Results 1 to 7 of 7

Thread: Recipe Search

  1. #1
    Lynn from Fargo Guest

    Default Recipe Search

    Looking for a recipe from the Betty Crocker International Cookbook.
    The dish is Glazed Parsnips and Carrots or Glazed Carrots and
    Parsnips. I've eaten it a dozen times, but never made it and my
    friend lost her copy (she's in the middle of a really nasty divorce).
    It is made with either apple juice or orange juice (concentrate?) I
    think. It also has brown sugar and spices like cloves etc.

    I remember that the book is red - like the other large BC Cookbooks -
    but has photos of ethnic dishes on the cover. Any help would be
    appreciated I am, of course, googling too; but anyone with a copy of
    the book would be wonderful.
    Thanks,
    Lynn in Fargo

  2. #2
    The Cook Guest

    Default Re: Recipe Search

    On Sun, 15 Feb 2009 14:13:23 -0800 (PST), Lynn from Fargo
    <[email protected]> wrote:

    >Looking for a recipe from the Betty Crocker International Cookbook.
    >The dish is Glazed Parsnips and Carrots or Glazed Carrots and
    >Parsnips. I've eaten it a dozen times, but never made it and my
    >friend lost her copy (she's in the middle of a really nasty divorce).
    >It is made with either apple juice or orange juice (concentrate?) I
    >think. It also has brown sugar and spices like cloves etc.
    >
    >I remember that the book is red - like the other large BC Cookbooks -
    >but has photos of ethnic dishes on the cover. Any help would be
    >appreciated I am, of course, googling too; but anyone with a copy of
    >the book would be wonderful.
    >Thanks,
    >Lynn in Fargo



    The recipe is not in that book. Parsnips are not listed in the index
    at all. There are 2 recipes for carrots, one for honeyed and one for
    glazed. Neither use apple or orange juice.
    --
    Susan N.

    "Moral indignation is in most cases two percent moral,
    48 percent indignation, and 50 percent envy."
    Vittorio De Sica, Italian movie director (1901-1974)

  3. #3
    Damsel in dis Dress Guest

    Default Re: Recipe Search

    On Sun, 15 Feb 2009 14:13:23 -0800 (PST), Lynn from Fargo
    <[email protected]> wrote:

    >Looking for a recipe from the Betty Crocker International Cookbook.
    >The dish is Glazed Parsnips and Carrots or Glazed Carrots and
    >Parsnips. I've eaten it a dozen times, but never made it and my
    >friend lost her copy (she's in the middle of a really nasty divorce).
    >It is made with either apple juice or orange juice (concentrate?) I
    >think. It also has brown sugar and spices like cloves etc.
    >
    >I remember that the book is red - like the other large BC Cookbooks -
    >but has photos of ethnic dishes on the cover. Any help would be
    >appreciated I am, of course, googling too; but anyone with a copy of
    >the book would be wonderful.


    I have the book, but it doesn't seem to have what you're looking for.
    This recipe is the closest I can come ...

    Glazed Carrots

    8 medium carrots (about 1 1/4 pounds)
    3/4 cup water
    2 tablespoons butter
    1/2 teaspoon instant beef bouillon
    dash of pepper
    snipped parsley

    Cut carrots into 2-inch pieces. Heaat carrots and remaining
    ingredients except parsely to boiling; reduce heat. Cover and simmer
    until carrots are tender, about 25 minutes. Remove carrots and boil
    rapidly to reduce liquid to glaze consistency. Add carrots; turn to
    coat evenly with glaze. Sprinkle with parsley.


    Here's one that we make for Thanksgiving:

    * Exported from MasterCook *

    Port Glazed Carrots

    Recipe By :Crash
    Serving Size : 1 Preparation Time :0:00
    Categories : Vegetables

    Amount Measure Ingredient -- Preparation Method
    -------- ------------ --------------------------------
    1 pound baby carrots
    1/4 cup port wine
    ---Sauce---
    2 tablespoons port wine
    1/4 teaspoon worcestershire sauce
    2 tablespoons melted butter
    2 tablespoons brown sugar
    2 tablespoons honey

    Preheat oven to 325F.

    Clean carrots and cook in wine and water until tender crisp. While
    carrots are cooking, combine sauce ingredients. Drain carrots and
    place in a shallow 7x11-inch pan. Pour sauce over the carrots. Bake
    for 15 minutes or until sauce has formed a glaze.

    --
    Change "invalid" to JamesBond's agent number to reply.

  4. #4
    hahabogus Guest

    Default Re: Recipe Search

    Damsel in dis Dress <[email protected]> wrote in
    news:[email protected]:

    >>It is made with either apple juice or orange juice (concentrate?)


    it's made around here atleast with the oj. concentrate, some butter, brown
    sugar and various spices. The carrots are pre-cooked then placed in the oj
    sauce and tossed to coat them. Chopped Parsley for looks.

    I've done the lipton's onion soup version...butter and a pkg of onion soup
    to coat the carrots. I never considered adding parsnip...thanks for that
    idea.

    --

    The beet goes on -Alan




  5. #5
    Chemiker Guest

    Default Re: Recipe Search

    On Sun, 15 Feb 2009 23:21:10 GMT, hahabogus <[email protected]> wrote:

    >Damsel in dis Dress <[email protected]> wrote in
    >news:[email protected] :
    >
    >>>It is made with either apple juice or orange juice (concentrate?)

    >
    >it's made around here atleast with the oj. concentrate, some butter, brown
    >sugar and various spices. The carrots are pre-cooked then placed in the oj
    >sauce and tossed to coat them. Chopped Parsley for looks.
    >
    >I've done the lipton's onion soup version...butter and a pkg of onion soup
    >to coat the carrots. I never considered adding parsnip...thanks for that
    >idea.


    Go with this. I use orange j. concentrate for both carrots and
    sweet potatoes, and they glaze beautifully.

    Alex

  6. #6
    Terry Pulliam Burd Guest

    Default Re: Recipe Search

    On Sun, 15 Feb 2009 14:13:23 -0800 (PST), Lynn from Fargo
    <[email protected]> fired up random neurons and synapses to opine:

    >Looking for a recipe from the Betty Crocker International Cookbook.
    >The dish is Glazed Parsnips and Carrots or Glazed Carrots and
    >Parsnips.


    <snip>

    This look like it?

    Glazed Parsnips and Carrots

    Better Homes and Gardens Cookbook

    8 ozs. parsnips, cut into thin strips (2 1/4 cups)
    8 ozs. carrots, cut into thin strips (2 1/4 cups)
    3/4 cup orange juice
    1/3 cup dried cranberries
    1/2 tespoon ground ginger
    2 firm ripe pears, peeled (optional)
    1/3 cup pecan halves
    3 tablespoons packed brown sugar
    2 tablespoons butter

    In a large nonstick skillet, combine parsnip, caarrot, orange juice,
    cranberries and giner. Brint to boiling; reduce heat to medium. Cook,
    uncovered, for 7 to 8 mins. or until vegetables are crisp-tender and
    most of the liquid has evaporated, stirring occasionally.

    Stir pear, pecans, brown sugar and butter into mixture in skillet.
    Cook, uncovered, for 2 - 3 mins. more or until vegetables are glazed.

    Terry "Squeaks" Pulliam Burd

    --

    "If the soup had been as hot as the claret, if the claret had been as
    old as the bird, and if the bird's breasts had been as full as the
    waitress's, it would have been a very good dinner."

    - Duncan Hines

    To reply, replace "meatloaf" with "cox"





  7. #7
    Lynn from Fargo Guest

    Default Re: Recipe Search

    Thanks guys! I was sure that wasn't the right cookbook too, but Bev
    insisted. I remember that it was something like "The Spice Cookbook" -
    hard cover, no pictures and I know the recipe calls for cloves or
    allspice. I've sent all your recipes to Bev. She's really interested
    in Squeaks BH&G recipe with the oj and the craisins. You people
    always come through!
    Lynn in Fargo

Posting Permissions

  • You may not post new threads
  • You may not post replies
  • You may not post attachments
  • You may not edit your posts
  •  

1 2 3 4 5 6 7 8 9 10 11 12 13 14 15 16 17 18 19 20 21 22 23 24 25 26 27 28 29 30 31 32