A Pirates Bounty Carrot Coins Recipes

SOUP CARROT COINS

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.

CONTEST-WINNING GLAZED CARROT COINS

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.

CANDY CARROT COINS

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

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.

GLAZED CARROT COINS

Steps:

• In a saucepan, cook carrots in a small amount of water until tender-crisp; drain.
• Remove and keep warm.
• In the same pan, heat brown sugar and butter until bubbly; stir in lemon peel.
• Return carrots to pan; cook and stir over low heat for 15 minutes or until carrots are glazed.
• Remove from heat; stir in vanilla.

A PIRATES BOUNTY $$$$$ CARROT COINS $$$$$

Steps:

• Wash and peel carrots, and slice into coins.
• Wash and squash then cut into slices.
• These two steps are easy to do if you have a food processor or mandolin.
• Peel and slice both onions into strips.
• In a bowl mix the coconut milk, salt, pepper, brown sugar.
• In a large zip lock baggie add the carrot, squash and onions and pour the coconut milk mixture over them. Refrigerate for at least 1 hour. Be sure to toss the bag every 20 minutes or so.
• While the carrot mixture is marinating, mix the soup, vinegar, turmeric, cumin, allspice and tomatoes together and cook till it is thick, and reduced by 1/2 on a low heat.
• After that time drain the carrots, squash and onions very well. Some of the coconut milk will remain on the vegetables.
• Then add the carrots, squash and onions to the tomato mixture and cook for about 10 minutes on low. You'll want to stir this often. Cook this longer if you like your carrots softer.
• Before you serve top with toasted coconut if you wish.
• HOW TO TOAST COCONUT:
• There are two ways you can do this:
• 1.Place the coconut on a pie pan and toast in the oven on 375 till it is all golden. I can't tell you how long this will take, because it depends on your oven.
• 2.On a dry non stick sautéing pan, put the coconut in it and toast on a very low heat. This is the method I used. If you use this method, please do not walk away from the pan....and stir this often.