Ermelinda Stalnaker: peanut butter cookiespeanut butter oatmeal "balls' (no cook)peanut butter sauce (used a lot in Thai cooking)grilled peanut butter & banana sandwich (yummy)
Peggy Sandefer: pb and h sammiesmix 1 part warmed honey (or nutella mmm... :) )with 2 parts peanut butter for a delicious peanut spreadmake chicken satayand turn the peanut butter into peanut sauce make thai noodle salad w/ peanut buttermake a lot of the pb and h sammi spreadlet it cool and roll into ballscoat with crushed cornflakes, toffee bits, nuts, melted chocolate, u name it...Show more
Donte Schoenhals: MICROWAVE PEANUT BRITTLE:Use a 1 1/2 quart casseroleStir 1 cup granulated sugar and 1/2 cup corn syrup into the casserole.Microwave on high for 4 minutes.Stir in 1 cup salted peanuts and microwave for 7-9 minutes till light brown.Add 1 tsp butter and one tsp vanilla and microwave for 1 minute.Add 1 tsp baking soda and stir till light and frothy.Pour onto waxed paper lined cookie s! heet.Cool and break into pieces.I use this recipe and it's lovely....Show more
Elden Bardach: Grilled PB&J. Its awesome. Just like grilled cheese, but PB&J instead. Nice and warm and goooey.
Cortez Badolato: if you know when the candy is at the degrees it needs too be.otherwise i wouldn't try it.try using another thermometer.
Jonie Lauria: you could make what i like to call puppy chow and you simple take chex cereal and peanut butter and choc. mix it together and then sprinkle the top with powder sugar. you can find the exact recipe at many cooking websites.
Adan Alipio: Gross, why would you want to do that to ice cream?
Delora Struzzi: TRy making sorbet.It is a yummy , satisfying option and can be made in a multitude of flavours.Heres one to get u going.INGREDIENTS1 ½ cups castor sugar1 cup water2 tablespoons lemon juice2 mangoes, peeled, chopped1 punnet strawberriesshaved fresh coconutMETHODCombine sugar and water in a small saucepan; stir ! over a medium heat, without boiling, until the sugar is dissol! ved. Bring to the boil, simmer, uncovered, for 2 minutes. Divide the sugar syrup in half; add the lemon juice to one half. Refrigerate the syrups until completely cold.Line two deep 20cm square cake pans with plastic or freezer wrap.Blend or process the mango flesh with the lemon sugar syrup until smooth. Pour into one of the prepared pans; freeze until firm, about 3 hours. Remove from the freezer and process again until smooth. Return to the pan again and freeze until firm. Repeat once more for a really smooth sorbet. Or, churn in an ice-cream machine following the manufacturer’s instructions.For the strawberry sorbet, process the strawberries with the plain sugar syrup til smooth; push the mixture through a sieve into a jug. Pour into the second prepared pan. Repeat freezing process as for the mango sorbet.Thinly slice half the extra mango; blend or process the flesh of the remaining half. When both sorbets are completely frozen, invert onto a platter.Serve with extra c! hopped fruit and a sprinkling of coconut.Enjoy and have fun experimenting!!!!!...Show more
David Kuper: how about a PBB? sounds gross but it's yummy! it's a peanut butter and bologna sandwich. Yum-O
Thurman Buege: How about: Karo Rice Krispie Bars ? 1/2 cup light Karo syrup 1/2 cup sugar Bring this to a boil, add 1tsp. vanilla, 3/4 cup creamy peanut butter into this mixture and stir until the peanut butter melts. Remove from heat, and add 4 cups of rice krispies and stir it in. Put this into a lightly buttered 9x13 pan and pat it down. Melt: 6 ounces of butterscotch chips, and 3 plain hersey bars and spread this over the rice krispie bars. Cool and cut....Show more
Helen Zafar: cookies
Otto Lingafelt: Equipment:- Blender or food processor- Ice cream machineIngredients1 tetra box firm silken tofu (like Mori-Nu) -or- 8 ounces soy yogurtBetween 3/4! to 1 cup plain soy milk1/3 cup maple syrup or brown rice syrup (or a c! ombination)2 tsp vanillaDirectionsCombine all 4 main ingredients in a blender or food processor and blend until thoroughly combined and smooth. Blend in any desired flavoring ingredients (see below). Pour into your ice cream machine, and freeze following the manufacturer's instructions.Add-ins:For various flavors, add to the food processor:For Banana Soy Ice Cream, blend in 2 ripe bananasFor Strawberry Soy Ice Cream, blend in 12-16 frozen and partially thawed strawberries.For Pineapple Soy Ice Cream, blend in 1 can or 1 cup of pineapple (well drained). You may want more sweetener.For Ginger Soy Ice Cream, add either 1/4 cup preserved ginger or 1 to 2 inches grated fresh ginger (for preserved ginger, add to food processor so it gets ground up).Use your imagination to come up with new flavors!Flavored liquers or syrups are a great way to add punch. Try creme de menthe and chocolate chips, or coffee liqueur, or instant coffee powder......Show more
Cordia Fivecoat: * Ove! n Roasted Peanuts * Microwave Roasted Peanuts * Oil Roasted Peanuts * Blender Peanut Butter * Food Processor Peanut Butter * Peanut Crusted Beef * Peanutty Chicken Piccata * Nutty Noodles * Chinese Chicken Salad with Ginger Peanut Dressing * Spicy Szechwan Chicken * Peanut Sauce for Grilled Beef, Chicken or Shrimp * Whole Wheat Pasta with Cucumber and Spicy Peanut Sauce * Thai Beef Salad with Spicy Peanut Dressing * Oriental Chicken Pita * Southern Banana-Nut Bran Muffins * Rise and Shine Muffins * Easy PB & Banana Waffles * Fruit and Spice Breakfast Bulgur * Easy Peanut Butter Oatmeal * Peanut Butter Pancakes * Peanut Butter Maple Syrup * Southern Peanut Butter Soup with Pepper Jelly * Peanut Soup * Tropical Slaw * Peanut Butter Cookies * Southern Peanut Butter Cheesecake * Nany's Caramel Peanut Butter Cake * Golden Peanut Bars * Peanut Butter Fingers * Classic Peanut Butter Cookies ! * Peanut Butter Shortbreads * Peanut Pinwheels * Americana Pea! nut Cheesecake * Peanut Butter Pudding Cake * Peanut Butter Chocolate Twist Shake * Peanut Butter Cheesecake * Peanut Butter Fudge * No Bake Peanut Butter Pie * Peanut Butter Chocolate Sauce * Savory Peanut Butter Dip...Show more
Timmy Bustard: without egg,milk,and any presservetive..can u tell me the web
Pamela Meno: VegeMix!!! If you have a VegeMix you can make ice cream -- I've done it and it is fun. The Vege Mix is expensive but it is very versatile (consider it for your future cooking endeavors).HTH.
Carli Watterson: You can if you make it in the microwave. Look up 'Microwave Peanut Brittle' on Google and it will tell you how to watch it and when to take it out. Be careful, though...that stuff gets hot!
Derrick Smsith: unfried ... peanut butter and banana sandwich... peanut butter frosting... smores.... mixed with jelly and or honey....mixed with butter ....mixed with hersheys chocolate syrup..
Buddy Ardd: yes you ! can, but sometimes the just dont come out the same with out a candy thermometer
Melvina Bieri: i would think so but until you get a rythem down to the method of making peanut brittle your nerves might be brittle.
Dorethea Beaston: www.veganrepresent.com/forums/archive/index.php?t-5018.html
Denna Prudente:
Weldon Totaro: Vegan Soy Ice Creamprep time: 5-10 minutes | cooking time: 25 minutes freezing time | makes 3 cups of vegan ice creamThis vegan soy ice cream recipe is easy to make, infinitely customizable, and has a luxuriously creamy texture.It was developed by the head chef at Goodbaker Gourmet, where we make the world's best organic vegan baking mixes. We wanted something to enjoy with our vegan cake and cookie mixes...Equipment:- Blender or food processor- Ice cream machine (the kind with the tub you chill in the freezer works fine, and they cost less than $50)Ingredients1 tetra box firm silken tofu (like Mori-Nu) -or- 8 ounces soy yogurtBetwee! n 3/4 to 1 cup plain soy milk1/3 cup maple syrup or brown rice syrup (o! r a combination)2 tsp vanillaDirectionsCombine all 4 main ingredients in a blender or food processor and blend until thoroughly combined and smooth. Blend in any desired flavoring ingredients (see below). Pour into your ice cream machine, and freeze following the manufacturer's instructions.Add-ins:For various flavors, add to the food processor:For Banana Soy Ice Cream, blend in 2 ripe bananasFor Strawberry Soy Ice Cream, blend in 12-16 frozen and partially thawed strawberries.For Pineapple Soy Ice Cream, blend in 1 can or 1 cup of pineapple (well drained). You may want more sweetener.For Ginger Soy Ice Cream, add either 1/4 cup preserved ginger or 1 to 2 inches grated fresh ginger (for preserved ginger, add to food processor so it gets ground up).Use your imagination to come up with new flavors!Flavored liquers or syrups are a great way to add punch. Try creme de menthe and chocolate chips, or coffee liqueur, or instant coffee powder...Reviews (add your own)...Show more
Randall Twehous: Yes, but you will have to perfect the "hard balling" technique, which is when you drop a tiny drop of the mixture in cold water it forms a hard ball instantly. Takes practice, but can be learned and works.
Newton Fedorko: Thai food
Pamela Meno: peanut butter cookies
Leif Serabia: Chinese Chicken Salad with Peanut Butter Dressing Print this Recipe: Full Page | 4x6 Card | 3x5 Card | Email this Recipe to a Friend! Peanut Butter Dressing: 2 teaspoon peanut oil 2 teaspoon toasted sesame oil 1/4 cup creamy peanut butter 1/4 cup rice vinegar Juice of 1 lime 1 ¼ tablespoon soy sauce 1 tablespoon honey 1 clove garlic 1 tablespoon chunk fresh ginger (or 1 teaspoon ground ginger) 1 teaspoon chili powder Chinese Chicken Salad: 4 small (approx. 14 oz total) grilled or baked boneless, skinless chicken breast halves, slices into long bite-size piece 8 cups mesclun or other mixed lettuce greens ¼ cups chopped fresh cilantro To make dressing: In a! blender or food processor, puree the oils, peanut butter, vinegar, lim! e juice, soy sauce, honey, garlic, ginger, and chili powder. To make the salad: Mix the ingredients. Just before serving, toss the salad with the dressing. CHINESE PEANUT CHICKEN AND NOODLES 1 lb. skinless boneless chicken breast halves4 oz. noodles (vermicelli)1/4 c. smooth peanut butter3 tbsp. soy sauce2 tbsp. red wine vinegar1 tbsp. plus 1 tsp. Oriental sesame oil1 clove crushed garlic1/4 tsp. crushed hot red pepper1/4 c. julienne strips red bell pepper1/4 c. julienne cucumber2 c. shredded iceberg lettuceIn saucepan, on high heat, bring 2 quarts water to boil; add chicken, reduce heat to low for 10-15 minutes. Remove chicken. Return to boil. Add noodles and cook 5-7 minutes.Meanwhile, in medium bowl add peanut butter, soy, vinegar, 1 tablespoon sesame oil, garlic, crushed red pepper and 3 tablespoons water. Stir until blended. Shred chicken; add to mixture; toss; stir in red bell pepper and cucumber. Set aside.Drain vermicelli and return to saucepan, toss with 1 teaspo! on sesame oil. Spoon mixture on noodles and lettuce....Show more
Isreal Kochheiser: Don`t forget one thing though and that is, the moment have perfected the blend to your satisfaction, invite me down to taste it.. Okay!.
Karl Jantzen: sure, microwave it!FAST AND EASY MICROWAVE PEANUT BRITTLE1 c. granulated sugar1/2 c. light corn syrup2 tbsp. water1/8 tsp. salt1 1/4 c. Spanish peanuts1 tbsp. butter1 tsp. baking sodaIn a 2 1/2 quart, microwave-safe mixing bowl combine sugar, corn syrup, water and salt; stir well. Cook uncovered on high (100%) for 5 minutes. Stir in peanuts and cook uncovered 3-5 minutes until syrup reaches the hard crack stage and is lightly golden in color. (The hard crack stage is achieved when a little candy syrup dropped into ice water separates into hard, brittle threads.)Remove from the microwave oven; stir in butter and baking soda. Pour mixture onto an oiled baking sheet, spreading to a 1/4 inch thickness. When cool, break into pieces....! Show more
Barrett Alosa: Peanut Butter Cookies
Stevie Golde! y: yes......test frequently by placing small amount of peanut brittle that is cooking, into small clear glass of water (use a small spoon) let it run from spoon into water, when it is done it will thread and when you reach in and touch it, it will be "brittle" and break ..it is ready, hurry get it in the pan! and enjoy...this is called the "hard crack" stage.
Verdie Wollen: i have everything but flour and peanutbutter and i really want cookies(:
Hunter Osterberger: At my health food store I get a brand of alternative ice cream called Rice Dream. It absolutely rocks.
Ronny Dorge: Yes. Keep testing the mixture by dropping a small amount in cold water.You will know when it is ready when the sample stops being chewy.
Fermin Tara: peanut long????????/
Jill Thomer: blend frozen bananas till smooth add a few spoons of choc powder (hope there is a vegetarian one?) and freeze again . this actually tastes like ice cream i made it when i was on a diet.
Kiersten Clayburn: Chicken Mole....you can add peanut butter to the mole.
Ardell Luy: cookies, peanut butter pie or just be experimental
Rosalba Lingner: http://www.theppk.com/recipes/dbrecipes/index.php?...Good luck. o-o;
Clement Viscarro: Try this recipe. I've tried it on the stove but I found this recipe to be MUCH less messy:http://www.cooks.com/rec/view/0,191,155179-238203,...**It is very important to use raw peanuts in this recipe. Otherwise the peanuts will burn.
Angelyn Ducas: sandwitch,crakers,anything u want
Joellen Zorrilla: how about peanut butter and jely sandwhich
Delphine Cajka: Meringue cookies are great - and easy:http://allrecipes.com/Recipes/Desserts/Meringues/T...Unfortunately - the best one has peanut butter in it:Peanut Butter Kisses I"Sort of peanut butter divinity." â€" Grits IngredientsOriginal recipe makes 3 dozen 2 egg whites 1/8 teaspoon cream of tartar 2/3 cup white sugar 1/2 cup creamy pean! ut butterDirections Beat egg whites and cream of tarter until soft pe! aks form. Gradually add sugar, beating constantly until stiff. Fold in peanut butter until just mixed. Drop by teaspoon onto greased cookie sheet. Bake at 300 degrees F (150 degrees C) about 25 minutes until lightly browned. Remove from cookie sheet at once and cook completely on racks.http://allrecipes.com/Recipe/Peanut-Butter-Kisses-......Show more
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