Curried Carrots And Raisins Serving Size : 6 1 1/4 pounds Carrots -- peeled, halved lengthwise, sliced diagonally 1/2" pieces 1 tablespoon Honey 1/2 teaspoon Tabasco pepper sauce 1 1/2 teaspoons Fresh lemon juice 1 teaspoon Dijon mustard 1 1/2 teaspoons Curry powder 1 tablespoon Vegetable oil 1 1/2 teaspoons Margarine or unsalted butter 1 1/2 teaspoons Brown sugar 1/3 cup Dark raisins
In medium to large saucepan fitted with vegetable steamer, pour in 1 inch water; bring to a boil. Place carrots in steamer, cover saucepan and steam 10 minutes or until fork-tender. Remove from heat, uncover and set aside. In medium bowl, combine honey, Tabasco pepper sauce, lemon juice, mustard and curry powder. In large skillet, over medium heat, heat oil and margarine until melted. Add carrots and saute, stirring often, 2 minutes. Add brown sugar and raisins. Saute 2 minutes, stirring constantly. Stir in honey mixture, stirring constantly, 2 or 3 minutes or until carrots are well glazed. Serve immediately. yields 6 servings. Recipe Source: TABASCO PEPPERFEST COOKBOOK by McIlhenny Co., Avery Island, LA 70513 http://groups.yahoo.com/group/simply-side-dishes/ Stuck in a rut? Need new side dishes? ____________________________________________________________________________________ Be a better friend, newshound, and know-it-all with Yahoo! Mobile. Try it now. http://mobile.yahoo.com/;_ylt=Ahu06i62sR8HDtDypao8Wcj9tAcJ
