Creole Eggplant Souffle
INGREDIENTS:
4 tb Peanut Butter 1/2 ts Sugar
3 ts Water (see directions) 1 ds Tobasco, to taste
2 ts Sesame oil 3 c Cooked Spaghetti noodles
1 ds Soy sauce
4 tb Peanut Butter 1/2 ts Sugar
3 ts Water (see directions) 1 ds Tobasco, to taste
2 ts Sesame oil 3 c Cooked Spaghetti noodles
1 ds Soy sauce
Cook spaghetti, drain and rinse with cold water (adjust how much spaghetti you make depending upon how hungry you are!) Mix peanut butter with a few teaspoons of warm water until creamy and light in color. Add sesame oil, dash soy sauce, dash Tobasco to taste. Pour over spaghetti. Serve with Nancy's Sesame Chicken.