook over a moderate heat until fragrant (you can smell the garlic).
• Add the carrots and stirring, cook until well combined and hot, adding a little of the reserved cooking liquid if necessary.
• Remove from the heat and stir in the basil.
• Serve hot.

QUICK GLAZED CARROTS

Steps:

• In a Medium or Large Ziploc® Zip 'n Steam™ Bag, combine carrots, brown sugar, butter, cornstarch and salt. Seal bag and shake gently to combine ingredients. Pat carrots into a single layer. Place in microwave oven., Cook on full power for 6 minutes for crisp-tender carrots. If needed, continue microwaving at 30-second intervals until carrots have reached desired level of tenderness. Allow bag to stand 1 minute before handling. Shake gently to coat carrots with glaze. Carefully open bag. Garnish with parsley if desired.

DO CHUA - VIETNAMESE QUICK PICKLED CARROTS AND DAIKON

Steps:

• Divide julienned daikon and carrots into three sanitized pint-sized canning jars (500 mL)
• Stir boiling water, vinegar and sugar until sugar is dissolved.
• Pour mixture over carrots and daikon until covered. Screw on jar lids and store in fridge. You can use after 20 minutes of pickling. Store in fridge and use within a couple weeks.

EASY SAUTEED CARROTS

Steps:

• Peel and trim the ends of the carrots.
• Slice into rounds of equal thickness, about 1/4-inch thick.
• Place a medium skillet over medium heat. Melt the butter (or warm the oil). Add the carrots and stir to coat.
• Cook, covered, for 8-10 minutes, or until soft when poked with a fork.
• Remove the cover and cook, stirring occasionally, for an additional 2 minutes to let any excess water evaporate.
• Sprinkle with salt and serve.

QUICK GLAZED CARROTS

Steps:

• Combine all ingredients in a skillet large enough to hold carrots in a single layer. Cook over high heat, shaking pan occasionally, 4 minutes. Reduce heat to medium and continue to cook until water evaporates and carrots are just glazed with butter, about 5 minutes.