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Glazed Carrots

Glazed Carrots recipe
photo by:kraft
Entire family loved this recipe!! Great way to get my kids to eat carrots. NOTE: I boiled the carrots till tender before cooking in dressing. They are great!!!
posted by
AmyCFowler
on 4/8/2009
time
prep:
20 min
total:
20 min
servings
total:
6 servings, about 1/2 cup each
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posted:
1/18/2006
Not a very good flavor.
posted:
12/9/2005
I like to make this glaze and cook the carrots together with the meatloaf. They give the meatloaf a really tasty flavor.
posted:
11/1/2005
What can I say? We hated them!!! Sorry!
posted:
10/12/2005
I try to never add fat grams to my veggies. Instead of Dressing use Orange Juice to cook the carrots, then when the carrots are just tender sprinkle some chopped dill over and stir....you will think butter has been added to the carrots.
posted:
10/12/2005
I made this dish for a family gathering and everyone raved on how good it was. Very simple and quick to make.
posted:
9/16/2005
These were really great. The sweet flavor of the Catalina with the crunchy carrots. I will serve this again.
posted:
4/16/2005
My whole family loves this recipe. Though, I steamed the carrots for about 4 minutes before glazing them since there were so many comments about the carrots being crunchy after 10 minutes. It worked perfectly! I see that the recipe is updated now to cook for 12-15 minutes, so maybe that will be enough and you won't need to steam them (or microwave them) first. I will make these all the time now I am sure!!!
posted:
4/11/2005
With my husband being a diabetic, I chose fat free Italian dressing rather than Catalina since the sugar, etc. is higher in Catalina. Was very good that way too.
posted:
4/11/2005
I made the carrots for Thanksgiving. They were hard, they tasted like they were undercooked.<<< From Mary, Kraft Kitchens Expert ~ On 4/5/05 cook time on carrots has been increased from 10 minutes. >>>
posted:
4/1/2005
For the allotted cooking time, most of the carrots were still undercooked, which didn't go over well with my family. If the carrots are crunchy, the recipe would be better served chilled, not warm and undercooked.
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