Best A Pirates Bounty Carrot Coins Recipes

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SOUP CARROT COINS



Soup Carrot Coins image

I have always loved the carrots in my mom's chicken soup, so I tried to imitate the flavor in this side dish.-Denise Loewenthal, Hinckley, Ohio

Provided by Taste of Home

Categories     Side Dishes

Time 15m

Yield 4 servings.

Number Of Ingredients 7

1 can (14-1/2 ounces) chicken broth
3-1/2 cups sliced fresh carrots
1 small onion, chopped
1/2 teaspoon dried celery flakes
1/2 teaspoon dried parsley flakes
1 bay leaf
Dash pepper

Steps:

  • In a saucepan, bring broth to a boil. Add the remaining ingredients; return to a boil. Reduce heat; Cover and simmer for 5-7 minutes or until carrots are tender. Drain; discard bay leaf.

Nutrition Facts :

GLAZED CARROT COINS



Glazed Carrot Coins image

These glossy carrots, flavored with orange juice, cinnamon and ginger, are pretty enough for a special meal. To save time, you could substitute two 15-ounce cans of carrots for the fresh ones.

Provided by looneytunesfan

Categories     Vegetable

Time 25m

Yield 4 serving(s)

Number Of Ingredients 7

2 tablespoons butter
2 tablespoons brown sugar
2 tablespoons orange juice
1/4 teaspoon salt
1/4 teaspoon ground ginger
1/8 teaspoon ground cinnamon
6 medium carrots, cut into 1/2-inch slices

Steps:

  • In a small saucepan, melt butter over medium heat. Stir in the brown sugar, orange juice, salt, ginger and cinnamon. Add the carrots; cover and cook for 20-25 minutes or until tender, stirring occasionally.

Nutrition Facts : Calories 118.6, Fat 6, SaturatedFat 3.7, Cholesterol 15.3, Sodium 261.2, Carbohydrate 16.5, Fiber 2.6, Sugar 11.7, Protein 1

GLAZED CARROT COINS



Glazed Carrot Coins image

Make and share this Glazed Carrot Coins recipe from Food.com.

Provided by wife2abadge

Categories     Vegetable

Time 40m

Yield 6 serving(s)

Number Of Ingredients 5

12 medium carrots, cut into 1-inch pieces
1/2 cup brown sugar, packed
3 tablespoons butter
1 tablespoon lemon peel, grated
1/4 teaspoon vanilla

Steps:

  • In a saucepan, cook carrots in a small amount of water until tender-crisp; drain.
  • Remove and keep warm.
  • In the same pan, heat brown sugar and butter until bubbly; stir in lemon peel.
  • Return carrots to pan; cook and stir over low heat for 15 minutes or until carrots are glazed.
  • Remove from heat; stir in vanilla.

Nutrition Facts : Calories 171.6, Fat 6, SaturatedFat 3.7, Cholesterol 15.3, Sodium 140.1, Carbohydrate 29.9, Fiber 3.5, Sugar 23.6, Protein 1.2

CONTEST-WINNING GLAZED CARROT COINS



Contest-Winning Glazed Carrot Coins image

These glossy carrots, flavored with orange juice, cinnamon and ginger, are pretty enough for a special meal. To save time, you could substitute two 15-ounce cans of carrots for the fresh ones. -Helen Bethel, Maysville, North Carolina

Provided by Taste of Home

Categories     Side Dishes

Time 25m

Yield 4 servings.

Number Of Ingredients 7

2 tablespoons butter
2 tablespoons brown sugar
2 tablespoons orange juice
1/4 teaspoon salt
1/4 teaspoon ground ginger
1/8 teaspoon ground cinnamon
6 medium carrots, cut into 1/2-inch slices

Steps:

  • In a small saucepan, melt butter over medium heat. Stir in the brown sugar, orange juice, salt, ginger and cinnamon. Add the carrots; cover and cook for 20-25 minutes or until tender, stirring occasionally.

Nutrition Facts : Calories 94 calories, Fat 3g fat (2g saturated fat), Cholesterol 10mg cholesterol, Sodium 217mg sodium, Carbohydrate 17g carbohydrate (13g sugars, Fiber 3g fiber), Protein 1g protein. Diabetic Exchanges

GINGERY PICKLED CARROT COINS



Gingery Pickled Carrot Coins image

Fresh carrot coins are pickled in a sweet and sour blend with sliced ginger in this recipe that's great served as a side or condiment.

Provided by Marisa McClellan

Time 45m

Yield 24

Number Of Ingredients 6

2 cups cider vinegar
2 cups water
¼ cup honey
2 tablespoons pickling salt
1 (2 inch) piece fresh ginger, peeled and sliced
2 pounds carrots, cut diagonally into 1/2-inch slices

Steps:

  • Submerge 3 pint jars on a rack in a large pot of water. Cover and bring to a rolling boil, then reduce heat to low to keep jars warm until ready to fill.
  • Combine vinegar, water, honey, and pickling salt in a saucepan and bring to a boil.
  • Working with one jar at a time, remove empty jars from canning pot and add 1/3 of the ginger to each. Pack carrots into jars, leaving 1/2 inch for headspace.
  • Slowly pour hot brine over carrots, leaving 1/2 inch for headspace. Use a clean wooden chopstick to work air bubbles out of jars. Slip in additional carrots if space allows; check headspace again and add more brine if necessary to bring to 1/2 inch from top.
  • Wipe jar rims, apply lids and bands (not too tightly), and return jars to canning pot. Cover pot and return water to a rolling boil. Process for 10 minutes. Turn off heat, remove pot lid, and let jars stand in the cooling water 5 minutes to help ensure a good vacuum seal.
  • Move jars to a folded kitchen towel or wooden cutting board to cool completely before checking seals. Any unsealed jars should be refrigerated and eaten promptly. Store sealed jars in a cool, dark place. Sealed jars are shelf-stable at least 1 year.

Nutrition Facts : Calories 30.8 calories, Carbohydrate 6.8 g, Fat 0.1 g, Fiber 1.1 g, Protein 0.4 g, Sodium 609.3 mg, Sugar 4.8 g

A PIRATES BOUNTY $$$$$ CARROT COINS $$$$$



A pirates bounty $$$$$ carrot coins $$$$$ image

We like our vegetables crisp tender, so the time to cook these is fine. If you like them softer, simply cook them longer. This is a great side dish and is delicious either hot or room temperature. And you can add what ever fresh vegetables you would like to this dish. Also I am sorry I don't have pictures of the finished product...my batteries went dead...and would not hold a charge, so I guess y'all know what I'll be buying today!

Provided by Irisa Raina 9 @Irisa

Categories     Other Main Dishes

Number Of Ingredients 14

- 1 pound fresh carrots, washed, peeled & sliced
- 1 medium crooked neck squash, sliced
- 1 - 12 ounce can tomato soup campbell's works well for this
- 1 - 10 ounce can rotel tomatoes hot
- ½ medium red onion, sliced
- ½ medium white onion, sliced
- 1 - 13.66 can coconut milk " be sure to shake the can before you open it"
- 1 tablespoon salt
- 1 tablespoon pepper
- 2 tablespoons firmly packed dark brown sugar
- 1 tablespoon cider vinegar
- ½ teaspoon each turmeric, cumin & allspice
- 2 tablespoons unsalted butter
- 1 & ½ cups sweet coconut " toasted " optional

Steps:

  • Wash and peel carrots, and slice into coins.
  • Wash and squash then cut into slices.
  • These two steps are easy to do if you have a food processor or mandolin.
  • Peel and slice both onions into strips.
  • In a bowl mix the coconut milk, salt, pepper, brown sugar.
  • In a large zip lock baggie add the carrot, squash and onions and pour the coconut milk mixture over them. Refrigerate for at least 1 hour. Be sure to toss the bag every 20 minutes or so.
  • While the carrot mixture is marinating, mix the soup, vinegar, turmeric, cumin, allspice and tomatoes together and cook till it is thick, and reduced by 1/2 on a low heat.
  • After that time drain the carrots, squash and onions very well. Some of the coconut milk will remain on the vegetables.
  • Then add the carrots, squash and onions to the tomato mixture and cook for about 10 minutes on low. You'll want to stir this often. Cook this longer if you like your carrots softer.
  • Before you serve top with toasted coconut if you wish.
  • HOW TO TOAST COCONUT:
  • There are two ways you can do this:
  • 1.Place the coconut on a pie pan and toast in the oven on 375 till it is all golden. I can't tell you how long this will take, because it depends on your oven.
  • 2.On a dry non stick sautéing pan, put the coconut in it and toast on a very low heat. This is the method I used. If you use this method, please do not walk away from the pan....and stir this often.

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