Copper Carrots Recipes
COPPER CARROTS
WHEN I prepare this delicious carrot recipe, I'm reminded of a fabulous church supper our family attended back in 1942. I had never seen so much delicious food before - truly Southern cooking in full flower. These carrots were one of the side dishes served. -Billie Scoggins, Long Beach, Mississippi
Provided by Taste of Home
Categories Side Dishes
Time 20m
Yield 2 servings.
Number Of Ingredients 8
Steps:
- In a small saucepan, cook carrots in water until tender; drain. Remove carrots; set aside and keep warm. In the same saucepan, combine sugar, cornstarch, salt and ginger. Gradually stir in orange juice; bring to a boil. Cook and stir for 2 minutes. Add butter. Return carrots to pan; heat through. Sprinkle with parsley if desired.
Nutrition Facts :
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.
COPPER PENNY
This was a popular carrot, celery, green pepper, and onion salad my Mom used to make in the summer and for picnics.
Provided by KRYM
Categories Salad Vegetable Salad Recipes
Yield 5
Number Of Ingredients 8
Steps:
- Bring a pot of water to boil, add carrots and boil until the carrots are just tender, approximately 10 minutes. Drain well.
- In a mixing bowl combine the celery, green pepper, carrots and onion.
- Bring tomato soup, oil, vinegar and sugar to a boil. Stir well. Remove the mixture from the heat and let cool, 10 to 15 minutes. Pour the mixture over the vegetables, mix until all of the vegetables are coated. Marinate this salad overnight before serving.
Nutrition Facts : Calories 351.1 calories, Carbohydrate 55.5 g, Fat 14.6 g, Fiber 6.2 g, Protein 3.2 g, SaturatedFat 2 g, Sodium 471.2 mg, Sugar 41.1 g
COPPER PENNIES
This recipe has become such a reliable standby for me that it's expected and welcomes by my friends. This dish can be served chilled for a salad or warm for a side dish. Either way it's always a hit. This can be made ahead and kept in the refrigerator for a few days.-Agnes Circello, Belle Rose, Louisiana
Provided by Taste of Home
Categories Lunch Side Dishes
Time 20m
Yield 8 cups.
Number Of Ingredients 11
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.
Nutrition Facts : Calories 144 calories, Fat 7g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 210mg sodium, Carbohydrate 21g carbohydrate (17g sugars, Fiber 2g fiber), Protein 1g protein.
MARINATED CARROTS "COPPER PENNIES"
A co-worker of mine, Pam Derby, from San Angelo, TX gave me this recipe back in the '80's and I have enjoyed it, taking it to potlucks, etc.
Provided by KeriLou
Categories Vegetable
Time 12h10m
Yield 12 serving(s)
Number Of Ingredients 11
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.
Nutrition Facts : Calories 198.6, Fat 9.3, SaturatedFat 1.4, Sodium 393.2, Carbohydrate 28.7, Fiber 2.7, Sugar 22.7, Protein 1.3
COPPER PENNIES
I know, there are Copper Pennies all over the place. This is a tad different than the others, but very similar. They must be good to have so many recipes. Really, they are good; they make a great side dish at a picnic or cookout. They are served cold and go with anything. When I make them, I share them with my daughter as she loves them, too. It is a great way to get your carotene.
Provided by Mimi in Maine
Categories Vegetable
Time 1h20m
Yield 10-12 serving(s)
Number Of Ingredients 11
Steps:
- Cook carrots till done; drain and rinse.
- Put the carrots, green pepper, and onion in a bowl.
- In a saucepan mix together the tomato soup, salt, pepper, oil, vinegar, sugar, mustard, and Worcestershire sauce.
- Bring to a boil, stirring until thoroughly blended.
- Pour over veggies and refrigerate for at least 1 hour and better for a few hours.
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PAULA DEEN'S COPPER PENNIES AND A SOUTHERN LIVING …
A copper penny carrot salad recipe made with fresh cooked carrot, onion and green peppers and coated with a tangy tomato sauce flavored with mustard, vinegar and Worcestershire. ... Food, Salads and Relishes. Carrot Recipes. …
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COPPER PENNIES CARROT SALAD - SWEET AND SOUR CARROTS
Add half of a thinly sliced green bell pepper. Remove all of the ribs and slice the green pepper as thinly as you possibly can. Toss. Heat the tomato soup marinade mixture to boiling, reduce and let simmer for about 5 minutes …
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COPPER PENNIES | AMERICAN HEART ASSOCIATION RECIPES
Cook for 5 to 8 minutes, or until tender-crisp, stirring occasionally. Stir in the bell pepper and onion. Cook for 1 to 2 minutes. Drain the vegetables well in a colander. In the same pot, stir together the remaining ingredients. Cook …
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COPPER PENNY CARROTS | GRITSANDPINECONES.COM
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 …
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REAL FOOD 'COPPER PENNY CARROTS' SALAD - LEARNING AND …
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Slice the carrots into thin round slices and place in a medium kettle. Cook the sliced carrots until almost done. Cool the carrots in a large mixing bowl and add the chopped green pepper and sliced onion. Mix the remaining ingredients …
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SWEET & SOUR CARROTS AKA COPPER PENNIES - SOUTHERN PLATE
In a saucepan, whisk together the soup, oil, sugar, vinegar, mustard, Worcestershire, salt and pepper. Bring to boil over medium heat while whisking for 2-3 …
From southernplate.com
5/5 (3)Total Time 1 hr 20 minsCategory Side DishCalories 351 per serving
From southernplate.com
5/5 (3)Total Time 1 hr 20 minsCategory Side DishCalories 351 per serving
- 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.
- 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.
COPPER PENNY CARROTS RECIPE - TASTINGTABLE.COM
Place carrots in a steamer basket. Steam for 4 to 5 minutes, or until tender, then drain. Alternatively, you can simply boil the carrots and drain excess water. In …
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5/5 (19)Calories 257 per servingCategory Side Dish
From tastingtable.com
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COPPER PENNY CARROTS – VINTAGE.RECIPES
A vintage handwritten recipe card for Copper Penny Carrots; a classic side-dish – especially for Thanksgiving – that contains carrots, a green pepper, onion, tomato soup, sugar, oil, vinegar, dry mustard, and Worcestershire Sauce. Print Recipe. Ingredients. 2 pounds carrots; 1 large green pepper; 1 large onion;
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The best copper-rich foods include beef liver, lentils, almonds, sunflower seeds, raw kale, turnip greens, blackstrap molasses, asparagus, dark chocolate, sesame seeds, and goat cheese, among others. The deficiency of copper can be treated with a nutritious diet or with supplements. Photo Credit: Shutterstock.
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Cook the carrots in a small amount of salted water until barely tender, approximately 8 minutes. Cut the onion (s) in half. Thinly slice and separate the onion. Thinly slice the bell pepper. Combine the cooked carrots, onions and bell pepper in a large bowl. In a separate bowl, combine the remaining ingredients.
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AMOUNT OF COPPER, CU IN CARROTS, FROZEN, BOILED, COOKED, DRAINED, …
There is 0.08 mg amount of Copper, Cu in 100 g, grams portion amount of Carrots, frozen, boiled, cooked, drained, with salt. Copper belongs among essential trace minerals group. In the body copper is essential component of many enzymes crucial for iron metabolism and enzymes which are involved in antioxidant mechanism.
From traditionaloven.com
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COPPER CARROTS
Oct 1, 2015 - WHEN I prepare this delicious carrot recipe, I'm reminded of a fabulous church supper our family attended back in 1942. I had never seen so much delicious food before - truly Southern cooking in full flower. These carrots were one of the side dishes served. -Billie Scoggins, Long Beach, Mississippi
From pinterest.ca
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Directions. Combine the sugar, vinegar, oil, mustard, Worcestershire sauce, salt and pepper in a saucepan over medium heat and bring to a boil. Remove from the heat and add the soup. Mix the carrots, onion and bell pepper together in a large glass dish; pour the sauce over the vegetables, stir gently to combine, and refrigerate overnight.
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Milk. Milk (and most milk products) is safe to include in a low copper diet. Per liter of milk contains approximately 0.20 to 0.80mgm. Milk and milk products contain protein, fat, and carbohydrates. They also contain calcium, riboflavin, phosphorus, potassium, magnesium, zinc, and vitamins A and B12.
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RECIPE(TRIED): COPPER PENNY CARROTS - FOOD HOUSE
Copper Penny Carrots Recipe. COPPER PENNY CARROTS. 2 lb Carrots, thinly sliced 1 ea Green Pepper, thinly sliced 1 ea Onion, thinly sliced 1 c Sugar 1 t Worcestershire sauce 1 can Tomato Soup 1/2 c Vegetable Oil 3/4 c Cider Vinegar 1 t Prepared Mustard Salt and pepper to taste. Cook carrots in salted boiling water until medium done, still crispy.
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There are also vegetables with high copper content. Raw kale contains 1,409mcg of copper for every 100 grams. Raw is preferable to frozen kale which only contains 46mcg of copper per 100 grams. In addition, Swiss chard, when cooked, provides more than one third of your daily dietary intake of copper.
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This process will take about 1- 1 1/2 minutes. ~ Step 6. Fold in the carrots, onion and green pepper. Cover and refrigerate, several hours to overnight and up to 3-5 days prior to serving. Serve cold. This "oldie but goodie recipe" is a truly wonderful end-of-Summer side-dish bursting full of Fall color! Copper Carrot Coins: A Super-Simple Side ...
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Boil sliced carrots in just enough water to cover, until just tender. Drain and set aside in bowl. Cool slightly and add bell pepper and onion. Mix remaining ingredients for marinade in saucepan. Bring to a boil, pour over vegetables, chill several hours and serve.
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Cherry is higher in Copper, yet Carrot is higher in Vitamin A RAE, Vitamin K, and Vitamin B6. Carrot's daily need coverage for Vitamin A RAE is 86% more. Cherry has 2 times more Copper than Carrot. While Cherry has 0.104mg of Copper, Carrot has only 0.045mg. The amount of Sugar in Carrot is lower.
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COMPARE COPPER IN FENNEL TO COPPER IN CARROT
References. The source of all the nutrient values on the page (excluding the main article the sources for which are presented separately if present) is the USDA's FoodCentral.
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