The CookingBites recipe challenge: peanut butter
- Thread starter TastyReuben
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- peanut butter
medtran49
Forum GOD!
ElizabethB
Legendary Member
Apple slices, celery sticks, off of a spoon. I love peanut butter.
Please do.
ElizabethB
Legendary Member
With a few exceptions this has turned into a peanut butter sauce challenge. Fine with me. The sauce recipes are amazing and versatile. I also like the recipes for sweets - Beignets and fudge. Yummy in my tummy. TastyReuben your cocktail recipe is over the top.
This will be a difficult challenge to judge.
Please keep the recipes coming.
This will be a difficult challenge to judge.
Please keep the recipes coming.
My last’un:
Confetti Cabbage Salad w/ Spicy Peanut Dressing
As I’ve stated earlier, I’ve no love for savory peanutty things, really, but one thing I enjoy about the challenges is branching out. It gives me a chance to make something I normally wouldn’t.
This started out promising (cabbage and carrots!), faltered a bit (peanut butter and…vinegar?), fell flat down (oh, the smell after sitting in the fridge in an airtight container for a couple of hours!), then came back and finished…well, if not strong, then at least respectably.
MrsT tasted the dressing first and said, “Yuck! Sour peanut butter!”
Then I mixed it in with the vegetables and had her try that, and she said, “That helps…but not much.”
Then I let it sit in the fridge for a bit and had her try it cold, “Well, it’s better than it was, I guess.”
Served it with some Asian-flavored pork chops, suggested she try it simultaneously with a bit of the meat, and she said, “You know…that’s not bad…it’s actually pretty good.”
That worked out in the end, but I doubt I’ll make it again. There are too many other things we both like better.
I think the unappealing flecks are little bits of peanut butter that didn’t quite break down, probably because I used my stick blender instead of the food processor, idk.
Confetti Cabbage Salad w/ Spicy Peanut Dressing
As I’ve stated earlier, I’ve no love for savory peanutty things, really, but one thing I enjoy about the challenges is branching out. It gives me a chance to make something I normally wouldn’t.
This started out promising (cabbage and carrots!), faltered a bit (peanut butter and…vinegar?), fell flat down (oh, the smell after sitting in the fridge in an airtight container for a couple of hours!), then came back and finished…well, if not strong, then at least respectably.
MrsT tasted the dressing first and said, “Yuck! Sour peanut butter!”
Then I mixed it in with the vegetables and had her try that, and she said, “That helps…but not much.”
Then I let it sit in the fridge for a bit and had her try it cold, “Well, it’s better than it was, I guess.”
Served it with some Asian-flavored pork chops, suggested she try it simultaneously with a bit of the meat, and she said, “You know…that’s not bad…it’s actually pretty good.”
That worked out in the end, but I doubt I’ll make it again. There are too many other things we both like better.
I think the unappealing flecks are little bits of peanut butter that didn’t quite break down, probably because I used my stick blender instead of the food processor, idk.
AgileMJOLNIR
Well-Known Member
Disqualified I say!!!!!!
Looks good Reuben, I’d eat that
Something about some good cabbage with Pork that gets me every single time.
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medtran49
Forum GOD!
medtran49
Forum GOD!
Timenspace
Legendary Member
Well, these are, it turned out, savoury power bombs. At least to me. 2 of them make me feel full. I think I will enter this recipe as well, once the school sets off for Easger break, Thu/Fri/sat...
A combination of sunflower seeds and pb, some spices...extremely simple.
A combination of sunflower seeds and pb, some spices...extremely simple.
ElizabethB
Legendary Member
Don,t forget to enter the recipe. Your tidbits of information have me curious.
The Late Night Gourmet
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Hey… What’s that bowl of chili doing here? Don’t tell them, Mr. peanut butter!
When I was growing up and Mom would make chili (soup…we never called it just chili, it was always “chili soup”), we always ate it with a piece of white bread, smeared with peanut butter, folded over, and dunked into the bowl. Yum!
The Late Night Gourmet
Home kook
- Joined
- 30 Mar 2017
- Local time
- 6:16 AM
- Messages
- 5,650
- Location
- Detroit, USA
- Website
- absolute0cooking.com
Peanut Butter Chili - I wanted to make burgers, so I got out patties that I had preformed earlier. But, my wife didn't want burgers. So, what did I do? If you're married, you already know the answer to that question. 
But, just because I decided to make chili didn't mean I couldn't make my burgers. I cooked them on a cast iron pan, because I love the char that it creates. Just crumbling ground beef into a teflon pan doesn't come close to the awesomeness that derives from the maillard effect.
But, this recipe is more about the effect of peanut butter, and why it works so well in a chili.
But, just because I decided to make chili didn't mean I couldn't make my burgers. I cooked them on a cast iron pan, because I love the char that it creates. Just crumbling ground beef into a teflon pan doesn't come close to the awesomeness that derives from the maillard effect.But, this recipe is more about the effect of peanut butter, and why it works so well in a chili.
Here's a really simple recipe for Salsa de Cacahuate (Peanut Salsa). You'll often get this served in bars or Cantinas in Mexico, along with a few even hotter sauces. I made this with Peanut Butter, but you'd probably use real peanuts if you were in Mexico!
16 recipes so far, good showing! Can we get a few more submissions before the Tuesday deadline? 