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Recipes - CARROTS AMANDINE

Recipe Name

CARROTS AMANDINE

Submitted by jgouker
Recipe Description Q01400
Quantity 100 Quantity Unit SERVINGS (1/2 CUP) Servings  
Prep Time (minutes) 1 Cook Time (minutes) 30 Ready In (minutes) 31
 Recipe Nutrition ... build a NutritionPlan with our meal planner  Recipe Nutrition ... build a NutritionPlan with our meal planner
Ingredients
Amt. Measure Ingredient
2
gallonsboiling water
43
cups strips or slicesCarrots, raw
48
tablespoonsorange peel, raw
1/2
cup, sectionsorange
3
cups, slicedSlivered almonds
1
cup, unpackedbrown sugar, light
1
cupOil, canola and soybean
Steps
Sequence Step
1PREPARATION INSTRUCTIONS: TRIM, WASH AND PREPARE FRUIT AND VEGETABLES AS DIRECTED IN RECIPE A03100. JUICE ORANGES RESERVE FOR USE IN STEP 3. GRATE INDICATED AMOUNT OF ORANGE RIND, RESERVE FOR USE IN STEP 3. WEIGHT/MEASURE REFERS TO TRIMMED VEGETABLES. PACK BROWN SUGAR IN UTENSIL WHEN MEASURING. SLIVER ALMONDS BEFORE MEASURING. 1. COOK SLICED CARROTS 10-13 MINUTES IN SALTED BOILING WATER. REDUCE HEAT; SIMMER 15 MINUTES OR UNTIL TENDER. DRAIN. 2. ADD BROWN SUGAR, ORANGE RIND, ORANGE JUICE, AND ALMONDS TO SALAD OIL. BLEND WELL. 3. ADD GLAZE TO CARROTS; MIX UNTIL CARROTS ARE WELL COATED. CCP: HEAT TO 145 F. OR HIGHER FOR 15 SECONDS. HOLD AT 140 F. OR HIGHER FOR SERVICE.






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