I can't tell you this is *THE* actual recioe you tasted, but it's
the only one I found after an exhaustive search! It may be one of
those that is developed according to taste!
Here is the only recipe I was able to locate, and it includes NO marinade:
Carrot Dogs - From: Pam Wagner
Large whole organic carrots
Hot dog buns
Wash, peel and trim the ends of the carrots.
Steam until just tender; you want the carrots cooked but still able to
hold their shape when lifted with tongs.
Refrigerate overnight covered well but out of liquid.
At your cookout, put the cold carrot directly on the grill and cook
until grill marks appear and heated through.
Put in bun and cover with favorite hot dog condiments.
Obviously, this does not imitate regular hot dogs, but IMO it is a
good base for the condiments and is a lot better than rubbery
vegetarian/vegan hot dogs!"
Perhaps this marinade was used; if not, I've gathered several
other carrot marinades for you. I would put the steamed carrots in the
marinade of your choice, cover and leave overnight.
Leave the carrots whole and steamed, before
placing in a marinade.
* 2 pounds carrots, sliced
* 1 green bell pepper, seeded and diced
* 1 small onion, diced
* 1/2 cup white vinegar
* 1/4 cup vegetable oil
* 1 (10.75 ounce) can condensed tomato soup
* 3/4 cup sugar
1. Place the carrots in a saucepan with enough lightly salted water
to cover. Bring to a boil, and cook until almost done, about 5 minutes
depending on how thick you slice them. Drain, and transfer to a large
bowl. Add the bell pepper and onion to the bowl with the carrots.
2. While the carrots are cooking, combine the vinegar, oil, tomato
soup and sugar in a saucepan. Bring to a boil, and cook for 1 minute.
Pour the hot dressing over the vegetables. Serve immediately, or store
in the refrigerator in a covered container and serve within 1 week.
8 small carrots, or pre-cut carrot sticks
3 tablespoons vinegar
3 tablespoons salad oil
1 small clove garlic, crushed
3/4 teaspoon seasoning salt
1/4 teaspoon salt
Combine vinegar, salad oil, garlic, seasoning salt, salt and parsley for marinade.
Slice carrots lengthwise and put in jar with marinade.
Cover jar tightly and refrigerate overnight.
Save the marinade and add to it.
2 bunches carrots, sliced
1 cup sugar
3/4 cup white vinegar
1 teaspoon dry mustard
1 can tomato soup
1 tablespoon worcestershire sauce
2 tablespoons cooking oil
2 diced onions
1 diced green pepper
salt and pepper
1. Cook carrots until crisp tender in salted water.
2. Drain Well.
3. Heat remaining ingredients, except onions and green pepper,
until sugar has dissolved and mixture is well blended and hot.
4. Pour over carrots.
5. Add onion and green pepper.
6. Combine well.
7. Refrigerate at least 24 to 48 hours.
"This ia a Marinated Carrot recipe that is real good.
I am going to try adding ramps instead of onions.
I hope it's good.
2 pounds baby carrots, cook in water till tender and drain.
Place enough ramps on top of carrots to make up for a large onion,
also slice 1 green pepper on top the ramps.
When this is done make a sauce of the following:
1 (10 oz) can undeluted tomato soup
1 cup sugar or splenda sweetener
1/2 cup vegetable oil
3/4 cup vingar
Salt & pepper
Bring to a boil and pour over the vegetables.
Marinade with an Asian flavor
9 oz (250 g) carrots
1 tsp coriander (cilantro), chopped
5 tsp chili (chilli) oil
1 1/2 tsp sugar
2 tsp salt, or to taste
1 tsp garlic shoot, shredded
1 tsp sesame oil
1 1/2 tsp vinegar
Remember to leave the carrots whole!
1. Wash and peel the carrots. Cut into 2 3/4 inch (7 cm) shreds.
Mix with 1 tsp of the salt and place in a sieve or strainer so the
excess water drains off.
2. Rinse the salt off and squeeze off the excess water. Place in a
bowl with the coriander and garlic shoot. Add the chili oil, the
remaining 1 tsp salt, the sesame oil, sugar and vinegar. Blend well
Yield: 8 servings
2 lb Bag of carrots 1/2 c Vinegar
1 Onion 1 cn Tomato soup
1 Bell pepper 1/2 c Crisco oil
1/2 Sugar 1 ts Worcestershire sauce
Boil carrots in salt water until tender-crisp and drain.
Combine ingredients, and pour over hot carrots and mix.
Marinate overnight. These carrots last for several days
Here are some blurbs about the carrot dog:
"The highlight of the late evening meal was the Carrot Dog.
Carrot Dog -- Steamed, marinated whole carrot, grilled and served on a
whole wheat hoagie with lettuce, tomato, relish, stone ground mustard
and sauerkraut. 4.95
I hope to upload one of the numerous pictures snapped on cell phones
and digital cameras as that delicacy was brought to our table. Imagine
a fancy hot dog, except there being a girthy, cooked carrot on the
bun. I passed on sampling a taste."
"I just threw a large carrot on my indoor grill with some red and
green peppers and roasted them til they were brown and soft, threw it
in a bun like a hotdog and splash a little balsmaic vinegrette on it.
It was healthy and TASTY!"
With a bit of creativity, I'm sure adapting one of these marinades
to the grilled carrot dog recipe will provide you with some tasty