| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables | Mexican | Mexican, Side dish, Vegetable | 4 | Servings |
INGREDIENTS
| 1 | lb | Carrots |
| 1/4 | c | Butter |
| 1/4 | t | Dried dill weed, crushed |
| ds | Salt – to taste | |
| ds | Pepper – to taste | |
| 1/4 | c | Tequila |
INSTRUCTIONS
Cut carrots in 1/4 inch diagonal slices. Melt butter over low heat. Add carrots. Increase the heat to medium and cook carrots for 10 minutes or until carrots are tender stirring occasionally. Add spices to taste, increase heat to high. Pour tequila over carrots, then ignite using a long match. When flames have died down, stir and serve immediately. Mexican Foods - From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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Nutrition (calculated from recipe ingredients)
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Calories: 180
Calories From Fat: 103
Total Fat: 11.8g
Cholesterol: 30.5mg
Sodium: 80.1mg
Potassium: 368.5mg
Carbohydrates: 10.9g
Fiber: 3.2g
Sugar: 5.4g
Protein: 1.2g