Marinated Carrots Copper Pennies Food

EASY MARINATED CARROTS

Steps:

• Bring a pot of lightly salted water to a boil. Cook carrots in boiling water until soft but firm to the bite, about 10 minutes; drain. Transfer carrots to a container with a lid; add onion and bell pepper.
• Stir tomato soup, sugar, vinegar, oil, Worcestershire sauce, mustard, salt, and black pepper together in a saucepan over medium heat; cook and stir until sugar is completely dissolved, about 5 minutes. Pour soup mixture over vegetables.
• Cover the container and refrigerate vegetables, 8 hours to overnight.

MARINATED CARROTS

Steps:

• Place the carrots in a large saucepan with enough water to cover. Bring to a boil, and cook until nearly done. Drain, and transfer to a large bowl. Add onion and green pepper strips to the same bowl. While carrots are cooking, mix tomato soup, oil, vinegar, sugar, salt, pepper, mustard and ketchup together in a medium sized bowl. Pour mixture over top of vegetables and mix well. Cover and refrigerate overnight.

MARINATED CARROTS

Steps:

• Place the carrots in a saucepan with enough lightly salted water to cover. Bring to a boil, and cook until almost done, about 5 minutes depending on how thick you slice them. Drain, and transfer to a large bowl. Add the bell pepper and onion to the bowl with the carrots.
• While the carrots are cooking, combine the vinegar, oil, tomato soup and sugar in a saucepan. Bring to a boil, and cook for 1 minute. Pour the hot dressing over the vegetables. Serve immediately, or store in the refrigerator in a covered container and serve within 1 week.

COPPER PENNIES

Steps:

• Cook the carrots just until crisp-tender; drain. Combine all remaining ingredients in a large bowl. Add carrots and stir until well mixed. Cover and refrigerate at least 3-4 hours. , Serve cold as a salad, or warm it and use as a side dish. Store in the refrigerator for up to 2 weeks.

COPPER PENNIES RECIPE (MARINATED CARROTS)

Steps:

• Preheat the oven to 400 degrees F.
• Peel the carrots and slice them into approximately ¼-⅓ inch thick medallions.
• Place them on a baking sheet and top with the olive oil and salt and pepper. Toss to combine and spread them out evenly in a single layer.
• Roast for approximately 10-12 minutes for crisp-tender carrots. If you like your carrots more well done, leave them in the oven for a few more minutes. Test the carrots by sticking a fork in them.
• When the carrots are done remove from the oven and allow to cool. Set aside.
• While the carrots are cooking, combine all of the marinade ingredients in a small saucepan and bring to a boil over medium heat. Remove the marinade from the heat and allow to cool.
• Add the carrots, bell pepper and onion to the marinade, cover and refrigerate overnight.
• To serve, either drain the marinade or use a slotted spoon.

MARINATED CARROTS (COPPER PENNIES)

Steps:

• 1. in a large pan, cover carrots with water and bring to a boil. boil until fork tender. drain and cool. when carrots have cooled, cut onions and peppers into rounds and mix well with the cooled carrots.mix the other ingredients well and pour over the carrots. cover and let stand in the refrigerator for at least 12 hours before draining and serving. will keep in the fridge up to two weeks!

COPPER PENNIES

Steps:

• Place the carrots in a medium saucepan and cover with water. Heat to boiling over medium-high heat. Reduce heat and cook for an additional 10 minutes or until tender when pricked with a fork.
• Drain the carrots, add the onions and bell peppers and set aside to cool.
• Combine soup, oil, sugar, vinegar, mustard, Worcestershire sauce, salt and pepper with a whisk in a medium saucepan. Bring to a boil over medium heat while whisking to combine soup and oil. Continue to cook and whisk for about 2 to 3 minutes. Set aside and cool to room temperature.
• Pour the sauce mixture over the carrot mixture and stir to combine. Store, covered, in the refrigerator for up to 4 weeks.Serve cold from the refrigerator.

24-HOUR COPPER PENNIES

Steps:

• Slice carrots in rounds and cook until tender but not mushy; drain.
• Thinly slice onion, green pepper and celery; add to carrots.
• Add rest of ingredients and cook for 5 minutes longer. Cool and marinate in fridge for 24 hours.

MARINATED CARROTS "COPPER PENNIES"

Steps:

• Slice & boil carrots in salted water until tender.
• Rinse in ice water.
• Alternate layers of carrots, pepper, & onion.
• Make marinade of remaining ingredients.
• Cover & refrigerate overnight.

SWEET AND SOUR CARROTS OR COPPER PENNIES

Steps:

• Dice carrots then cook in boiling water until tender yet crisp. Drain and allow to cool. Combine tomato soup, vegetable oil, sugar, vinegar, dry dill and salt and bring to a simmer. Let cool to room temperature. Pour mixture over carrots. Add green pepper and onion along with the mix and carrots.

SUZIE'S MARINATED CARROT SALAD

Steps:

• Steam the carrots and chill overnight. Add the remaining vegetables with the carrots in a large bowl. Combine the dressing ingredients in a separate bowl and pour over the vegetables. Chill in a covered container. Enjoy!

MARINATED CARROTS

Steps:

• 1. Chop carrots in 1/4 inch rings. Boil in salted water till crisp (about 10 minutes, drain and cool.
• 2. Cut onions in rings.
• 3. Chop bell peppers into small pieces.
• 4. Mix together, tomato soup, sugar, vinegar, prepared mustard, oil, salt, pepper & Worcestershire sauce.
• 5. Pour mixture over carrots, onions and bell peppers. Refrigerate and sit at least over night.