Southern Style Shrimp Jambalaya Recipe

Several years ago my husband and I took a trip down to Alabama and met a woman who ran a little diner-style restaurant on one of those back roads in the country. My husband ordered the Shrimp Jambalaya and enjoyed it. We asked her for the recipe and she said she would be back in a few minutes. About 10 minutes later, she hands us a slip of paper with her recipe handwritten on it.

We live in the Mid-Atlantic states so eating Southern-Style food every day is something we don't get to enjoy too often. Now when we make Darla's recipe, it brings back fond memories of our trip down to Alabama.

The only changes we make from her original recipe is that we like to use large sized shrimp and we use only a 1/2 of an onion. You can make the recipe with our changes or with her original version.

Shrimp Jambalaya

1 large onion, finely chopped

1/2 medium green pepper, chopped

1 clove of garlic, finely chopped

3 tablespoons vegetable oil

1 lb. of raw medium sized shrimp

1 cup uncooked white rice

2 cups chicken broth

1 teaspoon table salt

1/2 teaspoon black pepper

1/2 teaspoon dried thyme

1/8 teaspoon crushed red pepper

1 can (16 ounces) whole tomatoes

1/2 lb. sausage (cooked and chopped into bite-sized pieces)

In a stock pot, combine the chopped onion, green pepper, garlic and 2 tablespoons of vegetable oil. Saute these ingredients over medium heat for 3 minutes. Stir in the shrimp and cook for 5 minutes or until they are no longer pink. You will need to stir it frequently to prevent sticking. Remove shrimp mixture and set aside in a bowl.

Cook the remaining 1 tablespoon of vegetable oil and the rice in the stock pot over medium heat, stirring often, until the rice has browned. This will take 8-10 minutes. Stir in the chicken broth, salt, pepper, thyme, crushed red pepper and can of whole tomatoes. Heat this mixture to a boiling and then reduce heat. Cover and simmer until rice is tender (about 12-15 minutes).

Stir in the shrimp mixture and the chopped sausage. Cover and continue to cook until shrimp and sausage are hot. Serve immediately.

This recipe will make 4-5 hearty servings.

Shelly Hill has been working from home in Direct Sales since 1989 and is a manager with Tupperware. Shelly and her husband enjoy traveling and trying out regional recipes and food. You can visit Shelly online at http://www.workathomebusinessoptions.com or her recipe blog at http://wahmshelly.blogspot.com or additional free recipes.

Where's the Beef? - It's in the Recipe For Wendy's Hamburgers - So What's the Secret?

The real question in everyone's mind isn't "where's the beef?"; it's what is the recipe for Wendy's hamburgers? Well, until recently, I could tell you the answer to "where's the beef," and I could tell you that if you make a square burger that you "don't believe in cutting corners," and I could probably tell you every theory on why Wendy's burgers are square. What I couldn't tell you was the recipe for the delicious burgers.

Wendy's burgers have long been a favorite in my family. I ate one for the first time, because my sons wanted to try the square burger. They were saying, "oh boy, this is cool looking;" and I was saying, "boy, does this taste good." Of course, I immediately wanted the ingredients. I had three young boys who were about ready to go threw a growth spirt, so I needed to make affordable meals that they liked at home, more now then ever. I knew I could manage to make a cool looking, square burger, but I wanted it to taste just as good, too.

Need I say, it became a tradition to go to Wendy's, but I never got my hands on that recipe. My sons are now engaged to be married, so I figure grandchildren are next. This little revelation gave me cause to think back to those days when that unique burger from a favorite fast food restaurant could make the day special. That's when I decided it was time to search for the recipe on the internet to see if it could be found. After all, I could still make them for my growing family. Amazingly enough, after all these years, I found the recipe for Wendy's hamburgers, and countless other recipes I never thought I could find, all in one recipe book. One book - hundreds of sought after recipes.

The best part of finding this recipe book is still to come, because as days pass, should some of these famous, wonderful, recipes be lost over time, my family will always have access to them and their flavorful memories.

How would you like to recreate the most famous popular recipes at home? This famous cookbook exposes all of the most famous and most delicious secret recipes on the planet including restaurants such as Wendy's. Don't waste your time like I did!

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Secret Restaurant Recipes Are A Thing Of The Past - We Can All Be Budding Chefs At Home

We all love going out for a meal, but in this economic climate it's becoming harder and harder for many of us to do.

I think that's why more and more people are starting to learn how to cook these restaurant recipes that are coming onto the market. The well-known chefs are putting out books on the topic and fast becoming household names like Jamie Oliver & Gordon Ramsay. That's just to mention two from my head!

This is a good thing. It's great that people are getting into cooking restaurant style and standard recipes at home. They have even found the secret recipes from famous restaurants that no-one knew. They are out there now! The famous KFC special herbs and stuff like that you can now do yourself.

Now, when the children say, "let's go to KFC" you can reply, "no! Let's stay at home and you can help me cook our own KFC!" Now that is better than dragging them out and you get help also.

Let's face it, if you cook it, you know exactly what's in it! And, the children learn something. They will also appreciate and love the food even more because they helped prepare it. It worked in our house! Look at Jamie Oliver he is taking cooking with children to a whole new level and it is working well.

People are becoming more aware of what they want to eat and want to know what is in it! I know I do after watching some of these food programs were they expose what it's made off!

Secret Recipes Exposed

Low-Fat Recipes: Sarah's Applesauce | Submitted By: PHATCAT

4 apples - peeled, cored and chopped3/4 cup water1/4 cup white sugar1/2 teaspoon ground cinnamonIn a saucepan, combine apples, water, sugar, and cinnamon. Cover, and cook over medium heat for 15 to 20 minutes, or until apples are soft. Allow to cool, then mash with a fork or potato masher. Amount Per Serving  Calories: 121 | Total Fat: 0.2g | Cholesterol: 0mg Powered by ESHA Nutrient Database

Servings Per Recipe: 4

Amount Per Serving

Calories: 121

Total Fat: 0.2gCholesterol: 0mgSodium: 3mgTotal Carbs: 31.8g    Dietary Fiber: 3.5gProtein: 0.4g VIEW DETAILED NUTRITION
About: Nutrition Info

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Reviewed on Jul. 23, 2005 by KEI8HT    This is one of the first things I've tried to cook, and I don't think it came out how it was supposed to, but I think the next time I make it, it will be even more wonderful!! I used 4 small gala apples and 1 medium granny smith, added a little bit more water, and kept the peels on for added nutritional benefit. Next time I will peel them and chop up the peels into much smaller bits and add 'em in...I'll also probably cook it a few minutes longer, I think I probably let it sit on the stove for about 21-22 minutes, stirring occasionally but a few more minutes would of probably been better. I also didn't use an exact measurement on the 1/2 t of cinn. (Just kinda eye-balled it with a 1 t) and it was the perfect amount. I will probably use a tad less sugar too. Anyway... all my non-skills at cooking aside, this tastes SOOOOO good!!!! Thanks phatcat for making one of my first cooking experiences a positive one! Was this review helpful? [ YES ]
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Secret Restaurants Recipes We All Want to Know - Must Read

This article is about the contents of the famous secret restaurant recipes cookbook. The cookbook is actually 2 books, there is a volume 1 and 2. Ron Douglas is the person who found out this information and has been on Fox news, Good Morning America, and People Magazine with the books. The recipes are from many famous restaurant recipes.

The recipes come from upper end restaurants as well as famous fast food restaurants. Some of the restaurants are Applebees, Red Lobster, Bob Evans, Ben and Jerry's, Olive garden, White Castle, Chillis, Outback steak house and more. Including such recipes as Kentucky fried chicken original recipe, Pizza hut pan pizza, Cracker barrel chicken salad, Tony Roma's original barbecue sauce, Red Lobster cheddar biscuits and Ruby Tuesdays sonoran cheese sauce to name a few.

There are bonuses included such as lifetime access to secret recipes archive, Secret sauces cookbook, Good ole comfort foods cookbook, Grill master cookbook, Special occasion cookbook, Diabetic delights cookbook, and Kid approved cookbook.

In conclusion, you can save a lot of money by making these dishes yourself at your home. You will know what the recipes are going to taste like before you buy the cookbook. If you have not been able to eat out as much or not been able to eat out at all because of the economy, then all these books will make it possible for you to have your favorite restaurants food again anytime that you want. These books will also be perfect for complimenting a cookbook collection.

For additional information about the cookbooks and recipes go HERE

My name is Scott Jenkins. I am a internet business person, civil engineer, and like to eat good food.

Sugar-Free Recipes: Steamed Lobster Tails | Submitted By: Nancy

1 tablespoon sea salt4 (6 ounce) lobster tails1/2 cup butter, meltedPour about 1 inch of water in the bottom of a large pot and bring to a boil. Add the salt and place a steamer insert inside the pot so that it is just above the water level. Put the lobster tails on the rack and cover the pot. Cover and steam for 8 minutes. And don't peek! Serve with melted butter. Amount Per Serving  Calories: 356 | Total Fat: 24.5g | Cholesterol: 223mg Powered by ESHA Nutrient Database

Servings Per Recipe: 4

Amount Per Serving

Calories: 356

Total Fat: 24.5gCholesterol: 223mgSodium: 1987mgTotal Carbs: 0.9g    Dietary Fiber: 0gProtein: 32.2g VIEW DETAILED NUTRITION
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Sugar Substitute Recipes: Janie's Amazing Smoothie | Submitted By: Janie

1 zucchini, cubed5 ice cubes1 cup orange juice2 tablespoons granular sucrolose sweetener (such as Splenda®)3/4 teaspoon vanilla extractPlace the zucchini, ice cubes, orange juice, sweetener, and vanilla extract into a blender. Cover, and blend until smooth, about 1 minute. Amount Per Serving  Calories: 77 | Total Fat: 0.4g | Cholesterol: 0mg Powered by ESHA Nutrient Database

Servings Per Recipe: 2

Amount Per Serving

Calories: 77

Total Fat: 0.4gCholesterol: 0mgSodium: 9mgTotal Carbs: 19.1g    Dietary Fiber: 0.9gProtein: 1.6g VIEW DETAILED NUTRITION
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Super Foods: Butternut and Acorn Squash Soup | Submitted By: LEAH977

1 butternut squash, halved and seeded1 acorn squash, halved and seeded3 tablespoons butter1/4 cup chopped sweet onion1 quart chicken broth1/3 cup packed brown sugar1 (8 ounce) package cream cheese, softened1/2 teaspoon ground black pepperground cinnamon to taste (optional)fresh parsley, for garnishPreheat oven to 350 degrees F (175 degrees C). Place the squash halves cut side down in a baking dish. Bake 45 minutes, or until tender. Remove from heat, and cool slightly. Scoop the pulp from the skins. Discard skins. Melt the butter in a skillet over medium heat, and saute the onion until tender. In a blender or food processor, blend the squash pulp, onion, broth, brown sugar, cream cheese, pepper, and cinnamon until smooth. This may be done in several batches. Transfer the soup to a pot over medium heat, and cook, stirring occasionally, until heated through. Garnish with parsley, and serve warm. Amount Per Serving  Calories: 281 | Total Fat: 15.5g | Cholesterol: 42mg Powered by ESHA Nutrient Database

Butternut and Acorn Squash Soup

Servings Per Recipe: 8

Amount Per Serving

Calories: 281

Total Fat: 15.5gCholesterol: 42mgSodium: 650mgTotal Carbs: 34.2g    Dietary Fiber: 7.4gProtein: 6.1g VIEW DETAILED NUTRITION
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Low-Calorie Recipes: Spinach and Yogurt Soup | Submitted By: Sean

1 1/2 tablespoons butter or margarine1 medium onion, finely chopped2 teaspoons all-purpose flour1/3 teaspoon salt1/4 teaspoon dried tarragon1 pinch ground nutmeg1 pinch cayenne pepper1 (16 ounce) package frozen chopped spinach, thawed2 cups chicken broth3/4 cup plain yogurt2 slices lemon, cut in half for garnishMelt butter in a large saucepan over medium heat. Add the onion, and cook until tender, stirring occasionally. Stir in the flour, salt, tarragon, nutmeg and cayenne, and heat until fragrant. Stir in spinach (undrained) and chicken broth. Bring to a boil, then reduce heat to low, and simmer for about 15 minutes. Remove the soup from the heat, and puree in a food processor or blender in batches. Return to the saucepan, and whisk in yogurt. Heat through, but do not boil. Taste and adjust seasonings if necessary. Ladle into bowls, and float a lemon slice on top of each serving. Amount Per Serving  Calories: 129 | Total Fat: 6.2g | Cholesterol: 17mg

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Low-Carb Recipes: Chile Pork | Submitted By: sal

2 tablespoons chili powder1 teaspoon salt2 1/2 teaspoons ground cumin2 teaspoons minced garlic1 tablespoon fresh cilantro2 pounds pork tenderloin, cubed1 dash ground black pepperMix together: chili powder, salt, cumin, garlic cilantro and pepper. Coat pork cubes with mixture and let sit for 45 minutes in refrigerator. Preheat oven to 225 degrees F (107 degrees C). Bake 2 hours, or until crispy. Amount Per Serving  Calories: 117 | Total Fat: 3.6g | Cholesterol: 59mg

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Low-Cholesterol Recipes: Summer Fruit Salad | Submitted By: patbabb

1 fresh pineapple - peeled, cored, and chopped1/2 cantaloupe - peeled, seeded, and chopped2 fresh peaches, pitted and chopped3 plums, pitted and chopped2 bananas, chopped2 oranges, peeled and cut into bite size pieces2 kiwi fruit, peeled and chopped2 fresh apricots, pitted and chopped10 cherries, pitted and halved15 seedless grapes7 strawberries, choppedIn a large salad bowl, lightly stir together the pineapple, cantaloupe, peaches, plums, bananas, oranges, kiwi fruit, apricots, cherries, grapes, and strawberries; chill for 1 hour before serving. Amount Per Serving  Calories: 155 | Total Fat: 0.6g | Cholesterol: 0mg

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Dairy-Free Recipes: West African Peanut Soup | Submitted By: DRUMNWRITE

2 tablespoons olive oil2 medium onions, very finely diced2 large bell peppers, (any color) finely chopped6 large cloves garlic, minced1 (28 ounce) can chopped tomatoes with juice8 cups vegetable broth1/4 teaspoon pepper1/4 teaspoon red pepper flakes1/2 cup uncooked rice1 (18 ounce) jar creamy peanut butterchopped roasted peanuts (optional)Heat olive oil in a large stock pot over medium-high heat. Cook onion, bell pepper, and garlic until lightly browned, about 5 minutes. Stir in tomatoes with their juice, vegetable broth, pepper, and red pepper flakes. Simmer, uncovered, for 15 minutes. Add rice to soup and stir. Reduce heat, cover, and simmer 25 minutes, or until rice is tender. When rice is cooked, whisk in peanut butter and return to a simmer, and serve. Garnish with chopped roasted peanuts, if desired. Amount Per Serving  Calories: 458 | Total Fat: 32.8g | Cholesterol: 0mg

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I have made this many times, and while it is wonderful as is, I have tweaked it to make it a little healthier. First, I add some carrots and celery to increase the veggie content, and only use about 3/4 - 1 cup peanut butter, which is plenty. If you find this is not thick enough, I sometimes make a cornstarch slurry to give it the same consistency as the original. I also use fire-roasted tomatoes in this, as it adds a particular rustic flavor to it. Either way, this soup is requested all the time at my work parties! Was this review helpful? [ YES ]
22 users found this review helpful I have made this many times, and while it is wonderful as is, I have tweaked it to make it a... 

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THE KFC Recipe Secret - Tips to Surviving a Bad Economy

In this bad economy, some of us just can not enjoy nights out like we used to. A tip to surviving a bad economy is to re-create our recreation at home. There are fields to ski in vs. going to the slopes, free movies on cable vs. the theater, parks for our children to play in, exercise DVD's vs. the gym and a at home restaurant experiences with the "America's Most Wanted Recipes" book. Enjoy the KFC Recipe Secret below. A good portion of us have to make our food and not even buy it packaged. The "America's Most Wanted Recipes" book is an all in one excursion to America's favorite restaurants. It includes recipes from Arby's, Bennigan's, Chili's, Macaroni Grill, Outback Steakhouse, Panda Express, Burger King, Starbucks's plus so many more. As promised, here is a killer recipe for you and your family to enjoy:

KFC Recipe Secret

Ingredients:

1 tbsp dry mustard

4 tbsp paprika

2 tsp garlic salt

1 tbsp celery salt

1 tbsp black pepper

1 tsp ground ginger

3 tbsp MSG (Accent)

1/2 tsp basil

1/2 tsp oregano

2 cups flour

1/2 tsp salt

1/2 tsp thyme

Eggs (1 for every 3 pieces of chicken)

Bread Crumbs

Directions:

Mix all ingredients together in a large bowl.

Roll chicken pieces in beaten eggs.

Roll them in regular bread crumbs .

Roll them in mixture of spices.

Fry in Deep Fryer according to Manufacturer's instructions for chicken.

We hope you enjoyed the KFC secret recipe for chicken, we sure do! Make one night a week family night and use a famous recipe to make it a famous night. The family will love it.

How would you like to recreate the most famous popular recipes at home? This famous cookbook exposes all of the most famous and most delicious secret recipes on the planet including restaurants such as the Cheesecake Factory. Don't waste your time like I did!

Click here to check it out

Healthy Breakfast Recipes: Tofuberry Smoothie | Submitted By: FEBA

1/4 cup diced silken tofu2 tablespoons soy milk1/4 cup fruit yogurt1/2 cup raspberries1/4 banana2 cups orange juicePlace tofu, soy milk, yogurt, raspberries, banana, and orange juice in a blender. Blend until smooth. Pour in glasses over ice or vanilla ice cream. Amount Per Serving  Calories: 132 | Total Fat: 1.4g | Cholesterol: < 1mg

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Healthy Salads: Sunday Best Fruit Salad | Submitted By: Pattie Price

1 (20 ounce) can pineapple chunks, juice reserved2 apples, peeled and cored1 (21 ounce) can peach pie filling2 bananas, peeled and diced3 kiwis1 pint strawberriesIn a small bowl, toss the chopped apples in reserved pineapple juice. Allow to sit for 5 to 10 minutes. In a large salad bowl, combine the peach pie filling and pineapple chunks. Remove apples from pineapple juice and add to pie filling and pineapple mixture. Add chopped bananas to reserved pineapple juice and let sit for 5 to 10 minutes. Peel and slice kiwi and 1/2 of strawberries. Chop the other 1/2 of strawberries and set aside. Remove bananas from pineapple juice and add to pie filling mixture. Add chopped strawberries; toss together. Arrange kiwi slices around the edge of the serving bowl and alternate with strawberry slices. Chill and serve. Amount Per Serving  Calories: 183 | Total Fat: 0.5g | Cholesterol: 0mg

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Reviewed on Oct. 30, 2003 by Amber    This fruit salad was perfect! The best part about it is that there is no REAL recipe. The peach pie filling, which by the way seemed like it might ruin the salad, really makes the whole thing! I made this to go along with our cookout for my 2 year old's birthday party. It was gone in no time, and I thought I had way too much. I used fresh blueberries, kiwi, oranges, strawberries, grapes and on and on! Not only was it great, it was beautiful served in a trifle dish, as you could see all of the bright colors! Was this review helpful? [ YES ]
94 users found this review helpful This fruit salad was perfect! The best part about it is that there is no REAL recipe. The... 

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Want to Make the Same Food That You Can Get at Your Favorite Restaurant?

Why would you want to make for yourself the same food that you eat at your favorite restaurant?

If you had the recipe for the food you eat at your favorite restaurant, why would you want to cook it yourself at home?

I can think of several reasons.

1. Maybe someone in the family has allergies to nuts. Lots of food from restaurants has some kind of nuts in it. You could make the same meal at home and substitute for something that your family could all eat - or leave out the ingredient for the person who is allergic.

2. Maybe you want to make the same recipe to impress your boyfriend/girlfriend or spouse. For a special occasion, cooking the meal yourself and having it be like the food you eat at your favorite restaurant would be quite an accomplishment and very flattering to your friend or family. Most everyone likes to be admired for something they can do well.

3. Another reason to make the same food you can get at your favorite restaurant is if you are away from home and you crave that specific meal. Suppose you are visiting someone and you are doing the cooking. Wouldn't it be great to be able to cook them something that you like to eat at your favorite restaurant? If it were one of your kids who has gone to college and you were able to make their favorite meal when you visited it would be quite a treat for them. Or your parents who had been to visit you and ate at your favorite restaurant and liked a certain food and you could now make that same meal for them back at their house across the country.

4. If you travel to the coast or the mountains for a retreat and there are not the same favorite restaurants in the more remote area, it would be fun to be able to cook that special meal while you were in a special setting.

Want to get your favorite recipes right now?!! Click this link:
http://favorite-restaurant-food.blogspot.com/

Gluten-Free Recipes: Quick and Easy 20-Minute Chicken Posole | Submitted By: Veronica Oyama

1 tablespoon olive oil1 large onion, thinly sliced2 cloves garlic, minced2 teaspoons dried oregano1/2 teaspoon ground cumin2 (14.5 ounce) cans chicken broth1 (15 ounce) can white hominy1 (7 ounce) can chopped green chile peppers, drained1 (2 ounce) can sliced black olives, drained3/4 pound skinless, boneless chicken breast meat - cut into cubesIn a large pot over medium heat, combine oil, onion, garlic, oregano and cumin. Cook, covered, 5 minutes, until onions are tender. Stir in broth, hominy, chile peppers and olives. Bring to a boil, then reduce heat to medium. Stir chicken into pot. Cover and cook until chicken is no longer pink, 5 to 10 minutes. Amount Per Serving  Calories: 175 | Total Fat: 5.1g | Cholesterol: 36mg

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Healthy Appetizers: Grandma Oma's Pickled Okra | Submitted By: Lorelei Rusco

1 1/2 pounds fresh okra3 dried red chile peppers3 teaspoons dried dill2 cups water1 cup vinegar2 tablespoons saltDivide the fresh okra evenly between 3 sterile (1 pint) jars. Place one dried chile, and one teaspoon of dill into each jar. In a small saucepan, combine the water, vinegar and salt. Bring to a rolling boil. Pour over the ingredients in the jars, and seal in a hot water bath for 10 minutes. Refrigerate jars after opening. Amount Per Serving  Calories: 10 | Total Fat: 0g | Cholesterol: 0mg

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I've canned this recipe twice, last fall and again early this summer when there was plenty of fresh tender young okra available. Many people don't know, but okra is excellent for the digestive system. 'this recipe is fantastic garnish to a hearty winter meal of greens, beans, jambalaya, or your favorite stew. I have only one suggestion, which came from my aunt, to add a level teaspoon of sugar (or less if you prefer) to each packed jar before adding the hot vinegar mixture. This doesn't change the pickled or spicy flavor to sweet but just mellows the exciting flavor. Interestingly, people who say they generally don't like okra, love these pickled treats. Was this review helpful? [ YES ]
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Dairy-Free Recipes: Debra's Tomato Salad | Submitted By: ROSYGOAT

8 large tomatoes, cut into wedges2 red onions - cut into wedges and separated2 yellow onions - cut into wedges and separated2 cucumbers, peeled and diced1 cup olive oil1/4 cup red wine vinegar1 teaspoon white sugar1 tablespoon minced garlic2 teaspoons minced fresh oreganosalt and pepper to taste1 head romaine lettuce, torn into bite-size pieces2 hard-cooked eggs, sliced8 anchovy filets (optional)In a large bowl, combine tomatoes, red onions, yellow onions, and cucumbers. Mix together olive oil, vinegar, sugar, garlic, oregano, salt, and pepper. Pour dressing over tomato mixture, and toss to coat evenly. Cover and refrigerate overnight. Arrange lettuce on plates, and place marinated tomato salad on top. Garnish with egg slices and anchovies (optional). Amount Per Serving  Calories: 342 | Total Fat: 29.3g | Cholesterol: 56mg

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Egg-Free Recipes: Spectacular Marsala Glazed Carrots with Hazelnuts | Submitted By: Barbara M.

1/2 cup coarsely chopped hazelnuts, toasted1 pound baby carrots, halved1 cup water1/2 teaspoon salt3 tablespoons unsalted butter2 shallots, minced1/2 cup dry Marsala wine1/2 cup sugarPreheat oven to 300 degrees F (150 degrees C). Spread chopped hazelnuts in a single layer on a baking sheet. Bake in the preheated oven for 5 to 10 minutes, stirring once or twice, and watching very carefully as they will burn very easily. Remove from the oven when browned and fragrant. Cut baby carrots in half cross-wise. In a saucepan over medium heat, bring water, carrots, salt, and 1 tablespoon of butter. Bring to a boil, and reduce heat to low. Cover, and simmer very lightly for 10 to 15 minutes, or until tender but firm. Drain and set aside. Return pan to the stove over medium heat, and melt the remaining 2 tablespoons of butter. Cook shallots in the melted butter, stirring occasionally, until translucent. Add Marsala and sugar, and stir continually until sugar is completely dissolved. Continue simmering until sauce has thickened slightly. Once thickened, toss carrots and hazelnuts with the sauce until well coated. Garnish with parsley, if desired. Serve immediately. Amount Per Serving  Calories: 257 | Total Fat: 12.7g | Cholesterol: 15mg

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