You could also
use crushed peanut butter sandwich cookies here if you prefer.
Since they had extra filling — they used it to pipe designs on the top instead of
using the crushed peanuts the recipe called for.
Not exact matches
I
used regular Oreo's to make a crust, then whipped up the
peanut butter cheesecake filling, where a few
peanut butter cup Oreo's were
crushed and mixed in.
Fruity: Kiwi slices drizzled with blueberry glaze Strawberry and banana slices drizzled with strawberry glaze Spicy: Stenciled mehndi design
using cocoa powder spiked with curry powder or chili powder or chai or garam masala Drizzled cinnamon glaze and
crushed peanuts
Included were 3
peanut cookie recipes
using crushed or chopped
peanuts.
One of the girls actually
crushed peanuts using the side of a bowl, and someone foraged some Thai basil growing wild, while the others ran into their rooms and got some fruit from the complimentary fruit bowl to add some punch to their salad.
Reserve the
crushed berries for your
peanut butter toast and
use the strained liquid for your «drizzle,» which is also good on pancakes or English muffins.
I made Whole Foods 365 whole wheat linguine (instead of
using Asian noodles) and made Barbara's Five Heap sauce - with a bit of a twist - out of: 1T
crushed sesame seeds, 1 T sesame oil, 2T
peanut oil heated with chopped green onions,
crushed red peppers and ginger, 2T water, 2T soy sauce, 2T rice vinegar, 1/4 t chili oil.
In bowl, combine cereal (if
using the purple corn flakes, make sure to
crush them lightly first),
peanut butter, honey, chia seeds and almonds.
Instead of
using peanut brittle I
used a light dusting of
crushed peanuts.
Using your hands, form the mixture into balls, rolling each ball in
crushed almonds or
peanuts, if desired.
Put coconut milk, soymilk,
peanut butter, soy sauce, lemongrass, brown sugar and
crushed red pepper, if
using, into food processor or blender; purée until smooth.
Spread or pipe with icing and sprinkle immediately with
crushed peanuts, if
using.
ADD - INS (OPTIONAL) fresh shiitake mushrooms cucumber, cut into matchsticks spring onions, sliced pickles (I
use pickled red cabbage here) 1 boiled medium egg per bowl, shelled and halved sprinkles of seroendeng (an Indonesian flavour maker, a mix of
crushed toasted coconut and
peanuts) fried tofu cubes
1 tbsp olive oil 1 large onion, chopped 1/2 tsp Aleppo chili flakes (adjust to taste, this was fairly mild) 2 garlic cloves, minced or pressed 1 lb kale (10 cups, packed)-- you could
use less, even half of this, I just had so much kale 2 cups undrained canned
crushed pineapple, in juice (20 - ounce can)-- I
used a 14 oz can 1/2 cup
peanut butter 1/4 cup chopped parsley (omitted) salt to taste 1/8 cup skinless
peanuts,
crushed or coarsely chopped 1 cup couscous, cooked according to package directions
Ingredients: 4 tablespoons cup
peanut, grapeseed or other high - heat oil, divided usage (plus more as needed) 1/2 pound chicken, cut into small pieces (I
used Quorn tenders) 8 ounces, fideo pasta or angel hair pasta broken into 2 ″ pieces 1 medium onion, diced 1 red bell pepper, seeded and diced 1 green bell pepper, seeded and diced 1 handful sugar snap peas, strings and both ends removed, cut into 1 ″ pieces (optional, but great for Spring) 1 tablespoon sweet paprika 1 teaspoon sea salt 1 large pinch saffron threads, crumbled 2 cups broth or stock (I
used 1 cup vegetable, 1 cup clam juice) 1/2 pound shrimp, deveined and peeled 1/2 pound bay scallops, rinsed and patted dry with a paper towel 1 (15 ounce) can
crushed or petite diced tomatoes 1/4 cup brandy or cognac 1/2 of a fresh lemon extra sea salt, as needed for seasoning
crushed graham crackers in a small bowl (will be
used as a topping) and stir the remaining graham crackers into the
peanut butter mixture.
Puffed Quinoa
Peanut Butter Balls - Vegan & Gluten - Free 1 cup puffed quinoa 1/2 cup peanut butter tbsp agave nectar 1 tbsp crushed peanuts (optional, for extra crunch if using smooth PB) 1 tsp vanilla extract vegan dark chocolate (optional) Whole
Peanut Butter Balls - Vegan & Gluten - Free 1 cup puffed quinoa 1/2 cup
peanut butter tbsp agave nectar 1 tbsp crushed peanuts (optional, for extra crunch if using smooth PB) 1 tsp vanilla extract vegan dark chocolate (optional) Whole
peanut butter tbsp agave nectar 1 tbsp
crushed peanuts (optional, for extra crunch if
using smooth PB) 1 tsp vanilla extract vegan dark chocolate (optional) Whole Foods
Ingredients *: 2 T Olive oil 2 T Sesame oil 5 cloves garlic — minced 1 package extra firm tofu — cut into bite - sized pieces 2 stalks of broccoli — cut into bite - sized pieces 1 carrot — chopped into bite - sized strips 2 T Tamari Cayenne (red) pepper flakes 3/4 — 1 C natural
peanut butter 4 - 6 servings of brown rice (I
used Instant brown rice) Handful of
crushed peanuts (optional) * Please note these are approximate amounts.
INGREDIENTS 1 tablespoon natural
peanut butter (we
used crunchy) 1/2 tablespoon fish sauce 1 tablespoon red onion pickling liquid (or unseasoned rice vinegar) 1/2 tablespoon olive oil 1/3 cup pickled red onion (half of the recipe from Monday night's dinner) 1/2 a small head of green cabbage, thinly sliced 1 large red bell pepper, cored and thinly sliced 2 tablespoons fresh parsley leaves, roughly chopped 2 tablespoons fresh mint leaves, roughly chopped 2 cooked chicken thighs, bone and skin removed, thinly sliced 2 tablespoons
crushed peanuts (optional)
Plus whatever odds and ends of raw nuts you have lying in the fridge / pantry (I
used about 1/2 cup chopped macadamias and 1/3 cup of
crushed peanuts in my last batch — the idea is to have nuts and seeds of all shapes, sizes and pieces in the mix)