1 - 10 of 96 for copper penny salad

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Peel and cook carrots. Cool, slice 1/4 inch thick. Put carrots, onion and pepper in shallow dish. Combine soup with vinegar, sugar, oil and salt. Mix ...

Boil sliced carrots for 10 minutes; drain. Put in bowl with green pepper, onion, and celery. Boil soup 5 minutes; remove from heat and add oil, ...

Cook carrots until done but NOT mushy. (You can cook them whole and then slice them if you wish.) Combine soup, oil, sugar, vinegar, salt and pepper. ...

Slice carrots 1/4 inch thick. Cook until crisp and tender. Don't over cook. Mix other ingredients and bring to a boil. Add to carrots and marinate 2 ...

Cook carrots until tender (about 20 minutes). While cooling, mix in blender soup, sugar, oil, vinegar, Worcestershire sauce, mustard, salt, pepper ...

Combine all ingredients EXCEPT carrots. Heat until sugar is dissolved. Pour over carrots. Refrigerate 24 hours before serving.

Bring to a boil the soup, oil, sugar, vinegar, pepper, salt and mustard; pour over vegetables. Serve hot or cold. Keep indefinitely.

Cook carrots until just done, drain. Add onion and green pepper to carrots. Mix together rest of ingredients and pour over vegetables. Toss and let ...

Cook carrots until just tender and cool. Mix soup, sugar, oil, vinegar, mustard, pepper and salt. Place carrots and soup mixture in large bowl. Add ...

Peel and slice ... ingredients. Heat to boiling point. Pour over hot carrots and vegetables. Marinate 24 hours. Left over dressing may be used as a salad dressing.

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