Not exact matches
In a pinch, you can make spicy
peanut butter by adding 1/2
teaspoon cayenne powder (or more to taste) to 3/4 cup of
peanut butter and mixing it well.
OR drop refrigerated
peanut butter cookie dough
in rounded
teaspoons onto parchment lined cookie sheets.
Whisk
in peanut butter and 1
teaspoon vanilla.
Ingredients 1 1/4 cup finely chopped salted
peanuts (for the filling, crunch, and topping) 2
teaspoons sugar 1/2
teaspoon instant espresso powder (or finely ground instant coffee) 1/4
teaspoon ground cinnamon Pinch of freshly grated nutmeg 1/2 cup mini chocolate chips (or finely chopped semi sweet chocolate) 24 Oreo cookies, finely crumbed or ground
in a food processor or blender 1/2 stick (4 tablespoons) unsalted butter, melted and cooled Small pinch of salt 2 1/2 cups heavy cream 1 1/4 cups confectioners» sugar, sifted 12 ounces cream cheese, at room temperature 1 1/2 cup salted
peanut butter — crunchy or smooth (not natural variety) 2 tablespoons whole milk 4 ounces bittersweet chocolate finely chopped
3 - 4 cups water 1/2
teaspoon minced ginger (or 1 inch cube of fresh ginger, peeled and sliced) 10 cm square kombu 2 - 3 lime leaves 1 small clusters oyster mushroom (or a small handful of other mushrooms of choice, sliced) 75g [2.6 oz] rice noodles 1 bok choy, sliced
in halves or small pieces 1/2 carrot, sliced into ribbons (using the vegetable peeler) 1 tablespoon miso paste 1 tablespoon
peanut butter or
peanut - free substitute (as suggested above) 1
teaspoon soy sauce Wedge of lemon for garnish
3 Tablespoons reduced sodium soy sauce 2 Tablespoon
peanut or canola oil 1
teaspoon grated lemon zest (from 1 lemon) 2 Tablespoons fresh lemon juice (from 1 lemon) 1 Tablespoon minced fresh ginger root 1 Tablespoon minced garlic (about 2 cloves) 1 Tablespoon dijon mustard 1/2
teaspoon red pepper flakes (optional) 1 1/4 - 1 1/2 lb swordfish steak, cut into 1 inch cubes Salt, Pepper to taste Vegetables for skewering: choose your favorites like zucchini, yellow squash, bell peppers, red onion, and mushrooms 6 bamboo skewers, soaked for 30 minutes
in water
About 64 - 68 dry chiles de arbol, between 3.5» to 4» long approx. 3 - 4 chiles moritas about 2» 3 ″
in size 1 cup sunflower, or corn oil 2 tablespoons toasted sesame seeds 2 tablespoons roasted salted
peanuts 2 large garlic cloves (I used Ajo Criollo, its mild and very aromatic) 1 — 1/2
teaspoon sea salt
Spoon
in two
teaspoons of smooth
peanut butter, fastening the lid on securely.
Combine remaining 2
teaspoons sesame oil, remaining 1/4
teaspoon salt, rice, green onions, and
peanuts in a medium bowl.
* I would not suggest keeping this over 1 week or
in your pantry since it has no preservatives (a good thing) but if you just want a single serving you could easily use 1 tablespoon
peanut powder and 1 dried frig with 2
teaspoons of water to test this recipe out for a one - serving deal.
What's
in it: 3 apples (a firm apple like honey crisp or granny smith are easiest to slice with the mandolin) Ground cinnamon, to taste Pinch of salt, to taste (optional) For the dip: 1/3 cup plain yogurt (greek or regular are fine) 2 tablespoons creamy
peanut or almond butter 1
teaspoon maple syrup Optional garnishes for dip: fresh apple slices, chopped
peanuts, drizzle of maple syrup If you're making nachos, some topping ideas include: chopped nuts / seeds, pomegranate seeds, dried fruit, shaved coconut, chia seed
Once finished with the chocolate, scoop a
teaspoon of
peanut butter
in the center of each cup.
If you use salty
peanut butter, you may want to reduce the salt
in the recipe to 1/4
teaspoon.
Soak for 3 - 24 hours 1 cup of cashews
in filtered water 2 bananas, super ripe 1/4 cup of lemon or orange juice — I used oj 1/4 cup of maple syrup 1/4 cup of coconut oil, melted 3 tablespoons of softened
peanut butter (I prefer Justin's) 1
teaspoon of vanilla extract
Remove from the freezer and using a 1/2
teaspoon measuring spoon, scoop the chilled
peanut butter out and place
in the cups.
• 7 oz (200gr) red can beans • 4.3 oz (120gr) oat bran • 1.7 oz (50gr) cocoa powder • 5.3 oz (150gr) peeled and chopped
in cubes apples • 1 oz (30gr) olive oil • 1.7 oz (50gr)
peanut butter • 8 tablespoons unrefined cane sugar • 4.3 oz (120gr) fresh dates • 4 tablespoons agave syrup • 1
teaspoon baking powder • 3.5 oz (100gr) dry cranberries
This time I used coconut sugar, added 1
teaspoon of cinnamon, did 1/4 cup of
peanut butter and 1/4 cup of coconut oil, and lastly added an additional 4 tablespoons of milk to have a creamier cookie dough which resulted
in AMAZING cookies!
What's
in it: The sauce: 1 tablespoons sesame oil 1 tablespoons soy sauce 1 tablespoons rice vinegar 2 Tablespoons tahini, creamy
peanut or almond butter 1
teaspoon honey 1
teaspoon finely grated fresh ginger (I use a microplane) 1
teaspoons finely minced or grated garlic (I use a microplane) 1 tablespoon sriracha (less if you're not into spicy)
Combine remaining 1 1/2 cups broth,
peanut butter, remaining 1 tablespoon cornstarch, remaining 1 tablespoon teriyaki sauce, and remaining 1
teaspoon garlic
in a bowl; pour over chicken mixture.
Combine all the ingredients
in a bowl, adding water and oil a
teaspoon at a time and stirring with a fork until the
peanuts clump together with the flour and spices.
Raw Chocolate Chunk Cheesecake with
Peanut Butter and Coconut Ingredients Crust 1 cup oats (or buckwheat if you want it GF) 1 cup dates Cheesecake 2 or more bananas1 / 4 cup melted coconut oil2 cups cashews1 1/2 cups dates1 / 4 cup liquid sweetener, like maple syrup, if desiredBeans from one vanilla pod (or 1 teaspoon vanilla extract) Water, as needed1 / 4 cup cacao or carob powder Topping 3 tablespoons raw chocolate3 tablespoons raw peanut butter (or you can use regular — it's up to you) Preparation Process the oats (or buckwheat) and dates until they stick together.Press into the bottom of a spring form pan and put in the f
Peanut Butter and Coconut Ingredients Crust 1 cup oats (or buckwheat if you want it GF) 1 cup dates Cheesecake 2 or more bananas1 / 4 cup melted coconut oil2 cups cashews1 1/2 cups dates1 / 4 cup liquid sweetener, like maple syrup, if desiredBeans from one vanilla pod (or 1
teaspoon vanilla extract) Water, as needed1 / 4 cup cacao or carob powder Topping 3 tablespoons raw chocolate3 tablespoons raw
peanut butter (or you can use regular — it's up to you) Preparation Process the oats (or buckwheat) and dates until they stick together.Press into the bottom of a spring form pan and put in the f
peanut butter (or you can use regular — it's up to you) Preparation Process the oats (or buckwheat) and dates until they stick together.Press into the bottom of a spring form pan and put
in the fridge.
1 cup cornmeal 1 cup Bob's Red Mill Gluten - Free All Purpose Four 1/4 cup of millet flour (optional) 4
teaspoons baking powder 2 tablespoons ground flax seeds
in 6 tablespoons water 1 ripe banana 1 cup non-dairy milk or water 1/2 — 1 cup additional water 1/2 cup blueberries, fresh or frozen 1/4 nuts or seeds (we used a mix of
peanuts, pumpkin seeds and sunflower seeds)
for the chicken: 3 boneless, skinless chicken breasts (about 1 + 3/4 pound) 1
teaspoon baking soda 1
teaspoon cornstarch 2 tablespoons Chinese rice wine 2 tablespoons
peanut oil, divided 1 inch piece of fresh ginger, grated a bunch of snow peas, sliced or cut
in half about 1/3 cup cashews, lightly toasted salt to taste for the sauce: 1 tbsp soy sauce 2 tsp hoisin sauce 1 tsp Chinese rice wine 1 tsp cornstarch 1/2 tsp sugar 1/4
teaspoon sesame oil
If you prefer a more oily, glossy spread that resembles store - bought
peanut butter, add 1
teaspoon of extra virgin coconut oil or 1 tablespoon of regular
peanut butter to the recipe to make it a little oilier
in texture.
1
teaspoon canola or other vegetable oil 1
teaspoon cumin seeds 2 tablespoons poppy seeds 2 jalapeños or serranos, cut into rings or finely minced (seeds removed if you want the dish to be less spicy) 1 tablespoon sugar (or jaggery) Salt, to taste 1/4 cup roasted
peanuts, coarsely powdered 1 medium eggplant, cut into small pieces 1 1/2 cups basmati rice, soaked
in water for 30 minutes, then drained
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)
2 cups flour of choice (NOTE: I use half spelt and half organic AP flour) 1/8
teaspoon baking soda 1
teaspoon salt 2
teaspoon baking powder 3/4 cup
peanut butter powder 1 egg 1 cup milk 1/3 cup warm water 1/4 cup honey 1/4 cup brown sugar 1/4 cup chopped nuts of choice 1/2 cup dried fruits of choice, chopped fine or pulsed
in food processor
Divide the
peanut butter between the cups (about 2
teaspoons each for big cups and 1
teaspoon each for mini cups), scooping and dolloping onto the jelly
in a slightly rounded heap.
In the food processor, add: 1 tbls
peanut butter 1/2 tsp vanilla 1
teaspoon Splenda (or preferred sweetener) heavy sprinkle of cinnamon to taste 1 tbs cream cheese, for smoothness (could be omitted) 1/4 tsp ground flaxseed (for fiber, nutty taste)(could be omitted)
When the chocolate has hardened, remove the pan from the freezer and drop 1 - 1 1/2
teaspoons of
peanut butter
in the middle of each chocolate.
Vanilla Powdered
Peanut Butter but there are many other brands you can use) * 1 tablespoon baking powder * 1/4
teaspoon salt * 244 g / 1 cup pumpkin puree (I've used both Libby's and Farmer's Market brand organic) or butternut squash puree or peeled mashed sweet potato (these all have slightly different tastes but I tried them all and liked them all
in this recipe) * 4 tablespoons all - natural, unsweetened applesauce * 2
teaspoons ground cinnamon * 1
teaspoon vanilla extract * 240 ml / 8 oz.
3/4 cup of rolled oats (gluten free) 1 cup of cashew or almond milk 2 tablespoons of
Peanut Butter & Co Mighty Nut Powered
Peanut Butter (I used chocolate
in this recipe) 1/2
teaspoon ground cinnamon 1 banana sliced
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
* You can use
peanut butter
in this recipe, but omit the lemon juice and increase the baking soda to 3/4
teaspoon.
Using a spoon or spatula, place about 1 - 2
teaspoons of chocolate
in the liner to cover the
peanut butter filling and give you a flat top.
3/4 cup chicken broth 1/4 cup rice wine vinegar 2 tablespoons Asian plum sauce (available
in Asian markets) 1 tablespoon sugar 1 tablespoon cornstarch 1/2
teaspoon sesame oil 1 tablespoon vegetable oil,
peanut preferred 1 green onion, chopped 1
teaspoon minced ginger 4 whole santaka chiles, chile piquins, or other small hot, red chiles 2 tablespoons Asian garlic chile paste 1 tablespoon New Mexican red chile powder
4 large pieces ginger, peeled 4 fresh piquin chiles, chopped or substitute serranos 5 cloves garlic, peeled 3 shallots, peeled 1
teaspoon cumin seed 1
teaspoon anise seed 1 tablespoon ground turmeric 3 stalks lemon grass 2
teaspoons sugar 1 pound boneless chicken, cut into strips Indonesian
Peanut - Chile Sauce (available
in Asian markets) Diced cucumbers and onions for garnish
In a small bowl add 1
teaspoon of Bigfat's 4o8 Jerk Style Hot Sauce into 1/4 cup of
peanut butter and mix thoroughly.
Right now there are two options, 1) you can place the sliced banana onto the
peanut butter, cover the sandwich and eat it cold, OR 2) melt a
teaspoon of yogurt spread or margarine
in a frying pan and add the banana slices one at a time so they are spread out then dust with cinnamon.
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
Pair with Juniper Jasmine Viognier cocktail of choice 1 tablespoon chopped fresh tarragon 1
teaspoon dijon mustard juice of 1 mandarin orange 1 tablespoon minced chives 2
teaspoons rice vinegar 1/4 cup
peanut oil pinch of salt and pepper meat from one dungeness crab, or other crabmeat (1 1/2 - 2 cups picked) shaved fennel bulb, thinly sliced 4 mandarin oranges, peeled and sectioned 1 cucumber, thinly sliced 4 cups frisee, washed and trimmed 2 belgium endives,
in 1» slices 1 small radicchio, thinly sliced
1 1/2 lbs wild salmon filets,
in 4 pieces 1/2 cup mirin 1/2 cup soy sauce 1
teaspoon minced ginger 1
teaspoon minced garlic 2
teaspoons toasted sesame oil 2 scallions, sliced 3 tablespoon
peanut oil 1/2 cup sesame seeds, lightly toasted
2 lbs boneless, skinless chicken thighs,
in 1» pieces 1 tablespoon curry powder 1 tablespoon minced ginger 2 cloves garlic minced 1/2 cup small diced yellow onion 2 tablespoons
peanut oil 1 stalk lemongrass, sliced diagonally
in 2» lengths 2 Kaffir lime leaves (optional) 1 can (14 ounces) coconut milk 1 red bell pepper, sliced 1 yellow bell pepper, sliced 1 jalapeño, seeded and minced 1/2 cup rough chopped cilantro 1/2 cup toasted
peanuts 1 cup thai basil leaves, whole 2
teaspoons fish sauce lime wedges
Never been disappointed
in the least by any of your recipes, they've even conquered my boyfriend who's a die - hard meat - addict, so thank you so much for helping me to get him there, slowly...;) And by the way, he hates it when the peanuty / almondy flavor is too strong, which is kind of the point
in a pad thai, so I tweaked your recipe a bit by replacing the
peanut butter by one avocado and a few
teaspoons of almond butter, it made the trick
in terms of texture and met the overwhelming approval of everyone around the table!
10 dried red New Mexican chiles, seeds and stems removed, soaked
in hot water for 1 hour 1/2 cup
peanut oil 1 onion, chopped 1 8 - ounce can tomato sauce 1
teaspoon salt
Whisk together 1/4 cup
peanut butter, 2 tablespoons reduced - sodium soy sauce, 1 tablespoon unseasoned rice vinegar, 1
teaspoon toasted sesame oil, and 1/2
teaspoon sugar
in a large bowl.
Whisk
in 1/2 cup
peanut butter, 2 tablespoons vegetable oil, and 1/2
teaspoon salt.
In a small bowl, mix 1/4 cup
peanut butter, 1/2
teaspoon toasted sesame oil, 1 tablespoon chili - garlic sauce, 2 tablespoon reduced - sodium soy sauce, and 3 tablespoon water.
Combine 1/2 cup coconut milk, 1/2 cup
peanut butter, 1 tablespoon reduced - sodium soy sauce, 1
teaspoon chopped garlic, 1
teaspoon fresh lime juice, 1/2
teaspoon salt, a pinch of crushed red pepper flakes, and 2 tablespoons water
in a blender.