WEBInstructions. Heat margarine and sugar in a large stock pot uncovered over medium heat until sugar dissolves. Add orange juice concentrate, water, vanilla, cinnamon, and nutmeg. Simmer uncovered over medium heat for 3 minutes, stirring occasionally. Fold in carrots and craisins. Bring to a boil for 3-4 minutes. Add cornstarch.
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WEB3 Fold in carrots and craisins. Bring to a boil for 3–4 minutes. 4 Add cornstarch. Reduce heat to low. Cook uncovered for 2 minutes. 5 Critical Control Point: Heat to 135 °F or higher for at least 15 seconds. 6 Place 2 qt 2 cups (about 4 lb 7 oz) glazed carrots in a steam table pan (12′′ x 20′′ x 21⁄2′′). For 50 servings, use 2
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WEB3 Fold in carrots and craisins. Bring to a boil for 3–4 minutes. 4 Add cornstarch. Reduce heat to low. Cook uncovered for 2 minutes. 5 Critical Control Point: Heat to 140 °F or higher for at least 15 seconds. 6 Place 2 qt 2 cups (about 4 lb 7 oz) glazed carrots in a steam table pan (12′′ x 20′′ x 2 1⁄2′′). For 25 servings, use
WEBNutrition; Get Involved. State Board Student Member; Presidential Scholar Program; Families. Special Education. Orange Glazed Carrots USDA Recipe for Schools. October 29, 2021. File. edu-nutrition-USDA-recipe-orange-glazed-carrots.pdf (199.49 KB) File Format. PDF
WEBWash hands with soap and water. Peel the carrots. Cut in half lengthwise, then cut into 1 inch pieces. Melt the margarine in a heavy saucepan on low heat. Add the carrots. Stir to coat them with the margarine. Add the water, salt, and pepper. Cover and simmer for about 15 minutes until tender. Drain the water.
WEBAdd carrots to boiling water. Cook until slightly soft but still a bit crunchy, about 7-10 minutes. In a colander, drain carrots. Rinse under cold water. In a medium bowl, add carrots, salt, basil, black pepper, and orange juice sauce. Toss until carrots are fully coated. Taste and adjust seasoning as needed.
WEBSlice into bite-sized pieces. Melt the butter in a large pan or skillet. Add the carrots and cook for 5 minutes until they start to caramelize. Add the orange juice, zest and sugar. Turn the heat down then allow the carrots to cook in the glaze for 10-15 minutes, stirring regularly, until they are fork tender and glossy.
WEBDirections. Place carrots in a high-sided skillet and add water to cover by about 1/4 inch. Bring to boil over medium-high; cook until just tender, about 5 to 6 minutes. Drain carrots in a large colander and rinse with cold water. Add honey, butter, orange juice and thyme leaves to skillet; bring mixture to a simmer over medium-high; add
WEBReduce the heat to medium-high, cover, and cook for 10-15 minutes, or until desired tenderness; drain well and set aside. In the saucepan, melt the margarine over medium heat. Add the remaining ingredients; mix well. Return the carrots to the saucepan and toss until mixed well and heated through. Serve immediately.
WEBSet carrots aside. Make The Glaze: Melt butter in a skillet, on very low heat. Add orange marmalade, and stir to combine. Continue to cook on low heat. Add finely grated fresh ginger, followed by the chopped pecans, stirring to combine. Now add the cooked, drained carrots to the skillet.
WEBDirections. Cook carrots in small amount of water on stovetop until just tender, drain. In a small saucepan, dissolve cornstarch in cold orange juice. Stir in brown sugar, cinnamon and cloves. Over medium heat, bring juice to a slow boil, stirring constantly until thickened. Add margarine and carrots.
WEBIn a skillet bring 1 cup water to a boil and add carrots, roll carrots periodically so they cook on all sides. Don't boil the carrots in too much water or carrots will become too soft. Test carrot with a knife and when the knife comes out easily remove excess water from pan.
WEBOrange Glazed Carrots – CACFP Adult Portion Orange Glazed Carrots Orange Glazed Carrots is a great dish for when seasons change! This combination of frozen carrots, canned pineapple, dried cranberries, and warm spices will not disappoint. CACFP Adult Portion Crediting Information ¾ cup (6 oz spoodle) provides ½ cup vegetable (½ cup red
WEBdirections. Whisk orange juice, broth, honey (if using) and cornstarch in a small bowl. Heat oil in a large nonstick skillet over medium-high heat. Add carrots and cook, stirring constantly, until slightly softened, about 3 minutes. Stir the juice mixture and add to the carrots . Cover and continue cooking, stirring occasionally for 2-3 minutes.
WEBPREP: While carrots cook, peel and mince ginger until you have 1 TBSP. Finely chop 2 tsp thyme leaves. Zest orange until you have 1 tsp; halve orange. 4. GLAZE: Melt 1 TBSP butter in pot used for carrots over medium heat. Add ginger and chopped thyme; cook, stirring, until fragrant, 1 minute. Stir in 2 TBSP water, honey, and juice from orange.
WEB4. In a small saucepan, combine brown sugar, cornstarch, ginger and salt. Whisk together until well combined. 5. Gradually add in orange juice whisking constantly. 6. Bring mixture to a boil over medium-high heat, whisking constantly. …