FoodReference.com (Since 1999)
Recipe Section - Over 10,000 Recipes
Home | Articles | Food Trivia | Today in Food History | Food Timeline | RECIPES | Cooking_Tips | Food_Videos | Food_Quotes | Who’s Who | Culinary Schools & Tours | Food_Trivia_Quizzes | Food Poems | Free Magazines | Food Festivals & Events
and other Publications
An extensive selection of free food, beverage & agricultural magazines, e-books, etc.
from The Wild Vegetarian Cookbook by Steve Brill
Makes 3 Cups
4 cups unsalted dry-roasted peanuts
1/4 cup peanut oil
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper (1/8 teaspoon peppercorns; optional)
1/8 teaspoon freshly ground cloves (optional)
1. In a food processor using the chopping blade, process 3 cups of the peanuts along with the peanut oil and salt, until the mixture is smooth. Include the black pepper and cloves if you want a slightly spicy flavor.
2. Add the remaining 1 cup peanuts and process until they are finely chopped. (If you prefer smooth peanut butter to crunchy peanut butter, add all the peanuts at the beginning.) Crunchy Peanut Butter will keep, tightly covered, in the refrigerator for up to 2 months.
If you own a food processor, you can make a superior peanut butter in minutes. I'm sure you won't lack uses for it.
Please feel free to link to any pages of FoodReference.com from your website.
For permission to use any of this content please E-mail: [email protected]
All contents are copyright © 1990 - 2020 James T. Ehler and www.FoodReference.com unless otherwise noted.
All rights reserved. You may copy and use portions of this website for non-commercial, personal use only.
Any other use of these materials without prior written authorization is not very nice and violates the copyright.
Please take the time to request permission.