Email to Mand      

Recipe Categories: gijane's HOME PAGEAPPETIZERS BABYFOOD BAKING BBQ BEAUTYMAKEUP BEVERAGES BOOZE BREAD BREAKFAST BRITISH CAKESandPIES CANDY CASSEROLES CELEBRITY CHILI2 CHILLI COOKIES COOKINGTIPS COPYCAT CROCKPOT DESSERTS EGGLESS EGGS ETHNIC FISHandSEAFOOD FOODHISTORY FRUIT GAME HISTORICAL HOLIDAYS HOUSEHOLD Humor ITALIAN JAMSandJELLIES KIDS LowCarb4Sean LOWFAT MAFIARECIPES MARINADES MEATS MICROWAVE PASTA PASTRIES PETS PICKLES PIZZA POULTRY RAMEN-NOODLES RICE ROCCODISPIRITO SALADandDRESSING SALSA SANDWICHES SAUCES SideDishes SNACKS SOUPSandSTEWS TAILGATE VEGAN VEGETABLES VEGETARIAN WINGS

Willa's Waikiki Carrots




Source of Recipe


The Renal Gourmet


List of Ingredients




1 cup low-sodium chicken bouillon or water
3/4 lb. carrots, pared and sliced, about 2 cups
2 Tbsp. onion, minced
1 8-oz can of pineapple tidbits, juiced packed
1/4 cup green pepper, chopped
2 tsp. corn starch
1/4 tsp. pepper


Recipe



Add carrots to chicken bouillon and cook for 10 minutes until tender. Add onion, parsley flakes. Drain pineapple, and green pepper into carrots. Cook one minute longer. Combine cornstarch with reserved pineapple liquid. Stir into simmering carrots. Add pepper and cook until sauce thickens. Makes 6 servings.