|by Hilary Biller|
Aimed at the novice as well as the more experienced cook, this book includes over 100 recipes for sauces and dressings, egg dishes, poultry, meat,...
1 - 10 of 102 for copper carrots
Place carrots, bell pepper, ... pour over vegetables. Refridgerate 24 hours. The longer it sits the better it is. Fantastic spooned over hot cornbread.
In large bowl, toss together carrots, green pepper ... toss to coat. Cover and refrigerate a minimum of 12 hours before serving. Makes 8 to 10 servings.
Boil carrots until tender. Drain and cool. Mix with other ingredients. Will keep indefinitely in refrigerator.
Cook carrots until just tender. Cool. Mix and pour over carrots: Marinate overnight or longer.
Cook carrots, in salted ... stirring until thoroughly blended. Pour marinade over carrot mixture and refrigerate overnight. Keeps well for weeks. Serves 12.
Cook only until fork tender. Do not overcook. Add rest of ingredients to cooked carrots. Let marinate several hours or overnight. Serve very cold.
Cook carrots until tender, but still quite firm. Cool. Mix all ingredients together; let chill several hours before serving.
Put all into ... low heat until carrots are tender. Check ... Place in serving dish, sprinkle with FRESH chopped parsley (dried just isn't near as good).
Remove seeds and ... small pieces. Drain carrots and add to ... vegetables and mix well. Cover bowl and marinate overnight in refrigerator. Drain to serve.
Cook carrots in small amount ... put a layer each of carrots, onions, and green peppers. Repeat layers. Pour sauce over all and refrigerate. Serves 8-12.
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