Ed Pawlowski wrote:

> On 12/21/2019 5:22 PM, Terry Coombs wrote:
> > On 12/21/2019 2:19 PM, GM wrote:
> >> Terry CoombsÂ* wrote:
> >>
> >>> On 12/21/2019 11:10 AM, Gary wrote:
> >>>> Terry Coombs wrote:
> >>>>> Â*Â* ÂÂ* On tonight's menu was hamburger steaks in mushroom gravy
> >>>>> served with
> >>>>> shredded frozen (well , I did cook them ...) hash browns and some
> >>>>> glazed
> >>>>> carrots . The only thing left is some gravy , I always make enough for
> >>>>> leftovers because my wife likes it on scrambled eggs . I'll share the
> >>>>> recipes if anyone wants them ...
> >>>> I'd like to hear it.Â*
> >>> Â* Â* OK , I posted the hamburger steak recipe already , so here's the
> >>> glazed carrots - I assume you already know how to cook hash browns . I
> >>> put about a tablespoon and a half of butter with about a quarter cup of
> >>> light brown sugar and heat and stir over medium heat until the mixture
> >>> caramelizes then add 1 can of drained sliced carrots . I season with a
> >>> dash each of nutmeg and allspice plus about a quarter teaspoon of ground
> >>> cloves . Stir well until the glaze coats the carrots well - the moisture
> >>> remaining in the carrots will dissolve it into a syrup consistency . I
> >>> usually let it simmer gently for a few minutes before serving so the
> >>> flavors can permeate the carrots .
> >>
> >> Hmmm...those carrots sound tasty, but mayhaps some bourbon in the
> >> glaze would "assist" the flavor "quotient"...
> >>
> >> ;-D
> >>
> >
> > Â* I prefer my bourbon in a glass with ice and lemon-lime soda thank you
> > . Well , I like it straight too , but I get too far too fast .
> >
>
> I may try them with bourbon. I do them in a similar manner
>
> Clean and slice carrots. Cook them in a pan with a good amount of
> butter. I cover them initially. When nearly done, put the cover aside,
> add some brown sugar and Chambourd. Stir to a syrupy consistency. I was
> out of that so I used a blood orange liquor with good results too.


I am thinking "pecans" somewheres in the mix, too...


--
Best
Greg