I've never actually come across anyone else who likes these, guess it may be a family thing Peanut butter and banana sandwiches?
Peanut Butter + anything is always good! I think I'll have to try it with 'nana some time as for some reason it hadn't yet crossed my mind :/
Makes for a good sandwich, the peanut butter balances out the smoothness of the banana awesomely . Don't just like PB on it's own, too sticky.
the "sugar butty" has been around for a very long time, it was used as a dessert substitute among war-time families
Hmm, haven't done too much, ah, Has anyone tried dried peppers and ground them up and mixed 'em with your alcoholic beverage of your choice?
fajita's with humus is really nice, in a pitta bread with some salad and sour cream. Use the old el paso bbq fajita mix, but not toooo much
this isnt really experimental, but it started out that way and ended up tasting exactly like chinese chilli chicken, for those of you who would like to know how to make this.. 2 chicken breasts sesame oil dark soy sauce sweet chilli dipping sauce (like the one you get when you order domino's wedges) one green chilli and two red ones chilli and tomato sauce ketchup this is a recipe for 2 so add or remove bits for the number oif people slice the chicken breasts up thinly, about 5mm thick. heat the sesame oil in a wok and add a tablespoon of sweet chilli dipping sauce, and a few drops of dark soy. Chop your chillis and get rid of the tails as these dont taste all together very nice (remove the seeds aswell if you dont want too much heat) then add them to the wok/large skillet (if you havent got a wok) and stir fry on a high high heat. Then add your chicken (there should be a thin looking sauce in the wok by now) and fry until just slightly golden, don't worry about under cooking becauise it ciooks when you add the sauce later. Once your chicken is done, add about 4 tablespoons of chilli and tomato sauce, 1 tablespooon of sweet chilli dipping sauce, and around 2-3 tablespoons of ketchup (i generally just estimated this) and a few drops of dark soy sauce. add some water to the wok, not too much, but you want quite a thin sauce to start with, say around a third of a cup. If your sauce is noticably thin, add more chilli and tomato sauce or ketchup (depending on your taste for heat) stir the mixture occasionally to ensure it doesnt burn. leave this on a low heat until you start to notice the sauce really thicken, and turn a dark red colour, there should be a very strong smell of vinegar as this is evaporating from the kethcup via the water. When the sauce has thickened to your liking, i like mine very thick and sticky, then pour over a plate of rice, or noodles. With rice, only american long grain will do, as basmati muddles the flavour of indian and chinese and you really notice it ruin the flavour of the chilli chicken.
I used to love cold baked bean and bbq sauce sarnies at uni. Other than that, this was made at work recently with what I had in the cupboard: flour tortilla, middle third spread with red-pepper hummus Sliced chicken baby leaf salad chili and coriander salsa mixed seeds walnuts sultanas It was suprisingly nice. And I'm yet to find a food with which sultanas doesn't go.
-Leftover cold rice -About 1/4 cup of olive oil -a liberal amount of every spice in your cupboard esp. paprika pepper dried parsley and salt. -eat -barf it up cuase youa stupid noob. I musta been like 9
