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Tuesday, March 31, 2015

Chocolate And Peanut Bars

Total Time: 15 mins Preparation Time: 5 mins Cook Time: 10 mins

Ingredients

  • 1.5 (18 ounce) bags dark chocolate chips
  • 1 1/2 cups salted peanuts

Recipe

  • 1 in a double boiler melt chocolate over medium heat.
  • 2 remove chocolate from heat and pour salted peanuts.
  • 3 mix thoroughly and spread chocolate mixture onto a baking sheet lined with parchment paper.
  • 4 place in the fridge or freezer for about 10 minutes, just until chocolate solidifies.
  • 5 remove from refrigerator and cut into bite size peaces.
  • 6 store on a air tight container. enjoy!

Chocolate And Peanut Butter Chip Cookies

Total Time: 1 hr 10 mins Preparation Time: 1 hr Cook Time: 10 mins

Ingredients

  • 2 3/4 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1/2 cup butter or 1/2 cup margarine, softened
  • 1/2 cup shortening
  • 1/2 cup granulated sugar
  • 3 eggs
  • 1 1/2 teaspoons vanilla extract
  • 1 cup light brown sugar, firmly packed
  • 1 1/2 cups chopped walnuts
  • 2 cups semi-sweet chocolate chips
  • 2 cups peanut butter chips

Recipe

  • 1 preheat oven to 325°f.
  • 2 combine flour and baking soda; set aside.
  • 3 with an electric mixer, cream butter and shortening together. gradually add sugars. add eggs one at a time, beating well after each addition. add vanilla.
  • 4 stir in dry ingredients and mix well. add walnuts and chocolate and peanut butter chips. mix well with hands; mixture will be stiff.
  • 5 drop by rounded spoonfuls onto baking sheets sprayed with nonstick cooking spray.
  • 6 refrigerate unused dough while batches are baking.
  • 7 bake for 10 to 12 minutes, or until light brown.

Chicken Satay In Pita

Total Time: 35 mins Preparation Time: 30 mins Cook Time: 5 mins

Ingredients

  • Servings: 4
  • 4 boneless skinless chicken breast halves, cooked and shredded (may substitute 5-6 chicken thighs)
  • 1 teaspoon vegetable oil
  • 2 teaspoons curry powder
  • 1 cup unsweetened coconut milk
  • 1/2 cup chunky peanut butter
  • 2 tablespoons soy sauce
  • 2 tablespoons cider vinegar
  • cayenne pepper, to taste
  • 1 cucumber, peeled,halved lengthwise,seeded and sliced
  • 1 cup torn lettuce leaf (romaine)
  • 2 large pita pockets, cut in half to make 4 pockets

Recipe

  • 1 in a large nonstick skillet, heat the oil over medium heat.
  • 2 add curry powder, stirring constantly for 30-60 seconds or so, just until the curry is fragrant.
  • 3 quickly whisk in the coconut milk (so the curry doesn't burn).
  • 4 add in peanut butter, soy sauce, vinegar, cayenne pepper, and 2 to 4 tablespoons water or enough to creat a sauce; whisk to combine.
  • 5 simmer for 1-2 minutes, whisking frequently.
  • 6 add in shredded chicken; stir to combine.
  • 7 remove skillet from heat.
  • 8 open pita pockets; add cucumber slices and lettuce leaves.
  • 9 add in chicken satay and eat immediately.

Coffee Break Bars

Total Time: 20 mins Preparation Time: 10 mins Cook Time: 10 mins

Ingredients

  • 3/4 cup light corn syrup
  • 3/4 cup smooth peanut butter
  • 3 cups shreddies cereal
  • 1/2 cup dried apricot
  • 1/4 cup unsweetened flaked coconut
  • 1/4 cup dried cranberries

Recipe

  • 1 spray 8 inch square pan with cooking spray. microwave corn syrup & peanut butter in lg microwaveable bowl on high for one and a half minutes or until peanut butter is almost melted; stir until well blended. add remaining ingredients and mix well. press into prepared pan. refrigerate 1 hour or until firm.

Chicken Satay

Total Time: 30 mins Preparation Time: 20 mins Cook Time: 10 mins

Ingredients

  • Servings: 6
  • 1/2 teaspoon peanut oil
  • 1 teaspoon red curry paste
  • 1 teaspoon sugar
  • 1/2 cup coconut milk
  • 1/2 cup coarsely chopped roasted peanuts
  • 1 teaspoon soy sauce
  • 4 tablespoons finely chopped shallots
  • 3 tablespoons ground roasted peanuts
  • 1 tablespoon coriander seed, toasted and ground
  • 1 teaspoon cumin seed, toasted and ground
  • 1/2 cup coconut milk
  • 1 teaspoon turmeric
  • 1 tablespoon condensed milk
  • 1 tablespoon palm sugar (or light brown sugar)
  • 2 tablespoons thai fish sauce
  • 1 tablespoon whiskey
  • 1 pinch salt
  • skewer
  • 1 1/2 lbs boneless chicken breasts
  • salt & freshly ground black pepper

Recipe

  • 1 peanut sauce heat the oil in a saucepan, and sweat the curry and sugar until the sugar melts and starts to caramelize.
  • 2 add the coconut milk, and bring to a boil.
  • 3 stir in the peanuts, and season with soy sauce.
  • 4 spice paste in a blender, purée the shallots, peanuts, coriander, and cumin into a paste, then add the remaining ingredients and blend until smooth.
  • 5 skewers cut the chicken into strips 1 inch wide, 3 to 4 inches long, and at least 1/4 inch thick, and thread onto skewers.
  • 6 coat the chicken with spice paste, and season with salt and pepper.
  • 7 heat the grill to medium-high, and cook until lightly charred on one side, then turn to cook other side.
  • 8 do not overcook, or the chicken will become rubbery.
  • 9 serve with peanut sauce.

Dads Ultimate Protein Bar

Total Time: 32 mins Preparation Time: 20 mins Cook Time: 12 mins

Ingredients

  • 1 1/2 cups old fashioned oats
  • 1 1/2 cups powdered milk
  • 1/3 cup soy flour
  • 1/3 cup wheat flour
  • 4 teaspoons vital wheat gluten
  • 5/8 cup honey
  • 2 teaspoons ground flax seeds
  • 1 cup unsalted natural-style peanut butter
  • 1 tablespoon vanilla
  • 1 cup whole almond
  • 1 cup dried cranberries
  • 4 egg whites
  • 1/2 cup water (as needed)
  • 8 ounces soy protein isolate

Recipe

  • 1 combine all ingredients in a mixing bowl (we use a kitchen aid) and pulse to mix to a dough like consistency. transfer mixture to a well buttered 9 x 12 pan. because mixture is very sticky i wet my hands and roughly mold to the pan. i then place a sheet of cling wrap over the mixture and smooth it out. remove the wrap and place in an oven at 350 degrees for 12 minutes, or until the sides just start to appear done. allow to cool completly before removing from the pan. cut into bars and enjoy!
  • 2 i ran the nutrition analysis through another program that picked up the few left out here and there are 23 grams of protein in each bar!

Chocolate And Peanut Butter Cheesecake Bars

Total Time: 1 hr 45 mins Preparation Time: 15 mins Cook Time: 1 hr 30 mins

Ingredients

  • 2 1/2 cups graham cracker crumbs
  • 3/4 cup butter, melted
  • 3/4 cup sugar, divided
  • 1 (10 ounce) package nestle milk chocolate and peanut butter swirled morsels, divided
  • 2 (8 ounce) packages cream cheese, softened
  • 1/4 cup flour
  • 1 tablespoon vanilla extract
  • 4 large eggs

Recipe

  • 1 preheat oven to 325 degrees.
  • 2 combine crumbs, butter, and 1/4 cup sugar in medium bowl.
  • 3 remove 1 cup mixture and reserve for topping.
  • 4 press remaining mixture onto bottom of ungreased 13 x 9 inch pan.
  • 5 sprinkle 3/4 cup morsels over crust.
  • 6 beat cream cheese, remaining sugar, flour and vanilla extract in large mixer bowl until smooth.
  • 7 add eggs, one at a time, beating until smooth.
  • 8 pour over crust and morsels in pan.
  • 9 sprinkle with reserved crumb topping and remaining morsels.
  • 10 bake for 25-30 minutes or until set.
  • 11 cool completely in pan on wire rack.
  • 12 refrigerate until firm.
  • 13 cut into bars.

Chocolate And Peanut Butter Ribbon Dessert

Chicken Satay

Total Time: 19 mins Preparation Time: 15 mins Cook Time: 4 mins

Ingredients

  • Servings: 6
  • 1 1/2 lbs boneless chicken, beef,lamb or 1 1/2 lbs lamb
  • 3 (1 inch) strips lemons, zest of
  • 3 medium shallots
  • 2 cloves garlic, minced
  • 2 teaspoons grated gingerroot
  • 2 teaspoons ground coriander
  • 2 teaspoons ground cumin
  • 1 teaspoon turmeric
  • 3 teaspoons brown sugar
  • 1 1/2 teaspoons salt
  • 2 teaspoons soy sauce or 2 teaspoons tamari
  • 3 teaspoons peanut oil
  • 2 teaspoons peanut oil
  • 1 medium onion
  • 2 cloves garlic
  • 1/2 teaspoon crushed red pepper flakes
  • 1/4 cup fresh lime juice
  • 1/4 cup soy sauce or 1/4 cup tamari
  • 2/3 cup crunchy peanut butter
  • 1/3 cup coconut milk
  • 1/4 cup chopped fresh coriander (, medium pack)

Recipe

  • 1 soak wooden skewers.
  • 2 thinly slice meat and place in a large freezer bag.
  • 3 in a processor combine lemon zest, shallots, garlic, ginger, coriander, cumin, turmeric, sugar, salt, soy sauce and peanut oil.
  • 4 whirl to a paste, add to meat and toss well.
  • 5 seal bag and place in fridge.
  • 6 marinate at least 2 hours, up to overnight.
  • 7 return meat to room temp before grilling.
  • 8 skewer meat.
  • 9 preheat grill to high.
  • 10 for peanut sauce in a small heavy sauce pan saute the onion, garlic and pepper flakes for 8 minutes.
  • 11 add remaining ingredients, stir to blend well and cook until heated through.
  • 12 grill skewers 2 to 3 minutes on each side and serve with peanut sauce.

Buzzy Bees

Total Time: 15 mins Preparation Time: 15 mins

Ingredients

  • Servings: 10
  • 1/4 cup smooth peanut butter
  • 1 tablespoon honey
  • 2 tablespoons non-fat powdered milk
  • 1 tablespoon sesame seeds
  • 2 crushed arrowroot cookies
  • 1 tablespoon cocoa powder
  • sliced almonds
  • 10 raisins, cut in half

Recipe

  • 1 mix peanut butter and honey; blend in milk, sesame seeds and crushed cookies. form heaping teaspoons into oval shapes. dip a toothpick into cocoa powder and press gently on peanut butter ovals to make stripes. use sliced almonds for wings and raisins for eyes.

Chicken Satay

Total Time: 50 mins Preparation Time: 40 mins Cook Time: 10 mins

Ingredients

  • 1 tablespoon peanut oil
  • 2 medium garlic cloves, thinly sliced
  • 2 boneless skinless chicken breast halves (about 8 oz. each)
  • wooden skewer (12 8-inch)
  • kosher salt & freshly ground black pepper
  • 2 cups thinly sliced red cabbage
  • 1 cup peanut sauce (see peanut sauce )
  • 2 teaspoons chopped fresh cilantro, plus
  • fresh cilantro stem, for garnishing
  • red pepper flakes, for garnishing

Recipe

  • 1 combine the peanut oil and garlic in a small bowl. cut th e tenderloin from th ebottom of each chicken breast half, in one piece if possible. cut each breast lengthwise into five 1/2-inch-thick strips. (when serving the skewers as a passed finger food without a knife and fork, cut the five !/2 inch thick strips in half horizontally, creating more magageable pieces).
  • 2 add the chicken stips and the tenderloins to th egarlic oil, stir until th eoil is evenly distributed, and cover with plastic wrap. let marinate for 30 minutes and up to 24 hours. refrigerate if marinating for more than 30 minutes.
  • 3 soak the skewers in water for at least 30 minutes to prevent splintering and burning.
  • 4 prepare a medium-hot charcoal fire, or preheat a gas grill to medium-high. oil the grill rack.
  • 5 thread 1 piece of chicken onto each skewer, bunching the meat tightly at the end of the skewer. season with kosher salt and pepper to taste. grill the chicken until cooked through, about 3 minutes per side.
  • 6 divide the cabbage among 4 plates. arrange 3 skewers on each plate along with a small ramekin of peanut sauce. sprinkle the chicken with the chopped cilantro and red pepper flakes. garnish with cilantro sprigs.
  • 7 do ahead: the peanut sauce can be made up to 3 days in advance. refrigerate until ready to use. marinate the chicken and skewer the strips up to 1 day in advance. the chicken can be grilled 8 hours in advanced and refrigerated. be careful not to overcook the meat. just before serving, cover the skewered chciken with aluminum foil and reheat in a 350f oven for about 5 minutes.

Chocolate And Peanut Butter Fix Brownies

Total Time: 20 mins Preparation Time: 20 mins

Ingredients

  • Servings: 25
  • 2/3 cup butter or 2/3 cup margarine
  • 1 1/3 cups sugar
  • 1/4 cup water
  • 3 cups semi-sweet chocolate chips, divided
  • 2 teaspoons vanilla
  • 4 large eggs
  • 1 1/2 cups flour
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 cup coarsley chopped dry roasted peanuts
  • 1 cup peanut butter (use purchased peanut butter)
  • 1/4 cup butter, softened
  • 3/4 cup powdered sugar
  • 1 pinch salt
  • 1/8 teaspoon nutmeg
  • 1 tablespoon 18% table cream (or use half and half cream or full-fat milk)
  • 1 1/2 teaspoons vanilla
  • 8 ounces semi-sweet chocolate chips
  • 1/4 cup butter

Recipe

  • 1 for the brownies; set oven to 325 degrees.
  • 2 grease a 13 x 9-inch baking dish.
  • 3 in a heavy saucepan bring butter, sugar and water to a boil over medium heat stirring constantly until the butter is melted and sugar is dissolved (about 3 minutes) remove from heat and stir in 2 cups chocolate chips until melted then vanilla; cool slightl.
  • 4 in a mixing bowl whisk eggs until blended then add into the slightly cooled chocolate mixture, beating or whisking until thoroughly combined.
  • 5 add in flour, baking soda and salt; add to the egg/chocolate mixture; mix to combine.
  • 6 stir in 1 cup chocolate chips and chopped peanuts.
  • 7 transfer to prepared baking dish.
  • 8 bake for 35-40 minutes (do not overbake).
  • 9 cool completely.
  • 10 for the frosting/ganache; in a bowl beat peanut butter with 1/4 cup butter using an electric mixer until well combined.
  • 11 add in powdered sugar, pinch salt, nutmeg, cream and vanilla; beat until smooth and blended.
  • 12 spread over cooled brownies.
  • 13 for the chocolate topping; in a saucepan combine the chocolate with 1/4 cup butter; cook stirring over low heat until smooth (this can also be done in the microwave).
  • 14 drizzle the chocolate over the top of the peanut butter ganache, then spread out to cover.
  • 15 chill about 2 hours or until set.
  • 16 cut into squares.

Chocolate And Peanut Butter Filled Peanut Butter Blondies

Total Time: 40 mins Preparation Time: 15 mins Cook Time: 25 mins

Ingredients

  • 3/4 cup reese's creamy peanut butter
  • 1/4 cup butter or 1/4 cup margarine, softened
  • 1/2 cup packed light brown sugar
  • 1/4 cup granulated sugar
  • 1 egg
  • 2 tablespoons milk
  • 1 teaspoon vanilla extract
  • 1 cup all-purpose flour
  • 1/2 teaspoon baking soda
  • 1/8 teaspoon salt
  • 1 1/3 cups nestle milk chocolate and peanut butter swirled morsels

Recipe

  • 1 heat oven to 350°f grease 8- or 9-inch baking pan.
  • 2 beat peanut butter, butter, brown sugar and granulated sugar in large bowl until well blended. add egg, milk and vanilla; beat well. stir together flour, baking soda and salt; add to peanut butter mixture, beating until well blended.
  • 3 spread one half of batter in prepared pan. sprinkle baking pieces over batter. drop remaining batter by 1/2 teaspoonfuls over mixture, covering baking pieces.
  • 4 bake 25 to 30 minutes or until lightly browned. cool completely in pan on wire rack. cut into bars.

Chicken Satay (saté)

Total Time: 30 mins Preparation Time: 15 mins Cook Time: 15 mins

Ingredients

  • Servings: 6
  • 3 boneless skinless chicken breasts
  • 1/2 cup roasted peanuts, coarsely chopped
  • 2 garlic cloves, crushed
  • 3/4 teaspoon ground ginger
  • 1 teaspoon curry powder
  • 1 teaspoon ground coriander
  • 1/4 cup soy sauce
  • 2 tablespoons sesame oil
  • 1 tablespoon brown sugar
  • 1 pinch chili powder
  • bamboo skewers, soaked for 1/2 hour in cold water so they don't burn or metal skewer

Recipe

  • 1 cut the chicken into 1/2" chunks.
  • 2 in a skillet, roast the peanuts over medium heat for 2 minutes.
  • 3 add garlic and ginger and cook for 2 more minutes.
  • 4 add curry and coriander and heat for 1 more minute.
  • 5 combine with all remaining ingredients; mix well.
  • 6 let chicken marinate in mixture overnight.
  • 7 preheat oven to 325°f.
  • 8 thread chicken evenly onto the skewers.
  • 9 cover a baking sheet with foil and rest the skewered chicken on top.
  • 10 pour the marinade over the chicken.
  • 11 bake in oven for 10 minutes.

Chocolate And Peanut Butter Ice Box Dessert

Total Time: 12 hrs 15 mins Preparation Time: 15 mins Cook Time: 12 hrs

Ingredients

  • 9 sheets low-fat graham crackers
  • 1 (1 1/2 ounce) package sugar-free instant chocolate pudding mix
  • 8 ounces fat-free cool whip
  • 2 tablespoons low-fat peanut butter
  • 1 3/4 cups skim milk

Recipe

  • 1 mix the milk and pudding mix and place in fridge until just set. meanwhile, place 4 of the graham cracker sheets in an even layer on the bottom of an 8x8 square pan.
  • 2 mix the peanut butter with the cool whip and spread it over the graham crackers in the pan. place another layer with 4 of the graham cracker sheets over top and then layer on the chocolate pudding mixture.
  • 3 crumble the remaining sheet of graham cracker and sprinkle on top. place in the fridge overnight.

Daddy's Favorite Carrot Cake

Total Time: 45 mins Preparation Time: 10 mins Cook Time: 35 mins

Ingredients

  • 1 cup flour
  • 1 1/2 teaspoons baking powder
  • 1/2 teaspoon cinnamon
  • 1/2 teaspoon salt
  • 1 1/2 cups grated carrots
  • 1/2 cup chopped pecans
  • 2 eggs
  • 1 cup sugar
  • 3/4 cup vegetable oil
  • 2 teaspoons vanilla
  • 1 cup raisins (optional)

Recipe

  • 1 combine flour, baking powder, salt and cinnamon. in a separate bowl, beat eggs, sugar and oil.
  • 2 with mixer running on low speed, slowly add the flour mixture.
  • 3 blend in vanilla, carrot, raisins (if adding) and pecans.
  • 4 pour batter into a well greased 8 x 12 inch pan.
  • 5 bake in 325°f oven for 35 minutes or until a toothpick inserted in center comes out clean.
  • 6 when cake is cool, spread with cream cheese icing. when cake is frosted, sprinkle a small handful of pecans on top of cake.
  • 7 note: chopped peanuts or walnuts may be substituted for pecans.
  • 8 note: i double this recipe and use a 13x9 pan.
  • 9 note: prep time does not include shredding the carrots.

Banana Brittle Parfait

Total Time: 1 hr 20 mins Preparation Time: 1 hr 20 mins

Ingredients

  • Servings: 4
  • 2 bananas, peeled and thinly sliced
  • 3/4 cup peanut brittle, crushed
  • 2 cups whipped cream
  • 1 cup frozen strawberries, thawed

Recipe

  • 1 combine bananas, peanut brittle and whipped cream.
  • 2 spoon into 4 (8 oz) stemmed water goblets, as follows- 2 tbls strawberries, 1/2 cup banana mixture, 2 tbls strawberries, and 1/2 cup banana mixture (approx. depending on banana size).
  • 3 chill 1 hour before serving.

Chocolate And Peanut Butter Ribbon Dessert

Total Time: 4 hrs 15 mins Preparation Time: 15 mins Cook Time: 4 hrs

Ingredients

  • Servings: 12
  • 12 nutter butter sandwich cookies
  • 2 tablespoons butter, melted
  • 1 (8 ounce) package cream cheese, softened
  • 1/2 cup creamy peanut butter
  • 1/2 cup sugar
  • 2 teaspoons vanilla
  • 12 ounces cool whip, divided
  • 2 ounces semi-sweet chocolate baking squares, melted

Recipe

  • 1 crush 8 of the cookies in a resealable plastic bag. mix cookie crumbs with butter and press onto bottom of foil-lined 9x5 inch loaf pan.
  • 2 mix cream cheese, peanut butter, sugar and vanilla with electric mixer on medium speed until well blended. gently stir in 3 cups cool whip.
  • 3 spoon 1/2 cup of the cream cheese mixture into a small bowl. stir in melted chocolate until well blended. set aside.
  • 4 spoon 1/2 of the remaining cream cheese mixture over crust. top evenly with chocolate mixture. cover with remaining cream cheese mixture. freeze 4 hours or overnight until firm.
  • 5 invert onto plate. remove foil and then reinvert onto serving platter so that crumb layer is on the bottom.
  • 6 coarsely break the remaining 4 cookies. top dessert with remaining cool whip and cookies.

Chocolate And Peanut Butter Dipped Apples

Total Time: 32 mins Preparation Time: 30 mins Cook Time: 2 mins

Ingredients

  • 10 -12 medium apples, stems removed
  • 10 -12 wooden popsicle sticks
  • 1 cup dark chocolate chips or 1 cup semi-sweet chocolate chips
  • 1 2/3 cups peanut butter chips, divided
  • 1/4 cup shortening, plus
  • 2 tablespoons shortening, divided (do not use butter, margarine, spread or oil)

Recipe

  • 1 line tray with parchment paper or wax paper.
  • 2 wash apples; dry thoroughly and insert wooden stick into stem end of each apple; place on prepared tray.
  • 3 place chocolate chips, 2/3 cup peanut butter chips and 1/4 cup shortening in medium microwave-safe bowl.
  • 4 microwave at medium (50%) 1 minute; stir.
  • 5 if necessary, microwave at medium an additional 30 seconds at a time, stirring after each heating, just until chips are melted when stirred.
  • 6 dip bottom three-fourths of each apple into mixture. twirl and gently shake to remove excess; return to prepared tray.
  • 7 place remaining 1 cup peanut butter chips and remaining 2 tablespoons shortening in small microwave-safe bowl.
  • 8 microwave at medium 30 seconds; stir.
  • 9 if necessary, microwave at medium an additional 15 seconds at a time, stirring after each heating, just until chips are melted when stirred.
  • 10 spoon over top section of each apple, allowing to drip down sides. refrigerate until ready to serve.

Chicken Satay With Peanut Sauce

Total Time: 45 mins Preparation Time: 30 mins Cook Time: 15 mins

Ingredients

  • 2 tablespoons soy sauce
  • 2 tablespoons fresh lemon juice
  • 1/4 cup peanut oil
  • 2 garlic cloves, minced
  • 1 teaspoon curry powder
  • 2 teaspoons fresh ginger, chopped
  • 1/2 teaspoon red pepper flakes
  • 4 chicken breasts
  • 3 bamboo skewers, soaked in water for 30 min
  • 1 tablespoon fresh chives, chopped
  • 1 tablespoon fresh cilantro, chopped
  • 2 garlic cloves, minced
  • 2 teaspoons fresh ginger, chopped
  • 2 teaspoons soy sauce
  • 1 teaspoon hoisin sauce
  • 2 teaspoons chili paste
  • 2 teaspoons fresh lime juice
  • 1/2 cup natural-style peanut butter
  • 1/2 cup coconut milk
  • 1 teaspoon splenda sugar substitute

Recipe

  • 1 trim all visible fat and tendons from chicken breasts, pound until even, and cut each breast in half lengthwise to make two strips.
  • 2 combine first seven ingredients in a small bowl and wisk together. put chicken pieces in ziploc bag, pour in marinade, then seal bag and turn over several times so chicken is well-coated with marinade. let marinate in refrigerator, a minimum of a few hours, or all day.
  • 3 to cook chicken, first spray grill with olive oil, or wipe with paper towel dipped in oil if you don't have an olive oil mister. preheat charcoal or gas grill to medium high.
  • 4 thread two chicken pieces onto each skewer, folding back and forth as many times as you can to get a lot of the chicken surface exposed to the grill. grill chicken about 10 minutes, turning half-way through until it's nicely browned and feels firm (but not hard) to the touch.
  • 5 for peanut sauce, combine remaining ingredients in a food processor and mix together. transfer to a small saucepan and heat over low heat.
  • 6 serve chicken hot, with some sauce on the side for dipping chicken pieces.

Chocolate And Peanut Butter Chunk Cookies

Total Time: 32 mins Preparation Time: 15 mins Cook Time: 17 mins

Ingredients

  • Servings: 12
  • 2 cups flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/2 cup sugar
  • 1/2 cup brown sugar
  • 1/2 cup butter
  • 1 teaspoon vanilla
  • 2 eggs
  • 1 teaspoon cinnamon
  • 1/2 cup chocolate chips
  • 1/2 cup peanut butter chips

Recipe

  • 1 preheat oven to 350 degrees.
  • 2 in a small bowl, combine the first three ingredients.
  • 3 in a large bowl, mix the next six ingredients until evenly distributed.
  • 4 slowly incorporate the ingredients from the small bowl into the large bowl.
  • 5 add chocolate and peanut butter chips and stir well.
  • 6 spoon 12 balls of dough onto two ungreased cookie sheets and bake for 17 minutes or until a toothpick inserted in the center comes out clean.

Chicken Satay With Peanut Sauce

Total Time: 35 mins Preparation Time: 20 mins Cook Time: 15 mins

Ingredients

  • Servings: 6
  • 1/2 cup lime juice
  • 1/3 cup soy sauce
  • 1/4 cup packed brown sugar
  • 4 cloves garlic, minced
  • 1/4 teaspoon ground red pepper
  • 3 boneless skinless chicken breast halves (about 1 1/4 pounds)
  • 18 bamboo skewers, soaked in water for at least 20 minutes
  • 1/4 cup chunky peanut butter
  • 1/4 cup thick unsweetened coconut milk (his instructions are to scrape the cream off the top of a settled can of coconut milk, after opening)
  • 1/4 cup finely chopped onion
  • 1 teaspoon paprika
  • 1 tablespoon finely chopped fresh cilantro, to garnish (optional)

Recipe

  • 1 stir lime juice, soy sauce, brown sugar, garlic and red pepper in medium bowl until sugar dissolves.
  • 2 set 1/3 cup of this marinade aside.
  • 3 slice chicken lengthwise into 1/3 inch thick strips.
  • 4 add to remaining marinade and stir to coat evenly.
  • 5 cover and set aside in refrigerator a minimum of 30 minutes and up to 12 hours.
  • 6 preheat grill.
  • 7 place peanut butter in medium bowl and stir in the reserved 1/3 cup marinade 1 tbl at a time, until smooth.
  • 8 stir in coconut milk, onion and paprika.
  • 9 transfer sauce to small serving bowl and set aside.
  • 10 drain chicken and discard marinade.
  • 11 weave 1 or 2 slices onto each skewer.
  • 12 grill skewers 7-9 minutes or until chicken is just cooked through and no longer pink in center.
  • 13 transfer skewers to serving platter and serve with sauce on the side, may garnish sauce with cilantro if desired.

Annacia's Butterscotch Peanut Pudding

Total Time: 3 mins Preparation Time: 3 mins

Ingredients

  • Servings: 4
  • 1 (42 g) package jello sugar-free fat-free butterscotch pudding
  • 2 tablespoons natural-style peanut butter
  • 2 cups nonfat milk
  • cocoa (optional)
  • chopped dry roasted peanuts (optional)

Recipe

  • 1 put the peanut butter in a bowl.
  • 2 using a whisk, mix 2/3 cup of the milk with the peanut butter and whisk till almost smooth, tiny peanut butter chunks are desirable.
  • 3 mix in the remaining milk.
  • 4 add the dry pudding mix and using the whisk blend well.
  • 5 let stand till firm.
  • 6 top servings with cocoa and/or chopped peanuts.

Chicken Sate

Total Time: 1 hr 10 mins Preparation Time: 1 hr Cook Time: 10 mins

Ingredients

  • Servings: 10
  • 1/3 cup smooth peanut butter
  • 1 garlic clove
  • 2 tablespoons fresh lime juice
  • 2 tablespoons soy sauce
  • 1 teaspoon sugar
  • 1/8 teaspoon cayenne (to taste)
  • 1/3 cup water
  • 1 1/2 lbs boneless skinless chicken thighs, trimmed and cut into 1/2-inch-wide strips
  • 3/4 cup finely chopped shallot (about 3)
  • 3 garlic cloves, finely chopped
  • 1 tablespoon packed dark brown sugar
  • 1/4 teaspoon black pepper
  • 2 tablespoons peanut oil
  • 2 tablespoons asian fish sauce
  • 1 tablespoon chinese rice wine or 1 tablespoon sake
  • 1/4 teaspoon salt

Recipe

  • 1 in a blender blend together the peanut butter, the garlic, the lime juice, the soy sauce, the sugar, the cayenne, the water, and salt and pepper to taste until the mixture is smooth and transfer the sauce to a bowl. the sauce may be made 2 days in advance and kept covered and chilled.
  • 2 combine chicken with shallots, garlic, palm sugar, pepper, oil, fish sauce, rice wine, and salt in a sealable plastic bag and turn to coat chicken, then squeeze bag to eliminate as much air as possible and seal. marinate chicken, chilled, at least 12 hours but no longer than 24.
  • 3 thread each chicken strip lengthwise onto a skewer, keeping strip as straight as possible. discard any remaining marinade.
  • 4 prepare grill for cooking over medium-hot charcoal (moderate heat for gas).
  • 5 grill skewers, turning over once, until chicken is cooked through, about 4 minutes total.
  • 6 cooks' notes:.
  • 7 · if you aren't able to grill outdoors, satés can be cooked in a hot lightly oiled large (2 burner) well-seasoned ridged grill pan over moderately high heat. · chicken can be threaded onto skewers 1 day ahead and chilled, covered.

Chocolate And Peanut Butter Protein Bars

Total Time: 35 mins Preparation Time: 15 mins Cook Time: 20 mins

Ingredients

  • Servings: 9
  • 2 tablespoons powdered chocolate soy protein concentrate (2 scoops) or 2 tablespoons whey protein powder (2 scoops)
  • 1 tablespoon natural-style peanut butter
  • 1/4 cup rolled oats or 1/4 cup steel cut oats
  • 4 egg whites
  • 1/4 teaspoon vanilla extract
  • 1/2 cup unsweetened applesauce

Recipe

  • 1 preheat the oven to 350 degrees f.
  • 2 mix the egg whites and uncooked oatmeal. add the remaining ingredients.
  • 3 spray a nonstick cooking spray in an 8"x8" baking dish. spread the mixture in an even layer, over the bottom of the dish.
  • 4 bake for about 20 minutes, or until the edge starts to pull away from the sides of the dish.
  • 5 let cool for 5 minutes and cut into bars.

Chicken Satay

Total Time: 25 mins Preparation Time: 5 mins Cook Time: 20 mins

Ingredients

  • Servings: 4
  • 2 tablespoons coconut oil
  • 1 -2 garlic clove (optional)
  • 4 -5 teaspoons curry powder
  • 4 chicken breasts, skinned and cut into strips
  • 3 -4 tablespoons honey
  • 3 -4 tablespoons peanut butter
  • 5 -10 pieces frozen broccoli
  • 1/2 chicken stock

Recipe

  • 1 1.
  • 2 fry curry powder and coconut oil for 2-3 minutes.
  • 3 2.
  • 4 add the chicken and cook for 5-10 minutes or until juices run clear.
  • 5 3.
  • 6 begin boiling rice.
  • 7 4.
  • 8 when the chicken is cooked, add the honey, peanut butter and stock.
  • 9 5.
  • 10 combine well and bring to boil.
  • 11 6.
  • 12 begin boiling frozen broccoli.
  • 13 7.
  • 14 simmer for 10-15 minutes until the sauce is thick, taste chicken to make sure its done correctly.
  • 15 8.
  • 16 serve over rice.

Chicken Sate With Peanut Sauce

Total Time: 20 mins Preparation Time: 20 mins

Ingredients

  • Servings: 6
  • 6 boneless skinless chicken breast halves
  • 1/4 cup soy sauce
  • 2 tablespoons lime juice
  • 1/2 cup butter, melted
  • 1 teaspoon coriander
  • 1 small onion, sliced
  • 1 tablespoon olive oil
  • 1/4 teaspoon cayenne
  • 1 tablespoon soy sauce
  • 1 teaspoon sugar
  • 2 cloves garlic, crushed
  • 1 cup dry roasted salted peanut
  • 1/4 teaspoon ginger, ground
  • 1/2 teaspoon salt
  • 2 tablespoons lime juice

Recipe

  • 1 combine butter, 1/4 cup soy sauce, coriander, and 2 tbsp lime juice. marinate chicken in this while you make peanut sauce: saute onion and garlic in oil until tender.
  • 2 cool.
  • 3 place in blender, add everything else, and blend carefully.
  • 4 slowly and carefully add enough boiling water to form a thick paste. now, broil chicken until done, basting with marinade. serve with peanut sauce.

Chicken Satay Salad Sandwiches

Total Time: 15 mins Preparation Time: 15 mins

Ingredients

  • Servings: 4
  • 1 1/2 lbs thin cut chicken breasts (cutlets)
  • 2 tablespoons vegetable oil
  • grill seasoning (recommended ( grill mates montreal steak seasoning by mccormick)
  • 3 tablespoons chunky peanut butter
  • 3 tablespoons dark soy sauce (tamari)
  • 1/4 cup apple juice
  • 2 teaspoons hot sauce
  • 1 lime, juice of
  • 1/4 seedless cucumber, thinly sliced lengthwise then cut into sticks
  • 1 cup shredded carrot
  • 2 cups shredded lettuce or 2 cups iceberg lettuce or 2 cups romaine lettuce hearts
  • 4 crusty rolls

Recipe

  • 1 heat a grill pan or large nonstick skillet to medium high to high heat. coat chicken in oil and grill seasoning and cook 3 minutes on each side in 2 batches. pile up meat and shred it with a sharp knife.
  • 2 place peanut butter in a medium, microwave safe bowl and soften in the microwave on high for 20 seconds. whisk soy, apple juice, hot sauce and lime juice into peanut butter. toss chicken with satay sauce. combine shredded veggies. place 1/4 of veggies on sandwich bottoms and top with 1/4 satay chicken mixture. set the bun tops in place and serve or wrap for travel.

Chicken Sauce Piquant

Total Time: 2 hrs 20 mins Preparation Time: 20 mins Cook Time: 2 hrs

Ingredients

  • 1/4 cup butter
  • 1/4 cup flour
  • 1/2 cup diced onion
  • 1/2 cup diced celery
  • 1/2 cup diced bell pepper
  • 2 medium tomatoes, small dice
  • 5 garlic cloves
  • 1 small chili pepper, seeded and minced
  • 1/2 teaspoon cayenne pepper
  • 2 cups water or 2 cups chicken stock
  • 3 cups tomato sauce
  • 1 bay leaf
  • 1/4 cup creole seasoning, blend
  • 5 teaspoons salt
  • 1/2 teaspoon pepper
  • 10 chicken thighs

Recipe

  • 1 in a large pot or dutch oven , melt butter over medium-low heat and add flour.
  • 2 stir constantly until your roux turns the color of peanut butter, or just a little bit darker.
  • 3 then, add vegetables and garlic, cooking and stirring often, for about 7 minutes or so, until they soften.
  • 4 add spices, bay leaf, water (chicken stock) and tomato sauce, salt and pepper.
  • 5 taste and add more salt, pepper and/or cayenne, if needed.
  • 6 bring to a slow boil, add chicken, cover and let simmer over low heat about 1 1/2 hours.
  • 7 uncover, and continue to simmer over low for another half hour. chicken will be falling apart somewhat. check for seasoning and adjust if necessary.

Chicken Satay Lettuce Wraps

Total Time: 1 hr 40 mins Preparation Time: 1 hr 30 mins Cook Time: 10 mins

Ingredients

  • Servings: 6
  • 2 lbs boneless-skinless chicken tenderloins, slightly pounded
  • 2 garlic cloves, finely minced
  • 1 teaspoon finely grated fresh ginger
  • 1 teaspoon rice vinegar (mitsukan brand preferred)
  • 1 tablespoon soy sauce
  • 2 teaspoons brown sugar
  • 1 tablespoon peanut butter
  • 1/2 teaspoon sesame oil
  • 1/2 cup dry roasted peanuts, chopped
  • bamboo skewer, soaked in water
  • 2 heads butter lettuce, roots removed, leafs separated to form cups, rinsed and patted dry
  • 1 1/2 cups carrots, julienne
  • 1 1/2 cups english cucumbers, halved longways, thinly sliced
  • 1 cup bean sprouts
  • 4 ounces bean thread noodles, soaked in warm water, drained (2 small bundles)

Recipe

  • 1 for the chicken: in a large bowl, combine the garlic, ginger, rice vinegar, soy sauce, brown sugar, peanut butter and sesame oil. set the marinade aside.
  • 2 add the chicken strips to the marinade and mix well. refrigerate 1 hour or for up to overnight.
  • 3 when ready to cook, preheat the grill - high heat on one side and low heat on the other side. thread the chicken strips onto the bamboo skewers, keeping the chicken as flat as you can so that they cook evenly.
  • 4 grill the chicken skewers, starting on the high heat side for 4 minutes each side. the move the skewers to the low heat side, cover and finish cooking, about 1-3 minutes more, depending on the thickness of your chicken.
  • 5 remove from heat and then remove skewers when cooled slightly.
  • 6 to assemble wraps: take a lettuce cup, place 1-2 pieces of chicken satay in center. top with a bit of each veg and a bit of noodles.
  • 7 top with your choice of sauce. i like to make extra peanut sauce to pure over mine. or try dumpling dipping sauce, or even plum sauce!
  • 8 enjoy!

Chicken Satay Noodle Salad

Total Time: 15 mins Preparation Time: 15 mins

Ingredients

  • Servings: 4
  • 1 lb whole wheat spaghetti
  • 1/3 cup peanut butter, softened
  • 2 tablespoons honey
  • 1/4 cup tamari (or soy sauce)
  • 2 limes, juice of
  • 1 teaspoon hot pepper sauce
  • 1 garlic clove, grated
  • 3 tablespoons vegetable oil
  • 2 cups cooked chicken, rotisserie skinned and sliced
  • 1 cup fresh spinach, thinly sliced
  • 1/3 cup carrot, shredded
  • 4 scallions, thinly sliced on an angle
  • 1/4 cup peanuts, chopped
  • 2 tablespoons fresh cilantro, chopped (or parsley)

Recipe

  • 1 bring a large pot of water to boil, salt it and add the pasta cooking until al dente. drain and rinse under cold water, setting aside.
  • 2 while the pasta is cooking, in a large bowl, whisk together the peanut butter, honey and 1/4 cup warm water.
  • 3 whisk in the tamari, lime juice, hot pepper sauce, and garlic.
  • 4 pour in the oil in a steady stream, whisking to combine.
  • 5 add the reserved noodles and toss to coat.
  • 6 place the noodles in 4 shallow bowls and top with the chicken, spinach, carrots, scallions, peanuts and cilantro.

Chicken Satay Thai Style W/ Peanut Sauce

Total Time: 24 hrs 20 mins Preparation Time: 24 hrs Cook Time: 20 mins

Ingredients

  • bamboo skewer
  • 3 whole boneless skinless chicken breasts, butterflied and cut into 1/2 inch strips
  • 1 tablespoon light brown sugar
  • 1 tablespoon curry powder
  • 2 tablespoons crunchy peanut butter
  • 1/2 cup soy sauce
  • 1/2 cup fresh squeezed lime juice (2 medium limes)
  • 2 garlic cloves, minced
  • 1 teaspoon dried chili pepper flakes
  • 2/3 cup crunchy peanut butter
  • 1 1/2 cups unsweetened coconut milk
  • 1/4 cup fresh lemon juice (1 medium lemon)
  • 2 tablespoons soy sauce
  • 2 tablespoons molasses (or brown sugar)
  • 1 teaspoon fresh grated gingerroot
  • 4 garlic cloves, minced
  • 1/4 teaspoon cayenne pepper (more if you want)
  • 1/4 cup chicken broth
  • 1/4 cup heavy cream
  • 1/4 cup fresh cilantro leaves

Recipe

  • 1 marinate overnight.
  • 2 prepare chicken by butterflying breasts and cutting into 1/2 inch strips.
  • 3 thread chicken in a serpentine fashion onto bamboo skewers.
  • 4 prepare marinade by combining first 7 ingredients in a small bowl and whisk to combine peanut butter into marinade mixture.
  • 5 place skewered chicken into a shallow dish like a 9"x13"x2" pan.
  • 6 pour marinade over chicken, allow to marinate overnight.
  • 7 peanut sauce
  • 8 this mixture can be made hours ahead of time and refrigerated. bring to room temp before serving.
  • 9 combine first 8 ingredients of peanut sauce together in a saucepan (peanut butter through cayenne pepper).
  • 10 cook over medium heat whisking constantly until sauce is consistency of heavy cream (about 15 min).
  • 11 add chicken broth, heavy cream and cilantro leaves, whisk to combine.
  • 12 grill the chicken till done about 8 minute.
  • 13 serve with peanut sauce for dipping.

Chocolate And Peanut Butter Ice Box Dessert

Total Time: 8 hrs 15 mins Preparation Time: 15 mins Cook Time: 8 hrs

Ingredients

  • 9 low-fat graham crackers
  • 1 (1 1/2 ounce) package sugar-free chocolate pudding mix
  • 8 ounces fat-free cool whip
  • 2 tablespoons low-fat peanut butter
  • 1 3/4 cups skim milk

Recipe

  • 1 mix the milk and pudding mix and place in fridge until just set. meanwhile place 4 of the graham cracker sheets in an even layer on the bottom of an 8x8 square pan. mix the peanut butter with the cool whip and spread it over the graham crackers in the pan. place another layer with 4 of the graham cracker sheets over top and then layer on the chocolate pudding mixture. crumble the remaining sheet of graham cracker and sprinkle on top. place in the fridge overnight.

Chocolate Balls

Total Time: 20 mins Preparation Time: 20 mins

Ingredients

  • 2 tablespoons peanut butter
  • 1 cup icing sugar
  • 1 dash salt
  • 1/4 cup pecans, crushed
  • 1 teaspoon vanilla
  • 2 tablespoons orange juice
  • 4 ounces semisweet chocolate
  • 2 tablespoons coconut, desiccated

Recipe

  • 1 mix all incredients. roll into bite sizeballs, approximately size of walnuts.
  • 2 melt 1/2 package of semi sweet chocolate (4 oz) and a very small dab of paraffin wax.
  • 3 dip balls of into melted chocolate and place on waxed paper and chill. store in the refridgerator.

Chicken Satay

Total Time: 47 mins Preparation Time: 40 mins Cook Time: 7 mins

Ingredients

  • 1 1/2 lbs chicken breasts (skinless and boneless)
  • 2 medium onions
  • 6 garlic cloves
  • 2 tablespoons soy sauce
  • 1/4 cup lime juice
  • 1 teaspoon black pepper
  • 1/2 cup crunchy peanut butter
  • 1 cup unsweetened coconut milk
  • 1 tablespoon brown sugar
  • 3 small dried hot peppers
  • 1 teaspoon anchovy paste

Recipe

  • 1 soak 24 bamboo skewers about 6 inches long in a bowl of cold water at least 20 minutes. cut chicken breasts into 24 thin strips. in a food processor, mince onions and garlic. remove half of this mixture to a small bowl and reserve. add soy sauce and 3 tblsp. lime juice to food processor. combine well and coat chicken strips. cover and refrigerate 2 hours. return reserved onion and garlic mixture to food processor. add remaining 1 tblsp. lime juice, black pepper, peanut butter, coconut milk, brown sugar, dried hot red peppers, and anchovy paste. process until smooth. transfer mixture to a nonstick saucepan and cook over low heat 10 minutes. some oil will separate out of the sauce. gently blot off excess with a paper towel. remove sauce to a small bowl for serving. prepare a medium-hot fire in a barbeque grill or preheat broiler. thread chicken strips onto wet bamboo skewers. grill or broil until chicken is cooked through, about 5 to 7 minutes. serve satay on their skewers with sauce on the side for dipping.

Chicken Satay

Total Time: 1 hr 15 mins Preparation Time: 1 hr Cook Time: 15 mins

Ingredients

  • Servings: 4
  • 1 1/2 lbs boneless skinless chicken thighs
  • 1/2 cup coconut milk
  • 1/4 cup fish sauce
  • 3 tablespoons firmly packed light brown sugar
  • 2 tablespoons chopped fresh cilantro
  • 1 tablespoon madras curry powder
  • 1 tablespoon canola oil
  • peanut sauce, for serving

Recipe

  • 1 cut the chicken into strips 4 inches long by 1/2 inch wide. in a large bowl, stir together the coconut milk, fish sauce, brown sugar, cilantro and curry powder. add the chicken and stir until evenly coated. cover and refrigerate for at least 1 hour or up to overnight.
  • 2 preheat an indoor electric grill to medium-high heat according to the manufacturer’s instructions.
  • 3 remove the chicken from the marinade and discard the marinade. using 12 to 15 wooden skewers, each 9 inches long, thread 2 to 3 pieces of chicken onto each skewer. brush the grill with the oil. arrange the skewers on the grill and cook until the chicken is golden brown on both sides, about 10 minutes total. transfer the skewers to a warmed platter. pour the peanut sauce into a small bowl and serve alongside.

Chorizo, Chickpea & Banana Stew

Total Time: 45 mins Preparation Time: 5 mins Cook Time: 40 mins

Ingredients

  • Servings: 4
  • 1 tablespoon peanut oil
  • 1 onion, chopped
  • 2 garlic cloves, chopped
  • 1 1/2 tablespoons ginger, grated
  • 3/4 lb chorizo sausage, casings removed and crumbled
  • 1 (15 ounce) can diced tomatoes, undrained
  • 1 pint beef stock or 1 pint chicken stock
  • 3 bananas, peeled and sliced
  • 1 (15 ounce) can chickpeas, rinsed and drained
  • 1 teaspoon salt
  • 1/4 teaspoon black pepper
  • cilantro, to garnish

Recipe

  • 1 heat the oil in a large pan over medium-high heat. stir in the onion, garlic and ginger and fry for 2-3 minutes. add the chorizo and brown the meat for a further 2-3 minutes. drain off any excess fat if desired.
  • 2 add the tomatoes and stock, stir, and bring to a boil. lower heat, cover, and simmer gently for 30 minutes.
  • 3 add the chickpeas and bananas to the stew and cook for a further 5 minutes, or until the bananas are just starting to fall apart. season with a salt & pepper and serve garnished with cilantro.

Daily Bread

Total Time: 3 hrs 35 mins Preparation Time: 5 mins Cook Time: 3 hrs 30 mins

Ingredients

  • 1 3/4 cups water
  • 2 cups whole wheat flour
  • 2 2/3 cups bread flour
  • 3 tablespoons sugar
  • 2 tablespoons powdered milk
  • 2 teaspoons salt
  • 2 tablespoons butter
  • 2 teaspoons bread machine yeast
  • 3/4 cup raisins
  • 1 cup walnuts
  • 1 tablespoon cinnamon or 1 teaspoon allspice or 1 teaspoon cardamom

Recipe

  • 1 add items in the order required by your bread machine. set to "wheat" cycle. for a change, sub dried cherries or cranberries for the raisins or sub pecans or peanuts for the walnuts.

A Texas Onion Soup

Total Time: 40 mins Preparation Time: 5 mins Cook Time: 35 mins

Ingredients

  • Servings: 4
  • 1 medium onion, sliced 1/2-inch thick (texas 1015)
  • 1 medium red onion, sliced 1/2-inch thick
  • 1 1/2 tablespoons roasted garlic, finely minced
  • 3 tablespoons peanut oil
  • 32 ounces mushroom stock
  • 1/3 cup chardonnay wine
  • 1 teaspoon worcestershire sauce
  • 1 1/2 tablespoons kitchen bouquet
  • 1/2 teaspoon pepper, finely ground
  • 1/2 teaspoon black pepper, coursely ground
  • 1/4 teaspoon chipotle pepper, finely ground
  • 2 tablespoons balsamic vinegar
  • 8 slices garlic toast, crispy
  • 8 tablespoons parmesan cheese, grated
  • 4 slices swiss cheese

Recipe

  • 1 heat oven to 375.
  • 2 heat oil over medium heat, add onions, garlic and saute until soft. adding peppers along the way. about 10 minutes.
  • 3 stir in worcestershire, balsamic vinegar and kitchen bouquet, mix well.
  • 4 heat to medium high and deglaze with chardonnay. saute about 10-15 minutes and reduce by one third.
  • 5 add broth. saute about 10-15 minutes and reduce by one third.
  • 6 while reducing, place one piece of toast in the bottom of a cup and 1 teaspoon parmesan cheese.
  • 7 next, ladel in onion soup (holding about 4 tablespoons back) and place one slice of toast on top of each cup, top with 1 teaspoon of parmesan cheese and top with swiss cheese.
  • 8 place in oven and bake for 3-5 minutes, or set to broil and finish.
  • 9 remove and spoon in a small amount of soup on top and serve.

A Twist On Rice Krispie Treats

Total Time: 50 mins Preparation Time: 20 mins Cook Time: 30 mins

Ingredients

  • Servings: 10
  • 1 cup karo syrup (light corn syrup)
  • 1 cup sugar
  • 1 cup peanut butter
  • 6 cups rice krispies, cereal
  • 6 ounces chocolate chips
  • 6 ounces butterscotch chips

Recipe

  • 1 mix karo syrup and sugar in large saucepan. at first bubble remove from heat. stir in peanut butter and cereal.
  • 2 spread mixture in 9x13 buttered pan.
  • 3 in small saucepan melt two kinds of chips. spread on mixture.
  • 4 cool on counter.
  • 5 refrigerate when chocolate hardens.

Chinese Candy

Total Time: 15 mins Cook Time: 15 mins

Ingredients

  • 2 (12 ounce) packages butterscotch chips
  • 1 (5 ounce) package crunchy chinese noodles
  • 7 ounces salted peanuts

Recipe

  • 1 melt butterscotch chips in heavy saucepan over low heat.
  • 2 fold in peanuts and chinese noodles until coated.
  • 3 drop by tablespoon onto waxed paper.
  • 4 let stand in cool place until firm.

Monday, March 30, 2015

Carrot & Orange Stir-fry

Total Time: 20 mins Preparation Time: 10 mins Cook Time: 10 mins

Ingredients

  • Servings: 4
  • 2 tablespoons sunflower oil
  • 2 1/4 cups grated carrots
  • 8 ounces shredded leeks
  • 2 oranges, peeled and segmented
  • 2 tablespoons ketchup
  • 1 tablespoon brown sugar
  • 2 tablespoons soy sauce
  • 1/2 cup chopped peanuts

Recipe

  • 1 heat the sunflower oil in preheated wok.
  • 2 add the grated carrots and leeks to the wok and cook for 2 - 3 minutes, or until the vegetables have just softened.
  • 3 add the orange segments to the wok and heat through gently, ensuring that you do not break up the orange segments as you stir the mixture.
  • 4 put the ketchup, brown sugar, and soy sauce in a small bowl and mix together.
  • 5 add the tomato and sugar mixture to the wok and then cook for another 2 minutes.
  • 6 transfer the stir-fry to warm serving bowls and scatter with the chopped peanuts.

Cheesy Leftover Rice Cakes

Total Time: 35 mins Preparation Time: 15 mins Cook Time: 20 mins

Ingredients

  • 4 cups cooked rice (cool)
  • 4 eggs, beaten
  • 1 cup shredded cheddar cheese or 1 cup taco blend cheese
  • 1 cup unbleached flour
  • 1 cup plain breadcrumbs or 1 cup tortilla, crumbs
  • 1 tablespoon sea salt
  • 1 small onion, chopped very fine
  • 1 tablespoon minced garlic
  • 3 teaspoons cayenne pepper
  • 4 cups peanut oil (for frying)

Recipe

  • 1 heat the peanut oil in a heavy iron frying pan until it just starts to smoke.
  • 2 combine all ingredients and mix well.
  • 3 mixture should be sticky enough to form patties and hold together.
  • 4 make a ball the size of an extra large meatball then smash it flat between your hands.
  • 5 drop into hot oil.
  • 6 fry for about 4 minutes per side or until golden brown.
  • 7 remove from oil and drain on a rack or paper towels.

Anna's Tuna Soboro (quick And Easy!)

Total Time: 15 mins Preparation Time: 5 mins Cook Time: 10 mins

Ingredients

  • Servings: 2
  • 10 ounces canned tuna (2 cans)
  • 3 tablespoons low sodium soy sauce
  • 2 tablespoons sugar
  • 1 tablespoon mayonnaise
  • 1 dash oil (optional)
  • 1 dash rice vinegar (optional)

Recipe

  • 1 drain the two cans of tuna of oil or water and empty meat into a frying pan. if the tuna was in water, you might want to add a little bit of olive/sesame/peanut oil (whichever you prefer). start cooking.
  • 2 in a separate bowl, mix the soy sauce, sugar, and mayonnaise. mayonnaise will probably be chunky and that's okay - it will melt with the heat.
  • 3 when the tuna gets drier, add the sauce and stir to make sure all the tuna gets a good coating. cook until all the fluid is gone.
  • 4 (a word on mayonnaise - if you use american mayonnaise, this recipe has a different flavor than if you had used japanese mayonnaise. japanese mayonnaise is made from rice vinegar (instead of distilled vinegar) and is less fatty. because i don't have easy access to japanese mayonnaise, i add a dash of rice vinegar in with the sauce and that helps.).
  • 5 (this recipe takes me approximately 15 minutes, but if serving over rice, you probably want to start the rice first. rice always takes me the longest.).

Chicken Satay Salad

Total Time: 30 mins Preparation Time: 15 mins Cook Time: 15 mins

Ingredients

  • Servings: 4
  • 1 (14 ounce) package boneless skinless chicken breasts
  • 1/2 cup archer farms® thai peanut sauce
  • 1 (20 ounce) container cored fresh pineapple, cut into 1/2-inch-thick half-moons, pineapple juice reserved
  • 3 romaine lettuce hearts, chopped
  • 1 cucumber, peeled in alternating strips, seeded, and cut into chunks
  • 1 small red onion, very thinly sliced

Recipe

  • 1 heat the grill to medium.
  • 2 meanwhile, in a resealable quart-size plastic bag, combine the chicken and 1/4 cup peanut sauce, turning to coat. let stand while the grill heats.
  • 3 grill the pineapple, turning once, until grill marks appear, about 5 minutes. grill the chicken, turning once, until cooked through, about 12 minutes. transfer to a cutting board and let cool. cut into thin slices.
  • 4 in a large bowl, stir the pineapple juice into the remaining 1/4 cup peanut sauce. toss in the romaine, cucumber, and onion. top with the pineapple and chicken.

Carrot & Peanut Soup

Total Time: 50 mins Preparation Time: 20 mins Cook Time: 30 mins

Ingredients

  • Servings: 4
  • 500 g carrots, peeled and thinly chopped
  • 3 tablespoons olive oil
  • 2 cups diced onions
  • 1/2 teaspoon cayenne
  • 2 teaspoons salt
  • 4 cups vegetable stock
  • 1/2 cup peanut butter
  • 1/2 cup chopped dry roasted peanuts

Recipe

  • 1 heat oil in a large saucepan and saute onion till soft and golden.
  • 2 add carrots and saute for 5mins. add cayenne, salt, stock, cover and cook for 20mins or until carrots are very soft.
  • 3 puree in food processor/blender and return to he pot.
  • 4 add peanut butter and whisk well.
  • 5 cook for 5mins. season to taste.

Chicken Egg Rolls

Total Time: 1 hr Preparation Time: 45 mins Cook Time: 15 mins

Ingredients

  • 1 teaspoon cornstarch
  • 1 teaspoon soy sauce
  • 1 whole boneless skinless chicken breast, chopped
  • peanut oil or salad oil
  • 2 green onions, chopped
  • 1 (14 ounce) package stir fry vegetables, finely chopped
  • 1 teaspoon soy sauce
  • 12 -14 egg roll wraps

Recipe

  • 1 stir together cornstarch and 1 tsp soy sauce; toss with chicken pieces.
  • 2 heat 2 tbsp oil in wok or skillet; stir fry chicken mixture and onion until chicken is no longer pink (about 3 minutes). remove from wok.
  • 3 add more oil if necessary; stir-fry veggies for about 2 minutes.
  • 4 add remaining soy sauce to cooked chicken mixture; toss to combine.
  • 5 remove mixture to colander to drain and cool 15 minutes before using.
  • 6 egg roll filling directions:
  • 7 make a sealer by stirring together 1 t.flour and 2 t.water.
  • 8 place 1 egg roll wrapper with 1 corner facing you. (keep remaining egg roll wrappers under a damp towel to keep them moist as you're filling egg rolls.).
  • 9 place 3 tablespoons of filling on the center of the wrapper.
  • 10 fold bottom corner over filling.
  • 11 moisten left and right corners with the sealer.
  • 12 fold them to the center, over filling sealing them to the bottom corner.
  • 13 brush sealer onto the top corner edges.
  • 14 roll egg roll up away from you enclosing filling tightly.
  • 15 press top corner onto egg roll to seal(like an envelope); repeat for each egg roll.
  • 16 to fry egg roll, pour oil 3 inches deep into wok or dutch oven; heat to 375 degrees.
  • 17 fry egg rolls 3 or 4 at a time, turning once, until brown; drain on paper towel.
  • 18 keep warm in a 250 degree oven until all egg rolls are fried.
  • 19 serve with soy sauce, sweet and sour sauce or bottled hot mustard for dipping.

Chicken Satay

Total Time: 24 hrs 30 mins Preparation Time: 24 hrs Cook Time: 30 mins

Ingredients

  • 1 -2 lb skinless chicken breast half (cut into 1 inch strips)
  • 24 wooden skewers
  • 1/2 cup vegetable oil (m)
  • 1/4 cup soy sauce (m)
  • 1/4 cup fresh lime juice (m)
  • 1 1/2 tablespoons fresh cilantro, chopped, plus additional
  • fresh cilantro, for garnish (m)
  • 1 tablespoon grated fresh gingerroot (m)
  • 1 tablespoon brown sugar (m)
  • 2 teaspoons hot chili paste (m)
  • 1/4 cup crunchy peanut butter (d)
  • 3 tablespoons soy sauce (d)
  • 2 tablespoons lime juice (d)
  • 2 tablespoons brown sugar (d)
  • 2 tablespoons sesame oil (d)
  • 1 garlic clove, crushed (d)
  • 2 teaspoons grated fresh ginger (d)
  • 1 teaspoon red pepper flakes (d)

Recipe

  • 1 marinade: in food processor with a metal blade, process oil, soy sauce, lime juice, cilantro, gingerroot, brown sugar, and hot chili paste until well mixed.
  • 2 pour marinade into a zip-top plastic bag and add chicken strips. zip bag and turn it to coat all pieces.
  • 3 marinate overnight in the refrigerator.
  • 4 dipping sauce: the next day, prepare the dipping sauce by processing the peanut butter, soy sauce, lime juice, brown sugar, sesame oil, garlic, ginger, and red pepper flakes in food processor with a metal blade.
  • 5 pour into a serving bowl and set aside at room temperature.
  • 6 preheat the broiler.
  • 7 line a broiler pan with foil.
  • 8 weave two marinated chicken strips onto each skewer, pushing them together tward the non pointed end.
  • 9 place skewers on prepared broiler pan and broil until cooked through and brown on the outside, about 5 minutes.
  • 10 turn skewers over halfway through cooking time.
  • 11 serve hot with the dipping sauce. garnish with cilantro, if desired.
  • 12 you can also use the a bbq grill for these!

Chicken Satay Pot Stickers

Total Time: 2 hrs 15 mins Preparation Time: 30 mins Cook Time: 1 hr 45 mins

Ingredients

  • Servings: 4
  • 1 lb ground chicken
  • 2 tablespoons garlic, minced
  • 2 tablespoons fresh ginger, minced
  • 2 tablespoons shallots, minced
  • 1 cup chunky peanut butter
  • 1/4 cup brown sugar
  • 2 tablespoons thai hot chili paste
  • 2 tablespoons fresh basil leaves, chopped
  • 2 tablespoons fresh cilantro leaves, chopped
  • 30 wonton wrappers
  • 16 ounces thai sweet chili sauce
  • 1/4 cup rice wine vinegar
  • 1/2 cup sugar
  • 1/4 cup cilantro leaf, chopped
  • 1/4 fresh mint leaves, chopped
  • 1 teaspoon sesame oil

Recipe

  • 1 in a hot pan saute ground chicken, garlic, ginger and shallots together until the chicken is thoroughly cooked.
  • 2 drain off the excess fat and mix the chicken together in a bowl with the peanut butter, brown sugar, chili paste, basil and cilantro.
  • 3 chill the mixture, and then wrap in wonton wrappers.
  • 4 bring the edges into a corner or simply fold into triangles, using a dab of water to "glue" the edges.
  • 5 in a pot fitted with a steamer basket, bring 1 to 2 inches of water to a boil. steam the pot stickers in the steamer basket for 8 to 10 minutes until the wrappers are translucent, and serve with chili mint dipping sauce (directions on bottom).
  • 6 chili mint sauce:.
  • 7 puree ingredients in a food processor for 1 minute. serve at room temperature.

Chicken Satay Wrap

Total Time: 20 mins Preparation Time: 20 mins

Ingredients

  • Servings: 4
  • 3/4 cup smooth peanut butter
  • 1/3 cup sweet chili sauce
  • 1 teaspoon soy sauce
  • 4 sheets lavash bread
  • 1 red pepper, cut into strips thinly
  • 4 cups shredded cooked chicken
  • 1/2 iceberg lettuce

Recipe

  • 1 combine peanut butter, chili sauce and soy in a bowl.
  • 2 lay one piece of lavash bread on board, short end nearest you.
  • 3 spread with peanut butter mixture.
  • 4 top this with 1/4 of chicken, red pepper and lettuce.
  • 5 roll up firmly to enclose filling.
  • 6 repeat with remaining lavash etc.
  • 7 cut wraps in 4, secure with toothpick.

Chicken Satay W/peanut-coconut Sauce

Total Time: 21 mins Preparation Time: 15 mins Cook Time: 6 mins

Ingredients

  • 1/2 cup creamy peanut butter
  • 1 cup coconut milk
  • 2 tablespoons fresh lime juice
  • 2 tablespoons soy sauce
  • 1 1/2 tablespoons dark brown sugar
  • 1 teaspoon ground ginger
  • 2 garlic cloves, chopped
  • 1/2 teaspoon red pepper flakes
  • 2 lbs chicken cutlets
  • 30 wooden skewers, soaked for 30 mins

Recipe

  • 1 mix first 8 ingredients, remove 3/4 and refrigerate.
  • 2 cut chicken into strips and marinate in remaining sauce for 1 hour.
  • 3 heat broiler, thread strips onto skewers and broil about 6 minutes.
  • 4 bring refrigerated sauce to room temp and use as a dip for the chicken.

Chicken Satay With Peanut Dipping Sauce With Glucomannan

Total Time: 21 mins Preparation Time: 15 mins Cook Time: 6 mins

Ingredients

  • Servings: 4
  • 1 lb chicken breast, boneless skinless cut into 1-inch strips
  • 2 tablespoons soy sauce
  • 2 tablespoons extra virgin olive oil
  • 2 teaspoons thai fish sauce
  • 2 tablespoons black pepper
  • 2 teaspoons cumin
  • 2 teaspoons coriander
  • 2 tablespoons curry powder
  • 4 garlic cloves, minced
  • 2 teaspoons stevia
  • 2 tablespoons creamy peanut butter
  • 4 tablespoons unsweetened coconut milk
  • 1 tablespoon red curry paste
  • 1 tablespoon fish sauce
  • 1/2 teaspoon stevia
  • 8 g glucomannan (fiber powder, opt'l)

Recipe

  • 1 in large bowl, combine all chicken satay ingredients. refrigerate for at least an hour – up to 24 hours.
  • 2 preheat broiler. soak 10 bamboo skewers in water for 15 minutes to prevent from burning.
  • 3 thread marinated chicken onto skewers and place on broiler pan. broil 3 minute each side until edges are browned.
  • 4 dipping sauce: immediately before serving, combine all ingredients in a small bowl. mix until creamy.

Chicken Satay With Spicy Peanut Sauce (gai Satay)

Total Time: 45 mins Preparation Time: 30 mins Cook Time: 15 mins

Ingredients

  • Servings: 6
  • 1/2 cup unsweetened coconut milk
  • 1 teaspoon fish sauce
  • 1 teaspoon brown sugar
  • 1 teaspoon curry powder
  • 1 lb boneless skinless chicken breast
  • 1/4 cup unsweetened coconut milk
  • 1 tablespoon red curry paste
  • 2 teaspoons roasted chili paste (optional)
  • 1/2 cup chicken broth
  • 1 tablespoon fish sauce
  • 1 tablespoon palm sugar or 1 tablespoon brown sugar
  • 1/4 cup chunky peanut butter
  • 1 tablespoon lime juice

Recipe

  • 1 combine coconut milk, fish sauce, brown sugar, and curry powder in large mixing bowl and stir well. cut chicken thighs into generous, bite-sized chunks, and cut breast meat lengthwise into 1/2-inch strips. add meat to the marinade and mix well. cover and refrigerate anywhere from 30 minutes to overnight.
  • 2 to make peanut sauce, bring coconut milk to a gentle boil in a medium saucepan over medium-high heat. add curry paste and roasted chili paste (optional) and cook 4-5 min., mashing and stirring occasionally to dissolve them. add chicken broth, fish sauce, palm sugar, peanut butter, and lime juice and cook 1 more minute, stirring well to make a smooth sauce. remove from heat, transfer to small serving bowl, and set aside to cool. the sauce can be served warm or at room temperature. alternatively, cover and refrigerate the sauce and reheat it gently just before serving it.
  • 3 thread meat onto tips of bamboo skewers, and cook on a lightly oiled, hot grill or under a broiler, turning often, until browned and cooked through, 4-6 minute serve at once with peanut sauce.

Chow Fun

Total Time: 25 mins Preparation Time: 25 mins

Ingredients

  • Servings: 4
  • 1 tablespoon dark soy sauce
  • 1 tablespoon cornstarch
  • 1 egg
  • 1 tablespoon peanut oil
  • 1 lb flank steak, sliced thin across the grain
  • 1 tablespoon dark soy sauce
  • 1/4 teaspoon sugar
  • 1 tablespoon rice wine (or dry sherry)
  • 1 pinch pepper
  • 1 tablespoon oyster sauce
  • 8 ounces wide rice noodles or 8 ounces egg noodles (approximately)
  • 7 tablespoons peanut oil, for frying
  • 2 cloves garlic, finely chopped
  • 1 slice ginger, about the size of a 25 cent piece,julienned
  • 1 tablespoon fermented black beans (vital for flavor see note. dow see)
  • 1 tablespoon rice wine (or dry sherry)
  • 1/2 medium onion, peeled & sliced
  • 1/2 green pepper, cored and sliced into strips
  • 1 cup fresh bean sprouts

Recipe

  • 1 slice the meat into thin slices (if you freeze the meat for about 1/2 hour it makes it easier to slice).
  • 2 mix the 4 marinade ingredients together and stir in the meat.
  • 3 let marinate for 15 minutes.
  • 4 mix the sauce ingredients together and set aside.
  • 5 heat a wok or large frying pan and add 2 tbs.
  • 6 of peanut oil.
  • 7 toss the noodles about in the oil until they are very hot and begin to color just a bit on the edges.
  • 8 remove to a serving platter and set aside.
  • 9 heat the wok again and add 3 more tbs.
  • 10 of peanut oil, along with the garlic and ginger.
  • 11 stir fry for a moment and add the rinsed black beans and the wine (or sherry).
  • 12 add and stir fry the onion and green pepper, just until very hot.
  • 13 remove all to the serving platter.
  • 14 heat the wok a 3rd time and add the remaining peanut oil.
  • 15 when hot, add the meat.
  • 16 stir fry until it begins to brown, and return the vegetables and noodles to the wok.
  • 17 toss with the meat and then add the sauce.
  • 18 toss until just heated throughout.
  • 19 add the bean sprouts, and toss just a minute or so more, then serve.
  • 20 note: if you can't get the black beans, you can substitute a tablespoon of black bean garlic sauce, which is usually easily found in the chinese food section of the supermarket.

A Symphony Of French Chocolate Truffles

Total Time: 24 hrs 45 mins Preparation Time: 24 hrs Cook Time: 45 mins

Ingredients

  • 5 ounces very best quality 70% solids dark chocolate
  • 5 fluid ounces thick double cream
  • 1 ounce unsalted butter
  • 2 tablespoons rum or 2 tablespoons brandy
  • 1 tablespoon cocoa powder
  • 1 ounce preserved gingerroot, very finely chopped, plus some extra cut into small pieces
  • 1 ounce flaked toasted almond, very finely chopped
  • 2 ounces dark chocolate (at least 70% cocoa solids)
  • 1/2 teaspoon peanut oil
  • cocoa, for dusting
  • paper, sweet cases for the chocolate-coated truffle
  • 1 sheet baking parchment paper (silicone paper)
  • 60% minimum cocoa powder

Recipe

  • 1 for the basic truffle mixture, break the chocolate into squares and place it in the bowl of a food processor. switch on and grind the chocolate until it looks granular, like sugar.
  • 2 now place the cream, butter and rum or brandy in a small saucepan and bring these to simmering point. then, with the motor switched on, pour the mixture through the feeder tube of the processor and continue to blend until you have a smooth, blended mixture.
  • 3 next transfer the mixture, which will be very liquid at this stage, into a bowl, allow it to get quite cold, then cover it with clingfilm and refrigerate overnight. don't worry: it will thicken up after several hours.
  • 4 next day divide the mixture equally among four small bowls, and keep each one in the fridge until you need it. then proceed with the following to make four different varieties. make sure you have all the little paper cases opened out ready before your hands get all chocolatey!
  • 5 plain truffles:.
  • 6 for these, you simply sift 1 level dessertspoon of cocoa powder on to a flat plate, then take heaped half teaspoons of the first batch of truffle mixture and either dust each one straight away all over, which gives the truffle a rough, rock-like appearance, or dust your hands in cocoa and roll each piece into a ball and then roll it in the cocoa powder if you like a smoother look. place it immediately into a paper case. obviously, the less handling the better as the warmth of your hands melts the chocolate.
  • 7 ginger truffles:.
  • 8 mix the finely chopped ginger into the second batch of truffle mixture using a fork, then proceed as above, taking small pieces, rolling or not (as you wish), and dusting with cocoa powder before transferring each one to a paper case.
  • 9 toasted almond truffles:.
  • 10 sprinkle the very finely chopped toasted almond flakes on a flat plate, take half a teaspoonful of the third batch of truffle mixture and roll it round in the nuts, pressing them to form an outer coating.
  • 11 chocolate-coated truffles:.
  • 12 for these you need to set the chocolate and oil in a bowl over some hot but not boiling water and allow it to melt until it becomes liquid, and then remove the pan from the heat.
  • 13 spread some silicone paper on a flat surface and, dusting your hands with cocoa, roll each truffle into a little ball.
  • 14 using two flat skewers, one to spike the truffle and one to manoeuvre it, dip each truffle in the chocolate so that it gets a thin coating and then quickly transfer it to the paper. if the chocolate begins to thicken, replace the pan on the heat so that it will liquefy again.
  • 15 leave the coated truffles to set completely then, using a palette knife; quickly transfer them into their waiting paper cases.
  • 16 cocoa dusted truffles:.
  • 17 simple and quick, i use 60% french cocoa powder for an extra chocolate rush! simply take each truffle and drop into a bowl of cocoa powder, and gently turn the truffles around to coat them.
  • 18 now arrange all the truffles in a box or boxes and cover. keep them refrigerated and eat within three days. alternatively, truffles are ideal for freezing.

Banana Breakfast Smoothie

Total Time: 5 mins Preparation Time: 5 mins

Ingredients

  • Servings: 2
  • 2 bananas, peeled and roughly chopped
  • 1 3/4 cups milk
  • 4 tablespoons oats
  • 2 tablespoons honey
  • 1 tablespoon peanut butter

Recipe

  • 1 blend all the ingredients together and serve!