Trim brown off bread (thick white bread).
Cut into 6 sticks. Bake 1 hour at 225\u00b0.
Now dip sticks in mixture.
Roll in graham cracker crumbs.
Repeat mixture if needed.
Trim crusts from bread.
Cut into finger strips. Place on baking sheet. Toast strips and trimmings in a 250\u00b0 oven until very dry and light brown.
Make crumbs of trimmings.
Dilute peanut butter with enough oil in bowl to make thick liquid.
Dip sticks into peanut butter mixture to coat.
Roll in crumbs.
Let stand for 12 to 24 hours or until dried. Will keep indefinitely.
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
Roll pie crust to 1/8 inch thickness.
Spread with layer of peanut butter about 1/16 inch thick.
Fold all four of outside edges into the center; roll to 1/8 inch thickness again.
Cut into strips 1/2 inch wide from 4 to 6 inches long.
Place in hot oven and bake until delicately brown.
ans.
1.\tCream together peanut butter and butter until fluffy
nd brown sugars, and crunchy peanut butter. Beat at medium speed
Cut off crust and cut each slice of white bread in 5 pieces using 10 slices of bread.
Dry for 30 to 40 minutes in 200\u00b0 oven. Heat 1/2 cup oil and 10 ounce jar of peanut butter until blended. Mix 2 cups graham cracker crumbs and 1 cup powdered sugar.
Roll bread sticks in peanut butter mixture, then in sugar/cracker mixture.
Lay out on paper towel.
Let sit a few minutes, then re-roll.
(May double recipe.)
Mix curry powder, lemon juice, peanut oil and 1 tbsp soy
f 1/2 of the peanut butter evenly over the top
Slice tofu an cut into triangles, sticks, or whatever shape you like.
Heat peanut oil until very hot.
Fry tofu, turning until each side is brown and crisp.
Reduce heat and add garlic, onion, and chile. Stir fry until onion is translucent.
Add kale and stir fry until it cooks down.
Mix peanut butter, tamari and mirin to make the peanut sauce, add to pan and heat through.
Serve over cooked brown rice.
melt the butter. Add the peanut butter and mix until smooth
Mix at room temperature egg yolks, sugar, milk, vanilla extract in big pot and simmer over low flame to melt sugar, mixing continuously.
Add Coco Lopez and continue to mix for about 15 minutes on low flame.
Add Rum and cinnamon sticks with water.
Mix everything on low flame for about 20 minutes.
Let cool and serve.
** Use whisk for a smoother consistency ** if desired.
Heat oven to 350\u00b0.
Grease a 13 x 9 x 2-inch baking pan. Prepare Peanut Butter Filling.
f butter remain.
Add peanut butter and mix until combined
This recipe makes about 120 sticks.
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