Peanutty Carrots Recipes

Steps:

• In a saucepan, bring carrots, water and salt to a boil. Reduce heat; cover and cook for 10 minutes or until carrots are crisp-tender. Drain. Add the peanuts, butter, sugar and pepper; toss to coat.

Steps:

• In a small bowl, combine peanut butter & marmalade; add carrots & raisins. Mix well.
• Use as a sandwich filling with your favorite bread or enjoy with crackers.

Steps:

• Shave the carrots lengthwise into thin strips using a vegetable peeler, and set aside. Heat 1 teaspoon oil in a small saucepan over medium heat. Add the ginger and minced garlic; saute 30 seconds. Add chicken broth and the next 5 ingredients (broth through salt); stir until well-blended. Reduce heat, and simmer 7 minutes, stirring occasionally. Remove from heat, and keep warm. Heat 2 teaspoons oil in a large nonstick skillet coated with cooking spray over medium-high heat. Add bell peppers and snow peas; saute 5 minutes or until tender. Remove from heat. Combine carrot, peanut butter mixture, bell pepper mixture, and linguine in a large bowl; toss well. Sprinkle with cilantro. Serve warm or at room temperature.

Steps:

• Bring a large pot of salted water to a boil. Add the noodles and cook as the label directs. Reserve 1/2 cup cooking water, then drain. Whisk the peanut butter, vinegar, 2 tablespoons each water and soy sauce, 1 tablespoon sesame oil, the carrots and half of the jalapeno in a large bowl. Add the noodles and toss to coat.
• Meanwhile, heat the remaining 2 tablespoons sesame oil in a large skillet over medium-high heat. Add the scallion whites, ginger and garlic; cook, stirring, until golden, about 2 minutes. Add the pork and cook, breaking up the meat with a wooden spoon, until browned, about 5 minutes. Stir in the remaining 2 tablespoons soy sauce.
• Transfer the pork mixture to the bowl with the noodles. Add half of the scallion greens and cilantro and toss to coat, adding enough of the reserved pasta water to loosen. Serve topped with the remaining jalapeno, scallion greens and cilantro.

Steps:

• In a saucepan, bring carrots, water and salt to a boil. Reduce heat; cover and cook for 10 minutes or until carrots are crisp-tender. Drain. Add the peanuts, butter, sugar and pepper; toss to coat.

Steps:

• In a bowl, toss the carrots, pineapple, raisins, sunflower kernels and peanuts. In a small bowl, combine the peanut butter, yogurt, mayonnaise and salt; mix well. Pour over carrot mixture and stir gently to coat. Serve in a lettuce-lined bowl.

Steps:

• In a pot of salted water, boil carrots for 4-5 minutes to blanch, then drain.
• Put carrots and other vegetables in a glass baking dish, toss with oil and soy, salt and pepper, and roast at 375 until carrots can be pierced with a fork (about 20 minutes.)
• When cool enough to handle, cut off carrot ends,chop everything coarsely, and put everything into food processor with herbs, pulsing a few times to blend without pureeing---you want some texture. If too thick and dry, splash in a bit more oil or some broth until desired consistency is attained. Season further as needed with salt and pepper.

Steps:

• In a large bowl, cream peanut butter and oil. Beat in eggs just until combined. Stir in brownie mix and water. Fold in the chopped candy bars and peanuts. , Drop by heaping tablespoonfuls 2 in. apart onto greased baking sheets. Bake at 350° for 12-14 minutes or until lightly browned. Remove to wire racks to cool.

Steps:

• In a saucepan, bring carrots, water and salt to a boil. Reduce heat; cover and cook for 10 minutes or until carrots are crisp-tender. Drain. Add the peanuts, butter, sugar and pepper; toss to coat.

Steps:

• In medium covered saucepan cook carrots in small amount of boiling water, about 15 min or unti very tender.
• Drain.
• Meanwhile, in same skillet cook onion and garlic in hot oil until tender.
• Stir in curry powder and cumin.
• Transfer carrots and onion mixture to food processor; add beans and salt.
• Cover and process until smooth.
• Cover and refrigerate at least 4 hours, up to 3 days.
• To serve top with green onions.
• Serve with wheat crackers, triscuits or with vegetable dippers.

Steps:

• Bring a large pot of heavily salted water to a boil. Add brown rice noodles and cook according to package directions. Drain, rinse with cold water, and drain again. Return noodles to pot.
• Meanwhile, make the sauce by combining coconut milk, water, maple syrup, soy sauce, peanut butter, chili-garlic sauce, ginger and garlic in a medium saucepan. Let cook over medium heat, whisking frequently, until sauce comes together and thickens.
• Remove from heat and mix in lime juice and sesame oil.
• Toss hot noodles with the sauce, scallions, and carrots.
• Garnish with peanuts and cilantro and serve. Any leftovers can be served warm or cold the next day for a delicious lunch.

Steps:

• Shave carrots lengthwise into strips using a vegetable peeler.
• Heat 1 teaspoon oil in a small saucepan over medium heat.
• Add ginger and garlic, saute for 30 seconds. Add broth and next 5 ingredients, and stir until well blended. Reduce heat, and simmer for 7 minutes, stirring occasionally.
• Remove from heat and keep warm.
• Heat 2 teaspoons oil in a large non-stick skillet coated with cooking spray over medium heat. Add bell peppers and snow peas, saute 5 minutes or until tender.
• Remove from heat. Combine carrot, peanut butter mixture, bell pepper mixture in a large bowl, and toss well. Sprinkle with cilantro.
• Serve warm or at room temperature.