1 carrots, chopped
1 tablespoon ketchup
1 tablespoon brown sugar
1 teaspoon ketchup or equal parts
1 1/2 tablespoons curry powder
1 teaspoon dried oregano
1 cup water
1 small onion, sliced
3 limes, julienned
2 tablespoons honey
1/2 teaspoon ground red pepper
2 tablespoons curry powder
1 1/2 cups water
2 tablespoons lemon juice
1/4 teaspoon ground cumin
4 yellow corn muffins
1 1/2 teaspoons chili powder
1 cup nondairy cream
Let carrots and potatoes sit in the refrigerator for 1 or two hours, or overnight. Remove the skin from the flesh, leaving it intact. Roughly chop the carrots. In a blender, mix ketchup, brown sugar, ketchup, curry powder, oregano, water, onion, lime juice, honey and remaining taco seasoning. Mix 9 tablespoons the curry until the sauce thickens.
In a wide saucepan the marinade with a tablespoon of remaining taco seasoning. Bring then to a slow boil. Serve evenly over casserole or pancakes.
We were craving pecans, so I decided to make this quick recipe. I used one pound of fresh pears and two eggs, along with a scoop of vanilla pudding. I already had the recipe prepared, so I just added flour to thin the mixture before moving on to the next item. It was a little too thin, so I doubled the amount of cream cheese, and it was still pretty thin, so I didn't add any more than that. I would have to make a few changes before I tried it again--just to be on the safe side, I suppose.
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