ISO peanut butter
bpath
4 years ago
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Peanut Butter / Peanut Oil
Comments (12)I have no idea how it got started, nor do I care, it's just a pet peeve of mine, but if you look in a dictionary or use Define online you get: Encarda.com frig [ frig ] (past and past participle frigged, present participle frig·ging, 3rd person present singular frigs) - a highly offensive term meaning to have sexual intercourse with somebody ( there is another even more offensive definition that I will not post ) fridge [ frij ] noun - same as refrigerator www.thefreedictionary.com frig (fr g) v. frigged, frig·ging, frigs Vulgar Slang. v. tr. 1. To have sexual intercourse with. ( there is another even more offensive definition that I will not post ) fridge (fr j) n. Informal. A refrigerator. fridge n. Informal short for refrigerator. Now then back to my problem... The natural peanut butter I buy has at least two tablespoons of oil floating on the top... If I mix it all in the peanut butter it is way too runny, it actually runs out of the sandwich... I only pour off the top layer of oil, there's still an oil slick on top of the peanut butter that I do mix in, and it's more than enough oil to keep it gooey... ( I do not put peanut butter in the FRIDGE [ lol ] ) There for a while we were going through a jar a week and I now have a quart of oil... For the record the peanut butter 'solids/juice' kinda sinks to the bottom of each layer of oil... So I'm guessing that if I let it all come to room temperature all the peanut butter will sink to the bottom of the jar and if I'm very careful I might be able to pour off the oil for frying and not start a fire... I just thought someone here might know... Oh well, if you don't hear from me you know I set the kitchen on fire... lol Rita...See MoreSubbing peanut butter for regular butter in recipe
Comments (19)agmss15 - what you wrote ties in with what I just found on this site: https://www.leaf.tv/articles/can-you-substitute-peanut-butter-for-butter-in-baking/ "Substituting Peanut Butter for Butter Unlike other fats and oils, butter, depending on the style and salt content, is at least 80 percent fat, with milk solids and water making up the remaining 20 percent; on the other hand, peanut butter is only 50 percent fat. It contains 25 percent protein, fiber and other carbohydrates in addition to fat. To effectively substitute peanut butter for butter in a recipe, first combine equal parts creamy peanut butter and oil; use the mixture cup for cup as you would use butter in cakes, muffins, cookies, brownies or quick breads." Thanks! I'll go ahead and do it, but I think I'll use canola rather than coconut oil....See MorePeanut butter whiskey. Have you tried?
Comments (10)I like peanuts, rarely have peanut butter. I'm not much of a flavored whiskey consumer either. I did have a shot of cinnamon whiskey with a group at the end of a very long trying week - and found that was effective but only that one time. Relaxing and warming that particular day. My recipes.com Peanut Butter Whiskey Milkshake 1/4 cup milk 4 cups ice cream 4 ounces Skrewball Peanut Butter Whiskey 2 Tablespoons creamy peanut butter, plus more to garnish 2 Tablespoons chocolate syrup, plus more for garnish whipped cream chopped peanuts, garnish Add milk, ice cream, 2 Tablespoons peanut butter, 2 Tablespoons chocolate syrup and the whiskey into blender. Blend until smooth. Add more milk if needed. Put peanut butter on the rim of 2 hurricane or milkshake glasses. Drizzle some chocolate syrup in each. Pour milkshake into glasses. Top with whipped cream and chopped peanuts....See MoreTwo jars peanut butter
Comments (27)Oh, I forgot about peanut soup! Ladydi's looks good - this is a little different. I used to make this quite often and love the mix of chicken, yams/sweet potatoes and peanuts, but I have a peanut allergic grandson now so don't really use peanut butter anymore. This is delicious: African Chicken Peanut Stew Recipe Prep time: 20 minutes Cook time: 1 hour, 55 minutes Yield: Serves 6-8 Use chicken legs, thighs or wings for this recipe. They have more flavor and will hold up better with the flavors of the stew than breast meat. Ingredients 2-3 pounds chicken legs, thighs and/or wings 3 Tbsp vegetable oil 1 large yellow or white onion, sliced A 3-inch piece of ginger, peeled and minced 6-8 garlic cloves, chopped roughly 2-3 pounds sweet potatoes, peeled and cut into chunks 1 15-ounce can of crushed tomatoes 1 quart chicken stock 1 cup peanut butter 1 cup roasted peanuts 1 Tbsp ground coriander 1 teaspoon cayenne, or to taste Salt and black pepper 1/4 to 1/2 cup of chopped cilantro 1 Brown the chicken. Heat the vegetable oil in a large soup pot set over medium-high heat. Salt the chicken pieces well, pat them dry and brown them in the oil. Don't crowd the pot, so do this in batches. Set the chicken pieces aside as they brown. 2 Sauté the vegetables. Sauté the onions in the oil for 3-4 minutes, stirring often and scraping any browned bits off the bottom of the pot. Add the ginger and garlic and sauté another 1-2 minutes, then add the sweet potatoes and stir well to combine. 3 Cook the stew. Add the chicken broth, crushed tomatoes, peanut butter, peanuts, coriander and cayenne and stir well to combine. Add the chicken. Bring to a simmer and taste for salt, adding more if needed. Cover the pot and simmer gently for 90 minutes (check after an hour), or until the chicken meat easily falls off the bone and the sweet potatoes are tender. 4 Remove bones and chop the cooked chicken. Remove the chicken pieces and set them in a bowl to cool, until cool enough to touch. Remove and discard the skin if you want, or chop it and put it back into the pot. Shred the meat off the bones and put the meat back in the pot. 5 Adjust seasonings. Adjust the seasonings for salt and cayenne, then add as much black pepper as you think you can stand—the stew should be peppery. Stir in the cilantro and serve by itself, or with simple steamed rice. https://www.simplyrecipes.com/recipes/african_chicken_peanut_stew/...See Morebpath
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