I have a Cashew Chicken recipe, does that count? What about some kind of peanut sauce, you know like out of peanut butter and on Thai noodles? Actual peanuts, I got nothin. Your Welcome.

Sorry, that was me, and I didn't meant to be anon. With those great tips, I want to be sure and get proper credit...

I have a recipe for a peanut stir fry.. it's got peanuts and a peanutbutter sauce that goes over top... which sounds kind of gross.. but it's not ;) It's mixed with other stuff.. maybe something like that could work?

Hmmm...peanuts. My favorite peanut recipe is Thai Peanut Noodles. They're made with rice noodles, peanut sauce, coconut milk, Thai spices including hot peppers, and crushed peanuts on top. I don't know how well that would travel though, because mine turn into a big glob if it takes me longer than 10 minutes to eat them, which it seldom does.

I feel bad if anyone has peanut allergies!

Try Tasty kitchen it is Pioneer Woman's (a great blog) recipe site. amazing stuff

It's Fall!

How about Peanut "Satay" it's a sauce of soy sauce, lemon juice, yogurt, PEANUT butter, with ginger, garlic, and a little chili--great over grilled lamb and couscous. I scrape the bowl clean whenever I make it.

I love stir-fries with peanuts chopped and sprinkled on top. Mmm. Also Pad Thai and Thai Peanut sauce. My favourite recipes for those are the ones in "The Frog Commissary Cookbook", but I'm betting you don't have that because it's out of print. So instead, I'm going to go right ahead and recommend you try http://www.epicurious.com/recipes/food/views/Vegetarian-Pad-Thai-240960.

Of course, there is always this:
http://smittenkitchen.com/2008/08/chocolate-peanut-butter-cake/
Don't make it because it's very, very, VERY bad for you, but do look at the pictures and be happy that it can exist somewhere in the world.

Now I want pot roast.

Hmm, Pad Thai? I actually want to recommend African Groundnut stew, which is a peanut buttery thing that has chicken, yams, turnips, spinach, tomatoes and garlic in it. It might be too heavy/hot for Cali "autumn" (I am east coast)but email if you're interested.

Also tasty:
http://www.realsimple.com/food-recipes/browse-all-recipes/cold-noodle-salad-peanut-butter-dressing-10000001094077/

I like to dump a can of cream of mushroom soup on top of the roast and leave it in the crockpot all day. I thicken it up with a little water and cornstarch, and you've got awesome gravy, especially tasty on rice.

For the peanut thing, how about hummus? You can substitute peanut butter for the tahini.

Did you sing Rumpshaker when you were cooking your rump roast?

This really made me laugh about the pot roast @ 1000 degrees. I lived in France in the early 90s, and one August 15 (traditionally the hottest day of the year in France) a friend of mine had the urge for a fondue bourgignonne - beef cubes boiled in oil on the table in front of us. I lived in a restored 16th century building which obviously had no air conditioning. We sprayed ourselved with canned Evian through the whole meal, being careful not to get it close to the boiling oil. We couldn't have any flare-ups or splashing!

15 years later and we're still talking about that meal....

I love this Asian pasta salad recipe a friend gave me a few years ago. I've taken it to many potlucks where it has always been well received.

1 lb spaghetti
2 tsp crushed dry red pepper flakes (1/2 for less spicy)-I usually cook the
full amount in the oils and then strain before adding to the pasta. then
you can throw a couple more in to spice it up.
1/4 cup corn oil
1/2 cup sesame oil-be sure to get the dark colored sesame oil-it makes all
the difference
6 tbsp honey
5 tbsp soy sauce
1 tsp salt
1/2 cup chopped fresh cilantro
3/4 cup chopped peanuts-unsalted
1/2 cup chopped green onion
2 tbsp sesame seeds

Cook spaghetti al dente and drain. In a saucepan stir in red pepper flakes
and oils over medium heat for 2 minutes. Add honey, soy sauce, and salt.
Stir and mix well with cooked spaghetti. Cover and refrigerate for at least
4 hours. When ready to serve add cilantro, peanuts, and green onions to
pasta, toss. Sprinkle with sesame seeds.

I usually throw some oil in while I am cooking the pasta so it doesnt clump
together. I also do the pasta and pour the sauce on the night before
because the longer it sits the better it is. then only add the other stuff
right before you serve it. I usually also have to double the recipe because
it goes fast! Have fun!

How about peanut butter nanaimo bars? Here's a recipe: http://www.foodnetwork.com/recipes/food-network-kitchens/peanut-butter-nanaimo-bar-canada-recipe/index.html.

I love pot roast! But it has to be cooler than this for me to make it.

If the peanut recipe doesn't have to be a main course I've got a killer cookie recipe I make with my brothers kids:

2 cups shortening
2 cups white sugar
2 cups brown sugar
4 eggs, well beaten
1 jar of peanut butter, 18 ounces **
5 cups flour, well sifted
4 teaspoons baking soda
1 teaspoon of salt
2 teaspoons of vanilla extract

** Find the cheapest peanut butter you can. Generic works well. The brand name peanut butters on the market do not give you enough peanut butter flavor, in my opinion. Organic peanut butters work well, if you don't mind mixing the peanut butter together first. Don't skimp on the vanilla extract - use the best you can afford.

Pre-heat your oven to 375 degrees. Line up your baking sheets and, if you have Silpats, line your baking sheets with them. With the amount of fat and oil in this recipe, the cookies don't usually stick to the baking sheets, but using Silpat just makes clean up easier.

In a small bowl, crack your four eggs. Beat them well and then set them aside. In the largest bowl you have (five quarts is just big enough for this recipe) put in the shortening, sugar, peanut butter, extract and then add the eggs. Mix these ingredients together until creamy smooth. In a sifter, place the flour, baking soda and salt; slowly sift in the dry ingredients to the creamy mixture. Sift in about a cup at a time, mixing the dry into the creamy between cups. Use a mixer because this is one really stiff dough!

I don't usually chill the dough before I begin baking. I use a measured tablespoon to place the dough on the baking sheets. They are half round and I then use a fork to flatten them out, making the traditional cross-hatch pattern on the dough. I can get 16 cookies on a baking sheet this way. The entire recipe makes roughly 90 cookies. I say roughly because we eat the raw dough as we go, so I don't know, exactly, how many cookies this recipe is supposed to make. Bake the cookies for 15 minutes and try not to eat them when hot!

Chicken satay with peanut sauce? There's always that Puppy Chow stuff - some kind of Chex (or three) with the melted peanut butter, butter and chocolate chips. Coat the chex with the melted mix and then when cooler toss in powdered sugar. Sounds nasty but ridiculously nummy.

Vanessa: I'm stealing your recipe for Asian Pasta Salad. That sounds positively wonderful!

I just made pot roast last night! I usually make stroganoff with the leftovers...mmmmm so good with the extra garlic and pepper :)
I second and third all the great recipes above. I love a good thai dish with peanut sauce!!

1) Take any Cashew Chicken recipe and substitute peanuts. Really doesn't make that much difference (even to me, and I love cashews).

2) Can you use peanut butter or does it have to be actual peanuts? If you can, whisk together some lite soy sauce, balsamic vinegar, and peanut butter, let some cut-up chunks of chicken marinate in it for however long you've got, then skewer the chicken and broil/grill it. (You can tell that my method of cooking is highly scientific, what with all the precise measuring and all)

3) Cook green beans however you usually do. Just before they're done, add some thinly julienned red pepper (bell or sweet, not hot) and some peanuts that you've chopped or blenderized (still chunky, not dust), then complete cooking as usual. More colourful, a bit more texture, and people think you're all fancy.

I started out looking for a Thai chicken recipe at A Year of Slow Cooking (such an addictive site for the crock-pot obsessed like me) but found a bunch of other recipes that sounded like fun. I'm including them here without the http:// so hopefully it won't look like I'm spamming you.

crockpot365.blogspot.com/2008/08/crockpot-hoisin-chicken-wings-recipe.html

crockpot365.blogspot.com/2008/07/crockpot-indonesian-chicken-recipe.html

crockpot365.blogspot.com/2008/05/honey-nut-chicken-crockpot-recipe.html

By the way, you can get bags for your crockpot that you put in the crockpot and then cook directly in those. It helps clean up a little.

Here's a recipe for Asian coleslaw that I like:
http://www.asianfoodchannel.com/recipes_details.php?urlname=asian_flavoured_coleslaw

From the sublime to the ridiculous, when I want something decadent I make "Crazy Fudge," which is microwave fudge to which I add two cups of crushed graham crackers, a cup of peanut butter, two cups of chopped roast peanuts, and two cups of mini-marshmallows. This will serve 100,000 people, more or less.

Count another in the Pad Thai camp. I do this recipe from Cook's Illustrated that's pretty good and only requires a couple more weird things (tamarind paste & fish sauce; you can find it in the grocery store now, it's ubiquitous enough).
http://www.cooksillustrated.com/recipes/detail.asp?docid=4903

Cook's Illustrated has their whole recipe archive online, but the membership is pretty cheap, and you can get a free 7-day trial if you just want to mess around a bit.

I love them because they are VERY SPECIFIC on what exactly you have to do for the cooking. Instead of "saute the peppers" they'll write "heat peanut oil in a non-stick skillet on medium high until it is almost smoking. Add peppers and saute until they have brown spots on the sides (about 2 minutes)". I love having things explained. Also, I've probably made one thing out of 40 or 50 recipes of theirs that I didn't like.

ooh, I just remembered another favorite. It's easier and faster than the Pad Thai:
Stir-Fried Broccoli and Red Peppers with Peanut Sauce. YUM
http://www.cooksillustrated.com/recipes/detail.asp?docid=4813

http://crockpot365.blogspot.com/2008/05/crockpot-african-peanut-soup.html

I recommend this recipe - it has peanuts (and peanut butter) and is soup (yum) and is made in the crockpot! AWESOME! I make it at least 2x/month in the winter/fall/spring.

Being the southern girl I know you are, how about some Boiled Peanuts?! Albertson's usually carries "green" peanuts - (in the produce section in bags with tthe roasted peanuts - just read the label)! Boil them up tonight and serve cool or at room temperature tomorrow!

Pot roast is wonderful anytime of the year...just especially in fall...it's fall on the calendar so you're is just right! Actually I make my about the same as yours but I add about a quarter cup of self blending flour at the beginning for thicker gravy at the end...

Peanut Butter Fudge forget all these healthy dishes!

if you add a can of cream of mushroom soup to your roast and crock pot, it makes a FANTASTIC gravy

I'll be interested to hear whether you like the grass fed beef. I wanted to like it so badly b/c its healthy, but i found it to be dense and tasteless.

I skip the browning part.

I dump my roast into the crock pot with one of the following:

1 can 99% fat free beef broth and red wine OR

1 can 99% fat free beef broth and liquid smoke.

then wrap a whole onion in foil and place in crock pot. then wrap a baking potato in foil and place in crock pot. no added salt or pepper for me.

cook for 12 hours.

the roast comes out tender as can be and flavorful too!

how about these no bake cookies??

http://thepioneerwoman.com/tasty-kitchen/recipes/desserts/no-bake-peanut-butter-oatmeal-cookies/

You could do Thai Lettuce Wraps. It's essentially a deconstructed salad - you have a plate with salad leaves (i like to use spinach), and all of the fillings (whatever you want), and then people assemble their own wrap using the lettuce leaves as the wrap.

Some filling ideas:
Peanuts (of course)
Ginger, grated
1/2 cup firm tofu, cut into "matchsticks" OR 1/2 cup cooked chicken or pork, shredded, OR 1/2 cup cooked baby shrimp
Carrots, grated or cut into thin strips
Shiitake mushrooms, thinly sliced
Spring onions

Sauce:
1/2 cup soy sauce
2 teaspoons sesame oil
1/4 cup plus 2 tablespoons seasoned rice vinegar
2 teaspoons sugar or honey

You can cook the protein (tofu, chicken, shrimp, or whatever) in the sauce, along with the ginger. Or just use the sauce as a dipping sauce!

print a shopping list for this recipe
Preparation

Stir together soy sauce, water, vinegar, and sugar until sugar is dissolved. Just before serving, stir in scallion.

If dessert is an option - these are my favorite peanut butter cookies: Mix 1 cup PB, 1 cup sugar, and one egg. Scoop teaspoon size onto cookie sheet and mush down a little with fork (criss-cross). Bake for 8 minutes at 350 degrees. Don't really know how with these ingredients that they turn into an actual cookie - but it works!

I haven't made this but it sounds extremely and cool for a hot day--peanut cucumber salad with spicy additions.

I read the reviews, lots of people have variations:

http://allrecipes.com/Recipe/Cucumber-Peanut-Salad/Detail.aspx

Is there something wrong with my taste buds? I always find something just a tad odd about the taste of beef cooked in a crockpot. I don't use it much and have only made beef in it but whether I brown it first or not there is a weird flavor to the meat. Maybe it's just me. Hubby doesn't ever taste anything strange about it. So I rarely use my crockpot. It's a shame, too, because it can be so convenient.

I love this slow-cooked Thai pork roast recipe. I didn't get it from All Recipes, but this one seems close.

http://allrecipes.com/Recipe/Slow-Cooker-Thai-Pork-with-Rice/Detail.aspx

I haven't made this in a while, but I may have to. Yum.

Hey Laurie, this isn't cooked, but its delicious and about the easiest thing I've ever made :-) I got the recipe from Trader Joe's and it's Asian Cole Slaw. Depending on how much you want to make, chop a head of cabbage (you can buy it shredded too), 1 bag of shredded carrots, a handful or two of golden raisins, a couple handfuls of roasted peanuts (unsalted) mix all of this together.....toss it with Asian Style Spicy Vinaigrette.....delish! Every time I've tossed this together I get excellent feedback and inevitably have requests for the recipe :-)

I do almost that same crock pot roast, except that I don't bother to brown it any more (too lazy). I add 1 package dry onion-mushroom soup, 1 can cream of mushroom soup, and 1 cup red wine. I have used beer instead of the wine; flavor is more subtle. Like you said, that gravy is to die for!

I'm with the peanut-noodles people. I use this recipe from Food Network, and I love it:
http://www.foodnetwork.com/recipes/ming-tsai/spicy-vegetarian-peanut-noodle-salad-recipe/index.html

Pumpkin peanut soup!

http://seattletimes.nwsource.com/html/foodwine/2003970521_soup24.html

Comments closed because of all the bitchy remarks about peanuts at work and I don't have time to sit here all day and monitor and delete comments. As if I am the one planning the potluck. As if I am the one picking the theme. And have you considered that the co-worker who *did* pick the theme may be a friend and may read all that mean, nasty, useless complaining by total strangers who are not even invited to the potluck and she may get her feelings hurt? I mean seriously. What has happened to our world that everything has to be a big old festering pile of bitchiness?

To everyone else thanks for all the great suggestions!