Peanut Cilantro Dipmarinadedressing Food

CHICKEN IN CILANTRO-PEANUT SAUCE

Steps:

• Blend broth, 1/4 cup dressing, cilantro, nuts and chile in blender until smooth.
• Heat remaining dressing in large nonstick skillet on medium-high heat. Add onions; cook 5 min., stirring occasionally. Add chicken; cook 2 min. on each side or until browned on both sides. Stir in mushrooms; cook 5 min. or until liquid is evaporated, stirring occasionally.
• Stir in broth mixture; cover. Cook 10 min. or until chicken is done (165°F). Serve over rice; top with sour cream.

PEANUT CILANTRO DIP

Steps:

• In a food processor, thoroughly blend peanut butter, peanut oil, red wine vinegar, soy sauce, and lemon juice. Mix in garlic, cilantro, red pepper flakes, and ginger. Process until smooth. Cover, and refrigerate until serving.

PEANUT CILANTRO NOODLES

Steps:

• Cook pasta according to box directions, drain and rinse with cold water in a colander. Transfer pasta to a large bowl and toss with sesame oil and sesame seeds. Set aside.
• Heat the broth in a medium saucepan over medium heat; cook about 2 minutes. Set aside. Puree peanut butter, soy sauce, sugar and vinegar in a blender or food processor; stir mixture into broth. Cook until flavors combine, about 2 minutes. Remove from heat.
• Toss together the pasta and peanut butter dressing. Add garlic, cilantro, green onions, peanuts and ginger. Serve at room temperature.

SPICY CILANTRO PEANUT CHICKEN

Steps:

• Place chicken breasts in boiling water, lower temperature and simmer for 20 minutes. When finished cooking, cut breasts into 1/2 inch cubes.
• Combine all other ingredients except rice in medium saucepan. bring to a boil over medium heat stirring regularly. Once boiling, remove from heat.
• To Serve, place cubed chicken on rice then pour sauce over the top.

PEANUT AND CILANTRO NOODLE SALAD

Steps:

• Cook noodles according to package directions until al dente, and drain.
• While noodles are cooking, make the sauce. Crush peanuts in food processor. Squeeze juice from lime. Peel and dice the shallots and garlic.
• Put four tablespoons of the crushed peanuts in a saucepan with two tablespoons of the lime juice, shallots, garlic, coconut milk, sugar, soy sauce, cumin, chili sauce and turmeric. Stir, cook for one minute, then pour into bowl, add remaining lime juice and hot water, and mix well.
• Pour sauce over noodles, toss, and garnish with cilantro and remaining peanuts at the table.

PEANUT CILANTRO DIP/MARINADE/DRESSING

Steps:

• In a food processor, thoroughly blend peanut butter, peanut oil, red wine vinegar, soy sauce, and lemon juice.
• Mix in garlic, cilantro, red pepper flakes, and ginger.
• Process until smooth.
• Cover, and refrigerate until serving.

CILANTRO CHICKEN WITH PEANUTS

Steps:

• Heat canola oil in a heavy 10-inch skillet over high heat. Add chicken; cook and stir for 2 minutes. Stir in peanuts, garlic, and ginger. Cook until chicken is no longer pink, about 3 minutes.
• Add green onions, soy sauce, rice vinegar, and sesame oil. Cook and stir for 2 minutes more. Remove from heat. Stir in cilantro.
• Spoon chicken stir-fry over cabbage to serve.

CILANTRO SHRIMP WITH PEANUT DIP

Steps:

• Put shrimp in a bowl.
• In a blender puree the cilantro, lime juice, oil and salt and stir it into the shrimp.
• Cover the bowl and let it marinate in the refrigerator for at least 30 minutes up to 8 hours.
• In a small bowl whisk together the ingrdients for the sauce, adding enough water to reach the consistency of a thin mayonnaise.
• Preheat the broiler, with the oven rack set on the top level.
• Spread the shrimp in a single layer in a large jelly roll pan and broil the shrimp for about 5 minutes, turning them once, until they are cooked through.
• Serve the shrimp with the peanut sauce.
• Note: Alternatively the shrimp can be threaded onto skewers and grilled on a preheated oiled grill for the same amount of time.

PEANUT CILANTRO CHUTNEY

Steps:

• Blend the green chile peppers, cumin seeds, garlic, and cilantro together in to a blender on high speed until pureed to a fine paste. Add the yogurt and lemon juice; blend until smooth, 1 to 2 minutes. Stir in the chopped peanuts and season with salt before serving.

PASTA WITH CILANTRO-PEANUT PESTO

Steps:

• In a food processor, combine cilantro, garlic, ginger, vegetable and sesame oils, red-pepper flakes, lime zest and juice, brown sugar, and 1/4 cup peanuts. Pulse until a coarse paste forms. Season with soy sauce and pulse to combine.
• In a large bowl, toss pesto with pasta. Roughly chop remaining peanuts and sprinkle over pasta along with cilantro leaves.