94975 rainbow rooms peanut salad Recipes

rainbow chard (3 to 4 medium bunches), butter, olive oil, onion , cut into 3/4-inch pieces, garlic cloves, minced, radicchio (about 2 large heads), cored, cut into 1-inch wedges, leaves separated (about 8 cups), more) red wine vinegar, currants (optional), pine nuts, toasted

rainbow chard leaves, ends trimmed (or other variety of swiss chard), olive oil, garlic cloves, finely minced, dried fig, coarsely chopped, pine nuts, salt and pepper, feta cheese , to taste

rainbow trout fillets (preferrably skin removed ), onions, sliced, heavy cream, butter, white wine, tarragon or 2 tbsp fresh, salt, pepper

rainbow chard, olive oil, pine nuts, garlic, thinly sliced, kosher salt and pepper, crumbled feta (about 1/2 cup)

firm tofu, salad oil, bean sprouts, cucumber, shredded carrot, green onions, thinly sliced (including tops), coarsely chopped salted peanuts, fresh coriander sprig (cilantro), green onion, sliced diagonally into 1/4 inch pieces, white wine vinegar, sugar, salad oil, soy sauce, sesame oil, salt, ground red pepper (cayenne)

peanut butter (at room temperature ), margarine, softened, mashed ripe banana, egg, vanilla, flour, splenda sugar substitute, baking soda, salt

peanut butter (at room temperature ), fat-free margarine, softened, mashed ripe banana, egg, vanilla, all-purpose flour, splenda granular, sugar substitute, baking soda, salt

peanut butter (fresh ground is best ), salted butter (room temperature ), maple syrup, dark chocolate, unsweetened chocolate

lettuce leaf, apple, stalk celery, thinly sliced, starkist tuna, drained and flaked, peanuts , halves, mayonnaise or 3 tbsp salad dressing, apple juice

broccoli floret, white wine vinegar, canola oil, peanut butter, low sodium soy sauce, splenda artificial sweetener, ginger (i used powdered), chopped dried cherries (may use cranberries), chopped dry roasted salted peanut

rainbow trout, fresh cracked pepper, sweet white wine, melted butter substitute, chopped garlic, honey mustard, oregano, parmigiano-reggiano cheese, a lemon

rainbow trout, coconut milk, chicken stock, stalk lemongrass, cm gingerroot, kaffir lime leaves, palm sugar, fish sauce, lime , juice of, coriander, red chili, spring onions

rainbow trout, cornmeal, butter, salt and pepper, carrot, diced, onion, diced, stalks celery, diced, dried black-eyed peas, bay leaf, fresh thyme, country ham , cut into thin strips

rainbow trout, heads removed and cleaned, salt and black pepper, all-purpose flour, olive oil, olive oil, butter, jasmine rice , recipe follows, citrus vinaigrette , recipe follows, jasmine rice, rinsed, cold water, diced onion, bay leaf, salt, white pepper, champagne vinegar, fresh citrus juice (lemon, lime, or orange, or a combination), plus more if desired, chopped shallots, dijon mustard, canola-olive oil blend (1 1/4 cups each or your preference), salt, white pepper, steamed fresh seasonal vegetables, accompaniment

peanut butter, cream cheese room temperature, powdered sugar, milk, cool whip, peanuts (optional) chopped

ripe bananas (peeled , cut down the middle length wise and cut into thirds), lemon juice, fresh (brush it on the bananas to stop them from turning dark), salad dressing, peanuts , salted, skins removed and finely chopped, blue cheese dressing, blue cheese , in medium-sized chunks, shredded lettuce or 1 bunch parsley

peeled, deveined shrimp (31 to 40 per lb.), peanut or salad oil, unsalted roasted peanuts, hot chili flakes, rice vinegar, soy sauce, asian (toasted) sesame oil, sugar, baby spinach leaves (10 oz.), rinsed and crisped, shredded carrot

peanut butter (smooth ), tamari (dark soy), orange , juice of, ginger, peeled and grated, shredded carrot, scallions, thinly sliced, chopped peanuts, salt and pepper