"When I'm at a Chinese restaurant having a hard time with chopsticks, I always hope that there's a Chinese kid at an American restaurant somewhere who's struggling mightily with a fork."--Rick Budinich
2 pkgs. baby carrots (16oz.) 1/2 c. butter 1/2 brown sugar 1 envelope ranch salad mix
Put carrots in saucepan and add 1" of water, bring to a boil. Reduce heat, cover and cook 8-10 minutes or till tender. Drain and set aside. In same pan, add butter, brown sugar, and salad mix till blended. Add carrots and cook on medium heat 5 minutes or till glazed.
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