Peachy Orange Glazed Carrots Recipes

EASY ORANGE-GLAZED CARROTS

Steps:

• In 1 1/2- to 2-quart saucepan, heat 1/2 cup water to boiling. Add carrots. Heat to boiling; reduce heat to medium. Cover and cook 10 to 12 minutes, stirring occasionally, until tender.
• Meanwhile, in 8- or 10-inch skillet, spread almonds in single layer. Cook and stir over medium-high heat 4 to 7 minutes or until lightly browned.
• Drain carrots; return to saucepan. Stir in marmalade and raisins. Cook over low heat about 1 minute, stirring constantly, until marmalade is melted. Add almonds; toss gently.

PEACH-GLAZED CARROTS

Steps:

• Place carrots in a 6-qt. stockpot; add water to cover. Bring to a boil. Cook, covered, until tender, 5-8 minutes. Drain., Meanwhile, in a small saucepan, combine butter, preserves, orange juice, salt and nutmeg. Cook and stir over medium-low heat until blended, 3-5 minutes. Pour over carrots; toss to coat. If desired, sprinkle with pepper.

ORANGE GLAZED CARROTS

Steps:

• Place carrots in a shallow saucepan, and cover with water. Boil until tender. Drain, and return carrots to pan.
• Pour orange juice over carrots, and mix well. Simmer over medium heat for about 5 minutes. Stir in brown sugar, butter, and salt. Heat until butter and sugar melt.

GLAZED ORANGE CARROTS

Steps:

• Place 1 in. of water in a saucepan; add carrots. Bring to a boil. Reduce heat; cover and simmer for 7-9 minutes or until crisp-tender. Drain., Melt butter in a large skillet; stir in orange juice concentrate and brown sugar. Add carrots and parsley; stir to coat. Cook and stir for 1-2 minutes or until glaze is thickened.

GLAZED CARROTS WITH BROWN SUGAR AND ORANGE ZEST RECIPE

Steps:

• Heat 1 inch salted water (1/2 teaspoon salt to 1 cup water) to boiling. Add carrots. Cover and heat to boiling; cook until tender about 25 minutes. Drain. In large skillet, cook and stir brown sugar, salt, orange peel and butter until bubbly. Add carrots; cook over low heat; stirring occasionally about 5 minutes or until carrots are glazed and heated through.

ORANGE GLAZED CARROTS USDA RECIPE FOR SCHOOLS

Steps:

• Heat margarine and sugar in a large stock pot uncovered over medium heat until sugar dissolves.
• Add orange juice concentrate, water, vanilla, cinnamon, and nutmeg. Simmer uncovered over medium heat for 3 minutes, stirring occasionally.
• Fold in carrots and craisins. Bring to a boil for 3-4 minutes.
• Add cornstarch. Reduce heat to low. Cook uncovered for 2 minutes.
• Critical Control Point: Heat to 135 °F or higher for at least 15 seconds.
• Place 2 qt 2 cups (about 4 lb 7 oz) glazed carrots in a steam table pan (12′′ x 20′′ x 2½′′).For 50 servings, use 2 pans.For 100 servings, use 4 pans.
• Critical Control Point: Hold for hot service at 135 °F or higher.
• Portion with No. 12 scoop (⅓ cup).

ORANGE CARROT COOKIES

Steps:

• Preheat the oven to 375 degrees F (190 degrees C). Grease cookie sheets.
• In a large bowl, cream together the shortening and sugar until light and fluffy. Add the eggs one at a time, beating well with each addition, then stir in the vanilla and carrots. Combine the flour, baking powder and salt; gradually stir into the creamed mixture. Finally, fold in the walnuts. Drop by rounded spoonfuls onto the prepared cookie sheet.
• Bake for 8 to 10 minutes in the preheated oven, until lightly golden. Allow cookies to cool on baking sheet for 5 minutes before removing to a wire rack to cool completely.
• To make the glaze, put 1 cup of the confectioners' sugar into a medium bowl. Grate the rind of the orange into the bowl with the sugar. Squeeze in enough juice from the orange to form a thin but spreadable consistency. Mix until smooth. If necessary, stir in more confectioners' sugar. Spread onto the cooled cookies. Store in an airtight container.