Peanutty Carrot Sandwich Spread Food
PEANUTTY APPLE SANDWICHES
Whether for lunch or an after-school snack, these tasty sandwiches are so simple that your kids can help you make them.
Provided by Betty Crocker Kitchens
Categories Lunch
Time 15m
Yield 4
Number Of Ingredients 6
Steps:
- Stir together peanut butter, preserves and mustard; spread on 1 side of 4 slices bread.
- Place apple slices on peanut butter mixture; top with lettuce leaves and remaining 4 slices bread. Cut sandwiches in half or fourths if desired.
Nutrition Facts : Calories 525, Carbohydrate 60 g, Cholesterol 0 mg, Fat 3, Fiber 7 g, Protein 17 g, SaturatedFat 6 g, ServingSize 1 Serving, Sodium 440 mg
CARROT CREAM CHEESE SPREAD
For a change-of-pace snack with a boost of nutrition from carrots, try this spread. "Our favorite way to use it is on vegetable sandwiches," says Rebecca Walz of Madison, South Dakota.
Provided by Taste of Home
Categories Appetizers
Time 10m
Yield about 2 cups.
Number Of Ingredients 6
Steps:
- In a large bowl, beat the cream cheese and sour cream until smooth. Stir in carrots, onion and salt. Serve with breadsticks, bagels or crackers.
Nutrition Facts :
PEANUTTY CARROT SANDWICH SPREAD
I had some shredded carrot to use and was thinking it would be tasty with peanut butter...after a quick search, I came up with this tasty morsel. Adapted from a cookbook by JoAnna Lund. I've also made this with chopped dried fig in place of the raisins; dried cherries or cranberries would be good too.
Provided by flower7
Categories Lunch/Snacks
Time 5m
Yield 2 serving(s)
Number Of Ingredients 4
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.
NUT AND CARROT SANDWICH
A great blend of flavors that goes so nicely in a sandwich! Adapted from The Nut Gourmet cookbook by Zel Allen.
Provided by Sharon123
Categories Lunch/Snacks
Time 15m
Yield 4 sandwiches, 4 serving(s)
Number Of Ingredients 8
Steps:
- Mix carrots, walnuts (or pecans), olives, pimientos, garlic in a bowl.
- Add enough mayonnaise to moisten them well and hold the ingredients together.
- Fold in basil.
- Spread each slice of bread with a little mayonnaise and place the carrot/walnut mixture on 4 of the slices.
- Top with remaining bread.
- Cut in half and enjoy!
Nutrition Facts : Calories 355.1, Fat 20.5, SaturatedFat 2.5, Cholesterol 3.8, Sodium 491, Carbohydrate 35.1, Fiber 6.9, Sugar 7.2, Protein 11
SPICY ROASTED CARROT SPREAD
Think you don't like carrots? HA! Please try this once? When I serve it, people lap it up on pita crisps or bagel chips. Sweet 'n' hot---what could be better?
Provided by La Dilettante
Categories Vegetable
Time 35m
Yield 2 cups, 12 serving(s)
Number Of Ingredients 11
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.
CARROT CAKE SANDWICH
Everything you love about carrot cake - the spices, the sweet and nutty flavors, the cream cheese frosting, and of course, the carrots! - is in this fast and simple lunch. I came up with this recipe while brainstorming new ways to use peanut butter (one of the staples of my vegetarian diet.) This grown-up alternative to the standard PBJ is a sandwich that thinks it's dessert!
Provided by Amanda
Categories Main Dish Recipes Sandwich Recipes
Time 10m
Yield 1
Number Of Ingredients 6
Steps:
- Lightly toast both halves of English muffin.
- Place shredded carrots in a small bowl and sprinkle with nutmeg.
- Spread peanut butter on one side of English muffin.
- Spread cream cheese on other side of English muffin. Top with carrots and sprouts. Put both sides together to make a sandwich.
Nutrition Facts : Calories 297.1 calories, Carbohydrate 33.6 g, Cholesterol 15.9 mg, Fat 14.6 g, Fiber 2.7 g, Protein 10.3 g, SaturatedFat 4.9 g, Sodium 339.7 mg, Sugar 3.8 g
CARROT & RAISIN SANDWICHES
A vegetarian sandwich with a difference, this light filling is simple and great for afternoon tea or lunch boxes
Provided by Lulu Grimes
Categories Afternoon tea, Treat
Time 5m
Number Of Ingredients 7
Steps:
- Mix the carrot with the raisins, olive oil and vinegar. Season and add the mint.
- Spread 2-3 slices of the bread with houmous, top with the carrot mix and sandwich with 2-3 more slices. Cut into your desired shapes.
Nutrition Facts : Calories 97 calories, Fat 3 grams fat, Carbohydrate 15 grams carbohydrates, Sugar 6 grams sugar, Fiber 1 grams fiber, Protein 3 grams protein, Sodium 0.4 milligram of sodium
PEANUTTY PINEAPPLE CARROT CAKE WITH PEANUT BUTTER FROSTING
This delicious carrot cake with pineapple, coconut and walnuts is topped with a peanutty cream cheese frosting and a pretty peanut butter design.
Provided by Allrecipes Member
Time 35m
Yield 15
Number Of Ingredients 17
Steps:
- Heat oven to 350 degrees F. Coat 13x9-inch cake pan lightly with no-stick cooking spray.
- Stir together flour, baking soda, salt and cinnamon in a medium bowl. Beat oil, peanut butter, sugar, eggs and milk in a large mixing bowl. Stir in carrots, walnuts, coconut and pineapple. Add flour mixture and stir until combined. Spread evenly in prepared pan.
- Bake 32 to 37 minutes or until a toothpick inserted in center comes out clean. Cool completely on wire rack.
- Stir frosting and peanut butter until combined. Spread on cooled cake. Place 3 tablespoons peanut butter in a resealable plastic bag. Microwave on HIGH 10 seconds. Make a small cut in one corner of bag. Drizzle peanut butter over top of cake in lines across the short side. Then using a table knife, lightly slice through peanut butter down the long side to create design.
Nutrition Facts : Calories 589 calories, Carbohydrate 62.8 g, Cholesterol 37.5 mg, Fat 35 g, Fiber 2.7 g, Protein 10.4 g, SaturatedFat 6.9 g, Sodium 352.1 mg, Sugar 17.7 g
NUTTY CARROT SALAD
With the sunflower kernels and a peanutty dressing, this is a new twist on carrot-raisin salad. My family loves this delightfully different combination, and I'm positive your family will, too.-Tami Escher, Dumont, Minnesota
Provided by Taste of Home
Categories Lunch
Time 20m
Yield 4 servings.
Number Of Ingredients 10
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.
Nutrition Facts :
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