Another thing I use the glaze for...

[Guest guest]

I forgot to include this in the message I sent about the carrots yesterday,

but one other thing I like doing with the dressing, brown sugar, and

Worcestershire sauce is to mix it together, warm it in the microwave, and

pour some over brown rice. Granted, I do not pour all of it over the rice in

case of having leftovers. I find that things like this tend to dry out very

easily, so I only pour enough for each individual serving. I discovered that

doing this was a good idea after trying it on the carrots, because I found

that it tasted like sweet-n-sour sauce from Chinese restaurants, which I

love!

 

 

-Alyssa

 

 

 

On Behalf Of Alyssa

Thursday, March 29, 2007 8:17 PM

 

SWEET GLAZED CARROTS

 

SWEET GLAZED CARROTS

 

 

 

Prep: 10 min.

 

Total: 20 min.

 

Makes 8 servings, ''2 cups each.

 

 

 

8 medium carrots, sliced diagonally (I have used frozen carrots as well.)

 

1/2 cup Catalina Dressing (veg)

 

2 Tbsp. brown sugar

 

2 Tbsp. Worcestershire sauce (veg )

 

2 Tbsp. chopped fresh parsley (optional)

 

 

 

1. Cook carrots in boiling water in medium saucepan until crisp-tender;

drain. Return to saucepan. (I prefer these more on the tender side.)

 

2. Add dressing, sugar and Worcestershire sauce mixture; stir until evenly

coated. Cook on low heat 5 min, or until sugar is completely melted and

carrots are evenly coated with the glaze, stirring frequently.

 

3. Optional: Stir in parsley.

 

 

 

 

 

 

[Guest guest]

Brown rice topped with glazed carrots sounds like a tasty meal to me. Add some

tender-crisp celery or pea pods or fresh peas... Mmmm.

 

 

 

--

Kat_Doyle (@earthlink.net)

[Guest guest]

I didn't think about putting the carrots on the rice... Just the glaze. But

now that you mention it, it does sound good!

 

 

-Alyssa

 

 

 

On Behalf Of Katherine Doyle

Friday, March 30, 2007 9:26 PM

Y

Re: Another thing I use the glaze for...

 

Brown rice topped with glazed carrots sounds like a tasty meal to me. Add

some tender-crisp celery or pea pods or fresh peas... Mmmm.

 

 

 

--

Kat_Doyle (@earthlink.net)