CHOCO PEANUTS RECIPES
SLOW-COOKER CHOCO-PEANUT CLUSTERS RECIPE - BETTYCROCKER…
Your slow cooker doubles as a candy maker in this sweet-and-salty recipe. Using only four ingredients, you can prep it in just 10 minutes, then leave your slow cooker to finish the candies.
Provided by Heather Baird
Total Time 3 hours 0 minutes
Prep Time 10 minutes
Yield 36
Number Of Ingredients 4
Steps:
- In 4-quart or larger slow cooker, place candy coatings. Cover; heat on Low heat setting 2 to 3 hours, stirring occasionally, until completely melted.
- Pour peanuts over melted candy mixture, and stir until coated. Drop by tablespoonsful onto cooking parchment or waxed paper. Allow to set completely, approximately 45 minutes to 1 hour.
Nutrition Facts : Calories 300 , CarbohydrateContent 21 g, CholesterolContent 0 mg, FatContent 3 1/2 , FiberContent 2 g, ProteinContent 6 g, SaturatedFatContent 9 g, ServingSize 1 Serving, SodiumContent 80 mg, SugarContent 17 g, TransFatContent 0 g
CHOCOLATE CHICKEN MOLE RECIPE | INGRID HOFFMANN - FOOD NETW…
Provided by Ingrid Hoffmann
Categories main-dish
Total Time 25 minutes
Prep Time 10 minutes
Cook Time 15 minutes
Yield 4 to 6 servings
Number Of Ingredients 20
Steps:
- Place a pot over medium heat and coat with the oil. Add the onion and garlic, stirring to soften for 5 minutes. Add the chipotle with adobo, raisins, and tomatoes, stirring to combine. Bring to a simmer and cook for 10 minutes.
- Carefully pour the mixture into a blender. Add the peanut butter, broth, chili powder, and cinnamon. Puree the mixture until smooth. Season with salt and pepper.
- Return the mixture to the pot over medium heat. Cook for 15 minutes, stirring occasionally. Add the chocolate and stir until melted. Add the shredded chicken and heat through.
- Transfer the mole to a serving dish and garnish with peanuts, sesame seeds, and orange zest. Serve with cilantro, lime, avocado, and tortillas.
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COCONUT RICE RECIPE - NYT COOKING
Coconut milk lends rice both fat and sweetness, making it a richer, more mellow side than plain rice. To make it, simply replace half of the cooking water with coconut milk. It becomes a meal if you serve it with a fried egg, finely sliced pickled chiles with a little of their pickling liquid and some crushed peanuts. And if you wanted to turn it into dessert, serving it with ripe fruit like cut mango on top, you could stick to the recipe below, but bump the sugar up to 2 tablespoons.
From cooking.nytimes.com
Reviews 4
Total Time 35 minutes
Cuisine indian, indonesian, malaysian, thai
Calories 96 per serving
From cooking.nytimes.com
Reviews 4
Total Time 35 minutes
Cuisine indian, indonesian, malaysian, thai
Calories 96 per serving
- Cook for 15 minutes, then turn off the heat and let the rice rest for 10 minutes. Mix gently with a flexible rubber spatula. Taste, season with salt and serve.
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CHOCOLATE CHICKEN MOLE RECIPE | INGRID HOFFMANN - FOOD NETW…
From foodnetwork.com
Reviews 4.2
Total Time 25 minutes
Category main-dish
Cuisine mexican
Reviews 4.2
Total Time 25 minutes
Category main-dish
Cuisine mexican
- Transfer the mole to a serving dish and garnish with peanuts, sesame seeds, and orange zest. Serve with cilantro, lime, avocado, and tortillas.
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COCONUT RICE RECIPE - NYT COOKING
Coconut milk lends rice both fat and sweetness, making it a richer, more mellow side than plain rice. To make it, simply replace half of the cooking water with coconut milk. It becomes a meal if you serve it with a fried egg, finely sliced pickled chiles with a little of their pickling liquid and some crushed peanuts. And if you wanted to turn it into dessert, serving it with ripe fruit like cut mango on top, you could stick to the recipe below, but bump the sugar up to 2 tablespoons.
From cooking.nytimes.com
Reviews 4
Total Time 35 minutes
Cuisine indian, indonesian, malaysian, thai
Calories 96 per serving
From cooking.nytimes.com
Reviews 4
Total Time 35 minutes
Cuisine indian, indonesian, malaysian, thai
Calories 96 per serving
- Cook for 15 minutes, then turn off the heat and let the rice rest for 10 minutes. Mix gently with a flexible rubber spatula. Taste, season with salt and serve.
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CANNELLINI-BEAN PASTA WITH BEURRE BLANC RECIPE - NYT COO…
This recipe, like so many great straightforward, inexpensive go-tos, starts with little more than a can of beans — then transforms it into a luxurious meal. Jack Monroe, the British food writer, uses a classic beurre blanc to do that work, simmering a splash of wine, vinegar and butter together, then tipping it into a pot of boiling beans and pasta, letting the liquid reduce to a starchy, nearly creamy consistency. If you think of beurre blanc as fancy and fussy, this simple, unexpected use for it may change your mind. You can also build on the basic recipe, adding a bunch of chopped chard or mustard greens in with the sauce, or covering the top with torn herbs.
From cooking.nytimes.com
Reviews 4
Total Time 35 minutes
From cooking.nytimes.com
Reviews 4
Total Time 35 minutes
- Stir the pasta into the beans and cook, stirring occasionally, until the pasta is cooked through, about 10 more minutes. Stir in the beurre blanc, and season generously with salt and pepper. Serve with a little grated cheese on top.
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HUBS VIRGINIA PEANUTS - THE ORIGINAL HOME COOKED PEANUT
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A vast collection of the best recipes from famous chefs in India. Browse by ingredient, cuisine, occasion, festivals, quick and easy, low calorie, we have something for everyone! We have a wide repertoire of regional Indian recipes from every corner of the country. You can search for Vegetarian and Non-vegetarian Recipes, Indian recipes, Healthy Recipes, Indian Food recipes by region, recipes ...
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