Peanut Butter

Posted on July 20, 2016 by admin
Peanut Butter
This classic sandwich spread contains just one ingredient--peanuts!
Write a review
Save Recipe
Print
Total Time
10 min
Total Time
10 min
Ingredients
  1. 3 cups (420 g) unsalted roasted peanuts
Instructions
  1. Pour nuts into the Vitamix container and secure lid.
  2. Select Variable 1.
  3. Turn machine on and slowly increase speed to Variable 10, then to High, using the tamper to push the ingredients into the blades.
  4. In 1 minute, you will hear a high pitched chugging sound. Once the butter begins to flow freely through the blades, the motor sound will change from a high pitch to a low laboring sound. Stop machine.
  5. Store in an airtight container. It can also be frozen for longer storage.
Notes
  1. CAUTION: Over processing will cause overheating to your machine. Do not process for more than 1 minute after mixture starts circulating freely. For recipe variation, see Cashew Nut Butter and Almond Butter recipes.
  2. This recipe has been written for the C-Series machines with Variable Speed control and Standard 64-ounce container. If you are using a different Vitamix machine or container size, you may need to make adjustments to the Variable Speed, processing time, and/or ingredient quantities.
  3. Recipe courtesy of Vitamix®
Recipes from Cooks Warehouse https://recipe.cookswarehouse.com/
Posted in Condiments, Dips, Lunch | Tagged , , , | Comments Off on Peanut Butter

Balsamic Strawberries with Ricotta Cream

Posted on July 13, 2016 by admin
Balsamic Strawberries with Ricotta Cream
Serves 4
If your eyebrow raised, we understand – balsamic vinegar in a dessert? Absolutely! Just wait to see how the vinegar complements the sweetness of the fruit. Actually, it’s less of a vinegar and more of a syrup that coats the berries. It’s the perfect simple, yet special, after-dinner treat.
Write a review
Save Recipe
Print
Ingredients
  1. 2 cups whole milk ricotta cheese
  2. 1 (8-ounce) package cream cheese, softened
  3. 1/4 cup powdered sugar
  4. 1 teaspoon vanilla extract
  5. 3 tablespoons balsamic vinegar
  6. 2 tablespoons granulated sugar
  7. 2 cups fresh strawberries, hulled and quartered
  8. 1 tablespoon sliced fresh basil leaves
Instructions
  1. Combine the ricotta cheese, cream cheese, powdered sugar, and vanilla extract in a large mixing bowl. Beat with an electric mixer on medium speed until thoroughly blended.
  2. Divide the cheese mixture among four 10 ounce glasses or goblets. Cover and refrigerate at least 1 hour or until ready to serve.
  3. Combine the vinegar and granulated sugar in a small saucepan and bring to a boil over medium high heat. Reduce the heat and simmer for 2 or 3 minutes or until the mixture becomes lightly syrupy and easily coats the back of a spoon. Remove from the heat and allow to cool completely.
  4. Toss the strawberries with the balsamic syrup until coated. Divide the strawberries evenly among the glasses over the chilled cheese mixture. Top with ribbons of basil and serve immediately.
Notes
  1. We also love this dessert recipe because it hails from the Hein family in Celina, Ohio. Jay and Norma Hein run their family dairy with their three teenage kids, so it’s only natural that this creamy dessert comes from their recipe box.
  2. If you enjoy this recipe, you can find more like it in “The Dairy Good Cookbook: Everyday Comfort Foods From America’s Dairy Farm Families.”
Recipes from Cooks Warehouse https://recipe.cookswarehouse.com/
Posted in Breakfast, Desserts | Tagged , , , , | Comments Off on Balsamic Strawberries with Ricotta Cream

Radish & Snap Pea Bites with Rosemary Brown Butter Drizzle

Posted on July 6, 2016 by admin
Radish & Snap Pea Bites with Rosemary Brown Butter Drizzle
Yields 20
Something wonderful and unexpected happens when you sauté or grill radishes. Their fresh, raw spiciness mellows into a soft, nutty flavor. These simple radish bites celebrate that unexpected, delicious taste along with crunchy, still-sweet snap peas and a fresh radish leaf. The drizzle of rosemary-scented brown butter makes them irresistible. I love to serve these on a cake stand for an easy, inviting touch. I made these on Food Network's "The Kitchen."
Write a review
Save Recipe
Print
Ingredients
  1. 1½ cup fresh sugar snap peas, cut in half
  2. 1 bunch Easter Egg radishes (red is fine, too) with radish tops*, roots removed, leaves set aside*, cut in half
  3. 1½ Tablespoons extra virgin olive oil
  4. 1 teaspoon Kosher salt
  5. 4 Tablespoons unsalted butter
  6. 1 Tablespoon fresh rosemary, finely chopped
Instructions
  1. *Radish leaves tend to be extra gritty. Rinse thoroughly in cold, clean water and let rest on layers of paper towels to dry.
  2. Add 10-12 ice cubes to a medium-sized mixing bowl and fill with cold water. Set aside.
  3. Place 4 cups of water in a medium sauce pot and bring to a rolling boil over medium high heat. Add in the snap peas and blanch for 1 minute. The pea pods will turn bright green and become tender. Remove immediately with a slotted spoon and place in the ice water. This will stop the cooking. Transfer the peas to a double layer of paper towel to wick away the water.
  4. Heat a large skillet on medium high. Add the oil and get it hot 1-2 minutes. Place the radishes cut side down in the skillet. Season with the salt. Turn down the heat to medium. Cook the radishes 10-15 minutes until the bottoms just begin to brown and become tender with a knife. Remove from the heat.
  5. While the radishes are cooking, trim 20-24 wooden kebab skewers (depending on how many radishes are in your bunch) to 3½ inches long - kitchen shears should do the trick. Thread the peas on the skewers to prepare the bites.
  6. Five minutes before the radishes finish browning, prepare the brown butter sauce. Heat a skillet on medium-high heat until hot. Add the butter. It will immediately sizzle and foam. Stir with a wooden spoon for 4-5 minutes. The butter will begin to darken. Add the rosemary. The butter will crackle and foam again and release the fragrance of the rosemary. Continue to cook another 2-3 minutes until it turns a beautiful, deep brown color yet not burn. Remove from heat.
  7. Add the radishes to the skewers and finish each with one radish leaf. Place the bites on a cake stand or platter. Drizzle with the brown butter.
  8. Serve immediately.
Notes
  1. Copyright © 2015 Lovely & Delicious Enterprises, Inc
Recipes from Cooks Warehouse https://recipe.cookswarehouse.com/
Posted in Appetizers, Vegetables | Tagged , | Comments Off on Radish & Snap Pea Bites with Rosemary Brown Butter Drizzle