Sentences with phrase «fresh roasted peanuts»

We take fresh roasted peanuts and cover them in gooey and delicious caramel.

Creamy Peanut Butter has that perfect combination of creamy and extra crunchy textures with the fresh roasted peanut taste you love.

Not exact matches

It's packed with warm roasted crushed peanuts; hand - blended spices and fresh lemongrass, ginger, garlic and chilli.

For information on how easy and healthy sprouting can be click here: Sprout People Kids can help with the sprouting process and then help with the snacking once they're roasted up This batch included 2 cups of raw, dried Gorbanzo Beans, 1/2 Cup Soy Sauce, 1/4 Cup Peanut Butter, 1/4 Cup fresh Orange Juice, and a Tbs.

Seeds removed and chopped to make 1 — 2 t, or a piece kept whole and removed before serving / 2 T peanut oil, divided / 1 T ground coriander, 1/2 t ground turmeric / 1 t cumin seed, 1/2 t black mustard seed / 1 C water, divided / Salt & pepper to taste / 1/2 # fresh asparagus, roasted or steamed / 3 T chopped, fresh chives.

Our delicious fresh roasted unsalted peanuts in an old time reusable burlap bag.

These dark roasted unsalted in - shell jumbo roasted peanuts will surely be the highest quality and freshest nuts you have ever tasted.

We blanked our peanuts, fresh - roasted daily, in rich milk chocolate for a sweet - and - salty snack to end all snacks.

Picked straight from Virginia and roasted fresh with no salt, these unsalted peanuts are simply delicious.

We all loved this soup, especially when served with some delicious fresh bread (whole wheat for extra healthy points) and a sprinkle of cilantro and chopped roasted peanuts for color and texture.

Chocolate crust with a layer of dark chocolate ganache filled with vanilla pudding and fresh banana slices, then topped with a fluffy peanut butter whipped cream and sprinkled with chopped honey roasted peanuts and chocolate shavings... no, you're not imagining this, it's actually a reality.

You could always make your own fresh peanut butter if you get some roasted salted peanuts along with a food processor and a few drops of peanut oil.

Serve the sticky roast chicken thighs immediately garnished with toasted peanuts and fresh coriander.

Additionally, here is a general list of basic condiments often served with curries worldwide: fried eggplant, tamarind jam, candied coconut, candied ginger, pickled vegetables (such as onions), mango chutney, grated fresh coconut, grated roasted coconut, chopped peanuts or almonds, grated or slice hard - boiled eggs, chopped crisp bacon, chopped tomatoes, and salted fish.

To assemble the sundaes Black & white ice cream, recipe follows Coconut whipped cream Salted hot fudge sauce Dry roasted peanuts, roughly chopped Coffee beans, crushed Fresh strawberries, sour cherries, etc..

This salad has tender baby kale leaves, crunchy roasted peanuts, creamy queso fresco, and a tangy dressing made up of shallots, lime zest, fresh mint, and apple cider vinegar.

For the salad: 1 1/2 lbs zucchini 1 lb cherry or grape tomatoes, sliced in half 1/2 lb cucumber, sliced into half moons (about 1 1/2 cups) 1/2 cup finely diced red onion 1/2 cup roasted, salted peanuts 1 cup fresh herbs, such as: Thai basil, mint, cilantro (or a mix of all three), chopped

8 ounces long pasta (udon, rice noodles or angel hair all work well) 8 ounces fresh green beans, with the ends trimmed 2 roasted red peppers, sliced (or a small jar) Peanut Sauce (see recipe below)

Serve topped with lots of chopped cilantro, and Thai basil, more fresh chopped scallions, and roasted peanuts.

How to Make Homemade Peanut Butter How to Make Homemade Peanut Butter Click here for a PDF Print Version Here's how to make your own natural homemade peanut butter from fresh or roasted pePeanut Butter How to Make Homemade Peanut Butter Click here for a PDF Print Version Here's how to make your own natural homemade peanut butter from fresh or roasted pePeanut Butter Click here for a PDF Print Version Here's how to make your own natural homemade peanut butter from fresh or roasted pepeanut butter from fresh or roasted peanuts.

I also added a handful of chopped honey roasted peanuts as a garnish and some fresh cut basil.

Handful - friendly peanuts tossed in an addictive mixture of chili, fresh lime zest, turbinado sugar, and salt then roasted to a deep golden brown.

8 ounces dried rice noodles 1/4 cup fresh lime juice 2 tablespoons reduced - sodium soy sauce or tamari 2 tablespoons brown sugar 1 to 2 teaspoons hot chili sauce 1 tablespoon water 2 teaspoons peanut oil 3 cloves garlic, minced 1 to 2 teaspoons minced, peeled fresh ginger (bottled fresh is OK) 1 medium carrot, peeled and cut into narrow strips 8 to 10 green onions, halved lengthwise and then cut into 2 - inch pieces 1 cup mung bean sprouts 2 tablespoons chopped dry - roasted peanuts 1/4 cup chopped fresh cilantro (optional) 1 lime, sliced (optional)

I don't think the recipe works if you don't roast the peanuts but it does taste lovely and fresh!

Blazing Bangkok Peanut Noodles: Wok - seared chicken and noodles in Thai chile peanut sauce with ginger, red bell peppers, onion, Swiss chard and Thai basil, garnished with roasted peanuts and freshPeanut Noodles: Wok - seared chicken and noodles in Thai chile peanut sauce with ginger, red bell peppers, onion, Swiss chard and Thai basil, garnished with roasted peanuts and freshpeanut sauce with ginger, red bell peppers, onion, Swiss chard and Thai basil, garnished with roasted peanuts and fresh lime.

1 large onion, chopped 1 tablespoon olive oil 1 large carrot, chopped 1/3 inch fresh ginger, grated 1/2 teaspoon salt 1/4 teaspoon cayenne pepper, or to taste 1 large sweet potato, chopped 1-1/2 cups vegetable stock 1/3 cup peanut butter 1 cup tomato juice 1/3 cup roasted peanuts

1/2 cup water 1/4 cup peanut butter 1/4 cup tamari (soy sauce) 2 tablespoons rice vinegar 2 teaspoons natural sugar 1 teaspoon ketchup 1 clove garlic, minced 1 teaspoon grated fresh ginger 1 teaspoon red pepper flakes, or to taste 1 teaspoon cornstarch dissolved in 1 tablespoon water 1 tablespoon neutral oil (e.g., vegetable oil) 2 cups broccoli florets, blanched 1 red bell pepper, cut into thin strips 2 cups thinly sliced napa cabbage 1 cup thinly sliced fresh shiitake mushrooms 8 ounces extra-firm tofu, drained, pressed, and cut into 1 / 2 - inch strips 1 large yellow onion, halved lengthwise and thinly sliced 4 cups cooked brown rice 1/4 cup chopped roasted peanuts (optional)

Variety: delicata (l.) Topping: roasted peanuts + chaat masala + fresh cilantro leaves + a squeeze of fresh lime

Back home in North Carolina, Overbay began roasting fresh peanuts, then grinding them between custom - made plates to mimic the texture of African nut butters.

Our Maple Cinnamon nut butter combines fresh - roasted, coarsely milled NC Runner peanuts and Georgia pecans with Brattleboro, VT - based Coombs Family Farms maple syrup, Vietnamese «Saigon» cinnamon, and hand - harvested sea salt to create a uncommonly delicious, aromatic nut butter reminiscent of pecan pie spiked with maple and cinnamon.

This limited edition Espresso Nut Butter collaboration with our friends at Intelligentsia combines fresh - roasted heirloom Mission almonds and Runner peanuts, Muddy Pond sorghum syrup, and sea salt with Black Cat Organic Espresso and its signature flavors of caramel, brown sugar, and dark chocolate.

Thai Pesto 2/3 cup unsalted dry roasted peanuts 2 garlic cloves, sliced 2 teaspoons finely grated fresh ginger with the juice 2 long green Thai chiles, seeded and chopped (I used fresh cayenne chiles) 1 small bunch fresh cilantro leaves (about 1 packed cup), stems discarded 1 large handful of fresh mint leaves 1 large handful of fresh basil leaves (rough chop) 1 - 2 tablespoons soy sauce or Thai fish sauce (to taste) 2 tablespoons freshly squeezed lime juice (2 limes) 1 tablespoon brown sugar or palm sugar

Garnishes: 4 teaspoons chopped lightly salted and roasted cashews or peanuts and fresh Thai basil sprigs

1 - 8 ounce package brown rice noodles 1 - 14 ounce package extra firm tofu 1/2 cup soy sauce 1 tablespoon toasted sesame oil 1 tablespoon peanut butter 2 tablespoons rice wine vinegar 1 tablespoon minced fresh ginger 1 tablespoon vegetable oil 3 scallions, white & green separated plus more for serving 1 garlic clove, minced 1 - 16 ounce package frozen stir - fry vegetables 1/4 cup chopped roasted salted peanuts

Garnish: 4 teaspoons lightly roasted, salted and chopped cashews or peanuts plus 4 fresh Thai basil sprigs (widely available in Asian markets)

2 tablespoons olive oil 1 medium onion, thinly sliced 1 large red bell pepper, stemmed and seeded, thinly sliced 1 1 - inch piece of fresh ginger, peeled and very thinly sliced 1 large cloves garlic, minced 2 teaspoons minced red or green mild chili pepper Sea salt to taste Freshly ground black pepper to taste 1 - 15 ounce can coconut milk or lite coconut milk 2 cups water 2 regular or 1 large vegetable bouillon cube (enough for 2 cups of water) 1 tablespoon soy sauce 2 pounds pattypan squash (unpeeled and unseeded weight), baked, roasted or grilled until tender, peeled, and cut into wedges [you may substitute eggplant, zucchini and / or yellow squash]; approximately 2 cups cooked chunks 1 cup (approximately) red or gold grape tomatoes, halved 1 cup finely chopped Swiss chard (I use a food processor for this task) 1/3 cup fresh cilantro leaves and tender stems, rough chopped Zest of 1 large lime 1/4 cup basil leaves, preferably Thai basil 4 teaspoons vegan fish sauce (sold a «vegetarian» in Asian markets) or rice wine vinegar Garnish: 1/4 cup chopped roasted and lightly salted cashews and peanuts and sprigs of basil or cilantro

for the topping: 1 shallot a thumb - size piece of fresh ginger coconut oil a handful of roasted, unsalted peanuts 2 unwaxed limes

14 ounces extra firm tofu (non GMO) 8 ounces brown rice noodles 2 tablespoons roasted peanut oil 1 large shallot, finely chopped 2 small bunches of broccolini, stalks trimmed 1 - 1 1/2 cups Thai peanut sauce, recipe follows Heavy pinch of red pepper flakes Roasted peanuts, finely chopped Fresh cilantro, finely roasted peanut oil 1 large shallot, finely chopped 2 small bunches of broccolini, stalks trimmed 1 - 1 1/2 cups Thai peanut sauce, recipe follows Heavy pinch of red pepper flakes Roasted peanuts, finely chopped Fresh cilantro, finely Roasted peanuts, finely chopped Fresh cilantro, finely chopped

We love how the smooth and creamy peanut butter dressing complements the crunch from roasted peanuts, fresh veggies, and diced red onions.

Divide steak salad among lettuce cups; garnish with 2 tablespoons chopped salted roasted peanuts and 2 tablespoons thinly sliced fresh mint leaves.

Natural Peanut Butter Creamy is 100 % natural and made with two simple ingredients: fresh — roasted peanuts and a dash of salt.

3 tablespoons roasted peanut oil 1 medium red onion, finely diced 3 cloves garlic, minced 1 small serrano pepper, seeded and finely chopped 1 - 2 tablespoons minced fresh ginger 1 1/2 teaspoons ground cumin 1 teaspoon ground turmeric 1 teaspoon ground cinnamon 1 can (14.5 ounces) crushed fire roasted tomatoes 1 small can (6 ounces) tomato paste, optional 1 cup creamy peanut butter 4 cups vegetable stock 1 butternut squash, peeled and cut into 1/2 ″ chunks (my chunks weighed in at 1 pound 4 ounces) 2 cups cooked chickpeas 1/2 cup spicy peanuts, finely chopped (recipe follows) Fine sea salt, to taste

Ingredients 1 block of ramen noodles 2 cups boiling water 1/4 cup canned full fat coconut milk sriracha to taste (I used about 2 tablespoons) salt to taste half a block of firm tofu a handful of chopped peanuts (roasted and unsalted) 1 scallion, chopped few pinches of fresh cilantro leaves fresh lime wedges

Stir up something special with Smucker's ® Chunky Natural Peanut Butter, made with two simple ingredients: fresh - roasted peanuts and a dash of salt.

Salad 4 medium carrots, peeled and shredded on the large holes of a cheese grater 1 large cucumber, peeled, seeded, halved crosswise, and thinly sliced into half moons 1/3 cup chopped unsalted roasted peanuts 1 Thai, serrano, or jalapeño chile, ribs and seeds removed, thinly sliced 6 oz dried rice noodles (rice vermicelli), broken into 6 - inch pieces 4 - 5 cups romaine lettuce, chopped 1/2 cup fresh basil, chopped 1/4 cup fresh cilantro, chopped 1/4 cup fresh mint, chopped

Most recently, guests have enjoyed lessons on how to prepare summer rolls with rice paper, fresh veggies and a peanut dipping; Asian - style chips and dip with fire - roasted chili, veggies and crisp wonton chips; Soju oyster shots; spring salads with spike - roasted chicken and sake - marinated fish; as well as Chinese crepes with crab and tofu and herb salads.

• 30 single spinach leaves, fresh, cleaned and dried • 3/4 cup coconut flakes, unsweetened, toasted • 1 tablespoon lime, whole, fresh, diced • 1 tablespoon shallot, diced • 1 tablespoon garlic, diced • 1 tablespoon ginger root, peeled and diced • 1/2 cup peanuts, fresh roasted • 1/2 tablespoon Thai chile pepper, fresh, diced • 4 ounces Satay Thai Roasted Coconuroasted • 1/2 tablespoon Thai chile pepper, fresh, diced • 4 ounces Satay Thai Roasted CoconuRoasted Coconut Salsa

Low - salt pretzels; fat - and sugar - free yogurt or cottage cheese; celery sticks filed with low - fat / low - sodium peanut butter; any kind of pre-washed fresh fruit (nature's gift to humanity); dried or dehydrated fruit, such as raisins; apricots, pears, apples, roasted or raw almonds, walnuts or peanuts (not oiled or candied); low - fat string cheese or chunked low - fat cheese; and even baked chips or healthy pita chips in moderation are all great choices.

Ingredients: Boneless, skinless chicken breasts, salt, pepper, limes, white wine or rice vinegar, light brown sugar, scallions, Granny Smith apples, roasted peanuts, fresh mint, fresh basil

Ingredients: Sesame oil, dry - roasted peanuts, Vietnamese fish sauce, light brown sugar, fresh garlic, serrano chili, fresh basil leaves, fresh cilantro sprigs, flat - leaf parsley flakes, fresh lime juice