53572 carrot stick snack Recipes

carrots, olive oil, chopped fresh herbs (dill or basil), salt

strained baby carrots, sugar, ground cinnamon, ground ginger, ground nutmeg, salt, low-fat vanilla frozen yogurt, low-fat milk, ice cubes, carrot sticks (garnish ) (optional)

carrots, peeled & cut into 3-inch sticks slightly thicker than a pencil, water, cider vinegar, granulated sugar, cinnamon stick

carrots , scrapped & quartered lengthwise, dill pickle juice, dried parsley or fresh parsley or dried dill weed, for garnish

carrots , julienned, brown sugar, cornstarch, orange juice, butter

pretzels, ritz bits miniature crackers (or ritz sticks snack crackers), salted cashews, cheddar cheese goldfish crackers, ranch dressing mix, vegetable oil

cocoa, cocoa, flour, baking powder, sugar, carrot, shredded, skim milk, applesauce, egg whites, beaten, vanilla

brussels sprout, carrot, baby snack size, water, butter, shallots, cumin, pepper, parsley, lemon juice

canned chickpeas, rinsed and drained, low-fat plain yogurt, chopped fresh cilantro, garlic clove, chopped, fresh lemon juice, water, salt, pita loaves with pockets, split horizontally, carrots, trimmed and cut into sticks

green beans, ends trimmed, carrots, peeled (cut into matchstick strips), butter, olive oil, salt and black pepper, chopped nuts (optional)

flour, grated parmesan cheese, baking powder, salt, carrot, finely shredded, oil

carrots, garlic, halved, lemon zest, chopped parsley, chopped fresh dill, olive oil, lemon juice

carrot , cut into 3 1/2- by 1/3-inch sticks, water, cider vinegar, sugar, garlic cloves, lightly crushed, dill seeds or 2 -3 heads fresh dill weed or 2 -3 heads dried dill weed, salt

butter or 1/2 cup margarine, pumpkin quick bread mix, shredded carrot, chopped walnuts, egg, cream cheese frosting

cornmeal, all-purpose flour, onion powder, old bay seasoning, salt, chopped fresh parsley, egg white, buttermilk, hot sauce, carrots, scraped and cut into thin strips (can use more ), vegetable oil

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.