fork to stir in peanuts, 1/4 cup coconut and
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.
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.
To roasted peanuts, add chili powder and paprika.
Stir over very low heat until peanuts are hot.
Preheat oil in deep fryer or saucepan.
Fry the peanuts until golden, about 1 minute.
Drain and season with cayenne and salt to taste.
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.
he waffle pops.
Sprinkle peanuts and a small pinch of
8 Popiah skins for this recipe. [Zaar doesn't like that
Put in a 1 1/2-quart glass pan the almond bark, milk chocolate chips and dark chocolate chips or semi-sweet chocolate chips.
Melt in microwave on High for 3 1/2 minutes.
Add salted dry roasted peanuts to the chocolate mixture.
Mix thoroughly.
Drop by teaspoonfuls or tablespoonfuls onto wax paper.
Let cool.
Makes a large batch (about 60).
Half a recipe may be made.
Simple and delicious!
Pound the chilis and garlic together in a mortar with a pestle. Add the bean and lightly crush. Add the tomatoes, sugar, roasted peanuts, dried shrimp, lime juice, lime wedges, and fish sauce to the mortar and gently mix together until the sugar has dissolved.
Add the papaya and mix together. Serve.
Recipe courtesy of Quick and Easy Thai Food by Jean-Pierre Gabriel. Get the book here: https://www.amazon.com/Quick-Easy-Thai-Jean-Pierre-Gabriel/dp/0714873225.
lanch green beans in boiling salted water for 2-3 mins
Cook rice in boiling salted water according to the package
Heat oil in a large frying pan over medium heat. Add onion and garlic and saute 3 mins, until soft. Add pork and cook, breaking up any lumps, 3 mins or until browned. Add green beans and cook 2 mins, until tender. Add rice, cilantro and cabbage. Cook, stirring, 2 mins, or until heated through. Stir in dressing and half the peanuts. Cook 2 mins or until heated through. Divide between serving bowls. Top with the remaining peanuts and extra cilantro to serve.
utter each. Sprinkle with chopped peanuts and cilantro. Roll up and
Bring a large saucepan of salted water to a boil. Add
o 3 minutes. The ground peanuts will form a ball which
Preheat oven to 250 degrees.
Mix cereals, nuts and pretzels in one very large or two small roasting pans.
Heat the remaining ingredients in a saucepan over moderate heat. Stir occasionally until small bubbles appear on bottom of pan.
Gradually pour hot, seasoned oil over cereal mixture, stirring gently to coat well.
Bake 1-1/2 to 2 hours, stirring every 15 minutes. Remove from oven and cool. Store in airtight containers.
Note that regular salted roasted peanuts may be substituted for the peanuts specified above.