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Results 111 - 120 of 121 for dill carrots
Mix, bring to boil. Cool carrots and mix all ingredients. Refrigerate overnight in covered bowl.
112. CARROTS WITH BEER
Clean and peel carrots. Cut into match sticks, ... and sprinkle with dill weed. Cover. Simmer until golden ... about 15 to 20 minutes. Serves 4.
In a 1-quart saucepan over ... cook onion and dill until onion is tender, stir. ... the potatoes and carrots. Spoon half the gravy ... until potatoes are tender.
Cook carrots and onions until tender. Melt ... Sprinkle with French fried onions. Bake at 350 degrees for 30 minutes. Theresa Nelson Dorothy Walters
115. DILLY CARROTS
Bring broth to boil. Add ... medium. Cook until carrots are tender-crisp (10-12 minutes). Stir occasionally. Drain. Sprinkle with parsley. 8 servings.
Scrape and cut carrots into strips. Saute carrots, onions ... Add soup, milk, dill and sugar. Simmer until tender ... salt, pepper and allspice.
117. MARINATED CARROTS
Boil carrots until crisp tender. Drain. Then, mix all ingredients together. Refrigerate for two hours.
118. JUDY'S CARROTS
Combine all ingredients and marinate for 24 hours.
119. COPENHAGEN CARROTS
Combine all ingredients in a large saucepan. Cover and bring to a boil; simmer until the carrots are tender, about 15 minutes.
120. CELERY AND CARROTS
Combine all ingredients in a skillet; bring to a boil. Cover, reduce heat, simmer 3-5 minutes. Yield 5 servings (42 calories per 1/2 cup.)
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