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Moo Shu Vegetable and Egg Crepes If there's ever a Chinese take-out Hall of Fame, this menu all-star would surely be in it. A speedy home-cooked rendition, expedited by a bottled sweet-and-sour sauce, delivers dinner in short order.
Baby Carrots with Pineapple Glaze This side dish goes together quickly because tiny whole carrots don't need to be peeled before cooking.
Carrots and Green Beans Baby carrots and fresh green beans are coated with a buttery glaze.
Carrots with Garlic Glaze Fresh gingerroot, found in this and many other recipes throughout the book, is frequently used in all of the Asian cuisines. When shopping for gingerroot, look for firm roots with smooth, shiny skin.
Fluffy Dilled Carrots and Potatoes Save on cleanup time by mashing the vegetables in the saucepan they cook in.
Glazed Carrots and Green Onions Savor fresh carrots all year long by blanching tiny whole or cut-up carrots and freezing them for up to 1 year.
Orange-Glazed Brussels Sprouts and Carrots Fix this side-dish quickly on your range top.
Select straight, rigid, bright orange carrots without cracks or dry spots. If the tops are still attached, the tops should be fresh-looking and green. Avoid carrots with many small rootlets -- these are old. To store, if the tops are still attached when you buy them, cut off the tops. Refrigerate carrots in plastic bags for up to 2 weeks.
One pound of carrots (6 to 8 medium) yields 3 cups shredded or 2-1/4 cups chopped. Two medium carrots yield 1 cup sliced.
To freeze carrots, allow 2 to 3 pounds per quart. Rinse, trim, peel, and rinse again. Leave tiny ones whole and slice or dice 1- to 1-1/4-inch diameter carrots. Blanch tiny whole carrots in boiling water for 5 minutes and cut-up carrots for 2 minutes; cool quickly. Fill freezer containers loosely, leaving 1/2-inch headspace. Freeze.