| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats |
|
Curtis aike, Flash3 |
1 |
servings |
INGREDIENTS
| 1/4 |
c |
Unsalted butter |
| 1 |
|
Onion |
| 1/2 |
lb |
Carrots; shredded |
| 1/2 |
c |
Yellow bell peppers |
| 1/2 |
c |
Dried apricots |
| 1 |
|
Tart green apple |
| 1/2 |
c |
Chicken broth |
| 2 |
ts |
Sherry wine vinegar |
|
|
Salt & ground black pepper |
INSTRUCTIONS
Melt butter in large skillet over medium-high heat. Add onion & cook until
browned. Add carrots, bell pepper, apricots & apple. Stir-fry 2 minutes.
Stir in broth. Cook covered until carrots are crispy tender. About 5
minutes. Uncover & cook until liquid evaporates. Season with vinegar, salt
& pepper.
Approximately 4-8 minutes.
Per serving (excluding unknown items): 759 Calories; 51g Fat (58% calories
from fat); 8g Protein; 77g Carbohydrate; 133mg Cholesterol; 872mg Sodium
By Patty <designwest@ameritech.net> on Nov 9, 1998.
Recipe by: FOOD IN A FLASH SHOW #FF2006
Converted by MM_Buster v2.0l.
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“We simply prepare ourselves. God fills us.”