What interesting ways can you use peanut butter for?!
Answers: For a snack or a meal. I know of on bread, celery and chocolate. What about some other ways to use peanut butter?
http://thaifood.about.com/od/thaisnacks/...
thai peanut sauce
make peanut sauce for noodles
http://www.members.kconline.com/kerr/pb....
cookies, squares, sauces
i mix it in with my oatmeal, or make a sauce with it and drizzle it over some chicken or pasta or salad or use it in a smoothie
Like others have said, if you make peanut sauce, I can assure you that spiedini (small pieces of meat on a stick) are wonderful with it.
cut up apples or bananas and dip them in it. My kids love it for an after school snack.
EASY PEANUT BUTTER PIE
Buy a pre made pie crust or if you're good at making pie crust make your own. Use 1 cup confectioners' sugar and 1/2 cup crunchy peanut butter. Mix together with fingers and spread in bottom of crust. Prepare a package of vanilla or chocolate pudding or buttersotch as directed on package, spread over above mixture.
You can top the pudding with crumbled cookies whatever you like with the taste of peanut butter to make this a unique flavor. When cool, top with Cool Whip. Excellent easy dessert.
African Groundnut Stew (Simple to make, just lots of ingreds.) Perfect Vegetarian/Vegan Recipe if you use vegetable stock, but everyone seems to like it, even us omnivores!
2 each Sweet potatoes
2 tablespoon Vegetable oil
3 each Garlic cloves, minced
3 tablespoon Grated ginger
2 tablespoon Coriander
? teaspoon Cayenne
1 medium Onion, chopped
2 medium Tomatoes, chopped
4 cup Eggplant
? cup Stock
1 cup Zucchini
2 each Green peppers, chopped
2 cup Tomato juice
? cup Peanut butter
Boil the potatoes till they are just tender. Saute the garlic & ginger with the spices for 1 minute & then add the onion. Saute for a few minutes longer. Add tomatoes, eggplant & a splash of the water. Simmer for 10 minutes. Add the zucchini & peppers & simmer for 20 minutes. Drain the potatoes, mash roughly & add to the stew. Add the juice & peanut butter. Stir well. Simmer for 5 to 10 minutes. Serve on rice or millet & garnish with pineapple or banana slices.
Chicken Satay with Peanut Dipping Sauce
Marinade:
1 cup plain yogurt
1 teaspoon freshly grated ginger
1 teaspoon minced garlic
1 tablespoon curry powder
1 1/2 pounds skinless, boneless chicken breasts, cut into strips
20 wooden skewers, soaked in water 30 minutes
Vegetable oil, for grilling
Butter lettuce leaves
Fresh cilantro leaves
Peanut sauce, recipe follows
Combine the yogurt, ginger, garlic, and curry powder in a shallow mixing bowl, stir to combine. Place the chicken strips in the yogurt marinade and gently toss until well coated. Cover and let the chicken marinate in the refrigerator for at up to 2 hours.
Thread the chicken pieces onto the soaked skewers working the skewer in and out of the meat, down the middle of the piece, so that it stays in place during grilling. Place a grill pan over medium heat and brush it with oil to prevent the meat from sticking. Grill the chicken satays for 3 to 5 minutes on each side, until nicely seared and cooked through. Serve the satays on a platter lined with lettuce leaves and cilantro; accompanied by a small bowl of peanut sauce on the side.
Peanut Sauce:
1 cup smooth peanut butter
1/4 cup low-sodium soy sauce
2 teaspoons red chili paste, such as sambal
2 tablespoons dark brown sugar
2 limes, juiced
1/2 cup hot water
1/4 cup chopped peanuts, for garnish
Combine the peanut butter, soy sauce, red chili paste, brown sugar, and lime juice in a food processor or blender. Puree to combine. While the motor is running, drizzle in the hot water to thin out the sauce, you may not need all of it. Pour the sauce into a nice serving bowl and garnish with the chopped peanuts. Serve with chicken satay. Yield: 3 cups
--Tyler Florence
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Peanut Butter Topping
1 cup brown sugar
1/2 cup light corn syrup
3 Tbsp. butter
1 cup creamy p-nut butter
1/2 cup evaporated milk
Combine brown sugar, corn syrup, butter and salt in microwave. Cover and nuke for 4 minutes on high. Stir twice. Add peanut butter, stir until smooth. Add evaporated milk. Serve warm over ice cream.
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Dad’s Microwave Peanut Butter Caramel Corn
1 cup brown sugar
? cup peanut butter
? stick margarine
? cup light corn syrup
? tsp. salt
? tsp. baking soda
3 quarts popped popcorn
Place sugar, margarine, corn syrup, and salt in a large microwave-safe Pyrex measuring cup. Microwave on high for 2 minutes. Add baking soda and stir well; microwave syrup on high for 20 more seconds.
Place popped popcorn in brown paper bag, and pour syrup mixture over popcorn. Fold bag top, and shake to evenly coat the popcorn. Microwave bag of popcorn on high for 1? minutes. Remove and spread popcorn on a cookie sheet to cool. Break into bite-size pieces and enjoy! Store in an airtight container.
Variations: For Caramel Corn with Peanuts, add 1 cup of salted peanuts to the popcorn, before adding syrup.
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Chocoalte Cupcakes & Peanut Butter Icing
Yield: 12 cupcakes
12 Tbsp. (1? sticks) unsalted butter, room temp
2/3 cup granulated sugar
2/3 cup light brown sugar, packed
2 extra-large eggs, room temp
2 tsp pure vanilla extract
1 cup buttermilk, shaken, room temp
? cup sour cream, room temp
2 Tbsp. brewed coffee
1 3/4 cups all-purpose flour
1 cup d cocoa powder
1? teaspoons baking soda
? tsp kosher salt
Peanut Butter Icing, recipe follows
Chopped salted peanuts, to decorate, optional
Preheat the oven to 350oF. Line cupcake pans with paper liners.
In the bowl of an electric mixer fitted with a paddle attachment, cream the butter and 2 sugars on high speed until light and fluffy, approximately 5 minutes. Lower the speed to medium, add the eggs 1 at a time, then add the vanilla and mix well. In a separate bowl, whisk together the buttermilk, sour cream, and coffee. In another bowl, sift together the flour, cocoa, baking soda, and salt. On low speed, add the buttermilk mixture and the flour mixture alternately in thirds to the mixer bowl, beginning with the buttermilk mixture and ending with the flour mixture. Mix only until blended. Fold the batter with a rubber spatula to be sure it's completely blended.
Divide the batter among the cupcake pans (1 rounded standard ice cream scoop per cup is the right amount). Bake in the middle of the oven for 20 to 25 minutes, until a toothpick comes out clean. Cool for 10 minutes, remove from the pans, and allow to cool completely before frosting.
Frost each cupcake with Peanut Butter Icing and sprinkle with chopped peanuts, if desired.
Peanut Butter Icing:
1 cup confectioners' sugar
1 cup creamy peanut butter
5 Tbsp. unsalted butter, at room temperature
3/4 tsp pure vanilla extract
? tsp kosher salt
1/3 cup heavy cream
Place the confectioners' sugar, peanut butter, butter, vanilla, and salt in the bowl of an electric mixer fitted with a paddle attachment. Mix on medium-low speed until creamy, scraping down the bowl with a rubber spatula as you work. Add the cream and beat on high speed until the mixture is light and smooth.
-- Ina Garten
peanut butter cookies
satay dip
apples dipped in peanut butter
peanut butter frosting for cakes/cupcakes
peanut butter sauce over potatoes (papas a la huancaina)
My favorite.... straight of out of the jar with a spoon....yummy
Amish Peanutbutter Spread
1 Cup Peanutbutter (Smooth or Crunchy)
1 Cup Marshmallow Creme
1 Cup White Corn Syrup
Mix all ingredients together and use as a spread on bread slices.
Dip your fruit in it (apples, pears, even grapes!), taste good with celery, and it taste good on bread with cool ranch doritos!
Mash a nanner and put pb and mash together..good stuff.. Its good with most anything.. Thought about puttin it in sweet potatoes...
I'd say since peanut butter has 200 calories per serving (that's 2 tablespoons, and most people eat WAY more than that in a sitting) that it's best served in a way that doesn't use a lot of it. When I do eat it (and I love peanut butter) it's just right out of the spoon, or accompanied by a lovely apple.
I stick my finger in it and put it in my mouth and pull it out slow. Love, honey
Chili-Chicken with Peanut Sauce
Saute 2 diced chicken breasts with 3 sliced scallions, 1 or 2 de-seeded & sliced red chili peppers, 1/2 tsp grated fresh ginger, fresh garlic, salt and pepper (ALL to taste) until the chicken is just cooked through. Remove to a dish and keep warm.
Cook 2 portions of some spaghetti (angel hair or oriental noodles work well).
In a heat-proof bowl, add the following
1/4 cup smooth or crunchy peanut-butter
1/4 cup coconut milk - OR - 1 small sachet of creamed coconut
1/2 cup boiling water
Stir quickly to make a lovely smooth sauce. Fold the sauted chicken into the sauce and serve over the noodles OR
toss ALL together (sauce, chicken and noodles) and divide between two plates. Finish with a sprinkle of toasted sesame seeds over each, serve immediately.
Cheers!
Peanut butter rice crispy treats. Gotta love them!
cookies
in a cheese cake
milkshake
for a sauce
My dad eats peanut butter on just about anything! He likes to take a big piece of iceberg lettuce, spread the peanut butter on it and roll up! He will also take a giant spoon of peanut butter and drizzle it with chocolate syrup and eat it. Make a grilled peanut butter sandwich - spread the bread with peanut butter, sprinkle with raisins and drizzle with honey. Top with another piece of bread and grill it in a fry pan with butter. Yum.
Good for your hair! Mess to get out though...