• National Peanut Month - 3

    From Dave Drum@1:18/200 to All on Sun Mar 6 12:50:28 2022
    MMMMM----- Recipe via Meal-Master (tm) v8.06

    Title: Gingery Peanut Noodles w/Chicken
    Categories: Poultry, Pasta, Nuts, Herbs
    Yield: 4 Servings

    1/2 c Peanut butter
    3 tb Rice vinegar
    3 tb Soy sauce
    1 tb Brown sugar
    1 ts Grated fresh ginger
    8 oz Spaghetti or angel hair
    1 1/2 c Shredded rotisserie chicken
    1 Red bell pepper; sliced
    1/2 English cucumber; in strips
    2 Scallions; sliced
    2 tb Chopped unsalted roasted
    - peanuts

    Cook the pasta according to the package directions; drain
    and return it to the pot.

    In a blender, combine 1 cup water with the peanut butter,
    rice vinegar, soy sauce, brown sugar, and ginger. Blend
    until smooth.

    Add the peanut mixture, chicken, bell pepper, cucumber,
    and scallions to the pasta pot and toss to combine. Serve
    sprinkled with the peanuts.

    Tip: To shred a rotisserie chicken, pull off the breasts
    and legs with your hands (if you're squeamish, you can use
    a knife); remove the bones and, using 2 forks, pull the
    meat apart. A 2 1/2 pound rotisserie bird will yield 3 1/2
    to 4 cups of meat.

    Serves 4

    From: http://www.realsimple.com

    Uncle Dirty Dave's Kitchen

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  • From Dave Drum@1:3634/12 to All on Tue Mar 28 04:41:00 2023
    MMMMM----- Recipe via Meal-Master (tm) v8.06

    Title: Thai Fish w/Peanut Sauce
    Categories: Seafood, Vegetables, Sauces, Nuts
    Yield: 4 Servings

    2 ts Oil
    1 lb Frozen stir-fry vegetables
    1 md Bell pepper; cored, diced
    1 tb Oil
    4 (1/2") filets; barramundi or
    - basa
    4 tb Peanut sauce

    MMMMM------------------------PEANUT SAUCE-----------------------------
    1/2 c Creamy peanut butter
    3/4 c Coconut milk
    2 tb Thai red curry paste
    2 tb Apple cider vinegar
    1 tb Sugar; to taste
    2 tb Ground peanuts
    Salt

    MAKE THE PEANUT SAUCE: Add all the ingredients in the
    saucepan. Use a whisk to quickly whisk all the ingredients
    together before transferring to a stove top to heat up on
    low heat. Continue to whisk the peanut sauce until all
    ingredients are well-combined.

    As soon as the peanut sauce starts to simmer and bubble,
    turn off the heat. (If you like the sauce more watery, you
    may add a little water to dilute it during the cooking
    process.) Transfer off the heat and top with some ground
    peanut. The Thai peanut sauce is now ready. You can keep
    the left over in the fridge for a week without losing the
    fresh taste.

    In a 12" nonstick skillet, heat 2 teaspoons oil over high
    heat. Add the vegetables; cook 4 to 5 minutes, stirring
    frequently, until crisp-tender. Divide vegetables among 4
    dinner plates; cover to keep warm.

    Add 1 tablespoon oil to same skillet; reduce heat to
    medium-high. Add fish filets; cook 3 minutes. Turn fish;
    spoon and spread 1 tablespoon peanut sauce over each
    filet to cover. Cook about 4 minutes longer or until fish
    flakes easily with fork. Serve fish with vegetables.

    Makes 4 Servings

    Recipe from: http://www.bettycrocker.com

    Uncle Dirty Dave's Archives

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    ... Tornadoes are proof that the gods hate the Bible Belt.
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