Sherris Special Carrots Plus Recipes

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CARROT JUICE PLUS



Carrot Juice Plus image

Provided by Food Network

Categories     beverage

Time 6m

Yield 2 c (480 ml)

Number Of Ingredients 4

1 cup (240 ml) water
1½ cups (190 g) diced carrots
2 teaspoons fresh lemon juice or 1 teaspoon concentrate
1 cup (240 ml) ice cubes

Steps:

  • 1. Place all ingredients into the Vitamix container in the order listed and secure lid.
  • 2. Select Variable 1.
  • 3. Turn machine on and slowly increase speed to Variable 10, then to High.
  • 4. Blend for 1 minute or until desired consistency is reached.

SPICED GLAZED CARROTS WITH SHERRY & CITRUS



Spiced Glazed Carrots with Sherry & Citrus image

While the turkey rests, take 15 minutes to whip up this simple, timeless preparation.

Provided by Susan Spungen

Categories     Citrus     Side     Thanksgiving     Low Fat     Vegetarian     Dinner     Carrot     Sherry     Fall     Clove     Simmer     Bon Appétit     Pescatarian     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield Makes 8 to 10 servings

Number Of Ingredients 10

2 bunches of thin carrots (2 pounds), cut into 1" pieces (about 4 cups)
2 tablespoons (1/4 stick) unsalted butter
1/2 teaspoon kosher salt plus more for seasoning
12 whole black peppercorns
1 bay leaf
1 tablespoon fresh clementine juice or orange juice
2 tablespoons Sherry or sweet vermouth, divided
2 pinches ground cloves
1 tablespoon fresh tarragon leaves
1/4 teaspoon freshly grated clementine zest or orange zest

Steps:

  • Bring carrots, butter, 1/2 teaspoon salt, peppercorns, bay leaf, and 1/2 cup water to a boil in a medium saucepan over medium heat. Reduce heat to a simmer, cover, and cook, stirring occasionally, until just tender, 7-8 minutes. Using a slotted spoon, transfer carrots to a medium bowl.
  • Add clementine juice, 1 tablespoon Sherry, and ground cloves to skillet and cook until glaze forms, 7-8 minutes. Stir in carrots and remaining 1 tablespoon Sherry. Season carrots to taste with salt. DO AHEAD: Can be made 4 hours ahead. Let stand at room temperature. Rewarm over medium heat before continuing, adding water by teaspoonfuls if dry.
  • Transfer to a serving plate. Garnish with tarragon and clementine zest.

SHERRI'S SPECIAL CARROTS PLUS



Sherri's Special Carrots Plus image

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

2 lbs carrots, sliced
1 medium onion, sliced
1 green bell pepper, sliced
1 (10 3/4 ounce) can tomato soup
1 cup sugar
3/4 cup vinegar
1/2 cup vegetable oil
1 teaspoon Worcestershire sauce
1 teaspoon prepared mustard
1/2 teaspoon salt
1/2 teaspoon black pepper

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

A PLUS CARROT CAKE



A Plus Carrot Cake image

Tired of the same old, boring carrot cake? THIS is the Carrot cake you'll love forever! A little different because some of the ingredients aren't what you'd find in a 'normal' carrot cake. My own MOTHER, who despises anything coconut, had two helpings for dessert and took some home!! Don't knock it until you try it!! You'll never go back to that boring recipe again.

Provided by HEATHERINPUYALLUP

Categories     Spice Cake

Time 1h20m

Yield 24

Number Of Ingredients 16

2 cups all-purpose flour
2 teaspoons baking powder
1 teaspoon baking soda
½ teaspoon salt
1 teaspoon ground cinnamon
½ teaspoon ground nutmeg
½ teaspoon allspice
4 eggs
2 cups white sugar
2 teaspoons vanilla extract
1 ¼ cups vegetable oil
2 cups grated carrots
1 (20 ounce) can crushed pineapple, drained
½ cup sweetened flaked coconut
1 cup chopped walnuts
1 cup raisins

Steps:

  • Preheat the oven to 350 degrees F (175 degrees C). Coat a 10x15x2 inch baking dish or 10 inch Bundt pan with cooking spray.
  • In a medium bowl, stir together the flour, baking powder, baking soda, salt, cinnamon and nutmeg. Set aside. In a separate larger bowl, mix together the eggs, sugar and vanilla by hand. Stir in the oil; the mixture should resemble pudding. Gradually stir in the dry ingredients, then fold in the carrots, pineapple coconut, walnuts and raisins. Pour the batter into the prepared pan, and spread evenly.
  • Bake for 55 to 60 minutes in the preheated oven, or until a small knife inserted into the cake comes out clean.

Nutrition Facts : Calories 295.8 calories, Carbohydrate 36.7 g, Cholesterol 31 mg, Fat 16.1 g, Fiber 1.7 g, Protein 3.4 g, SaturatedFat 2.8 g, Sodium 156 mg, Sugar 25.5 g

SHERRIED CARROTS



Sherried Carrots image

I don't remember where this recipe came from. I love to do vege's a bit different for dinner parties, and this one looks and tastes good.

Provided by Tansy1308

Categories     Vegetable

Time 15m

Yield 6 serving(s)

Number Of Ingredients 7

1 ounce butter
1/2 cup chicken stock
1/4 cup sherry wine
6 -8 carrots
1/4 cup sultana
salt and pepper
parsley, finely chopped

Steps:

  • Peel and slice carrots.
  • Melt butter with chicken stock and sherry.
  • Add carrots and sultanas.
  • Simmer approximately 10 minutes.
  • Leave lid off toward end of cooking for liquid to reduce and to form a sauce.
  • Season to taste.
  • Sprinkle with chopped parsley before serving.

JUSTIN'S SPECIAL CARROTS



Justin's Special Carrots image

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

1 (14 1/2 ounce) can sliced carrots, about 3/4 drained
1/4 cup brown sugar, scant
2 tablespoons butter
1/4 teaspoon cinnamon

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

SISTER MARY'S ZESTY CARROTS



Sister Mary's Zesty Carrots image

There was nothing boring about Sister Mary's Carrots. This was adapted and adopted from "The Best Of Shaker Cooking".

Provided by Lorac

Categories     Vegetable

Time 35m

Yield 4-6 serving(s)

Number Of Ingredients 9

8 carrots, peeled and cut into thin strips
2 tablespoons grated onions
2 tablespoons horseradish
1/2 cup mayonnaise
1/4 teaspoon salt
1/2 teaspoon pepper
1/4 cup water
1/2 cup breadcrumbs
2 tablespoons butter, melted

Steps:

  • Preheat oven to 375°F.
  • Add carrots to boiling salted water, reduce heat and cook until tender, drain and place in a 6 by 10 inch baking dish.
  • Mix onion, horseradish, mayonnaise, salt, pepper and water, pour over carrots.
  • Mix bread crumbs and butter, sprinkle over carrot mixture.
  • Bake 15 to 20 minutes.

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