Combine sugar, syrup and water in saucepan; bring to a boil over medium heat.
Add food coloring and peanuts.
Cook to hard ball stage.
Remove from heat and add butter and salt.
Beat until mixture begins to thicken.
Pour into greased muffin tins.
Remove from tins when cooled with a dull edged knife.
Makes 2 dozen 2-inch patties.
olor to make pink for peanut patties (none for pralines).
Beat
rown. Lay done burgers/schnitzels/patties on blotting paper to cool
Mash the peach halves.
Then add the cream cheese and peanut butter.
Use the mixture as a spread on peanut butter cookies.
Place chocolate chips in a 1 1/2-quart microwave-proof bowl. Microwave on Medium power for 1 1/2 minutes or until melted.
Fold in peanut butter and shortening.
Microwave on High power for 1 minute or until mixture is smooth and creamy.
Stir in peanuts. Drop by teaspoonfuls onto cookie sheet lined with waxed paper. Chill until set; store in refrigerator.
Yield: 12 clusters.
Melt chocolate chips in a 1 1/2-quart pan. Fold in the peanut butter and shortening and melt again.
Stir in peanuts. Drop by teaspoonfuls onto cookie sheet lined with wax paper.
Chill. Store in refrigerator.
Combine all ingredients except peanut butter in large heavy pan.
Cook until the mixture reaches soft-ball stage.
Remove from heat and add peanut butter.
Beat with a wooden spoon until thick and the candy loses it's glossy look.
Drop by spoonfuls onto buttered foil, buttered foil pans, or buttered muffin tins. Let cool.
Place chicken in a 2-quart pan with onion, ginger, sherry, salt, sugar and water.
Bring to a boil over high heat, then cover.
Reduce heat and simmer until meat is done (about 20 minutes).
Meanwhile, prepare Peanut Sauce and place lettuce on individual plates.
When Peanut Sauce is ready, place chicken on lettuce and drizzle on Peanut Sauce.
Melt chocolate chips in the top of a double boiler over hot (not boiling) water OR in a microwave according to package instructions. Spread melted chocolate over the peanut brittle to coat. Allow chocolate to cool until firm. Break into pieces and store in an airtight container.
nd lightly drizzle with the peanut sauce and chopped peanuts. Serve
To make the peanut sauce, heat peanut oil in a small saucepan
f the sauce with the peanut butter in a small bowl
nd repeat to make 12 patties.
Place on a plate
For Peanut Butter Patties.
Stir together the peanut butter and sugar in a
inutes; this will make the patties much easier to handle.
For the pork patties, mix pork, hoisin sauce, 1 tbsp of the soy sauce, five spice, garlic and ginger in a large bowl. Divide the mixture into eight portions and shape into patties. Cook the patties in a heated, oiled skillet until browned on both sides and cooked through.
For the coleslaw, mix the vinegar, oils, remaining 1 tbsp soy sauce and sugar in a medium bowl. Add the coleslaw mix, bean spouts, mint and snow peas; toss well to combine.
Serve pork patties with the coleslaw. Sprinkle with the noodles.
lime juice, chili, ginger and peanut oil. Season and add brown
eat that well.
Form patties about the size of your
Preheat the broiler.
Combine the chili pepper, ginger, sauces, garlic, lime peel, chicken and pepper in a medium bowl. Season to taste. Using hands, shape level tablespoons of mixture into patties.
Place the patties on an oiled baking pan. Broil for about 10 mins or until cooked through.
Meanwhile, for the pesto, blend or process all ingredients until almost smooth. Serve patties topped with pesto.
Combine ground pork and onion. Shape into 12 patties then lightly coat each patty in sesame seeds.
Heat oil in a nonstick frying pan over medium heat. Cook patties for 3 mins per side, or until golden brown and cooked through. Remove from heat.
Soak noodles in boiling water for 1 min. Stir to separate strands then drain. Add carrot, zucchini, mint and 1/4 cup sweet chili sauce. Toss to combine.
Serve noodles topped with pork patties and drizzled with remaining sweet chili sauce.