A blog fan asked me if I had any "special" Christmas food that I had prepared. Well, yes. I will post more recipes in the next few days, lets start with this one:
Sherried Carrots
Ingredients:
5 lb. Bag Of Carrots
2 Sticks Of Butter1 C. Of Cooking Sherry
Directions:
Peel carrots.
Slice carrots into thin coins, you may slice them on an angle if you want to get a bit fancy.
Melt 2 sticks of butter in large saute pan.
Add sliced carrotts. Cover saute pan. If you do not have a cover for this particular pan, use a cookie sheet to cover. The idea is to cook/steam the carrots in the butter and soften those babies up.
Cook, cook, cook those carrots down. It should take about 30-40 minutes. Test for "doneness" and make sure that those carrots are soft.
Add the 1 Cup of Cooking Sherry and combine with the carrots and butter. Cook about 5-8 more minutes.
Serve warm, and may easily be re-heated. Enjoy.
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