VEGETABLE QUICK STICKS
These flavored quick sticks, made by adding fresh vegetable juice to the Classic Quick Breadsticks recipe, make a stunning presentation when arranged by color.
Provided by Martha Stewart
Categories Appetizers
Yield Makes 3 dozen
Number Of Ingredients 3
Steps:
- To make any of these flavored quick sticks, add the juice and listed amount of water in place of the 1/2 to 3/4 cup of water in step 1 of Classic Quick Breadsticks and proceed with the recipe.
- Combine carrot juice with 1/4 cup cold water.
- Dissolve tomato paste in 1/2 cup plus 2 tablespoons water.
- Combine beet juice with 1/2 cup cold water.
VEGETABLE SPIRAL STICKS
Make and share this Vegetable Spiral Sticks recipe from Food.com.
Provided by weekend cooker
Categories < 30 Mins
Time 30m
Yield 2 dozen, 24 serving(s)
Number Of Ingredients 6
Steps:
- Cut carrots lengthwise into quarters.
- In a large skillet, bring 2 inches of water to a boil.
- Add carrots, and cook for 3 minutes.
- Add asparagus, and cook for 2-3 minutes longer.
- Drain and rinse with cold water, and pat dry.
- Cut each piece of breadstick dough in half, and roll each bpiece into a 7 inch rope.
- Wrap one rope in a spiral around each vegetable.
- Place on baking sheet coated with cooking spray, and tuck ends of dough under vegetables to secure.
- Brush with egg white.
- Combine cheese and oregano, and sprinkle over sticks.
- Bake at 375 degrees for 12-14 minutes or until golden brown.
VEGETABLE SPIRAL STICKS
"I love to serve these savory wrapped vegetable sticks for parties or special occasions," remarks Teri Albrecht, Mt. Airy, Maryland. "They're an easy impressive appetizer."
Provided by Taste of Home
Categories Appetizers Side Dishes
Time 30m
Yield 2 dozen.
Number Of Ingredients 6
Steps:
- Cut carrots lengthwise into quarters. In a large skillet, bring 2 in. of water to a boil. Add carrots; cook for 3 minutes. Add asparagus; cook 2-3 minutes longer. Drain and rinse with cold water; pat dry., Cut each piece of breadstick dough in half. Roll each piece into a 7-in. rope. Wrap one rope in a spiral around each vegetable. Place on a baking sheet coated with cooking spray; tuck ends of dough under vegetables to secure. , Brush with egg white. Combine cheese and oregano; sprinkle over sticks. Bake at 375° for 12-14 minutes or until golden brown. Serve warm.
Nutrition Facts : Calories 97 calories, Fat 2g fat (0 saturated fat), Cholesterol 2mg cholesterol, Sodium 247mg sodium, Carbohydrate 15g carbohydrate (0 sugars, Fiber 1g fiber), Protein 4g protein. Diabetic Exchanges
CLASSIC QUICK STICKS
Bread sticks make delicious, fuss-free snacks and hors d'oeuvres, and they're surprisingly simple to make.
Provided by Martha Stewart
Categories Appetizers
Yield Makes 3 dozen
Number Of Ingredients 6
Steps:
- Heat oven to 350 degrees. In the bowl of a food processor, pulse flour, salt, and baking powder to combine. Add shortening, and pulse until mixture resembles coarse meal. With the machine running, gradually add between 1/2 and 3/4 cup ice water until dough comes together, about 1 minute.
- Transfer dough to a very lightly floured work surface. Shape dough into a smooth rectangle, about 4 by 6 inches. Roll out dough to an 8-by-10-inch sheet, 1/4 inch thick. Cut dough lengthwise into 1/8-inch-wide strips.
- Using your hands, gently roll each strip back and forth into 16-inch-long sticks. For a twisted version, grab each end of the dough, strip with your fingers and carefully stretch and twist the strip in opposite directions. Arrange the sticks on 2 baking sheets, side by side but not touching. If salting, brush each stick lightly with olive oil, and sprinkle with sea salt. Press ends onto baking sheet to keep sticks straight while they bake. Bake until firm and cooked through, 14 to 18 minutes. Transfer sticks to a wire rack to cool.
BAKED VEGETABLE STICKS
Zucchini, yellow squash and eggplant sticks that are lightly coated with seasoned breadcrumbs and then baked. I serve this either as a vegetable or as an appetizer with marinara sauce
Provided by Sandyg61
Categories Vegetable
Time 40m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Preheat the oven to 450 degrees.
- Spray a cookie sheet with non-stick spray.
- Cut the vegetables in half lengthwise and then cut each section in half crosswise.
- Cut the quaters into long strips 1/4 inch thick.
- Toss the vegetables with the olive oil.
- Mix all ofthe dry ingredients in a large bowl.
- Add a handfull of vegetables to the breadcumbs and coat with crumbs.
- Lightly shake off any excess crumbs and place the vegetables in a single layer on the cookie sheet.
- Repeat until all of the vegetables are done.
- Bake for 10 minutes. Turn the vegetables over and bake for another 5 to 10 minutes.
- Coating should be crisp and vegetables tender.
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