SPICY PEANUT BUTTER
This flexible spicy peanut butter recipe is unique with an intense depth of flavors. A no-cook recipe with the pantry staple ingrediets.
Provided by Sujatha Muralidhar
Categories condiment
Number Of Ingredients 3
Steps:
- In a mixing bowl, add peanut butter, cayenne pepper, and paprika.
- Whisk vigroursly until all the ingredients combined together.
- Allow it to rest it for 8 hours until the butters blends with the spice mix.
- And serve.
Nutrition Facts : Calories 191 kcal, Carbohydrate 7 g, Protein 8 g, Fat 16 g, SaturatedFat 3 g, Sodium 148 mg, Fiber 2 g, Sugar 3 g, ServingSize 1 serving
HOT HONEY-PEANUT BUTTER NO-CHURN ICE CREAM
Sorry, jelly. Peanut butter has a new best friend and it's called hot honey -- honey that's been infused with chiles. It's the hot and tingly something-special in this sweet-and-salty no-churn ice cream.
Provided by Food Network Kitchen
Categories dessert
Time 8h25m
Yield 6 to 8 servings
Number Of Ingredients 9
Steps:
- Place a 9-by-5-by-3-inch metal loaf pan in the refrigerator to chill. Whisk together the peanut butter and honey in a small bowl until smooth. Set aside.
- Whisk together the sweetened condensed milk, red pepper flakes, cayenne and salt in a large bowl. Set aside.
- Whip the cream with an electric mixer, in a large bowl, on medium-high speed until firm peaks form, about 2 minutes. Fold about 1/2 cup of the whipped cream into the condensed milk mixture with a rubber spatula until combined. Then fold the lightened condensed milk mixture back into the whipped cream until well blended.
- Pour two-thirds of the condensed milk-cream mixture into the chilled 9-by-5-by-3-inch metal loaf pan and dollop the peanut butter mixture all over. Sprinkle with the crushed cookies and top with remaining condensed milk-cream mixture. Cover with plastic wrap and freeze until chilled and solid enough to scoop, 3 hours up to overnight. Scoop and serve with crushed peanut brittle and a drizzle of hot honey.
PEANUT BUTTER AND PEPPERONI PIZZA
Yes, you read that right! Peanut butter is the ingredient you didn't know you needed on pepperoni pizza. Inspired by a pie from Zorbaz on the Lake, one of my family's favorite spots in Minnesota, my version gets baked in a cast-iron skillet and topped with fresh jalapenos and "hot" (chile-spiked) honey.
Provided by Gabriela Rodiles
Categories main-dish
Time 55m
Yield 6 to 8 servings
Number Of Ingredients 19
Steps:
- For the pizza: Preheat the oven to 450 degrees F.
- Grease a 12-inch cast-iron skillet with the oil. Place the pizza dough in the center and spread evenly to cover the bottom and 1 inch up the sides. Spread the peanut butter evenly over the dough followed by the marinara sauce. Sprinkle with the mozzarella followed by the pepperoni and then the jalapeno.
- Bake until the cheese melts and browns and the edges are crisp, about 20 minutes. (This is a good time to start the salad.) Remove from the oven and let sit for 5 minutes, then drizzle with hot honey before serving.
- For the salad: Whisk together the vinegar, garlic, mustard, honey, 1/2 teaspoon salt, pinch of black pepper and the oil in a medium bowl until combined. Set aside and let the garlic infuse the dressing, about 5 minutes. Remove the garlic and add the lettuce, radicchio if using, tomatoes, pepperoncini and onion; lightly toss to coat in the dressing. Serve with the pizza.
HOT AND SPICY PEANUT BUTTER
I came across a recipe on here that required a peanut butter called The Heat is On Peanut Butter. Well I could not find it in any of our local stores and to order a jar online would have cost me $6.00 plus shipping. Well here is a recipe that is a copy-cat of the Heat is On Peanut Butter. I tried it in my cookie recipe that...
Provided by Dana Ramsey
Categories Spreads
Number Of Ingredients 4
Steps:
- 1. Mix all the ingredients together in a bowl then place back into the peanut butter jar. Let the jar sit overnight to allow the flavors to marry.
- 2. Notes: You can use less of the spices or more depending on your tolerance for heat. Use in any recipe that calls for peanut butter.
CRUNCHY PEANUT PEPPER COOKIES
I love Hot Mix, the ubiquitous (in South Asian cupboards at least) spicy and salty snack made with a mix of peanuts, raisins, and crunchy noodles. On a recent trip to Kalustyan's, the New York spice and specialty food haven, I noticed that Hot Mix is only one of the dozens of spicy snack mixes they carry. There was a whole wall dedicated to the stuff, which is significant when you think of the cost of Manhattan real estate. It got me thinking. How can I put that flavor into a cookie? So I came up with these. If you like a classic peanut butter cookie, you'll love this upgraded version. The extra salt and cayenne cover the whole spectrum of cravings. The recipe uses natural peanut butter without added sugar--it has a more delicious, purer peanut flavor. My favorites are Smucker's Natural Peanut Butter and Cream-Nut. Be sure to stir the jar well to distribute the oil evenly before you scoop it into the measuring cup.
Provided by Samantha Seneviratne
Categories dessert
Time 45m
Yield 24 cookies
Number Of Ingredients 11
Steps:
- Line two baking sheets with parchment paper. Preheat the oven to 350 degrees F.
- In a medium bowl, whisk the flour, salt, cayenne, and baking soda. In a large bowl, stir the butter, granulated sugar, and brown sugar until creamy. Stir in the peanut butter, egg, and vanilla. Add the flour mixture to the peanut butter mixture and stir to combine. Stir in the peanuts.
- Scoop the dough into 2-tablespoon balls and place on the prepared sheets at least 2 inches apart. Using a fork dipped in sugar, gently press a crisscross pattern in the top of each cookie, flattening it out to a 2-inch circle.
- Bake until the cookies are light brown around the edges and on the bottom, 12 to 14 minutes, rotating the sheets halfway through. Let the cookies cool for 5 minutes on the sheets on racks, then move them to the racks to cool completely. Store in an airtight container at room temperature for up to 2 days or in the freezer for 1 month.
HOT HONEY PEANUT BUTTER COOKIES
These cakey cookies have a pleasing heat that lingers. Use a good, local spicy honey, or make your own -- see our Cook's Note.
Provided by Food Network Kitchen
Categories dessert
Time 2h15m
Yield 24 cookies
Number Of Ingredients 11
Steps:
- Whisk the flour, baking soda and salt together in a medium bowl. In a large bowl, beat the butter until smooth with an electric mixer. Pour in the honey, continuing to beat the entire time. Beat in the egg until fully combined. Mix in the peanut butter and vanilla until smooth and creamy, then stir in the dry ingredients until well combined. Cover and chill until firm, about 1 hour.
- Preheat the oven to 350 degrees F. Line 2 baking sheets with parchment paper. Combine the sugar, chile flakes and peanuts in a medium bowl. Scoop a heaping tablespoon of dough and roll it into a ball. Roll in the sugar mixture to coat. Place on a prepared cookie sheet and press the top down to flatten with the back of a fork. Repeat with the remaining dough, leaving 2 inches between each cookie. Bake until golden and set, about 15 minutes. Cool on the baking sheet for 5 minutes, then remove to a wire rack to cool completely.
SPICY PEANUT SAUCE
One of the best recipes for peanut sauce I have tried! This goes great with grilled meats, especially on grilled chicken skewers, on noodles, even used as a salad dressing for spinach salad!. You won't be able to keep your spoon out of the jar, it is that good LOL! This peanut sauce is of a thinner consistency, if you want a thicker sauce, then add in more peanut butter and reduce the water just slightly. This can be made up to 3 days in advance. Kikkoman Thai-Style chili sauce can be found in any Asian section of major grocery stores, I purchase mine at Safeway stores in the Asian section, but you can use any brand of Thai chili sauce for this. You can use about 1/2 - 1 teaspoon (or to taste) red pepper flakes in place of the chili sauce. This recipe may be cut in half to make 2 cups.
Provided by Kittencalrecipezazz
Categories Sauces
Time 13m
Yield 4 cups (approx)
Number Of Ingredients 10
Steps:
- In a saucepan heat oil over medium heat and sauté the scallions, garlic and ginger (about 1 minute).
- Add/stir in the remaining ingredients and bring to a simmer, stirring.
- Simmer the sauce until smooth, then cool to room temperature.
- *NOTE* If you are refrigerating the sauce, and you find that the sauce is too thick after chilling, stir in a couple of tablespoons of hot water and stir until combined, adding more hot water until the sauce is of the right consistency.
- This sauce is best served at room temperature.
Nutrition Facts : Calories 588.3, Fat 42.8, SaturatedFat 8, Sodium 2379.2, Carbohydrate 38.2, Fiber 5, Sugar 27.5, Protein 20.6
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