Recipe Name CARROTS AMANDINE Submitted by jgouker Recipe Description Q01400 Quantity 100 Quantity Unit SERVINGS (1/2 CUP) Prep Time (minutes) 1 Cook Time (minutes) 30 Ready In (minutes) 31

Ingredients Amount Measure Ingredient 2 gallons boiling water 43 cups strips or slices Carrots, raw 48 tablespoons orange peel, raw 1/2 cup, sections orange 3 cups, sliced Slivered almonds 1 cup, unpacked brown sugar, light 1 cup Oil, canola and soybean Steps Sequence Step 1 PREPARATION 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.