Peanut Butter Recipes

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1 Soups and Stews Ground Nut Stew 2 cups peanut butter 1/2 can (6 ounce) tomato paste 2 cans (10 ounce) diced tomatoes with green chili peppers 4 cups chicken broth 2 tablespoons vegetable oil 6 boneless, skinless chicken breast halves, cut in cubes 1 onion, chopped 1/2 cup fresh mushrooms, sliced Cayenne pepper to taste Melt peanut butter in a large saucepan over medium heat. Stir in tomato paste and blend with peanut butter until smooth. Mix in diced tomatoes with green Chile peppers and chicken broth. Cook 15 minutes, stirring occasionally. Heat oil in a medium skillet over medium heat. Sauté chicken and onions until chicken is no longer pink and juices run clear. Mix chicken, onions, and mushrooms into the peanut butter mixture, and continue cooking, stirring occasionally, about 15 minutes. Season with cayenne pepper. Serves 10 Indian Peanut Stew 2 cups uncooked brown rice 6 cups water 1 tablespoon olive oil 1 large white onion, chopped 4 cloves garlic, minced 3 tablespoons grated fresh ginger root 1 (28 ounce) can diced tomatoes with juice 1/8 teaspoon cayenne pepper 1 cup chunky natural peanut butter Place rice and water in a large saucepan and bring to a boil. Cover, and reduce heat to low. Simmer until rice is tender and water has absorbed, about 30 minutes. Heat olive oil in a large saucepan over medium-low heat. Add onion, and cook until soft and golden, stirring frequently. Add garlic and ginger, and cook until fragrant, about 5 minutes. Stir in tomatoes, and season with cayenne pepper. Increase heat to medium, and bring to a gentle simmer. Stir in peanut butter and heat through. The mixture will thicken. Serve over rice. Serves 6

2 African Peanut Soup 2 tablespoons olive oil 2 medium onions, chopped 2 large red bell peppers, chopped 4 cloves garlic, minced 1 (28 ounce) can crushed tomatoes, with liquid 8 cups vegetable broth or stock 1/4 teaspoon pepper 1/4 teaspoon chili powder (optional) 2/3 cup extra crunchy peanut butter 1/2 cup uncooked brown rice Heat oil in a large stock pot over medium high heat. Cook onions and bell peppers until lightly browned and tender, stirring in garlic when almost done to prevent burning. Stir in tomatoes, vegetable stock, pepper, and chili powder. Reduce heat to low and simmer, uncovered, for 30 minutes. Stir in rice, cover, and simmer another fifteen minutes or until rice is tender. Stir in peanut butter until well blended, and serve. Serves 10 Peanut Soup 2 Tablespoons Butter 1 small Onion, chopped 1 stalk Celery, chopped 2 Tablespoons Flour 1 quart Chicken broth 1 cup Peanut butter, creamy 2/3 cup milk Salt and pepper to taste Melt the butter in a heavy soup pot. Add the onion and celery and cook until just soft. Whisk in the flour and cook for 3 minutes. Slowly blend in the broth. Bring to a boil, reduce the heat to low and simmer for 20 minutes. Strain and return the broth to the pot. Slowly whisk in the peanut butter and the milk. Simmer for 15 minutes longer. Serve warm. -6

3 Sweet Potato and Peanut Butter Soup 1 small onion, grated 2-16 oz cans sweet potatoes or yams, mashed ¼ cup peanut butter 4 cups chicken broth OR 2 cups broth plus 2 cups water Optional seasonings: cinnamon, chili powder/cayenne, Tabasco, cumin In large soup pot, cook onion in little oil or butter until soft. Add sweet potatoes and peanut butter and stir to thoroughly combine. Slowly add broth/water and stir constantly. Simmer for minutes. Serves 6 Peanut Butter Vegetable Chicken Soup 8 cups chicken broth 2 cups diced, cooked chicken meat 1 cup peeled and cubed potatoes 1 cup diced carrots 1 cup diced zucchini 1 cup broccoli florets 1 cup canned whole tomatoes, chopped 1/2 cup chopped celery 1/2 cup chopped onion 1/2 cup chopped green bell pepper 2 cloves garlic, minced 1/2 cup peanut butter 1 tablespoon chopped fresh parsley ground black pepper to taste In a large stock pot, combine the broth, chicken, potatoes, and carrots. Bring the soup to a boil, and then reduce heat to medium. Cook for about 10 minutes, till vegetables are tender. Add zucchini, broccoli, tomatoes, celery, onion, green pepper, and garlic. Simmer for about 8 minutes. Add peanut butter, parsley and pepper. Stir until peanut butter is fully blended. Simmer for 3 minutes longer. Serves 8

4 Main Dishes Grilled Peanut Chicken 2 tablespoons peanut butter 1 tablespoon fresh lime juice 2 teaspoons soy sauce 1 clove garlic, chopped 1/3 teaspoon curry powder 1 dash ground cayenne pepper 4 chicken breast halves Preheat grill for high heat. In a bowl, mix the peanut butter, lime juice, soy sauce, garlic, curry powder, and cayenne pepper. Lightly oil the grill grate. Place chicken on grate, and brush with 1/2 the sauce. Grill 6 to 8 minutes. Turn chicken, and brush with remaining sauce. Continue grilling 6 to 8 minutes, until chicken juices run clear. Indonesian Drumsticks 8 chicken drumsticks ¼ cup low-sodium soy sauce ¼ cup creamy peanut butter 3 tablespoons lemon juice 2 tablespoons brown sugar 2 tablespoons water 2 cloves garlic, minced ½ teaspoon ground coriander ¼ teaspoon crushed red pepper flakes ¼ teaspoon ground ginger In a nonmetallic container mix soy sauce, peanut butter, lemon juice, brown sugar, water, garlic, coriander, crushed red pepper and ginger. Add drumsticks, turning to coat with soy mixture. Cover and refrigerate at least 1 hour. Transfer drumsticks to rack in broiler pan; reserve marinade. Position broiler pan 5 to 7 inches from source of heat. Broil, turning and brushing frequently with marinade, about 25 minutes, or until chicken is brown and fork tender.

5 Chicken with Peanut Curry Yogurt Sauce 2 tablespoons canola oil 3 cloves garlic, chopped 1 cup chopped onion 1 cup chopped red and green bell peppers 1 tablespoon curry powder 4 boneless, skinless chicken breasts, cut into cubes 1 cup plain yogurt 1/2 cup peanut butter Heat the oil in a large skillet over medium heat. Add the garlic, onions and bell pepper, cooking just until tender. Stir in the curry powder. Cook 1 minute. Season the chicken with salt and pepper, add it to the skillet. Cook and stir until browned. Combine yogurt and peanut butter. Stir into skillet, simmering until sauce is hot. Serve with cooked rice. Grilled Salmon with Peanut Hoisin Sauce 1/2 cup creamy peanut butter 1/2 cup hoisin sauce 1/2 cup finely chopped onions 1/4 cup rice wine vinegar 1/2 cup water 2 cloves minced garlic 4 salmon fillets cooking spray Salt and pepper Combine all ingredients in a saucepan. Stirring constantly, bring to a boil. Reduce the heat and simmer for about 5 minutes, stirring often. Sauce can be made several days ahead of time and refrigerated. If it is too thick, just add a little water when heating it before serving. Spray the salmon filets with cooking spray on both sides, and season with salt and pepper. Grill until done to your liking. Top each grilled salmon filet with warm Peanut Hoisin Sauce. Enjoy!

6 Side Dishes Peanut Butter and Orange Sweet Potato Casserole 1 large (40 ounce) or 2 small (16 ounce) cans sweet potatoes or yams, drained 2/3 cup peanut butter 2 oranges OR bananas, chopped 3 tablespoons butter ½ cup nuts such as peanuts (unsalted) Put sweet potatoes/yams in a bowl and blend until smooth or chunky with beaters or fork. (If they are too dry, moisten with a little fruit or apple juice.) If using orange, cut away all white membrane and use only the pulp. Combine with peanut butter and nuts. Pour mixture into buttered baking dish. Bake at 350 for minutes or until heated thoroughly. Serves 8 Cold Sesame Noodles (Noodles with Peanut Butter Sauce) 2/3 cup peanut butter, smooth or chunky 3 tablespoons soy sauce 2 tablespoons white vinegar 3 tablespoons water 1 tablespoon honey or sugar 3 tablespoons oil (peanut, corn, sesame or vegetable) 1 pound spaghetti or thin noodles Optional: 1 teaspoon garlic, chopped very fine Red pepper flakes or cayenne pepper to taste Green onion, chopped The day before: Combine all ingredients except noodles in a bowl and blend thoroughly until smooth and creamy. Cover and refrigerate overnight. To serve: Cook noodles in boiling salted water. Drain and toss with a little oil. Pour room temperature sauce over top and toss with 2 forks to combine. Top with green onion if available.

7 Chinese Cold Pasta Salad 8 ounces dry pasta noodles 2 tablespoons natural peanut butter 1/2 cup vegetable broth 2 tablespoons soy sauce 3 cloves garlic, minced 2 teaspoons crushed red pepper flakes 1 red bell pepper, chopped 2 green onions, chopped 1/2 cup chopped fresh cilantro Cook pasta in a large pot of boiling water until al dente. Rinse and drain. Set aside. In a large bowl, combine peanut butter, broth, soy sauce, garlic, and crushed red pepper. Mix well. Add pasta, sliced red pepper, scallions, and cilantro; toss to combine. Chill. Peanut Butter Noodles 1/2 cup chicken broth 1 1/2 tablespoons minced fresh ginger root 3 tablespoons soy sauce 3 tablespoons peanut butter 1 1/2 tablespoons honey 2 teaspoons hot Chile paste (optional) 3 cloves garlic, minced 8 ounces Udon noodles 1/4 cup chopped green onions 1/4 cup chopped peanuts Bring a large pot of water to a boil. Add noodles and cook until tender according to package directions. Drain. Meanwhile, combine chicken broth, ginger, soy sauce, peanut butter, honey, chili paste, and garlic in a small saucepan. Cook over medium heat until peanut butter melts and is heated through. Add noodles, and toss to coat. Garnish with green onions and peanuts.

8 Snacks and Desserts Ants on a Log 5 stalks celery 1/2 cup peanut butter 1/4 cup raisins Cut the celery stalks in half. Spread with peanut butter. Sprinkle with raisins. Peanut Butter Balls 2 cups peanut butter 2 1/2 cups cereal (bran flakes or corn flakes) 2 cups dry milk powder 1 1/2 cups raisins 3/4 cup honey In a large bowl, mix together the peanut butter, cereal, powdered milk, raisins and honey using your hands or a wooden spoon. Roll dough into walnut sized balls. Refrigerate until serving. 0 Peanut Butter and Jelly Muffins 4 cups cornmeal 1 1/3 cups flour 1 1/3 teaspoon baking powder 1 1/3 cups peanut butter 1 egg 2 2/3 cups milk Jelly or jam, as needed Preheat oven to 375. Grease a muffin pan or use baking cups. Combine cornmeal, flour and baking powder in a bowl. Add peanut butter; mix until batter is coarse and crumbly. Add egg and milk; stir until batter is just moistened. Fill muffin cups until they are half-way full. Drop ½ teaspoon of jelly or jam into center of each cup, then cover with batter. Place in oven; bake for 20 minutes, or until golden brown. Makes 50 muffins

9 Sunshine Shake 1 medium banana 1/2 cup creamy peanut butter 1 cup cold milk 2 tablespoons honey 1/2 teaspoon cinnamon 5-6 ice cubes Cut banana into thin slices and freeze. When slices are frozen, place in blender container; add peanut butter, milk, honey cinnamon and ice cubes. Blend on medium speed until smooth. Makes 3-4 servings Peanut Butter Munchies 4 cups dry flake cereal (Corn Flakes, Wheaties, Special K) ½ cup sugar (white or light brown) ½ cup honey ¾ cup smooth or chunky peanut butter ½ teaspoon vanilla Optional: ½ cup coconut OR ½ cup unsalted peanuts In a large bowl, mix cereal with coconut or nuts (if available) and set aside. In a saucepan, combine sugar and honey and cook over low heat until sugar is completely dissolved. Raise heat, bring to a boil then take pan off the stove and stir in peanut butter. Pour mixture over cereal and blend thoroughly. Drop by teaspoonfuls on wax paper. When dry, remove from paper and store in airtight container. No Bake Peanut Butter Cookies 1 ½ cups sugar ½ cup milk ½ cup margarine or butter 2 cups quick cooking oats Optional: 3 tablespoons cocoa In a large saucepan, combine sugar, milk, butter and cocoa if available and bring to a boil. Cook, stirring constantly for about 2 minutes. Take the pan off the stove, add the peanut butter and mix well. Pour over quick oats and blend thoroughly. Drop by teaspoonfuls on wax paper. Store as above. Make 36 cookies

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