Lightly Curried Peanut Bisque Recipes

PEANUT BISCUITS

My sister-in-law was bemoaning the fact that "You can't buy Peanut Biscuits anymore" - I'd never even heard of them - but her birthday was coming up so I searched high and low to find some recipes. I found lots and did various test bakes to find the perfect one.........and here it is! The preparation time is dependant on your ingredients really; the only 'blanched peanuts' I can get are whole, so I have to break them up by hand - I tried a mortar and pestle but they bounced everywhere; so I tried putting them in a bag and bashed it with my rolling pin - the bag split and the nuts bounced everywhere again! I now sit down and break them up by hand. Good excuse for a long sit down I say ;o) Oh I can make it last for AGES (giggle) (I've shortened this time now... by pressing the nuts against the blade a knife; allowing the separated bottom ends to drop into a bowl; then using the point of the blade to twist the jointed top end of the nut apart.) I have made these SO many times now that I can offer a few more ideas to make it even easier - once the sugar and butter are combined, add the egg and THEN "beat well together until thick and pale" - if you stir in the peanuts BEFORE you addd the flour it all combines much more easily and doesn't make any difference to the finished product! I don't buy biscuits anymore - all I ever have in is - these biscuits and "Chewy English Flapjack" (Recipe #1472863)

Provided by franja

Categories Lunch/Snacks

Time 32m

Yield 50 biscuits

Number Of Ingredients 5

Peanut Biscuits image

Steps:

Cream butter and sugar until thick and pale.
Stir in egg, then sifted flour a little at a time, then nuts. *see intro*.
Stir to combine.
Place rounded teaspoonfuls onto a lightly greased baking tray and press with fork to flatten.
Cook 350F/180C for 20 minutes until golden brown.
(I bake mine in a fan oven at 160C for 12 minutes and 30 seconds exactly! - and they come out perfect every time.).

Ingredients

4 ounces butter
8 ounces brown sugar
1 egg
6 ounces unsalted peanuts, broken
8 ounces self raising flour

GINGER BUTTERNUT SQUASH BISQUE

This soup is filling enough for my husband, and it's vegetarian, which I love. The couple who introduced us made it for us on a freezing night and we've been hooked ever since. -Cara McDonald, Winter Park, Colorado

Provided by Taste of Home

Categories Lunch

Time 1h5m

Yield 6 servings.

Number Of Ingredients 15

Ginger Butternut Squash Bisque image

Steps:

Preheat oven to 400°. Cut squash lengthwise in half; remove and discard seeds. Place squash in a greased shallow roasting pan, cut side down. Roast 40-45 minutes or until squash is tender. Cool slightly., In a large saucepan, heat oil over medium heat. Add carrots and onion; cook and stir until tender. Add garlic, ginger and curry powder; cook and stir 1 minute longer. Add broth; bring to a boil. Reduce heat; simmer, uncovered, 10-12 minutes or until carrots are tender. , Scoop flesh from squash; discard skins. Add squash, coconut milk, salt and pepper to carrot mixture; bring just to a boil, stirring occasionally. Remove from heat; cool slightly. Process in batches in a blender until smooth., Return to pan; heat through. Top servings with rice, coconut, peanuts and cilantro.

Nutrition Facts : Calories 386 calories, Fat 21g fat (14g saturated fat), Cholesterol 0 cholesterol, Sodium 749mg sodium, Carbohydrate 48g carbohydrate (10g sugars, Fiber 10g fiber), Protein 7g protein.

Ingredients

1 medium butternut squash (about 3 pounds)
1 tablespoon olive oil
2 medium carrots, finely chopped
1 medium onion, chopped
2 garlic cloves, minced
2 teaspoons minced fresh gingerroot
2 teaspoons curry powder
1 can (14-1/2 ounces) vegetable broth
1 can (13.66 ounces) coconut milk
1 teaspoon salt
1/2 teaspoon pepper
2 cups hot cooked brown rice
1/4 cup sweetened shredded coconut, toasted
1/4 cup salted peanuts, coarsely chopped
1/4 cup minced fresh cilantro

CURRIED BUTTERNUT SQUASH BISQUE

Categories Soup/Stew Blender Dairy Fruit Herb Onion Vegetable Roast Sauté Simmer Bon Appétit

Yield Makes 6 servings

Number Of Ingredients 14

Curried Butternut Squash Bisque image

Steps:

Preheat oven to 375°F. Brush cut side of squash with oil; place squash, cut side down, on large rimmed baking sheet. Roast until tender, about 1 hour. Cool slightly. Scoop squash out into large bowl. Measure 3 cups squash (reserve any remaining squash for another use).
Melt butter in large pot over medium-high heat. Add onion, carrots, and apple; sauté 5 minutes. Add curry paste; stir 2 minutes. Add chicken broth, bay leaves, and 3 cups squash. Bring to boil; reduce heat to medium-low and simmer uncovered 1 hour. Discard bay leaves. Working in batches, puree soup in blender until smooth. Return to same pot. Stir in cream and honey. Season with salt and pepper. Rewarm over medium-high heat.
Divide soup among bowls. Drizzle with sour cream; sprinkle with cilantro.

Ingredients

2 2-pound butternut squash, halved lengthwise, seeded
2 teaspoons olive oil
2 tablespoons (1/4 stick) butter
1 cup chopped onion
1 cup chopped carrots
1/2 cup chopped peeled apple
2 teaspoons Thai red curry paste*
2 14-ounce cans low-salt chicken broth
2 bay leaves
1/4 cup whipping cream
2 tablespoons honey
6 tablespoons sour cream, stirred to loosen
Chopped fresh cilantro
*Available in the Asian foods section of some supermarkets and at Asian markets.

CURRIED PEANUTS

I make a big batch of these nuts at least once or twice a week to satisfy our six children. The never last long around our house, but I don't mind because I can whip up another batch in a matter of minutes.-Debbie Lewis, Longview, Washington

Provided by Taste of Home

Categories Snacks

Time 15m

Yield 1 cup.

Number Of Ingredients 4

Curried Peanuts image

Steps:

In a heavy skillet, melt butter; stir in sugar and curry powder. Add peanuts. Cook and stir over medium heat for 3-4 minutes. Spread on a sheet of oil; separate nuts. Cool. Store in an airtight container.

Nutrition Facts :

Ingredients

1-1/2 teaspoons butter
4-1/2 teaspoons brown sugar
1/4 to 1/2 teaspoon curry powder
3/4 cup salted dry roasted peanuts

PEANUT BUTTER BISQUE

Copied from a cookbook I took out of a library before I disoovered Zaar so I didn't note the source. I think some red pepper flakes would be a nice addition (or cayenne pepper). Guessed cooking time since I haven't made it yet.

Provided by Oolala

Categories Lunch/Snacks

Time 30m

Yield 6 serving(s)

Number Of Ingredients 13

Peanut Butter Bisque image

Steps:

Melt shortening in large saucepan. Add the green pepper, celery, and onions. Cook on medium heat until tender.
Spoon cooked vegetables into blender or food processor and liquify. Return to saucepan and add flour, stirring until well blended. Add broth slowly. Cook and stir on medium heat until well blended and thickened. Stir in peanut butter, paprika, seasoned salt, salt and pepper. Mix well. Reduce heat to low. Stir in half and half; do not boil.
Serve garnished with scallions.

Nutrition Facts : Calories 460.8, Fat 38.7, SaturatedFat 10.4, Cholesterol 14.9, Sodium 926.8, Carbohydrate 17.2, Fiber 3.8, Sugar 5.9, Protein 16.2

Ingredients

1/3 cup butter flavor shortening
1/2 cup green bell pepper, diced
1/2 cup celery, diced
1/2 cup onion, diced
3 tablespoons all-purpose flour
4 cups chicken broth
1 cup peanut butter
1/2 teaspoon paprika
1/2 teaspoon seasoning salt
1/2 teaspoon salt
1/2 teaspoon white pepper
1 cup half-and-half
1 cup scallion, chopped

More about "lightly curried peanut bisque recipes"

SWEET POTATO-PEANUT BISQUE - EATINGWELL

Web Jun 3, 2016 Stir in juice, green chiles, ginger and allspice. Adjust the heat so the mixture boils gently; cook for 10 minutes. Meanwhile, peel the …
From eatingwell.com
4.6/5 (35)
Total Time 30 mins
Servings 5
Calories 302 per serving

Prick sweet potatoes in several places with a fork. Microwave on High until just cooked through, 7 to 10 minutes. Set aside to cool.
Meanwhile, heat oil in a large saucepan or Dutch oven over medium-high heat. Add onion and cook, stirring, until it just begins to brown, 2 to 4 minutes. Add garlic and cook, stirring, for 1 minute more. Stir in juice, green chiles, ginger and allspice. Adjust the heat so the mixture boils gently; cook for 10 minutes.
Meanwhile, peel the sweet potatoes and chop into bite-size pieces. Add half to the pot. Place the other half in a food processor or blender along with broth and peanut butter. Puree until completely smooth. Add the puree to the pot and stir well to combine. Thin the bisque with water, if desired. Season with pepper. Heat until hot. Garnish with cilantro, if desired.

Lightly Curried Peanut Bisque Recipes

PEANUT BISCUITS

GINGER BUTTERNUT SQUASH BISQUE

This soup is filling enough for my husband, and it's vegetarian, which I love. The couple who introduced us made it for us on a freezing night and we've been hooked ever since. -Cara McDonald, Winter Park, Colorado

CURRIED BUTTERNUT SQUASH BISQUE

CURRIED PEANUTS

I make a big batch of these nuts at least once or twice a week to satisfy our six children. The never last long around our house, but I don't mind because I can whip up another batch in a matter of minutes.-Debbie Lewis, Longview, Washington

PEANUT BUTTER BISQUE

Copied from a cookbook I took out of a library before I disoovered Zaar so I didn't note the source. I think some red pepper flakes would be a nice addition (or cayenne pepper). Guessed cooking time since I haven't made it yet.

More about "lightly curried peanut bisque recipes"

SWEET POTATO-PEANUT BISQUE - EATINGWELL

PEANUT DIP RECIPE | BON APPéTIT

CREAMY BUTTERNUT-LEEK BISQUE RECIPE | COOKING LIGHT

PUMPKIN PEANUT CURRY BISQUE | OREGONIAN RECIPES

THAI-SPICED BUTTERNUT BISQUE WITH CURRY ROASTED …

CRISPY PEANUT BUTTER COOKIES - THE KITCHEN MAGPIE

7 UP BISCUITS RECIPE (NO KNEAD!) - GRACE AND GOOD EATS

CURRIED BUTTERNUT SQUASH AND PEAR BISQUE - THE DAILY MEAL

CURRIED BUTTERNUT SQUASH BISQUE RECIPE | BON APPéTIT

LIGHTLY CURRIED PEANUT BISQUE- WIKIFOODHUB

SPICY ROASTED PEANUT BISQUE (GLUTEN FREE) RECIPE - RABBIT HILL INN

PUMPKIN PEANUT CURRY BISQUE RECIPE | GUNDERSEN HEALTH SYSTEM

CURRIED PUMPKIN PEANUT BISQUE | HAWAIIAN ELECTRIC

LIGHTLY CURRIED PEANUT BISQUE RECIPE | EAT YOUR BOOKS

GRILLED BREAD WITH PEANUT CURRY SAUCE AND PICKLES

FOODIE FRIDAY FROM THE ELECTRIC KITCHEN: CURRIED PUMPKIN …

You'll also love

Related Search