Dilled Carrot Bread Recipes

Steps:

• Place carrots in a skillet and pour in just enough water to cover. Bring to a boil over medium heat; simmer until water has evaporated and the carrots are tender. Stir in butter, brown sugar, dill, salt, and pepper.

Steps:

• Place carrots, water and margarine in saucepan. Cover and bring to a boil over high heat. Reduce heat; simmer for 8 minutes or until the carrots are crisp-tender. Uncover and simmer until liquid has evaporated. Stir in dill.

Steps:

• Make 1 ½ Pound Recipe with bread machines that use 3 cups flour, or make 2 Pound Recipe with bread machines that use at least 4 cups flour.Measure carefully, placing all ingredients in bread machine pan in the order recommended by the manufacturer.Select Basic/White cycle. Use Medium or Light crust color. Do not use delay cycles. Remove baked bread from pan, and cool on wire rack.1 slice: 165 calories (25 calories from fat) 3g fat (0g saturated) 0mg cholesterol 230mg sodium 33g carbohydrate (3g dietary fiber) 4g protein.SUCCESS TIPWe found from our testing that for good texture and volume, slightly less yeast is needed in the 2-pound loaf than is needed in the 1 1/2-pound loaf.Try This:For a hint of the Mediterranean in this golden carrot bread, use the same amount of fennel seed instead of the dill weed.From "Betty Crocker's Best Bread Machine Cookbook, The Goodness of Homemade Bread the Easy Way." Text Copyright 1999 General Mills, Inc. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.

Steps:

• Cook carrots in water in a covered skillet until barely tender. Salt and pepper to taste.
• Uncover and add sugar, orange juice and butter. Add dill.
• Cook over high heat until most of the water has evaporated and carrots are lightly glazed. Taste for seasoning.

Steps:

• In a saucepan, cook carrots in a small amount of water until crisp-tender; drain. Add remaining ingredients. Cook over low heat for 1 to 2 minutes or until hot.

Steps:

• Peel carrots and cut into 3/4 inch thick sticks, 1 inch (2.5 cm) shorter than jar. To prepare pickling liquid,.
• combine vinegar, water and salt in a nonreactive Dutch oven.
• Bring to a boil, stirring to dissolve salt. In each hot sterilized jar, place 3 clove garlic, 1 head dill, and 1/2 tsp (2 mL) pepper flakes.
• Pack carrot sticks into jars and place a.
• second head of dill on top.
• Pour boiling pickling liquid over carrots, leaving 1/2 inch (1.25 cm) headspace. Remove air.
• bubbles with a narrow rubber spatula or plastic knife.
• Add additional pickling liquid, if required, to maintain headspace.
• Wipe jar rims thoroughly with a clean damp cloth. Seal.

Steps:

• Peel and split the carrots.
• Place balance of ingredients in a medium pot and bring to a boil.
• Add carrots and cook until still firm but not crisp.
• Drain and serve.

Steps:

• Simmer the carrots in the Dill pickle juice.
• covered until they are just beginning to get tender (15- 20 minutes).
• Cool in the pickle juice overnight in the fridge.
• Drain well, dab dry.
• sprinkle with parsley or dill weed.
• Serve chilled.