|The Green Tea User's Manual|
|by Helen Gustafson|
With its own aromas and delights, as well as a host of health bene?ts, including enhancing immune system function and lessening damage from free r...
81 - 90 of 494 for carrots green peppers
Put carrots, peppers and onions through ... coarse blade. Place vegetables in kettle with remaining ingredients. Boil 10-15 minutes. Pour into jars. Seal.
Beat eggs with ... 1 minute. Add green onions and rice. ... in cooked eggs, pepper and sesame oil. Stir in prawns peas and carrots. Serve hot. Makes 4 to 6 servings.
Peel, slice, and cook carrots until 1/2 cooked. ... chop onion and green pepper; set aside. ... onion, and green pepper. Refrigerate overnight. Serve cold.
Wash and peel carrots, cut in ... at once over vegetables. Cool, cover and refrigerate. Marinate overnight. This will keep in refrigerator for two weeks.
Cook carrots in saltwater until ... soup, Worcestershire sauce, pepper, sugar, mustard, oil, salt and vinegar. Pour over vegetables. Refrigerate 24 hours.
Place cooked carrots in a baking ... with onion and green pepper. Pour marinade ... better. Pour 1 can of tomato soup over the casserole and heat until bubbly.
Cut into slices 2 pounds carrots. Cook until ... above marinade with the cooked carrots. Add 1 large sliced onion and sliced green pepper. Marinate 24 hours.
Slice carrots into bite-sized pieces; ... Cover and refrigerate for at least 12 hours before serving. Good as cold hors d'oeuvres or as a hot vegetable.
Boil carrots until almost tender, drain. Heat remaining ingredients and pour over vegetables. Let stand overnight.
Bring last 6 ingredients to boil, let cool. Add carrots, pepper and onion. 2 cans of carrots may be used in place of fresh ones. Do not cook pepper and onion.
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