Patricia's Peanut Butter Pie

Ingredients

• Servings: 1
• 1 cup peanut butter
• 1/2 cup white sugar
• 2 eggs, separated
• 1/2 cup milk
• 1/4 cup honey
• 1 tablespoon vanilla extract
• 1 cup crushed peanuts
• 1 cup peanut butter chips
• 1 (9 inch) prepared graham cracker crust

Recipe

• beat egg whites until white peaks form.
• in a second bowl, beat together egg yolks and sugar. mix in peanut butter, vanilla, honey, and milk. fold in the egg whites.
• evenly distribute the peanut butter chips on the bottom of the graham cracker crust. pour filling into the crust, and sprinkle the chopped peanuts on the top.
• bake at 350 degree f (175 degrees c) for 30 to 35 minutes.

peanut butter pie xii

Ingredients

• Servings: 1
• 1 (9 inch) prepared chocolate cookie crumb crust
• 1 (8 ounce) package neufchatel cheese
• 1 cup confectioners' sugar
• 1/2 cup peanut butter
• 1/2 cup skim milk
• 1 (8 ounce) container frozen whipped topping, thawed

Recipe

• in a large mixing bowl, beat cream cheese until fluffy. beat in sugar and peanut butter until mixture is smooth. mix in milk, then fold in whipped topping.
• spoon mixture into chocolate crust. cover and freeze until firm.

won ton snacks

Ingredients

• Servings: 48
• 2 pounds ground lamb
• 2 stalks celery
• 2 carrots
• 2 cloves garlic
• 1 small onion
• 1 (8 ounce) can water chestnuts
• 1/2 cup prepared thai peanut sauce
• 1 (14 ounce) package round wonton wrappers

Recipe

Preparation Time: 20 mins Cook Time: 12 mins Ready Time: 32 mins


• in a food processor, finely chop the celery, carrots, garlic, onion, and water chestnuts. the pieces should be small and fairly uniform, but not liquid.
• in a large skillet, combine the ground lamb and chopped vegetables. cook over medium heat until the vegetables are soft, and the lamb is no longer pink. increase the heat to high, and let the moisture evaporate, then stir in peanut sauce and cook for 5 more minutes before removing from heat.
• while the lamb mixture is cooking, preheat the oven to 350 degrees f (175 degrees c). press one wonton wrap into each cup of a mini muffin pan, with the edges flared out to the sides. place one scoop of the meat mixture into each cup.
• bake for about 12 minutes in the preheated oven, or until the outer wrappers are crisp and golden. allow to cool slightly in the pan before removing to a serving tray.

chicken makhani (indian butter chicken)

Ingredients

• Servings: 4
• 1 tablespoon peanut oil
• 1 shallot, finely chopped
• 1/4 white onion, chopped
• 2 tablespoons butter
• 2 teaspoons lemon juice
• 1 tablespoon ginger garlic paste
• 1 teaspoon garam masala
• 1 teaspoon chili powder
• 1 teaspoon ground cumin
• 1 bay leaf
• 1/4 cup plain yogurt
• 1 cup half-and-half
• 1 cup tomato puree
• 1/4 teaspoon cayenne pepper, or to taste
• 1 pinch salt
• 1 pinch black pepper
• 1 tablespoon peanut oil
• 1 pound boneless, skinless chicken thighs, cut into bite-size pieces
• 1 teaspoon garam masala
• 1 pinch cayenne pepper
• 1 tablespoon cornstarch
• 1/4 cup water

Recipe

Preparation Time: 10 mins Cook Time: 25 mins Ready Time: 35 mins


• heat 1 tablespoon oil in a large saucepan over medium high heat. saute shallot and onion until soft and translucent. stir in butter, lemon juice, ginger-garlic paste, 1 teaspoon garam masala, chili powder, cumin and bay leaf. cook, stirring, for 1 minute. add tomato sauce, and cook for 2 minutes, stirring frequently. stir in half-and-half and yogurt. reduce heat to low, and simmer for 10 minutes, stirring frequently. season with salt pepper. remove from heat and set aside.
• heat 1 tablespoon oil in a large heavy skillet over medium heat. cook chicken until lightly browned, about 10 minutes. reduce heat, and season with 1 teaspoon garam masala and cayenne. stir in a few spoonfuls of sauce, and simmer until liquid has reduced, and chicken is no longer pink. stir cooked chicken into sauce.
• mix together cornstarch and water, then stir into the sauce. cook for 5 to 10 minutes, or until thickened.

kung pao chicken

Ingredients

• Servings: 4
• 1 pound skinless, boneless chicken breast halves - cut into chunks
• 2 tablespoons white
• 2 tablespoons soy sauce
• 2 tablespoons sesame oil, divided
• 2 tablespoons cornstarch, dissolved in 2 tablespoons water
• 1 ounce hot chile paste
• 1 teaspoon distilled white vinegar
• 2 teaspoons brown sugar
• 4 green onions, chopped
• 1 tablespoon chopped garlic
• 1 (8 ounce) can water chestnuts
• 4 ounces chopped peanuts

Recipe

Preparation Time: 30 mins Cook Time: 30 mins Ready Time: 1 hr 30 mins


• to make marinade: combine 1 tablespoon , 1 tablespoon soy sauce, 1 tablespoon oil and 1 tablespoon cornstarch/water mixture and mix together. place chicken pieces in a glass dish or bowl and add marinade. toss to coat. cover dish and place in refrigerator for about 30 minutes.
• to make sauce: in a small bowl combine 1 tablespoon , 1 tablespoon soy sauce, 1 tablespoon oil, 1 tablespoon cornstarch/water mixture, chili paste, vinegar and sugar. mix together and add green onion, garlic, water chestnuts and peanuts. in a medium skillet, heat sauce slowly until aromatic.
• meanwhile, remove chicken from marinade and saute in a large skillet until meat is white and juices run clear. when sauce is aromatic, add sauteed chicken to it and let simmer together until sauce thickens.

kung pao chicken

Ingredients

• Servings: 4
• 1 pound skinless, boneless chicken breast halves - cut into chunks
• 2 tablespoons white
• 2 tablespoons soy sauce
• 2 tablespoons sesame oil, divided
• 2 tablespoons cornstarch, dissolved in 2 tablespoons water
• 1 ounce hot chile paste
• 1 teaspoon distilled white vinegar
• 2 teaspoons brown sugar
• 4 green onions, chopped
• 1 tablespoon chopped garlic
• 1 (8 ounce) can water chestnuts
• 4 ounces chopped peanuts

Recipe

Preparation Time: 30 mins Cook Time: 30 mins Ready Time: 1 hr 30 mins


• to make marinade: combine 1 tablespoon , 1 tablespoon soy sauce, 1 tablespoon oil and 1 tablespoon cornstarch/water mixture and mix together. place chicken pieces in a glass dish or bowl and add marinade. toss to coat. cover dish and place in refrigerator for about 30 minutes.
• to make sauce: in a small bowl combine 1 tablespoon , 1 tablespoon soy sauce, 1 tablespoon oil, 1 tablespoon cornstarch/water mixture, chili paste, vinegar and sugar. mix together and add green onion, garlic, water chestnuts and peanuts. in a medium skillet, heat sauce slowly until aromatic.
• meanwhile, remove chicken from marinade and saute in a large skillet until meat is white and juices run clear. when sauce is aromatic, add sauteed chicken to it and let simmer together until sauce thickens.

scallops a la peking house

Ingredients

• Servings: 4
• 1 tablespoon cornstarch
• 1/4 cup dry white
• 4 tablespoons peanut oil
• 2 green onions, minced
• 1 1/2 pounds scallops
• 1 cup clam juice
• 1/2 teaspoon salt
• 1/4 teaspoon ground cayenne pepper
• 1/2 teaspoon ground ginger
• 1/3 (8 ounce) can sliced water chestnuts

Recipe

Preparation Time: 15 mins Cook Time: 20 mins Ready Time: 35 mins


• in a small bowl, dissolve cornstarch in 1/4 cup dry white . set aside.
• in a large skillet, heat peanut oil on medium-high heat until almost smoking. remove the skillet from heat and add green onions. return the skillet to heat and cook, stirring constantly, until the scallions are soft.
• add the scallops to the skillet. cook the scallops for 1 minute, stirring constantly.
• add clam juice or broth to the skillet. continue stirring. add salt and red pepper or hot sauce to taste. stir in ginger and water chestnuts.
• stir in the mixture of dissolved cornstarch and white . turn the heat to high, and cook the mixture until it boils and thickens.

kung pao chicken

Ingredients

• Servings: 4
• 1 pound skinless, boneless chicken breast halves - cut into chunks
• 2 tablespoons white
• 2 tablespoons soy sauce
• 2 tablespoons sesame oil, divided
• 2 tablespoons cornstarch, dissolved in 2 tablespoons water
• 1 ounce hot chile paste
• 1 teaspoon distilled white vinegar
• 2 teaspoons brown sugar
• 4 green onions, chopped
• 1 tablespoon chopped garlic
• 1 (8 ounce) can water chestnuts
• 4 ounces chopped peanuts

Recipe

Preparation Time: 30 mins Cook Time: 30 mins Ready Time: 1 hr 30 mins


• to make marinade: combine 1 tablespoon , 1 tablespoon soy sauce, 1 tablespoon oil and 1 tablespoon cornstarch/water mixture and mix together. place chicken pieces in a glass dish or bowl and add marinade. toss to coat. cover dish and place in refrigerator for about 30 minutes.
• to make sauce: in a small bowl combine 1 tablespoon , 1 tablespoon soy sauce, 1 tablespoon oil, 1 tablespoon cornstarch/water mixture, chili paste, vinegar and sugar. mix together and add green onion, garlic, water chestnuts and peanuts. in a medium skillet, heat sauce slowly until aromatic.
• meanwhile, remove chicken from marinade and saute in a large skillet until meat is white and juices run clear. when sauce is aromatic, add sauteed chicken to it and let simmer together until sauce thickens.

peanut butter noodles

Ingredients

• Servings: 4
• 1/2 cup chicken broth
• 1 1/2 tablespoons minced fresh ginger root
• 3 tablespoons soy sauce
• 3 tablespoons peanut butter
• 1 1/2 tablespoons honey
• 2 teaspoons hot chile paste (optional)
• 3 cloves garlic, minced
• 8 ounces udon noodles
• 1/4 cup chopped green onions
• 1/4 cup chopped peanuts

Recipe

Preparation Time: 15 mins Cook Time: 10 mins Ready Time: 25 mins


• bring a large pot of water to a boil. add noodles and cook until tender according to package directions. drain.
• meanwhile, combine chicken broth, ginger, soy sauce, peanut butter, honey, chili paste, and garlic in a small saucepan. cook over medium heat until peanut butter melts and is heated through. add noodles, and toss to coat. garnish with green onions and peanuts.

Spaghetti With Peanut Butter Sauce

Ingredients

• Servings: 4
• 1/2 cup creamy peanut butter
• 1/3 cup hot water
• 1 tablespoon light soy sauce
• 1 clove crushed garlic
• 1/3 cup heavy whipping cream
• 1 teaspoon sesame oil
• 1 dash chili sauce
• 12 ounces spaghetti
• 3 teaspoons chopped fresh cilantro

Recipe

• place the peanut butter in a small glass, and add the hot water; stir with a fork until smooth. mix in soy sauce, garlic, cream, sesame oil, chili sauce until smooth. set aside.
• cook pasta in a large pot of boiling water until done. drain well.
• place the drained pasta in a bowl. stir the reserved peanut butter mixture together again; add to the cooked pasta. toss all together, and garnish with cilantro.

peanut butter oatmeal cookies from mazola®

Ingredients

• Servings: 5
• 2 1/2 cups all-purpose flour
• 1 cup old-fashioned oats
• 1 teaspoon argo® baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 1 cup peanut butter, creamy or chunky
• 1/2 cup mazola® corn oil
• 1/2 cup butter or margarine, softened
• 1 cup brown sugar
• 1 cup sugar
• 2 eggs
• 2 teaspoons spice islands® pure vanilla extract
• 1 3/4 cups bittersweet or white chocolate chips (optional)

Recipe

Preparation Time: 15 mins Cook Time: 10 mins Ready Time: 25 mins


• preheat oven to 350 degrees f. combine flour, oats, baking powder, baking soda and salt in a medium bowl; set aside. beat peanut butter and butter in a large bowl with mixer at medium speed until smooth; beat in oil. beat in brown sugar and sugar until blended, then eggs and vanilla. stir in flour mixture and chocolate chips, if desired.
• shape dough into 1-inch balls. place 2 inches apart on ungreased cookie sheets. flatten with fork dipped in sugar, making crisscross pattern. bake 10 to 12 minutes or until lightly browned. remove to cool completely on wire rack. store in tightly-covered container.

Beef And Broccoli Stir-fry From Birds Eye®

Ingredients

• Servings: 4
• 1 tablespoon vegetable oil
• 1 pound boneless sirloin steak, cut into thin slices
• 1 (14 ounce) bag birds eye® recipe ready broccoli stir fry
• 1/2 cup prepared stir-fry sauce
• 1 (10 ounce) bag birds eye® steamfresh® long grain white rice, cooked according to package directions*

Recipe

Preparation Time: 10 mins Cook Time: 12 mins Ready Time: 22 mins


• heat oil in large nonstick skillet over medium-high heat and cook steak, stirring frequently, 6 minutes or until almost done. remove steak; keep warm.
• add recipe ready broccoli stir fry and continue cooking, stirring frequently, 4 minutes or until vegetables are tender. add back steak and stir-fry sauce and cook, stirring frequently, 2 minutes or until heated through.**
• serve over prepared rice and sprinkle, if desired, with chopped peanuts.

peanut butter noodles

Ingredients

• Servings: 4
• 1/2 cup chicken broth
• 1 1/2 tablespoons minced fresh ginger root
• 3 tablespoons soy sauce
• 3 tablespoons peanut butter
• 1 1/2 tablespoons honey
• 2 teaspoons hot chile paste (optional)
• 3 cloves garlic, minced
• 8 ounces udon noodles
• 1/4 cup chopped green onions
• 1/4 cup chopped peanuts

Recipe

Preparation Time: 15 mins Cook Time: 10 mins Ready Time: 25 mins


• bring a large pot of water to a boil. add noodles and cook until tender according to package directions. drain.
• meanwhile, combine chicken broth, ginger, soy sauce, peanut butter, honey, chili paste, and garlic in a small saucepan. cook over medium heat until peanut butter melts and is heated through. add noodles, and toss to coat. garnish with green onions and peanuts.

peanut butter and chocolate cake i

Ingredients

• Servings: 1
• 2 cups cake flour
• 2 teaspoons baking powder
• 1/4 teaspoon salt
• 3/4 cup unsalted butter, softened
• 1 1/3 cups white sugar
• 2 eggs
• 3/4 cup creamy peanut butter
• 1 tablespoon vanilla extract
• 1 cup milk
• 3/4 cup unsalted butter
• 1 1/4 cups confectioners' sugar
• 2 tablespoons milk
• 1 teaspoon vanilla extract
• 1/2 cup creamy peanut butter
• 1 (12 ounce) jar hot fudge topping

Recipe

Preparation Time: 30 mins Cook Time: 30 mins Ready Time: 1 hr


• preheat oven to 350 degrees f (175 degrees c). grease and flour 2 (9 inch) pans. sift together the flour, baking powder and salt. set aside.
• in a large bowl, cream together the butter and sugar until light and fluffy. beat in the eggs one at a time, then stir in the peanut butter and vanilla. beat in the flour mixture alternately with the milk. pour batter into prepared pans.
• bake in the preheated oven for 25 to 30 minutes, or until a toothpick inserted into the center of the cake comes out clean. let cool in pans for 10 minutes, then turn out a wire rack and cool completely.
• make the frosting and filling: in a large bowl, beat 3/4 cup butter until smooth. slowly beat in confectioners' sugar until smooth. blend in 2 tablespoons milk and vanilla. beat at high speed until light and fluffy. for filling, combine 1/2 cup of butter mixture with 1/2 cup peanut butter. for frosting, beat 1/2 cup of the (cool) hot fudge into remaining butter mixture.
• to assemble: place one cake layer on serving plate. spread top with peanut butter filling. place second layer on top and frost top and sides with fudge frosting. warm the remaining fudge sauce and drizzle over cake when serving.

Simple And Amazing Peanut Butter-chocolate Fudge

Ingredients

• Servings: 24
• 1 cup semi-sweet chocolate chips
• 1 cup peanut butter
• 3/4 cup maple syrup

Recipe

Preparation Time: 10 mins Ready Time: 6 hrs 10 mins


• melt the chocolate chips with the peanut butter and maple syrup in a double boiler over medium heat, stirring continually until smooth. pour into a dish lined with parchment paper; refrigerate 6 hours to overnight before cutting to serve.

chicken makhani (indian butter chicken)

Ingredients

• Servings: 4
• 1 tablespoon peanut oil
• 1 shallot, finely chopped
• 1/4 white onion, chopped
• 2 tablespoons butter
• 2 teaspoons lemon juice
• 1 tablespoon ginger garlic paste
• 1 teaspoon garam masala
• 1 teaspoon chili powder
• 1 teaspoon ground cumin
• 1 bay leaf
• 1/4 cup plain yogurt
• 1 cup half-and-half
• 1 cup tomato puree
• 1/4 teaspoon cayenne pepper, or to taste
• 1 pinch salt
• 1 pinch black pepper
• 1 tablespoon peanut oil
• 1 pound boneless, skinless chicken thighs, cut into bite-size pieces
• 1 teaspoon garam masala
• 1 pinch cayenne pepper
• 1 tablespoon cornstarch
• 1/4 cup water

Recipe

Preparation Time: 10 mins Cook Time: 25 mins Ready Time: 35 mins


• heat 1 tablespoon oil in a large saucepan over medium high heat. saute shallot and onion until soft and translucent. stir in butter, lemon juice, ginger-garlic paste, 1 teaspoon garam masala, chili powder, cumin and bay leaf. cook, stirring, for 1 minute. add tomato sauce, and cook for 2 minutes, stirring frequently. stir in half-and-half and yogurt. reduce heat to low, and simmer for 10 minutes, stirring frequently. season with salt pepper. remove from heat and set aside.
• heat 1 tablespoon oil in a large heavy skillet over medium heat. cook chicken until lightly browned, about 10 minutes. reduce heat, and season with 1 teaspoon garam masala and cayenne. stir in a few spoonfuls of sauce, and simmer until liquid has reduced, and chicken is no longer pink. stir cooked chicken into sauce.
• mix together cornstarch and water, then stir into the sauce. cook for 5 to 10 minutes, or until thickened.

Spicy Thai Shrimp Pasta

Ingredients

• Servings: 6
• 1 (12 ounce) package rice vermicelli
• 1 large tomato, diced
• 4 green onions, diced
• 2 pounds cooked shrimp, peeled and deveined
• 1 1/2 cups prepared thai peanut sauce

Recipe

Preparation Time: 15 mins Cook Time: 5 mins Ready Time: 8 hrs 20 mins


• bring a large pot of water to a boil. add rice vermicelli, and cook 3 to 5 minutes or until al dente; drain.
• in a medium bowl, toss together rice vermicelli, tomato, green onions, shrimp, and peanut sauce. cover, and chill in the refrigerator 8 hours or overnight.

peanut butter noodles

Ingredients

• Servings: 4
• 1/2 cup chicken broth
• 1 1/2 tablespoons minced fresh ginger root
• 3 tablespoons soy sauce
• 3 tablespoons peanut butter
• 1 1/2 tablespoons honey
• 2 teaspoons hot chile paste (optional)
• 3 cloves garlic, minced
• 8 ounces udon noodles
• 1/4 cup chopped green onions
• 1/4 cup chopped peanuts

Recipe

Preparation Time: 15 mins Cook Time: 10 mins Ready Time: 25 mins


• bring a large pot of water to a boil. add noodles and cook until tender according to package directions. drain.
• meanwhile, combine chicken broth, ginger, soy sauce, peanut butter, honey, chili paste, and garlic in a small saucepan. cook over medium heat until peanut butter melts and is heated through. add noodles, and toss to coat. garnish with green onions and peanuts.