|Purchasing for Chefs: A Concise Guide|
|by John M. Stefanelli|
A Compendium of Purchasing Principles for the Culinary ProfessionalPurchasing For Chefs is unlike any other purchasing book on the market.
Results 1 - 10 of 172 for marinated carrots
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)
32% calorie reduction from traditional recipe. Boil carrots until tender; drain. ... Makes 12 servings. * May substitute 24 packets Equal® sweetener. Equal
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.
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.
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.
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.
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.
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