Sentences with phrase «roasted peanut oil»

Try this recipe: Peanut Butter Pancakes Ingredients: All - purpose flour, sugar, baking powder, fat - free milk, chunky peanut butter, roasted peanut oil, vanilla extract, eggs Calories: 349

1 1/2 teaspoons roasted peanut oil 1/2 teaspoon ground cayenne pepper 1/4 teaspoon ground cumin 1/8 teaspoon garlic powder Heavy pinch of fine sea salt 1 cup dry roasted unsalted peanuts

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

1 tablespoon roasted peanut oil 3 garlic cloves, minced 1 cup creamy natural peanut butter 1 cup coconut almondmilk blend 1/4 cup tamari (or soy sauce) 2 tablespoons rice vinegar 1 heaping teaspoon red pepper flakes 1/4 teaspoon dried cilantro, optional Pinch of fine sea salt

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 chopped

Not exact matches

Double Chocolate Protein Sandwich Cookie Ingredients: Chocolate Peanut Spread (Dry Roasted Peanuts, Protein Blend [Hormone - Free Whey Protein, Unsweetened Cocoa, Natural Flavor, Less Than 0.1 % Lecithin & Stevia], Chocolate Chips [Unsweetened Cocoa, Cocoa Butter, Vanilla, Less Than 0.1 % Soy Lecithin], Organic Cane Sugar (Granulated and Powdered), Unsweetened Cocoa, Organic Virgin Coconut Oil), Cane Sugar, Hormone - Free Whey Protein, Palm Oil * (Sustainably Sourced), Gluten Free Oat Flour, Natural Flavors, Dutch Cocoa Powder, Whole Eggs, Salt, Baking Soda.

BetterBody Foods PBfit is made by gently roasting peanuts, and then pressing the peanuts to extract the majority of the oil from those peanuts.

This granola is packed full of flavor and nutrition Mixed with our rolled oats you will find delectable sunflower seeds, sesame seeds, dry roasted peanuts, honey, malted barley, raisins, corn germ oil, peanut butter, dates, filberts, cashews, and vanilla.

Beyond that, the recipe basically involves melting together the coconut oil / butter, peanut butter, and honey, then stirring the resulting mixture into a bowl of rolled oats and roasted peanuts.

Rolled oats, sunflower seeds, sesame seeds, dry roasted peanuts, honey, canola oil, malted barley, safflower oil, raisins, corn germ oil, peanut butter, dates, soybean oil, filberts, cashews, vanilla, and salt.

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

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.

Directions: Using a mortar and pestle, or a small grinder, mix garlic, ginger and half of the peanut oil to form a thick paste / Add other spices, half of the water (1/2 C) to this mix, stir together and set aside / In a sauce pan, heat the other tablespoon of oil to medium hot, add cumin and mustard seeds and allow them to sizzle momentarily / Add spice paste, turn heat to medium low, and while stirring, allow to cook for 1 to 2 minutes / Add cauliflower and potatoes, sweet or hot pepper if using / Stir together so that vegetables are coated with the spices / Add the other 1/2 C water, place a lid on, and simmer for 10 — 15 minutes, until vegetables are tender / Remove lid and simmer for another 5 minutes / If vegetables are done, remove them from the pan and continue to simmer the sauce until it reduces and thickens slightly — just a minute or two / Add roasted asparagus to the bowl / Spoon sauce over winter and spring veggies, sprinkle with chives.

Dark Raisins (1 / 10th of 1 % vegetable oil to prevent clumping), Golden Raisins (Sulphur dioxide, 1 / 10th of 1 % vegetable oil to prevent clumping), Roasted Peanuts (Peanut Oil), Strawberries (Sugar, Citric Acid, Fruitmax TM Cranberry Ws (Natural Color), Strawberry Flavor, Sulfur Dioxide), Cranberries (Sugar, Sunflower Oil), Cherries (Sugar, Sunflower Oil), Dry - Roasted Soybean Halvoil to prevent clumping), Golden Raisins (Sulphur dioxide, 1 / 10th of 1 % vegetable oil to prevent clumping), Roasted Peanuts (Peanut Oil), Strawberries (Sugar, Citric Acid, Fruitmax TM Cranberry Ws (Natural Color), Strawberry Flavor, Sulfur Dioxide), Cranberries (Sugar, Sunflower Oil), Cherries (Sugar, Sunflower Oil), Dry - Roasted Soybean Halvoil to prevent clumping), Roasted Peanuts (Peanut Oil), Strawberries (Sugar, Citric Acid, Fruitmax TM Cranberry Ws (Natural Color), Strawberry Flavor, Sulfur Dioxide), Cranberries (Sugar, Sunflower Oil), Cherries (Sugar, Sunflower Oil), Dry - Roasted Soybean HalvOil), Strawberries (Sugar, Citric Acid, Fruitmax TM Cranberry Ws (Natural Color), Strawberry Flavor, Sulfur Dioxide), Cranberries (Sugar, Sunflower Oil), Cherries (Sugar, Sunflower Oil), Dry - Roasted Soybean HalvOil), Cherries (Sugar, Sunflower Oil), Dry - Roasted Soybean HalvOil), Dry - Roasted Soybean Halves.

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.

Check the seasoning and serve with a sprinkling of chilli flakes, a handful of chopped roasted peanuts, and a drizzle of oil.

Combined with the cheese, a light dressing of chipotle peppers (sold in a can with adobo sauce) and olive oil, and a good handful of chopped cilantro, the spaghetti squash takes on a Southwestern flavor that could accompany dishes such as Rick Bayless» Smoky Peanut Mole with Pork Tenderloin or Roasted Tomatillo Shrimp Taco with Honey - Lime Slaw.

1/4 c white wine vinegar 3 Tbsp canola oil 3 Tbsp peanut butter 1 Tbsp reduced - sodium soy sauce 1/2 tsp salt 1 lb broccoli, tops cut into small florets and stems peeled and chopped 1/4 c dried cherries, cranberries, or raisins 1/4 c roasted peanuts, chopped

Nonfat Milk, Cream, Cane Sugar, Roasted Pistachios, Tapioca Syrup, Honey, Peanut Oil, Sea Salt, Natural Flavor.

Paul Gelose and Carolyn Lamb knew with some creativity, they could turn the boring oil roasted or salted peanut offerings into something new and exciting.

«Ever since I was a kid, it's always been Planters and oil roasted peanuts,» Gelose says.

2 tablespoons canola oil 2 pounds boneless, skinless chicken thighs 1 tablespoon kosher salt 1 large onion, chopped 3 - inch piece of ginger, peeled and minced 8 garlic cloves, minced 3 pounds sweet potatoes, peeled and cut into 2 - inch pieces 1 — 15 ounce can crushed tomatoes 4 cups low sodium chicken stock 1 cup natural creamy peanut butter 1 cup roasted peanuts 1 tablespoon ground coriander 2 teaspoons cayenne, or to taste salt and freshly ground black peppers 1/2 cup cilantro, chopped

Coconut Ginger Chowder Confetti Cookies Cookies «n» Cream Ice Cream Cranberry Amaretto Upside Down Cake -LCB- Vegan -RCB- Cranberry Sauce Dandelion Green and Spring Onion Risotto Dark Chocolate Peanut Butter Ice Cream Cups (stop it) Deep Dish Pear Pie with Spice Crumble Topping Fettu - green - e Fish & Chips — Baked Cod & Sweet Potato Fries Ground Beef and Dried Mushroom Ragu Guacamole Ginger Beer Reduction Brussels Sprouts & Walnuts Gnocchi with Leeks and Blistered Cherry Tomatoes -LCB- Vegan -RCB- Grapefruit Pimm's Cup Green Chile Sauce Greenest Tahini Sauce Hatch Chile Pepper Scones with Cheeses Honey Butter Honey - Ginger Glazed Carrots Hummus Jalapeno Cheddar Beer Bread Kale Bowls Kale Salad with Toasted Couscous and Hazelnuts Lavender Lemon Pound Cake «Legendary» Chewy Chocolate Chip Cookies Lemon Cake Lemony Purple Kale and Sorrel Salad Lentils & Brussels Sprouts Malted Chocolate Pudding Parfaits with Pretzel Crunch Mango and Avocado Salad on Bulgur Wheat Maple Millet Puffy Crunch Cereal Oatmeal Cookies with Cranberries -LCB- Vegan -RCB- Migas One - Pot White Bean Stew Olive Oil Ricotta Cake with Blueberry - Plum Coulis Olive Tapenade Oven - Dried Tomatoes Pappardelle with Meat Sauce Peanut Butter S'mores Bars Pear Sauce Spice Cake Perfect Pie Crust Perfect Roast Chicken Pickled Peppers and Shallots over Kale, with a Soft - Poached Egg Pickled Pepper Vinegar Hot Sauce Pimm's Cup Slushies Pretzel Crunch Profiteroles with Amaretto Cream and Chocolate Sauce Pupusas!

Confetti Cookies Cookies «n» Cream Ice Cream Cranberry Amaretto Upside Down Cake -LCB- Vegan -RCB- Dark Chocolate Peanut Butter Ice Cream Cups (stop it) Deep Dish Pear Pie with Spice Crumble Topping Oatmeal Cookies with Cranberries -LCB- Vegan -RCB- Pear Sauce Spice Cake Perfect Pie Crust Perfect Roast Chicken «Legendary» Chewy Chocolate Chip Cookies Lavender Lemon Pound Cake Lemon Cake Malted Chocolate Pudding Parfait with Pretzel Crunch Olive Oil Ricotta Cake with Blueberry - Plum Coulis Peanut Butter S'mores Bars Pumpkin Spice Bundt Cake with Maple Cinnamon Glaze -LCB- Vegan -RCB- Pumpkin Spice «Pop Tarts» -LCB- Vegan -RCB- Profiteroles with Amaretto Cream and Chocolate Sauce Simple Short Cookies Squirrel Cookies Strawberry Banana No - Churn Ice Cream with Campari Swirl Strawberry Pie Sugar Cookies — Christina Tosi's Confetti Cookies Vietnamese Iced Coffee Ice Cream

2 cups crispy almonds * 1 cup roasted, salted cashews (preferably roasted in peanut oil or dry roasted) 3/4 cup diced dried papaya (approx. 1/4 inch dice) 1/2 cup diced dried pineapple (approx. 1/4 inch dice) 1/2 cup raisins

He added chopped cilantro, more soy sauce, sesame oil and roasted peanuts.

1 (112g) extra ripe banana, mashed 1/2 cup (142g) natural peanut butter 2 tablespoons (22g) refined coconut oil, melted (but not hot) 1/4 cups (78g) pure maple syrup 1/4 cup (55g) Califia Farms original almondmilk 1 1/4 cups (122g) oat flour 1/2 teaspoon fine sea salt 1/4 teaspoon baking soda 1 cup (98g) thick rolled oats 1/4 cup unsweetened banana chip meal (see notes above) 1/4 cup dry roasted peanuts, roughly chopped 2 ounces good quality dark chocolate, roughly chopped

1 teaspoon chili powder, preferably ancho (if you use a regular supermarket chili powder, cut down the cumin below) 1 teaspoon smoked paprika 3/4 teaspoon ground cumin 1/2 teaspoon ground black pepper 1/2 teaspoon cayenne pepper, or more to taste 3/4 cup pecans 3/4 cup raw almonds 1/2 cup dry roasted peanuts 1/2 cup raw pistachios 2 tablespoons extra virgin olive oil 2 tablespoons agave nectar 1/2 teaspoon coarse salt (I like Maldon sea salt on these)

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 used oil - roasted peanuts because that's all I could find.

4 ounces ALOHA original dark superfood chocolate, roughly chopped 2 tablespoons refined coconut oil 1/3 cup creamy peanut butter 1 tablespoon Grade B maple syrup, cold 3 - 4 tablespoons peanut meal 1 tablespoon dry roasted peanuts, roughly chopped Pinch of fine sea salt

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

Filed Under: Seafood Tagged With: carrots, chili garlic sauce, cilantro, cornstarch, dry roasted peanuts, garlic, green onions, hearts of romaine, hoisin sauce, matchstick carrots, olive oil, peanuts, red bell pepper, rice vinegar, romaine lettuce, salad shrimp, sesame oil, soy sauce

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)

4 cups prepared sticky rice 2 tablespoons sesame oil 1 small onion, diced 5 ribs of celery, diced 8 ounces ready - to - serve teriyaki tofu, diced medium 1/4 cup peanut butter 1/3 cup soy sauce 1 teaspoon garlic, minced or powdered 1/8 teaspoon cayenne pepper 1 1/4 cups cold water 2 tablespoons cornstarch 1 cup roasted peanuts, salted or unsalted, for garnish 1/2 cup chopped green onions for garnish

* 2 cups unsalted, roasted peanuts, preferably organic * pinch of salt, or to taste * 1 - 2 teaspoons peanut oil or organic, sustainable shortening: I used one made from coconut / palm oil (optional - for creamier peanut butter) * 2 teaspoons honey or pure maple syrup, or to taste (optional - for sweeter peanut butter)

The resulting nut butters (classic peanut and blends of peanut — pecan, almond, and cashew) are roasted and ground by hand, using local peanuts, wildflower honey, organic coconut oil, and sea salt.

Nuts and seeds 1 tablespoon canola oil 1/2 cup whole almonds 1/4 cup pecans 1 tablespoon unsalted roasted peanuts 1/4 cup shelled pepitas 3 tablespoons sesame seeds

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

INGREDIENTS: Missy J's Carob (Organic Palm Oil, Organic Australian Carob Powder, Organic Coconut Sugar, Organic Coconut Oil, Organic Sunflower Lecithin, Sea Salt), Organic Peanut Butter (Organic Dry Roasted Peanuts, Organic Palm Oil.

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

Crab Pad Thai 8 oz rice noodles 1 cup tamarind water / concentrate 1/2 cup fish sauce 3 tbsp sugar 1 tbsp soy sauce 8 tsp vegetable oil 2 cloves garlic, minced 2 eggs, lightly beaten 8 oz lump crabmeat 2 cups bean sprouts 6 scallions, thinly sliced 1/2 cup roasted salted peanuts, chopped 2 limes, cut into wedges, for serving

3 Tablespoons High Quality Unrefined Coconut Oil 1/2 Cup Organic Yellow Popcorn 3 Tablespoons Butter 2 Tablespoons Raw Local Honey 1/4 Teaspoon Salt 1/4 Cup Peanut Powder 1/2 Cup Roasted Salted Peanuts (optional)

Asparagus, Mushroom, Brioche «Hole in One» Salad with Truffle Cream Vinaigrette Asparagus and Tomato Salad with Warm Ham Vinaigrette Beet, Red Cabbage & Carrot Salad with Seeds, Currants and Orange Pomegranate Molasses Dressing Black Rice, Butternut Squash, Orange & Cashew Salad Blue Baby Potato Salad Butternut & Quinoa with Lemon & Honey Caesar Salad with Parmesan Croutons Carrot Salad with Moroccan Spices Cauliflower Steak with Mushroom Ragout & Hee Hee Chicken and Potato Crisp Salad with Watercress and Dijon Vinaigrette Confetti Salad with Carrot Juice Vinaigrette Crispy California Avocado Taco with Chipotle Corn Relish Cumin Garlic Roasted Carrots and Avocado Salad with Citrus Dressing, Arugula and Sesame Seeds Fennel Romano Coins & Salad Greens with Buttermilk Sriracha Dressing Flageolet, Nectarine & Tomato Salad with Ginger, Lime & Pistachios Fried Tomatillo Wedges with Apple Ham Vinaigrette & Cilantro Lime Aioli Goat Cheese Buttermilk Dressing with Orange - Chili Croutons Grilled Corn, Zucchini, Red Pepper and Potato Salad with Red Wine Vinaigrette Grilled Halloumi Cheese & Watermelon Salad with Basil Mint Sauce Grilled Zucchini with Anchovy Garlic Caper Sauce Italian Chopped Salad Mango & Banana Salsa with Talapia Nectarine & Corn Salad with Lime Ginger Cilantro Vinaigrette Orange, Pea and Leek Salad Orange Slices Salad with Avocado Green Olive Salsa Papaya, Pineapple and Avocado Salad Pear, Blue Cheese & Watercress Salad Poached Egg, Prosciutto and Asparagus Salad with Romesco Sauce Quinoa Salad with Pistchios and Dried Apricots, Orange, Rice Vinegar and Sesame Oil Red Lentil, Carrot & Avocado Salad Red Potato and Green Bean Salad with Goat Cheese Buttermilk Dressing Rice, Chicken, Asparagus, Avocado Salad with Cilantro Puree Vinaigrette Roasted Shrimp and Pineapple Salad Shrimp Salad Sandwich with Spicy Lime Aioli Shrimp Salad Thai Style with Gula Jawa Sliced Chicken Salad with Zucchini Ribbons, Avocado, Oranges & Dijon vinaigrette Smoked Salmon Tomato Cups Soba Noodle Salad with Ginger Peanut Dressing Spring Rolls with 8 Dipping Sauces Thai Beef Salad Thousand Island Dressing, Homemade by Lynne Tofu & Soba Salad with Peanut Sauce Valencia Salad with Oranges, Serrano Ham and Manchego Cheese Waldorf Turkey Salad Wheat Berry, Green Olive and Roasted Pepper Salad with Lemon Zest Vinaigrette

Dusted with organic fair trade dark cocoa, roasted peanut flour, cane sugar, a touch of coconut oil and sea salt.

INGREDIENTS: Missy J's Carob (Organic Palm Oil, * Australian Carob Powder, * Coconut Sugar, * Coconut Oil, * Sunflower Lecithin, Sea Salt), * Peanut Butter (* Dry Roasted Peanuts, * Palm Oil, Sea Salt), Peanuts, * Brown Rice, * Coconut Oil, Sea Salt * DENOTES ORGANIC CONTAINS Peanuts & Coconut

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1/2 cup crunchy peanut butter 1/3 cup maple syrup 1/4 cup coconut oil, liquid 1 teaspoon vanilla extract pinch of salt 1/2 cup dry roasted cashews, roughly crushed

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