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Home Greek Chicken Enchiladas Stuffed

Tangy Baby Carrots Recipe

Ingredients

How to make it

  • Steam carrots and shallot for 10 minutes then set aside.
  • For sauce melt margarine in a small skillet over medium heat.
  • Add remaining ingredients except parsley then cook until thoroughly heated stirring constantly.
  • Transfer sauce to a medium bowl then stir in parsley and carrot mixture.
  • Serve hot or cover and refrigerate to serve chilled.

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The Cook

chefmeow Garland, TX

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