Everything About World Cuisines

I learned this dish from my mom. What I’ve noticed about this dish is that it can vary from one trinidadian to the next, so i will give you a base recipe to expand upon. This is a recipe for Trinidad stew chicken from “The Multicultural Cuisine Of Trinidad and Tobago and The Caribbean”, a book published by Naparima Girls’ High School in Trinidad. The chicken is marinated in green seasoning, and a few other ingredients. Ingredients: The marinade: 8 tbsp green seasoning 4 cloves of garlic Plentiful black pepper Chicken thighs and drumsticks, 4 of each 6 tbsp brown sugar 40 ml vegetable oil Half an onion, sliced Half a red pimento, finely diced 1 hot pepper, finely diced 6 mugs of chicken stock Method: Crush the garlic and black pepper together in a pestle and mortar. Add the green seasoning and pound to combine the flavours. Place into a small bowl and add the chicken. Mix thoroughly and leave for a couple of hours. When you’re ready to start, heat 20ml of the oil in a small pan and fry the onion, hot pepper and pimento for 4 to 5 minutes to get a lightly browned colour. Meanwhile, heat the rest of the oil in a large skillet and add the brown sugar, allow it to melt. Place the chicken (with plenty of the marinade included) in skin side down and leave to colour until golden brown. Turn the chicken over and allow the same on the other side. Now put the fried onion, hot pepper and pimento into the skillet with the chicken and add the stock. Leave to stew covered until the …

Busy, busy, busy. We are constantly busy and fast. But we can find time to prepare a decent meal and not have to rely on food r? Ask for all our livelihoods. Preparation? No house, prepared meals is especially important if you have not? Years. Our not? You need to know what it is to eat a meal of your own kitchen. And I am a strong advocate of arms ca? Two meals for families, as you know, if you follow my art? Ass. To help in the preparation? N f food? Easy and economically? Monkey here? there are a couple of good recipes. Chicken soup is a light vegetable soup that is made in the crockpot. Throw everything in the pot? The electrical ma? Morning and return home with a good hot soup. For dessert this block of microwave r? Ask crunchy. These two recipes are diabetic? Ticos friendly. LITE CHICKEN Vegetable Soup 1 can (28 ounces) diced tomatoes, undrained 2 cups reduced sodium chicken and low fat or vegetable broth 2 cups cubed or shredded cooked chicken 1 cup ma? Z frozen all n-Core 2 stalks celery, chopped 1 can (6 ounces) tomato paste lentils 1 / 4 cup dried, washed 1 tablespoon Splenda 1 tablespoon Worcestershire sauce 2 teaspoons dried parsley flakes 1 teaspoon dried marjoram in a cocci pot? n slow, combine all ingredients. Cover and simmer for 6 to 8 hours or until vegetables est? N tender. 1 cup = approximately 140 heat? As, 17 g carbohydrate, 15 g of protected? Na MICROWAVE apple crisp 6 cups sliced peeled tart apples 2 tablespoons Splenda 3 / 4 teaspoon ground cinnamon, divided 1 / 4 water cup flour 1 / 2 cup of Use-1 / 8 teaspoon salt 2 tablespoons + 2 teaspoons az? car SPLENDA brown mixture of 3 tablespoons unsalted butter In a taz? n, mix apples with Splenda and 1 / 4 teaspoon cinnamon. Place apples in an ungreased 8-inch square baking dish microwave-safe. Roc? And with water. In another taz? N, combine the flour, salt, az? Car brown mixture and remaining cinnamon. Cut in butter until crumbly. Sprinkle over apples. Microwave, uncovered, over high heat for 10-12 minutes or until apples est? N tender. Yield = 5 servings in the following per serving? No: 257 heat? As, 49 g carbohydrate, 2 g of protected? Na Enjoy!

With your smartphone! Psycho Rock & Roll theme and great food prepared by chefs, the Hard Rock Caf? is a fant? stico to eat. In a? 70’s, Eric Clapton – the original guitar god, founder of Cream and Derek & the Dominoes, the immortal author of “Layla” – liked to eat in this peculiar American restaurant in London, England, called the Hard Rock Caf?. The dinner was this funky old building that sun? To be a Rolls Royce dealership. It was directed by a couple of guys j? Venes Americans who liked to keep it loose. Hard Rock Caf? it was a cl? instant psycho? neo. You can? To be at the Hard Rock. It was good food and good times. As? Clapton arrived? to be friends with the d? or U.S. and asked them? save him from a table peri? indicates – place? lat plate? n or something like that?. And the young proprietors said, “Do Why? Not put your guitar?” All ten? An a smile, and handed? a guitar, and the blow? on the wall. No one thought much more? S about it. Until a week m? S later, when he came? another guitar (a Gibson Les Paul, by the way). Con? L hab? To a note from Pete Townshend of The Who to dec? To “La m? To be as good as his love Pete ..” J owners? Venes put on the wall. Next? S that, the guitars never stopped coming. The restaurant franchise continues this pr? PRACTICE d today? A Hard Rock Cafes in m? S thirty countries, of all the world. Each Hard Rock Caf? is filled with collectibles Rock & Roll. Many famous musical artists continue to donate art? Ass to restaurants. Hard Rock Cafe offers art? Ass for fun? No men? Blackened Chicken and Pasta Penne, Hickory smoked chicken and spinach dip, pork famous Sandwich, Chicken Love Me Honey Mustard Sauce, Rock Your World Quesadillas Chicken and Purple Haze FOOD? n mixed. >>> As? if you want to prepare a delicious meal to impress friends, family or even a hot date – maybe someone you met on a dating site rom? NTIC – here? m is food? s popular Hard Rock Caf? of all – BAKED POTATO SOUP FOLLOWED BY chicken quesadillas and frozen desserts ORANGE. . . – Hard Rock Cafe Baked Potato Soup – 8 slices bacon 1 cup diced yellow onion 2 / 3 cup flour 6 cups stock 4 cups diced Hotchicken – peeled 2 cups baked potatoes 01.04 cup heavy cream chopped parsley 1 1 / 2 teaspoon granulated garlic 1 1 / 2 teaspoon dried basil 1 1 / 2 teaspoon salt 1 1 / 2 teaspoon red pepper sauce 1 1 / 2 teaspoon coarse black pepper 1 cup shredded cheddar cheese 1 / 4 cup diced green onions – s? the extra white part chopped bacon – cheese and minced parsley Fr? to the bacon until it is? n crispy. Cut the bacon and reserve fat. Cook onions in remaining fat over medium-high heat until it is? transparent, about 3 minutes. Add flour, stirring to prevent lumps. Cook 3-5 minutes until mixture begins to work in gold. Add chicken broth slowly, whisking to prevent lumps, until thickened. Reduce heat to simmer and add potatoes, cream, bacon, parsley, garlic salt, basil, pepper and black pepper. Simmer 10 minutes, DO NOT let it boil. Add grated cheese and green onions. Heat until cheese melts well. Garnish each porci? N desired with chopped bacon, shredded cheese and chopped parsley. – Rock Your World Chicken Quesadillas – 4 flour tortillas 1 chicken breast, grilled bacon barbecue sauce pineapple into small pieces of colby-jack cheese cooking spray Take flour tortilla and sprinkle half with cheese and 1 / 4 cooked chicken. Add bacon bits and a little pineapple to (without juice), if desired. Pour a little barbecue sauce on top. Do not be too generous with the sauce or quesadilla filtered. Roc? And the sart? N with cooking spray. Fold tortilla in half and place in pan. S? It takes a few minutes to brown on one side and then flip to brown the other side. When finished, cut into wedges and serve with barbecue sauce-added if you want to get wet. – Hard Rock Caf? frozen orange – 2 cups orange sherbet 1 cup of fresh juice? n squeezed orange juice 1 / 4 cup milk 1 sprig fresh mint (garnish) In a blender, place the sorbet, juice and milk, mix for 15 seconds I? it until the sorbet est? smooth. You may have to stop the blender and stir the mixture a bit to help blend. Pour into a tall glass, chilled and place a sprig of fresh mint on top. Serve immediately, either to drink or dessert. Or try. . . – Hard Rock Cafe BBQ Beans – 2 15-ounce cans pinto beans (with l? Liquid) 2 tablespoons water 2 teaspoons cornstarch az? Car in tomato sauce 1 / 2 cup 1 / 3 cup white vinegar 1 / 4 cup brown 2 tablespoons chopped onion 1 teaspoon prepared mustard 1 / 2 teaspoon chili powder 1 / 4 teaspoon salt 1 / 4 teaspoon coarsely ground black pepper

Feeling nostalgia or simply want to enjoy an old fashion food? The following are recipes to help you create an entire meal, like Grandma used to make. All these recipes are from my collection of vintage recipes. Start with a chicken casserole, baked sweet potatoes add walnut, orange, lettuce and tomato salad with French Dressing Jar Mason, and enjoy an old favorite of Southern Indiana, Applesauce Cake, for dessert. This recipe for chicken casserole is a magazine called THE 1975 sewing. The sewing was a small magazine that was coined full of recipes, knitting and crochet instructions. More of a rural housewife waited anxiously for the postman to leave their local monthly issue in your mailbox. CHICKEN cups chopped cooked chicken CASSEROLE2 2 cups chopped celery 1 / 2 cup almonds 1 / 2 teaspoon salt 2 tablespoons minced onion 2 tablespoons lemon juice 1 cup mayonnaise 1 / 2 teaspoon MSG, optional 1 / 2 cup grated cheese 1 cup crushed potato casserole chipsIn greased 2-quart, combine the ingredients, topping with cheese mixture and chips. Bake at 450 degrees for 12 minutes or until bubbly. ORANGE PECAN SWEET POTATOES A recipe for people ARGO cornstarch. 3 lbs. potatoes, peeled 1 / 2 cup chopped toasted pecans 1 cup brown sugar 2 tablespoons Argo corn starch 1 cup orange juice 2 tablespoons butter 1 teaspoon vanilla 3 extractSpray quarter (13 x 9-in) baking dish with cooking spray. Add sweet potatoes and nuts dish. Combine brown sugar and cornstarch in small saucepan. Gradually add orange juice, whisking to blend. Cook over high heat, stirring constantly, until mixture boils. Reduce heat and simmer 2-3 minutes. Remove from heat, add butter and vanilla. Pour over sweet potatoes. Bake in a preheated oven at 350 degrees for 45 minutes or until edges are browned and bubbly. Iceberg lettuce and tomato salad with French dressing MASON JAR 1 head of lettuce in bite-size pieces 2 tomatoes, quartered MASON JAR French dressing 1 can tomato soup 1 / 2 cup vinegar 1 / 2 cup oil 1 / 4 cup sugar 1 teaspoon salt 1 / 2 teaspoon paprika 1 / 2 teaspoon pepper 1 / 2 tsp prepared mustard 1 small onion, finely chopped 1 / 2 teaspoon celery seedBeat all ingredients and store in a covered jar in the refrigerator. Yesterday 3 / 4 liter. Applesauce CAKE This is another good old family recipe of southern Indiana. 1 1 / 2 cup sugar 1 / 4 cup shortening or oil 1 egg 1 1 / 2 cups unsweetened applesauce 1 teaspoon cinnamon cloves 1 / 2 teaspoon Two cups flour 1 / 4 teaspoon salt 2 teaspoons soda 1 teaspoon vanilla 1 cup raisins 1 / 2 cup walnuts, optionalIn a large bowl, mix all ingredients except raisins and nuts. Mix with electric mixer until well blended. Add raisins and nuts. Place in a baking pan 9 x 13-inch and cook in an oven at 375 degrees about 45 minutes or until done. Enjoy!

Busy, busy, busy. We are constantly busy and fast. But we can find time to prepare decent meals and not have to rely on fast food for all our livelihoods. Preparing home-cooked meals is especially important if you have kids. Our children need to know what it is to eat a meal of your own kitchen. And I am a big proponent of sit-down meals for families, as you know if you follow my articles. To help with meal preparation easier and cheaper than here are a couple of good recipes. Chicken soup is a lite vegetable soup that is made in the crockpot. Throw everything in the crockpot in the morning and return home with a hot soup. For dessert this quick microwave apple crisp. These two recipes are diabetic friendly. LITE CHICKEN Vegetable Soup 1 can (28 ounces) diced tomatoes, undrained 2 cups reduced sodium chicken and reduced-fat or vegetable stock cubes or 2 cups cooked chicken strips 1 cup frozen corn throughout the nucleus of the ribs 2 stalks celery, chopped 1 can (6-oz) tomato paste 1 / 4 cup dried lentils, rinsed 1 tablespoon Splenda 1 tablespoon Worcestershire sauce 2 teaspoons dried parsley flakes 1 teaspoon marjoram dried in a slow cooker, combine all ingredients. Cover and cook on low for 6-8 hours or until vegetables are tender. 1 cup = approximately 140 calories, 17 g carbohydrate, 15 g protein MICROWAVE APPLE CRISP 6 cups sliced peeled tart apples 2 tablespoons Splenda 3 / 4 teaspoon ground cinnamon, divided 1 / 4 cup water 1 / 2 cup all-purpose flour, 1 / 8 teaspoon salt 2 tablespoons + 2 teaspoons Splenda Brown sugar blend 3 tablespoons unsalted butter In a bowl, mix apples with Splenda and 1 / 4 teaspoon cinnamon. Place the apples in a greased 8 inch square pan for microwave baking. Sprinkle with water. In another bowl, combine the flour, salt, brown sugar mixture and remaining cinnamon. Cut in butter until crumbly. Sprinkle over apples. Microwave, uncovered, on high for 10-12 minutes or until apples are tender. Yield = 5 servings in the following per serving: 257 calories, 49 g carbohydrates, 2 g protein Enjoy!

For another quick and easy meal to add to your recipe files, try this cheap food chicken and a salad Rollatini Bowtie pasta with the ingredients. Fast, easy, cheap and quite tasty. A great combination! CHICKEN ROLLATINI 8 thin slices of chicken breast cutlets1 cup garlic and herb cheese blend4 jar roasted red peppers, cut in the kitchen stripsnonstick spray3 / 4 cup bread crumbs (I prefer 1 / 2 cup whole wheat bread crumbs mixed with 1 / 4 cup panko (Japanese) bread crumbs Preheat oven to 400 degrees. Spread 2 tablespoons cheese mixture on each chicken fillet. Top cheese mixture with sliced red pepper. Starting at the short end, chicken strip and secure with wooden toothpicks. Rub the chicken with cooking spray and roll in bread crumbs. Place chicken rolls, seam side down, on paper-lined baking sheet. Bake 20 minutes or until chicken juices run clear. NOTE: These chicken roll-ups can be frozen after being breaded. To freeze, wrap each roll separately very well in plastic wrap, placed in a zippered freezer bag. Remove from freezer and let thaw in refrigerator overnight before proceeding with the cooking instructions. Bowtie pasta salad with ingredients SALAD 8 – oz package bow tie pasta1 tablespoons cup of your favorite Italian Salad Supreme Dressing2 Seasoning1 florets1 cup broccoli / 2 cup sliced fine carrots1 / 2 cup diced bell cup cherry tomatoes pepper1 halves1 / 2 cup red onion3 / 4 cup salad Toppins, divided Cook pasta according to package directions. Rinse with cold water and drain. Place pasta in a large bowl. Add the salad dressing, salad dressing supreme, broccoli, carrots, peppers, tomato and red onion and 1 / 2 cup pasta salad Toppins. Stir gently, cover and refrigerate until ready to serve . Before serving, toss lightly and add the remaining 1 / 4 cup of salad ingredients. Enjoy!

Try this Alabama Chicken Cacciatore food and earn more than your family to this dish healthy tasty. This recipe is a menu option quickly, easily and economically. Add Western Broccoli Salad add something to the food crisis. Finish this tasty meal with a Banana Split Cake even diabetics can enjoy! ALABAMA CHICKEN CACCIATORE1 butter2 tablespoons unsalted skinless chicken breast, boneless halves1 / 2 cup onion1 / 2 cup garlic clove celery1, minced1 large can Italian style diced tomatoes1 cup fresh, sliced mushrooms1 / 4 cup pepper Green pepper1 / 2 cup chopped parsley1 basil1 teaspoon teaspoon oregano1 / 4 teaspoon salt1 / 4 teaspoon black pepper red peppersprinkle riceIn flakes5 brown portions prepared hot large skillet, melt the butter. Add to skillet and cook chicken until no longer pink in the center. Remove chicken from pan and cut into small pieces. Set aside. Add onion, celery, peppers, mushrooms and garlic to skillet. Saute vegetables until tender crisp. Return chicken to skillet and add tomatoes and remaining ingredients. Cover and simmer 20 minutes. Serve over rice. WESTERN SALAD4 cups fresh broccoli broccoli tomato florets1 med, chopped1 can (16 oz) red kidney beans, rinsed and cup drained3 / 4 chopped red low-fat cheddar cheese cup onion1 cheese3 / 4 cup ranch salad broccoli until dressingSteam tender crisp. Drain well. In a bowl, mix broccoli, tomatoes, beans, onions and cheese. Drizzle the dressing over the top and pull back to the layer. Cover and keep refrigerated until ready to serve. Note: Beans should be an important part of a diabetic diet. BANANA SPLIT CAKECrust: 2 cups graham cracker crumbs1 stick unsalted butter, meltedFilling: 3 small packages sugar-free vanilla pudding mix3 milkTopping cans evaporated fat: 2 medium bananas, sliced1 large can crushed pineapple in its own box sugar-free whipped juice1 toppingH3 tablespoons chopped walnuts or pecans3 tablespoons sugar-free chocolate syrup (I recommend Russel Stover brand) Mix pudding and milk until thick. Chill in the refrigerator while the crust. To make crust, mix together cookies and butter and press onto the bottom of a greased 9 x 13 inches. Remove filling from refrigerator and spread on top of the crust. Add ingredients one by one through in the order listed. Refrigerate until serving time. Enjoy!

For a delicious menu that is suitable for the whole family, including diabetics, look no further. This menu offers grilled chicken herb. This chicken can be marinated overnight or all day, so it is fast in the last minute. Add hot potato salad you need to bake for one hour. Once the potato salad is in the oven you are free to concentrate on cooking the chicken. Add sesame quick to prepare green beans for a full meal. HERBS Chicken 1 / 3 cup lemon juice 1 / 4 cup olive oil 1 / 4 cup chopped fresh parsley 3 cloves garlic, minced 1 tablespoon lemon zest 1 teaspoon chopped fresh thyme 1 / 4 teaspoon pepper 1 / 2 teaspoon salt 1 3 – pounds chicken, cut into pieces with a fork, prick the skin of each piece of chicken. In a large plastic bag, combine lemon juice, oil, parsley, onion, garlic, lemon zest, thyme, salt and pepper, add the chicken. Seal bag and turn to ensure that all chicken pieces are coated. Refrigerate for 6-8 hours or overnight, turning occasionally. Drain and discard marinade. Grill chicken, covered, over medium heat for 35-40 minutes or until juices run clear. Turn every 15 minutes while the grill. Hot Potato Salad 8 potatoes, cubed and cooked 1 pound pasturized cheese spread 1 / 2 cup chopped onion 1 cup mayonnaise 1 / 2 pound of bacon in a large bowl, mix potatoes, cheese, onion and mayonnaise . Pour into a mold that has been sprayed with cooking spray. Bake at 325 degrees for 1 hour. Remove from oven and crumble bacon over potatoes before serving. Sesame green beans 1 lb fresh green beans, trimmed 1 tablespoon sesame seeds 2 cloves garlic, minced 2 tablespoons canola oil Salt to taste Place the beans in a pot and cover with water. Bring to boil and cook beans, uncovered, until tender – 8 to 10 minutes. Meanwhile, in a skillet, saute the sesame seeds in garlic and oil. Drain the beans and stir the mixture into the mold. Season with salt to taste. For dessert, make it easy for you and serve your favorite ice cream with a selection of ingredients. Remember to use sugar free for diabetics. Enjoy!

This menu provides a quick and easy recipe for chicken cacciatore, spinach salad and warm sugar white cake with several coverage options, to finish the meal. Fast, easy and healthy. Try this meal. You’ll be glad you did. EASY Chicken Cacciatore 2 tablespoons olive oil 2 pounds skinless chicken thighs and / or 1 cup thinly sliced onion Thin strips 1 cup green pepper strips 1 / 2 cup chopped celery 2 tablespoons tomato basil garlic mixture (for example, Mrs. Dash) 1 – can 14 1 / 2 ounces diced tomatoes, undrained 1 / 2 cup red wine for cooking Cooked whole wheat spaghetti-thin 4-6 servings. Heat oil in large skillet. Add chicken and cook over medium heat on both sides until lightly browned. This should take about 5 minutes per side. Remove from pan and reserve. Add onion, bell pepper, celery and spices to the pan. Cook over medium heat 3-4 minutes until vegetables are tender, stirring occasionally. Stir in tomatoes and red wine. Return chicken to skillet with the vegetables and cook over medium heat 6-8 minutes or until chicken is no longer pink in the center. Serve over cooked spaghetti. HOT Spinach Salad 1 bag (approx. 7 oz) baby spinach leaves 1 / 2 cup salad croutons (preferred non-fat) 1 / 4 cup white vinegar 1 / 4 cup water 1 / 4 cup Dijon mustard 3 tablespoons Splenda Granular 5 slices of bacon 1 / 4 cup chopped red onion 2 cloves garlic, peeled and chopped Wash spinach leaves well, remove stems and drain in a colander. Place in a salad in a bowl and add croutons. In a small bowl, mix together water, vinegar, mustard and SPLENDA. Set aside. A medium-high heat, the bacon in a frying pan until crisp. Drain well on absorbent paper. In the same pan, put the onion and garlic and cook 1-2 minutes. Add the vinegar mixture, bacon in the pan and simmer another 1-2 minutes. Pour over spinach and croutons and mix well. Serve immediately while still warm. This is a good salad diabetic and carbohydrates and proteins are basically the same and a cup of 1 3 / 4 portion has only one gram of sugar. RAPID WHITE CAKE 1 2 / 3 cups sifted cake flour 2 teaspoons baking powder 1 / 8 teaspoon salt 1 cup Equal Sugar-Lite 1 / 2 cup solid vegetable shortening 2 egg whites 3 / 4 cup 2% milk 1 teaspoon vanilla Preheat oven to 350 degrees In a medium bowl, combine the flour, baking powder, salt and equality. Mix well. Add shortening and egg whites. Using an electric mixer at low speed and add to flour mixture. Add milk and vanilla and beat on medium speed for 3 minutes or until soft. Spray a baking dish 9 x 13-inch nonstick cooking spray. Pour batter into pan and bake at 350 degrees for 30-35 minutes until toothpick inserted in center comes out clean. Topping suggestions: Cut into squares and top each square with a dollop of unsweetened whipped cream and fresh fruit of your choice. Mix a small packet of your favorite mix of flavored gelatin according to the conditions of the package. As cake begins to cool, poke holes in cake with large fork. Pour half of gelatin mixture over cake. Refrigerate. Refrigerate remaining gelatin until they are established. Using a blender, mix gelatin in a small container of whipped cream without sugar. Spread over cake. Keep in refrigerator until ready to serve. Enjoy!

For a family meal out of the box to the recipe of your grandmother, your family a meal with carrots chicken continental, saucy, and a mixed green salad with your own homemade tomato soup French dressing. Continental Chicken is a chicken and rice dish so you have your meat and beans on a plate. Add the carrots as your vegetable and spicy stir the mixture of green salad with homemade dressing and you have a good meal, the old way of feeding your family. This menu is perfect for a family dinner at the table. If you follow this blog, you know I am a supporter of sitting down to dinner with the family. I think it’s a lost art in today’s generation and we as a society eventually pays. If you are a large family with five or six children or a single parent with one child, it is so important to take the time to sit together at dinner and discuss the day’s events. It’s amazing how much you can learn about the life of his son. This is also the perfect opportunity for you to convey their ideas and morals to your child. So we took the time. It is important! CONTINENTAL CHICKEN 3 to 4 pounds frying chicken cut-UP1 / 3 cup seasoned flour (season with poultry seasonings to taste) 1 / 4 cup butter1 can (10 1 / 2 oz) condensed cream soup2 chicken 1 / 2 tablespoon grated pepper1 onion1 saltdash teaspoon chopped parsley1 / 2 teaspoon celery flakes1 / 8 teaspoon thyme1 1 / 3 cups water1 1 / 2 cups Minute RicePreheat oven to 350 degrees. Roll chicken pieces in flour and brown in butter. Remove chicken from pan. And juices in the pan, stir in soup, onion, salt, pepper, parsley, celery and thyme. Stir while bringing to the boil. Spread Minute Rice in a 1 1/2-quart shallow casserole. Reserve 1 / 3 cup soup mixture and pour the rest over rice. Stir to moisten all the rice. Top rice with chicken pieces and pour reserved soup over chicken. Bake, covered, for 30-40 minutes until chicken is done. Saucy CARROTS 5 tablespoons carrots1 butter1 / 4 cup of coffee honey1 juiceScrape sugar1 tablespoons teaspoon lemon and carrot slice. Cook carrots in a little water until crisp tender. Drain. Melt butter and add sugar. Stir until sugar is dissolved. Add remaining ingredients. Mix well. Add carrots and simmer 20 minutes, stirring occasionally. TOMATO SOUP 1 cup French dressing tomato soup1 / 2 cup sugar3 / 4 cup teaspoon vinegar1 salt1 / 2 teaspoon pepper1 / 2 teaspoon teaspoon prepared mustard1 paprika2 tablespoons Worcestershire sauceMix ingredients in a bowl and slowly add 1 1 / 1 cup oil. Place in a bowl with six cloves of garlic. Maintained for weeks in the refrigerator. Enjoy!