chicken makhani (indian butter chicken)

Ingredients

• Servings: 4
• 1 tablespoon peanut oil
• 1 shallot, finely chopped
• 1/4 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
• 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 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 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
• 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 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 and juices run clear. when sauce is aromatic, add sauteed chicken to it and let simmer together until sauce thickens.

Daddy's Shrimp Toast

Ingredients

• Servings: 4
• 1 pound fresh shrimp, peeled, deveined and finely minced
• 1/2 yellow onion, minced
• 1/2 cup finely chopped water chestnuts
• 1/2 cup finely chopped celery
• 1 green onion, finely chopped
• 1/2 cup cooked crabmeat
• 1 egg, beaten
• 1 1/2 tablespoons chopped fresh parsley
• 1 teaspoon sesame oil
• salt to taste
• ground black pepper to taste
• 5 drops soy sauce
• 1 teaspoon minced garlic
• 2 cups oil for frying
• 8 thick slices bread
• 1/4 cup soy sauce
• 1 tablespoon water
• 1 teaspoon sesame oil
• 3 tablespoons chopped fresh parsley
• garlic powder to taste
• 1 teaspoon sugar

Recipe

Preparation Time: 25 mins Cook Time: 15 mins Ready Time: 40 mins


• in a mixing bowl, combine the shrimp, onion, water chestnuts, celery, and green onion. stir in crabmeat, egg, parsley, sesame oil, soy sauce, and garlic. season with salt and pepper to taste.
• make the dipping sauce: in a small mixing bowl, whisk together soy sauce, water, sesame oil, parsley, garlic powder, and sugar; set aside.
• in a heavy skillet, heat 2 cups oil, or enough to be 1/2 inch deep, over medium heat. spread a thick layer of shrimp filling on one side of each slice of bread.
• fry the topped bread in hot oil until golden brown and shrimp is pink, turning once. do not let the filling sit on the bread too long or the sandwich will get soggy. drain on paper towels and let cool for a minute. slice diagonally and serve with dipping sauce or alone.

thai chicken tenders

Ingredients

• Servings: 5
• 2 tablespoons sesame oil
• 1 pound boneless, skinless chicken sliced into strips
• 2 teaspoons minced ginger
• 1/2 cup hoisin sauce
• 1/2 cup peter pan® creamy peanut butter
• 1 teaspoon mccormick® cayenne pepper
• 1/2 cup scallions, chopped

Recipe

Preparation Time: 5 mins Cook Time: 6 mins Ready Time: 11 mins


• heat oil in large skillet and cook chicken until it is no longer pink, about 2-3 minutes. reduce heat to low and add ginger, hoisin sauce, peter pan peanut butter and mccormick cayenne pepper. cook, stirring frequently, until sauce is bubbly and warm, 1-2 minutes. remove from heat and sprinkle with scallions. serve immediately.

Mable's Potato Cookies

Ingredients

• Servings: 1
• 1 baking potato
• 4 cups confectioners' sugar
• 1 cup peanut butter

Recipe

• boil unpeeled potato until soft. let cool slightly then peel and mash.
• stir in confectioners' sugar into the mashed potato and mix until stiff. on a piece of waxed paper or plastic wrap roll out potato mixture into 1/4 inch thick rectangle. spread peanut butter over entire area (adjust thickness to suit taste). roll up jellyroll-fashion wrap with plastic wrap and refrigerate for few hours. cut into slices to serve.

Butterscotch Chocolate Cake

Ingredients

• Servings: 1
• 1 (18.25 ounce) package chocolate cake mix
• 1 (16 ounce) jar butterscotch topping
• 1 (8 ounce) container frozen whipped topping, thawed
• 3 (2.16 ounce) bars chocolate-covered crispy peanut butter candy

Recipe

Preparation Time: 10 mins Cook Time: 35 mins Ready Time: 1 hr 30 mins


• prepare and bake cake according to package directions, using a 9x13 inch pan. cool on a wire rack for 30 minutes. using the end of a wooden spoon handle, poke 12 holes in warm cake.
• pour butterscotch topping over cake. allow to cool completely. spread with whipped topping, sprinkle with candy bars. refrigerate for at least 2 hours before serving.

chicken noodle salad with peanut-ginger dressing

Ingredients

• Servings: 8
• dressing
• 1/3 cup smooth peanut butter
• 1/4 cup soy sauce
• 2 tablespoons unseasoned rice vinegar
• 1 tablespoon asian garlic-chili sauce
• 1 tablespoon brown sugar, packed
• 1 tablespoon finely chopped fresh ginger root
• 1/8 teaspoon red pepper flakes
• 3 tablespoons low-sodium chicken broth
• salt and ground black pepper to taste
• salad
• 1 (16 ounce) package uncooked linguine pasta
• 3 1/2 cups cooked chicken, cut into strips
• 1 cup julienne-sliced carrot
• 6 green onions, chopped
• 1 red bell pepper, seeded and cut into strips
• 1 celery rib, thinly sliced
• 1/2 cup fresh cilantro leaves, chopped
• 1/2 cup chopped roasted peanuts, for garnish

Recipe

Preparation Time: 45 mins Cook Time: 10 mins Ready Time: 55 mins


• to make the dressing, place the peanut butter, soy sauce, rice vinegar, chili-garlic sauce, brown sugar, ginger, red pepper flakes, and 3 tablespoons of chicken broth together in a blender or bowl of a food processor. blend until smooth. season to taste with salt and pepper. thin the dressing to your taste by adding more chicken broth or water.
• bring a large pot of lightly salted water to a boil. add the linguine and cook until al dente, 8 to 10 minutes. drain and place pasta into a large mixing bowl.
• add the chicken, carrots, green onions, red pepper, celery, and cilantro to the bowl with the linguine. pour the dressing over the noodle-chicken mixture and toss until mixture is evenly coated. divide the salad among eight serving plates, and sprinkle peanuts over each serving.

popcorn cake ii

Ingredients

• Servings: 1
• 1 cup butter
• 32 large marshmallows
• 16 cups popped popcorn
• 1 cup gumdrops, no black ones
• 1 cup chocolate covered peanuts
• 1 cup candy-coated milk chocolate pieces

Recipe

• melt the butter and marshmallows in heavy pan over low heat. stir often.
• put popcorn in a large bowl and pour marshmallow mix over top. stir well to mix. add the candy and nuts, and mix together. pack into a greased 12-cup bundt pan. let set till cooled. turn out a plate to serve. cut in wedges.

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.

chicken makhani (indian butter chicken)

Ingredients

• Servings: 4
• 1 tablespoon peanut oil
• 1 shallot, finely chopped
• 1/4 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.

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.

whole wheat pita bread

Ingredients

• Servings: 12
• 1 cup warm water
• 1 (.25 ounce) package active dry yeast
• 1 tablespoon molasses
• 1 teaspoon salt
• 1 1/2 cups whole wheat flour
• 1 1/2 cups soy flour
• cooking spray
• cornmeal for dusting

Recipe

Preparation Time: 30 mins Cook Time: 6 mins Ready Time: 2 hrs 30 mins


• in a bowl mix the water, yeast, molasses, and salt. let sit 5 to 10 minutes, then gradually mix in the whole wheat flour and soy flour. turn out a floured surface, and knead until smooth. place in a large bowl lightly coated with cooking spray. cover with a towel, and let rise in a warm place for 1 hour.
• punch down the dough, and knead for 5 to 10 minutes. divide into 6 pieces. on a lightly floured surface, flatten each piece to about 1/8 inch thick with a rolling pin. cover with a towel, and let rise 30 minutes.
• preheat oven to 450 degrees f (230 degrees c). warm a baking sheet in the preheating oven for about 2 minutes, then remove from heat and sprinkle with cornmeal.
• arrange the dough rounds on the prepared baking sheet, and bake 6 minutes in the preheated oven. remove from heat and cover the bread with a moist towel to soften. when cooled, slice in half and use a knife to cut pockets in the bread.

kung pao chicken

Ingredients

• Servings: 4
• 1 pound skinless, boneless chicken breast halves - cut into chunks
• 2 tablespoons
• 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 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 and juices run clear. when sauce is aromatic, add sauteed chicken to it and let simmer together until sauce thickens.

chicken makhani (indian butter chicken)

Ingredients

• Servings: 4
• 1 tablespoon peanut oil
• 1 shallot, finely chopped
• 1/4 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.

satay chicken pizza

Ingredients

• Servings: 4
• 1 tablespoon vegetable oil
• 2 skinless, boneless chicken breast halves, chopped
• 1 cup prepared thai peanut sauce
• 1 bunch green onions, chopped
• 4 small (4 inch) pita breads
• 4 slices provolone cheese

Recipe

Preparation Time: 15 mins Cook Time: 12 mins Ready Time: 27 mins


• heat oil in a skillet over high heat. saute chicken pieces in hot oil for 6 to 7 minutes. do not overcook!
• preheat oven to 425 degrees f (220 degrees c).
• to assemble pizza: spoon 1/4 of peanut sauce each pita. sprinkle 1/4 of the browned chicken and 1/4 of the scallions on top of each. top each 'pizza' with 1 slice cheese. place on a lightly greased cookie sheet and bake in the preheated oven for 10 to 12 minutes, until the cheese is melted and bubbly. let stand for 1 to 2 minutes outside of oven before you cut with a pizza cutter.

alison's rainier bars

Ingredients

• Servings: 1
• 3 cups rolled oats
• 1/4 cup sunflower seeds
• 2 tablespoons wheat germ
• 1 tablespoon sesame seeds
• 1/8 teaspoon salt
• 1/2 teaspoon vanilla extract
• 3/4 cup chunky peanut butter
• 3/4 cup honey
• 1 cup dried fruit, chopped (apricots, prunes, raisins)
• 1/2 cup chopped walnuts
• 1/2 cup semi-sweet chocolate chips

Recipe

Preparation Time: 20 mins Cook Time: 20 mins Ready Time: 40 mins


• preheat oven to 350 degrees f (175 degrees c). grease a 9x13-inch baking pan.
• mix oats, sunflower seeds, wheat germ, sesame seeds, and salt in a large bowl. set aside.
• combine vanilla extract, peanut butter, and honey in a separate bowl until they are well mixed. add peanut butter mixture to oat mixture and stir until dough begins to thicken and dry ingredients are incorporated. add chopped fruit, walnuts, and chocolate chips. continue to stir until the dough sticks together in big stiff lumps and is uniformly mixed.
• pour dough into the prepared baking pan. firmly press dough into the pan until it is compact and uniformly spread.
• bake in the preheated oven until the top is golden brown, about 20 minutes. let cool completely before cutting and serving.

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 Popcorn Balls

Ingredients

• Servings: 16
• 1 cup brown sugar
• 2/3 cup corn syrup
• 1/4 cup butter
• 1 cup peanut butter
• 20 cups popped popcorn

Recipe

Preparation Time: 15 mins Cook Time: 10 mins Ready Time: 55 mins


• combine brown sugar, corn syrup, and butter in a large saucepan; cook and stir over medium heat until mixture comes to a rolling boil. remove saucepan from heat; stir in peanut butter until mixture is smooth.
• place popcorn in a large bowl. pour peanut butter mixture over popcorn; toss until evenly coated. form into about 16 balls using buttered hands. arrange balls on a waxed paper-lined baking sheet; allow to dry and set, at least 30 minutes.

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 Cup Cookies Iii

Ingredients

• Servings: 2
• 1 3/4 cups all-purpose flour
• 1 teaspoon baking soda
• 1/2 cup sugar
• 1/2 cup packed brown sugar
• 1/2 cup shortening
• 1/2 cup peanut butter
• 1 egg
• 2 tablespoons milk
• 1 teaspoon vanilla extract
• 24 miniature peanut butter cups

Recipe

Preparation Time: 15 mins Cook Time: 12 mins Ready Time: 30 mins


• preheat oven to 375 degrees f (190 degrees c). grease mini muffin pans. sift together the flour and baking soda. set aside.
• in a medium bowl, cream together the sugar, brown sugar, and shortening. add the peanut butter and egg; mix until blended. stir in the milk and vanilla alternately with the dry ingredients. press rounded tablespoons of dough into the prepared mini muffin cups. press dough up the sides of the cup, leaving a hole in the middle. press a peanut butter cup into the center of each cup, being careful not to push all the way through the dough.
• bake for 10 to 12 minutes in the preheated oven. allow cookies to cool completely before removing from pans.

fresh spring rolls with thai dipping sauce

Ingredients

• Servings: 6
• 6 spring roll wrappers (available in asian markets)
• 12 medium shrimp, cooked and shelled
• 1 cup shredded leaf lettuce
• 1/3 cup chopped cilantro
• 1/2 cup peeled, seeded, chopped cucumber
• 1 medium carrot, julienned
• quick thai dipping sauce:
• 1 tablespoon light soy sauce
• 1 tablespoon - vinegar or rice vinegar
• 3 tablespoons mirin
• 1/4 teaspoon grated ginger root (optional)

Recipe

• in a bowl of cool water, soak a wrapper until limp. lay wrapper out flat. place 1/6 of each ingredient down middle of wrapper, starting with lettuce. fold over each end and tightly roll the wrapper around the contents, as if making a burrito. moisten at seam; press to close.
• lay on plate, cover with moist paper towel and refrigerate until ready to serve. then slice in two and serve with quick thai dipping sauce, below, or peanut sauce.
• to make the quick thai dipping sauce, combine all ingredients in a small bowl.

chewy gooey cookies

Ingredients

• Servings: 3
• 3/4 cup peanut butter
• 1/2 cup butter flavored shortening
• 1 1/4 cups packed brown sugar
• 1 egg
• 3 tablespoons milk
• 1 tablespoon almond extract
• 1 cup all-purpose flour
• 3/4 cup rye flour
• 3/4 teaspoon baking soda
• 3/4 teaspoon salt
• 1 cup semisweet chocolate chips
• 1/2 cup miniature marshmallows

Recipe

• preheat oven to 350 degrees f (175 degrees c). grease cookie sheets.
• in a medium bowl, cream together the peanut butter, shortening, and brown sugar. stir in the egg, milk and almond extract. sift together the all-purpose flour, rye flour, baking soda and salt, add to the creamed mixture and mix until just combined. finally, stir in the chocolate chips and mini marshmallows.
• drop cookies by rounded teaspoonfuls the prepared cookie sheets. bake for 8 to 10 minutes in the preheated oven, or until golden brown. allow cookies to cool for 1 minute on the baking sheets before removing to wire racks to cool completely.

kung pao chicken

Ingredients

• Servings: 4
• 1 pound skinless, boneless chicken breast halves - cut into chunks
• 2 tablespoons
• 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 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 and juices run clear. when sauce is aromatic, add sauteed chicken to it and let simmer together until sauce thickens.

Chinese Cold Pasta Salad

Ingredients

• Servings: 4
• 8 ounces dry fettuccine pasta
• 2 tablespoons natural peanut butter
• 1/2 cup vegetable broth
• 2 tablespoons soy sauce
• 3 cloves garlic, minced
• 2 teaspoons crushed red pepper flakes
• 1 red bell pepper, chopped
• 2 green onions, chopped
• 1/2 cup chopped fresh cilantro

Recipe

Preparation Time: 10 mins Cook Time: 10 mins Ready Time: 1 hr 20 mins


• cook pasta in a large pot of boiling water until al dente. rinse and drain. set aside.
• in a large bowl, combine peanut butter, broth, soy sauce, garlic, and crushed red pepper. mix well. add pasta, sliced red pepper, scallions, and cilantro; toss to combine. chill.

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.

chicken makhani (indian butter chicken)

Ingredients

• Servings: 4
• 1 tablespoon peanut oil
• 1 shallot, finely chopped
• 1/4 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.

West African Peanut Soup

Ingredients

• Servings: 10
• 2 tablespoons olive oil
• 2 medium onions, very finely diced
• 2 large bell peppers, (any color) finely chopped
• 6 large cloves garlic, minced
• 1 (28 ounce) can chopped tomatoes with juice
• 8 cups vegetable broth
• 1/4 teaspoon pepper
• 1/4 teaspoon red pepper flakes
• 1/2 cup uncooked rice
• 1 (18 ounce) jar creamy peanut butter
• chopped roasted peanuts (optional)

Recipe

Preparation Time: 20 mins Cook Time: 1 hr

Ready Time: 1 hr 20 mins


• heat olive oil in a large stock pot over medium-high heat. cook onion, bell pepper, and garlic until lightly browned, about 5 minutes. stir in tomatoes with their juice, vegetable broth, pepper, and red pepper flakes. simmer, uncovered, for 15 minutes.
• add rice to soup and stir. reduce heat, cover, and simmer 25 minutes, or until rice is tender.
• when rice is cooked, whisk in peanut butter and return to a simmer, and serve. garnish with chopped roasted peanuts, if desired.

Mushrooms In Sauce

Ingredients

• Servings: 6
• 1/4 cup peanut or vegetable oil
• 1/3 cup chopped onion
• 1 clove garlic, minced
• 1 pound mushrooms, sliced
• 3/4 cup water, divided
• 1/4 cup dry
• 1 cube chicken bouillon
• 1/4 teaspoon dried basil
• salt and pepper to taste
• 1 tablespoon cornstarch

Recipe

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


• heat oil in a large skillet over medium heat. stir in onions and garlic, and cook until tender, about 5 minutes. stir in mushrooms, 1/2 cup water, , and chicken bouillon. season with basil, salt, and pepper. bring to a boil; reduce heat, and simmer, uncovered, 10 minutes, stirring occasionally. mix together cornstarch with 1/4 cup water. stir into mushrooms, and cook until thickened, about 5 minutes.

Mushrooms In Sauce

Ingredients

• Servings: 6
• 1/4 cup peanut or vegetable oil
• 1/3 cup chopped onion
• 1 clove garlic, minced
• 1 pound mushrooms, sliced
• 3/4 cup water, divided
• 1/4 cup dry
• 1 cube chicken bouillon
• 1/4 teaspoon dried basil
• salt and pepper to taste
• 1 tablespoon cornstarch

Recipe

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


• heat oil in a large skillet over medium heat. stir in onions and garlic, and cook until tender, about 5 minutes. stir in mushrooms, 1/2 cup water, , and chicken bouillon. season with basil, salt, and pepper. bring to a boil; reduce heat, and simmer, uncovered, 10 minutes, stirring occasionally. mix together cornstarch with 1/4 cup water. stir into mushrooms, and cook until thickened, about 5 minutes.

kung pao chicken

Ingredients

• Servings: 4
• 1 pound skinless, boneless chicken breast halves - cut into chunks
• 2 tablespoons
• 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 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 and juices run clear. when sauce is aromatic, add sauteed chicken to it and let simmer together until sauce thickens.

chicken makhani (indian butter chicken)

Ingredients

• Servings: 4
• 1 tablespoon peanut oil
• 1 shallot, finely chopped
• 1/4 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.

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.

slow cooker thai lamb with rice

Ingredients

• Servings: 12
• 1 (3 pound) lamb shoulder roast
• 2 red bell peppers, julienned
• 2 teaspoons minced garlic
• 1/3 cup low-sodium teriyaki sauce
• 3 tablespoons rice vinegar
• 1/2 teaspoon red pepper flakes
• 3 cups uncooked long grain rice
• 6 cups water
• 1/4 cup unsalted peanut butter
• 1 cup chopped unsalted peanuts
• 1 bunch green onions, sliced

Recipe

Preparation Time: 10 mins Cook Time: 8 hrs

Ready Time: 8 hrs 10 mins


• place the lamb roast, red bell peppers, garlic, teriyaki sauce, and rice vinegar in a slow cooker. sprinkle with red pepper flakes.
• cover, and cook 8 hours on low.
• in a pot, bring the rice and water to a boil. reduce heat to low, cover, and cook 20 minutes.
• remove meat from slow cooker, and shred. stir the peanut butter into the slow cooker. return shredded meat to slow cooker, and mix with the sauce to coat. serve over the cooked rice with a sprinkling of peanuts and green onions.

chocolate cinnamon roll bread machine bread

Ingredients

• Servings: 1
• 1/4 cup water
• 1 cup milk
• 1 egg
• 1 tablespoon vanilla extract
• 3 1/3 cups bread flour
• 1/4 cup sucralose and brown sugar blend (such as splenda® brown sugar blend)
• 1 teaspoon salt
• 1 teaspoon ground cinnamon
• 1 teaspoon cocoa powder (such as hershey's®)
• 1 1/2 teaspoons active dry yeast
• 2 tablespoons margarine, softened
• 1/2 cup peanut butter chips (such as reese's®)
• 1/4 cup semisweet chocolate chips

Recipe

Preparation Time: 10 mins Cook Time: 3 hrs 30 mins

Ready Time: 3 hrs 50 mins


• place water, milk, egg, vanilla extract, bread flour, sucralose and brown sugar blend, salt, cinnamon, cocoa powder, yeast, and margarine respectively in the pan of a bread machine. select a 1 1/2-pound loaf cycle with a light crust and press start. add peanut butter chips and semisweet chips when the final knead cycle begins. cool bread for 10 to 15 minutes before slicing.

peanut-ginger marinade

Ingredients

• Servings: 8
• 1/2 cup hot water
• 1/2 cup creamy peanut butter
• 1/4 cup chile paste
• 1/4 cup soy sauce
• 2 tablespoons vegetable oil
• 2 tablespoons vinegar
• 4 cloves garlic, minced
• 2 teaspoons grated fresh ginger root
• 1/4 teaspoon ground red pepper
• 3 pounds skinless, boneless chicken breast halves - cut into bite-size pieces

Recipe

Preparation Time: 10 mins Cook Time: 20 mins Ready Time: 30 mins


• in a large bowl, gradually stir hot water into peanut butter. stir in chili paste, soy sauce, oil, vinegar, garlic, ginger and ground red pepper. place chicken in marinade, and turn to coat evenly. cover, and refrigerate overnight, turning occasionally.
• preheat an outdoor grill for medium heat, and lightly oil grate. thread chicken pieces skewers. discard marinade.
• grill chicken 8 to 10 minutes per side, or until no longer pink, and juices run clear.

udon peanut butter noodles

Ingredients

• Servings: 6
• 1 (9 ounce) package dried udon noodles
• 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 chili oil
• 3 cloves garlic, minced
• 1 whole rotisserie chicken, skinned and boned, meat pulled into large chunks
• 1 red bell pepper, thinly sliced
• 1/4 cup green onions, chopped
• 1/4 cup chopped peanuts
• 1/4 cup chopped fresh cilantro

Recipe

Preparation Time: 30 mins Cook Time: 15 mins Ready Time: 45 mins


• bring a large pot with lightly salted water to a rolling boil. drop the udon in a few noodles at a time and return to a boil. cook uncovered, stirring occasionally, until the pasta has cooked through, but is still firm to the bite, 10 to 12 minutes. drain; return to the pot.
• while the udon noodles are cooking, whisk the chicken broth, ginger, soy sauce, peanut butter, honey, chile oil, and garlic in a saucepan over medium-high heat. bring to a boil, whisking until the peanut butter has melted. pour the sauce over the noodles. add the chicken and red bell pepper; toss until the noodles are evenly coated in the sauce. sprinkle with green onions, chopped peanuts, and cilantro to serve.

Chocolate Covered Easter Eggs

Ingredients

• Servings: 3
• 1/2 cup butter, softened
• 1 teaspoon vanilla extract
• 1 (8 ounce) package cream cheese, softened
• 2 1/2 pounds confectioners' sugar
• 1 cup creamy peanut butter (optional)
• 1 cup flaked coconut (optional)
• 1 cup unsweetened cocoa powder (optional)
• 2 cups semisweet chocolate pieces
• 1 tablespoon shortening or vegetable oil (optional)

Recipe

Preparation Time: 30 mins Ready Time: 2 hrs 30 mins


• in a large bowl, mix together the butter, vanilla, and cream cheese. stir in confectioners' sugar to make a workable dough. for best results, use your hands for mixing.
• divide the dough into four parts. leave one of the parts plain. to the second part, mix in peanut butter. mix coconut into the third part, and cocoa powder into the last part. roll each type of dough into egg shapes, and place on a waxed paper-lined cookie sheet. refrigerate until hard, at least an hour.
• melt chocolate chips in a heat-proof bowl over a pan of simmering water. stir occasionally until smooth. if the chocolate seems too thick for coating, stir in a teaspoon of the shortening or oil until it thins to your desired consistency. dip the chilled candy eggs in chocolate, and return to the waxed paper lined sheet to set. refrigerate for 1/2 hour to harden.

Simple Peanut Squash

Ingredients

• Servings: 2
• 1 butternut squash
• 2 tablespoons brown sugar
• 1/4 cup butter
• 1/4 teaspoon salt

Recipe

Preparation Time: 5 mins Cook Time: 35 mins Ready Time: 40 mins


• preheat oven to 375 degrees f (190 degrees c).
• peel and cut the peanut squash into 2 inch pieces. place the pieces into a loaf pan or other deep and narrow baking container. sprinkle the brown sugar and salt over the pieces and drop the butter on top. cover the pan with aluminum foil.
• bake at 375 degrees f (190 degrees c) for 35 minutes. serve hot and enjoy!

thai ground chicken basil

Ingredients

• Servings: 4
• 2 tablespoons peanut oil
• 1/4 cup minced garlic
• 1 pound ground chicken breast
• 12 thai chiles, sliced into thin rings
• 2 teaspoons black soy sauce
• 2 tablespoons fish sauce
• 1 cup fresh basil leaves

Recipe

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


• heat a wok over high heat until smoking. pour in peanut oil, then immediately add garlic. stir-fry garlic until it begins to turn golden brown, about 20 seconds. mix in the ground chicken and continue cooking and stirring until the meat is crumbly and no longer pink, about 2 minutes.
• stir in the sliced chilies, soy sauce, and fish sauce. cook for about 15 seconds to soften the chilies, then add the basil, and continue cooking until the basil has wilted.

pub peanut muffins

Ingredients

• Servings: 15
• 4 cups all-purpose flour
• 1/2 cup sugar
• 1 1/2 teaspoons baking powder
• 1 1/2 teaspoons salt
• 2 cups or
• 1 cup chopped peanuts
• 2 tablespoons butter, melted

Recipe

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


• preheat the oven to 350 degrees f (175 degrees c). grease the cups of a muffin tin.
• in a large bowl, stir together the flour, sugar, baking powder, and salt. pour in the and stir until evenly moistened. the dough will be slightly sticky. stir in peanuts. fill muffin cups 3/4 full with the batter and spoon about 1/2 teaspoon of butter over the top of each one.
• bake for 25 minutes in the preheated oven, or until browned and firm. cool in the pan for about 5 minutes before removing and cooling on a wire rack.

chicken massaman curry

Ingredients

• Servings: 4
• 2 tablespoons vegetable oil
• 3 tablespoons curry paste
• 1 (3/4 inch thick) slice ginger, minced
• 1 1/4 pounds skinless, boneless chicken breast meat - cubed
• 3 tablespoons brown sugar
• 3 tablespoons fish sauce
• 3 tablespoons tamarind paste
• 1/3 cup peanut butter
• 3 cups peeled, cubed potatoes
• 1 (13.5 ounce) can coconut milk
• 3 tablespoons fresh lime juice

Recipe

Preparation Time: 20 mins Cook Time: 35 mins Ready Time: 55 mins


• heat vegetable oil in a large saucepan over medium heat. stir in curry paste and minced ginger; cook and stir for 2 minutes. stir in the cubed chicken, and cook until the pieces turn on the outside, about 3 minutes.
• stir in brown sugar, fish sauce, tamarind paste, peanut butter, potatoes, and coconut milk. bring to a boil, then reduce heat to medium-low, cover, and simmer until the potatoes are tender and the chicken pieces are no longer pink in the center, about 20 minutes. add the lime juice and cook for an additional 5 minutes before serving.

kung pao chicken

Ingredients

• Servings: 4
• 1 pound skinless, boneless chicken breast halves - cut into chunks
• 2 tablespoons
• 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 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 and juices run clear. when sauce is aromatic, add sauteed chicken to it and let simmer together until sauce thickens.

chicken makhani (indian butter chicken)

Ingredients

• Servings: 4
• 1 tablespoon peanut oil
• 1 shallot, finely chopped
• 1/4 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.

pub peanut muffins

Ingredients

• Servings: 15
• 4 cups all-purpose flour
• 1/2 cup sugar
• 1 1/2 teaspoons baking powder
• 1 1/2 teaspoons salt
• 2 cups or
• 1 cup chopped peanuts
• 2 tablespoons butter, melted

Recipe

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


• preheat the oven to 350 degrees f (175 degrees c). grease the cups of a muffin tin.
• in a large bowl, stir together the flour, sugar, baking powder, and salt. pour in the and stir until evenly moistened. the dough will be slightly sticky. stir in peanuts. fill muffin cups 3/4 full with the batter and spoon about 1/2 teaspoon of butter over the top of each one.
• bake for 25 minutes in the preheated oven, or until browned and firm. cool in the pan for about 5 minutes before removing and cooling on a wire rack.

thai peanut noodle stir-fry

Ingredients

• Servings: 4
• 1 (8 ounce) package uncooked spaghetti
• 1 tablespoon cornstarch
• 1 cup vegetable broth
• 1/3 cup creamy peanut butter
• 3 tablespoons soy sauce
• 3 tablespoons honey
• 3 tablespoons brown sugar
• 1 teaspoon sesame oil
• 1 teaspoon ground ginger
• 1/4 teaspoon ground red pepper
• 2 tablespoons
• 2 tablespoons vegetable oil
• 2 cloves garlic, minced
• 1 onion, chopped
• 1 cup broccoli florets
• 1 cup carrots, sliced
• 1/2 cup red bell pepper, chopped
• 1/2 cup sugar snap peas

Recipe

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


• fill a large pot with lightly salted water and bring to a rolling boil over high heat. once the water is boiling, stir in the spaghetti, and return to a boil. cook the pasta uncovered, stirring occasionally, until the pasta has cooked through, but is still firm to the bite, about 12 minutes. drain well in a colander set in the sink.
• meanwhile, whisk the cornstarch into the vegetable broth until dissolved. whisk in the peanut butter, soy sauce, honey, brown sugar, sesame oil, ground ginger, and red pepper. bring to a boil over medium-high heat, then reduce heat to medium-low, and simmer until thickened, about 5 minutes. stir in the and keep warm.
• heat the vegetable oil in a large skillet over medium heat. stir in the garlic and onion; cook and stir until the onion has softened and turned translucent, about 5 minutes. stir in the broccoli, carrots, red bell pepper, and sugar snap peas. reduce heat, cover, and steam until the vegetables are tender, about 5 minutes. toss the vegetables with the peanut sauce and pasta to serve.

chicken makhani (indian butter chicken)

Ingredients

• Servings: 4
• 1 tablespoon peanut oil
• 1 shallot, finely chopped
• 1/4 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
• 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 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 and juices run clear. when sauce is aromatic, add sauteed chicken to it and let simmer together until sauce thickens.

almost heaven peanut butter cookies

Ingredients

• Servings: 18
• 1 (11 ounce) package pie crust mix
• 1 cup peanut butter
• 3/4 cup brown sugar
• 3 tablespoons water

Recipe

Preparation Time: 5 mins Cook Time: 8 mins Ready Time: 16 mins


• preheat the oven to 375 degrees f (190 degrees c).
• in a large bowl, combine the pie crust mix, peanut butter and brown sugar. incorporate the water, one tablespoon at a time, while mixing gently. roll into 1 inch balls. place a cookie sheet and flatten slightly with a fork.
• bake for 8 to 10 minutes in the preheated oven. allow cookies to cool on baking sheet for 5 minutes before removing to a wire rack to cool completely.

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.

fabulous chocolate chip cookies

Ingredients

• Servings: 3
• 2 1/2 cups all-purpose flour
• 1 teaspoon baking soda
• 1/4 teaspoon salt
• 1/2 cup sugar
• 1 cup packed brown sugar
• 1/2 cup butter
• 2 eggs
• 2 teaspoons vanilla extract
• 1/2 cup semisweet chocolate chips
• 1/3 cup candy-coated chocolate pieces
• 1/3 cup peanut butter chips
• 2 teaspoons honey
• 1 pinch ground cinnamon
• 1/4 cup chopped walnuts

Recipe

• preheat oven to 300 degrees f (150 degrees c). sift together the flour, baking soda, salt and cinnamon, set aside.
• in a medium bowl, cream together the butter, brown sugar and sugar. beat in the eggs, vanilla and honey. stir in the dry ingredients, then fold in the chocolate chips, chocolate candies, peanut butter chips and nuts. drop dough by teaspoons an unprepared cookie sheet.
• bake for 15 to 18 minutes in the preheated oven, until the cookies are golden around the edges. remove from the baking sheet to cool on wire racks.

Popcorn Cake Ii

Ingredients

• Servings: 1
• 18 cups popped popcorn
• 1 1/2 cups gumdrops
• 1 cup whole peanuts
• 1 (10.5 ounce) package miniature marshmallows
• 1/2 cup butter

Recipe

Preparation Time: 20 mins Cook Time: 5 mins Ready Time: 30 mins


• butter one 10 inch tube or bundt pan.
• toss the popcorn with the gumdrops and cashews.
• melt the marshmallows with the butter or margarine. pour over the popcorn mixture and mix well. press the mixture into the prepared pan. butter hands before pressing firmly into pan. chill and remove from pan.

thai cashew chicken

Ingredients

• Servings: 4
• 1/4 cup soy sauce
• 1/4 cup fish sauce
• 1 1/2 tablespoons hot pepper sauce
• 3 cloves garlic, minced
• 1 tablespoon minced fresh ginger root
• 4 skinless, boneless chicken breast halves - cut into thin strips
• 1 cup dry jasmine rice
• 2 cups water
• 1 tablespoon sesame oil
• 3 tablespoons brown sugar
• 1 small onion, quartered then sliced
• 3/4 cup water
• 3 tablespoons creamy peanut butter
• 1 cup unsalted cashew nuts

Recipe

Preparation Time: 15 mins Cook Time: 45 mins Ready Time: 3 hrs


• in a resealable plastic bag, mix the soy sauce, fish sauce, hot pepper sauce, garlic, and ginger. place the chicken in the bag, seal, and marinate at least 2 hours in the refrigerator.
• in a medium saucepan, bring the jasmine rice and 2 cups water to a boil. reduce heat, cover, and simmer 20 minutes.
• heat the sesame oil in a large skillet over medium heat. stir in the brown sugar until dissolved. stir in the onion, and cook about 5 minutes, until tender. reserving the marinade mixture, place the chicken into the skillet, and cook about 10 minutes, until browned.
• stir the reserved marinade and 3/4 cup water into the skillet, and bring to a boil. continue to cook and stir 10 minutes, or until the chicken is no longer pink and juices run clear. thoroughly blend in the peanut butter. serve over the jasmine rice with a sprinkling of cashews.

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.

thai cashew chicken

Ingredients

• Servings: 4
• 1/4 cup soy sauce
• 1/4 cup fish sauce
• 1 1/2 tablespoons hot pepper sauce
• 3 cloves garlic, minced
• 1 tablespoon minced fresh ginger root
• 4 skinless, boneless chicken breast halves - cut into thin strips
• 1 cup dry jasmine rice
• 2 cups water
• 1 tablespoon sesame oil
• 3 tablespoons brown sugar
• 1 small onion, quartered then sliced
• 3/4 cup water
• 3 tablespoons creamy peanut butter
• 1 cup unsalted cashew nuts

Recipe

Preparation Time: 15 mins Cook Time: 45 mins Ready Time: 3 hrs


• in a resealable plastic bag, mix the soy sauce, fish sauce, hot pepper sauce, garlic, and ginger. place the chicken in the bag, seal, and marinate at least 2 hours in the refrigerator.
• in a medium saucepan, bring the jasmine rice and 2 cups water to a boil. reduce heat, cover, and simmer 20 minutes.
• heat the sesame oil in a large skillet over medium heat. stir in the brown sugar until dissolved. stir in the onion, and cook about 5 minutes, until tender. reserving the marinade mixture, place the chicken into the skillet, and cook about 10 minutes, until browned.
• stir the reserved marinade and 3/4 cup water into the skillet, and bring to a boil. continue to cook and stir 10 minutes, or until the chicken is no longer pink and juices run clear. thoroughly blend in the peanut butter. serve over the jasmine rice with a sprinkling of cashews.

kung pao chicken

Ingredients

• Servings: 4
• 1 pound skinless, boneless chicken breast halves - cut into chunks
• 2 tablespoons
• 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 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 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.

chicken makhani (indian butter chicken)

Ingredients

• Servings: 4
• 1 tablespoon peanut oil
• 1 shallot, finely chopped
• 1/4 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.

Popcorn Cake Ii

Ingredients

• Servings: 1
• 18 cups popped popcorn
• 1 1/2 cups gumdrops
• 1 cup whole peanuts
• 1 (10.5 ounce) package miniature marshmallows
• 1/2 cup butter

Recipe

Preparation Time: 20 mins Cook Time: 5 mins Ready Time: 30 mins


• butter one 10 inch tube or bundt pan.
• toss the popcorn with the gumdrops and cashews.
• melt the marshmallows with the butter or margarine. pour over the popcorn mixture and mix well. press the mixture into the prepared pan. butter hands before pressing firmly into pan. chill and remove from pan.

Popcorn Cake Ii

Ingredients

• Servings: 1
• 18 cups popped popcorn
• 1 1/2 cups gumdrops
• 1 cup whole peanuts
• 1 (10.5 ounce) package miniature marshmallows
• 1/2 cup butter

Recipe

Preparation Time: 20 mins Cook Time: 5 mins Ready Time: 30 mins


• butter one 10 inch tube or bundt pan.
• toss the popcorn with the gumdrops and cashews.
• melt the marshmallows with the butter or margarine. pour over the popcorn mixture and mix well. press the mixture into the prepared pan. butter hands before pressing firmly into pan. chill and remove from pan.

kung pao chicken

Ingredients

• Servings: 4
• 1 pound skinless, boneless chicken breast halves - cut into chunks
• 2 tablespoons
• 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 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 and juices run clear. when sauce is aromatic, add sauteed chicken to it and let simmer together until sauce thickens.

Chewy Peanut Butter Strips

Ingredients

• Servings: 1
• 2 cups all-purpose flour
• 1 tablespoon baking powder
• 1/2 teaspoon salt
• 1/4 cup dry milk powder
• 1/2 cup butter
• 1 cup peanut butter
• 2 cups sugar
• 4 eggs
• 7/8 cup water
• 1 1/2 teaspoons vanilla extract
• 1/4 cup butter
• 3/4 cup peanut butter
• 4 cups confectioners' sugar
• 2 tablespoons milk

Recipe

Preparation Time: 20 mins Cook Time: 30 mins Ready Time: 1 hr 50 mins


• in a mixing bowl, cream together the 1/2 cup butter or margarine, 1 cup peanut butter, and sugar. beat in the eggs. stir in the water and vanilla.
• in a large bowl, whisk together the flour, baking powder, salt, and dry milk. mix in peanut butter mixture. pour batter into a greased and floured 10 x 15 inch jelly roll pan
• bake for 30 minutes at 350 degrees f (175 degrees c). cool.
• to make frosting: cream together 1/4 cup butter or margarine and 3/4 cup peanut butter. beat in confectioners' sugar. milk may be added to thin the icing, if needed. frost the cake. cut into strips to serve.

chicken makhani (indian butter chicken)

Ingredients

• Servings: 4
• 1 tablespoon peanut oil
• 1 shallot, finely chopped
• 1/4 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.