March 2020

I have a carrot package still in my refrigerator, cheap, last week, and I’m still going to eat them with my babies. Carrots are often a big success, whether they are glazed, roasted, or saute. It only takes minutes to assemble these roasted carrots, but they are enough for business. I think that when roasting, the best way to eat vegetables is. Most veggies get browned and caramelized after a trip through the oven, and their flavor intensifies to the maximum. These carrots are my favorite way of eating carrots. Indeed, all my family, even the children, consume them.

Once you’ve tasted this carrot bathed in the sauce of honey, you could say that this is the only way you will have ever eaten carrots again (like both my husband and myself). The mixture of brown sugar, carrots, and warm honey is the dream squad, so it’s not shocking that you’re going such a sensation. All this kindness consume by carrots and turn into a side dish that rivals the main course, and they are nothing like your childhood mushy carrots, it’s going to be a hit. Enjoy with friends and family.

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Honey Roasted Carrots Recipe

 Ingredients:

1½ pounds carrots, peeled and cut all the same size

2 tbsp olive oil

3 tbsp honey

1 tbsp brown sugar

freshly-ground salt and pepper

Directions:

Preheat oven at about 425 degrees C.

Combine honey with brown sugar in a bowl. Microwave for 15 seconds, only enough to make the honey melt.

Coat with olive oil, salt, and pepper over the carrots. Add the mixture to the honey until coated evenly

Put on the baking sheet in a single layer. Fry 15 minutes. Remove the tray, and close the door of the oven to keep heat.

Turn the carrots over using tongs and then return to the oven for another 30 minutes or until they start caramelizing.

Healthy Honey Roasted Carrots – It’s Mouthwatering!

Rebecca I have a carrot package still in my refrigerator, cheap, last week, and I’m still going to eat them with my babies. Carrots are often a big success, whether they… Main Dish Recipes Healthy Honey Roasted Carrots – It’s Mouthwatering! European Print This

Nutrition facts: 200 calories 20 grams fat

Rating: 5.0/5

( 1 voted )

Ingredients

• 1½ pounds carrots, peeled and cut all the same size
• 2 tbsp olive oil
• 3 tbsp honey
• 1 tbsp brown sugar
• freshly-ground salt and pepper

Instructions

Preheat oven at about 425 degrees C.

Combine honey with brown sugar in a bowl. Microwave for 15 seconds, only enough to make the honey melt.

Coat with olive oil, salt, and pepper over the carrots. Add the mixture to the honey until coated evenly

Put on the baking sheet in a single layer. Fry 15 minutes. Remove the tray, and close the door of the oven to keep heat.

Turn the carrots over using tongs and then return to the oven for another 30 minutes or until they start caramelizing.

We’ve all got our dinners going. We turn to those in less than half an hour when we need to think about something on the table. This my friends need to become one of those dinners. It could not be faster, either, and it could not be more delicious. It is a quick baked method that every time turns out to be butter, lemony, garlicky, crispy shrimp. So simple and so really good-it ‘s a real winner.

You can use some butter, a little more lemon, a bit more garlic if you feel like it-this is a recipe for which you do not need to measure, and it will still turn out wonderful. This is the perfect way to dinner on a trip combined with the incredibly delicious flavors and crispness. It ‘s certainly a family’s favorite.

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Baked Shrimp Recipe

You’ll need the following ingredients and follow the steps to create this recipe:

Ingredients:

1 lb. raw shrimp, cleaned, peeled and deveined

8 Tbs. butter (1 stick), melted

(3) cloves garlic, minced (my addition)

(1) a packet of Good Seasons Italian all-natural seasoning

1 1/2 lemon, sliced into circles

1 Tbs. dried parsley leaves

1 tsp. black pepper, ground

Directions:

Preheat oven at about 350 degrees F.

Mix the melted butter with minced garlic in a small bowl and pour it into a glass casserole dish of 9×11 inches, spreading it all over the bottom of the dish.

Add the lemon slices over butter and form a single layer.

Add on top of the washed and deveined shrimp the lemon slices

Sprinkle over the shrimp with Italian seasoning.

Sprinkle with the parsley flakes and chili pepper.

In a preheated oven, bake it uncovered for 15 minutes.

Tips:

Use fresh lemon juice (not stuff purchased from the store, please for the love of freshness), and use fresh garlic where possible.

Buy already deveined shrimps (or creeping creams), shelled and washed, and you have such a basic recipe.

Lemon Butter Baked Shrimp

Rebecca We’ve all got our dinners going. We turn to those in less than half an hour when we need to think about something on the table. This my friends need… Main Dish Recipes Lemon Butter Baked Shrimp European Print This

Nutrition facts: 200 calories 20 grams fat

Rating: 5.0/5

( 1 voted )

Ingredients

• 1 lb. raw shrimp, cleaned, peeled and deveined
• 8 Tbs. butter (1 stick), melted
• (3) cloves garlic, minced (my addition)
• (1) a packet of Good Seasons Italian all-natural seasoning
• 1 1/2 lemon, sliced into circles
• 1 Tbs. dried parsley leaves
• 1 tsp. black pepper, ground

Instructions

Preheat oven at about 350 degrees F.

Mix the melted butter with minced garlic in a small bowl and pour it into a glass casserole dish of 9x11 inches, spreading it all over the bottom of the dish.

Add the lemon slices over butter and form a single layer.

Add on top of the washed and deveined shrimp the lemon slices

Sprinkle over the shrimp with Italian seasoning.

Sprinkle with the parsley flakes and chili pepper.

In a preheated oven, bake it uncovered for 15 minutes.

Tips:

Use fresh lemon juice (not stuff purchased from the store, please for the love of freshness), and use fresh garlic where possible.

Buy already deveined shrimps (or creeping creams), shelled and washed, and you have such a basic recipe.

These Mandarin-Orange Cranberry Muffins Bread are a crunchy streusel topping juicy, refreshingly fruity, and not-too-sweet treat. I could see, however, after I tried this muffin’s first bite, that it wasn’t their Christmas special. This muffin is breathtakingly refreshing and juicy. Cinnamon and allspice ‘s warm comforts-characteristic of Christmas baking-are absent. The cranberries and mandarin orange juice and zest provide a really fresh and slightly tart flavor to this muffin. There’s just a little sweetness from the streusel topping and a nice crunch.

This muffin contains mandarin-orange juice and zest, and the taste and color are very different from real oranges – often citrusy but sweeter. You may use orange juice and zest absolutely as a substitute, but it is hard to find large orange-colored oranges in other countries, unfortunately. Mandarin-orange variations also exist. I choose to eat small Chinese ones. The kind they use for producing orange juice here, however, is only green from the outside. The inside is orange, and they sell this as orange juice, but it tastes like mandarin juice.

Filled with cranberries and mandarin oranges, this tasty Mandarin Orange and Cranberry Muffin Bread is great for holiday baking. Super-moist dessert bread full of mandarin and whole cranberries. These desserts make perfect gifts for neighbors and colleagues.

Ingredients:

2 C. self-rising flour

1/2 C. sugar

2 T. butter, melted

(1) egg, beaten

1 1/4 C. milk

1/2 tsp. vanilla extract

1 C. fresh whole cranberries

11 oz. can mandarin oranges, drained

Directions:

Whisk the flour and sugar together. Add the butter, sugar, milk, and melted vanilla extract. Combine well in the cranberries, and mandarin oranges then fold properly. Butter a plate of the loaf very well and add the mixture into the saucepan and scatter to level out. Bake for 35-40 minutes at about 375 degrees, or until the toothpick comes out clean. Remove from pan to rack for cooling.

Mandarin Orange and Cranberry Muffin Bread

Rebecca These Mandarin-Orange Cranberry Muffins Bread are a crunchy streusel topping juicy, refreshingly fruity, and not-too-sweet treat. I could see, however, after I tried this muffin’s first bite, that it wasn’t… Main Dish Recipes Mandarin Orange and Cranberry Muffin Bread European Print This

Nutrition facts: 200 calories 20 grams fat

Rating: 4.0/5

( 4 voted )

Ingredients

• 2 C. self-rising flour
• 1/2 C. sugar
• 2 T. butter, melted
• (1) egg, beaten
• 1 1/4 C. milk
• 1/2 tsp. vanilla extract
• 1 C. fresh whole cranberries
• 11 oz. can mandarin oranges, drained

Instructions

Whisk the flour and sugar together. Add the butter, sugar, milk, and melted vanilla extract. Combine well in the cranberries, and mandarin oranges then fold properly. Butter a plate of the loaf very well and add the mixture into the saucepan and scatter to level out. Bake for 35-40 minutes at about 375 degrees, or until the toothpick comes out clean. Remove from pan to rack for cooling.

There is a lot to say in salads with cucumbers. These are crunchy and crunchy, soothing, and a perfect way to bring some vegetables down. This version is all that, but it’s so much more. It’s also fast making, creamy, and accompanied with herby dill and the peppery radish bite. It’s enticing to keep you refresh during summer.

The salad is perfect for a picnic or dessert, but we prefer to serve it as a lunch side dish all week long. It hangs well in the fridge, so preparing this ahead of time is not a problem. But it can be hard to warn before you have to serve it not to eat it all yourself. While waiting for something so good can be difficult, a bit of patience pays off here. This salad only shines when it’s got time to absolutely chill out, so give it some time to sit out in the fridge before serving it. No matter what, the cucumbers are refreshing, but letting this salad chill not only gives the flavors a chance to meld, it also highlights the cool and creamy crispness that’s going on.

Ingredients:

(2) large cucumbers, peeled and thinly sliced

(1) sweet onion, thinly sliced

1 tbsp of sea salt

1 1/2 cups mayonnaise

2 tbsp vinegar

1 tbsp white sugar

1 tsp dried dill weed

1 tsp garlic powder

1 tsp ground black pepper

Directions:

Add the cucumbers, the sweet onion, and sea salt. Wrap it with plastic wrap in the bowl and let sit for 30 minutes.

Transfer the cucumber mixture into a colander set over a bowl or sink. Let it drain until the entire liquid drained. Frequently stir the mixture for about 30 minutes, and transfer the drained mixture cucumber in a bowl.

Add mayonnaise, mustard, sugar, dill, garlic powder, and black pepper together in a bowl, stir with a whisk until smooth; pour over the mixture of the cucumber and stir to cover the dressing.

Cover with plastic wrap over the bowl and refrigerate for at least 2 hours.

Dad's Creamy Cucumber Salad

Rebecca There is a lot to say in salads with cucumbers. These are crunchy and crunchy, soothing, and a perfect way to bring some vegetables down. This version is all that,… Main Dish Recipes Creamy Cucumber Salad American Print This

Serves: 8 Prep Time: 10 mins Cooking Time: 3 hours 3 hours

Nutrition facts: 320 calories 32.9 fat

Rating: 5.0/5

( 1 voted )

Ingredients

• (2) large cucumbers, peeled and thinly sliced
• (1) sweet onion, thinly sliced
• 1 tbsp of sea salt
• 1 1/2 cups mayonnaise
• 2 tbsp vinegar
• 1 tbsp white sugar
• 1 tsp dried dill weed
• 1 tsp garlic powder
• 1 tsp ground black pepper

Instructions

Add the cucumbers, the sweet onion, and sea salt. Wrap it with plastic wrap in the bowl and let sit for 30 minutes.

Transfer the cucumber mixture into a colander set over a bowl or sink. Let it drain until the entire liquid drained. Frequently stir the mixture for about 30 minutes, and transfer the drained mixture cucumber in a bowl.

Add mayonnaise, mustard, sugar, dill, garlic powder, and black pepper together in a bowl, stir with a whisk until smooth; pour over the mixture of the cucumber and stir to cover the dressing.

Cover with plastic wrap over the bowl and refrigerate for at least 2 hours.

Consider your prayers answered when it comes to finding the perfect, easy, delicious, beautiful summer dessert. This BigBoy Strawberry Pie looks like a jewel-studded stunner and tastes as good as it does, if not better. Isn’t that great that something so beautiful and impressive-looking is a breeze to make? You’ll need a package of strawberries, refrigerated pie crust, strawberry jello, and some sprite along with a few other things, and then you can hit the running ground.

Strawberry gelatine, sugar, and cornstarch come together in combination with water to create a cool, thick gelatinous mixture poured over your strawberries. When it comes to heating, you’ll know it’s prepared, changing from being an opaque pinkish to a dark pink translucent. The beauty of this recipe is a complete show stopper, and we’re going to let people think it’s hard, but nobody has to know how simple it is. Enjoy this with your family and friends.

Ingredients:

2 tbsp. cornstarch

1 c. sugar

1 c. water

1/2 pkg. strawberry gelatin

(1) baked 9-inch cooled pie shell

Whipped topping

Directions:

Blend the corn starch and the sugar. Add and combine the water in a saucepan. Cook, stirring for 3 to 5 minutes, until thick. Remove from the fire.

Add some gelatin, stir until dissolved.

Mix the berries in gelatin before placing them in the pie shell. Load into pastry shell

Let it chill out for 2 or 3 hours. Sprinkle wit whipped garnish on top.

ENJOY!

Tips:

You can use a 12-inch cast-iron skillet for this recipe, but the filling will be thinner, and less crust will be fold over the top.

The pie crust can be made, well wrapped and chilled for up to 5 days or frozen for up to 2 months. If frozen, thaw in the refrigerator overnight until using.

Leftover pie in an airtight container can refrigerate for up to 3 days.

BigBoy Strawberry Pie

Rebecca Consider your prayers answered when it comes to finding the perfect, easy, delicious, beautiful summer dessert. This BigBoy Strawberry Pie looks like a jewel-studded stunner and tastes as good as… Main Dish Recipes BigBoy Strawberry Pie European Print This

Nutrition facts: 200 calories 20 grams fat

Rating: 4.5/5

( 2 voted )

Ingredients

• 2 tbsp. cornstarch
• 1 c. sugar
• 1 c. water
• 1/2 pkg. strawberry gelatin
• (1) baked 9-inch cooled pie shell
• Whipped topping

Instructions

Blend the corn starch and the sugar. Add and combine the water in a saucepan. Cook, stirring for 3 to 5 minutes, until thick. Remove from the fire.

Add some gelatin, stir until dissolved.

Mix the berries in gelatin before placing them in the pie shell. Load into pastry shell

Let it chill out for 2 or 3 hours. Sprinkle wit whipped garnish on top.

ENJOY!

Tips:

You can use a 12-inch cast-iron skillet for this recipe, but the filling will be thinner, and less crust will be fold over the top.

The pie crust can be made, well wrapped and chilled for up to 5 days or frozen for up to 2 months. If frozen, thaw in the refrigerator overnight until using.

Leftover pie in an airtight container can refrigerate for up to 3 days.