Sweet And Sour Carrots Food

SWEET-AND-SOUR CARROTS

Steps:

• Halve 1 pound carrots lengthwise and cut into 3-inch pieces; steam until tender, about 15 minutes. Meanwhile, simmer 2 tablespoons cider vinegar, 1 tablespoon olive oil, 2 teaspoons sugar, 1 smashed garlic clove and a pinch of salt until syrupy, about 3 minutes. Add a pinch of red pepper flakes. Season the carrots with salt and drizzle with the sweet-and-sour sauce. Top with chopped parsley.

SWEET AND SOUR CARROTS

Steps:

• Boil sliced carrots until crips-tender; drain and remove from pan.
• In the same pan combine all other ingredients, cook over medium until bubbly.
• Add carrots back into the pan, stir and cook until heated through.

SWEET & SOUR CARROTS

Steps:

• Place 1 in. of water and carrots in a large saucepan. Bring to a boil. Reduce heat; cover and simmer for 7-9 minutes or until crisp-tender. Add green pepper. Cover and cook 3 minutes longer or until tender. Drain and set aside. , Drain pineapple, reserving juice; add enough water to the juice to measure 3/4 cup. Set pineapple aside. In a large saucepan, combine the sugar, cornstarch and salt. Stir in the pineapple juice mixture, vinegar and soy sauce until smooth. Bring to a boil. Cook and stir for 2 minutes or until thickened and bubbly. Stir in the reserved carrots and pineapple; heat through.

SWEET AND SOUR CARROTS OR COPPER PENNIES

Steps:

• Dice carrots then cook in boiling water until tender yet crisp. Drain and allow to cool. Combine tomato soup, vegetable oil, sugar, vinegar, dry dill and salt and bring to a simmer. Let cool to room temperature. Pour mixture over carrots. Add green pepper and onion along with the mix and carrots.

SWEET-AND-SOUR BABY CARROTS

Steps:

• Preheat the oven to 425°F.
• Toss carrots with oil and salt and pepper to taste in a shallow (1-inch-deep) baking pan. Roast in middle of oven, stirring once, until barely tender, about 20 minutes. Leave oven on.
• Stir together vinegar and sugar until sugar is dissolved. Drizzle over carrots, shaking pan to coat, then roast until carrots are tender and vinegar is evaporated, 5 to 8 minutes more.

SWEET-AND-SOUR CHICKEN THIGHS WITH CARROTS

Steps:

• Pat chicken dry. Stir together 1 1/2 teaspoons salt with paprika, cinnamon, and pepper and rub onto chicken.
• Heat oil in a 12-inch heavy skillet over moderately high heat until hot but not smoking, then brown chicken in 2 batches, turning over once, about 10 minutes per batch. Transfer chicken as browned to a plate.
• Discard all but 3 tablespoons fat from skillet, then add onion and carrots. Sprinkle with remaining 1/2 teaspoon salt and pepper to taste and cook over moderate heat, stirring occasionally, until onion is softened and beginning to brown, 8 to 10 minutes. Add garlic and cook, stirring occasionally, 1 minute.
• Return chicken, skin sides up, to skillet, nestling it into vegetables. Stir together water, lemon juice, and honey until blended and add to skillet, then cook over moderately low heat, covered, until chicken is cooked through and carrots are tender, 25 to 30 minutes. If necessary, skim fat from sauce, then add salt to taste. Sprinkle with herbs just before serving.

SWEET AND SOUR CARROTS

Steps:

• 1. Place the carrots, olive oil, 1/2 the salt and water in a large saucepan over high heat. Bring to a boil and cook until the water has evaporated, about 7 minutes- keep a watch on them so they don't scorch.
• 2. Stir in the onion and cook for 1 minute. Add the sugar and mix. Add the vinegar, pepper, and remaining salt and stir until there is a glaze coating the carrots, about 30 seconds. Remove from the heat and stir in the mint. Place in serving bowl.

SWEET AND SOUR CARROTS

Steps:

• In a small saucepan, combine the sugar and orange juice. Cook and stir over low heat for 2 minutes or until sugar is dissolved. Remove from the heat. Stir in cranberries and orange zest; set aside., In a large saucepan, melt butter. Add carrots and water; stir until well coated. Bring to a boil. Reduce heat; cover and simmer for 5-7 minutes or until carrots are crisp-tender. , Stir in the pine nuts, vinegar, salt and cranberry mixture. Simmer, uncovered, for 5-7 minutes or until carrots are tender.

SWEET AND SOUR CABBAGE AND CARROTS

Steps:

• In a large skillet over medium-high heat, melt butter.
• Add to the skillet the cabbage, carrots, onion and brown sugar.
• Cook, stirring often, for about 10-12 minutes until the veggies are well-browned and softened. (The veggies should lightly scorch).
• Remove from heat and stir in the soy sauce, vinegar and pepper.
• Serve hot.