Combine peanut butter, condensed milk, vanilla, bitters and water in a pitcher.
Whisk until peanut butter is dissolved.
Pour into tall glasses filled with ice cubes and serve immediately.
Place chicken in a 2-quart pan with onion, ginger, sherry, salt, sugar and water.
Bring to a boil over high heat, then cover.
Reduce heat and simmer until meat is done (about 20 minutes).
Meanwhile, prepare Peanut Sauce and place lettuce on individual plates.
When Peanut Sauce is ready, place chicken on lettuce and drizzle on Peanut Sauce.
Melt chocolate chips in the top of a double boiler over hot (not boiling) water OR in a microwave according to package instructions. Spread melted chocolate over the peanut brittle to coat. Allow chocolate to cool until firm. Break into pieces and store in an airtight container.
nd lightly drizzle with the peanut sauce and chopped peanuts. Serve
f the Jamaican spices (or use my recipe for Jamaican Spice Mixture recipe #108351
Place lemon peel strips in large bowl. Add sugar and mash with wooden spoon to infuse sugar with lemon. Add 1 1/4 cups raspberries and mash to blend.
Pour in sloe gin, lemon juice, and rum. Add ice cubes; stir to blend. Refrigerate punch 20 minutes.
Place ice block in punch bowl. Strain punch over ice block. Add champagne; stir to blend. Garnish with lemon slices and remaining raspberries.
Jamaican Curry Powder:.
Toast the
cilantro, jalapeno peppers, rice and Jamaican jerk seasoning.
On each
ool completely.
for the peanut butter glaze:
After removing
Smoke the chicken (see related recipe) and cool to room temperature.
br>This is the original recipe.
2 5 lbs bags
Mix peanut butter and margarine until well blended.
Punch dough down, divide in half; cut each half into 3 strips (14 x 3-inch).
Spread mixture down center of strips.
Bring edges to center and pinch to seal.
Form 3 strips into braids; seal ends well.
Repeat with other 3 strips.
Place on greased baking sheets.
Cover.
Rise until double in bulk (1 hour).
Bake at 375\u00b0 about 20 minutes.
Cool.
Frost with confectioners sugar and sprinkle with chopped nuts (peanuts, walnuts or pecans).
Makes 2 braids.
Directions
1.\tIn a small bowl, stir together peanut butter, soy sauce, sugar, hot pepper sauce and garlic until well mixed. Gradually stir remaining ingredients until texture is smooth and creamy.
hocolate is cooling, place the peanut butter in the bowl of
Prepare sushi rice according to your favourite recipe.
Cut the dill pickle into 4-8 wedges, depending on personal preference and the size of the pickle.
Place one sheet of nori on a bamboo sushi rolling mat. Spread a thin layer of rice on the nori (to do this, I use a fork, dampened with warm salt water).
Spread a line of peanut butter (approximately 1 heaping tbsp - more or less, depending on personal preference) along the rice, and arrange a singe row of pickle wedges on top of the peanut butter.
Roll, cut, and enjoy!
Lightly moisten the mint sprig and sprinkle with sugar. Set aside.
Fill a Collins glass with ice. Pour in orange juice, lime juice, lemon juice, and pineapple juice. Stir until the glass is frosted. Add light rum and Jamaican rum; stir until combined. Top with triple sec and grenadine. Garnish with slices of orange, lemon, pineapple, maraschino cherry, and the sugar-dipped spring of mint. Serve with a straw.
Mix everything together, taste and adjust.
Garnish with pieces of pineapple and slices of lime.
Serve over ice.
You can keep Rum Punch forever in your refrigerator and in fact it gets better with age.
ans.
1.\tCream together peanut butter and butter until fluffy
mportant--without proper seasoning, this recipe will come out bland.
1) Put the outmeal and the dark chocolate suck in the cup of water for 10 minute.
Then.
2) Blend the Almond seeds alone.
3) pour the outmeal and blend it with the almond.
4) pour the milk, brown sugar, banana and strawberries in the Blend every thing for 2 minute.