xiaoxl/recipe_data huggingface dataset:
Peanutty Sate Pork Wrap


Ingredients:
onion, fresh ginger, garlic, fresh lime juice, soy sauce, sugar, crushed red pepper flakes, black pepper, peanut butter, soy sauce, fresh lemon juice, sugar, garlic, watercress, spring onions

Directions:
Make the marinade: In a large bowl, combine the onion, ginger, garlic, lime juice, soy sauce and sugar.
Whisk in the oil in a light stream.
Stir in the crushed red pepper and the black pepper.
Add the pork to the marinade, turning to coat completely.
Set aside for 30 minutes to 1 hour.
Preheat the oven to 350F.
Make the peanut sauce: In a small bowl stir together all the sauce ingredients.
Whisk in 1 ½ tblsps of water and set aside (make sure sugar is dissolved].
Light a grill or preheat a grill pan over medium-high heat.
Wrap the pitas in foil and warm them in the oven for 5-10 minutes, until pliable.
Remove from the oven but do not unwrap.
Remove the pork from the marinade and grill the slices, in batches if necessary, until just cooked through, 1-2 minutes per side.
Transfer to a plate.
Lay the pitas on a work surface.
Spread each one with about 2 tsps of the peanut sauce and cover generously with watercress.
Place a slice of pork off to one side on each pita.
Top the meat with some spring onion slices.
Fold the pitas in half and wrap in aluminum foil.
Serve immediately.
Chinese Five Spice Chicken Salad


Ingredients:
chicken, scallions, celery ribs, sour cream, mayonnaise, kosher salt, black pepper, Chinese five spice powder, cayenne powder, lime juice

Directions:
Debone rotisserie chicken & cut into roughly 1/2" pieces.
Finely dice all of the vegetables.
Combine chicken & vegetables in a large mixing bowl.  Add salt, all spices & lime juice.  Mix with a large spoon to combine well.  This is best when allowed to sit overnight for the flavors to combine.
Serve on baguette slices, pita chips or crackers.  If your diet low carb like mine, this is lovely on tomato slices.
Wilted Spinach
Category: side-dish
By KNIVES0UT1979

Delicious wilted spinach with a simple Mediterranean dressing.

Ingredients:
¼ cup extra virgin olive oil
2 tablespoons balsamic vinegar
1 teaspoon lemon juice
1 tablespoon bottled minced garlic
1 pinch sea salt
1 pinch ground black pepper
4 ounces baby spinach
1 ½ tablespoons pine nuts

Directions:
In a bowl, mix the olive oil, vinegar, lemon juice, garlic, salt, and pepper. Place the spinach over boiling water in a pot fitted with a steamer basket, and steam 2 to 3 minutes, until wilted but not soggy. Toss spinach in a bowl with the dressing, and sprinkle with pine nuts to serve.

Prep time: 15 mins
Cook time: 3 mins
Total time: 20 mins
Yields: 2 servings

Calories: 319.5
Fat: 31.6 g
Saturated fat: 4.5 g
Carbohydrates: 7.1 g
Sugars: 2.7 g
Dietary fiber: 2.1 g
Protein: 3.5 g
Sodium: 209.8 mg
Steamed Broccoli Italian Style


Ingredients:
broccoli, fresh lemon, extra virgin olive oil, garlic clove

Directions:
Rinse the broccoli and trim off the very bottom of the thick stem. You can either steam the entire head whole or cut it up into florets.
Steam the broccoli (but don't over cook it].
Lay out on a platter.
Drizzle with lots of fresh lemon juice.
Drizzle with extra virgin olive oil to taste.
(Optional] add fresh minced garlic to taste.
Add salt and pepper to taste.
This can be served either hot or room temperature.
Corn Muffins with Sweet Red Peppers


Ingredients:
all-purpose flour, yellow cornmeal, sugar, baking powder, salt, pepper, buttermilk, egg

Directions:
In large bowl, combine flour, cornmeal, sugar, baking powder, salt and pepper.
In small bowl, beat together buttermilk, oil and egg, stir into dry ingredients just until moistened.
Stir in red pepper.
Spoon batter into well greased or paper lined muffin cups, filling each two thirds full.
Bake in 425f degree oven for 15 minutes or until tester inserted in centre comes out clean.
Or bake in 8 inch square baking pan in 425f degree oven for 20 minutes or until firm to the touch.
cut into squares to serve.
Italian Spinach & Roasted Red Pepper Spread


Ingredients:
sour cream, frozen chopped spinach, part-skim mozzarella cheese

Directions:
Mix sour cream and Italian dressing mix in a bowl until well combined Add spinach, cheese and red pepper and mix well.
Cover and refrigerate for a couple hours until well chilled.
Western Stuffed Bell Peppers


Ingredients:
ground beef, onion, green pepper, garlic cloves, salt, pepper, tomatoes and green chilies, diced tomatoes, tomato sauce, water, cumin, cooked rice, green peppers, cheddar cheese, monterey jack cheese, tomatoes and green chilies

Directions:
In a large kettle, cook beef, green pepper, garlic, salt, and pepper until beef is browned; drain. Add Ro-Tel, tomatoes, tomato sauce, water, and cumin.
Simmer uncovered, for 10 minutes. Stir in rice; simmer, uncovered, for 5 minutes. Remove from the heat; cover and let stand 5 minutes.
Remove tops and seeds from the peppers; cut in halves lengthwise. Place in a large pot of boiling water; boil for 4 minutes. Drain peppers and stuff with meat mixture. Place any remaining meat mixture in an ungreased 9x13x2 inch baking dish; top with stuffed peppers, pressing down gently.
Cover and bake at 350 for 1 hour.
In a saucepan, heat remaining Ro-Tel and cheese, stirring until cheese is melted. Serve over peppers.
Strawberry Squares - South Beach Style


Ingredients:
Splenda sugar substitute, sugar-free strawberry gelatin, sugar-free raspberry gelatin, fat-free sugar-free vanilla pudding mix, boiling water, skim milk, fresh strawberries, Splenda sugar substitute, Cool Whip Free

Directions:
Preheat over to 350°F.
Spray a 8" by 8" (or 9" by 9"] non-stick square pan lightly with cooking spray.
Mix the kashi, 2 teaspoons of splenda and sunflower oil and press evenly over the bottom of the pan.
Bake for 10 minutes then remove from oven and cool.
Mix the boiling water and the strawberry or raspberry Jello and stir until Jello is dissolved, put mixture in refrigerator until cool but not set.
Mix the jello mixture with the skim milk and add the vanilla pudding mix, beat until lump free then stir in the strawberries.
Pour the strawberry mixture over the cooled kashi crust, and spread to even out the strawberries.
Chill until well set, then if desired, spread ultra low fat cool whip evenly over the top.
Uber Ginger Cookies


Ingredients:
shortening, apple butter, sugar, golden syrup, molasses, salt, ground ginger, ginger, fresh ginger, ground flax seeds, baking soda, raw sugar

Directions:
Preheat oven to 375°F and line a baking sheet with parchment or SilPat.
In a large mixing bowl, beat together the shortening, apple butter, sugar, syrup, molasses, salt and gingers until well-combined.
Add the flours, flax seed and baking soda, mixing well.
Roll into 24 little balls (about the size of a walnut], then roll balls in the honey crystals and place on the sheet 1" apart.
Bake 10-12 minutes.
Cool on the sheet.
Barley-Oat Chocolate Chip Bars


Ingredients:
brown sugar, whole wheat flour, rolled oats, ground cinnamon, flax seeds, baking powder, baking soda, olive oil, honey, water, vanilla, chocolate chips, walnuts

Directions:
preheat oven to 350.
mix all the dry ingredients together.
add oil, honey, water, and vanilla. stir in chocolate, walnuts, and coconut.
line 12 x 17 inch cookie pan with parchment paper. Place dough in center of pan and cover with wax paper. Using rolling pin,spread dough to fill the pan, remove the wax paper and bake for 25 minutes.
Remove from oven and let set for 5 minutes. Slide parchment paper onto counter and cut bars to desired size. Place bars on wire racks to finish cooling.
Easy French Toast Waffles
Category: breakfast-and-brunch
By foodelicious

Making French toast in your waffle iron combines the best of both worlds. You get all the custardy richness of French toast plus waffle's signature crispy ridges. All the better to hold more maple syrup.

Ingredients:
cooking spray
½ cup whole milk
2  large eggs
1 tablespoon maple syrup
½ teaspoon vanilla extract
1 pinch salt
4 pieces 1/2-inch thick pieces brioche

Directions:
Preheat a waffle iron according to manufacturer's instructions and spray with cooking spray. Whisk milk, eggs, maple syrup, vanilla extract, and salt together in a wide bowl until thoroughly combined. Dip bread slices 1 at a time in the egg mixture, coating both sides completely. Lift bread with a slotted spatula to allow excess egg mixture to drain back into the bowl. Place dipped bread slices on a rimmed baking sheet and let rest until mixture soaks in, about 2 minutes. Place dipped bread in the preheated waffle iron. Gently close the lid without forcing it down. Cook according to manufacturer's instructions until golden brown, 3 to 5 minutes. Repeat with remaining slices.

Prep time: 10 mins
Cook time: 3 mins
Total time: 15 mins
Yields: 4 slices

Calories: 671.4
Fat: 27.8 g
Saturated fat: 7.2 g
Carbohydrates: 81.3 g
Sugars: 22 g
Dietary fiber: 2.2 g
Protein: 23.3 g
Cholesterol: 335.3 mg
Sodium: 799.7 mg
Spicy Snickerdoodle Cookies


Ingredients:
margarine, butter, sugar, brown sugar, cornmeal, molasses, ground cinnamon, ground nutmeg, ground ginger, baking soda, salt, eggs, vanilla extract, flour

Directions:
Preheat oven to 350°F.
Beat butter, 3/4 cup of sugar, all of the brown sugar, cornmeal, molasses, spices, baking soda, and salt in a large bowl on medium speed for 3 minutes or until fluffy.
Beat in eggs and vanilla until well blended.
Gradually add in flour while mixing on low speed.
Mix until well-blended.  Place the remaining white sugar in a small bowl.
Form balls of dough measuring 1 inch in diameter, roll in the sugar, and place on an ungreased cookie sheet.  Bake for 8-10 minutes or until the edges begin to brown.
Cool on cookie sheets for about 2 minutes before moving them to wire racks to finish cooling.
Pasta Aglio Olio With Seitan Meatballs


Ingredients:
vegetable bouillon cubes, soy sauce, vital wheat gluten flour, nutritional yeast, black pepper, vegetable broth, soy sauce, olive oil, garlic cloves, extra virgin olive oil, garlic cloves, dried basil, red pepper flakes, diced tomatoes

Directions:
Prepare the broth for the seitan:  Fill a stockpot with the water, bouillon cubes, and soy sauce. Cover and bring to a boil.  Once it boils, lower the heat to low, just to the point where it's about to boil, but barely simmering.  This is key, you don't want a boil when the seitan is added.  This will make for a spongey meatball.
Meanwhile, mix together the gluten flour, nutritional yeast, italian seasoning and black pepper in a large bowl. In a large measuring cup, mix together the broth, soy sauce, olive oil, and garlic. Pour the wet ingredients into the dry and stir with a wooden spoon until most of the moisture has been absorbed and the wet ingredients are partially clumped up with the dry ingredients. Separate the dough into 48 pieces.  Using your hands, knead each piece until smooth and elastic then roll into a ball.
Once the broth is ready, drop meatballs inches  Partially cover the pot and simmer for an hour.  At this point they're done, but I like to pan fry them a bit to brown the outsides, but it's not necessary.
For the Sauce:  Heat a large skillet over medium heat.  Add the olive oil, garlic, basil, and red pepper flakes.  Saute until the garlic begins to brown.  Add tomatoes.  Simmer until the water has evaporated, about 15-20 minutes. Salt and pepper to taste.
To serve, either cook up some pasta of your choice, or make zucchini noodles.  Top with a small amount of sauce (you don't need much, the olive oil has been infused with a lot of flavor], and seitan meatballs.  Enjoy!
Southwestern Chicken Caesar Salad W/Chipotle Dressing


Ingredients:
mayonnaise, chicken broth, soy sauce, fresh lemon juice, chipotle chiles in adobo, brown sugar, olive oil, ground cumin, fresh lime juice, boneless skinless chicken breasts, head romaine lettuce, corn kernel, black beans, parmesan cheese

Directions:
Whisk first 6 ingredients together, season with salt and pepper to taste.  (Dressing can be prepared 1 day ahead.  Cover and refrigerate.].
Pound chicken breasts to uniform thickness of 1/2-inch.  Whisk together olive oil, cumin and lime juice and coat the breasts with mixture.  Let marinate for 2 hours.
Preheat grill pan over medium high heat.  Grill chicken until cooked through, about 5 minutes each side.  Slice across the grain into 1/2 inch strips.
Mix lettuce, corn and beans in large bowl.  Add dressing and toss to coat.  Top salad with sliced chicken, sprinkle with shaved parmesan cheese and serve.
Pucker up Smoothie


Ingredients:
raspberries, lemon yogurt, banana, strawberries

Directions:
Place all items into blender, and blend until smooth., Serve immediately.
Avocado Tomato Salsa


Ingredients:
roma tomatoes, avocados, red onion, serrano chilies, cilantro, lime, juice of

Directions:
In a medium bowl mix together the ingredients., Allow to stand while preparing the remainder of the meal.
Cheesy Zucchini & Onion Flatbread


Ingredients:
parmesan cheese, Italian parsley, red onion, green zucchini, olive oil

Directions:
Preheat oven to 400°.
Line baking sheet with parchment paper (or foil] and spray w/ nonstick spray.
Unroll dough onto parchment paper.
Spread 1/2 the herb cheese over one long half of dough, leaving 1/2" plain borders.
Sprinkle with 1/2 Parmesan and 2 T parsley.
Using parchment paper as aid, fold the dough over filled half *do not seal edges.
Spread remaining cheese on top, sprinkle with remaining Parmesan cheese.
Peel off enough outer layers of onion to have 2" circles. Cut into 1/8" thick rounds.
Arrange 1 row of zucchini down along one side of dough. Arrange onions down the center. Add one more row of zucchini along the outside of onio row (you will have 3 rows of veggies].
Brush veggies with Olive Oil. Sprinkle w/ salt and pepper.
Bake until the bread is puffed up & golden brown, about 24 minutes.
Sprinkle with1 T parsley before serving.
Preppy Chicken Fajitas


Ingredients:
boneless skinless chicken breasts, green peppers, yellow onion, key lime juice, garlic cloves, dried cilantro, black pepper, cumin, dried oregano, salt, salsa, sour cream, tortilla

Directions:
Combine lime juice, jalapeno, garlic, cilantro, pepper, cumin, oregano and salt in a gallon-sized Ziploc bag.
Add in chicken.
Refrigerate at least 8 hours, mushing the bag occasionally. (I put the bag into a bowl, just in case it leaks, and generally marinade it for 12 hours].
Saute green peppers and onion in oil until the onions are translucent and the green peppers still slightly crisp.
Add in marinated meat.
Cook until meat is done.
Serve with tortillas, salsa and sour cream.
Soft Chewy Oatmeal Raisin Cookies


Ingredients:
butter, brown sugar, vanilla, water, flour, baking powder, salt, cinnamon, eggs, rolled oats, raisins

Directions:
Cream first 4 ingredients, add the premixed dry ingredients. Add the beaten eggs one at a time, rolled oats and raisins last. Roll in balls and flatten a bit or drop by spoonfuls onto parchment lined baking sheets. Bake @375 for 12 minutes.
I always soak my raisins when making cookies. This way the don't take any moisture from the batter. Soak them for 15 minutes in the hottest tap water possible, drain the excess.
I noticed someone had trouble getting these out of a pan? These are cookies, not bars, so bake as directed on parchment paper if they stick -- I just use good quality non stick pans and never use Pam or any lubrication.
Uncle Bill's Mustard Pickles


Ingredients:
cucumbers, green peppers, pickling salt, coarse salt, cauliflower florets, onion, celery, white vinegar, granulated sugar, dry mustard, turmeric, water

Directions:
Wash and finely chop cucumbers.
Seed and dice sweet red and green peppers.
Place chopped cucumbers and peppers in a large bowl.
Sprinkle over with pickling salt, cover and let sit overnight.
The next morning, drain off the liquid and discard.
Finely chop cauliflower, onion and celery and mix in with the cucumbers and peppers.
Transfer vegetables to a large cooking pot.
Add vinegar and sugar and bring to a boil.
Reduce heat and simmer for 10 to 15 minutes until vegetables are just tender, DO NOT OVERCOOK.
In a small bowl, mix mustard and turmeric in a half cup of cold water.
When vegetables are nearly done, mix in mustard mixture and stir until well blended and bring mixture back to just boil.
Sterilize and prepare canning jars of your choice.
Fill jars to within 1/4" of the top of the jars.
Apply lids and screw tops and process according to the method you are most familiar with.
When jars are sealed and cooled, label and store in a cool, dark place.
Soy Glazed Salmon With Crunchy Hot and Sour Salad


Ingredients:
salmon steaks, soy sauce, honey, red chile, caster sugar, cashew nuts, sea salt, black mustard seeds, bean sprouts, snow peas, water chestnuts, lime, zest of, lime, juice of

Directions:
Combine the marinade ingredients.
Pour over the salmon and put in the fridge for at least two hours and as long as overnight.
Make the hot and sour dressing by putting the vinegar, chilli and sugar in a small saucepan.
Heat gently without boiling until the sugar has dissolved.
Remove from the heat, leave to cool and then add the sunflower oil.
While the dressing is cooling, fry the cashew nuts in a heavy frying pan until lightly browned, then add the sea salt and mustard seeds and fry for a minute or until the seeds start to pop.
Set aside.
In a hot pan, add the oil and let it heat up.
Fry the salmon steaks for four minutes on each side, starting with the skin side down.
The flesh should be moist but cooked and the top of the salmon should be a lovely brown.
Combine all the salad ingredients and the dressing together.
Serve piled onto each plate and topped with the salmon.
Kahala's Shrimp and Broccoli Toss
Category: world-cuisine
By Kahala

Very pretty pasta toss with baby shrimp and bright green broccoli florets nestled in a light yet buttery sauce and served tossed with your favorite pasta.

Ingredients:
1 bunch broccoli florets
1 (16 ounce) package uncooked angel hair pasta
¼ cup margarine
2 tablespoons olive oil
½ medium chopped onion
2 tablespoons minced garlic
1 pound small frozen shrimp, thawed
½ teaspoon salt
½ teaspoon freshly ground black pepper
¼ cup shredded mozzarella cheese

Directions:
Bring a pot of water to a boil, and cook the broccoli 5 minutes, just until tender. Drain, and set aside. Bring a large pot of lightly salted water to a boil. Add angel hair pasta, cook for 4 minutes, until al dente, and drain. Heat the margarine and olive oil in a skillet, and cook the onion and garlic until tender. Mix in broccoli and shrimp, and cook until heated through. Toss with the cooked pasta, season with salt and pepper, and top with cheese to serve.

Prep time: 10 mins
Cook time: 20 mins
Total time: 30 mins
Yields: 8 servings

Calories: 328.3
Fat: 12.2 g
Saturated fat: 2 g
Carbohydrates: 35.6 g
Sugars: 2.1 g
Dietary fiber: 3.2 g
Protein: 19.7 g
Cholesterol: 88.5 mg
Sodium: 445.2 mg
Russell's Fish Stew
Category: soups-stews-and-chili
By Dlish

Nice hearty seafood stew, perfect for those cold winter days. Serve with sliced French bread.

Ingredients:
¼ cup olive oil
4 stalks celery
½  onion, diced
3  carrots, diced
3 cloves garlic, diced
1 (14 ounce) can stewed tomatoes
2 ½ cups water
1 cup white wine
1 (8 ounce) bottle clam juice
¼ cup sherry
2 cubes  chicken bouillon
½ teaspoon red pepper flakes
salt and pepper to taste
½ bunch cilantro
½ pound medium shrimp - peeled and deveined
½ pound white fish, cut into small chunks

Directions:
Heat the oil in a large pot over medium heat. Mix in the celery, onion, carrots, and garlic. Cook and stir until onion is tender. Stir in the tomatoes, water, wine, clam juice, and sherry. Dissolve bouillon cubes in the stew, and season with red pepper, salt, and pepper. Bring to a boil, reduce heat to low, and simmer 1 hour. Mix the cilantro, shrimp, and fish into the stew. Continue cooking 5 minutes, or until shrimp is opaque and fish is easily flaked. Remove from heat, and allow to sit 10 minutes before serving.

Prep time: 20 mins
Cook time: 1 hr 15 mins
Total time: 1 hr 45 mins
Yields: 6 servings

Calories: 249.6
Fat: 10.4 g
Saturated fat: 1.5 g
Carbohydrates: 12.8 g
Sugars: 5.1 g
Dietary fiber: 2.3 g
Protein: 18.3 g
Cholesterol: 71.3 mg
Sodium: 1158.9 mg
French Pot Roast


Ingredients:
beef roast, dried thyme, dry red wine, cornstarch, water

Directions:
Mix soup, thyme and wine together., Pour over roast in a dutch oven., Add mushrooms., Cover and cook over medium low heat for 2 hours., When roast is done to taste, remove from pan., Mix cornstarch with cold water in a glass., Turn heat up under pan juices to high., Bring to a boil, then slowly add cornstarch mixture while stirring constantly., Bring back to a boil and cook for 3 minutes., Slice meat and serve with the mushroom gravy.
Cream of Chicken and Gnocchi Soup
Category: soups-stews-and-chili
By Linda Barlow

A copycat version of the Olive Garden® soup. Oh so good!

Ingredients:
½ cup margarine
¾ cup finely chopped onion
¾ cup finely chopped celery
½ cup finely grated carrot
1 ½ teaspoons minced garlic
⅓ cup all-purpose flour
4 cups chicken broth
¾ cup half-and-half
¾ cup milk
1 (16 ounce) package potato gnocchi
1 ½ cups chopped cooked chicken
¾ cup shredded fresh spinach
½ teaspoon dried rosemary
½ teaspoon salt
¼ teaspoon ground black pepper
¼ teaspoon nutmeg

Directions:
Melt butter in a large, heavy saucepan over medium heat; cook and stir onion, celery, carrot, and garlic until softened, 5 to 10 minutes. Stir flour into vegetable mixture; cook and stir until vegetables are evenly coated and flour is fragrant, 3 to 4 minutes. Pour chicken broth, half-and-half, and milk over vegetable mixture; cook and stir until mixture thickens and comes to a boil, about 5 minutes. Reduce heat and stir gnocchi, chicken, and spinach into broth mixture; season with rosemary, salt, black pepper, and nutmeg. Cook soup over low heat until gnocchi become tender, 8 to 10 minutes.

Prep time: 20 mins
Cook time: 25 mins
Total time: 45 mins
Yields: 8 servings

Calories: 310.9
Fat: 20.6 g
Saturated fat: 6.9 g
Carbohydrates: 19.7 g
Sugars: 3 g
Dietary fiber: 1.5 g
Protein: 11.7 g
Cholesterol: 43.1 mg
Sodium: 853.7 mg
Salsa Chicken (Crock Pot)


Ingredients:
boneless skinless chicken breasts, salsa, reduced-fat sour cream

Directions:
Add chicken to slow cooker.
Sprinkle taco seasoning over chicken.
Pour salsa and soup over chicken.
Cook on low for 6 to 8 hours.
Remove from heat and stir in sour cream.
Serve with rice.
NOTES:
You may use half the packet of taco seasoning (I have started doing this to reduce sodium content myself].
Some slow cookers cook faster than others. Mine is a true slow cooker (have had it over 10 years.] The newer ones cook a bit faster and you may have to adjust your cooking time based on that!
Number of Servings: 6.
Cheddar Corn Chowder


Ingredients:
bacon, olive oil, yellow onions, butter, margarine, flour, salt, pepper, ground turmeric, chicken broth, potatoes, fresh corn, half-and-half, cheddar cheese

Directions:
Cook the bacon in the olive oil, pour the grease into a stock pot and set the bacon aside.
Over medium heat, add onions and butter to the bacon grease.
Cook 10 min or until onions are translucent.
While onions are cooking, add 6 bouillon cubes to 6 cups water and bring to a boil until cubes dissolve.
Stir in flour, salt, pepper, and turmeric.
Cook 3 minutes.
Add the chicken stock and potatoes to the onions, simmer uncovered 15 minutes or until potatoes are tender.
*If using fresh corn, cut off kernels and blanch for 3 min in boiling salted water.  (If using frozen, skip this step]
Add corn, half-and-half, and cheddar.
Cook until cheese is melted.
Season to taste with salt and pepper and serve with bacon.
Cracker Barrel Baby Carrots


Ingredients:
water, salt, bacon grease, brown sugar, butter, honey

Directions:
Melt bacon grease in boiler.
Add carrots and enough water to cover the top of carrots.
Cover with a lid and place on medium heat and bring to a boil.
Turn heat to low and simmer for 30-45 minutes or until the carrots are tender when pricked with a fork.
When carrots become tender pour half of the water off.
Add melted butter,sugar and honey to carrots.
Place lid on pot and cook until completely tender.