Recipe by LADYEM
"This was my grandmother's recipe. It is easy to make and goes great with any meal."
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onion, thinly sliced
green bell pepper, cut into thin strips
distilled white vinegar
I was unsure at first when reading this recipe, but after making it and trying it, it was very yummy. The carrots tasted like candy. Yummy recipe and will make again. Just to note, my kids wouldn't eat them, but they barely tried them! (Ages 6, 3 & 3)
I didn't care for this too much. It seemed like it would be tasty because I love carrots and almonds but the almond extract was too bold. It may have been because I used imitation almond extract instead of pure. The onions and almond extract is a poor combination. I didn't much taste the oregano in this recipe and if I had left it out, it probably would have tasted the same. I won't be making this again.
A different way to serve carrots!
Very tasty would definatley make again!
Great recipe and so easy. I leave out the almond extract as often as I add it.
For this past Thanksgiving, everything went well with the Almond Carrots (as directed above). However, I would suggest using only one and half teaspoon of almond extract. Yes, the almond flavoring does go a long way. Overall, this is a great, quick and easy recipe for a vegetable dish.
Delicious!! My 3 year old even thought so:)
I made this recipe for my daughters wedding and it was a hit. The greatest part is that you can do it the night before so you're not so frantic on the day of the wedding trying to prepare all the last minute food. I also sprinkled on some toasted slivered almonds as they were served on the plate for a beautiful presentation.
It's a special taste. I'm not crazy about it but my husband loved it. Make sure you cook the carrots JUST RIGHT (not to hard or soft) or it doesn't come out right.
* Percent Daily Values are based on a 2,000 calorie diet.
Serving Size: 1/12 of a recipe
Servings Per Recipe: 12
Amount Per Serving
Calories from Fat: 83
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