35 years ago, I was walking my dog and saw that someone had left one of those Braun food processors at the curb for garbage pickup. I took it home and discovered that a belt had come loose. I put the belt back on and it has never broken down again.
Still using my Magimix, that my Grandmother bought before I was born. 1971. Still going. Lid switch dies a while ago. They don’t make ‘em like they used to.
I have my Oster from my mother's 1970s kitchen. I would still use it, but a pin bent so I can't get the lid on and off. I have worn out 2 newer food processors since and wish I could get the old one repaired. The motor is so strong!
Had a similar recipe from my aunt for Christmas. Grated carrot and swede; a touch of orange juice and cream with a bead crumb topping. A family favourite
@@lindacooper9320 whatever quantities you like of carrots and swede. Simmer until tender, mash with butter, add salt and pepper. Beautiful paired with roast beef, (or any roast.) I grew up eating this since 1950.
Still using our Braun processor which we received as a wedding gift 38 years ago. Love it! Will try this recipe - I love any recipe that I can remember without the book the next time around.
I have a 40 year old cuisinart! Short on attachments, but the engine is a beast. Still in use. Re the recipe - I realized it is very close to one in the I Hate to Cook Book. That recipe calls for julienned carrots and green onion - otherwise essentially the same. Bakes at 350 for 45 minutes, and the author notes that "the carrots stay crisp, and the dish looks quite polite."
I just posted about my 40 year old Cuisinart, too! There are always lots of attachments available on eBay but I very rarely use anything other than the grater.
I still make the tomato and onion salad from that book and I try to follow the author’s advice not to serve another country's dish to a native of that country. It’s seldom successful.
I remember my mum making mashed carrots and parsnips, it was one of my favourites so I think I might give that a go. Thanks for sharing another tasty recipe.
I do enjoy the natural sweetness of both onions and carrots. The butter I'm sure also enhanced. And the blend of sour cream and cream probably cut the sweetness a bit. Overall, it sounded great and I'll be sure to try it. I also like that you grated without peeling. Another option would be to use an immersion blender to make it more creamy after cooking. . I like the simplicity of this dish. Thank you, Glen. - Marilyn
i have been off work for my family's Solstice Adjacent Holiday and took this opportunity to retrieve my 50 year old pioneer stereo from storage. happily the dusty ol' junk fired right up so i could listen to the vikings beat the pack this afternoon. a bittersweet experience. old stuff(food processors, cookbooks, stereos) can be good stuff.
Funny, I never cook carrots- we eat them raw In salads but never as a hot side. I found a carrot recipe from/for the Oonie pizza oven and it is simple and so delicious. It's just oil and rosemary heat in the oven, add carrots and more rosemary, cooked till golden, add maple syrup and cook 3 min. I did it in my home oven at 400F because I was making pizza in my Oonie. Everyone wanted the recipe.
That quick glimpse at the end of last episode made me question what the heck was going on. Visually I thought it was going to be a *rough* dessert. I’m glad the, instead savory, dish turned out surprisingly well for how relatively simple it is
This looks so good, I'd probably do a bit less cream, cook 5 minutes longer with the lid off and then scatter a few chives or green onion tops, sliced very thinly.😊
This would be pretty easy to turn into a one pot meatless dish too. Couple diced or shredded potatoes in the mix, and then expand the seasonings (For me and mine, I'm thinking garam masala)
My first Processor was a Moulinex. I used it like a bulldozer in the kitchen! Loved it! I even figured out how to use it to mix my large bread dough batch. Used to literally have it rocking and had to hold it down! 😂 It still worked fine, but when I moved, parts were lost on me! I used it to also simplify my Canning Individual Chopping. Sure was a handy tool
Me too. I like raw carrots to be very cold and crisp (refrigerated in a ice water bath) but I want cooked carrots to be quite soft all the way through.
I make a similar recipe from Refika's kitchen. It uses yogurt instead of cream and you cook it in a skillet and IIRC there's a little garlic in there too. It's excellent. I expect this has many of the same excellent qualities. Looking forward to trying it.
Will have to try this recipe. If I see a Braun food processor while trolling thrift stores I grab it. They are the best! And I go through food processors fast.
Glen: I'd "made it my own" by adding ginger. Wife and I have somthing similar to this we call "baked mashed carrots" Same basic cooking technique with sour cream but baked longer to where some of the carrots are like mashed carrots and some of them are still shredded carrots. Interesting texture contrast on the fork. Add some salt, pepper and butter and we're good. Respectfully, W.S.
I think that dish was good because you did very little to alter the carrots, which are good on their own. I have fallen in love with eating raw "baby" or "petite" carrots. I can't imagine doing anything to me to make them better.
This feels like a “I didn’t have eggs” version of the recipe theres so many differences but I’m glad it worked out I’d probably give this a go with a nut roast or seitan braid
Funny,,,, but i have carrots and onion on the stove. An addition to beef and pork casserole with noodles. At 64 that is a comfort food my Gma made 50 yrs ago. I'm definitely going to try this recipe Glen. Thanks.
Always looking for a new or interesting side dish❤. We enjoy our carrots so mushy that it's almost mashed potato consistency😂. Going to give this one a go
When I saw that food processor, I knew what was up. After killing a few ‘high end’ food processors, my sister gave me her ‘Big Oskar’ which her mil gave to her. It’s a BEAST!
We have a family favourite carrot recipe from Harrowsmith - Zesty Carrots. The sauce the carrots are baked in is shredded onion, horseradish, mayo, salt and pepper, topped with bread crumbs and baked. Yummm
That looks so good. Definitely one to be tried. PS I still use my Braun mixer bought in 1975 - no way as well used as your food processor but I am hoping it will see me out.
I will be trying this one - WITHOUT the green pepper - Just doesn't sound good - you go first. Love that you went half and half with the cream, was hoping you would. Only thing I'd add is fresh ground celery seed (1/2 to a teaspoon) as it's something I love with carrots done in this fashion.
When I lived in Korea, I had a friend dating a Russian student, and we would all go out to a Russian/Uzbek restaurant once ot twice a month. They had the best savory carrot dish I have experienced, but no cream in it at all.
Hm... If I put shredded carrots and greek yogurt with some spices and maybe a little bacon bits and baked it off in a tiny corning ware dish if that would work to make it lower calorie. I'll have to try it!
I might have tossed a clove or two of squished garlic in with the onions to fry & finely chopped a green bell pepper just for colour mainly.OR added some bacon bits OR topped it with some cheese OR all of the above
I grated carrots 2 days ago in my new Cuisinart, which made me miss my old cheap food processor. It idid a much better job. I will forever mourn the loss of my Braun coffee maker that lasted nearly 30 years.
I hate cooked carr 8:36 ots, but I love Glen and a Julie, so I'll watch anything they put out and I'll get something good from it, guaranteed. Like that you can mix sour cream and sweet cream. What a concept!
It’s so true that they don’t make things like they used to. I have a brand new cuisinart food processor in the basement because my 36 year old Braun is so much better. I just have to hold the lid down as it’s processing because the locking clips have broken off.
when i saw this i got an idea. maybe you should make a carrot gratin. 1/4 inch thick slices. a little garlic, som union. salt and pepper with a little cheese on top like on a potato gratin.
I'm a huge fan of sour cream. But I've watched you use sour cream in many recipes and am shocked by how thick and cheese-like your sour cream is. Didn't realize that Canada was so different from the US in sour cream type. It looks delicious! Wondering how those recipes would work with the notably thinner sour cream we have here in the US (or at least east coast/mid-atlantic US). BTW, my mother's parents, whom I barely knew, were immigrants who had a dairy store, which in the 1900s did NOT mean ice cream. They had milk (which they delivered), and other fermented dairy products like sour cream and pot cheese. So it's not surprising that in my house growing up we always had sour cream and cottage cheese.
When I heard 40 minutes I got nervous. I do not like to overcook my vegetables. I aim for what I have heard called crisp tender. I imagine crème fraîche might go well in that dish.
yah maybe a little more then 1/3 cup of the cream. Looks like an interesting dish. What if instead of the green pepper you subbed a jalapeño chili and added a little garlic
I’ve recently inherited a stack of old cookbooks and realized that I’m not sure what is meant by green pepper. Modern me thinks of a bell pepper but a jalapeño makes more sense at times. I’m assuming you’ve probably discussed this before, but if not, I’m curious as to what your take is.
I will definitely try this one. I wish I had the recipe last night to serve with my Christmas leftovers. Maybe for New Years. I'm still trying to decide on a veg to go with my lamb and Mostarda. I love my Staubs and I do as you did with many recipes. Why dirty multiple bowls and pots if there's no need to?
I can't lift the cast iron cookware, but my old cornflower corning ware goes from the cook top to the oven like this. I really appreciate having less to clean up.
Do you have a copy of the Edmonds cookbook from New Zealand. This cookbook was first published in 1908 and is still published as of 2024. Over 3000000 copies have been sold.
It's a creamed veg really isn't it. That would work with most vegetables like broccoli or Gai lan or cauliflower with a bit of nutmeg. I like the method and I think they used to cream alot of vegetables back in the day of that cookbook oh and kolhrobi would be excellent that way as well. It is veggies with some fat essentially.
What size is the Staub casserole you cooked the carrots in? I have bigger one that I LOVE but it’s a bit too big for day to day cooking for my husband and I. I’ve looked on the Staub website and only see the larger one! And BTW I recognized your food processor instantly! I have the same one and it’s a true workhorse - it’s seen hard use for 35+ years and just keeps going.
Your sour cream is really thick looking, it almost looks like ricotta cheese. I can't eat sour cream at all but I can definitely make this with regular cream.
I honestly feel some Green or Red Bell Pepper, would have added to this. Along with a tad bit of Garlic. I wonder if anyone would feel like I do. That about 1/2tsp Chicken Better than Bullion, would take it up a notch h or two?
How do you store your old cookbooks? I have one that gets smelly sitting on the shelf, but the others are fine. Really annoying. Closing it up with baking soda helps a little, but it just gets stinky again 😕
@@rabidsamfanyes, but on edge with the pages fanned open. Or wrap in tissue paper and close it up in a box or preferably an airtight container with some charcoal briquettes (not the kind that have starter fluid in them!). Leave closed up In a cool place for several weeks. These 2 remedies are used by libraries for stinky books.
I wounder what would happen if you cooked it for the "full 40" and leave the lid off for the last 5, i bet it would crust nicely.... need to get some cream...
35 years ago, I was walking my dog and saw that someone had left one of those Braun food processors at the curb for garbage pickup. I took it home and discovered that a belt had come loose. I put the belt back on and it has never broken down again.
Score!!
Still using my Magimix, that my Grandmother bought before I was born. 1971. Still going. Lid switch dies a while ago. They don’t make ‘em like they used to.
I have my Oster from my mother's 1970s kitchen. I would still use it, but a pin bent so I can't get the lid on and off. I have worn out 2 newer food processors since and wish I could get the old one repaired. The motor is so strong!
That's a lucky score!
@@KateMondor Not good for business for the machine to last some decades!
I am here for the sequel to yesterday's cliffhanger.😁
Me too
Me three
Had a similar recipe from my aunt for Christmas. Grated carrot and swede; a touch of orange juice and cream with a bead crumb topping. A family favourite
What's the recipe?
@@lindacooper9320 whatever quantities you like of carrots and swede. Simmer until tender, mash with butter, add salt and pepper. Beautiful paired with roast beef, (or any roast.)
I grew up eating this since 1950.
😊 I love how Glen made this recipe with his own adjustments.
It shows that he is a confidant cook.
And his exact measurements, yet it always (maybe 6 or so failures) works out great. I wish I could cook like that.
@@darrellbedford4857 I am better than I used to be, in part because of watching people like Glen, but I am not in his league.
You guys make me look forward to Sunday 👍
Still using our Braun processor which we received as a wedding gift 38 years ago. Love it! Will try this recipe - I love any recipe that I can remember without the book the next time around.
Thank you............ Simple but good. Sounds like a keeper.
Old Braun ANYTHING is worth its weight in gold. They are so well built that they never die.
I have a 40 year old cuisinart! Short on attachments, but the engine is a beast. Still in use.
Re the recipe - I realized it is very close to one in the I Hate to Cook Book. That recipe calls for julienned carrots and green onion - otherwise essentially the same. Bakes at 350 for 45 minutes, and the author notes that "the carrots stay crisp, and the dish looks quite polite."
Thank you. That's such a hilarious cookbook, isn't it?
I just posted about my 40 year old Cuisinart, too! There are always lots of attachments available on eBay but I very rarely use anything other than the grater.
I still make the tomato and onion salad from that book and I try to follow the author’s advice not to serve another country's dish to a native of that country. It’s seldom successful.
@@janetj471 is it Fancy Sliced Tomatoes?
@@virginiaf.5764 Thanks for posting! I'll look.
Thank You. HAPPY NEW YEAR.
I’ve had my Braun for almost as long as you’ve had yours and wouldn’t trade it for any other brand. Love it.
Nutmeg. I'd add a bit of nutmeg.
Cloves would be better!
I remember my mum making mashed carrots and parsnips, it was one of my favourites so I think I might give that a go. Thanks for sharing another tasty recipe.
I really love your channel, looks honest and down to earth, and I enjoy your commentary a lot.
That's how RUclips used to be.
Thank you, Glen!
A simple dish is always the best for comfort food. This one works. I'm sure it will be a family favorite from now on in my home. Thank You.
Thanks!
Love that Braun food processor. We still have ours from 1993, it still works great.
I have the same Braun food processor and I totally agree with you! I've owned other makes, but this is the one I always pull out and use.
I do enjoy the natural sweetness of both onions and carrots. The butter I'm sure also enhanced. And the blend of sour cream and cream probably cut the sweetness a bit. Overall, it sounded great and I'll be sure to try it. I also like that you grated without peeling. Another option would be to use an immersion blender to make it more creamy after cooking. . I like the simplicity of this dish. Thank you, Glen. - Marilyn
i have been off work for my family's Solstice Adjacent Holiday and took this opportunity to retrieve my 50 year old pioneer stereo from storage. happily the dusty ol' junk fired right up so i could listen to the vikings beat the pack this afternoon. a bittersweet experience.
old stuff(food processors, cookbooks, stereos) can be good stuff.
Funny, I never cook carrots- we eat them raw In salads but never as a hot side. I found a carrot recipe from/for the Oonie pizza oven and it is simple and so delicious. It's just oil and rosemary heat in the oven, add carrots and more rosemary, cooked till golden, add maple syrup and cook 3 min. I did it in my home oven at 400F because I was making pizza in my Oonie. Everyone wanted the recipe.
I also have a 38 year old Braun food processor that still is my go to for lots of recipe prep!!!!
This looks like a winner; I am constantly looking for ways to make carrots which are "outside the box." I will be making this dish soon!
I made the tonight and it's delicious!
That quick glimpse at the end of last episode made me question what the heck was going on. Visually I thought it was going to be a *rough* dessert.
I’m glad the, instead savory, dish turned out surprisingly well for how relatively simple it is
This looks so good, I'd probably do a bit less cream, cook 5 minutes longer with the lid off and then scatter a few chives or green onion tops, sliced very thinly.😊
This would be pretty easy to turn into a one pot meatless dish too. Couple diced or shredded potatoes in the mix, and then expand the seasonings (For me and mine, I'm thinking garam masala)
I had one of those Brauns for about 30 years till it met an unfortunate accident. I still miss it.
Ebay is a great resource for vintage (well-made) kitchen appliances.
My first Processor was a Moulinex. I used it like a bulldozer in the kitchen! Loved it! I even figured out how to use it to mix my large bread dough batch. Used to literally have it rocking and had to hold it down! 😂
It still worked fine, but when I moved, parts were lost on me!
I used it to also simplify my Canning Individual Chopping. Sure was a handy tool
I think if I made that to go with a roast dinner I’d put the excess cream into the gravy, I think it would be really tasty.
Sour cream stirred into roast drippings is a fab sauce.can save a dry pheasant, for sure!
I have and use the Braun food processor my sister got as a wedding present in 1984. I had no idea there were so many of us still loving them!
I generally hate cooked carrots, but this looks so good I'll give it a try. Perchance shallots rather than onion...Thanks Glen!
Sounds good and something I’ve never seen before. Off to watch the beef ribs video.
I can't wait to try this. Though I'll go closer to the 40 mins (yep, that's my thing 😉).
Me too. I like raw carrots to be very cold and crisp (refrigerated in a ice water bath) but I want cooked carrots to be quite soft all the way through.
I make a similar recipe from Refika's kitchen. It uses yogurt instead of cream and you cook it in a skillet and IIRC there's a little garlic in there too. It's excellent.
I expect this has many of the same excellent qualities. Looking forward to trying it.
Interesting, thank you!
I have that exact processor, love it
Will have to try this recipe. If I see a Braun food processor while trolling thrift stores I grab it. They are the best! And I go through food processors fast.
They can usually be found on eBay as well.
I think Hatch or other fresh mild green chili would compliment the carrots and sour cream. Can't wait to try this one.
Glen: I'd "made it my own" by adding ginger. Wife and I have somthing similar to this we call "baked mashed carrots" Same basic cooking technique with sour cream but baked longer to where some of the carrots are like mashed carrots and some of them are still shredded carrots. Interesting texture contrast on the fork. Add some salt, pepper and butter and we're good. Respectfully, W.S.
Hey, I have the same food processor. About the same age as well.
A simple side that will go really well with those ribs.
Perhaps add some garlic and/or mustard to the cream for a little extra flavour.
I think that dish was good because you did very little to alter the carrots, which are good on their own. I have fallen in love with eating raw "baby" or "petite" carrots. I can't imagine doing anything to me to make them better.
that food processor is amazing!
LOL, I have that same food processor. I got it in 1987 so 38-ish years old. Still works fine.
Glen have you or do you plan to make a cook book?
I would love a book with the history, technique, and recipes that your videos give.
This feels like a “I didn’t have eggs” version of the recipe theres so many differences but I’m glad it worked out I’d probably give this a go with a nut roast or seitan braid
Funny,,,, but i have carrots and onion on the stove. An addition to beef and pork casserole with noodles. At 64 that is a comfort food my Gma made 50 yrs ago. I'm definitely going to try this recipe Glen. Thanks.
Up to now I have never cooked a savoury carrot dish without adding a pinch of sugar. This will be a first
I suppose it depends how sweet your carrots are. I'd add a pinch of sugar if it needed it.
Glen looks really in Shape these days!
Looks lovely. I make something similar but I add cider (brut) and pepper. No salt, it does not need it I think.
Always looking for a new or interesting side dish❤. We enjoy our carrots so mushy that it's almost mashed potato consistency😂. Going to give this one a go
When I saw that food processor, I knew what was up. After killing a few ‘high end’ food processors, my sister gave me her ‘Big Oskar’ which her mil gave to her. It’s a BEAST!
Agree on that food processor, had the same in Europe for maybe 30 years, but it fell down too many times and regretfully had to replace it.
I meant channelS
Looks delectable! ⚜💖✝
I probably would add some yellow, orange or red bell pepper. Glenn's right; the flavor of green peppers would fight with the carrots 🥕 😋
We have a family favourite carrot recipe from Harrowsmith - Zesty Carrots. The sauce the carrots are baked in is shredded onion, horseradish, mayo, salt and pepper, topped with bread crumbs and baked. Yummm
That looks so good. Definitely one to be tried.
PS I still use my Braun mixer bought in 1975 - no way as well used as your food processor but I am hoping it will see me out.
I will be trying this one - WITHOUT the green pepper - Just doesn't sound good - you go first.
Love that you went half and half with the cream, was hoping you would.
Only thing I'd add is fresh ground celery seed (1/2 to a teaspoon) as it's something I love with carrots done in this fashion.
I think I would try it using cream cheese, touch of curry powder and a pinch of cayenne. This was a good follow up to yesterday's ribs!
I would add the green pepper cot color as well some herbs.
When I lived in Korea, I had a friend dating a Russian student, and we would all go out to a Russian/Uzbek restaurant once ot twice a month. They had the best savory carrot dish I have experienced, but no cream in it at all.
Hm... If I put shredded carrots and greek yogurt with some spices and maybe a little bacon bits and baked it off in a tiny corning ware dish if that would work to make it lower calorie. I'll have to try it!
I might have tossed a clove or two of squished garlic in with the onions to fry & finely chopped a green bell pepper just for colour mainly.OR added some bacon bits OR topped it with some cheese OR all of the above
I grated carrots 2 days ago in my new Cuisinart, which made me miss my old cheap food processor. It idid a much better job.
I will forever mourn the loss of my Braun coffee maker that lasted nearly 30 years.
I think I will try this tonight
I hate cooked carr 8:36 ots, but I love Glen and a Julie, so I'll watch anything they put out and I'll get something good from it, guaranteed. Like that you can mix sour cream and sweet cream. What a concept!
It’s so true that they don’t make things like they used to. I have a brand new cuisinart food processor in the basement because my 36 year old Braun is so much better. I just have to hold the lid down as it’s processing because the locking clips have broken off.
when i saw this i got an idea. maybe you should make a carrot gratin. 1/4 inch thick slices. a little garlic, som union. salt and pepper with a little cheese on top like on a potato gratin.
I'm a huge fan of sour cream. But I've watched you use sour cream in many recipes and am shocked by how thick and cheese-like your sour cream is. Didn't realize that Canada was so different from the US in sour cream type.
It looks delicious! Wondering how those recipes would work with the notably thinner sour cream we have here in the US (or at least east coast/mid-atlantic US).
BTW, my mother's parents, whom I barely knew, were immigrants who had a dairy store, which in the 1900s did NOT mean ice cream. They had milk (which they delivered), and other fermented dairy products like sour cream and pot cheese. So it's not surprising that in my house growing up we always had sour cream and cottage cheese.
When I heard 40 minutes I got nervous. I do not like to overcook my vegetables. I aim for what I have heard called crisp tender. I imagine crème fraîche might go well in that dish.
yah maybe a little more then 1/3 cup of the cream. Looks like an interesting dish. What if instead of the green pepper you subbed a jalapeño chili and added a little garlic
This made me wish I weren’t allergic to carrots. But I think I can find other ways to use the notion of half sweet and half sour cream in a dish!
Come Sunday morning, there isGlen, Julie and Chicken.
I’ve recently inherited a stack of old cookbooks and realized that I’m not sure what is meant by green pepper. Modern me thinks of a bell pepper but a jalapeño makes more sense at times. I’m assuming you’ve probably discussed this before, but if not, I’m curious as to what your take is.
I would assume they mean unripe bell pepper.
Good call on the green peppers. I think sweet or smoked paprika would have been a good substitute though
I will definitely try this one. I wish I had the recipe last night to serve with my Christmas leftovers. Maybe for New Years. I'm still trying to decide on a veg to go with my lamb and Mostarda. I love my Staubs and I do as you did with many recipes. Why dirty multiple bowls and pots if there's no need to?
I can't lift the cast iron cookware, but my old cornflower corning ware goes from the cook top to the oven like this. I really appreciate having less to clean up.
I got a food processor on my wedding day in 1992. I still have it, though we divorced in 2002. 😂
Do you have a copy of the Edmonds cookbook from New Zealand. This cookbook was first published in 1908 and is still published as of 2024. Over 3000000 copies have been sold.
First! Happy Sunday! 👀
It's a creamed veg really isn't it. That would work with most vegetables like broccoli or Gai lan or cauliflower with a bit of nutmeg. I like the method and I think they used to cream alot of vegetables back in the day of that cookbook oh and kolhrobi would be excellent that way as well. It is veggies with some fat essentially.
Maybe add a beaten egg into the cream to help give it more body and make a carrot custard of sorts?
I was wondering if you have ever shown your collection or have plans to?
I think this would be great using sweet potato instead of carrots. Perhaps half each.
Minced green chilli would be good.
I noticed the old food processor completely shredded the carrots and didn't leave a piece like the more modern ones do.
Please
What size is the Staub casserole you cooked the carrots in? I have bigger one that I LOVE but it’s a bit too big for day to day cooking for my husband and I. I’ve looked on the Staub website and only see the larger one! And BTW I recognized your food processor instantly! I have the same one and it’s a true workhorse - it’s seen hard use for 35+ years and just keeps going.
Video starts at 2:40
If you cook the cream long enough it turns creamy almost cheesy, much like creamed onions.
Any time I see baked shredded carrots, I think Tzimmes, but this seems to be seasoned pretty differently.
Your sour cream is really thick looking, it almost looks like ricotta cheese.
I can't eat sour cream at all but I can definitely make this with regular cream.
It’s exceedingly hard to find a ‘real’ sour cream (Just cream and bacteria), but this one brand available where we live is great.
@@GlenAndFriendsCooking which brand (I'm a GTA'er as well).
Gay Lea Gold - They bought out Western Creamery and changed the name to Gay Lea Gold.
@ thanks!
does anyone else think it's weird how sour cream is solidified but sweet cream is liquid?
i'd eat that!
I bet without the "overpour" and a little more time it would be like a semi solid casserole
I wonder how some minced jalapeno would play with that?
I honestly feel some Green or Red Bell Pepper, would have added to this. Along with a tad bit of Garlic.
I wonder if anyone would feel like I do. That about 1/2tsp Chicken Better than Bullion, would take it up a notch h or two?
How do you store your old cookbooks? I have one that gets smelly sitting on the shelf, but the others are fine. Really annoying. Closing it up with baking soda helps a little, but it just gets stinky again 😕
Try leaving in the sun on a sunny day. That sometimes works.
@@rabidsamfanyes, but on edge with the pages fanned open. Or wrap in tissue paper and close it up in a box or preferably an airtight container with some charcoal briquettes (not the kind that have starter fluid in them!). Leave closed up In a cool place for several weeks. These 2 remedies are used by libraries for stinky books.
If I wanted a pop of green in the recipe, instead of diced green pepper, I think I'd toss in some frozen peas when it's fresh out of the oven.
That sounds appealing.Peas and carrots play well together.
Thinking that a touch of green would be good, perhaps some finely chopped green onion tops or chives.😊
My mother cooked a dish like this but she called it creamed carrots.
I wounder what would happen if you cooked it for the "full 40" and leave the lid off for the last 5, i bet it would crust nicely.... need to get some cream...