«Skinny Banana Sundae» — 1 banana sliced (0SP) and topped with 2 teaspoons chocolate syrup (2SP) and 2
teaspoons chopped peanuts (2SP)
Not exact matches
10 small dried red chiles, such as piquins, stems removed 2
teaspoons ground cumin 2
teaspoons ground coriander 2 small onions 1
teaspoon black peppercorns 1/2 cup fresh cilantro 1/4 cup fresh basil or mint leaves 1
teaspoon salt 3 2 - inch stalks lemongrass, including the bulb 1 1 - inch piece of galangal, peeled 1 tablespoon
chopped garlic 1 tablespoon shrimp paste 1 tablespoon corn or
peanut oil 1 tablespoon lime zest 1/4 cup water
1
teaspoon cayenne powder 1
teaspoon cumin powder 1
teaspoon coriander powder 1/4
teaspoon cardamom powder 1/4
teaspoon cinnamon powder 1
teaspoon freshly ground black pepper 1
teaspoon sugar 1/4
teaspoon salt 1 3 - pound chicken, boned, and coarsely
chopped (1 1/2 to 2 pounds of meat) 1/3 cup
peanut or vegetable oil 2 cups sweet potatoes, peeled and cut into 1?
4 green onions,
chopped, white part only 4 cloves garlic, minced 1
teaspoon peeled and minced fresh ginger 1 (3 - inch) stalk lemongrass, minced 1 tablespoon
peanut oil 1 1/2 cups chicken stock 3 tablespoons crushed red chile 1 tablespoon soy sauce 2
teaspoons dark brown sugar 1/4
teaspoon ground cumin 1 tablespoon lime juice 1
teaspoon prepared prawn paste (blacan) 1
teaspoon tamarind paste 2 cups crunchy
peanut butter Salt to taste
3 tablespoons sesame oil 3 tablespoons
peanut oil 4 exotic or Japanese eggplants, peeled and diced 2 small green chiles, such as serrano, seeds and stems removed,
chopped 2 onions, coarsely
chopped 4 cloves garlic 2
teaspoons chopped ginger 1
teaspoon ground turmeric 1 2 - inch piece lemongrass, including the bulb 1 chicken, cut up 1 cup beer (or substitute water) 1/4 cup dry white wine 1 tablespoon fish sauce, nam pla, (or substitute light soy sauce) 1/4
teaspoon ground cardamom 1/8 cup
chopped cilantro
Blueberry Chipotle Barbecue Sauce Makes about 4 cups 1 tablespoon
peanut oil 1 small onion, finely
chopped 3 cloves garlic, minced 1 inch chunk of peeled ginger, minced 2 cups blueberries (I bet raspberries or blackberries would be great, too) 1/2 cup veggie broth or water 2 tablespoons ketchup 2 tablespoons soy sauce 2 to 3
teaspoons chipotle powder (smoked paprika would work too) 1/4 cup molasses 2 tablespoons sugar (or more to taste) Salt to taste, if needed Preheat a sauce pan over medium heat.
Banana Nut Cake 2 cups Gold Medal ® all - purpose flour 1 package (3.4 ounce) banana cream pudding mix 1 1/2
teaspoons baking soda 1/4
teaspoon salt 1/2 cup (1 stick) unsalted butter, softened 1 cup granulated sugar 3 large eggs 1
teaspoon vanilla 3/4 cup buttermilk 1 1/4 cups mashed bananas (about 3 large) 3/4 cup
chopped peanuts
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 cup unsalted
peanut butter 3/4 cup maple syrup 1
teaspoon fine - grain sea salt 2 1/2
teaspoons agar agar flakes (available at a health foods stores) 4 cups unsweetened (or lightly sweetened) crisp brown rice cereal 3/4 cup pistachios, toasted and
chopped
1 tablespoon vegetable oil 1 1/4 cups rolled oats 1 1/4 cups
chopped toasted walnuts 1/2 cup oat bran 1 1/2 cups puffed cereal you like, pounded into smallish bits (I used Barbara's
Peanut Butter Puffins and Shredded wheat, both with success) 1 cup dried cranberries, coarsely
chopped 3 pieces of dried crystallized ginger, finely
chopped 1 cup brown rice syrup 1
teaspoon pure vanilla extract 1/2
teaspoon salt
Marinade: 1/4 cup
chopped shallot 1 clove garlic 1
teaspoon agave syrup A few dashes fresh black pepper 1 tablespoon soy sauce 1 tablespoon
peanut oil (or canola oil) 2 tablespoons sliced lemon grass Juice of one lime
2 (15 - ounce) cans garbanzo beans, rinsed & drained 1 medium Golden Delicious apple, peeled &
chopped 1/3 cup freshly squeezed lemon juice 1/4 cup creamy
peanut butter or tahini 2 to 3 Tablespoons water 1/2
teaspoon salt 1/2
teaspoon apple pie spice 1/4
teaspoon cayenne pepper, optional additional cayenne pepper, optional apple slices, carrot slices, and / or whole wheat crackers
4 ounces unsweetened chocolate 1/2 cup butter, melted 1/2 cup creamy
peanut butter 2 cups light brown sugar 4 large eggs 2
teaspoons vanilla extract 1 cup all - purpose flour 16 -LRB-.65 ounce) Butterfinger candy bars,
chopped (or just use 10.4 ounces total)
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
Broth: 2 tablespoons whole coriander seeds 1 tablespoon
peanut oil (or canola oil) 2 inch nub ginger, thinly sliced (no need to peel) 6 cloves garlic, smashed 1 large white onion, roughly
chopped 3 tablespoons sliced lemongrass 1
teaspoon salt 4 cups vegetable broth (or equivalent bullion) 6 cups water Juice of one lime
Asian Dressing: 4 Tablespoons cider vinegar 1/2
teaspoon brown sugar 1/8 cup Tamari sauce 1
teaspoon garlic and ginger puree 1 Tablespoon olive oil 2 Tablespoons pumpkin seeds 1/4 finely
chopped red onion 2 Tablespoons
peanut butter
1 very ripe banana 1/2 cup of fresh blueberries + extra for decorating the cookies (optional) 2 tablespoons of milled flaxseeds + 4 tablespoons of water 1/2 cup of almond butter (
peanut butter will work as well) 1 1/2 cup of jumbo oats 1/2 cup of ground almonds 3 -4 tablespoons of roughly
chopped hazelnuts 3 tablespoons of melted coconut oil 3 tablespoons of maple syrup or date nectar a dash of vanilla extract 1
teaspoon of baking powder 3 tablespoon of almond milk pinch of sea salt
• 3 serrano or Thai green chiles, stems removed, minced • 1 large cucumber, peeled and finely diced • 1/4 cup shredded carrots • 4 green onions,
chopped, including the tops • 2 tablespoons vinegar • 1 tablespoon
peanut oil • 1
teaspoon soy sauce • 1
teaspoon minced fresh ginger • 1/2
teaspoon sesame oil • 1/2
teaspoon sugar
1 tablespoon
peanut oil 1 medium onion,
chopped 1 tablespoon minced onion 4 cups tomato sauce 2 tablespoons finely
chopped chipotle chile 1 tablespoon salt 2 cups corn kernels cut from cobs 3 cups baked, soft acorn squash (about 2 medium squashes) 1/2 cup terriyaki sauce 3 cups water 3 cups chicken stock 1
teaspoon ground cinnamon 1/2
teaspoon bay leaf 1/2
teaspoon vanilla 1 cup freshly squeezed orange juice 1 tablespoon sugar 1 tablespoon raw honey 1 1/2 tablespoons freshly squeezed lime juice Garlic croutons for garnish
3 cups chicken, cut into 1 / 2 - inch cubes 1 tablespoon dark soy sauce 1/2
teaspoon salt 1 tablespoon white sugar 2 tablespoons cooking wine 2
teaspoons fresh ginger root, peeled and
chopped 2
teaspoons scallions,
chopped 2/3 cup dried hot red chile pepper pods, coarsely
chopped 2 tablespoons Sichuan pepper, crushed 1/4 cup plus two tablespoons red chile oil (see accompanying recipe) 2 tablespoons unsalted
peanuts,
chopped 1 tablespoon white sesame seeds Cilantro sprigs for garnish
8 fresh New Mexican green chiles, stems on 3/4 pound snapper fillets, minced 1/3 cup water chestnuts, finely
chopped 1 egg white, lightly beaten 2 green onions, minced 2
teaspoons peanut oil, divided 2
teaspoons soy sauce
1 medium onion,
chopped 4 cloves garlic, minced 1 tablespoon olive oil 1 cup hot water 1/2
teaspoon curry powder 1 tablespoon fresh ginger, grated 1 cup natural
peanut butter (or other nut butter; try cashew!)
4 oz fresh pasta or 1 serving dry noodles (linguine or spaghetti are good choices, use eggless for vegan) 1 - 2 tsp toasted sesame oil (or use olive or canola as an alternative) 1 Tablespoon natural
peanut butter, smooth or better yet, crunchy 1 Tablespoon Low Sodium Soy Sauce 2
teaspoons Chili paste, such as sriracha juice of a lime sesame seeds scallions (
chopped green onion)
1/2 cup butter 1/2 cup firmly packed golden brown sugar 1/2 cup granulated sugar 1 large egg 1/2
teaspoon salt 1/2
teaspoon baking soda 1-1/2 cups
peanut butter 3 tablespoons Kona coffee bean exstract 1/2
teaspoon vanilla extract 1-1/2 cups all - purpose flour 1/2 cup Macadamia nuts, coarsely
chopped (optional)
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
for the filling: 1/2 cup whipping cream 1/3 cup + 2
teaspoon sugar, divided 20 ounces cream cheese (2 1/2 blocks) 1 jar Reese's
peanut butter chocolate spread (13 ounces) 2
teaspoons vanilla 1 cup Reese's
peanut butter cups,
chopped
-LSB-...] Cucumber & Carrot Noodle Thai Salad Ingredients: Dressing 3 tablespoons olive oil 1 tablespoon + 1
teaspoon smooth
peanut butter or almond butter for paleo 1
teaspoon soy sauce, or tamari for gluten free, or coconut aminos for paleo 1
teaspoon sesame seed oil 1
teaspoon honey or agave nectar zest and juice of 1 lime pinch of salt and pepper 1
teaspoon of red pepper flakes or 1
teaspoon Thai chili peppers finely
chopped (optional) ** Salad 1 large english cucumber, cut into noodles * 2 large carrots, cut into noodles * 1 large handful of cilantro,
chopped 1 small handful of mint,
chopped 1 avocado cut into 1 ″ cubes 3/4 cup edamame beans 1/2 cup sunflower seeds (or
peanuts)(Find the full recipe and directions here at Tastes Lovely)-LSB-...]
2-1/4 cups oatmeal 1-1/4 cup packed brown sugar 1 cup flour 1/2
teaspoon baking soda 1 cup butter 1 can (14 ounces) sweetened condensed milk 1/4 cup
peanut butter 1/2
teaspoon vanilla 1 cup semi-sweet chocolate chips 1/2 cup coarsely
chopped salted
peanuts
3/4 cup plus 1 Tablespoon Kumat or Quinoa Puffs, finely crushed (I like this brand) 1/2 cup Creamy or Chunky Natural
Peanut Butter 1/4 cup Maple Syrup 1
teaspoon Pure Vanilla Extract 1/2
teaspoon Cinnamon 1/8
teaspoon Pink Sea Salt 2 Tablespoons
chopped Sugar Free Chocolate or Chocolate Chunks
• 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
1 pound pork, boneless
chops or tenderloin, cut into 1/4 - inch by 2 - inch strips 1 egg white 1/2 tablespoon cornstarch 1/2 tablespoon vegetable oil, preferably
peanut oil 1/2
teaspoon salt
1 pound dried and skinless fava beans (broad beans), soaked for 24 - 48 hours 2
teaspoons cumin 1
teaspoon ground coriander cayenne pepper or chili pepper (optional, to taste) salt & pepper 1
teaspoon baking soda 1 cup parsley 1 cup cilantro 2 leeks, white and green parts 6 scallions, finely
chopped 6 garlic cloves, minced 3/4 cup sesame seeds (optional) frying oil (I used
peanut oil)
3 cups puffed brown rice cereal 1 cup sliced almonds 1/2 cup shelled salted pistachios, roughly
chopped 1/4 cup white chia seeds 1/2 cup honey 1/2 cup smooth
peanut butter 1-1/2 ounces bittersweet chocolate, roughly
chopped 1
teaspoon coconut oil 1
teaspoon flaky sea salt
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
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)
* 1 pound carrots, coarsely grated * 3 Tablespoons lime juice * 1 Tablespoon fish sauce * 1 Tablespoon dried shrimp powder * 1 Tablespoon toasted chickpea flour * 1 Jalapeno pepper, seeded and minced * 1
teaspoon salt * 1/4
chopped toasted
peanuts * 1/4 golden crispy shallots * 1/2 cup
chopped cilantro
1/3 cup and 1 tbsp flour 1/8
teaspoon baking soda 3 tbsp unsalted butter, at room temperature 2 tablespoons white sugar 1 tablespoon egg, whisked (about 1/3 egg) 1/8
teaspoon salt 1/2
teaspoon vanilla extract 1/3 cup dark chocolate chips (I used a mix of
chopped chocolate and
peanut butter chips) pinch of flaky sea salt, for garnishing
Butterfinger Brownies 8 ounces semi-sweet chocolate chips 8 tablespoons (1 stick) unsalted butter, cut into chunks 4 tablespoons dutch process cocoa powder 1 1/2 tablespoons instant espresso powder (I omitted) 3 large eggs 1 1/4 cups granulated sugar 2
teaspoons vanilla extract 1/3 cup creamy
peanut butter 1/2
teaspoon salt 1 cup all - purpose flour 4 regular - sized Butterfinger bars, coarsely
chopped Preheat oven to 350 degrees.
Ingredients: 8 apples, any variety 1 cup
chopped peanuts or other nut of your choice (you can also use chocolate chips,
chopped dried fruits, candy sprinklers, etc.) 1 cup heavy cream, divided 3/4 cup light corn syrup 1/2 cup (1 stick) unsalted butter 1 cup sugar 1
teaspoon vanilla extract Procedures;
1/2 cup Natural Creamy
Peanut Butter (I used Trader Joe's no - stir) 2 Tablespoons Almond Milk 2 Tablespoons Maple Syrup 1/2
teaspoon Vanilla Stevia + 1/2
teaspoon Vanilla Extract 3/4 cup Oats 1/2 cup unsweetened Shredded Coconut 1/4 cup
Chopped Peanuts 1/4 cup Cacao Nibs or Mini Dark Chocolate Chips
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
sugar 1/4
teaspoon salt 1/8
teaspoon freshly ground black pepper 1/4 cup thai basil chiffonade 1/4 cup dry roasted
peanuts, left whole if small,
chopped if large
For nougat 1/4 cup unsalted butter 1 cup granulated sugar 1/4 cup evaporated milk 1-1/2 cups marshmallow fluff 1/4 cup
peanut butter 1-1/2 cups salted roasted
peanuts, roughly
chopped 1
teaspoon vanilla extract
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
2
teaspoons sunflower oil 1/2
teaspoon toasted sesame oil 1 tablespoon plus 2
teaspoons runny honey fine grain sea salt, to taste one small bunch of cilantro (leaves and stems),
chopped 1/2 cup
peanuts, toasted 1 bunch of scallions, shredded 2 cups finely shredded cabbage 1/2 cup mung bean sprouts 1/2 cup broccoli or pea sprouts 3 large stalks celery, thinly sliced on diagonal 2 tablespoons shoyu or soy sauce 1 tablespoon (brown) rice vinegar toasted sesame seeds, black or white
1/3 cup Popcorn Kernels 3/4 cup Natural
Peanut Butter (creamy or crunchy) 4 Tablespoons Raw Honey 3 Tablespoons Grape seed Oil Dash of Sea Salt 1/2
teaspoon Pure Vanilla Extract 1/2 cup
Chopped Sugar Free Dark Chocolate or Chips 1/2 cup Roughly
Chopped Pretzels (we use gluten free)
ingredients SUPER-SASSY SEASONING: 2 tablespoons onion powder 2 tablespoons garlic powder 2
teaspoons celery seeds 2
teaspoons dried ground thyme 2
teaspoons dried ground parsley 1
teaspoon dried ground marjoram 1
teaspoon freshly ground black pepper GREENS: 1 smoked or plain turkey leg 1 tablespoon extra-virgin olive oil 1 large onion (finely
chopped) 3 garlic cloves (minced) 1/2
teaspoon freshly ground black pepper 1/2
teaspoon red pepper flakes (optional) 1/2
teaspoon mustard powder 1
teaspoon sea salt, plus more to taste 1 tablespoon smooth natural no - sugar - added -
peanut butter 1 tablespoon tamari or soy sauce 2
teaspoons white wine vinegar 1 bunch mustard greens (stemmed, leaves
chopped) 1 bunch collard greens (stemmed, leaves
chopped) 1 bunch kale, preferable curly kale (stemmed, leaves
chopped)
For the Brownies 10 tablespoons Butter 4 ounces Semisweet or Milk Chocolate Chips, divided 1 cup Sugar 2
teaspoons Vanilla Extract 2 Eggs 1/2 cup Cocoa Powder 1/2 cup Flour 1/4
teaspoon Salt 1/2 cup Creamy
Peanut Butter 1 tablespoon Butter, softened 1 tablespoon Powdered Sugar
Peanut Butter Cups,
chopped (about 15 - 20 miniature size)