2452 carrot salad oil Recipes

carrots, sunflower oil, capers (save the vinegar they are pickled in), peppercorn (coasely ground)

carrots, onion, green pepper, tomato soup, sugar, salad oil, cider vinegar

carrots , julienned, oil, lemon juice, ground cumin, sugar, pepper, fresh cilantro, chopped, cayenne, salt

carrots , juliene,matchstick,or coarsely shredded, green sweet pepper , cut into matchstick-size pieces, orange juice, lime juice, salad oil, toasted sesame oil, chopped dry roasted peanuts

baby carrots , boiled 10-15 minutes, red onions, sliced thin, green pepper, red pepper, thinly sliced, tomato soup (low sodium ), red wine vinegar, salad oil, sugar, equal sugar substitute (or 1/2 cup. regular sugar), worcestershire sauce, salt, lemon pepper, pepper

green beans, drained, sliced carrots, drained, red kidney beans, rinsed and drained, white onion, very thinly sliced, green bell pepper, chopped, celery, chopped, fresh parsley, snipped fine, white vinegar, artificial sweetener , to taste (or 1/3 cup sugar), salad oil, salt, dry mustard, black pepper

carrots , about 5 large, extra virgin olive oil, garlic, crushed, ground cumin, freshly ground black pepper, fresh lemon juice

carrots, lemon juice, vegetable oil, sugar, dijon mustard, freshly ground pepper, chopped fresh parsley (or cilantro), salt, lettuce leaf

carrots, trimmed and peeled, garlic clove, ground cinnamon, ground cumin, sweet paprika, cayenne pepper (optional), lemon, juiced, sugar, salt , to taste, olive oil , to taste, chopped parsley , to taste

carrots (i mash the if i intend to use it as a dip!), extra virgin olive oil, garlic, crushed, ground cumin, sweet paprika, white wine vinegar, chopped fresh coriander, salt, fresh ground pepper

carrots, scraped and finely grated, shredded coconut, poppy seeds, currants, cashew nuts, chopped, lemon juice, oil, mild curry powder

carrots, onion, sliced into thin rings, tomato soup, sugar, canola oil (or vegetable), white vinegar, salt, black pepper, celery seed

carrot, red onion, bell pepper, any color, sugar ( substitute) or 1/2 cup splenda granular ( substitute), white vinegar, canola oil, tomato soup

carrots or, chopped green onion, condensed tomato soup, garlic powder , onion powder, dry mustard and black pepper, red wine vinegar, red onion, sliced (about 1/4 cup), yellow pepper, cut in 1 pieces (about 3/4 cup), sugar, thawed frozen carrots, vegetable oil

pd. carrots,sliced and cooked, green pepper sliced thin ( i always put more), celery, thinly sliced, red spanish onion, thinly sliced in rings( i always cut the rings in four), sauce ), tomato soup, salad oil, white sugar, vinegar, jarred mustard

carrots, onion, cut in rings, green pepper, cut in strips, tomato soup, white sugar, salad oil, vinegar, dry mustard, salt, pepper

carrots, olive oil, plus extra to garnish, onion, minced, sugar, garlic cloves, crushed, serrano chili, minced (and seeded , if you want less heat), green onion, minced, ground ginger, ground coriander, ground cinnamon, sweet paprika, ground cumin, white wine vinegar, preserved lemon, chopped (quick preserved lemon), kosher salt, fresh cilantro, coarsely chopped plus extra to garnish, greek yogurt, chilled

carrot fritters, pealed and chopped carrots, onion chopped fine, water, eggs, flour, salt, paprika, chopped parsley (make it 1 tbsp if you re using dry parsley), salad oil, prepared mustard for dipping if desired., in a saucepan , combine carrots with onion and water. bring to a boil, simmer covered until carrots are tender. drain liquid into a measuring cup. measure 1/2 cups of that liquid into a small bowl. separate eggs. set aside the whites in another small bowl. add the yolks to the reserved liquid and mix. add flour, salt and paprika and beat until smooth., beat egg whites until stiff but not dry. at this point you should have 3 different mixtures ., is the carrots and onions, is the egg yolks and simmering liquid, is the egg whites stiffly beaten, fold 1 and 2 into 3. add the parsley., heat some oil for frying in a griddle or skillet. drop batter by heaping tablespoonful and fry until golden brown, both sides.