copper pennies recipe with canned carrots
Reduce heat to low and cook for 5 minutes or just until the carrots are tender. Pour over vegetables and mix well.
Copper Pennies Sweet Sour Carrots Southern Plate Veggie Recipes Recipes Vegetable Recipes
Bring a large pot of water to a boil over high heat.
. Add onion sliced and separated into rings. Sized white onion cut in strips 1 bell pepper 1 10 34 oz can condensed cream of tomato soup 12 c. Put the carrots in a medium pot.
Chop onion and pepper and add to carrots. Carrots onion slices and green pepper are marinated in a tasty dressing starting with tomato soup. Cook for about 5 minutes just until crisp-tender.
Canned sliced carrots 1 med. Drain the vegetables well in a colander. Place into a medium to large glass bowl and top with the very thinly sliced sweet onion and bell pepper.
Mix pepper onions and carrots in a large container. Stir the dressing ingredients until smooth. 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 finely minced onion.
Cook for 1 to 2 minutes. Pour the sauce over the vegetables stir gently to combine and refrigerate overnight. Combine the remaining ingredients in another bowl and mix well.
Add diced green pepper. Reduce the heat to medium high. Nov 07 2021 Recipes for Copper Penny Carrots have been around forever and most call for boiling the carrots and then marinating them in a mixture of canned tomato soup vinegar vegetable oil and sugar.
1 teaspoon yellow mustard 1 teaspoon Worcestershire sauce 1 teaspoon salt 1 teaspoon pepper Directions Place the carrots in a 3-quart saucepan and cover with water. Drain cool and slice into coins. Drain the vegetables well in a colander.
Worcestershire sauce 1 tsp. When ready drain half the sauce and serve. Add a pinch of salt.
Pour marinade over veggies. Blend remaining seven ingredients in a bowl. Vegetable oil 1 c.
Place carrots in a steamer basket. Place in a saucepan and cover with water. Use as a cold vegetable or a salad.
Place in a mixing bowl. Slice the carrots into thin round slices and place in a medium kettle. Stir in the bell pepper and onion.
Peel and slice the carrots into round coins. Place into a microwave safe bowl add 2 tablespoons of water cover and cook on high about 7 minutes or until crisp tender. Place the carrots in a medium saucepan with just enough water to cover them.
Stir in the bell pepper and onion. Keeps about 2 to 4 weeks. Prep and Cook the Carrots STEP 1.
COOKS TIP If you dont have a vegetable peeler use a sharp knife to scrape the carrots. Reduce the heat to medium high. Cook for 1 to 2 minutes.
Drain the carrots and let cool. Pour the tomato mixture over the carrot mixture and refrigerate for several hours or over night before serving. Rinse in cold water.
Combine the carrots chopped green pepper and chopped onion in a bowl. Directions Remove seeds and white pithy part of bell pepper cut into small pieces. Put the carrots in a medium pot.
In the same pot stir together the remaining ingredients. Black pepper 1 tsp. Copper pennies recipe using canned carrots.
Canned carrots slice and cover with. Add chopped bell pepper and onions and stir to distribute. Cook for 5 to 8 minutes or until tender-crisp stirring occasionally.
I used these ingredients to make the marinade. Yellow mustard garlic powder to taste Cook carrots until tender in a small amount of water then drain and cool. Reduce heat to medium and continue to cook until carrots are tender when pricked with a fork about 10 minutes.
Your microwave time may vary. Mix together the soup vegetable oil sugar vinegar and seasonings. In the same pot stir together the remaining ingredients.
Heat to boil over medium-high heat and bring to a boil. Cook for 5 to 8 minutes or until tender-crisp stirring occasionally. Bring to a boil over high heat.
12 cup vinegar 12 cup salad or olive oil 34 cup sugar 1 tablsp. Add to carrots and toss to coat. Peel the carrots and cut them into ¼ rounds.
You should have roughly 4 cups of sliced carrots. Alternatively you can simply boil the carrots and. Place into a medium to large glass bowl and top with the very thinly sliced sweet onion and bell pepper.
Cover bowl and marinate overnight in refrigerator. 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. Cook the carrot slices being sure not to overcook.
Stir in the pinch of salt then add the carrots. DIRECTIONS Boil carrots whole until tender. Boil and cook carrots about 15-20 minutes or until fork tender.
Place all ingredients in a mixing bowl and whisk to combine. Cover and refrigerate for 24 hours. Bring to a boil over high heat.
Steam for 4 to 5 minutes or until tender then drain.
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