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Results 61 - 70 of 83 for copper penny carrots
Cook carrots until tender. Rinse in ice water; drain. Combine soup, oil, sugar, vinegar, mustard, and pour over carrots, peppers, and onions.
(Canned ones may be used). Mix carrots, green pepper, onions in ... vegetable or a salad. The leftover juice makes a good dressing for lettuce.
Boil carrots in salted water until tender; ... Combine remaining ingredients and mix well. Pour over vegetables. Refrigerate. Yield 12-15 servings.
Mix soup, oil, vinegar and spices. Pour over carrots. Refrigerate overnight. Serve hot or cold.
Slice carrots and boil in salty water ... marinade of remaining ingredients and heat until well blended. Pour over vegetables and refrigerate.
Alternate layers of carrots, green pepper rings and ... Serve as a salad on lettuce or as a vegetable. Drained dressing is good on tossed salad.
Parboil carrots 2 to 3 minutes until ... Refrigerate overnight. Serve cold or at room temperature. A guaranteed hit at parties or picnics! Serves 8.
Slice and boil carrots until crisp tender. When cool, ... carrots before serving, or serve with a slotted spoon, as the calories are in the marinade.
Cook carrots. Cool in cold water. ... for several hours. To serve, remove veggies from the marinade. Will keep for a week in the refrigerator.
Cook carrots in salted water until medium ... vegetables and refrigerate several hours at least. Will keep in refrigerator for one month. Serves 12.
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