Turn a crunchy veggie into a "devilish delight" with one of Mr. Food's mouth watering recipes. Let's head to the kitchen with the gourmet guru.
How many times have we gone to the market and picked up a bag of carrots as one of our shopping list staples? Maybe one reason we do that is 'cause they're a year-round Best Food Buy.
Or maybe it's the fact that they're so versatile?
Well, raw or cooked, they always fit! Just look! There's everything from baby carrots that are already peeled, right up to the jumbos and everything in between, even convenient, already sliced ones in sticks and chips! And if you bring home bunched carrots with green tops, remove those tops right away and store 'em unwashed in a plastic bag in the fridge.
Here's one of my favorite ways to dress any carrot.
In a skillet, melt 1 stick of butter over medium-high heat, sauté 1 pound of sliced carrots about 5 minutes in it, stirring them around, then stir in 2 tablespoons light brown sugar, 2 teaspoons dry mustard, 1/4 teaspoon hot pepper sauce, and 1/2 teaspoon salt.
Cook them about 5 minutes more, and that's all! And now, the sweetness of the carrots balances the spiciness of the sauce, giving it a tangy kick that makes for a devilishly flavorful go-along with any main dish at all!
If you’d like the recipe, just send a self-addressed, stamped envelope, marked "Devilish Carrots," to me, Mr. Food, right here at the station, or look for it online for taking advantage of the best of the bunch.
Raw or cooked, what a value they are, 'cause they bring us a lot of ways to say, "OOH IT'S SO GOOD!!®"
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