ADVERTISEMENT
- Real Recipes from Real People -

Is it just peanuts they can't have?Could you substitute almond or cashew butter?

Misc.
If so, you would want to read the label carefully to be sure the butter wasn't processed in a place that also processes peanuts.
MsgID: 0075520
Shared by: Micha in AZ
In reply to: ISO: substitute for peanut butter in chocolat...
Board: Cooking Club at Recipelink.com
  • Read Replies (3)
  • Post Reply
  • Post New
  • Save to Recipe Box
ADVERTISEMENT
Random Recipes
  • Chick-Fil-A Chicken Salad Sandwich (copycat recipe)
  • CHICK-FIL-A CHICKEN SALAD SANDWICH (copycat recipe) 2/3 to 1 cup mayonnaise 1/3 cup very finely diced celery 1/4 cup sweet pickle relish 2 tablespoons dried onion flakes 1 tablespoon buttermilk 1/2 teaspoon sugar 1/4 ...
  • Brown Rice and Lentil Pilaf (rice cooker)
  • BROWN RICE AND LENTIL PILAF 1 tablespoon extra virgin olive oil 1/4 cup chopped carrots 1/4 cup chopped mushrooms 1/4 cup chopped shallots 2 (rice cooker) cups long grain brown rice* 5 1/2 tablespoons brown lentils 1 ...
  • Mario Batali's Bacon-Wrapped Pork Kabobs
  • MARIO BATALI'S BACON-WRAPPED PORK KABOBS 1 tablespoon paprika 1 tablespoon chili powder 1 teaspoon garlic powder 1 teaspoon sugar 1 teaspoon freshly ground black pepper 2 pork tenderloins, about 1 pound each, cut into...
  • Stottie Cake
  • I was born in Sunderland in 1930 and during the war my friends mother made the best sottie cake I've ever tasted. I have tried all sottie cake recipes from every cook web site you can mention, but never achieved the requ...
  • Black and Decker Bread Machine simple conversion
  • Thanks to the person posting the link to the other models' pdf's. I'll make good use of that! With recipes for 2 lbs, simply multiply everything by 1.5, and select the 3 lbs size (only do this for cooking method that act...
ADVERTISEMENT
  • Pork Roast with Beer Glaze (Schweinsbraten, Bavarian)
  • PORK ROAST WITH BEER GLAZE (SCHWEINSBRATEN) "In Bavaria, the pork roast gravy has to be brown and translucent. Thickening it with flour or cornstarch is considered culinary sacrilege. The traditional accompaniment to ...
  • Not Your Mother's Onion Dip
  • NOT YOUR MOTHER'S ONION DIP 3 tablespoons pure olive oil 3 large sweet onions (about 3 pounds) such as Vidalia, cut into 1/2-inch dice 2 large shallots, finely diced 1 1/2 tablespoons sugar 1/3 cup balsamic vinegar 1/...
UPLOAD AN IMAGE
Allowed file types: .gif .png .jpg .jpeg

POST A REPLY
Post a Request - Answer a Question
Share a Recipe
Thank You To All Who Contribute
  • Is it just peanuts they can't have?Could you substitute almond or cashew butter?
  • Please select one:
  • This message includes a recipe that I have not made Recipe: will appear as the first word of the title
  • This message includes a recipe that I have made Recipe (tried): will appear as the first words of the title
  • This message is a question or a request for a recipe ISO: (In Search of) will appear as the first words of the title
  • This message is to thank the person(s) that answered my request Thank You will appear as the first words of the title
  • No Prefix


  • Do not use the message boards for advertising or solicitation of our visitors.
  • Do not post personal data about yourself or others such as resumes, phone numbers, addresses, etc.
  • Be kind. Rude or offensive posts are not acceptable. If you should find a posting that is objectionable to you please do not post a response. E-mail a message to: help@recipelink.com If a complaint is made against a message it is removed.
  • Choose the board topic that best suits your post. Off topic messages may be moved or removed. Posts of the same request to more than one message board will be deleted.
  • Please do not request that responses be e-mailed directly to you - we work together as a group and we all want to enjoy the replies!
  • Please keep posting of URLs to a minimum and limited to exact responses to requests. Posts with links included are removed if they are inaccurate, if they don't lead to the exact answer to the request or if the site content doesn't meet our criteria for sites we link to.
  • E-mail all site-related questions and comments to:help@recipelink.com
  •  The message boards are monitored and not all posts are accepted. We reserve the right to modify, move, use or remove (or not remove) information posted at our discretion and without prior notification or explanation. Failure to follow the guidelines may result in loss of access. These guidelines are subject to change without notice.

     Not required, but a request: Please take a moment to post a thank you to those that take the time (sometimes hours) to find the recipe or information you requested!

    Thank you for participating!
POST A NEW MESSAGE
Post a Request - Answer a Question
Share a Recipe
Thank You To All Who Contribute
  • Please select one:
  • This message includes a recipe that I have not made Recipe: will appear as the first word of the title
  • This message includes a recipe that I have made Recipe (tried): will appear as the first words of the title
  • This message is a question or a request for a recipe ISO: (In Search of) will appear as the first words of the title
  • This message is to thank the person(s) that answered my request Thank You will appear as the first words of the title
  • No Prefix
  • Do not use the message boards for advertising or solicitation of our visitors.
  • Do not post personal data about yourself or others such as resumes, phone numbers, addresses, etc.
  • Be kind. Rude or offensive posts are not acceptable. If you should find a posting that is objectionable to you please do not post a response. E-mail a message to: help@recipelink.com If a complaint is made against a message it is removed.
  • Choose the board topic that best suits your post. Off topic messages may be moved or removed. Posts of the same request to more than one message board will be deleted.
  • Please do not request that responses be e-mailed directly to you - we work together as a group and we all want to enjoy the replies!
  • Please keep posting of URLs to a minimum and limited to exact responses to requests. Posts with links included are removed if they are inaccurate, if they don't lead to the exact answer to the request or if the site content doesn't meet our criteria for sites we link to.
  • E-mail all site-related questions and comments to:help@recipelink.com
  •  The message boards are monitored and not all posts are accepted. We reserve the right to modify, move, use or remove (or not remove) information posted at our discretion and without prior notification or explanation. Failure to follow the guidelines may result in loss of access. These guidelines are subject to change without notice.

     Not required, but a request: Please take a moment to post a thank you to those that take the time (sometimes hours) to find the recipe or information you requested!

    Thank you for participating!