Soup Carrot Coins Recipes

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CONTEST-WINNING GLAZED CARROT COINS



Contest-Winning Glazed Carrot Coins image

These glossy carrots, flavored with orange juice, cinnamon and ginger, are pretty enough for a special meal. To save time, you could substitute two 15-ounce cans of carrots for the fresh ones. -Helen Bethel, Maysville, North Carolina

Provided by Taste of Home

Categories     Side Dishes

Time 25m

Yield 4 servings.

Number Of Ingredients 7

2 tablespoons butter
2 tablespoons brown sugar
2 tablespoons orange juice
1/4 teaspoon salt
1/4 teaspoon ground ginger
1/8 teaspoon ground cinnamon
6 medium carrots, cut into 1/2-inch slices

Steps:

  • In a small saucepan, melt butter over medium heat. Stir in the brown sugar, orange juice, salt, ginger and cinnamon. Add the carrots; cover and cook for 20-25 minutes or until tender, stirring occasionally.

Nutrition Facts : Calories 94 calories, Fat 3g fat (2g saturated fat), Cholesterol 10mg cholesterol, Sodium 217mg sodium, Carbohydrate 17g carbohydrate (13g sugars, Fiber 3g fiber), Protein 1g protein. Diabetic Exchanges

SOUP CARROT COINS



Soup Carrot Coins image

I have always loved the carrots in my mom's chicken soup, so I tried to imitate the flavor in this side dish.-Denise Loewenthal, Hinckley, Ohio

Provided by Taste of Home

Categories     Side Dishes

Time 15m

Yield 4 servings.

Number Of Ingredients 7

1 can (14-1/2 ounces) chicken broth
3-1/2 cups sliced fresh carrots
1 small onion, chopped
1/2 teaspoon dried celery flakes
1/2 teaspoon dried parsley flakes
1 bay leaf
Dash pepper

Steps:

  • In a saucepan, bring broth to a boil. Add the remaining ingredients; return to a boil. Reduce heat; Cover and simmer for 5-7 minutes or until carrots are tender. Drain; discard bay leaf.

Nutrition Facts :

COPPER PENNY



Copper Penny image

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

2 pounds carrots, sliced
1 stalk celery, chopped
1 green bell pepper, chopped
1 onion, chopped
1 (10.75 ounce) can condensed tomato soup
.3 cup vegetable oil
½ cup distilled white vinegar
⅔ cup white sugar

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



Copper Pennies image

This is an easy make ahead side dish that goes so well with casseroles. It keeps in the refrigerator for up to 4 weeks.

Provided by The SouthernPlate Staff

Categories     Side Dish

Time 1h20m

Number Of Ingredients 11

10 carrots (peeled and sliced (about 5 cups))
1 medium onion (fined diced (about 1/2 cup))
1 small green pepper (fined diced (about 1/2 cup))
1 can tomato soup (undiluted)
1/2 cup vegetable oil
1 cup sugar
3/4 cup white vinegar
1 teaspoon dry mustard
1 teaspoon Worcestershire sauce
1 teaspoon salt
1 teaspoon black pepper

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.

Nutrition Facts : Calories 351 kcal, ServingSize 1 serving

COPPER COINS



Copper Coins image

Based on the ingredients, I'm not sure I would have ever tried this dish without first having it at a buffet. I don't use the pimentos, salt. I actually prefer this served at room temperature. Even if you're not a carrot lover, give this one a try. Recipe from acquaintance Janet. Unsure yields.

Provided by charlie 5

Categories     Vegetable

Time 30m

Yield 1 salad

Number Of Ingredients 11

2 lbs fresh carrots
1/2 red onion, thin sliced
1/2 green pepper, sliced very thin in 1 strips
1 (4 ounce) jar pimentos, chopped (optional)
1 cup fresh parsley, chopped
1/2 cup butter or 1/2 cup margarine
1 cup sugar
1/2 cup vinegar
1 (10 3/4 ounce) can condensed tomato soup, undiluted
1/4 teaspoon salt (optional)
1 teaspoon dry mustard

Steps:

  • Clean and peel carrots and cut into ¼" coins. Cook until tender but still crisp, about 10 minutes. Drain and place half of the carrots in a large, deep, buttered casserole.
  • Top with onion, green pepper, pimento, and parsley. Add remaining carrots.
  • Melt butter in saucepan. Add sugar, vinegar, soup, salt, and dry mustard. Add the pimentos and salt if you choose. Bring to boil and cook 2-3 minutes. Pour over carrots.
  • Refrigerate 24 hours.
  • To serve, heat in oven for 40 minutes at 350 degrees.

Nutrition Facts : Calories 2237.3, Fat 97.5, SaturatedFat 59.6, Cholesterol 244, Sodium 3001.4, Carbohydrate 341.4, Fiber 33.4, Sugar 270.5, Protein 18

GINGERY PICKLED CARROT COINS



Gingery Pickled Carrot Coins image

Fresh carrot coins are pickled in a sweet and sour blend with sliced ginger in this recipe that's great served as a side or condiment.

Provided by Marisa McClellan

Time 45m

Yield 24

Number Of Ingredients 6

2 cups cider vinegar
2 cups water
¼ cup honey
2 tablespoons pickling salt
1 (2 inch) piece fresh ginger, peeled and sliced
2 pounds carrots, cut diagonally into 1/2-inch slices

Steps:

  • Submerge 3 pint jars on a rack in a large pot of water. Cover and bring to a rolling boil, then reduce heat to low to keep jars warm until ready to fill.
  • Combine vinegar, water, honey, and pickling salt in a saucepan and bring to a boil.
  • Working with one jar at a time, remove empty jars from canning pot and add 1/3 of the ginger to each. Pack carrots into jars, leaving 1/2 inch for headspace.
  • Slowly pour hot brine over carrots, leaving 1/2 inch for headspace. Use a clean wooden chopstick to work air bubbles out of jars. Slip in additional carrots if space allows; check headspace again and add more brine if necessary to bring to 1/2 inch from top.
  • Wipe jar rims, apply lids and bands (not too tightly), and return jars to canning pot. Cover pot and return water to a rolling boil. Process for 10 minutes. Turn off heat, remove pot lid, and let jars stand in the cooling water 5 minutes to help ensure a good vacuum seal.
  • Move jars to a folded kitchen towel or wooden cutting board to cool completely before checking seals. Any unsealed jars should be refrigerated and eaten promptly. Store sealed jars in a cool, dark place. Sealed jars are shelf-stable at least 1 year.

Nutrition Facts : Calories 30.8 calories, Carbohydrate 6.8 g, Fat 0.1 g, Fiber 1.1 g, Protein 0.4 g, Sodium 609.3 mg, Sugar 4.8 g

CANDY CARROT COINS



Candy Carrot Coins image

Tossed with a brown sugar and butter glaze, these carrots taste slightly sweet and look perfectly shiny.

Provided by looneytunesfan

Categories     Vegetable

Time 15m

Yield 4 serving(s)

Number Of Ingredients 4

1 lb carrot
1 tablespoon butter
2 tablespoons brown sugar
1 teaspoon water

Steps:

  • Peel the carrots, then slice each one into rounds.
  • Place the carrot coins in a microwave-safe bowl, cover them with water, and cover the bowl with plastic wrap.
  • Microwave for 6 to 7 minutes or until the carrots are tender but not mushy. Drain the water and set the carrots aside.
  • In a small frying pan, melt the butter, stir in the brown sugar and water, and cook for 1 minute.
  • Add the carrot coins and toss to coat with the brown sugar mixture. Cook on low for 3 to 4 minutes or until the carrots are thoroughly glazed.

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