| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Jewish | 1 | Servings | ||
INGREDIENTS
| 1 | lb | Sliced carrots |
| Paprika | ||
| Salt, optional | ||
| Garlic powder | ||
| Soup powder | ||
| 2 | T | Vinegar |
| 1 | T | Cumin |
INSTRUCTIONS
Cook carrots partially covered with water; add some oil, paprika, garlic powder, and soup powder to taste. Cook until nearly done. Add the vinegar and cumin. Cook until carrots are done. Let most of the water evaporate. Should be fairly dry. Posted to JEWISH-FOOD digest by Linda Shapiro <lss@coconet.com> on Nov 01, 1998, converted by MM_Buster v2.0l.
A Message from our Provider:
“You’ve never cried alone. Jesus is always there”
Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 241
Calories From Fat: 27
Total Fat: 3.2g
Cholesterol: <1mg
Sodium: 2490.3mg
Potassium: 1651mg
Carbohydrates: 50g
Fiber: 13.8g
Sugar: 23g
Protein: 7g