Precook carrot sticks until tender (not quite done).
Place salt in carrots as they cook.
After cooking, arrange slices in bottom of square dish.
Spread diced bell pepper over slices.
Mix orange juice, brown sugar and finally milk.
Pour over peppers and carrot sticks.
Sprinkle Parmesan cheese over dish.
Cook until top mixture thickens.
Do not get real thick but until mixture soaks into the carrots.
Usually 20 to 30 minutes at 350\u00b0 will be sufficient.
Combine vinegar, garlic, parsley, salad oil and salt.
Pour over carrot sticks and marinate overnight.
If placed in Tupperware bowl, bowl can be turned over to keep carrots coated with marinade.
Place the carrot sticks with about 1/2 teaspoon
Sauce: heat and let it simmer, stir occasionally and reduce to about 1/4 cup volume. Add cayenne sauce and melted butter. Mix.
deep fry wings until fully cooked. Toss in sauce, serve Hot with celery and carrot sticks.
platter. Serve with carrot sticks, celery sticks and blue cheese dressing for
he water).
Boil the carrot sticks in the same water until
Blend first 10 ingredients, and pour into a small bowl. (I used a blender on pulse just until well mixed.).
Place in the center of a large serving plate, and surround with arrangements of crisp fresh carrot sticks, celery sticks, zucchini, and broccoli. Garnish with parsley or sprigs of watercress, if desired.
Wash and peel carrots, then cut them into thick sticks.
Heat a large sauce-pot over low heat and melt the butter and sugar together until the sugar caramelizes.
Add the carrot sticks to the caramel mixture and stir to coat.
Add the hot broth,cover, and let carrots steam 25-30 minutes over medium-low heat (after 15 minutes, remove the lid so the remaining liquid will evaporate.).
Once the carrots are cooked enough to your liking, whisk in the cream, season to taste, and add the chopped parsley.
Serve warm.
In medium bowl, crush tomato with potato masher.
Peel avocados; halve crosswise and remove pits.
Slice avocados into crushed tomato.
Crush with tomato until well blended.
Add chile peppers, onions, vinegar, salt and pepper.
Mix well. Refrigerate, covered, until well chilled, at least 1 hour. Prepare cauliflowerets, celery and carrot sticks.
Refrigerate in bowl of salted water until well chilled.
Serve guacamole, surrounded with drained vegetables, as an appetizer.
Makes 8 servings.
About 30 minutes before serving, clean and cut carrots into carrot sticks, then cut sticks two inches long.
In a 1 1/2-quart saucepan over high heat and 1 inch of salted water, heat carrots to a boil.
Reduce heat to low, cover and cook 10 minutes or until tender.
Drain and stir in sugar, parsley and margarine.
Mix well. Makes 4 servings.
Cook carrots in boiling water for 5 minutes. Drain and set aside. In a saucepan, combine the balance of ingredients with 1/2 cup water. Bring to the boil. Add carrots; cover and cook for 6 to 7 minutes, until carrots are tender but still crisp. Chill in vinegar mixture overnight.
Mash avocado in bowl.
Add yogurt, onion, salt and white pepper.
Stir until blended.
Serve with carrot sticks.
Combine the sour cream and onion soup mix well. Be sure the spinach is very well drained; you will want to squeeze it with your hands so that it will not make your dip watery. Mix into sour cream mixture.
Cover and chill overnight. Serve with chips, crackers, or fresh carrot sticks.
Place carrots in large pan with water & boil, covered, until just tender, about 7-10 minutes.
Remove carrots to a bowl & keep the liquid in the large pan.
To the carrot liquid add cider vinegar, sugar & cinnamon, then bring to boil.
Pour hot liquid over carrots & let cool.
Cover & chill overnight or as long as 2 1/2 weeks, before serving.
Wash peppers and stick a pin several times in each one.
Pack in pint jars, along with carrot sticks, if you want them.
Add 1 teaspoon each of olive oil and salt.
The brine is made of half vinegar and half water, which is heated until it just boils.
Pour into jars and seal at once.
Cut Swiss or round steak into individually sized pieces. Pound flour into both sides of meat.
Brown both sides in hot fat in a large, heavy skillet with cover.
Add water, celery, stewed tomatoes, onion, carrot sticks and salt and pepper to taste. Simmer for 1 hour with cover on.
When meat and vegetables are tender, remove from pan.
Add brown gravy mix to juice in pan. Add more water, if necessary.
Serve with mashed potatoes.
ops of rolls.
Push carrot sticks into olives, then insert carrots
Cook vegetables until tender.
Wrap 1 slice of ham around 2 pieces of broccoli and 2 carrot sticks.
Heat until warm.
Heat Cheez Whiz and pour over roll-ups when ready to serve.
Cut bread into a circle with a round cookie cutter or the rim of a glass; discard excess bread. Spread cream cheese onto the bread circle.
Place one pineapple chunk on each side of bread, near the top, to make cat ears. Place sliced grape below the pineapple to make the eyes.
Press raisin into the center of the bread to create a nose; arrange sunflower seeds under the raisin to make a mouth. Place 3 carrot sticks horizontally on each side of the raisin to create whiskers.
s billed as the richest carrot cake recipe ever.
Lightly grease