Add chicken, cover and simmer for 1 min. Remove from heat
Melt and stir peanut butter chips and butter in microwave or over low heat.
Add sweetened condensed milk and miniature marshmallows.
Grease a 9 x 13-inch pan and pour 8 ounces of the dry roasted peanuts in bottom of pan.
Pat mixture over nuts.
Top with 8 ounces of dry roasted peanuts.
Place raw peanuts, in shell or shelled, one layer deep in a shallow baking pan. Sprinkle salt over.
Roast in a 350 degree F oven; 15 to 20 minutes for shelled and 20 to 25 minutes for in shell peanuts.
Remove from heat just short of doneness desired, as peanuts continue to cook as they cool.
Melt chips and peanut butter in double boiler over hot water. Add the roasted peanuts.
Cool.
Add the marshmallows and put in a buttered pan, 9 x 13-inch.
Combine sugar and corn syrup in a 1 1/2-quart casserole dish. Cook on High 4 minutes; add roasted peanuts.
Microwave 3 to 4 minutes until light brown.
Add 1 tablespoon butter and 1 teaspoon vanilla.
Mix well and microwave 1 1/2 minutes.
Gently stir in 1 tablespoon baking soda until light and foamy.
Pour onto greased cookie sheet.
Cool and break into pieces.
Cream the marshmallow cream and vanilla together.
Blend in the powdered sugar.
Begin blending with mixer, then work in with hands until all the sugar is blended in.
Shape into rolls 1/2 x 1 1/2-inches long.
Freeze rolls 2 to 3 hours until frozen hard. Melt the caramels with the cream.
Dip rolls in caramel and then in chopped dry roasted peanuts.
Lay out on a tray and freeze.
After they are frozen, put into a large plastic bag and keep frozen until you need them.
saucepan.
Add the peanuts to the honey mixture.
Preheat oil in deep fryer or saucepan.
Fry the peanuts until golden, about 1 minute.
Drain and season with cayenne and salt to taste.
Place peanuts in 1 layer deep in a shallow baking pan. Roast in a 350 degrees oven for 15 to 20 minutes for shelled and 20 to 25 minutes for in shell peanuts. Remove from heat just short of doneness desired as peanuts continue to cook as they cool.
atter into the waffle iron for each waffle pop, leaving space
Heat a cookie sheet in oven at 325\u00b0 for 10 minutes.
Melt stick of margarine on cookie sheet.
Combine egg whites and sugar and beat until stiff.
Fold nuts into mixture.
Place on cookie sheet in oven for 1/2 hour.
Stir every 10 minutes.
For dressing, combine oil, vinegar, soy sauce, honey mustard and dill weed in a jar.
Shake well.
To roasted peanuts, add chili powder and paprika.
Stir over very low heat until peanuts are hot.
Preheat oven to 350 degrees.
Blend butter, peanut butter, and sugars.
Add in honey and egg. Mix well.
Stir in baking soda, then add flour a little at a time.
Spoon onto cookie sheet, and bake 9-12 minutes until golden.
While cookies are baking, mix together glaze ingredients with an electric mixer. If glaze is too watery, add a little more powdered sugar (up to 1/4 cup) until it's a good consistency.
Drizzle over cookies. Top with honey roasted peanuts.
For the roasted cauliflower, preheat the oven to
/4 cup of the Roasted Pork filling over 1/4
FOR CRISPY ROASTED POTATOES:
Preheat oven to
For the Roasted Garlic Glaze:
Preheat the
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nd toss to coat. Marinate for 15-20 mins.
Place