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Recipe by: mahamadou
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See below ingredients and instructions of the recipe
1 1/2 lb Carrots; trimed and scraped
Salt and pepper to taste
1 ts Sugar
1/4 c Water
4 tb Butter
Parsley; chopped
Cut the carrots into thin rounds. There should be about 4 cups. Put
them in a skillet and add the salt, pepper. sugar, water and butter.
Cover with a round buttered waxed papper and cook over moderately
high heat, shaking skillet occasionally. Cook about 10 minutes,
until carrots are tender, the liquid has disappeared and theya re
lightly glazed. Take care they do not burn. Serve sprinled with
chopped parsley.
Nutritional information per serving: 118 cal; 1 g pro, 12 g carb, 8g
fat (57%)
Source: Miami Herald 2/29/96 Craig Claibourne classic formatted by
Lisa Crawford 3/12/96
Award-winning television personality. The queen of fried foods and Southern cooking. Earnings: $9 million
Heston Blumenthal - The Fat Duck
The Fat Duck is voted the #1 best restaurant in the world by Michelin Guide (celebrity chef from England)
American television personality and top chef. The 79th most powerful celebrity in the world. Earnings: $15 million
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