Copper Carrots
10 ingredients
2 steps
Ingredients
- 2 lb. carrots
- 1 tsp. Worcestershire sauce
- 3/4 c. vinegar
- 1/2 c. Wesson oil
- 1 tsp. mustard
- 1 c. tomato soup
- 1 onion, chopped
- 1 bell pepper, chopped
- 1 c. sugar
- salt and pepper to taste
Directions
-
1Slice and boil carrots in salted water until tender. Drain and cool. Mix with onion and bell pepper. Mix remaining ingredients well.
-
2Pour over vegetables and store in refrigerator up to 2 weeks.
Products Matching These Ingredients
Eirn original curry Sauce
Eirn
NOVA 4
Walkers Crisp Famously Worcester Sauce Crisps
Walkers
Seriously Salt & Vinegar
Walkers
NOVA 4
Organic Sparkling Lemon + Strawberry Apple Cider Vinegar Beverage
Trader Joe's
NOVA 4
Caperberries In Vinegar
La Pedriza
NOVA 3
Broccoli, cauliflower & carrots california blend
Spartan
A NOVA 1
Cut & peeled baby carrots
A NOVA 1
Cut & peeled baby carrots
A NOVA 1
Original worcestershire sauce, original
NOVA 4
Worcestershire Sauce
Harris Teeter
E NOVA 4
Worcestershire sauce, worcestershire
E NOVA 4
More Recipes to Try
Gorgonzola-Garlic Dip
7 ingredients
Instant Pot® Chicken And Tortilla Soup
15 ingredients
Green Beans And Pears With Bacon
5 ingredients
Vegan Gluten-Free Dumplings
13 ingredients
Rice Crispy Pies
2 ingredients
Delicious Barbeque Sauce
9 ingredients
Easy Layered Black Bean Dip
10 ingredients
Creamy Chicken Enchiladas Verde
9 ingredients
Bourbon Street Rib-Eye Steak
7 ingredients
Easy Sheet Pan Roasted Cauliflower With Curry
6 ingredients
Spicy Stuffed Chicken Thighs
7 ingredients
Chicken Breasts In Caper Cream Sauce
8 ingredients