|Keep It Simple|
|by Marian Burros|
A New York Times food columnist presents more than two hundred recipes for easy-to-prepare dishes, including meals for vegetarians, dieters, large...
1 - 10 of 172 for marinated carrots
32% calorie reduction from traditional recipe. Boil carrots until tender; drain. ... Makes 12 servings. * May substitute 24 packets Equal® sweetener. Equal
Cook clean and sliced carrots (you can use ... people who like marinated carrots, but do ... longer you marinate, the better these carrots are. (I'm Wendy)
For marinate. Boil together. Then pour over carrots, bell pepper and onion. Refrigerate overnight. Drain and serve.
Pour marinating mixture over vegetables. Refrigerate several hours or 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.
Cook carrots until almost tender. Mix together and refrigerate for at least 12 hours. Serves 10-16.
Cut carrots into discs. Cook ... in refrigerator for several weeks and flavor improves with aging. Drain liquid and serve as salad or cold vegetable dish.
Combine olive oil, ... Mix well. Pour over carrots in separate bowl. Let stand at least 2 hours to blend flavors. Serve with lime wedges. Makes 6 servings.
Slice carrots in thin rounds ... vinegar and sugar in order and bring to boil. Pour into covered dish and refrigerate. Will keep in refrigerator for a month.
Slice carrots, and dice ... and onion. Cook until tender. Combine tomato soup, oil, salt, sugar and vinegar. Bring to a boil. Pour hot over vegetable mix.
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