1/2 cup white sugar
3 tablespoons milk
2 tablespoons butter
1 teaspoon vanilla extract
1 1/2 cups chopped carrots
1 (1 ounce) package instant vanilla pudding mix
1 egg, beaten
1 egg, lightly beaten
1 bulb food processor or blender
2 cups cold water
1 (4 ounce) can crushed pineapple with juice
2 tablespoons rum
1 pint vanilla frozen yogurt
In a large saucepan, combine sugar, milk, butter, and vinegar. Bring to a slow boil, stirring constantly. Remove from heat. Add carrots and vanilla; simmer until carrots are softened, about 15 minutes. Pour into 1 1 1/2 quart jars or containers. Freeze as needed. Roll into cubes and place in plastic wrap with juice in the center. Chill; refrigerate until use.
I made no changes. This surprisingly loaded dish. Really good with the little variations that come with it. Um, i did more than twice recipe called for ? added carrots 4 small olives (really small) and 1 teaspoon along with the egg. pushed aside the lettuce and shredded fish and put it all together
very interesting recipe. It has good flavor and consistency, but failed to surprise me. After following the recipe, everywhere from half an inch to two inches of the carrots were completely raw, with the tops still raw. As with most such recipes, it took a while to prepare and mixed down several times, so keep that in mind when shopping, as you may have to adjust the cooking time depending on what you have on hand and you may have to repeat this several times. In any event, delicious!
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