Time 1h10m Yield 10 Number Of Ingredients 10 Steps:
Heat oil in a large stock pot over medium high heat. Cook onions and bell peppers until lightly browned and tender, stirring in garlic when almost done to prevent burning. Stir in tomatoes, vegetable stock, pepper, and chili powder. Reduce heat to low and simmer, uncovered, for 30 minutes. Stir in rice, cover, and simmer another fifteen minutes or until rice is tender. Stir in peanut butter until well blended, and serve.
Time 25m Yield 2-4 serving(s) Number Of Ingredients 5 Steps:
Heat the broth to a bare simmer and, in a small bowl, stir together the peanuts and ½ cup of the broth until the mixture forms a paste. Stir paste into the simmering broth, add chili peppers, bell pepper and onion, and bring to a boil. Simmer, stirring occasionally, for 15-20 minutes, or until the soup thickens to desired consistency, and season to taste.
Time 25m Yield 4 serving(s) Number Of Ingredients 5 Steps:
Pour chicken broth into a saucepan. Add the chili peppers and bring to a boil. Stir in the bell pepper and onion and return to a boil. Reduce heat to low, cover, and let simmer until peppers and onion are tender (about 10 minutes or so). Reduce the heat to very low, add the peanut butter, and cook, stirring constantly, until the peanut butter is melted and the mixture is well blended. Serve hot.
Time 15m Yield 4 serving(s) Number Of Ingredients 6 Steps:
Gradually add the milk to the peanut butter, stirring constantly until it is a smooth paste. Then gradually add the vegetable stock. Add the rest of the ingredients. Heat thoroughly for about 10 minutes. Serve.
Time 45m Yield 4 Number Of Ingredients 5 Steps:
In 1-quart saucepan add broth and chili peppers and bring mixture to a boil. Stir in bell pepper and onion and return to a boil. Reduce heat to low, cover, and let simmer until vegetables are tender, about 10 minutes. Reduce heat to lowest possible temperature; add peanut butter and cook, stirring constantly, until peanut butter is melted and mixture is well blended.
Time 45m Yield 4 Number Of Ingredients 5 Steps:
In 1-quart saucepan add broth and chili peppers and bring mixture to a boil. Stir in bell pepper and onion and return to a boil. Reduce heat to low, cover, and let simmer until vegetables are tender, about 10 minutes. Reduce heat to lowest possible temperature; add peanut butter and cook, stirring constantly, until peanut butter is melted and mixture is well blended.
Time 1h Yield 6 servings Number Of Ingredients 13 Steps:
Fill a heavy soup pot halfway with water and add ham hock. Bring to a boil and cook for 15 minutes. Discard the water, put the ham hock back in the pot, and refill with water, again halfway up. Bring to a boil, and add beef, chicken, chicken boullion cubes, onion, pepper, celery, habanero, dried fish and salt and pepper. Cover and cook for about 30 minutes, until the meat is tender. Add potatoes; cook another 15 minutes. Add okra, cook 5 minutes, add peanut butter; cook five minutes more until peanut butter is melted into the soup. Taste and adjust seasonings. If soup is watery, add more peanut butter. If it’s too thick, add water.
Time 45m Yield 4 serving(s) Number Of Ingredients 5 Steps:
In 1-quart saucepan add broth and chili peppers and bring mixture to a boil. Stir in bell pepper and onion and return to a boil. Reduce heat to low, cover, and let simmer until vegetables are tender, about 10 minutes. Reduce heat to lowest possible temperature; add peanut butter and cook, stirring constantly, until peanut butter is melted and mixture is well blended.
Time 45m Yield 4 Number Of Ingredients 5 Steps:
In 1-quart saucepan add broth and chili peppers and bring mixture to a boil. Stir in bell pepper and onion and return to a boil. Reduce heat to low, cover, and let simmer until vegetables are tender, about 10 minutes. Reduce heat to lowest possible temperature; add peanut butter and cook, stirring constantly, until peanut butter is melted and mixture is well blended.
Time 45m Yield 4 Number Of Ingredients 5 Steps:
In 1-quart saucepan add broth and chili peppers and bring mixture to a boil. Stir in bell pepper and onion and return to a boil. Reduce heat to low, cover, and let simmer until vegetables are tender, about 10 minutes. Reduce heat to lowest possible temperature; add peanut butter and cook, stirring constantly, until peanut butter is melted and mixture is well blended.
