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Jacksonville Carrots

Reviewed: Nov. 3, 2007
Whoever wrote this recipe obviously has a lot of time on their hands. There is no way that this only takes 20 minutes for total time. Also, the skins are almost impossible to get off of the hazelnuts. I ended up leaving most of them on. I couldn't even get them off with a clean scouring pad. In the end, the carrots didn't even taste that good. They had too much butter and they just tasted like plain carrots that were greasy with some hazelnuts thrown in. I will not waste my time making these again.
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