|Applied Math for Food Service|
|by Sarah R. Labensky|
A Handbook for Food Service Costing acquaints readers with the basics of food cost controls through practical techniques useful in real-world situ...
1 - 10 of 221 for carrot salad tomato soup
32% calorie reduction from traditional recipe. Boil carrots until tender; drain. ... Makes 12 servings. * May substitute 24 packets Equal® sweetener. Equal
Cook carrots until just tender. ... greens. Leftover marinade may be used as a salad dressing. I like it on fresh spinach or loaf lettuce. Serves 10-12.
Wash and peel carrots, cut in ... cooked carrots. Bring soup, sugar, oil, ... refrigerate. Marinate overnight. This will keep in refrigerator for two weeks.
Put sliced pepper and onion in bowl with carrots.
Cook carrots until just tender. Cool. Mix and pour over carrots: Marinate overnight or longer.
Cook carrots until tender but ... Put all other ingredients in a saucepan and bring to a boil. Pour over vegetables. Let stand in refrigerator overnight.
Cook carrots in salted water ... ingredients and add carrots. Let stand at least 12 hours before serving. Serve cold. Will keep 2 weeks in refrigerator. Serves 12.
Blend last 3 ... and layer with carrots. Pour dressing over all and store in refrigerator ... Will keep 2 weeks. Left over sauce is good on green salads.
Cook carrots until barely tender. Combine carrots, onions, pepper in marinade. Cover. Refrigerate overnight. Serve cold. Keeps a long time.
Cook carrots barely tender. Heat soup, oil, sugar, ... peppers, repeat. Pour heated sauce over and chill for 2 hours. Sauce will thicken. Keep refrigerated.
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