Currently listing 800 recipes in 26 categories!
Latest Recipes2 cup Baby Carrots
1 (20 oz) can Pineapple Chucks, undrained
4 tsp Cornstarch
1/2 tsp Ground Cinnamon
1/2 cup Brown Sugar, packed
1 Tbsp Butter
1. Cook Carrots in water until tender and then drain.
2. Drain pineapple, reserve juice. Set aside pineapple.
3. In a sauce pan, combine cornstarch and cinnamon. Add brown sugar, butter, and reserved juice.
4. Bring to a boil, cook and stir for 2 minutes or until thick.
5. Stir in carrots and pineapple, heat through.
6. Enjoy!
This recipe currently has 0 comments. Add your own comment in the right hand menu.
Add New Recipe Contact us about this Recipe Tell a Friend about this Recipe Printer Friendly Version
Comment on this Recipe:
For spam prevention, enter code:
Code:
Other Recipes in this Category:
Scalloped Potatoes & Ham Sweet Potato Souffle Easy Cheesy Hash Brown Potatoes Cream Corn Casserole Warm Corn Dip