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Cilantro Pesto Beef Kababs Recipe

| Barbecue

Type: Cilantro Pesto Beef Kababs Free Cooking Recipe - Barbecue It's ok! Ingredients / Directions 1 (2-pound) boneless beef top sirloin steak, cut 1-inch thick2 red or yellow bell pepperscut into 1-inch piecesMarinade1/2 cup(s) steak sauce1 (12 ounce) package hickory marinade mi

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Cherry Vanilla Chip Muffins Recipe

| Breakfast

Type: Cherry Vanilla Chip Muffins Free Cooking Recipe - Breakfast Wow! Ingredients / Directions 1 bananapeeled and mashed 2 medium eggs 3/4 cup(s) vanilla soy milk 2 tablespoons vegetable oil 1/2 cup(s) applesauce 2 cup(s)s white rice flour 1 tablespoon dark brown sugar3/4 teaspoon b

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Tag : Banana

Black Glutinous Rice Porridge Recipe

| Holiday

Type: Black Glutinous Rice Porridge Free Cooking Recipe - Holiday Check out the travel channel! Ingredients / Directions 1 2/3 cup(s)s water 1 pandan leaf 3/4 cup(s) black glutinous rice 1/2 cup(s) brown sugar 1/4 cup(s) white sugar 2 cup(s)s coconut milk In a saucepan bring water and

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Tag : Banana, holiday

Dark Chocolate Gelato

| Chocolate Swap

Cooking receipe to make Dark Chocolate Gelato under category Chocolate Swap. You may find some video clips related to this receipe below.Dark Chocolate Gelato Serve this gelato right out of the ice cream maker to highlight its ultra-creamy texture. 2 cups whole milk5 egg yolks3/4 cup sugar2 Tbs. li

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Videos on this recipe or similar recipes. [tubepress mode="tag" tagValue="SNICKERS CANDY BAR"] _______________________________________

Cooking receipe to make SNICKERS CANDY BAR under category Copycat Complete. You may find some video clips related to this receipe below.


Recipe By : Famous Recipes

Serving Size : 0 Preparation Time :0:00

Categories :

Amount Measure Ingredient — Preparation Method

——– ———— ——————————–

1/4 cup light corn syrup

2 tablespoons butter

1 tablespoon vanilla extract

1/8 cup peanut butter

1 dash salt

3 cups powdered sugar

35 unwrapped Kraft caramels

1 cup dry-roasted unsalted peanuts

1 bag milk-chocolate chips — (12-ounce)

With the mixer on high speed, combine the corn syrup, butter, vanilla, peanut butter, and salt until creamy. Slowly add the powdered sugar. When the mixture has the consistency of dough, remove it from the bowl with your hands and press it into a lightly greased 9×9-inch pan. Put in the refrigerator. Melt the caramels in a small pan over low heat. When the caramel is soft, mix in the peanuts. Pour the mixture over the refrigerated nougat in the pan. Let this cool in the refrigerator. When the refrigerated mixture is firm, melt the chocolate over low heat in a double boiler or in a microwave oven set on high for 2 minutes. Stir halfway through cooking time. When the mixture in the pan has hardened, cut it into 2×1-inch sections. Set each chunk onto a fork and dip into the melted chocolate. Tap the fork against the side of the bowl or pan to knock off any excess chocolate. Then place the chunks on waxed paper to cool at room temperature (less than 70 degrees F). This could take several hours, but the bars will set best this way. You can speed up the process by placing the bars in the refrigerator for 30 minutes.

Makes about 2 dozen bars.

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