6 medium-size carrots, 2 cups Italian breadcrumbs, 1 cup pecans, 1 teaspoon honey whiskey, 1/4  teaspoon smoked paprika, 2 teaspoon white onions, 1/2 cup frozen peas.

Preheat oven to 350 degrees. Ground the carrots, they should measure out to 2 cups. If not, add another carrot. Beat the eggs. Roughly chop the nuts and onions.   Get out a bowl add the carrots, nuts, eggs, tomato sauce, salt, pepper, paprika, and onions.  Mix well.  Get out a ring pan, lightly grease the pan with butter.  Pour the carrot mixture into the ring pan.  Get out an aluminum pan add about 1 cup of hot water to the pan.  Place the ring pan into the center of the aluminum pan.  000bake for 40-45 minutes or until the center is firm.  While the carrot ring is cooling, put the thawed peas, 1/2 cup of chicken broth, 1/4 teaspoon chicken stock bowl. Microwave for 2 minutes.  Drain and taste, add more salt and pepper if needed. Unmold onto a hot plate, fill the center with the drained hot peas. This dish is astatically appealing and delicious.