| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables |
Mexican |
Mexican, Vegetable, Side dish |
4 |
Servings |
INGREDIENTS
| 1 |
lb |
Carrots |
| 1/4 |
c |
Butter |
| 1/4 |
ts |
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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