PAMA PB&J (SHOT)
This is my friend from NOLA's creation. It's better than some of the other versions' flavor wise, in my humble opinion.
Provided by graniteangel
Categories Beverages
Time 5m
Yield 1 serving(s)
Number Of Ingredients 2
Steps:
- Add both liquors into a shaker filled with ice. Shake to chill and strain into a shot glass.
- Enjoy!
Nutrition Facts :
PAMA MOJITO
Make and share this Pama Mojito recipe from Food.com.
Provided by Charlotte J
Categories Beverages
Time 5m
Yield 1 serving(s)
Number Of Ingredients 6
Steps:
- Muddle simple syrup and mint leaves.
- Add PAMA, rum and lime juice to ice-filled glass.
- Top with splash of club soda.
- Garnish with a lime wheel and mint leaves.
Nutrition Facts : Calories 67.8, Sodium 0.6, Carbohydrate 1.2, Fiber 0.1, Sugar 0.2, Protein 0.1
PASTA WITH SWEET PEAS
Easy to double or triple for larger servings. Very quick and easy for when you are in a hurry. Garnish with fresh parsley.
Provided by Novi
Categories Side Dishes
Yield 1
Number Of Ingredients 6
Steps:
- In a small pot cook farfalle pasta with the 2 cups of water. Add chicken bouillon and boil until water has reduced.
- Stir in butter and peas. Add red pepper flakes, if desired.
- Serve with sprinkled parsley on top.
Nutrition Facts : Calories 533.3 calories, Carbohydrate 94.5 g, Cholesterol 11.5 mg, Fat 8.2 g, Fiber 7.6 g, Protein 19.5 g, SaturatedFat 3.4 g, Sodium 1264.1 mg, Sugar 4.7 g
PBJ FRENCH TOAST
If you love 'pb and j sandwiches,' you will love this!
Provided by cindy67
Categories French Toast
Time 30m
Yield 6
Number Of Ingredients 9
Steps:
- Spread 1 tablespoon peanut butter and 1 tablespoon jam onto one side of each of six bread slices; top each with another bread slice to make 6 sandwiches.
- Whisk milk, eggs, sugar, raspberry-flavored liqueur, and vanilla extract together in a bowl until smooth. Dip each sandwich into egg mixture, turning to coat both sides.
- Heat oil in a skillet over medium heat; cook sandwiches, working in batches, until golden brown, 3 to 4 minutes per side.
Nutrition Facts : Calories 517.5 calories, Carbohydrate 68 g, Cholesterol 168.1 mg, Fat 19.4 g, Fiber 3 g, Protein 17.3 g, SaturatedFat 4.9 g, Sodium 538.3 mg, Sugar 25.2 g
PBJ BAKEWELL TART
We've taken everything we love about a bakewell tart and added an American twist with peanut butter and jam or 'jelly' as they call it stateside!
Provided by Cassie Best
Categories Buffet, Dessert
Time 1h20m
Number Of Ingredients 13
Steps:
- First, make the pastry. Tip the flour, cocoa, butter and a pinch of salt into a food processor and blitz until the mixture resembles fine breadcrumbs. Add the egg yolk, icing sugar and 2 tbsp cold water and blitz again until just starting to clump together. Tip onto your work surface (don't worry about washing the bowl), knead briefly into a smooth ball of dough, then flatten into a thick disc shape, wrap in cling film and chill for 30 mins.
- Add the remaining ingredients - except for the jam and the peanuts to serve - to the food processor and blitz until smooth and creamy. Heat the oven to 180C/160C fan/gas 4.
- Remove the pastry from the fridge and roll out to the thickness of a £1 coin. Lift the pastry into a 22cm fluted tart tin and press it into the corners, taking care not to rip it. Trim the excess pastry with scissors, leaving an overhang of about 1cm. Line with baking parchment and baking beans, and bake for 15 mins.
- Remove the parchment and beans and return to the oven for 5 mins more, until it looks biscuity. Remove from the oven and use a small serrated knife to trim the pastry to the height of the tin. Discard (or nibble on) the off-cuts.
- Spoon the jam onto the base of the tart and spread to the edges. Top with the peanut mixture, spreading to the edges to cover the jam. Bake for 45 mins until the sponge is cooked and a skewer inserted into the centre comes out clean. Cool in the tin for 15 mins, then transfer to a wire rack to cool completely.
- Mash the remaining icing sugar and jam together to make a smooth icing and drizzle on top. Roughly chop the remaining peanuts and scatter over. Will keep in an airtight container for three days.
Nutrition Facts : Calories 368 calories, Fat 22 grams fat, SaturatedFat 11 grams saturated fat, Carbohydrate 35 grams carbohydrates, Sugar 20 grams sugar, Fiber 2 grams fiber, Protein 7 grams protein, Sodium 0.6 milligram of sodium
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