Creamy Peanut Butter has that perfect combination of creamy and extra crunchy textures with the fresh
roasted peanut taste you love.
Not exact matches
As I often try to give my children energy balls too, I use Wowbutter (nut - free, made from
roasted soya but
tastes exactly like
peanut butter) and sunflower seeds in place of
peanuts.
Old Fashioned Smooth is a great
tasting, all - natural
peanut butter made with our special blend of perfectly
roasted peanuts and just a tiny bit of 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.
These dark
roasted unsalted in - shell jumbo
roasted peanuts will surely be the highest quality and freshest nuts you have ever
tasted.
One
taste of these delicious unsalted
roasted Virginia
peanuts, and you will know why
peanuts are still America's favorite snack.
Organic dry
roasted peanuts out of the shell are smaller than the traditional Virginia
peanuts, but pack a much sweeter
taste.
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
Depending on how you want it to
taste, you can use raw or
roasted peanuts.
Go Bananas ™ has an awesome sweet
taste with banana chips and chocolate banana chips that is then balanced with honey
roasted sesame sticks,
roasted, no salt
peanuts and
peanut butter gems.
The perfect balance of both flavors, Sweet Heat ™ offers a
taste of sweetness with butter toasted
peanuts and honey
roasted peanuts.
Cranberry Almond Protein Bars, Gim me Some Oven Gluten Free Chex Mix, from Iowa Girl Eats Homemade Kettle Corn, from The Kitchn Dark Chocolate Sea Salt Almonds, from Sally's Baking Addiction Endives with Oranges and Almonds, from Smitten Kitchen Crispy
Roasted Chickpeas, from Steamy Kitchen Crispy Kale Chips, from Steamy Kitchen No Crust Pepperoni Pizza, from Closet Cooking Single Ingredient Pear Crisps, from Charlotte's Lively Kitchen Healthy Homemade Strawberry Gummy Bears, from Desserts With Benefits 2 Ingredient Coconut Bites, from Maria Ushkakova Quick and Easy Dill Refrigerator Pickles, from Once Upon a Chef
Peanut Butter No Bake Energy Bites, from Gluten Free on a Shoestring Mango Fruit Rollups, from Just a
Taste Barbecue Sweet Potato Chips, from Serious Eats Flawless Kale Chips, from Oh She Glows
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)
Finally onto the Suma PB, this is undoubtedly the best pb I have ever
tasted, and it is just
roasted peanuts?!
I don't think the recipe works if you don't
roast the
peanuts but it does
taste lovely and fresh!
I had high hopes when I opened the jar because it smelled fantastic, but it
tastes horribly dry and bitter (the only ingredients are dry
roasted blanched organic
peanuts and salt).
I bet
roasting the
peanuts beforehand makes it
taste so much better!
One last thing I prefer making my own with a Champion Juicier but just recently tried and failed miserably at buy unshelled raw
peanuts dry
roasting and shelling and grinding — the result did not look or
taste like
Peanut Butter as I know it.
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 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)
* 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)
Instead of
roasted peanuts I used
roasted cashews, which
taste better and offer a few more health benefits.
But unlike in a classic cake, where nuts continue to
taste roasted after baking, the microwaved
peanuts were steamed, making them chewy and unappetizing.
Use your favorite, best
tasting one to you (mine is the
roasted salted
peanut butter from Trader Joe's).
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
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
Some of the standout recipes from
Taste of Asia include Tamarind Sweet Potatoes, Shahi Paneer, Semolina Cashew Halva, Thom Kha Pak, Spicy
Peanut Noodles,
Roasted Eggplant with Black Sesame Sauce, Pumpkin Pine Nut Soup, Homemade Dim Sum, Indonesian Coconut Tempeh (we love tempeh!)
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
A sweet blend of
tastes and textures with honey
roasted peanuts, yogurt covered raisins and dried fruit mix.
You would love it, it really does
taste like
peanut butter since it's made from whole,
roasted peanuts!
(For a
peanut - free option there are several brands of
roasted soy butter that
taste just like
peanut butter, or use another nut or seed butter instead.)
Did you know
roasted peanuts can
taste different?
Bring together 1 chopped apple, 1 peeled and chopped cucumber, fistful of boiled fresh green peas, 1 grated carrot, 1/4 cup paneer cubes (sauteed in a tsp of oil for 2 - 3 mts), salt and pepper to
taste, 1/2 tbsp honey, 1 1/2 tbsps coarsely ground
roasted peanuts.
Feed Me Phoebe: Healthy
Peanut Butter Banana Smoothie with Cacao Nibs Poet in the Pantry: Strawberry Lemonade (Sweetened with Pure Maple Syrup) Dishin & Dishes: Summertime Basil Lemonade Jeanette's Healthy Living: Frozen Mango Lemonade Mocktail Dishing With Divya: Thandai Virtually Homemade: Strawberry Soda with Lime The Lemon Bowl: Banana Licuado (Mexican Smoothie) Weelicious: Mermaid Deep Sea Punch Elephants and the Coconut Trees: Mango Lassi Cooking With Elise: Black Cherry Sweet Tea Devour: 5 Booze - Free Picnic Sips
Taste With The Eyes:
Roasted Barley - Corn Tea Daily * Dishin: Sweet Balsamic Spritzers FN Dish: Refreshing Summer Drinks for the Whole Family
Feed Me Phoebe: Healthy
Peanut Butter Banana Smoothie with Cacao Nibs Dishin & Dishes: Summertime Basil Lemonade Jeanette's Healthy Living: Frozen Mango Lemonade Mocktail Dishing With Divya: Thandai Virtually Homemade: Strawberry Soda with Lime The Lemon Bowl: Banana Licuado (Mexican Smoothie) Weelicious: Mermaid Deep Sea Punch Elephants and the Coconut Trees: Mango Lassi Cooking With Elise: Black Cherry Sweet Tea Devour: 5 Booze - Free Picnic Sips
Taste With The Eyes:
Roasted Barley - Corn Tea Domesticate Me: Vegan «Orange Julius» Smoothie Daily * Dishin: Sweet Balsamic Spritzers FN Dish: Refreshing Summer Drinks for the Whole Family
Feed Me Phoebe: Healthy
Peanut Butter Banana Smoothie with Cacao Nibs Poet in the Pantry: Strawberry Lemonade (Sweetened with Pure Maple Syrup) Dishin & Dishes: Summertime Basil Lemonade Jeanette's Healthy Living: Frozen Mango Lemonade Mocktail Dishing With Divya: Thandai Virtually Homemade: Strawberry Soda with Lime The Lemon Bowl: Banana Licuado (Mexican Smoothie) Weelicious: Mermaid Deep Sea Punch Elephants and the Coconut Trees: Mango Lassi Cooking With Elise: Black Cherry Sweet Tea Devour: 5 Booze - Free Picnic Sips
Taste With The Eyes:
Roasted Barley - Corn Tea Domesticate Me: Vegan «Orange Julius» Smoothie Daily * Dishin: Sweet Balsamic Spritzers FN Dish: Refreshing Summer Drinks for the Whole Family
One
taste of these delicious unsalted
roasted Virginia
peanuts, and you will know why
peanuts are still America's favorite snack.
5 tablespoons oil 3/4 tablespoon seedless tamarind pulp, soaked in 3 1/2 tablespoons water 3/4 cup
roasted peanuts, skins removed and coarsely blended 3/4 cup water Sugar, to
taste Salt, to
taste
But if you're looking for other recipes I've shared for
Taste of Home Tuesday you can check out cream cheese swirl brownies, Parmesan
roasted asparagus and this family favorite mini
peanut butter - filled brownie cupcakes.
The filling is topped with mini semi-sweet chocolate chips and some chopped, salted, dry
roasted peanuts which give the pie a great sweet - and - salty
taste!