GUBERBURGERS
Provided by Food Network Kitchen
Time 25m
Yield 6 burgers
Number Of Ingredients 6
Steps:
- Warm the peanut butter in a saucepan over medium-low heat, stirring, until loose, about 2 minutes. Reduce the heat to low; keep warm.
- Divide the meat into 6 loose balls, then gently flatten into thin patties. Heat a large cast-iron skillet over high heat. Add the patties to the hot skillet, smash them flat with a spatula and season with salt and pepper. Cook, flipping once, until the burgers are well done, 4 to 5 minutes per side.
- Meanwhile, melt the butter in another skillet over high heat. Place the buns cut-side down in the hot skillet, press them down slightly with another skillet and toast until golden, about 2 minutes. Put the burgers on the bottom buns and spread each with 1 heaping tablespoon warm peanut butter. Top with lettuce and tomato. Spread mayonnaise on the cut side of each top bun, then put on top of the burgers.
CHOCOLATE PEANUT BUTTER GLOBS
Steps:
- Preheat the oven to 325 degrees F. Line a few sheet pans with parchment paper.
- In a bowl set over simmering water, melt the butter, 6 ounces of the chocolate chips, and the unsweetened chocolate, stirring occasionally, until just melted. Remove from the heat and cool for 15 minutes.
- In the bowl of an electric mixer fitted with the paddle attachment, beat the eggs, espresso powder, and vanilla until combined. Add the sugar, raise the speed to medium-high, and beat for 2 minutes, until the batter is thick and falls back on itself in a ribbon. Set aside.
- With the mixer on low, slowly add the chocolate mixture to the egg mixture. Combine the 1/3 cup of flour, baking powder, and salt in a small bowl and fold it into the chocolate mixture with a rubber spatula. In another bowl, combine the walnuts, pecans, peanut butter chips, the remaining 6 ounces of chocolate chips, and the tablespoon of flour and fold it into the chocolate mixture. With 2 soup spoons, drop rounded mounds of batter 1 inch apart onto the prepared sheet pans. Bake for 15 minutes exactly. Cool on the baking sheets.
GOOBER PEAS OR BOILED PEANUTS
A southern treat my husband was craving from his childhood in Florida. I'm posting the recipe so I have it handy in my cook book. :) Never tried them myself so I'm anxious to what his fuss is about... Boiled Peanuts Recipe Judging from the many variations on recipes for boiled peanuts, there appears to be no wrong way to boil green peanuts. The important thing is the many tastings needed to determine when they are done. You must taste test the boiled peanuts for saltiness and firmness, as some people prefer soft nuts to firmer ones.You can also add spices to add different flavors, I see canjun flavor is popular as well as adding hot sauce or cayenne pepper to the boiling mix to add kick I don't know how much though I assume it's preferential. *NOTE* I'm using a bag of roasted peanuts still in the shell as I am in California and this is all I could find in the store. Also it seems Valencia peanuts are recommended because they have better flavor but my package doesn't say what type they are...My research says Valencia are the most common though.
Provided by astone5484
Categories Lunch/Snacks
Time 2h5m
Yield 5 pounds, 20 serving(s)
Number Of Ingredients 3
Steps:
- Wash unshelled peanuts thoroughly in cold water until water runs clear; then soak in cool, clean water for approximately 30 minutes before cooking.
- In a large pot ( I used my pressure cooker), place soaked peanuts and cover completely with water. Add 1 cup of salt per gallon of water. Cook, covered, on high heat for 4 to 7 hours.
- NOTE: the cooking time of boiled peanuts varies according to the maturity of the peanuts used and the variety of peanuts. The cooking time for a 'freshly pulled" or green peanut is shorter than for a peanut that has been stored for a time.
- Boil the peanuts for about 4 hours, then taste. Taste again i 10 minutes, both for salt and texture. Keep cooking and tasting until the peanuts reach desired texture (when fully cooked, the texture of the peanut should be similar to that of a cooked dry pea or bean).
- Remove from heat and drain peanuts after cooking or they will absorb salt and become over salted.
- Peanuts may be eaten hot or at room temperature, or chilled in the refrigerator and eaten cold, shelling as you eat them.
- Freezing boiled peanuts:.
- Prepare peanuts as indicated above. Drain, allow to cool, and freeze in airtight containers. They keep indefinitely.
- Canning Boiled Peanuts:.
- Prepare peanuts and brine the same as for boiling for immediate use.
- Pack peanuts into jars to within one-half inch of the top, using equal weights of peanuts and hot brine (212°F). Partially submerge containers in upright position in boiling water for 10 minutes.
- Seal while hot and process 45 minutes at 10 pounds pressure. Cool containers in water, label, and store away from heat.
Nutrition Facts : Calories 514.8, Fat 44.7, SaturatedFat 6.2, Sodium 5678.8, Carbohydrate 14.7, Fiber 7.7, Sugar 3.6, Protein 23.4
GOOBER BARS
A recipe I found in a community cookbook a while back. This is one of those 'I'll make this someday' recipes. I'm putting it on Zaar for safekeeping.
Provided by Mary K. W.
Categories Bar Cookie
Time 1h5m
Yield 24 serving(s)
Number Of Ingredients 10
Steps:
- Preheat oven to 350.
- Mix the base together and press into an unbuttered pan, 9 x 13, and bake 12 to 16 minutes. Remove from oven and sprinkle 3 cups marshmallows on the base mixture and place back in the oven until marshmallows puff up.
- Remove from oven and cool.
- While cooling, mix the corn syrup, butter, vanilla and butterscotch chips over low heat , stirring constantly until topping is smooth. Remove from heat and add immediately the Rice Krispies and Peanuts.
- Spread topping over the cooled base.
- Cut into squares.
Nutrition Facts : Calories 378.1, Fat 20.7, SaturatedFat 8, Cholesterol 21.1, Sodium 373.7, Carbohydrate 44.6, Fiber 1.8, Sugar 25.9, Protein 6.3
GOOBER ICE CREAM SANDWICHES
This recipe can be prepared in 45 minutes or less. "Goober"is a southern colloquialism for the peanut - and a great name for our ice cream sandwiches. Be sure to put these together before dinner so that they'll be frozen and ready to enjoy.
Yield Serves 2; can be doubled
Number Of Ingredients 3
Steps:
- Place peanuts in shallow bowl. Spoon 1 heaping tablespoon ice cream onto flat side of cookie. Place flat side of another cookie onto ice cream and press until ice cream spreads to edge of sandwich. Smooth ice cream. Roll edge of sandwich in peanuts to coat ice cream filling. Place sandwich on plate and freeze. Repeat with remaining cookies, ice cream and peanuts, forming 6 sandwiches total. Freeze sandwiches until ice-cream firms, at least 15 minutes. (Can be prepared 2 days ahead. Wrap tightly and keep frozen.)
CHOCOLATE GLOBS
Make and share this Chocolate Globs recipe from Food.com.
Provided by SilentCricket
Categories Drop Cookies
Time 30m
Yield 24 globs
Number Of Ingredients 15
Steps:
- Make"globs:" Cream sugar, butter, and shortening.
- Add sour milk and vanilla.
- Then add dry ingredients alternately with boiling water, (Small amount dry, small amount water, etc.); mixing well after each addition.
- (may use low speed on electric mixer... do not overbeat).
- Drop by teaspoonful onto ungreased baking sheet (s).
- Bake at 425 for 5-10 minutes.
- Let cool on racks and fill halves with Filling: In saucepan, combine flour and milk.
- Cook over medium heat until thick.
- LET COOL.
- Cream together the sugar, butter, shortening,salt, and vanilla.
- Add to flour and milk mixture and beat until fluffy.
- (don't overbeat).
- Spread flat side of"glob" with filling.
- Top with another half to form"glob" sandwich cookie.
- Store in refrigerator in airtight container.
- **AtChristmas, you could put mint flavoring and green food coloring in the filling for a yuletide touch!
Nutrition Facts : Calories 339.4, Fat 17.3, SaturatedFat 5.9, Cholesterol 12.6, Sodium 234.8, Carbohydrate 44.1, Fiber 1.2, Sugar 25.6, Protein 3.4
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