-=> Mike Powell wrote to DAVE DRUM <=-
> Sweet potatoes, I find, are not as sweet (without addtions in cooking)
> as carrots. Carrots have a *lot* of sugar. Bv)=
MP> Back 20 years ago or so, a co-worker was trying to get me involved in
MP> the juicing craze. He may have been selling juicers as part of some
MP> scheme, I don't recall. I did watch a video or two about it and the
MP> pitchman mentioned using either carrots or apples in your juice recipes
MP> in order to add sweetness.
I was introduced to that little factoid in a similar fashion. A guy I
knew was in a multi-level-marketing scheme for some brand of waterless
cookware and he was both trying to hustle me to buy a set of his pots
and pans and to sign me up as an underling. I passed on both of those
"opportunities". But I did learn a few things from the demo he did. Bv)=
MMMMM---- Recipe via Meal-Master (tm) v8.06
Title: Sweet & Sour Glazed Carrots
Categories: Vegetables, Fruits
Yield: 6 servings
1 lb Fresh babycut carrots
1/4 c Sugar
2 tb White vinegar
1/4 c Butter
2 tb Water
1 ts Cornstarch
1/4 c Crisins (dried cranberries)
In a medium saucepan over high heat, place carrots in
enough water to cover. Bring to a boil and cook 8 to 10
minutes, or until fork tender; drain and set aside.
In the same saucepan over medium heat, bring sugar,
vinegar, and butter to a boil.
In a small bowl, combine water and cornstarch, stirring
until cornstarch is dissolved. Add cornstarch mixture to
vinegar mixture, stirring until thickened. Add carrots
and cranberries to mixture and heat 5 minutes, or until
heated through.
RECIPE FROM: https://www.mrfood.com
Uncle Dirty Dave's Archives
MMMMM
... I'm a man so I know what I'm talking about.
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