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<blockquote data-quote="moreluck" data-source="post: 1447127" data-attributes="member: 1246"><p>Here's a side dish idea !!</p><p></p><p><span style="font-size: 18px"><strong>Brandy-Glazed Carrots</strong></span></p><p><img src="http://hostedmedia.reimanpub.com/TOH/Images/Photos/37/300x300/exps143850_BHR143425B05_20_4b.jpg" alt="" class="fr-fic fr-dii fr-draggable " style="" /></p><p></p><p>Carrots sport a light brandy sauce for a beautiful side with mass appeal. —Tammy Landry, Saucier, Mississippi</p><p></p><p>12 ServingsPrep/Total Time: 30 min.</p><p><span style="font-size: 22px"><strong>Ingredients</strong></span></p><ul> <li data-xf-list-type="ul">3 pounds fresh baby carrots</li> <li data-xf-list-type="ul">1/2 cup butter, cubed</li> <li data-xf-list-type="ul">1/2 cup honey</li> <li data-xf-list-type="ul">1/4 cup <strong>brandy</strong></li> <li data-xf-list-type="ul">1/4 cup minced fresh parsley</li> <li data-xf-list-type="ul">1/2 teaspoon salt</li> <li data-xf-list-type="ul">1/4 teaspoon pepper</li> </ul><p><span style="font-size: 22px"><strong>Directions</strong></span></p><ul> <li data-xf-list-type="ul">In a large skillet, bring 1/2 in. of water to a boil. Add carrots.</li> <li data-xf-list-type="ul">Cover and cook for 5-9 minutes or until crisp-tender. Drain and set</li> <li data-xf-list-type="ul">aside.</li> <li data-xf-list-type="ul">In the same skillet, cook butter and honey over medium heat until</li> <li data-xf-list-type="ul">butter is melted. Remove from heat; stir in brandy. Bring to a boil;</li> <li data-xf-list-type="ul">cook until liquid is reduced to about 1/2 cup. Add the carrots,</li> <li data-xf-list-type="ul">parsley, salt and pepper; heat through. Yield: 12 servings (3/4 cup</li> <li data-xf-list-type="ul">each).</li> </ul></blockquote><p></p>
[QUOTE="moreluck, post: 1447127, member: 1246"] Here's a side dish idea !! [SIZE=5][B]Brandy-Glazed Carrots[/B][/SIZE] [IMG]http://hostedmedia.reimanpub.com/TOH/Images/Photos/37/300x300/exps143850_BHR143425B05_20_4b.jpg[/IMG] Carrots sport a light brandy sauce for a beautiful side with mass appeal. —Tammy Landry, Saucier, Mississippi 12 ServingsPrep/Total Time: 30 min. [SIZE=6][B]Ingredients[/B][/SIZE] [LIST] [*]3 pounds fresh baby carrots [*]1/2 cup butter, cubed [*]1/2 cup honey [*]1/4 cup [B]brandy[/B] [*]1/4 cup minced fresh parsley [*]1/2 teaspoon salt [*]1/4 teaspoon pepper [/LIST] [SIZE=6][B]Directions[/B][/SIZE] [LIST] [*]In a large skillet, bring 1/2 in. of water to a boil. Add carrots. [*]Cover and cook for 5-9 minutes or until crisp-tender. Drain and set [*]aside. [*]In the same skillet, cook butter and honey over medium heat until [*]butter is melted. Remove from heat; stir in brandy. Bring to a boil; [*]cook until liquid is reduced to about 1/2 cup. Add the carrots, [*]parsley, salt and pepper; heat through. Yield: 12 servings (3/4 cup [*]each). [/LIST] [/QUOTE]
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