risris-recipes

[risris-recipes]

[risris-recipes]

Monterey Chicken Spaghetti

Measurement Used

12 oz Spaghetti

10 oz Frozen Spinach

2 Boneless Chicken Breast

2-10 oz can Cream of Chicken

1/2 cup to 1 cup Fried French Onions

1 cup Sour Cream

1/2 cup Parmesan Cheese

1 cup Monterey Jack Cheese

1 tablespoon Garlic paste

1/2 teaspoon Black Pepper

1 to 3 teaspoons Chicken Bullion

3 to 4 Garlic Cloves chopped

1 1/2 teaspoon Onion Powder

[risris-recipes]

Peanut Butter Pie

Ingredients

6 tablespoons unsalted butter

1 (8.8-ounce) package Biscoff cookies, or 16 graham cracker sheets

1 cup honey-roasted peanuts, divided

1/2 teaspoon kosher salt, divided

1 2/3 cups chunky peanut butter (about 15 ounces), preferably Skippy Super Chunk

8 ounces full-fat cream cheese

3/4 cup powdered sugar

1 1/2 cups cold heavy cream

Instructions

Place 6 tablespoons unsalted butter in a small microwave-safe bowl. Microwave in 15-second bursts until melted, about 45 seconds total. (Alternatively, melt the butter on the stovetop.)

Break 1 (8.8-ounce) package Biscoff cookies or 16 graham cracker sheets into rough pieces with your hands and place in a food processor fitted with the blade attachment. Process until finely ground. Add 1/2 cup of the honey-roasted peanuts and pulse until the peanuts are coarsely chopped, about 4 (2-second) pulses. Add the melted butter and 1/4 teaspoon of the kosher salt. Pulse until combined and the peanuts are in smaller pieces but not finely ground.

Transfer the mixture to a 9 1/2-inch deep-dish pie plate. Press the crumbs evenly into the bottom and up the sides; it will make a thick crust. Refrigerate or freeze for at least 30 minutes to firm up. Meanwhile, wipe the food processor bowl clean. Coarsely chop the remaining 1/2 cup honey-roasted peanuts and reserve for garnish.

Place 1 2/3 cups chunky peanut butter, 8 ounces cream cheese, 3/4 cup powdered sugar, and the remaining 1/2 teaspoon kosher salt in the food processor. Process until well combined, about 1 minute. Add 1 1/2 cups cold heavy cream and process until smooth and thick, 30 seconds to 1 minute. Be careful not to overprocess, as it can cause the fat to separate and appear curdled.

Transfer the filling into the crust and spread it into an even layer. Sprinkle the chopped peanuts evenly over the filling. Cover with plastic wrap and refrigerate until firm, at least 5 hours or overnight.

Recipe Notes

Make ahead: The crust can be made ahead, well wrapped, and refrigerated for up to 1 week or frozen for up to 3 months.

Storage: Leftover pie can be covered with plastic wrap and refrigerated for up to 5 days

from: https://getpocket.com/explore/item/peanut-butter-pie-recipe-23421033?utm_source=pocket-newtab-en-us

[risris-recipes]

Velveting starts with making a slurry: For 1 pound thinly sliced meat or alternative protein (it can be anything really: chicken, pork, beef, shrimp, tofu, or even mushrooms), combine 1 Tbsp. cornstarch, 1 Tbsp. soy sauce, and 1 Tbsp. vegetable or light sesame oil. I like to add sliced onions or garlic as well, which gives the alliums additional time to soak up the oil and salt. Mix everything well, cover, and refrigerate for at least 30 minutes or up to one hour to allow time for the cornstarch to transform into a thin gelatinous layer.