Carrots Polynesian Recipes

Steps:

• Bring water and salt to a boil; add carrots; cover and cook 10 minutes until crisp tender.
• Stir in pineapple; cook 5 minutes.
• Add cornstarch. Cook and stir until thickened and clear.

Steps:

• Drain pineapple, reserving juice; set pineapple aside.
• Combine the reserved juice, honey, oregano, and onion powder in a medium saucepan; bring to a boil.
• Add carrot pieces; cover, reduce heat, and simmer 10 minutes.
• Stir in pineapple, and cook an additional 5 minutes or until carrot is tender.
• Combine cornstarch and water, and stir well; add to carrot mixture.
• Bring to a boil, and cook 1 minute or until thickened, stirring constantly.
• Spoon into a bowl, and sprinkle with cashews.

Steps:

• Grease a 9 inch tube pan or 13 x 9 baking dish.
• Stir together first 5 ingredients in medium bowl.
• In large bowl beat eggs, sugar, mayonaise and pineapple until well blended.
• Gradually beat in the flour mixture to the egg mixture.
• Stir in carrots and walnuts if using and mix well.
• Pour into your pan and bake in 350 F oven 60 minutes for tube pan or 50 minutes for baking dish or until done.
• Cool, remove from pan and frost with cream cheese icing.

Steps:

• In a large saucepan, combine the first six ingredients. Bring to a boil. Reduce heat; cover and simmer for 6-8 minutes; add snap peas and water chestnuts. Simmer 2-3 minutes longer or until vegetables are crisp-tender., Combine cornstarch and pineapple juice until smooth; gradually add to pan. Bring to a boil; cook and stir for 1-2 minutes or until thickened.

Steps:

• In a bowl, combine the ketchup, soy sauce, sugar, vinegar, and cornstarch.
• Heat 2 teaspoons oil in a large nonstick skillet over med-high heat.
• Add in chicken; cook, stirring occasionally, until cooked through, 5-6 minutes; remove chicken from skillet and reserve.
• Add remaining 1 teaspoon oil, ginger, and carrots to the skillet; cook, stirring occasionally, until the carrots begin to soften, about 2 minutes.
• Stir in the snow peas, almonds, water chestnuts, pineapple, and reserved chicken.
• Cook, stirring often, 3-4 minutes; add the ketchup mixture; bring to a boil and cook, stirring constantly, until thickened, about 1 minute.
• Serve over brown rice or rice noodles.

Steps:

• Preheat oven to 350°F.
• Grease a 13-by-9-inch baking pan and set aside.
• In a large mixing bowl, using a wooden spoon (do not use a mixer), combine oil and sugar until blended.
• Add eggs, one at a time, mixing well after each addition, and vanilla. Gradually add dry ingredients, stirring until well blended.
• Add shredded carrots, chopped nuts, pineapple and coconut and mix just until combined.
• Bake for 50 minutes or until top of cake springs back when lightly touched.
• After cake has cooled, top with cream cheese frosting or serve plain.
• Cream Cheese Frosting:.
• Cream together the cream cheese and butter.
• Add confectioners' sugar, milk, vanilla and most of the toasted coconut. Let cake cool completely and spread frosting on top. Decorate top with toasted coconut, if desired. Variation: Substituting 1 teaspoon of lemon zest for the vanilla and 1/2 teaspoon of fresh lemon juice for the milk will produce a nice lemony frosting.