|A Passion for Puddings|
|by Phil Vickery|
This book covers Comfort Puds, including: Stem Ginger Sponge & Sticky Orange Syrup; Yorkshire Rhubarb Fool; Baked Rice Pudding with Marsala Poache...
1 - 10 of 80 for copper penny carrots
Result Page: 1
Place carrots, bell pepper, ... pour over vegetables. Refridgerate 24 hours. The longer it sits the better it is. Fantastic spooned over hot cornbread.
Boil carrot slices 15 to ... and ginger. Add carrots, salt and pepper, and cook, stirring over low heat for 5 to 10 minutes. Serve immediately. Serves 8.
Remove seeds and ... small pieces. Drain carrots and add to ... vegetables and mix well. Cover bowl and marinate overnight in refrigerator. Drain to serve.
Slice and cook carrots until soft; drain and cool. Combine all other ingredients and marinate carrots for 12 hours.
Blend soup, oil, sugar, vinegar and mustard. Add onions and pepper. Pour mixture over carrots and refrigerate.
Cook carrots in salted water ... over vegetables. Refrigerate until ready to serve. Will keep in the refrigerator for a long time if kept tightly covered.
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.
Drain and cool carrots, add onion ... Cool and pour over carrots, onion and pepper. Cover and refrigerate for at least 12 hours. Makes 2 quarts. Keeps well.
Cook carrots in salted water ... and refrigerate until flavor is absorbed. This will keep for weeks in the refrigerator. The marinade can be used again.
Cut the carrots in 1/4 inch slices (these look like copper pennies). Cook until ... better, but is easier. Drain canned carrots, slice and cover with marinade.
Result Page: 1
top of page