Sunday, November 16, 2008

Ready for Thanksgiving??

Going to my older brother & SIL's


Ginger-Cinnamon Glazed Carrots—

Add a twist to traditional carrots with fresh ginger, fragrant cinnamon and sweet honey.


1 small bunch fresh carrots, sliced thinly at an angle
1 one inch knob fresh ginger, sliced into five pieces
1 1/2 tablespoons honey
1/2 tablespoon butter, unsalted
3 sticks cinnamon
1/4 cup flat leaf parsley, freshly chopped
Vegetable stock, as needed
Kosher salt, to taste
Black pepper, freshly ground to taste

1. Combine all the ingredients in a large sauté pan. Add just enough vegetable stock to cover the carrots.
2. Simmer over medium-high heat until stock is reduced and carrots are glazed, but not mushy. Add more stock if carrots are not cooked to desired tenderness.
Remove cinnamon sticks and ginger. Stir in parsley and season with salt and pepper. Serve immediately

* Exported from MasterCook *

Italian Asparagus

Recipe By :
Serving Size : 0 Preparation Time :0:00
Categories :

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 cans Jolly Green Giant Asparagus -- (1 to 2)
1/2 stick butter
1/4 C. parmesan cheese -- (1/4 to 1/2)

Preheat oven to 325 degrees. Drain most of the liquid off of the asparagus. Lay in rows on the bottom of a 9" X 9" pan and cover with cheese. Dot the cheese with slices of cold butter. Bake for twenty minutes, or until the cheese starts to brown.

Got this recipe from our local news station it's yummy!!

Plus a pumpkin pie, I'm looking for the perfect pie dough recipe??!!!

1 comment:

Norma said...

i have one that I think is perfect, uses vinegar and milk with a egg. It is very rich and shrinks some but we love it. Let me know if you want it and I will send.

Think the Pioneer Lady Cooks has one that is similar.