Spicycarrotcoins Recipes
SOUP CARROT COINS
I have always loved the carrots in my mom's chicken soup, so I tried to imitate the flavor in this side dish.-Denise Loewenthal, Hinckley, Ohio
Provided by Taste of Home
Categories Side Dishes
Time 15m
Yield 4 servings.
Number Of Ingredients 7
Steps:
- In a saucepan, bring broth to a boil. Add the remaining ingredients; return to a boil. Reduce heat; Cover and simmer for 5-7 minutes or until carrots are tender. Drain; discard bay leaf.
Nutrition Facts :
CONTEST-WINNING GLAZED CARROT COINS
These glossy carrots, flavored with orange juice, cinnamon and ginger, are pretty enough for a special meal. To save time, you could substitute two 15-ounce cans of carrots for the fresh ones. -Helen Bethel, Maysville, North Carolina
Provided by Taste of Home
Categories Side Dishes
Time 25m
Yield 4 servings.
Number Of Ingredients 7
Steps:
- In a small saucepan, melt butter over medium heat. Stir in the brown sugar, orange juice, salt, ginger and cinnamon. Add the carrots; cover and cook for 20-25 minutes or until tender, stirring occasionally.
Nutrition Facts : Calories 94 calories, Fat 3g fat (2g saturated fat), Cholesterol 10mg cholesterol, Sodium 217mg sodium, Carbohydrate 17g carbohydrate (13g sugars, Fiber 3g fiber), Protein 1g protein. Diabetic Exchanges
CANDY CARROT COINS
Tossed with a brown sugar and butter glaze, these carrots taste slightly sweet and look perfectly shiny.
Provided by looneytunesfan
Categories Vegetable
Time 15m
Yield 4 serving(s)
Number Of Ingredients 4
Steps:
- Peel the carrots, then slice each one into rounds.
- Place the carrot coins in a microwave-safe bowl, cover them with water, and cover the bowl with plastic wrap.
- Microwave for 6 to 7 minutes or until the carrots are tender but not mushy. Drain the water and set the carrots aside.
- In a small frying pan, melt the butter, stir in the brown sugar and water, and cook for 1 minute.
- Add the carrot coins and toss to coat with the brown sugar mixture. Cook on low for 3 to 4 minutes or until the carrots are thoroughly glazed.
GLAZED CARROT COINS
These glossy carrots, flavored with orange juice, cinnamon and ginger, are pretty enough for a special meal. To save time, you could substitute two 15-ounce cans of carrots for the fresh ones.
Provided by looneytunesfan
Categories Vegetable
Time 25m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- In a small saucepan, melt butter over medium heat. Stir in the brown sugar, orange juice, salt, ginger and cinnamon. Add the carrots; cover and cook for 20-25 minutes or until tender, stirring occasionally.
Nutrition Facts : Calories 118.6, Fat 6, SaturatedFat 3.7, Cholesterol 15.3, Sodium 261.2, Carbohydrate 16.5, Fiber 2.6, Sugar 11.7, Protein 1
COPPER PENNIES
This recipe has become such a reliable standby for me that it's expected and welcomes by my friends. This dish can be served chilled for a salad or warm for a side dish. Either way it's always a hit. This can be made ahead and kept in the refrigerator for a few days.-Agnes Circello, Belle Rose, Louisiana
Provided by Taste of Home
Categories Lunch Side Dishes
Time 20m
Yield 8 cups.
Number Of Ingredients 11
Steps:
- Cook the carrots just until crisp-tender; drain. Combine all remaining ingredients in a large bowl. Add carrots and stir until well mixed. Cover and refrigerate at least 3-4 hours. , Serve cold as a salad, or warm it and use as a side dish. Store in the refrigerator for up to 2 weeks.
Nutrition Facts : Calories 144 calories, Fat 7g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 210mg sodium, Carbohydrate 21g carbohydrate (17g sugars, Fiber 2g fiber), Protein 1g protein.
SPICY CARROT COINS
Cumin, coriander and ginger give an unusual zip and flavor to this side. What a great way to add Vitamin A to your diet!
Provided by Luvs 2 Cook
Categories Vegetable
Time 30m
Yield 6 serving(s)
Number Of Ingredients 10
Steps:
- In nonstick saucepan combine the first 8 ingredients. Bring to a boil. Reduce heat; cover and simmer for 5 minutes.
- Discard cinnamon stick.
- Add honey and lemon juice to carrots. Bring to a boil; cook, uncovered, for 5 to 8 minutes or until carrots are tender and liquid has evaporated.
Nutrition Facts : Calories 108.9, Fat 0.5, SaturatedFat 0.1, Sodium 203.9, Carbohydrate 26.9, Fiber 4.4, Sugar 18.6, Protein 1.6
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