World Best Peanut Food Recipes: May 2015

Sunday, May 31, 2015

Beer-battered Onion Rings

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

Ingredients

Servings: 4
2 sweet onions (peeled and sliced into 1/2-inch thick rounds)
3 cups beer
2 teaspoons malt vinegar
salt
pepper
2 quarts peanut oil or 2 quarts vegetable oil
3/4 cup all-purpose flour
3/4 cup cornstarch
1 teaspoon baking powder

Recipe

1 place onion rounds, 2 cups beer, vinegar, 1/2 teaspoon salt, and 1/2 teaspoon pepper in zipper-lock bag. refrigerate 30 minutes or up to 2 hours.
2 heat the oil in a large dutch oven over medium-high heat to 350 degrees.
3 while oil is heating, combine flour, cornstarch, baking powder, 1/2 teaspoon salt, and 1/4 teaspoon pepper in large bowl.
4 slowly whisk in 3/4 cup beer until just combined (some lumps will remain).
5 whisk in remaining beer as needed, 1 tablespoon at a time, until batter falls from whisk in steady stream and faint trail across surface of batter.
6 adjust oven rack to middle position and heat oven to 200 degrees.
7 remove onions from refrigerator and pour off liquid.
8 pat onion rounds dry with paper towels and separate into rings.
9 transfer 1/3 portion of rings to batter.
10 one at a time, carefully transfer battered rings to oil.
11 fry until rings are golden brown and crisp, about 5 minutes, flipping halfway through frying.
12 drain rings on paper towel-lined baking sheet, season with salt and pepper, and transfer to oven.
13 return oil to 350 degrees and repeat with remaining onion rings and batter.
14 serve.

City Chicken

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

Ingredients

Servings: 6
2 lbs lamb loin
2 onions
4 garlic cloves
2 eggs
2 tablespoons milk
1 cup seasoned bread crumbs
peanut oil, enough to brown the skewers

Recipe

1 cut lamb into 1 inch cubes, put in large ziploc.
2 add onions and garlic.
3 refrigerate overnight.
4 thread lamb cubes on skewers.
5 combine eggs and milk to make a wash & pour in shallow dish long enough for the skewers.
6 put breadcrumbs in another shallow dish.
7 thread lamb cubes onto skewers.
8 dip in egg wash & drain.
9 roll in bread crumbs.
10 place in hot skillet w/ 1/2 inch oil in it.
11 brown on all sides.
12 place on pan.
13 once all skewers are fried and on pan, put ban in preheaed 325 degree oven and cook until lamb is done.
14 cook time is approximate oven time, does not include the marinate time.

Chocolate Marshmallow Cups

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

Ingredients

Servings: 30
1 (16 ounce) package miniature marshmallows
1 (12 ounce) package chocolate chips
1 cup crunchy peanut butter
1/2 cup margarine
30 paper cupcake liners

Recipe

1 put the paper liners in the muffin pans .
2 put 8 marshmallows in the bottom of each paper liner.
3 put chocolate chips, peanut butter and margarine in a saucepan. put saucepan on the burner and turn on the stove to low.
4 stir until everything is mixed and melted.
5 remove saucepan from heat. turn off burner.
6 spoon the chocolate mixture over the marshmallows.
7 put the pans in the refrigerator until the chocolate is hard.

Barbie's Peanut Butter No Bakes

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

Ingredients

2 cups sugar
1/2 cup margarine or 1/2 cup butter
1/2 cup milk
3 tablespoons cocoa
1 teaspoon vanilla
1/4 teaspoon salt
3 cups oats
1/2 cup peanut butter (heaping)

Recipe

1 combine butter, sugar, cocoa, salt and milk in saucepan over medium heat. bring to boil for one minute.
2 stir in vanilla.
3 remove from heat.
4 quickly add in the peanut butter and oats stirring thoroughly.
5 spoon out on to wax paper and let cool.

Chocolate Loves

Total Time: 30 mins Preparation Time: 30 mins

Ingredients

Servings: 40
1/2 cup butter
2 baker's unsweetened chocolate squares
2 cups sugar
1/2 cup whole milk
1 cup walnuts, finely chopped
1 cup flaked coconut
1 teaspoon vanilla
3 cups rolled oats
1/2 cup crunchy peanut butter

Recipe

1 bring to a boil, stirring for 1 minute, butter, chocolate, sugar and milk. remove from heat.
2 add nuts, coconut, vanilla, oats and peanut butter, mixing well.
3 let mixture cool enough to handle. roll walnut-sized balls and place on wax paper to finish setting up.
4 store in a covered container at room temp or in the refrigerator, if you prefer cold candy.
5 these can be made 1-2 weeks in advance as they keep well.

Barkin' Bars For Bonzo's Breakfast

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

Ingredients

6 cups oatmeal
2 cups whole wheat flour
4 large eggs
2 ounces crumbled grape-nuts cereal or 2 ounces cheerios toasted oat cereal
4 slices bacon, fried to a crisp and crumbled
3 ounces bacon grease (add some oil if needed)
1/3 cup honey
2 ounces molasses
1 cup milk
peanut butter
1 (15 ounce) can black beans, rinsed, drained and mashed (optional)
2 -3 mashed bananas (optional)

Recipe

1 preheat oven to 325â°f.
2 fetch 2 cookie sheets and grease them.
3 dump everything into a humongous bowl and mix thoroughly.
4 on a lightly floured surface, roll the dough mixture into approximately â½-inch thick oblong sheets.
5 sit!
6 stay!
7 place dough onto greased cookie sheets and, using a pizza cutter or knife, score into whatever size cookies you like.
8 bake at 325â° for 1 hour.
9 after an hour, turn oven off, crack oven door open, and allow cookies to cool in oven.
10 break at the scored lines.
11 say â€œwoofâ€?!. these freeze really well.

Beer-batter Chicken Fingers

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

Ingredients

Servings: 4
1 cup flour
1 cup beer
1/2 cup water
1 egg yolk
1 egg , beaten until stiff
2 chicken breasts, skinless,boneless,cut into large strips
1/4 teaspoon salt
2 tablespoons worcestershire sauce
2 tablespoons your favorite hot sauce
peanut oil (for deep frying)

Recipe

1 mix together flour and salt.
2 add the beer.
3 using a whisk, mix well and then add water and mix until smooth.
4 add the egg yolk and mix well.
5 add the beaten egg and mix well.
6 place into refrigerator for at least 2 hours.
7 mix the worcestershire sauce and hot sauce together and add chicken strips.
8 allow chicken to marinate for at least 10 minutes.
9 roll chicken in your batter.
10 deep fry until golden brown, then drain on a paper towel.
11 serve with your favorite dipping sauce.

Chicken Enchiladas

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

Ingredients

2 (10 ounce) cans shredded chicken
1 bell pepper (green works best, sliced thinly)
1 small onion (sliced thinly)
1 teaspoon chicken bouillon
10 tortillas
1/2 cup salsa (any kind-i like homemade)
1 (8 ounce) package cheese (taco blend)
2 tablespoons butter
1 teaspoon italian seasoning (i use mrs. dash)
6 cups hot water
1/3 cup flour
1/3 cup chili powder
2 tablespoons chicken bouillon (dissolve in hot water)
1 -2 teaspoon garlic powder (according to taste)
2 tablespoons peanut butter
2 tablespoons cocoa powder
1/3 cup sugar

Recipe

1 preheat oven to 350 degrees. in a medium skillet, melt butter add chicken bullion and mrs. dash seasonings. add green peppers and onions. let peppers and onions simmer for a couple minutes. add chicken and salsa. mix and let simmer for 2-3 minutes remove from heat and set aside. in a deep pot place flour and chili powder. add chicken bullion to 6 cups of hot water and add to the pot. place pot on med. heat. add garlic powder, peanut butter, cocoa powder, and sugar. bring to boil then reduce heat and simmer. when sauce becomes thick, add 2 more cups of hot water. adjust flavorings after adding water. on a plate place stack of tortilla shells and cover with a damp paper towel and place in microwave for 15-20 secs. place chicken mixture in shells and sprinkle cheese and roll and place in greased baking dish. top with enchilada sauce (enough to cover each enchilada). sprinkle with cheese and bake for 20-30 minutes.

Chocolate Marshmallow Cream Bars

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

Ingredients

Servings: 15
1 cup butter
2 cups sugar
6 tablespoons cocoa
2 teaspoons vanilla
4 eggs
1 cup flour
1/2 teaspoon salt
1 -7 ounce marshmallow cream
1 cup peanut butter
6 ounces chocolate chips
6 ounces butterscotch chips
3 cups rice krispies

Recipe

1 preheat oven to 350°f.
2 1st layer:.
3 cream the 1st three ingredients.
4 add vanilla, eggs, flour, salt.
5 spray and flour a 10x15-inch cookie sheet type pan.
6 spread creamed mixture into pan.
7 bake for 20 minutes.
8 2nd layer:.
9 spread evenly the marshmallow cream on the first layer when still partially warm.
10 3rd layer:.
11 melt over low heat the peanut butter, chocolate chips, and butterscotch chips, blend well.
12 add the rice krispies.
13 spread this mixture over the top of the marshmallow cream layer a spoonful at a time.

Beer-battered Fried Shrimp

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

Ingredients

Servings: 4
2 lbs uncooked large shrimp, peeled and deveined
1/4 cup flour
3/4 cup flat beer
1 egg, slightly beaten
1 tablespoon sugar
1/2 teaspoon salt
peanut oil, for deep-frying

Recipe

1 butterfly the cleaned shrimp so that they will look larger: hold them so that the underside is up; slice down its length, almost to the vein, to form the hinge.
2 spread and flatten to form the butterfly shape.
3 make a batter by mixing together the flour, beer, egg, sugar, and salt.
4 use a deep fryer and heat a few inches of peanut oil to 375*f.
5 dip the shrimp into the batter and fry until golden brown; drain on paper towels.
6 serve hot.

Chili Rellenos

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

Ingredients

20 ounces whole green chilies, 2 small cans
1/2 lb monterey jack cheese, pepper jack for more heat.sliced to fit in chilies
1 cup flour
3 eggs, seperated.yolks from whites
3 tablespoons flour
oil, i use peanut oil (for frying)

Recipe

1 drain chilies,gently open and insert a slice of cheese.dredge in flour and set aside on a plate.i salt and pepper the flour.
2 beat egg whites to a stiff peak stage.set aside.
3 seperately mix egg yolks with 3 tbs flour.it will be thick.
4 take a spoon of whites and gently fold into yolks.continue folding whites into yolks til they are combined.
5 heat oil to about 350.
6 dip chilies in batter and then put into hot oil.fry on each side til golden brown.about 2 minute on each side.
7 serve with salsa on top some refried beans and some warmed tortillas.

Chili Peanuts

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

Ingredients

1/4 cup peanut oil
4 cloves garlic, thinly sliced
1 lb roasted unsalted peanuts
4 tablespoons dried ancho chile powder
1/2 teaspoon cayenne
salt

Recipe

1 heat oil in a large skillet over low heat.
2 add garlic, fry until it is crisp& golden (apprx 15 min).
3 remove garlic, discard or nibble on it.
4 add peanuts to the skillet, use medium high heat, shake pan to move the peanuts around.
5 continue frying until the oil is absorbed and the nut aroma is strong (apprx 5 minutes) watch they don't burn, remove from heat.
6 mix the chili powder, cayenne& salt in a plastic bag.
7 pour in the slightly cooled peanuts& shake until the nuts are evenly coated serve.

Cannelone Crepes

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

Ingredients

2 cups flour
2 cups milk
1/4 cup vegetable oil
1/4 teaspoon salt
3 eggs
8 ounces cream cheese, softened
2 eggs
2 cups cottage cheese
4 green onions, thinly sliced
1 cube butter or 1 margarine
28 ounces spaghetti sauce
1/2 cup parmesan cheese

Recipe

1 beat crepe ingredients together very well. cook crepes and set aside.
2 beat filling ingredients together until fluffy.
3 fill crepes. (i like to spread the filling out peanut butter style and roll up.).
4 place crepes in greased 9x13 baking pan. pour jar of spaghetti sauce over crepes.
5 cover with parmesan cheese.
6 bake at 350 degrees for 30 minutes, uncovered.

Butter Chicken

Total Time: 25 hrs 25 mins Preparation Time: 25 hrs Cook Time: 25 mins

Ingredients

Servings: 6
1 teaspoon salt
2 tablespoons plain yogurt, i used greek
1 tablespoon lime juice, fresh
2 tablespoons garam masala
2 teaspoons chile powder
2 teaspoons ground coriander
1/2 teaspoon ground cinnamon
1/2 teaspoon ground allspice
1/2 teaspoon ground cloves
1/2 teaspoon ground nutmeg
2 teaspoons dried fenugreek leaves
golf ball size piece ginger, peeled and chopped
4 garlic cloves, large
2 tablespoons peanut oil
2 jalapeno peppers
1 anaheim chili
1 1/2 lbs boneless chicken breasts, preferably organic
2 (14 ounce) cans diced tomatoes with juice
1 small nugget ginger, peeled and chopped
2 garlic cloves
1 jalapeno pepper
2 anaheim chilies
5 whole cloves
1 teaspoon salt
3/4 cup water
1/2 cup butter
2 teaspoons ground cumin
2 teaspoons tomato puree
4 teaspoons honey
2/3 cup heavy cream
1 tablespoon dried fenugreek leaves
1 tablespoon lime juice, fresh
1 teaspoon black pepper
cooked rice

Recipe

1 tikka marinade for chicken (do the night before):.
2 cut 1 anaheim chile, the 2 jalapeno chilies, the 4 large cloves of garlic, and golf ball sized ginger to a size that you can process them in the food processor; process them. place the processed mix in a large bowl, and stir in the 11 ingredients above the ginger on the ingredient list in, plus the peanut oil. mix in the chicken well, and place in the refrigerator to marinate overnight.
3 tomato sauce (can be done night before or day of):.
4 cut the 2 anaheims, the 1 jalapeno pepper, the 2 cloves of garlic, and the nugget of ginger so that it can be processed, and process it. place the processed mix plus the 2 cans of tomatoes, the cloves, 1 tsp salt, and the water in a medium sized dutch oven. bring to a boil, then reduce the heat and simmer gently for 20 minutes, stirring regularly, until nicely thickened. put to the side (but in the refrigerator if to be used the next day).
5 butter chicken (day of):.
6 take the chicken out of the refrigerator and let it sit about 20 minutes before you start cooking; preheat the oven to 405 degrees. transfer the chicken to a roasting pan, with its marinade, and cover with buttered foil. place in a hot oven, and cook for about 5 minutes. reduce heat to 400 and cook for about 15 minutes (check on it) or until done.
7 while chicken is cooking, melt butter in a large dutch oven, and add the ground cumin; let the sizzle gently for a few minutes. add the tomato sauce, bring back to a gentle simmer, and cook for about 5 minutes.
8 add the tomato puree, honey, cream, 1 tbsp fenugreek, 1 tbsp lime juice, and black pepper; continue to simmer gently, stirring occassionally, for about five minutes or until sauce is rich, thick, and creamy. add the cooked chicken, mix well, and simmer gently for five minutes to marry flavors.
9 serve over rice.

Chicken Marinade

Total Time: 15 mins Preparation Time: 15 mins

Ingredients

Servings: 6
1/4 cup soy sauce
1/4 cup vinegar
1/4 cup peanut oil
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
1/4 teaspoon dried parsley
1/4 teaspoon dried basil
4 boneless skinless chicken breasts, cut up

Recipe

1 mix all together.
2 place cut up chicken in sauce to marinate.
3 grill until chicken is cooked done.

Apple Sandwiches

Total Time: 5 mins Preparation Time: 5 mins

Ingredients

2 small apples, cored and cut crosswise into 1/2-inch thick rounds
1 teaspoon lemon juice (optional)
3 tablespoons peanut butter or 3 tablespoons almond butter
2 tablespoons semi-sweet chocolate chips
3 tablespoons granola cereal

Recipe

1 if you won’t be eating these immediately, brush the apples slices with lemon juice to keep them from turning brown.
2 spread one side of half of the apple slices with peanut or almond butter then sprinkle with chocolate chips and granola.
3 top with remaining apple slices, pressing down gently to make the sandwiches.
4 transfer to napkins or plates and serve.

Chicken Aku Paku

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

Ingredients

Servings: 2
2 tablespoons peanut oil
1 large chicken, jointed
2 onions, finely chopped
3 garlic cloves, crushed
3 green tomatoes, roughly chopped
1 fresh green chile, chopped
1/2 teaspoon ground turmeric
1/2 teaspoon cumin seed
1/2 teaspoon coriander seed
4 cardamom pods
300 ml chicken stock
2 (400 ml) cans coconut milk
2 tablespoons coconut cream
1 bunch basil leaves
1/2 cup green beans, blanched
steamed rice

Recipe

1 heat the oil in a large pan and fry the chicken pieces for 2-3 minutes until browned, remove and set aside.
2 add the onion and garlic to the pan and fry for 5-8 minutes until soft. tip in the tomatoes and chilli and cook for a few minutes more.
3 using a pestle and mortar, pound the turmeric, cumin seeds, coriander seeds and cardamom pods to a fine powder. add to the pan along with the chicken pieces. add the stock and coconut milk and bring to a gentle boil.
4 season well, cover and simmer for 1 hour.
5 to serve: stir in the coconut cream. grind the basil to a rough paste using a pestle and mortar, and swirl this into the pan. add the green beans and serve with bowls of steamed rice.

Cuban Fried Rice

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

Ingredients

Servings: 4
6 eggs
1 tablespoon soy sauce
2 tablespoons chicken stock or 2 tablespoons chicken broth
peanut oil or vegetable oil, for frying
1 cup chopped onion
1 cup chopped green bell pepper
3 garlic cloves, minced
4 cups cooked rice, chilled
1/2 cup chicken stock or 1/2 cup chicken broth, mixed with 2 tablespoons soy sauce
2 cups diced ham (or leftover lechon asado)
1/2 cup chopped green onion
1/2 cup frozen green pea

Recipe

1 beat the eggs with a whisk, adding soy sauce and chicken broth.
2 heat a tablespoon or 2 of oil in a 5-quart or large saute pan or wok, rolling the oil around to coat bottom and sides.
3 when the oil is very hot, pour half of the egg mixture in so that it coats the bottom; it should look like you are making a giant pancake.
4 decrease heat to med-low and cook thoroughly, flipping once.
5 remove from pan and cut the egg into long, thin strips.
6 in the same pan, add a little more oil and saute the onion and green pepper over med-low heat until the onion is soft and translucent.
7 decrease heat to low and add the minced garlic; continue to cook for 1-2 minutes more; donâ€™t let the garlic brown.
8 add in the rice and a little more oil; fry for about 5 minutes, stirring often.
9 add in some chicken stock, enough to flavor the rice, but not enough to make it soupy.
10 add the rest of the scrambled eggs and a dash or two of soy sauce; add in the diced lechon and stir sparingly; continue cooking 5 minutes.
11 gently fold in the green onions, green peas, and egg strips.
12 remove from heat, cover, and let stand for a minute or two; serve hot.

Chicken Aioli Sandwiches

Total Time: 24 hrs 25 mins Preparation Time: 24 hrs Cook Time: 25 mins

Ingredients

1 tablespoon minced ginger
1 tablespoon minced garlic
1/4 cup chopped green onion
1 teaspoon chili flakes
1/2 cup peanut oil
4 (4 ounce) chicken breasts
4 focaccia rolls or 4 other good-quality round crusty sandwich rolls
4 slices provolone cheese
romaine lettuce
2 tomatoes, sliced
1 red onion, sliced
1 tablespoon chopped garlic
1/4 cup chopped basil
2 egg yolks
salt
fresh ground pepper
1 tablespoon dijon mustard
2 cups safflower oil
1 tablespoon lemon juice

Recipe

1 aioli:.
2 in a food processor or blender, combine the garlic, basil, egg yolks, salt, pepper, and dijon mustard and process to combine. with the machine running, add the oil in a slow, steady stream until it is all added and the mixture is emulsified. add the lemon juice and check the seasoning.
3 sandwich:.
4 combine the ginger, garlic, green onions, chile flakes, and peanut oil. add the chicken and toss to coat. marinate overnight in the refrigerator.
5 preheat the oven to 350 degrees f.
6 remove the chicken from the marinade and place in a small roasting pan or on a baking sheet. roast the chicken for 15 to 20 minutes, or until cooked through. cut the chicken crosswise into very thin slices.
7 raise the oven temperature to 450 degrees f.
8 slice the rolls horizontally and place on a baking sheet with the top half cut-side down and the bottom half with cut-side up. place 1 slice of provolone on the bottom half of each roll. cook until the cheese is melted and the rolls are lightly toasted, about 3 minutes.
9 place 1/4 of the chicken on top of the melted cheese. top with romaine lettuce, tomato, and red onions. spread some of the aioli on the top half of the roll and place the roll on top of the sandwich.

Delta Zeta Party Snacks

Total Time: 55 mins Preparation Time: 10 mins Cook Time: 45 mins

Ingredients

Servings: 10
1 (9 1/2 ounce) box ritz peanut butter sandwich crackers
1 cup dry roasted peanuts
1 (12 ounce) bag mini pretzel sticks or 1 (12 ounce) bag pretzel twists
1 cup sugar
1/2 cup butter
1/2 cup light corn syrup
2 tablespoons vanilla
1 teaspoon baking soda
1 (10 ounce) package regular m&m's

Recipe

1 combine the crackers, peanuts, and pretzels in a large roasting pan.
2 heat the sugar, butter, and corn syrup in a saucepan over medium-high heat. bring to boil and cook for 5 minutes stirring constantly. stir in the vanilla and baking soda. pour over cracker mixture, stirring to coat well.
3 bake at 250º for 45 minutes, stirring the mixture every 15 minutes.
4 remove to waxed paper to let cook completely.
5 add the m&m's.
6 break up mixture into small pieces if necessary.

Chicken Marsala

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

Ingredients

Servings: 6
4 -6 chicken breasts
1 cup marsala wine
2 cups sliced mushrooms (fresh is best)
1 large red onion, sliced
3 -4 eggs
2 cups flour
1/4 cup oregano flakes
2 teaspoons rock salt
2 teaspoons finely ground black pepper
1/4 cup oil (that is used for frying such as canola oil, peanut oil, grapeseed oil)
1/4 cup butter
4 cups cooked spinach fettuccine

Recipe

1 slice red onion and mushrooms and set aside.
2 pound chicken breasts into 1/4 inch to 1/2 inch thick with a meat tenderizer. (i prefer the pampered chef meat tenderizer).
3 prepare three coating trays for breading the the chicken by putting half each of the flour, oregano, rock salt and pepper in two of the trays. in the third tray crack your eggs and blend with a whisk until scrambled well.
4 dip the chicken breast pieces in the flour, then the egg and then the flour again. place on plate.
5 heat all oil and butter in a large sauté pan. heat on medium heat until butter is melted.
6 take plate with all coated pieces of chicken breast and gingerly place chicken into oil/butter solution. cook chicken for 2 minutes or until golden brown and then flip to other side for an additional two minutes.
7 add mushrooms and onion. stir in with chicken and cook until slightly soft.
8 add marsala cooking wine and simmer for 5 minutes.
9 serve over fettuccine noodles.

Baked Sweet Potatoes W/west African-style Peanut Sauce

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

Ingredients

Servings: 6
6 medium sweet potatoes
1 teaspoon canola oil
1/3 cup onion, finely chopped
1 tablespoon ginger, peeled and grated
2 garlic cloves, minced
1 1/2 teaspoons ground cumin
1 1/2 teaspoons ground coriander
1/8 teaspoon ground red pepper
3/4 cup water
3/4 cup tomato sauce
1/4 cup peanut butter
1 teaspoon sugar
1/4 teaspoon salt
2 tablespoons cilantro, chopped

Recipe

1 preheat oven to 375 degrees.
2 pierce potatoes with a fork and bake for 1 hour, or until tender.
3 cool potatoes, slightly.
4 heat oil in med skillet over med low heat.
5 add onion, ginger and garlic; cook 3 minutes.
6 add cumin, coriander and pepper; cook 1 minute.
7 add 3/4 cup water and next 4 ingredients (through salt), stirring until smooth; bring to a simmer.
8 cook 2 minutes or until thick.
9 split potatoes lengthwise, cutting to, but not through, the other side.
10 spoon about 1/4 cup sauce into each potato.
11 top each serving with 1 tsp chopped cilantro.

Breakfast Protein Shake

Total Time: 10 mins Preparation Time: 10 mins

Ingredients

1/2 banana
1/2 cup smooth peanut butter or 1/2 cup crunchy peanut butter
1/2 cup milk
6 ice cubes
1 tablespoon protein powder

Recipe

1 throw all ingredients into the blender and blend until smooth.

Beer Rice

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

Ingredients

Servings: 4
1 cup brown rice
1 cup beer, allowed to go flat
1 1/4 cups chicken stock (low-sodium) or 1 1/4 cups chicken broth (low-sodium)
1 tablespoon butter or 1 tablespoon margarine
1/4 cup salted peanuts, coarsely chopped
1/2 teaspoon salt
fresh ground pepper

Recipe

1 preheat oven to 350°; add all ingredients to a 2 1/2 quart casserole dish that has been sprayed with cooking spray; stir to combine.
2 cover and bakd 1 1/4 hours until liquid is absorbed.

Barefoot Contessa Pb Choc Chunk Cookies

Total Time: 47 mins Preparation Time: 30 mins Cook Time: 17 mins

Ingredients

1 cup butter
1 1/2 cups granulated sugar
3/4 cup light brown sugar
2 large eggs
1 cup smooth peanut butter
2 teaspoons vanilla extract
2 1/2 cups all-purpose flour
2 cups semisweet chocolate chunks
1 teaspoon baking powder
1/2 teaspoon salt

Recipe

1 combine first 6 ingredients in a large bowl.
2 in a small bow, sift flour, baking powder, and salt. add to wet ingredients, just to combine.
3 stir in chocolate.
4 bake at 350 for 17 minutes. cookies will seem underdone, but do not let brown on top.

Beer-and-sriracha-marinated Beef Lettuce Cups

Total Time: 1 hr 55 mins Preparation Time: 1 hr 30 mins Cook Time: 25 mins

Ingredients

Servings: 6
1/2 cup soy sauce
1/2 cup dark beer
3 garlic cloves, minced
3 tablespoons brown sugar
1/2 lime, juice of, plus 2 tablespoons freshly squeezed lime juice
2 tablespoons sriracha garlic sauce, plus more as condiment
1 tablespoon sesame oil
2 lbs new york strip steaks or 2 lbs rib eye steaks, cut crosswise in 1/4-inch thick slices
1 large carrot, peeled and grated
1/4 teaspoon salt
1 -2 red jalapeno chile, thinly sliced
1 bunch green onion, and green parts thinly sliced
1 cup fresh mint leaves
1 cup fresh cilantro leaves
1/3 cup sesame seeds, lightly toasted
2 cups basmati rice, cooked
1 -2 head green leaf lettuce, leaves separated, washed and dried
1 tablespoon peanut oil or 1 tablespoon vegetable oil

Recipe

1 for the marinade, whisk together soy sauce, beer, garlic, sugar, 2 tablespoons lime juice, sriracha and sesame oil in a large bowl. add meat and toss to coat. let sit at room temperature 1 hour or refrigerate covered up to 24 hours.
2 to prepare condiments. toss carrot with remaining lime juice and salt in a small bowl and set aside. place peppers, green onions, mint, cilantro, sesame seeds, sriracha and rice in individual serving bowls. arrange lettuce on a platter.
3 to prepare the steak: heat peanut or vegetable oil in a skillet or grill pan over medium-high heat. add beef strips in batches in one layer without overcrowding. brown on both sides. transfer to a platter and keep warm.
4 once all the beef has been browned, pour the remaining marinade and any collected meat juices into the skillet. bring to a boil, scraping up any bits and reduce until somewhat thickened. pour into a small bowl.
5 to serve, top a lettuce leaf with a few spoonfuls of rice, 1-2 meat strips, and a spoonful of the marinade reduction. sprinkle with the other condiments and drizzle with sriracha. roll up and eat.

Baby Back Ribs

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

Ingredients

Servings: 4
this makes enough dry rub for three slabs of babyback rib
3 tablespoons black peppercorns
3 tablespoons brown sugar
1 tablespoon mustard seeds, black
2 teaspoons canning salt
2 teaspoons red pepper flakes
so juniper berries
4 garlic cloves
3 tablespoons peanut oil
3 tablespoons good quality balsamic vinegar

Recipe

1 a smoker temperature of 225 degrees fahrenheit is perfect for this rib recipe, but up to 240 is fine. for my taste, you just can't beat a combination of oak and hickory for smoking babybacks, but any wood that you're comfy with will be just fine.
2 this baby back ribs recipe smokes membrane side down for three to four hours. baste once with a peanut oil,balsamic vinegar mixture about an hour before they're done. try the pinch test for doneness. give the meat between two bones a squeeze with your thumb and forefinger. if it gives easily, it's time to chow down.

Chocolate Marshmallow Bars

Total Time: 1 hr 5 mins Preparation Time: 35 mins Cook Time: 30 mins

Ingredients

3/4 cup butter or 3/4 cup margarine
1 1/2 cups sugar
3 large eggs
1 teaspoon vanilla extract
1 1/3 cups all-purpose flour
1/2 teaspoon baking powder
1/2 teaspoon salt
3 tablespoons cocoa
1/2 cup chopped nuts
4 cups miniature marshmallows
1 1/3 cups chocolate chips
3 tablespoons butter or 3 tablespoons margarine
1 cup peanut butter
2 cups crisp rice cereal (i use rice krispies)

Recipe

1 in a mixing bowl, cream butter and sugar.
2 add eggs and vanilla; beat until fluffy.
3 combine flour, baking powder, salt, and cocoa; add to creamed mixture.
4 stir in nuts.
5 spread in a greased 15x10-inch pan.
6 bake at 350°f for 15-18 minutes.
7 sprinkle marshmallows evenly over cake; bake 2-3 minutes longer.
8 using a knife, dipped in water, spread the melted marshmallows evenly over cake; cool.
9 for topping: combine chocolate chips, butter and peanut butter in a small saucepan.
10 cook over low heat, stirring constantly, until melted and well blended.
11 remove from heat; stir in cereal.
12 spread immediately over bars.
13 chill.
14 cut into squares and serve.

Cheater's Way Whoopie Pies

Total Time: 25 mins Preparation Time: 10 mins Cook Time: 15 mins

Ingredients

1 (15 -19 ounce) package devil's food cake mix
1 (4 ounce) box instant chocolate pudding mix
3/4 cup water
1/2 cup butter, softened
2 eggs
2 egg yolks (reserve egg whites for filling)
2 egg whites
1 teaspoon vanilla
4 tablespoons flour
4 tablespoons milk
2 tablespoons powdered sugar
4 cups powdered sugar
1 1/2 cups shortening

Recipe

1 1. mix together cake ingredients until well combined. drop (i use a cookie scoop) onto parchment lined baking sheet. bake at 350 for 15 minutes.
2 2. for filling, mix first 5 ingredients together. then add shortening and powdered sugar 1 cup at a time.
3 3. once cakes are cool, (i use a larger scoop than used for cakes) spread or drop filling between two cakes.
4 *for peanut butter whoopie pies mix in 1 cup of peanut butter to the filling.

Almond-raisin Super-healthy Cookies!

Total Time: 25 mins Preparation Time: 15 mins Cook Time: 10 mins

Ingredients

1/2 cup butter substitute
1/2 cup canola oil
1 cup splenda sugar substitute
1 egg
1/2 cup peanut butter
1 teaspoon vanilla
2 teaspoons baking soda
1/4 teaspoon salt
1 cup whole wheat flour
1 cup almond meal flour
1/2 cup rolled oats
1/2 cup total cereal, crushed
1/2 cup sliced almonds
1/2 cup golden raisin

Recipe

1 preheat oven to 325.
2 cream first six ingredients.
3 mix in dry ingredients.
4 form into 1" balls.
5 place on cookie sheet and flatten slightly with fork.
6 bake for 10-12 minutes.
7 cool on rack.

Cannoli Shells And Ricotta Cream Filling

Total Time: 4 hrs Preparation Time: 2 hrs Cook Time: 2 hrs

Ingredients

Servings: 44
64 ounces whole milk ricotta cheese, drained
16 ounces powdered sugar, sifted
1 cup granulated sugar
1 teaspoon vanilla extract
2 -3 drops cinnamon oil
8 ounces bar milk chocolate candy bars with almonds (at room temperature)
2 eggs, at room temperature
1/2 teaspoon vanilla extract
11 tablespoons ice water
3 cups flour
1/4 cup granulated sugar
1/4 teaspoon salt
1 teaspoon unsweetened cocoa powder
1 teaspoon ground cinnamon
3 tablespoons crisco shortening
1 egg , beaten
3 -4 quarts peanut oil

Recipe

1 three or more days in advance of making the cannoli shells set the ricotta in a colander inside of a large bowl.
2 scrape the ricotta into the colander and cover with plastic wrap.
3 let the ricotta drain in the refrigerator for two days, until it is dry.
4 to make the dough for cannoli shells: in a small bowl put eggs.
5 beat eggs; add vanilla and ice water to eggs.
6 in a large bowl, use your hands to combine the flour, sugar, salt, cocoa, and cinnamon.
7 add the shortening and mix until crumbly.
8 make well in dry mixture and add wet mixture.
9 using your hands mix together, if it is dry, add more ice water.
10 turn the dough out onto a lightly floured surface and knead until smooth and well blended, about 3 minutes.
11 shape the dough into a flattened ball.
12 cover with plastic wrap and let rest at room temperature for at least 30 to 60 minutes.
13 cut the dough into 4 pieces.
14 starting at the middle setting, run one of the pieces of dough through the rollers of a pasta machine or the dough can be rolled on a board with a rolling pin.
15 lightly dust the dough with flour as needed to keep the pieces from sticking.
16 continue to pass the dough through the machine until you reach the last or second to last setting.
17 you might need to run the dough through the pasta machine three times.
18 the dough needs to be thin-about the same thickness as construction paper; cut the dough into 4 1/2 inch circles. (giovannaâ€™s cannoli tubes are 6 inches long and 1 inch in diameter.).
19 continue rolling out the remaining dough.
20 if you do not have enough cannoli tubes for all of the dough, lay the pieces of dough on sheets of plastic wrap and keep them covered until you are ready to use them.
21 put a rack in the bottom of a large heavy kettle that you plan on putting your peanut oil into so that your cannoli shells do not touch the bottom and burn. (giovanna uses a restaurant kettle that is about 18 inches in diameter.).
22 pour about 2 inches of oil in a smaller kettle. giovanna used 4 quarts but her kettle is huge!
23 heat oil until a deep frying thermometer shows 375 degrees.
24 oil the cannoli tubes by placing them in the hot oil then draining them in a metal bowl (you need the oil on the tube so that later the cannoli shell will slip off easily).
25 lay the dough circle flat, center the tube on it, bring left edge onto tube, dab it with egg , bring up right side of dough circle, dab it with egg , and roll the tube; do not press the dough. you do not want the dough to be too tight on the tube, or you will have difficulty later getting your cannoli off. be careful not to stretch the dough or pull it tightly. avoid, as best as possible, getting egg on the tube, or the cannoli will stick to it.
26 repeat with the remaining dough.
27 carefully lower a few of the cannoli tubes into the hot oil. do not crowd the pan.
28 fry the shells until golden, about 2 minutes, turning them so that they brown evenly.
29 with tongs, remove the cannoli tubes, holding them straight up so that the oil flows back into the pan.
30 then drain the cannoli still on tube briefly in a metal bowl.
31 while the cannoli shells are still hot, carefully slide the shells off the tubes by grasping each tube with a clean towel and gently twisting the cannoli shell off the tube with your other hand protected by an oven mitt or towel. on another work surface area, lay oilcloth or newspaper, topped with a large rack.
32 when the cannoli shells are barely warm set them on top of the rack.
33 it is important that the shells stay on the racks overnight.
34 repeat with the remaining dough.
35 if you are reusing the cannoli tubes, let them cool before wrapping them in the dough; set aside.
36 the cannoli shells can be made up to 2 months before serving if you drain them properly overnight, and store them in sealed containers in a cool, dry place, but not in a refrigerator.
37 to make the ricotta cream, put the thoroughly dry ricotta in a large mixing bowl with a wire whip and blend until creamy.
38 add the confectionersâ€™ sugar, granulated sugar, vanilla, and cinnamon oil; blend until smooth.
39 transfer to a bowl and stir in the chocolate pieces. store the ricotta cream in the refrigerator for 48 hours. after 48 hours, serve and freeze the rest.
40 frozen ricotta cream can be defrosted in the refrigerator later.
41 to assemble, use a knife to push the ricotta cream into the cannoli shell.
42 place the cannoli on a serving platter and sprinkle with confectionersâ€™ sugar.
43 use within an hour.

Ct's Peanut Butter Fudge - Pantry Friendly & Easy

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

Ingredients

2 cups chocolate chips (12oz bag)
1 (14 ounce) can sweetened condensed milk
2 tablespoons vanilla extract
1 cup peanut butter, chunky
cooking spray

Recipe

1 coat an 8"x8" glass pan with cooking spray, set aside.
2 melt the chocolate chips and sweetened condensed milk in a microwave in a medium sized glass bowl for 2 minutes on high (1300 watts), then stir with a fork.
3 microwave 1.5 minutes more, stir again.
4 add vanilla to bowl & stir the 3rd time.
5 now add peanut butter to bowl & stir the last time.
6 spread fudge evenly with a spatula into the glass pan.
7 put pan in freezer for 40 minutes.
8 turn pan upside down on a board and cut into 1inch squares and serve!
9 store any remaining fudge in the fridge in zip top bags.

Bare-bones Molasses Popcorn Balls

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

Ingredients

1 1/2 cups molasses
3/4 cup sugar
4 quarts popped corn

Recipe

1 combine molasses and sugar in a saucepan.
2 grease a large mixing bowl and put in popped popcorn. grease a mixing spoon. set aside.
3 combine molasses and sugar in a saucepan. stirring constantly, heat over medium-high heat until just about boiling.
4 pour over popcorn and mix well. add peanuts if desired at this point.
5 let cool a little (take the kids to wash their hands - that will take just the right amount of time!).
6 press popcorn into balls. (kids love this!).
7 eat what sticks on your hands.

Blue Ribbon Peanut Butter Cookies

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

Ingredients

1/2 cup butter flavor crisco
1/2 cup peanut butter
1/2 cup granulated sugar
1/2 cup firmly packed brown sugar
1 large egg, room temperature
1 1/4 cups all-purpose flour
1/2 teaspoon baking powder
3/4 teaspoon baking soda
1/4 teaspoon salt

Recipe

1 beat shortening, peanut butter, granulated sugar and brown sugar until light and fluffy.
2 add egg and beat until incorporated.
3 sift together in separate bowl the flour, baking powder, soda and salt. stir with whip until well blended.
4 add flour mixture to mixing bowl and mix on low speed until just incorporated. do not overmix.
5 chill for 1 hour.
6 roll in balls about the size of golf balls on ungreased cookie sheet.
7 flatten, criss-cross fashion with a fork dipped in sugar.
8 bake at 350° for 10-12 minutes.
9 leave cookies on cookie sheet exactly 1 minute before transferring to rack to cool completely.

Bringhe (filipino Paella)

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

Ingredients

Servings: 6
2 tablespoons peanut oil
1 onion, minced
2 garlic cloves, minced
2 green chilies, deseeded and chopped (hot peppers)
1 medium chicken, chopped into serving size pieces
2 cups chorizo sausage, sliced thinly (spanish chorizo recommended)
2 tablespoons ginger, minced
1 cup glutinous rice, washed and drained
1 cup long grain rice, washed and drained
1/2 teaspoon cayenne pepper
3 teaspoons nam pla or 1 teaspoon shrimp paste, crumbled
5 cups coconut milk
1 bay leaf
salt, as needed
2 red bell peppers, roasted, skinned and cut into strips
3 hard-boiled eggs, quartered (garnish)

Recipe

1 heat the oil in a large wok or shallow frying pan, and stir fry the onions, garlic and the chilies for two minutes.
2 add the chicken pieces and fry until chicken is browned on all sides, add the chorizo and ginger. stir fry for 1 minute and then add the rice and cayenne pepper.
3 stir thoroughly and stir fry for one minute. add the nam pla and the coconut milk. bring to a boil then add the bay leaf. stir again thoroughly.
4 lower the heat and cover with aluminum foil. put the lid on top of the foil tightly and simmer for 20-25 minutes.
5 uncover and adjust the seasonings. lay the bell peppers on top of the rice and again cover tightly. allow the dish to rest covered for 5 minutes. garnish with the egg quarters.

Citrus-soy Chicken, Lamb Or Shrimp Stir Fry

Total Time: 25 mins Preparation Time: 10 mins Cook Time: 15 mins

Ingredients

Servings: 4
salt, to taste
1 lb whole wheat spaghetti
1 cup chicken stock or 1 cup vegetable stock
1/2 cup tamari
1 inch gingerroot, peeled
1 cup orange marmalade
1 teaspoon coarse black pepper
1 teaspoon hot sauce
2 tablespoons safflower oil, peanut oil or 2 tablespoons vegetable oil
1 lb thinly sliced chicken or 1 lb lamb or 1 lb shrimp, peeled and deveined
1 cup shelled edamame
1 red bell pepper, seeded and thinly sliced
1/4 lb pea pods, halved on angle
1 small bunch of thin scallion, thinly sliced on an angle in 2 inch pieces, whites and greens

Recipe

1 heat a large pot of water to a boil and add pasta. salt water and cook pasta to al dente. prepare all ingredients and pile them near the stove top. mix together the stock, tamari, ginger, orange marmalade, black pepper and hot sauce in a bowl.
2 once pasta is dropped, heat oil in large nonstick skillet over high heat. when oil smokes add meat and stir fry 1-2 minutes then add vegetables and stir fry 3 minutes more, add sauce, toss with pasta.

Delicious Zesty Mango Salad

Total Time: 13 mins Preparation Time: 10 mins Cook Time: 3 mins

Ingredients

1/2 red beet
1 medium ripe mango
1 small iceberg lettuce
1/2 lemon
1/2 cup roasted unsalted peanuts
1 cup pitted black olives
3 -4 garlic cloves
2 teaspoons light olive oil
1 teaspoon vinegar
1 lemon rind
1/2 cup feta cheese
salt and pepper

Recipe

1 julienne the beet root while wearing gloves to protect your skin from discolouration.
2 bring a pot of slightly salted water to a boil and add the lettuce. leave in 2-3 minutes and then remove and place in a ready ice-bath to stop the cooking and keep the colour vivid. core the lettuce and separate the leaves.
3 peel the mango and dice roughly into cubes. they're best when mashed and irregular. :).
4 if you are using canned olives, soak in a bath of water at room temperature for 5-10 min to reduce the intensity of flavor and then cut each in half. tip: place the olives in a single layer on a flat counter top and press down with the underside of a plate- then use a sharp kniife to slice all in half in one go!
5 in a bowl, combine olive oil and vinegar and finely chopped garlic, and toss in the beet and mango.
6 add in the olives and peanuts. garnish with the grated lemon rind, salt, pepper and feta. squeeze in the half lemon.
7 while plating, toss the salad over a bed of the blanched lettuce, and voila!

Saturday, May 30, 2015

Baked Whitefish Parmesan

Total Time: 25 mins Preparation Time: 10 mins Cook Time: 15 mins

Ingredients

Servings: 4
2/3 cup sour cream
1 tablespoon dry onion soup mix
1 teaspoon dry onion soup mix
crushed red pepper flakes (optional) or ground black pepper (optional)
2/3 cup breadcrumbs
1 tablespoon grated parmesan cheese
1 teaspoon grated parmesan cheese
2 teaspoons fresh parsley, chopped
1/8 teaspoon paprika
4 (6 ounce) fish fillets
2 tablespoons peanut oil
2 teaspoons peanut oil

Recipe

1 preheat oven to 450°f
2 combine sour cream and soup mix in a bowl.
3 combine next 4 ingredients in a shallow dish.
4 dip fish into sour cream mixture, then lightly coat with breadcrumb mixture.
5 arrange fish in a lightly oiled baking dish
6 drizzle oil over top.
7 bake about 8 minutes, until fish is lightly browned.
8 turn and bake another 5 minutes or until golden.
9 *wine pairing: riesling, zinfandel, or chablis*.

Chicken 555

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

Ingredients

Servings: 2
500 g chicken
3 teaspoons red chili powder
1/2 teaspoon turmeric powder
1 teaspoon black pepper
3 teaspoons coriander powder
1 teaspoon ginger-garlic paste
50 g peanut powder
1 teaspoon tamarind paste
salt
oil (for deep frying)

Recipe

1 mix all ingredients with chicken, except oil. marinate for 30 minutes, then deep fry.

Blue Ribbon Peanut Butter Cookies

Total Time: 25 mins Preparation Time: 15 mins Cook Time: 10 mins

Ingredients

1/2 cup butter or 1/2 cup margarine (i always use butter)
1/2 cup peanut butter (crunchy or smooth)
1/2 cup granulated sugar
1/2 cup brown sugar
1 egg
1/2 teaspoon vanilla extract
1 1/4 cups sifted all-purpose flour
3/4 teaspoon baking soda
1/4 teaspoon salt
1/2 cup granulated sugar (use to roll cookie balls in)

Recipe

1 cream butter, peanut butter, both sugars, egg and vanilla.
2 sift together all the dry ingredients; blend into creamed mixture.
3 shape in 1 inch balls; roll in granulated sugar.
4 place 2 inches apart on a ungreased cookie sheet.
5 press balls with a fork making a crisscross on top or press a peanut half into the top of the balls.
6 bake at 375 degree oven for 10 to 12 minutes.
7 cool slightly; remove from pan.

Barbeque Sauce By Bill

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

Ingredients

3 cups ketchup, i use heintz
1 cup cider vinegar
2 tablespoons balsamic vinegar
1 cup splenda brown sugar blend
1 tablespoon frank's hot sauce
1/2 tablespoon black pepper
1 tablespoon garlic salt
2 teaspoons garlic powder
1 tablespoon onion powder
3 tablespoons peanut butter
3 tablespoons extra virgin olive oil
1 tablespoon mexican chili powder
1 slice fresh tomato (thick slice)
1/4 teaspoon cumin
2/3 cup mustard, gray poupon

Recipe

1 put all ingredients in proper size pan and stir till completely mixed. simmer for 15 minutes then add the tomato slice. simmer 15 more minutes. make sure you stir every now and then throughout the cooking. make sure the tomato has almost disappeared. use right away or store in refrigerator. enjoy.

Almond Toffee

Total Time: 20 mins Cook Time: 20 mins

Ingredients

1 3/4 cups butter (3 1/2 sticks)
1 teaspoon salt
10 hershey bars
2 cups sugar
2 cups almonds, toasted and chopped
cooking spray

Recipe

1 spray a rimmed cookie sheet with cooking spray. unwrap chocolate bars and set on counter. spread almonds onto cookie sheet.
2 in a sauce pan combine butter, sugar, and salt.
3 cook over medium heat until mixture is the color of peanut butter. immediately pour over almonds and spread quickly.
4 place hershey bars on top and allow to warm and melt, then spread.
5 refrigerate, then break into pieces.

Cheat's Pad Thai

Total Time: 13 mins Preparation Time: 10 mins Cook Time: 3 mins

Ingredients

Servings: 4
2 eggs
2 tablespoons oil
1/2 bunch spring onion
200 g peas
150 g bean sprouts
380 g prawns
750 g noodles
3 tablespoons soy sauce
3 tablespoons chili sauce
25 g peanuts
1 tablespoon lime juice
lime

Recipe

1 lightly beat the eggs and season. heat the oil in a wok or frying pan and stir fry the spring onions for 2 minutes. add the frozen peas and cook for another 1-2 minutes, or until thawed and hot.
2 add the bean sprouts and prawns and stir fry until the prawns just turn pink.
3 add the noodles and heat through. make a hole in the middle, add the eggs and stir until set. then combine with the rest of the stir fry.
4 stir in the soy sauce and sweet chilli sauce. sprinkle on the peanuts, drizzle with the lime juice and serve with lime wedges.

Chocolate Milk-and-honey Balls

Total Time: 10 mins Preparation Time: 10 mins

Ingredients

1/4 cup honey
1/2 cup peanut butter
1 cup ovaltine

Recipe

1 mix honey, peanut butter, and ovaltine in a bowl. knead until ingredients are thoroughly mixed.
2 roll teaspoon-size balls in your palms until smooth and shiny. store on wax-paper covered cookie sheets in fridge.

Babe Ruth Bars

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

Ingredients

Servings: 16
1/2 cup sugar
1 cup dark corn syrup
1 cup peanuts
1/2 cup brown sugar
1 cup peanut butter
6 cups corn flakes

Recipe

1 combine sugars and syrup and heat to boiling just long enough to dissolve sugars.
2 stir in peanut butter and corn flakes.
3 spread in ungreased jelly roll pan.

Cantaloupe Melon Salsa

Total Time: 10 mins Preparation Time: 10 mins

Ingredients

1 1/2 cups cantaloupe, cubed
2 tablespoons fresh lime juice
1 tablespoon lime zest
1/4 cup scallion, including tops, chopped
2 tablespoons fresh ginger, peeled & minced
1/2 jalapeno, minced
1 tablespoon peanut oil

Recipe

1 mix all ingredients together in a small bowl.
2 taste for seasoning,adjust if needed.
3 let flavors blend for about an hour before serving in the frig.
4 best if used within one day.

Chicken Adobo And Peanut Quesadillas

Total Time: 18 mins Preparation Time: 15 mins Cook Time: 3 mins

Ingredients

Servings: 4
3 cups shredded cooked chicken
2 cups packaged grated cheese (tex mex or mexican cheese blend)
3/4 cup peanuts, coarsely chopped
1/2 cup frozen corn, thawed
1/2 cup roasted red pepper, patted dry and chopped
1/4 cup chopped coriander
1 lime
2 teaspoons chili sauce (in adobo sauce, minced)
4 -6 large tortillas, your favourite flavour
sour cream, guacamole and salsa (optional)

Recipe

1 place chicken, cheese, peanuts, corn, red pepper and coriander in a large bowl. cut lime in half and squeeze juice of one half over top. add half the adobo sauce and stir. taste and if you like things hotter, stir in a little more adobo.
2 brush a large frying pan, preferably non–stick, lightly with oil. set over medium heat. depending on the size of your tortillas, filling will be enough for 4 or 6. add 1 tortilla to pan. spoon about 1 cup (250 ml) of filling over half the tortilla. fold other half over filling, pressing together. cook until underside of tortilla is golden brown, about 2 minutes. carefully, turn and cook other side until golden brown, 1 to 2 minutes. keep warm in the oven. repeat with remaining tortillas and filling.
3 slice each into 4 wedges. serve with sour cream, guacamole and salsa on the side.

B B's Peanut Butter Cookies

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

Ingredients

1 cup dark brown sugar (firmly packed)
1 cup sugar
1 cup butter (softened)
1 cup smooth peanut butter
2 eggs
1 teaspoon vanilla
1/4 teaspoon salt
1/2 teaspoon baking soda
1/4 teaspoon baking powder
2 1/2 cups unbleached flour (unsifted)

Recipe

1 cream butter and sugars.
2 add peanut butter and mix well.
3 beat in eggs, one at a time.
4 add vanilla and stir well.
5 put dry ingredients into sifter and sift into batter.
6 gently, but thoroughly fold into batter.
7 roll into small balls and press with a floured fork on cookie sheet.
8 bake at 350 degrees about 10 minutes.

Buffalo Chips (cookies)

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

Ingredients

Servings: 48
1 cup butter
1 cup solid shortening
2 cups packed brown sugar
2 cups granulated sugar
4 large eggs
2 teaspoons vanilla
2 cups quick oats (uncooked)
4 cups flour
2 teaspoons baking soda
2 teaspoons baking powder
1 cup coconut
1 cup chopped pecans
2 cups rice krispies
6 ounces chocolate chips
6 ounces butterscotch chips or 6 ounces milk chocolate chips or 6 ounces peanut butter

Recipe

1 preheat oven to 350°.
2 i a large mixing bowl, cream butter and shortening; add sugars, eggs and vanilla, mix well.
3 stir in oats, flour, baking soda and baking powder; when well blended, stir in coconut, pecans, rice krispies, chocolate chips and chips of choice.
4 when batter is throughly mixed, measure 1/4 cup batter for each cookie on a large ungreased baking sheet.
5 bake 10 to 12 minutes, or until edges are golden; for a crisper cookie bake 12 to 15 minutes; allow cookies to cool slightly on baking sheet before removing to a wire rack.

Chicken A La N'gatietro

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

Ingredients

Servings: 4
3 lbs frying chicken, cut up
1 tablespoon canola oil (or oil of your choice)
2 -3 green onions, chopped
1 medium onion, diced
1 large tomato, diced (or 1 can of diced tomato)
1 tablespoon tomato paste
2 cups water (see second note)
8 ounces smooth peanut butter
1 teaspoon cayenne pepper (or to taste)
1 bay leaf
1 teaspoon salt
1 garlic clove, minced

Recipe

1 in a large pot or casserole, heat oil, and brown chicken pieces. (be sure they are dry before putting them in the oil or you'll get spattered.).
2 add green onions, onion, tomato, tomato paste and garlic. let mixture cook a few minutes, then add the 2 cups of water.
3 bring to a boil, and boil for 10 minutes.
4 reduce heat to low.
5 in a separate bowl, mix peanut butter with some of the hot water from the pot, just enough to make it light and creamy.
6 add this to the chicken. add cayenne and bay leaf, and simmer for 30 minutes.
7 adjust the spices, add salt and pepper if needed.
8 serve over hot rice or noodles.
9 note: i've made this with cut-up chicken, or with whatever pieces i had around the house. it's delicious with boneless thighs. i've also tried it on the crock pot, which works fine, but don't overcook it (like i did the first time.).
10 second note: my sister's original recipe called for 8 cups of water, which just made a soupy mess. 2 cups may not be enough, feel free to add more if you need it. if you add too much, a little cornstarch/water or flour/water to thicken it back up again works great.

Buffalo Chicken Tenders

Total Time: 22 mins Preparation Time: 15 mins Cook Time: 7 mins

Ingredients

Servings: 6
peanut oil, for frying
6 eggs
1 cup hot sauce (like frank's or crystal)
1 lb boneless chicken breast tenders
1/4 teaspoon salt
1/4 teaspoon freshly ground black pepper
4 cups self-rising flour
2 cups mayonnaise
1 cup crumbled blue cheese
2/3 cup chopped celery (including leafy tops)
4 tablespoons vinegar
1/2 teaspoon salt
1/2 teaspoon freshly ground black pepper

Recipe

1 heat peanut oil in deep fryer to 350 degrees.
2 in a large bowl, beat eggs with hot sauce. season chicken with salt and pepper.
3 dip chicken tenders in egg mixture, then coat in flour. fry chicken in hot oil for 6-8 minutes until golden brown and cooked through. do not crowd tenders in fryer. drain on paper towels,.
4 blue cheese sauce:.
5 in large bowl, combine mayonnaise, blue cheese, celery, vinegar, salt and pepper. cover and refrigerate until ready to serve.
6 serve warm chicken tenders with blue cheese sauce to dip. enjoy!

Delish Buttermilk Fried Chicken Strips

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

Ingredients

Servings: 4
1 1/2 cups buttermilk
1 lb boneless skinless chicken breast, cut into 2 inch chunks
4 eggs
1 -2 teaspoon cayenne pepper, divided
1 -2 teaspoon garlic powder, divided
2 teaspoons fresh coarse ground black pepper, divided
1 teaspoon salt, divided
1/2 cup cracker, crushed
1/2 cup all-purpose flour
1/4 cup peanut oil

Recipe

1 soak chicken in buttermilk several hours or over night.
2 drain off buttermilk into a dipping container and whisk in eggs.
3 coat chicken with half of each of the seasonings: salt, pepper, garlic, and cayenne.
4 in another dipping container mix crackers and flour along with remaining seasonings.
5 next, dip the breast into dry then wet, then back into dry again.
6 shallow fry in batches of peanut oil heated to 350 in a cast iron skillet until golden brown, about 8-10 min per side.

Delicious Thai Leaf Morsels (vegetarian)

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

Ingredients

2 tablespoons roasted peanuts, crushed
1 carrot, finely chopped
1 cucumber, peeled and finely chopped
1/2 cup red shallot, chopped finely
1 lemongrass, part only finely chopped
1 -2 red chile, deseeded and chopped
1 tablespoon fresh ginger, chopped
1 lime, peeled and finely diced
1/2 cup lychees, chopped (canned okay)
20 betel leaves
1 tablespoon palm sugar
1 tablespoon lime juice
1 tablespoon tamarind juice
1 garlic clove, finely chopped

Recipe

1 to make dressing combine all ingredients in a bowl.
2 to assmeble combine all filling ingredients except leaves in a bowl. toss with dressing.
3 to serve arrange leaves on a platter and spoon filling onto each leaf.

Ct In Ut's Peanut Butter Cookies - Pantry Friendly & Healthy

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

Ingredients

1 cup whole wheat flour
2/3 cup all-purpose flour
1/3 cup dried pinto bean, ground flour (or bean flour)
1/2 cup splenda sugar substitute
1/2 teaspoon baking soda
1 cup light brown sugar, packed (break up any large clumps)
1/2 cup unsweetened applesauce
2 tablespoons vanilla extract
1/2 cup peanut butter (chunky preferred)
3 tablespoons water (only add if too dry)
cooking spray

Recipe

1 whisk flours together in order listed in medium mixing bowl.
2 add splenda & baking soda, whisk.
3 add light brown sugar, whisk & break up any large clumps.
4 add applesauce & vanilla, mix with spoon until all ingredients are wet.
5 add peanut butter & mix well with spoon.
6 add 1 tb of water at a time if your dough is "very" dry. this happens in arid climates & if your flours are older.
7 tear off 20" sheet of wax paper or plastic wrap. spoon dough into a 16" log (or two 8" logs) onto paper. pat dough gently with fingertips (coat fingertips with cooking spray if you want do it the easiest way) until dough is a nice round 16" long log. wrap log tight in paper & freeze for at least 6 hours or for 3+ days for later use.
8 preheat oven to 350°f coat two 12”x17” sheet pans with cooking spray.
9 slice the frozen dough log into 1/3” thick cookies, about 40 count. put on pans 1” apart because they will spread while cooking into a nice oval shape.
10 cook for 9min in convection oven or about 13min regular oven. cool 5min on pan, remove onto wax paper or cooling racks & cool 5min more. enjoy! store any remaining "completely cooled” cookies in zip top bag.
11 notes: i tried several different flour combos & here is what i found. can use only ap flour, or half wheat & half ap flour, but not all wheat because the wheat overpowered the peanut butter flavor. i wanted bean flour in there because of the added protein. do not change the bean flour ratio because it will give it a subtle bean flavor.
12 to fancy it up drizzle 1 cup of melted chocolate chips on the warm cookies for a more decadent look.

Apple Spice Hummus

Total Time: 5 mins Preparation Time: 5 mins

Ingredients

2 (15 ounce) cans garbanzo beans, rinsed drained
1 golden delicious apple, peeled and chopped
1/3 cup fresh lemon juice
1/4 cup creamy peanut butter or 1/4 cup tahini
3 tablespoons water
1/2 teaspoon salt
1/2 teaspoon apple pie spice
1/4 teaspoon cayenne pepper

Recipe

1 in a blender, blend: garbanzo beans, chopped apple, lemon juice, peanut butter, water, salt, apple pie spice and cayenne pepper, until smooth and creamy. cover and refrigerate up to three days.
2 before serving, sprinkle the dip with cayenne pepper.
3 serve with apple slices, wheat crackers, and crisped pita wedges.

Delicious Vegetarian Fajita - Healthy

Total Time: 30 mins Preparation Time: 30 mins

Ingredients

Servings: 8
1 green bell pepper, seeded and sliced
1 red bell pepper, seeded and sliced
1 orange bell peppers or 1 yellow bell pepper, seeded and sliced
2 red onions, peeled and sliced
3 garlic cloves, chopped
4 tablespoons peanut oil
1 -2 teaspoon menudo spice mix (mix of oregano, dried onion, comino, and garlic)
1/4 teaspoon cumin
1 dash salt (optional)
1 dash black pepper or 1 dash lemon pepper
1 cup fresh cilantro, chopped

Recipe

1 heat oil in large fry-pan, adding all the spices, including the garlic.
2 the more menudo spice you add - the spicier it will be.
3 do not go above medium to medium-high heat.
4 add all the sliced bell peppers and heat for 5-10 minutes until they are softened.
5 after bell peppers are soft, add all the onions and cook to desired taste and texture. approximately 10 to 15 minutes.
6 before serving, turn the heat up to almost high and allow veggies to blacken on one side. this will intensify the flavor.
7 before moving into a serving dish, toss with cilantro for one minute.
8 keeping pan hot, heat up the corn or flour tortillas one minute each on both sides.
9 enjoy!

Cranberry Macadamia Crunch Bars

Total Time: 30 mins Cook Time: 30 mins

Ingredients

Servings: 24
17 ounces kirkland cranberry macadamia nut cereal
1 cup honey
1 cup sugar
1 tablespoon molasses
1 teaspoon kosher salt
1 teaspoon vanilla extract
1 cup crunchy peanut butter

Recipe

1 spray a 13x9 baking dish with cooking spray.
2 poke the seam side of the cereal pouch several times with a fork and crush with a rolling pin using medium pressure and pour into a bowl.
3 heat the honey, sugar, molasses and salt in a 3 quart saucepan over medium heat until it comes to a full boil.
4 remove from the heat and stir in the peanut butter and vanilla. pour over the cereal and mix to evenly coat. press into the prepared pan and allow to cool 45-60 minutes.
5 cut into pieces and wrap individually or cover entire pan with plastic wrap.