Sweet Sour Beans And Carrots Food

SWEET-SOUR BEANS AND CARROTS

Steps:

• Place carrots in a large saucepan and cover with water. Bring to a boil. Cook, uncovered, for 4 minutes. Stir in beans. Return to a boil. Cook mixture 5-6 minutes longer or until the beans and carrots are tender. Drain., In a large skillet, cook bacon over medium heat until crisp. Remove to paper towels to drain. Saute onions in drippings until tender. add the apples, vinegar, sugar and salt; mix well. Cover and cook until apples are tender, about 2 minutes. Stir in the bean mixture; heat through. Sprinkle with bacon.

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 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-SOUR BEANS AND CARROTS

Steps:

• Place carrots in a large saucepan and cover with water.
• Bring to a boil.
• Cook, uncovered, for 4 minutes.
• Stir in beans.
• Return to a boil.
• Cook mixture 5-6 minutes longer or until the beans and carrots are tender.
• Drain.
• In a large skillet, cook bacon over medium heat until crisp.
• Remove to paper towels to drain.
• Saute onions in drippings until tender.
• Add the apples, vinegar, sugar and salt; mix well.
• Cover and cook until apples are tender, about 2 minutes.
• Stir in bean mixture; heat through.
• Sprinkle with bacon.

SWEET AND SOUR GREEN BEANS

Steps:

• Cook bacon in a medium skillet over medium-high heat, stirring occasionally, until well-browned. Add onion and cook until translucent. Stir in flour and cook 2 minutes more.
• Pour vinegar and 3/4 cup of the reserved green bean liquid into the pan. Add sugar, salt, and pepper, and stir to combine. Bring to a boil, reduce to a simmer, and stir in the green beans. Continue cooking at a low simmer until beans are hot.

JUJU BEAN'S SWEET AND SOUR CARROTS

Steps:

• In medium saucepan, heat 1 cup water at medium-low heat and add carrots.
• Cook until carrots are almost tender,water should be to a simmering boil. then drain water from saucepan and slice lemon in half and squeeze lemon juice in saucepan. Let simmer for about 3 minute stirring occasionally to make sure all the carrots get some.
• Once almost all the lemon juice is absorbed, add 1/2 cup of orange juice and cook carrots until almost absorbing all the juice, stirring frequently.
• Then, add honey and mix well, then add soy sauce. Let all the liquids that are remaining come to a boil.
• Stir frequently, and try the carrots to see if they are ready. If you would like sweeter, add 1 more tablespoon honey. If you would like more sour, add 1 more tablespoon of soy sauce. there you have it.

SWEET-AND-SOUR CARROTS

Steps:

• 1 Peel the carrots. Cut them into 1/4-inch-thick slices. 2 In a medium saucepan, melt the butter over medium heat. Add the vinegar and sugar and stir until the sugar is dissolved. Stir in the carrots and salt to taste. Cover the pot and cook until the carrots are softened, about 5 minutes. 3 Uncover the pan and cook the carrots, stirring frequently, until tender, about 5 minutes more. Taste for seasoning. Serve hot or at room temperature. From "1,000 Italian Recipes." Copyright 2004 by Michele Scicolone. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.

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.