Put ramekins on a baking sheet. Bake for 25-35 minutes, until puffed and golden. Remove from oven, and let stand for 5 minutes. With a flexible spatula, remove strata to
Yield: 8 servings. 1 pound raw baby carrots (or 4 cups), cut lengthwise 1 small Vidalia onion, sliced very thin 1 (6-ounce) can tomato paste ½ cup light brown sugar
Yield: 8 servings. 1 pound raw baby carrots (or 4 cups), cut lengthwise 1 small Vidalia onion, sliced very thin 1 (6-ounce) can tomato paste ½ cup light brown sugar
At holiday meals and potluck suppers, sweet-and-sour baby carrots are a hit. This recipe packs a punch of flavor with the addition of cinnamon and lemon zest.
1 pound raw baby carrots (or 4 cups), cut lengthwise 1 small Vidalia onion, sliced very thin 1 (6-ounce) can tomato paste ½ cup light brown sugar ¼ cup canola oil ½ cup apple cider vinegar ½ teaspoon ground cinnamon 1 tablespoon Worcestershire, or to taste 1 teaspoon dry mustard 1 teaspoon salt Zest from one lemon (plus more for garnish)
Wash carrots and place in a saucepan. Add 1 cup of water and cook on medium heat until carrots are crisp-tender. Drain and place in a glass mixing bowl. Add the sliced onions and toss.
In a medium saucepan, whisk together the tomato paste with all of the remaining ingredients. Bring to a boil, reduce heat, and simmer for about 5 minutes. Pour hot marinade over the carrot mixture, cover, and refrigerate for 24 hours, stirring occasionally.
Use a slotted spoon to transfer to a serving dish and serve as a cold side salad. Garnish with additional lemon zest if desired.
Each year, Our State celebrates the very best in North Carolina craftsmanship with the Made in NC Awards. Meet the talented artisans who won top honors in 2022 — and watch them at work.
A Forsyth County chef grew up working in his family’s seafood restaurants, but he dreamed of running a steakhouse. Now, his grill has become a neighborhood staple.