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New Peanut Recipes

New Peanut Recipes
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Published: 05/13/2009 - Updated: 07/23/2017

Author: Nayeli Reyes2 Comments

The peanut is an excellent source of vitamin E, contains considerable amount of B vitamins thiamine and niacin and is rich source of vegetable protein, fats and minerals beneficial to the body (no cholesterol) also contains good amount of folic acid. With many nutritious dishes you can prepare, it is very versatile in the kitchen and adapts to both sweet and savory dishes such as soups, desserts, salads, puddings, dressings, sauces, biscuits, cakes, etc. But also can serve alone as a snack.

Contents

  • Peanut mousse
  • Peanut bars
  • Peanut Cookies
  • Peanut sauce (to dip chicken, meat, salads or soy)
  • Peanut soup

Peanut mousse

Yield: 4 servings

Ingredients

  • 190 grams of cream cheese
  • 1 1 / 2 cups of peanut butter
  • 2 tablespoons of sweetened condensed milk
  • 1 / 2 cup of sugar glass
  • 125 grams of cream churn
  • 1 teaspoon of vanilla
  • chocolate
  • Roasted Peanuts

Procedure

  1. Mix cream cheese, peanut butter, condensed milk and sugar glass. Separately beat the cream with vanilla. Incorporate the two mixtures.
  2. Empty into individual dishes and decorate with chocolate and roasted peanuts. Refrigerate.
  3. Serve cold, if desired, accompany with chocolate cookies.

Peanut bars

Ingredients

  • Peanut: 1 / 2 kg
  • Brown suggar: 1 / 2 kg
  • Water: 1 cup

Preparation

  1. Peel and roast peanuts on a griddle. Put the cup of water with brown sugar and boil until a soft ball. Whisk rapidly until it takes a white color.
  2. Add peanuts and stir well. Put into individual molds to the shape you want the mixture or in a pan and let cool.
  3. Optional: You can use walnuts instead of peanuts.

Peanut Cookies

Ingredients

  • 1 egg
  • 1 cup of peanut butter (peanut)
  • 1 cup of sugar
  • 1 / 2 cup of nuts (peanuts) for cocktail, chopped
  • 1 teaspoon of vanilla

Procedure

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  1. Preheat oven to 350 º F. In a large bowl, beat egg with an electric mixer at medium-speed until foamy. Add the remaining ingredients, mix well.
  2. Form 1 inch balls. Place, 2 inches apart on baking trays with oil. Crus every ball, doing a cross with the teeth of a fork.
  3. Bake cookies for 10 minutes or until lightly browned. Let cool 1 minute. Get them out of the trays and place them on racks of metal; cool completely.

Peanut sauce (to dip chicken, meat, salads or soy)

Ingredients

  • 5 big chiles
  • 3 Pasilla Chile
  • 3 green chilies
  • 2 cups of hot water
  • 1 and 1 / 2 cup of Peanuts without shell
  • 4 cloves of garlic
  • 1 / 4 Onion
  • 1 tablespoon of oil
  • 1 teaspoon of salt
  • 1 / 2 cup of chicken broth

Procedure

  1. Roast the chiles in a skillet, remove veins and seeds, then soak in hot water for 20 minutes, then liquefy the chiles with water, adding peanuts, garlic and onion into a puree.
  2. Heat the oil into the onion, add the puree just liquefy and fry for 5 minutes. Salt is added and stir for 10 minutes more.
  3. If the sauce is very thick, add chicken broth.

Peanut soup

Ingredients

  • 1 ½ cups of shelled peanuts
  • ¼ cup of dry sherry
  • 2 cups of evaporated milk
  • 2 tablespoons of brown sugar
  • 3 slices of bread cut into squares 
  • Margarine for frying
  • Salt

Procedure

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  1. Toast the peanuts and chop fine.
  2. With margarine, fry the chopped peanuts and sugar for about 5 minutes. Lower the flame. Add 3 cups of water, salt and boil 15 minutes more. Add sherry and evaporated milk. Boil a little more.
  3. Add the squares of brown bread, remove excess fat and add to the soup at serving.

1 estrella2 estrellas3 estrellas4 estrellas5 estrellas

(2 votes, average: 4.00 out of 5)

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About the author

By Nayeli Reyes

Nayeli is an expert cook, with the title of Chef by the International Culinary School of Guadalajara (Mexico), where she obtained the honorable mention for her great talent and dedication. In Biomanantial.com she presents her best recipes so that we can prepare them easily.

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Comments
  1. Lindsay

    8 de July de 2013 at 04:34

    Hey, I would love to eat as many things of peanut I could but I?m a little afraid of the wide caloric content so I think that this ingredient should be avoided and replaced with other nuts, even though the taste is what makes it special, well I think that including not very often can be the solution.

    Reply
  2. Stacy

    25 de May de 2015 at 00:04

    I love peanuts, but the sad thing is nowadays, so many people have intense peanut allergies now! It’s crazy to think how many peopel can’t even tollerate the smell. That’s why they took peanuts off planes, because people have gone into shock.

    Reply
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