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Want To Impress Your Guests? These 5 Gourmet Chicken Dinners Look Professional But Are Unbelievably Easy

Want To Impress Your Guests? These 5 Gourmet Chicken Dinners Look Professional But Are Unbelievably Easy

INGREDIENTS3 cups roasted unsalted peanuts2-3 tablespoons honeySalt, to taste2-3 tablespoons canola oilFood processorPREPARATION1. In a food processor, blend peanuts. Scrape down the sides when necessary. 2. When the peanuts have broken down and become crumbly, add in honey and salt while still blending.3. The mixture will turn into a ball and eventually even out. 4. Slowly add canola oil while still blending. Add more canola oil if you want a creamier texture.5. Pour into a jar, store in a…

INGREDIENTS3 cups roasted unsalted peanuts2-3 tablespoons honeySalt, to taste2-3 tablespoons canola oilFood processorPREPARATION1. In a food processor, blend peanuts. Scrape down the sides when necessary. 2. When the peanuts have broken down and become crumbly, add in honey and salt while still blending.3. The mixture will turn into a ball and eventually even out. 4. Slowly add canola oil while still blending. Add more canola oil if you want a creamier texture.5. Pour into a jar, store in a…

INGREDIENTS3 cups roasted unsalted peanuts2-3 tablespoons honeySalt, to taste2-3 tablespoons canola oilFood processorPREPARATION1. In a food processor, blend peanuts. Scrape down the sides when necessary. 2. When the peanuts have broken down and become crumbly, add in honey and salt while still blending.3. The mixture will turn into a ball and eventually even out. 4. Slowly add canola oil while still blending. Add more canola oil if you want a creamier texture.5. Pour into a jar, store in a…

INGREDIENTS3 cups roasted unsalted peanuts2-3 tablespoons honeySalt, to taste2-3 tablespoons canola oilFood processorPREPARATION1. In a food processor, blend peanuts. Scrape down the sides when necessary. 2. When the peanuts have broken down and become crumbly, add in honey and salt while still blending.3. The mixture will turn into a ball and eventually even out. 4. Slowly add canola oil while still blending. Add more canola oil if you want a creamier texture.5. Pour into a jar, store in a…

INGREDIENTS3 cups roasted cashews½ cup unsweetened coconut flakes1 tablespoon coconut oilFood processorPREPARATION1. In a food processor, blend raw cashews. Scrape down the sides when necessary. Nuts should turn into a ball then even out.2, Once the mixture looks creamy, add unsweetened coconut flakes and coconut oil.3. Blend until well combined.4. Pour into a jar, store in a refrigerator and use within one month.

INGREDIENTS3 cups roasted cashews½ cup unsweetened coconut flakes1 tablespoon coconut oilFood processorPREPARATION1. In a food processor, blend raw cashews. Scrape down the sides when necessary. Nuts should turn into a ball then even out.2, Once the mixture looks creamy, add unsweetened coconut flakes and coconut oil.3. Blend until well combined.4. Pour into a jar, store in a refrigerator and use within one month.

INGREDIENTS3 cups roasted hazelnuts⅓ cup unsweetened cocoa powder3-4 tablespoons maple syrup2-3 tablespoons canola oilFood processorPREPARATION1. If you have unroasted hazelnuts, preheat oven to 350°F/180°C and bake for 10-12 minutes.2. In a food processor, blend roasted hazelnuts. Scrape down the sides when necessary.3. Once the hazelnuts have broken down and become crumbly, add unsweetened cocoa powder and maple syrup.4. Blend again and slowly add canola oil while still mixing. Add more…

INGREDIENTS3 cups roasted hazelnuts⅓ cup unsweetened cocoa powder3-4 tablespoons maple syrup2-3 tablespoons canola oilFood processorPREPARATION1. If you have unroasted hazelnuts, preheat oven to 350°F/180°C and bake for 10-12 minutes.2. In a food processor, blend roasted hazelnuts. Scrape down the sides when necessary.3. Once the hazelnuts have broken down and become crumbly, add unsweetened cocoa powder and maple syrup.4. Blend again and slowly add canola oil while still mixing. Add more…

INGREDIENTS3 cups roasted almonds1 tablespoon instant espresso powder1-2 teaspoons vanilla extract2-3 tablespoons canola oilFood processorBaking trayPREPARATION1. If you have unroasted nuts, preheat oven to 350°F/180°C. Spread almonds onto a baking tray and bake for 10-12 minutes or until you can smell them.2. In a food processor, blend roasted almonds. Scrape down the sides when necessary. 3. Once the almonds look creamy, add the espresso powder and vanilla extract.4. Continue blending…

INGREDIENTS3 cups roasted almonds1 tablespoon instant espresso powder1-2 teaspoons vanilla extract2-3 tablespoons canola oilFood processorBaking trayPREPARATION1. If you have unroasted nuts, preheat oven to 350°F/180°C. Spread almonds onto a baking tray and bake for 10-12 minutes or until you can smell them.2. In a food processor, blend roasted almonds. Scrape down the sides when necessary. 3. Once the almonds look creamy, add the espresso powder and vanilla extract.4. Continue blending…

Lean Beef And Broccoli Stir-Fry

Lean Beef And Broccoli Stir-Fry