Justins Special Carrots Recipes
JEFF'S CARROTS
This is a recipe I tried at a friend's Easter dinner. It was so good, everyone wanted to know how to make it. It originated from Jeff, so we all call it 'Jeff's Carrots' now. Try a different amount of sugar if you like things more or less sweet. Enjoy!
Provided by e-niunia
Categories Side Dish Vegetables Carrots
Time 1h
Yield 4
Number Of Ingredients 10
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Coat a casserole dish with cooking spray.
- Place a steamer insert into a saucepan and fill with water to just below the bottom of the steamer. Bring water to a boil. Add carrots, cover, and steam until tender, 10 to 15 minutes. Place carrots to a large bowl and mash. Stir melted butter, eggs, sugar, vanilla extract, allspice, nutmeg, ginger, salt, and black pepper into carrots. Transfer carrots into prepared casserole dish.
- Bake in the preheated oven until set, about 40 minutes.
Nutrition Facts : Calories 272.9 calories, Carbohydrate 28.5 g, Cholesterol 170 mg, Fat 15.7 g, Fiber 3.3 g, Protein 5.9 g, SaturatedFat 8.6 g, Sodium 212.9 mg, Sugar 22.5 g
CUMIN ROASTED CARROTS
Steps:
- Preheat an oven to 350 degrees F, or a grill to high (if you are outside, prepare a campfire). Cut any large carrots in half lengthwise and crosswise.
- Drizzle a large sheet of foil with some oil. Arrange the carrots in a flat, single layer over half the sheet of foil. Drizzle the carrots with more oil and sprinkle with the garlic, cumin and salt and pepper. Top the carrots with the butter and drizzle with the honey. Fold the foil in half over the carrots and fold the edges to seal and form a pouch. To avoid crowding the carrots, make two pouches if necessary.
- Cook the pouch in the oven or on a grill or campfire for 15 minutes. To serve, cut open the pouch tableside and finish with a sprinkle of parsley.
Nutrition Facts : Calories 109 calorie, Fat 6.5 grams, SaturatedFat 2 grams, Cholesterol 8 milligrams, Sodium 206 milligrams, Carbohydrate 12 grams, Fiber 3.5 grams, Protein 1 grams, Sugar 6 grams
BAKED CARROTS WITH CUMIN, THYME, BUTTER AND CHARDONNAY
I love this dish made with baby carrots, but feel free to use fat old ones sliced at an angle if you please. Butter and wine make a fantastic sauce which just makes it for me. Serve with anything you like.
Provided by Jamie Oliver
Categories side-dish
Time 55m
Yield 4 servings
Number Of Ingredients 6
Steps:
- Preheat the oven to 425 degrees F. Tear off around 5feet of kitchen foil and fold it in half to give you double thickness. Place everything but the wine and seasoning in the middle of the foil. Bring up the sides and pour in the white wine. Season well. Fold or scrunch the foil together to seal. Cook in the preheated oven for 45 minutes until the carrots are tender. You may need to cook it for longer if the carrots are bigger than baby ones;
SHERRI'S SPECIAL CARROTS PLUS
This is a great way to prepare carrots and they can be served as a meal accompaniment, relish, or a tasty addition to your green salad. I even like to use the sauce as a salad dressing. (You may want to cut back on the sugar or oil-I do.) It keeps forever in the fridge and has been a staple in my home for 20 years. (You can also add broccoli, cauliflower, green beans, cucumbers, mushrooms or just about any veggie you can think of to this mix.) This recipe was given to me as part of a wedding gift from my boss' wife, Mary McWhorter. Cooking time includes time in fridge to allow flavors to develop. Enjoy!!!
Provided by Mrs.Jack
Categories Vegetable
Time P1DT10m
Yield 10-12 serving(s)
Number Of Ingredients 11
Steps:
- Cook carrots until crisp-tender, drain and cool. (Cook a bit longer if you prefer your carrots tender.).
- In large container, add carrots, onion, and bell pepper.
- Meanwhile, in saucepan, add all other ingredients and bring to a boil.
- Pour sauce over veggies; cover and refrigerate overnight-the longer the better, up to 6 weeks.
Nutrition Facts : Calories 240.6, Fat 11.3, SaturatedFat 1.5, Sodium 359.4, Carbohydrate 34.7, Fiber 3.3, Sugar 27.4, Protein 1.6
JUSTIN AND CHRISTINE'S HURRICANE PORK
My husband and I came up with an easy (and tasty) slow cooker meal in preparation for Hurricane Sandy. It has an eclectic blend of curry, maple syrup, and ground mustard to create a mouth-watering dish! Serve with white or curried rice.
Provided by CandiedChristine
Categories Meat and Poultry Recipes Pork Pork Tenderloin Recipes
Time 8h10m
Yield 6
Number Of Ingredients 8
Steps:
- Melt butter in a small saucepan over medium-low heat; stir maple syrup, curry powder, and ground mustard into butter until smooth. Pour 1/4 cup ginger ale into butter mixture. Reduce heat to low and simmer for 2 minutes.
- Place pork tenderloin into a slow cooker and spread carrots over pork; pour remaining ginger ale over meat and carrots. Pour the butter syrup over the top.
- Cover and cook on Low for 8 hours. Season with salt and black pepper.
Nutrition Facts : Calories 223.2 calories, Carbohydrate 20.6 g, Cholesterol 57.3 mg, Fat 9.2 g, Fiber 2.4 g, Protein 14.5 g, SaturatedFat 4.7 g, Sodium 139.5 mg, Sugar 16.6 g
JUSTIN'S SPECIAL CARROTS
This is simply a recipe I concocted many years ago while my brother and I were living together and our kitchen cabinets contained only the bare essentials! Surprisingly, my finicky brother loved them, and so they are named accordingly.
Provided by KaseysMom
Categories Vegetable
Time 15m
Yield 4 serving(s)
Number Of Ingredients 4
Steps:
- Put all ingredients in small saucepan and allow to simmer, mixing occasionally, until butter and sugar are melted and carrots are heated through.
- Enjoy!
Nutrition Facts : Calories 146.9, Fat 6, SaturatedFat 3.7, Cholesterol 15.3, Sodium 119.9, Carbohydrate 23.7, Fiber 3.1, Sugar 18.1, Protein 1.1
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