copper pennies recipe brown sugar
Cover and cook for 20-25 minutes or until tender stirring occasionally. 34 cup of granulated sugar.
Paula Deen S Copper Pennies And A Southern Living Cheesecake Carrot Recipes Recipes Veggie Dishes
Copper Pennies Ingredients.
. Combine the sugar vinegar oil mustard Worcestershire sauce salt and pepper in a saucepan over medium heat. Receive weekly recipes and updates from Paula. In a saucepan mix together the tomato soup salt pepper oil vinegar sugar mustard and Worcestershire sauce.
Amish Copper Pennies. Copper Pennies Paula Deen 1 cup sugar 1 cup white vinegar 1 cup vegetable oil 1 tsp dry mustard 1 tsp Worcestershire sauce 1 tsp salt 1 tsp coarsely ground black pepper 1 10 34 oz can tomato soup 2 pounds carrots peeled cooked and sliced 1 medium onion sliced into rings 1 green bell pepper coarsely chopped. Thinly slice the bell pepper.
Pour over vegetables and mix well. 1 tablespoon of yellow mustard. Mix the carrots onion and bell pepper together in a large serving dish and pour the sauce over the vegetables.
Combine soup oil sugar vinegar mustard Worcestershire sauce salt and pepper with a whisk in a medium saucepan. 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. 14 cup of canola oil.
Remove the marinade from the heat and allow to cool. Ingredients 2 pounds carrots cut into 14-inch slices 12 cup vegetable oil 1 cups sugar 1 large onion diced 1 large green pepper diced 1 can 5-12 ounces tomato juice 34 cup red wine vinegar 1 teaspoon prepared mustard 1 teaspoon Worcestershire sauce 1 teaspoon salt 14 teaspoon pepper. ½ onion cut into rings.
Directions In a small saucepan melt butter over medium heat. Bring tomato soup oil vinegar and sugar to a boil. While the carrots are cooking make the marinade by combining all of the marinade ingredients in a small saucepan and bring to a boil over medium heat.
34 cup of apple cider vinegar. Cut the onion s in half. Remove the mixture from the heat and let cool 10 to 15 minutes.
Bring to a boil over medium heat while whisking to combine soup and oil. Remove seeds and white pithy part of bell pepper cut into small pieces. ½ can tomato soup.
More Amish Carrot Recipes. While carrots are cooking heat brown sugar butter orange zest and 12 teaspoon salt in 10- or 12-inch skillet over medium heat stirring constantly until sugar is dissolved and mixture is bubbly. Thinly slice and separate the onion.
Continue to cook and whisk for about 2 to 3 minutes. Pour the mixture over. 1 teaspoon each kosher salt and freshly cracked black pepper or to taste.
Add carrots and if desired 12 teaspoon salt. Rate this Copper Pennies recipe with 2 lbs carrots peeled and sliced 1 green pepper thinly sliced 1 medium onion thinly sliced 1 10 34 oz can tomato soup 1 tsp salt 14 tsp pepper 12 cup cooking oil 34 cup vinegar 1 cup sugar 1 tsp dry mustard 1 tsp worcestershire sauce. Firmly packed brown sugar.
Sign Up For Paulas Newsletter. Get full Copper Pennies Recipe ingredients how-to directions calories and nutrition review. Bring to a boil.
Stir gently to combine and refrigerate overnight. 1 4 teaspoon pepper. In a mixing bowl combine the celery green pepper carrots and onion.
Drain and dry completely on paper towels. Cover and heat to boiling. Drain the carrots add the onions and bell peppers and set aside to cool.
1 4 cup vegetable oil. Cook the carrots in a small amount of salted water until barely tender approximately 8 minutes. Boil carrot slices 15 to 20 minutes until tender.
Simmer covered 12 to 15 minutes or until carrots are tender. Im not interested. Remove from heat and add the tomato soup.
Amish Copper Pennies Copper Pennies Ingredients. Blend remaining seven ingredients in a bowl. All cool recipes and cooking guide for Copper Pennies Recipe Brown Sugar are provided here for you to discover and enjoy Copper Pennies Recipe Brown Sugar -.
Add honey and brown sugar. Add the carrots bell pepper and onions to the marinade cover and refrigerate overnight. Peel carrots wash and cut them into thin rounds.
Stir in parsley if desired. Paula Deen Home. Salt and pepper to taste.
Mix pepper onions and carrots in a large container. Stir in the brown sugar orange juice salt ginger and cinnamon. In a separate bowl combine the remaining ingredients.
Find Paula on The Best of Paula. Melt butter in a small saucepan. 1 4 cup vinegar.
In a small saucepan melt butter over medium heat. Stir in the brown sugar orange juice salt ginger and cinnamon. 1 tablespoon of Worcestershire or to taste.
Bring to a boil stirring until. Combine the cooked carrots onions and bell pepper in a large bowl. DIRECTIONS Cook carrots till done.
Carrots peeled and cut into 14-inch slices. Put the carrots green pepper and onion in a bowl. Cover and cook for 20-25 minutes or until tender stirring occasionally.
Never miss a tasty treat again. 1 ½ pound carrots peeled and sliced half inch thick.
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