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| author | Roger Gonzalez <roger@rogs.me> | 2022-06-08 11:07:03 -0300 |
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| committer | Roger Gonzalez <roger@rogs.me> | 2022-06-08 11:07:03 -0300 |
| commit | e5fda5d50a9135c6573d10ed2aa5bc3bec86b7aa (patch) | |
| tree | 2a08da4fa33c270b2fe32ad04b94a7e1e5e3e149 /content/peanut-butter.md | |
| parent | fa55da270fba837ca0b2efb0db9f9aab1fdcd497 (diff) | |
First steps towards montevideo.restaurant
Diffstat (limited to 'content/peanut-butter.md')
| -rw-r--r-- | content/peanut-butter.md | 16 |
1 files changed, 0 insertions, 16 deletions
diff --git a/content/peanut-butter.md b/content/peanut-butter.md deleted file mode 100644 index ade044b..0000000 --- a/content/peanut-butter.md +++ /dev/null @@ -1,16 +0,0 @@ ---- -title: "Peanut Butter" -date: 2021-03-13 -tags: ['spread', 'snack', 'basic', 'fasting'] -author: jacob-smith ---- - -## Ingredients - -- 1 lb. of raw pre-shelled peanuts - -## Directions - -1. Spread peanuts on a large baking sheet and roast in the oven at 350°F (175°C) for ten to twelve minutes -2. While the peanuts are still hot remove any skins from them. This is best done by wrapping a few handfuls at a time in a dish towel and rolling them against each other for several seconds. -3. Put all your roasted and skinned peanuts in a food processor, add salt if desired, and chop until you have reached your desired thickness of peanut butter. (This may take a few minutes) |