copper pennies recipe using canned carrots
Keep scrolling for the printable recipe card. Instructions Peel carrots wash and cut them into thin rounds.
Sweet And Sour Carrots Or Copper Pennies Recipe Food Network Recipes Recipes Food
Cook carrots until tender in a small amount of water then drain and cool.
. Click on step to mark as complete. Ingredients 1 cup sugar 1 cup white vinegar 1 cup vegetable oil 1 teaspoon dry mustard 1 teaspoon Worcestershire sauce 1 teaspoon salt 1 teaspoon coarsely ground black pepper 1 10 34 oz can tomato soup 2 lbs peeled cooked and sliced carrots 1 medium sliced into rings onion 1 coarsely chopped. Alternate layers of carrots pepper onion.
Remove seeds and white pithy part of bell pepper cut into small pieces. Mix together the soup vegetable oil sugar vinegar and. You can find the recipe here.
Peel them then toss in a little olive oil and roast them whole. Drain cool and slice into coins. Mix pepper onions and carrots in a large container.
Slice boil carrots in salted water until tender. Cook for about 5 minutes just until crisp-tender. Bring to a boil over high heat.
For a different version try roasting the carrots instead of boiling them. Place into a microwave safe bowl add 2 tablespoons of water. Rinse in ice water.
Cook for 5 to 8 minutes or until tender-crisp stirring occasionally. Heat to boil over medium-high heat and bring. Carrots onion slices and green pepper are marinated in a.
Boil carrots whole until tender. Bring a large pot of water to a boil over high heat. 1 pound raw carrots 2 tablespoons olive oil ½ teaspoon kosher salt ¼ teaspoon ground black pepper ½ green bell pepper seeded and chopped ¼ cup.
Directions Cook carrots till done. Place in a saucepan and cover with water. Cut up carrots the shape you want and cook in lightly salted water until tender-crisp.
Blend remaining seven ingredients. Put the carrots in a medium pot. This Copper Pennies recipe is so delicious and full of flavor.
Boil sliced carrots in lightly salted water until tender. Copper pennies recipe using canned carrots. Chop onion and pepper and add to carrots.
Cut the carrots into rounds after they cool. 12 teaspoon soy sauce lowest sodium available 2 tablespoons brown sugar. Add the carrots onion and green pepper and stir gently to combine.
½ green pepper sliced. Mix together all marinade ingredients. Reduce the heat to medium high.
How simple is that. Place the carrots in a 3-quart saucepan and cover with water. Pour over cooled carrots and refrigerate overnight.
Refrigerate for at least 2 hours before serving. Place in a saucepan and cover with water. Transfer the carrots to a serving platter and top with.
Put the carrots green pepper and onion in a bowl. Put the carrots in a medium pot. Fresh cooked carrots sliced 14 in thick can use 4 12 cups canned carrots 2 medium onions thinly sliced and separated 12 green pepper sliced 1 can tomato soup 34 cup vinegar 23 cup sugar 12 cup oil 1 teaspoon worcestershire.
1 ½ pound carrots peeled and sliced half inch thick. Carrots onion slices and green pepper are marinated in a tasty dressing. Make marinade of remaining ingredients.
Stir in the pinch of salt then add the carrots. Copper pennies recipe using canned carrots. Pour the sauce over the vegetables stir gently to combine and refrigerate overnight.
You should have roughly 4 cups of sliced carrots. Place the carrots cut up green pepper and sliced onions in the sauce several hours or overnight in the. Alternate layers of carrots onions and green pepper in dish.
Peel and slice the carrots into round coins. In a saucepan mix together the tomato soup salt pepper oil vinegar sugar. Copper Pennies are so light and refreshing for a marinated salad.
Reduce heat to low and cook for 5 minutes or just until the carrots are tender.
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