My boys and I love eating
this Peanut Sauce over fish and chicken.
3) Put chopped kale in a bowl (don't use the hard parts of the stem) and pour
the peanut sauce over the top.
Pour
the Peanut Sauce over the veggies and mix well.
Spoon a generous helping of
the peanut sauce over the noodles, and add the pepper dices and scallions.
Then drizzle lots of that creamy
peanut sauce over the whole thing.
I have made countless versions of cold sesame noodles with
peanut sauce over the past six months, tweaking this and that, using store - bought noodles or making fresh udon noodles, and the final result is near perfection in my mind.
Not exact matches
Serve cold, accompanied by the
peanut sauce spooned
over the individual servings.
There's never enough
peanut sauce, and I love anything
over sweet potatoes — this is my kind of dinner!
Blueberry Chipotle Barbecue
Sauce Makes about 4 cups 1 tablespoon peanut oil 1 small onion, finely chopped 3 cloves garlic, minced 1 inch chunk of peeled ginger, minced 2 cups blueberries (I bet raspberries or blackberries would be great, too) 1/2 cup veggie broth or water 2 tablespoons ketchup 2 tablespoons soy sauce 2 to 3 teaspoons chipotle powder (smoked paprika would work too) 1/4 cup molasses 2 tablespoons sugar (or more to taste) Salt to taste, if needed Preheat a sauce pan over medium
Sauce Makes about 4 cups 1 tablespoon
peanut oil 1 small onion, finely chopped 3 cloves garlic, minced 1 inch chunk of peeled ginger, minced 2 cups blueberries (I bet raspberries or blackberries would be great, too) 1/2 cup veggie broth or water 2 tablespoons ketchup 2 tablespoons soy
sauce 2 to 3 teaspoons chipotle powder (smoked paprika would work too) 1/4 cup molasses 2 tablespoons sugar (or more to taste) Salt to taste, if needed Preheat a sauce pan over medium
sauce 2 to 3 teaspoons chipotle powder (smoked paprika would work too) 1/4 cup molasses 2 tablespoons sugar (or more to taste) Salt to taste, if needed Preheat a
sauce pan over medium
sauce pan
over medium heat.
In a small
sauce pan,
over medium low heat, pour in the almond milk, maple syrup,
peanut butter and vanilla.
Cassie's Tip: There are so many ways that you could adapt this to make it your own: use milk chocolate or white chocolate chips in addition to or instead of the butterscotch; use Rice Krispy's Cereal instead of oatmeal (or any of your favorite cereals); add chocolate chips to the crust mixture; add
peanuts to the crust mixture; sprinkle nuts, chocolate chips, or drizzle caramel or chocolate
sauce over the caramel mixture... see what I mean?
Directions: Using a mortar and pestle, or a small grinder, mix garlic, ginger and half of the
peanut oil to form a thick paste / Add other spices, half of the water (1/2 C) to this mix, stir together and set aside / In a
sauce pan, heat the other tablespoon of oil to medium hot, add cumin and mustard seeds and allow them to sizzle momentarily / Add spice paste, turn heat to medium low, and while stirring, allow to cook for 1 to 2 minutes / Add cauliflower and potatoes, sweet or hot pepper if using / Stir together so that vegetables are coated with the spices / Add the other 1/2 C water, place a lid on, and simmer for 10 — 15 minutes, until vegetables are tender / Remove lid and simmer for another 5 minutes / If vegetables are done, remove them from the pan and continue to simmer the
sauce until it reduces and thickens slightly — just a minute or two / Add roasted asparagus to the bowl / Spoon
sauce over winter and spring veggies, sprinkle with chives.
Ive been searching the Internet for
over a year for a really good, delicious Thai
Peanut Sauce recipe.
Just pour the lightly sweetened
peanut butter «
sauce»
over the dry ingredients and refrigerate until set.
Pour remaining chocolate
sauce over the top and sprinkle with
peanuts.
In a medium
sauce pan
over low heat melt together the butter,
peanut butter and chocolate chips.
Grilled vegetables and sausages
over rice with spicy
peanut sauce has quickly become one of my favorite recipes to make in the summer.
Another signature item on Tahoe Joe's menu is the Railroad Camp Shrimp appetizer, in which shrimp are hand - battered in a tempura - style batter and tossed in a sweet and spicy soy
sauce then piled high
over a bed of shredded lettuce, wontons and
peanuts tossed in a cucumber vinaigrette.
Heat coconut oil, maple syrup and
peanut butter in a small
sauce pan
over medium heat.
To finish, spoon a good amount of
peanut caramel
sauce over the top and serve.
Serve stir fry vegetables
over a heaping portion of brown rice with desired amount of Thai
peanut sauce!
This Thai Buddha bowl is quick and easy to put together with heaps of fresh vegetables and crispy fried tofu served
over coconut rice and topped off with a simple Thai
peanut sauce with spicy red curry.
Melt coconut oil and
peanut butter together
over low heat in a small
sauce pan.
Melt the butter in a large, high sided fry pan or
sauce pan
over low heat and stir in the
peanut butter until combined.
In a small saucepan, whisk all ingredients but water for the
Peanut Dipping
Sauce over low heat until heated through.
It has the most delicious Thai
peanut sauce and is served
over pasta with chicken and vegetables.
Coconut Ginger Chowder Cranberry
Sauce Dandelion Green and Spring Onion Risotto Dark Chocolate
Peanut Butter Ice Cream Cups (stop it) Greenest Tahini
Sauce Hummus Honey - Ginger Glazed Carrots Italian Kale and White Sweet Potato Soup Italian White Bean Hummus Italian White Bean Salad with Lemon Kale Bowls Kale Salad with Hazelnuts and Parmesan Lemony Purple Kale and Sorrel Salad Olive Tapenade One - Pot White Bean Stew Oven - Dried Tomatoes Pecan Pie Date Bars Perfect Roast Chicken Pickled Peppers and Shallots
over Kale, with a Poached Egg Roasted Red Pepper and Walnut Relish Shakshuka with Spiced Chickpeas Simple Tomato
Sauce Summer Tomato
Sauce Travel - Recovery Italian White Beans Vietnamese Iced Coffee Ice Cream
Coconut Ginger Chowder Confetti Cookies Cookies «n» Cream Ice Cream Cranberry Amaretto Upside Down Cake -LCB- Vegan -RCB- Cranberry
Sauce Dandelion Green and Spring Onion Risotto Dark Chocolate
Peanut Butter Ice Cream Cups (stop it) Deep Dish Pear Pie with Spice Crumble Topping Fettu - green - e Fish & Chips — Baked Cod & Sweet Potato Fries Ground Beef and Dried Mushroom Ragu Guacamole Ginger Beer Reduction Brussels Sprouts & Walnuts Gnocchi with Leeks and Blistered Cherry Tomatoes -LCB- Vegan -RCB- Grapefruit Pimm's Cup Green Chile
Sauce Greenest Tahini
Sauce Hatch Chile Pepper Scones with Cheeses Honey Butter Honey - Ginger Glazed Carrots Hummus Jalapeno Cheddar Beer Bread Kale Bowls Kale Salad with Toasted Couscous and Hazelnuts Lavender Lemon Pound Cake «Legendary» Chewy Chocolate Chip Cookies Lemon Cake Lemony Purple Kale and Sorrel Salad Lentils & Brussels Sprouts Malted Chocolate Pudding Parfaits with Pretzel Crunch Mango and Avocado Salad on Bulgur Wheat Maple Millet Puffy Crunch Cereal Oatmeal Cookies with Cranberries -LCB- Vegan -RCB- Migas One - Pot White Bean Stew Olive Oil Ricotta Cake with Blueberry - Plum Coulis Olive Tapenade Oven - Dried Tomatoes Pappardelle with Meat
Sauce Peanut Butter S'mores Bars Pear
Sauce Spice Cake Perfect Pie Crust Perfect Roast Chicken Pickled Peppers and Shallots
over Kale, with a Soft - Poached Egg Pickled Pepper Vinegar Hot
Sauce Pimm's Cup Slushies Pretzel Crunch Profiteroles with Amaretto Cream and Chocolate
Sauce Pupusas!
I had some leftover
Peanut Butter Caramel
Sauce, so I diluted it with a little cream the next day (Since it had become much more thicker by then) and heated it, poured it
over some vanilla ice - cream and made myself Brownie A La Mode — Heaven on a plate!
Combine remaining 1 1/2 cups broth,
peanut butter, remaining 1 tablespoon cornstarch, remaining 1 tablespoon teriyaki
sauce, and remaining 1 teaspoon garlic in a bowl; pour
over chicken mixture.
To plate, place 1 cup of the coconut brown rice on a plate, top with tofu and a side of broccoli, spoon
over some of the
sauce from the pan and garnish with green onions and
peanuts.
Meanwhile place the other 2 tbsp (30g) of
peanut butter into a small
sauce pan
over low heat and stir until melted and smooth.
This was so amazing, I made this with a beef satay with habanero
peanut sauce and was surprised that the chicken was preferred
over the beef.
Pour reserved chocolate mixture (it should be the consistency of fudge
sauce)
over center of
peanut disk.
The
peanut mole: Tear the ancho chiles into flat pieces, then toast a few at a time on an ungreased griddle or skillet
over medium heat: press flat with a metal spatula for a few seconds, until they crackle and change color slightly, then flip, and press again (if they give off more than the slightest wisp of smoke, they are burning and will add a bitter element to the
sauce.)
Make the
peanut sauce: combine soy
sauce,
peanut butter, broth, garlic - chile
sauce, honey, salt and lime juice in a medium saucepan
over medium heat, mixing and stirring well until
sauce is smooth and blended.
Recipe is as follow: (Serves 1 as a low FODMAP recipe) Ingredients 100g chicken (breast or thigh), diced1 egg, scrambled, diced10 green beans, diced1 / 4 capsicum, cleaned, diced1 tbs
peanuts, lightly crashed5g coriander, sliced3g ginger, julienne1 tsp soy
sauce (use gluten free soy
sauce for a gluten free option) 1 tsp sugar1 tsp sesame oilsalt to tastecooking oil (I use olive oil) Method
Over high heat, bring the frying pan to medium - hot temperature; remove the frying pan from heat, toss in
peanuts, and shake briefly until aromatic; transfer the
peanuts to a plate to cool.
Heat the
peanut oil in a wok or large
sauce pan
over medium heat, add chilies and cook for a minute until they begin to brown.
peanut sauce mixture; arrange in a section
over noodles.
Combine the coconut milk,
peanut butter, brown sugar, soy
sauce, and red curry paste in a saucepan and cook
over medium heat for 3 minutes, stirring occasionally.
You will need to have caramel
sauce,
peanuts and dark chocolate left
over for the topping.
In a medium
sauce pan
over very low heat, melt together brown rice syrup,
peanut butter, coconut oil and vanilla extract until creamy and pourable.
Almond - Crusted Tofu with Roasted Garlic and Fennel Puree Asian - Style Lettuce Tacos Asparagus and Seitan Stir - Fry Avocado Tostadas Baked Barbecue Tofu Baked Risotto with Butternut Squash Barbecue - Flavored Roast Tempeh Barbecued Tofu with Hoisin
Sauce Barbecue - Flavored Black - Eyed Peas and Collards Barbecue - Flavored Roasted Tempeh and Vegetables Bean Tostadas Beer - Battered Tempeh Black Bean Burritos Black Bean and Chipotle Burgers by Candle 79 Black Bean and Rice Cakes Black Bean and Sweet Potato Burritos Black Bean, Mushroom, and Quinoa - Stuffed Peppers Black - Eyed Peas and Rice Black - Eyed Peas with Butternut Squash Cajun Beans and Greens Caramelized Onion - Butternut Roast with Chestnuts Chicken - Free Nuggets Chickpea Broccoli Casserole Chickpea Tart Chick»n»n' Dumplings Chipotle Veggie - Bean Burritos Corn and Veggie Enchiladas Corned Beefless Brisket and Cabbage Crunchy Asian - Style Chicken Alternative Salad Delicata Squash Boats with Red Rice Stuffing Dijon Rice with Broccoli Don't Be Crabby Cakes Dragon Bowl with Miso - Tahini Dressing Easy Curried Sweet Potatoes Eggplant and Spicy Italian Qrunch Burger Stacks Eggplant - Wrapped Quinoa Faux Turkey Casserole Field Roast and Orzo Salad Field Roast Deluxe Wellington Fragrant Three - Mushroom Tofu Stir - Fry Ginger Hoisin Rice Noodles Greek - Style Stuffed Zucchini Grilled Eggplant and Scallions with Miso Rice by Mark Bittman Grilled Polenta Holiday Stuffed Gardein Scallopini Indian Eggplant Pilaf Kung Pao Tofu Lemony Couscous with Chickpeas Lentil Burgers Mac and Cheese Taco Casserole Mac and Cheezeburger Bake Magnificent Mixed Beans and Bulgur Meat - free Meatloaf Moroccan Chickpea Patties Mushroom - Pea Curry Mushroom Pita Fajita with Chimichurri Nutty Noodles Oven - Cooked Chickpeas with Orange and Lemon Oven - Fried «Chicken» Pad Thai Paella by Candle 79 Pilaf of Rice, Lentils, and Caramelized Onion Pineapple Not - so - Fried Rice Pinto Bean Sloppy Joes Pizza, Deep Dish with Vegan Pepperoni Pizza Mummies for Halloween Portobello Mini-Pizzas Portobello Mushrooms Stuffed with Tofu Portobello Sloppy Joes Pot Pie Quinoa with Lentils, Butternut Squash, and Rapini Ratatouille and Quinoa Red Lentil Coconut Curry Savory Sweet Potato Tart Seitan and Polenta Skillet with Greens Seitan Cutlets Seitan Piccata Seitan «Jerk» Style Snow Pea and Mint Risotto Soy - Mirin Tofu
over Rice with Broccoli and
Peanut Sauce Spicy
Peanut Noodles Street Tacos with Cilantro Cream
Sauce Stuffed Gardein Scallopini Summer Rolls with
Peanut Sauce Sweet and Sour Tofu with Broccoli and Almonds Sweet and Sour Veggie Skewers Sichuan Stir - fry with Fiery
Peanut Sauce Thanksgiving Day Tofu ThanksLiving «Turkey» The White Pig's «Good Shepherd's Pie» Tofurky Tempeh Apple Veggie Saute Tofu - Stuffed Portobello Mushroom Tuscan White Bean Pizza Two - Bean Taco Pizza Vegetable Casserole with Biscuit Topping Veggie Kebabs with Pomegranate - Peach
Sauce West Indian - Style Channa Wrap White Pizza with Caramelized Onions Wieners and Beans Wiener Wraps Wild Mushroom Risotto Wild Rice with Peas, Lemon Zest, and Tarragon Yakisoba Noodles with Tofu and Bok Choy Zucchini - Potato Casserole
Avocado Pesto Pasta Beijing Noodles Carrot and Parsnip Raw «Fettuccine» with Pesto Cincinnati Chili with Spaghetti Creamy Macaroni and Cheese Casserole Field Roast and Orzo Salad Ginger Hoisin Rice Noodles Italian Sausage Rigatoni Lasagna Lasagna with Veggies by Chef AJ Lazy Pierogies Lemony Linguine Mac and Cheese Taco Casserole Mac and Cheezeburger Bake Nutty Noodles Orzo Salad Pad Thai Pasta alla Norma with Ricotta Pasta Shells with Kale Pesto and White Beans Pasta with Fried Zucchini Pasta with Parsley - Walnut Pesto Pasta with Roasted Tomatoes, Chickpeas, and Arugula Penne Arrabbiata Penne Primavera with Avocado - Cashew Cream Penne alla Vodka Penne with Pistachio - Arugula Pesto and Broccolini Penne with Vegetables Perfect Pasta with
Peanut Sauce and Green Beans Spaghetti with Curried Butternut Squash
Sauce and Quinoa Falafel Spaghetti with Garlic, Parsley, and Breadcrumbs Spicy Drunken Noodles Spicy
Peanut Noodles Stuffed Pasta Shells Sweet Potato Gnocchi Tempeh Bacon Fettuccine Tomato Lentil Pasta
Sauce Tofu Chili - Garlic Noodle Bowl Tofurky Sausage Sauté
over Bow - Tie Pasta Wicked Healthy Mac and Cheez White Bean Sweet Potato Pasta Casserole Whole - Wheat Pasta with Roasted Vegetables Yakisoba Noodles with Tofu and Bok Choy Yummy Spicy Rice Noodles from Mary McCartney
Hot Salsas are a compliment for many dishes, some like Cholula, Valentina, or Buffalo can be poured
over tacos, tostadas, hamburgers, hot dogs, eggs, burritos, chicken wings as well as beverages and all type of snacks like potato chips, pork rinds (Chicharrones), churritos (corn snack sticks),
peanuts, nuts, and on fruits like the famous Chamoy; a sweet and spicy
sauce.
Then reheat the
sauce in a saucepan — carefully, as the
peanut butter has a tendency to burn — just before pouring it
over the Buddha Bowl.
Variations on this hot
sauce appear all
over Africa, with the key ingredint being
peanuts in any form.
We often stick to simple flavors when not feeling well, but if you are feeling well and just need soft foods for other reasons this Thai
Peanut Sauce is fantastic
over small pasta and fun on ice cream too.
To make the
peanut sauce, combine
peanut butter, soy
sauce, vinegar, brown sugar, and sesame oil in a small bowl and microwave for 30 seconds (it could also be heated
over the stove).
In a small
sauce pan
over low heat whisk together
peanut butter, coconut milk, brown sugar and red curry paste until well combined and creamy.