For the dressing, combing all of the ingredients except for the cilantro in a blender and process until completely smooth.
Add cilantro and blend for a few seconds until the cilantro if finely chopped. Refrigerate until ready to serve.
For the salad, combine all of the ingredients in a large bowl and toss to combine. If serving right away, drizzle the peanut dressing over top and toss; otherwise, serve the dressing on the side so the salad doesn't get soggy.
Prepare Oriental Peanut Dressing by mixing all ingredients with a wire whisk. Set aside.
Cook and drain manicotti as directed on package. Rinse with cold water; drain.
Finely chop 1 cup of the coleslaw mix.
Mix finely chopped coleslaw, the chicken, bean sprouts, peanuts and water chestnuts.
Fill manicotti with chicken mixture.
Divide remaining coleslaw mix among serving plates.
Top with manicotti.
Drizzle with dressing.
Place the dressing ingredients in a blender and puree until smooth.
In a large bowl toss together the baby spinach and shredded carrots. Add half of the peanut dressing and toss to coat the greens; add more dressing sparingly as needed.
Divide between chilled salad plates and garnish each serving with a sprinkling of peanuts, chow mein noodles, and slivered pepper.
hilled, with the Chinese peanut dressing.
For Chinese Peanut Dressing: In a food
Arrange salad bar ingredients in attractive dishes
Cook the pasta in a large pot of boiling salted water until tender; drain and rinse well under COLD water, then toss with 2 tablespoons vegetable oil, transfer to a large bowl, then add in the red bell pepper and green onions.
Using a blender puree all the dressing ingredients until smooth (about 2 minutes).
Just before serving pour the dressing over the cooked pasta and veggies, then add in the toasted sesame seeds; toss well to combine.
Sprinkle with chopped green onions if desired and serve.
For the carpaccio, wrap the beef tightly in cling wrap and place in the freezer about 1 hour or until partially frozen. Unwrap and slice as thinly as possible. Arrange on serving platter and top with basil, bean sprouts and sliced chili pepper.
For the dressing, add ingredients to a screw-top jar and shake well. Drizzle on beef to serve.
String the beans and cook uncovered in plenty of boiling water until they turn bright green.
Do not overcook.
Drain, spread out to cool.
Cut diagonally into 1 inch (2cm) lengths.
Sprinkle half a teaspoon soy sauce over the beans and stand for 10 minutes.
Mix the beans into the dressing and serve.
DRESSING: Mix the peanut butter, sugar, soy sauce and dashi well.
Make the peanut dressing: add peanut butter to a bowl; using
To make the dressing, combine all ingredients in blender
Choose your favorite peanut butter cookie recipe. Prepare as directed. Take a piece of dough and wrap it around 1 miniature candy bar. Repeat until dough and candy bars are used up. Place dough balls on cookie sheet. Bake at 350\u00b0 for 9 minutes.
PEANUT CHICKEN: Preheat oven to 425\
b>Dressing as recipe directs. Reserve 1 tablespoon of the dressing; add remaining dressing to salad
arinate it with the Italian dressing.
Hard boil 4 eggs
Simply mix everything together well. Chill for at least one hour before serving. It tastes much better if allowed to chill overnight.
Serve on toasted bread, croissants, or lettuce leaves. This easy chicken salad recipe also tastes great in pita pockets or hollowed tomato cups. Also try different breads such as Ciabatta or raisin bread.
Reserve 5 cups for this recipe; set the rest aside for
Combine all ingredients in a small bowl - stir until peanut butter is dissolved.
Toss with your favorite Asian salad or slaw or use on the side.
he remaining ingredients for the dressing and the blended coconut-water
Whisk peanut oil, vinegar, lemon juice, honey, soy sauce, garlic powder, black pepper, dry mustard, salt, Worcestershire sauce, water, and sesame oil together in a bowl until dressing is smooth.
Combine kale, chopped peanuts, Parmesan cheese, dry-roasted peanuts, cilantro, and mint leaves together in a bowl; add dressing and toss to coat. Let salad sit for a few minutes for flavors to blend.
To make the dressing, combine brown sugar, water, garlic and pepper flakes in a jar with a lid. Add remaining dressing ingredients. Shake well. Or you can whisk the ingredients in a medium bowl.
To make the salad, toss together all salad ingredients except peanuts, basil, and vegetable chips.
Immediately before serving, drizzle about two-thirds of dressing over salad. Toss well. Sprinkle with roasted peanuts, herbs and vegetable chips. Pass remaining dressing at the table.