Skip to main content
Wine And Drink
You are here
» Spicy Carrot
Spicy Carrot Recipes
Coat a large nonstick skillet or wok with cooking spray add oil. Place over medium high heat until hot. Add garlic gingerroor and crushed red pepper stirring well. Add carrot stirring well. Combine chicken broth and next 3 ingre dienrs stirring well. Pour
MAKING 1 In a bowl cut the carrots lengthwise into sticks then make them into two halves. 2 Mix together the oil chili powder caraway seeds lemon juice and salt. 3 Ladle the mixture over the carrot sticks toss well to combine and refrigerate. 4 Serve chilled
Spicy Carrot Hors D'Oeuvre
Scrub and lightly scrape carrots. Cut in two inch 5 cm strips about 1 4 inch 6 mm wide. Cut a piece of fresh ginger root about the size of a quarter and mince. In a medium ovenproof dish toss the carrots with the fresh ginger and apple cider. Top with freshly
Spicy Ginger Carrots
Cook scraped carrots in 1 inch of boiling salted water until tender. Drain leaving carrots in pan. Add butter sugar and pepper. Shake over low heat for 3 or 4 minutes. Sprinkle nutmeg and lemon juice over carrots. Serve at once.
Cook carrots very slightly. Marinate in dressing several hours or overnight. Serve cold.
Sweet And Spicy Carrots
1. Heat oil in a large saute pan over medium heat. Add carrots stirring to coat with oil. 2. Stir in water and cook covered until carrots are almost tender about 10 minutes depending on size of carrots. 3. Remove cover and cook over high heat until a
Sauteed Spicy Lemon Baby Carrots
Place carrots sugar salt and cinnamon in 1 quart casserole. Toss to combine. Dot with butter. Cover tightly. Microwave 7 to 8 minutes on HIGH or until carrots are tender crisp.
Spicy Carrots Cinnamon
Preheat the oven to 350 degrees. Put the peanuts in a shallow pan and bake for 10 minutes. Let cool and chop coarse. Heat the oil in a large wok or skillet over high heat until hot but not smoking. Add the carrots and cook stirring constantly until cooked
Wash and scrape carrots. Put in saucepan cover and cook in 1 inch boiling salted water until tender. Drain leaving carrots in saucepan. Add butter or margarine pepper and sugar. Shake over low heat 3 4 minutes. Sprinkle with nutmeg and lemon juice.
1. Scrape peel and slice the carrots. Peel the garlic and onion and chop finely. 2. Pour the oil into a saucepan add the carrots garlic onion and harissa. Season with salt and pepper. Cover with water and bring to the boil. Then add the cumin reduce the heat