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Thursday, December 31, 2015

no bake cookies iii

Ingredients

  • Servings: 4
  • 2 cups white sugar
  • 3 tablespoons unsweetened cocoa powder
  • 1/2 cup margarine
  • 1/2 cup milk
  • 1 pinch salt
  • 3 cups quick cooking oats
  • 1/2 cup peanut butter
  • 1 teaspoon vanilla extract

Recipe

    Cook Time: 15 mins Ready Time: 25 mins

  • in a saucepan bring sugar, cocoa, margarine, milk, and salt to a rapid boil for 1 minute.
  • add quick cooking oats, peanut butter, and vanilla; mix well.
  • working quickly, drop by teaspoonfuls waxed paper, and let cool.

classic peanut butter cookies

Ingredients

  • Servings: 4
  • 1 cup unsalted butter
  • 1 cup crunchy peanut butter
  • 1 cup white sugar
  • 1 cup packed brown sugar
  • 2 eggs
  • 2 1/2 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1 1/2 teaspoons baking soda

Recipe

    Preparation Time: 15 mins Cook Time: 10 mins Ready Time: 1 hr 25 mins

  • cream butter, peanut butter, and sugars together in a bowl; beat in eggs.
  • in a separate bowl, sift flour, baking powder, baking soda, and salt; stir into butter mixture. put dough in refrigerator for 1 hour.
  • roll dough into 1 inch balls and put on baking sheets. flatten each ball with a fork, making a crisscross pattern. bake in a preheated 375 degrees f oven for about 10 minutes or until cookies begin to brown.

chewy peanut butter chocolate chip cookies

Ingredients

  • Servings: 2
  • 1/2 cup butter, softened
  • 1/2 cup peanut butter
  • 1 cup packed brown sugar
  • 1/2 cup white sugar
  • 2 eggs
  • 2 tablespoons light corn syrup
  • 2 tablespoons water
  • 2 teaspoons vanilla extract
  • 2 1/2 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 2 cups chopped semisweet chocolate

Recipe

    Preparation Time: 15 mins Cook Time: 15 mins Ready Time: 1 hr

  • preheat oven to 375 degrees f (190 degrees c).
  • in a large bowl, cream together the butter, peanut butter, brown sugar, and white sugar until smooth. beat in the eggs one at a time, then stir in the corn syrup, water, and vanilla. combine the flour, baking soda, and salt; stir into the peanut butter mixture. fold in chocolate chunks. drop by 1/4 cupfuls 3 inches apart ungreased baking sheets.
  • bake for 12 to 14 minutes in the preheated oven, or until edges are golden. allow cookies to cool for 1 minute on the cookie sheet before removing to wire racks to cool completely.

Cilantro Relish

Ingredients

  • Servings: 1
  • 1 teaspoon peanut oil
  • 1 teaspoon fenugreek seeds
  • 1 bunch cilantro leaves
  • 5 dried whole red chilies
  • 1 tablespoon salt
  • 1 tablespoon tamarind paste
  • 3 tablespoons peanut oil

Recipe

    Preparation Time: 10 mins Cook Time: 2 mins Ready Time: 12 mins

  • heat 1 teaspoon peanut oil in a small skillet over medium heat. add fenugreek seeds, and fry for a few minutes until they darken slightly. remove the seeds from the skillet and allow to cool.
  • place cilantro, cooled fenugreek seeds, dried chilies, salt, and tamarind paste into a blender. puree until smooth, then transfer to a storage container, and top with 3 tablespoons peanut oil. store in the refrigerator.

oatmeal peanut butter cookies

Ingredients

  • Servings: 4
  • 1/2 cup shortening
  • 1/2 cup margarine, softened
  • 1 cup packed brown sugar
  • 3/4 cup white sugar
  • 1 cup peanut butter
  • 2 eggs
  • 1 1/2 cups all-purpose flour
  • 2 teaspoons baking soda
  • 1 teaspoon salt
  • 1 cup quick-cooking oats

Recipe

    Preparation Time: 15 mins Cook Time: 15 mins Ready Time: 1 hr

  • preheat oven to 350 degrees f (175 degrees c).
  • in a large bowl, cream together shortening, margarine, brown sugar, white sugar, and peanut butter until smooth. beat in the eggs one at a time until well blended. combine the flour, baking soda, and salt; stir into the creamed mixture. mix in the oats until just combined. drop by teaspoonfuls ungreased cookie sheets.
  • bake for 10 to 15 minutes in the preheated oven, or until just light brown. don't over-bake. cool and store in an airtight container.

Flourless Peanut Butter Cookies

Ingredients

  • Servings: 1
  • 1 cup peanut butter
  • 1 cup white sugar
  • 1 egg

Recipe

  • preheat oven to 350 degrees f (180 degrees c).
  • combine ingredients and drop by teaspoonfuls on cookie sheet. bake for 8 minutes. let cool. recipe doesn't make very many, so you could double recipe as you desire.

Wednesday, December 30, 2015

classic peanut butter cookies

Ingredients

  • Servings: 4
  • 1 cup unsalted butter
  • 1 cup crunchy peanut butter
  • 1 cup white sugar
  • 1 cup packed brown sugar
  • 2 eggs
  • 2 1/2 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1 1/2 teaspoons baking soda

Recipe

    Preparation Time: 15 mins Cook Time: 10 mins Ready Time: 1 hr 25 mins

  • cream butter, peanut butter, and sugars together in a bowl; beat in eggs.
  • in a separate bowl, sift flour, baking powder, baking soda, and salt; stir into butter mixture. put dough in refrigerator for 1 hour.
  • roll dough into 1 inch balls and put on baking sheets. flatten each ball with a fork, making a crisscross pattern. bake in a preheated 375 degrees f oven for about 10 minutes or until cookies begin to brown.

Cookies With Chocbit Topping

Ingredients

  • Servings: 8
  • 1 3/4 cups all-purpose flour
  • 7 tablespoons white sugar
  • 1 teaspoon baking powder
  • 1/4 teaspoon salt
  • 7 tablespoons butter
  • 4 teaspoons golden syrup
  • 2 tablespoons chopped peanuts
  • 1/3 cup milk
  • 1 (1 ounce) square semisweet chocolate, chopped

Recipe

  • combine flour, sugar, baking powder, salt, butter, syrup, and milk in a bowl until smooth. stir in nuts. chill dough in refrigerator for 1/2 hour.
  • prepare 1 inch round biscuits. paste 3 chocbits on each biscuit.
  • bake at 325 degrees f (165 degrees c) for 12 to 15 minutes, or until golden.

peanut butter bacon cupcake

Ingredients

  • Servings: 22
  • 1 (1 pound) package bacon
  • 1/2 cup crunchy peanut butter
  • 1/4 cup bacon grease
  • 1/4 cup butter, softened
  • 4 eggs
  • 1 (18.25 ounce) package butter cake mix
  • 2/3 cup water
  • 2 cups creamy peanut butter
  • 2 (8 ounce) packages cream cheese, at room temperature
  • 5 cups confectioners' sugar
  • 1/4 cup heavy cream, as needed
  • 22 whole peanuts

Recipe

    Preparation Time: 25 mins Cook Time: 30 mins Ready Time: 1 hr 55 mins

  • place the bacon in a large, deep skillet, and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. reserve 1/4 cup bacon grease and set aside to cool. drain the bacon slices on a paper towel-lined plate. chop the bacon.
  • preheat an oven to 350 degrees f (175 degrees c). line cupcake pans with paper liners.
  • beat the crunchy peanut butter, bacon grease, and butter with an electric mixer in a large bowl until light and fluffy. add the eggs one at a time, allowing each egg to blend into the peanut butter mixture before adding the next. pour in the cake mix alternately with the water, mixing until just incorporated. fold in 2/3 of the chopped bacon; mixing just enough to evenly combine. pour the batter into prepared cupcake pan, about 2/3 full.
  • bake in the preheated oven until a toothpick inserted into the center comes out clean, 20 to 25 minutes. cool in the pans for 10 minutes before removing to cool completely on a wire rack.
  • to make frosting: beat the creamy peanut butter and cream cheese together with an electric mixer until light fluffy. gradually stir in the confections' sugar. mix in enough heavy cream to thin out the frosting, if needed.
  • spread the frosting over the cooled cupcakes. sprinkle with the remaining 1/3 portion of chopped bacon, and top with a whole peanut.

oatmeal peanut butter cookies

Ingredients

  • Servings: 4
  • 1/2 cup shortening
  • 1/2 cup margarine, softened
  • 1 cup packed brown sugar
  • 3/4 cup white sugar
  • 1 cup peanut butter
  • 2 eggs
  • 1 1/2 cups all-purpose flour
  • 2 teaspoons baking soda
  • 1 teaspoon salt
  • 1 cup quick-cooking oats

Recipe

    Preparation Time: 15 mins Cook Time: 15 mins Ready Time: 1 hr

  • preheat oven to 350 degrees f (175 degrees c).
  • in a large bowl, cream together shortening, margarine, brown sugar, white sugar, and peanut butter until smooth. beat in the eggs one at a time until well blended. combine the flour, baking soda, and salt; stir into the creamed mixture. mix in the oats until just combined. drop by teaspoonfuls ungreased cookie sheets.
  • bake for 10 to 15 minutes in the preheated oven, or until just light brown. don't over-bake. cool and store in an airtight container.

Peanut Butter Cup Cookies

Ingredients

  • Servings: 40
  • 1 3/4 cups all-purpose flour
  • 1/2 teaspoon salt
  • 1 teaspoon baking soda
  • 1/2 cup butter, softened
  • 1/2 cup white sugar
  • 1/2 cup peanut butter
  • 1/2 cup packed brown sugar
  • 1 egg, beaten
  • 1 teaspoon vanilla extract
  • 2 tablespoons milk
  • 40 miniature chocolate covered peanut butter cups, unwrapped

Recipe

    Preparation Time: 25 mins Cook Time: 10 mins Ready Time: 1 hr 35 mins

  • preheat oven to 375 degrees f (190 degrees c). sift together the flour, salt and baking soda; set aside.
  • cream together the butter, sugar, peanut butter and brown sugar until fluffy. beat in the egg, vanilla and milk. add the flour mixture; mix well. shape into 40 balls and place each into an ungreased mini muffin pan.
  • bake at 375 degrees for about 8 minutes. remove from oven and immediately press a mini peanut butter cup into each ball. cool and carefully remove from pan.

Sukiyaki Beef

Ingredients

  • Servings: 4
  • 1 tablespoon peanut oil
  • 1 pound beef round steak, sliced diagonally into 3 inch pieces
  • 1/2 cup beef stock
  • 2 teaspoons soy sauce
  • 1 tablespoon butter
  • 3/4 cup onion, diced
  • 3/4 cup celery, diced
  • 1/4 pound mushrooms, chopped
  • 1/4 pound fresh spinach, rinsed

Recipe

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

  • heat oil in a wok or large heavy skillet over medium-high heat. add beef, and cook until evenly brown. stir in beef stock, soy sauce and butter. push meat to the side, and toss in onion, celery and mushrooms. cook, stirring, for about 4 minutes. add spinach, and cook for 2 more minutes.

Flourless Peanut Butter Cookies

Ingredients

  • Servings: 1
  • 1 cup peanut butter
  • 1 cup white sugar
  • 1 egg

Recipe

  • preheat oven to 350 degrees f (180 degrees c).
  • combine ingredients and drop by teaspoonfuls on cookie sheet. bake for 8 minutes. let cool. recipe doesn't make very many, so you could double recipe as you desire.

Tuesday, December 29, 2015

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.

chewy peanut butter chocolate chip cookies

Ingredients

  • Servings: 2
  • 1/2 cup butter, softened
  • 1/2 cup peanut butter
  • 1 cup packed brown sugar
  • 1/2 cup white sugar
  • 2 eggs
  • 2 tablespoons light corn syrup
  • 2 tablespoons water
  • 2 teaspoons vanilla extract
  • 2 1/2 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 2 cups chopped semisweet chocolate

Recipe

    Preparation Time: 15 mins Cook Time: 15 mins Ready Time: 1 hr

  • preheat oven to 375 degrees f (190 degrees c).
  • in a large bowl, cream together the butter, peanut butter, brown sugar, and white sugar until smooth. beat in the eggs one at a time, then stir in the corn syrup, water, and vanilla. combine the flour, baking soda, and salt; stir into the peanut butter mixture. fold in chocolate chunks. drop by 1/4 cupfuls 3 inches apart ungreased baking sheets.
  • bake for 12 to 14 minutes in the preheated oven, or until edges are golden. allow cookies to cool for 1 minute on the cookie sheet before removing to wire racks to cool completely.

Peanut Butter Cup Cookies

Ingredients

  • Servings: 40
  • 1 3/4 cups all-purpose flour
  • 1/2 teaspoon salt
  • 1 teaspoon baking soda
  • 1/2 cup butter, softened
  • 1/2 cup white sugar
  • 1/2 cup peanut butter
  • 1/2 cup packed brown sugar
  • 1 egg, beaten
  • 1 teaspoon vanilla extract
  • 2 tablespoons milk
  • 40 miniature chocolate covered peanut butter cups, unwrapped

Recipe

    Preparation Time: 25 mins Cook Time: 10 mins Ready Time: 1 hr 35 mins

  • preheat oven to 375 degrees f (190 degrees c). sift together the flour, salt and baking soda; set aside.
  • cream together the butter, sugar, peanut butter and brown sugar until fluffy. beat in the egg, vanilla and milk. add the flour mixture; mix well. shape into 40 balls and place each into an ungreased mini muffin pan.
  • bake at 375 degrees for about 8 minutes. remove from oven and immediately press a mini peanut butter cup into each ball. cool and carefully remove from pan.

Vegetarian Haggis

Ingredients

  • Servings: 10
  • 1 tablespoon vegetable oil
  • 1 medium onion, finely chopped
  • 1 small carrot, finely chopped
  • 5 fresh mushrooms, finely chopped
  • 1 cup vegetable broth
  • 1/3 cup dry red lentils
  • 2 tablespoons canned kidney beans - drained, rinsed, and mashed
  • 3 tablespoons ground peanuts
  • 2 tablespoons ground hazelnuts
  • 1 tablespoon soy sauce
  • 1 tablespoon lemon juice
  • 1 1/2 teaspoons dried thyme
  • 1 teaspoon dried rosemary
  • 1 pinch ground cayenne pepper
  • 1 1/2 teaspoons mixed spice
  • 1 egg, beaten
  • 1 1/3 cups steel cut oats

Recipe

    Preparation Time: 20 mins Cook Time: 1 hr

    Ready Time: 1 hr 20 mins

  • heat the vegetable oil in a saucepan over medium heat, and saute the onion 5 minutes, until tender. mix in carrot and mushrooms, and continue cooking 5 minutes. stir in broth, lentils, kidney beans, peanuts, hazelnuts, soy sauce, and lemon juice. season with thyme, rosemary, cayenne pepper, and mixed spice. bring to a boil, reduce heat to low, and simmer 10 minutes. stir in oats, cover, and simmer 20 minutes.
  • preheat oven to 375 degrees f (190 degrees c). lightly grease a 5x9 inch baking pan.
  • stir the egg into the saucepan. transfer the mixture to the prepared baking pan. bake 30 minutes, until firm.

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.

no bake cookies iii

Ingredients

  • Servings: 4
  • 2 cups white sugar
  • 3 tablespoons unsweetened cocoa powder
  • 1/2 cup margarine
  • 1/2 cup milk
  • 1 pinch salt
  • 3 cups quick cooking oats
  • 1/2 cup peanut butter
  • 1 teaspoon vanilla extract

Recipe

    Cook Time: 15 mins Ready Time: 25 mins

  • in a saucepan bring sugar, cocoa, margarine, milk, and salt to a rapid boil for 1 minute.
  • add quick cooking oats, peanut butter, and vanilla; mix well.
  • working quickly, drop by teaspoonfuls waxed paper, and let cool.

Butter-free Peanut Butter Cupcakes

Ingredients

  • Servings: 1
  • 3/4 cup soy milk
  • 2 teaspoons distilled white vinegar
  • 1/2 cup crunchy peanut butter
  • 1/3 cup canola oil
  • 2/3 cup white sugar
  • 2 tablespoons honey
  • 2 teaspoons vanilla extract
  • 2 teaspoons flax seed meal
  • 1 1/8 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt

Recipe

    Preparation Time: 20 mins Cook Time: 20 mins Ready Time: 1 hr 40 mins

  • preheat oven to 350 degrees f (175 degrees c). grease a 12 cup muffin pan or line with paper baking cups. combine the soy milk and vinegar in a measuring cup. let stand for about 5 minutes to thicken.
  • in a large bowl, stir together the peanut butter, oil, sugar, honey, vanilla and flaxseed meal. mix in the soymilk. combine the flour, baking powder, baking soda and salt; stir into the batter just until blended. it is okay for the batter to be slightly lumpy. spoon the batter into the prepared cups, dividing evenly.
  • bake in the preheated oven until the tops spring back when lightly pressed, 20 to 25 minutes. cool in the pan set over a wire rack. when cool, arrange the cupcakes on a serving platter. frost with desired frosting.

Flourless Peanut Butter Cookies

Ingredients

  • Servings: 1
  • 1 cup peanut butter
  • 1 cup white sugar
  • 1 egg

Recipe

  • preheat oven to 350 degrees f (180 degrees c).
  • combine ingredients and drop by teaspoonfuls on cookie sheet. bake for 8 minutes. let cool. recipe doesn't make very many, so you could double recipe as you desire.

Monday, December 28, 2015

Thai-inspired Confetti Salad

Ingredients

  • Servings: 4
  • 1 roma tomato, chopped
  • 1 1/2 cups fresh green beans, cut into 1/2 inch pieces
  • 1 cucumber, cut into 1/2 inch cubes
  • 1 1/2 cups cubed papaya
  • 2 cloves cloves garlic, minced
  • 1 fresh thai or serrano chile, finely minced
  • 1 lemon, juiced
  • 2 limes, juiced
  • 2 tablespoons fish sauce
  • 1 tablespoon white sugar
  • 1/2 cup roasted peanuts, chopped
  • 1/4 cup cilantro leaves, chopped

Recipe

    Preparation Time: 35 mins Ready Time: 35 mins

  • combine tomato, beans, cucumber, and papaya in a large bowl. toss with garlic and chile pepper.
  • stir together lemon juice, lime juice, fish sauce, and sugar in a small bowl. pour over papaya mixture and toss. sprinkle peanuts and cilantro on top and serve.

Pbj Cupcakes - Berry Cupcakes With Peanut Butter Frosting

Ingredients

  • Servings: 12
  • 1 3/4 cups all-purpose flour
  • 1 1/2 teaspoons baking powder
  • 1/4 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/4 cup butter, melted
  • 1/2 cup white sugar
  • 1 large egg
  • 1 teaspoon strawberry extract
  • 1/2 cup milk
  • 1/2 cup buttermilk
  • 1/2 cup raspberry jam
  • 1/2 cup peanut butter
  • 1/2 cup butter, softened
  • 4 cups confectioners' sugar
  • 1/4 cup milk

Recipe

    Preparation Time: 30 mins Cook Time: 15 mins Ready Time: 1 hr 30 mins

  • preheat an oven to 350 degrees f (175 degrees c). line a 12 cup muffin pan with paper baking cups. whisk together the flour, baking powder, baking soda, and salt in a large bowl.
  • beat the butter and sugar with an electric mixer in a large bowl until fluffy, about 1 to 2 minutes. add the egg and strawberry extract, continue beating. beat in the milk and buttermilk, then beat in the jam. the batter should be pink.
  • stir in 1/3 of the flour mixture, mixing until just incorporated. stir in 1/2 of the remaining flour and then add the remaining flour; mixing just enough to evenly combine. pour the batter into prepared baking cups.
  • bake in the preheated oven until a toothpick inserted into the cake comes clean, about 15 to 20 minutes. cool before frosting.
  • beat the peanut butter and butter until smooth in a large bowl. mix in 2 cups of the confectioners' sugar, 1/4 cup at a time; then stir in 1/4 cup milk. gradually add the remaining 2 cups of sugar. if the frosting is too dry add a tablespoon of milk. frost the tops of the cooled cupcakes.

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.

chewy peanut butter chocolate chip cookies

Ingredients

  • Servings: 2
  • 1/2 cup butter, softened
  • 1/2 cup peanut butter
  • 1 cup packed brown sugar
  • 1/2 cup white sugar
  • 2 eggs
  • 2 tablespoons light corn syrup
  • 2 tablespoons water
  • 2 teaspoons vanilla extract
  • 2 1/2 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 2 cups chopped semisweet chocolate

Recipe

    Preparation Time: 15 mins Cook Time: 15 mins Ready Time: 1 hr

  • preheat oven to 375 degrees f (190 degrees c).
  • in a large bowl, cream together the butter, peanut butter, brown sugar, and white sugar until smooth. beat in the eggs one at a time, then stir in the corn syrup, water, and vanilla. combine the flour, baking soda, and salt; stir into the peanut butter mixture. fold in chocolate chunks. drop by 1/4 cupfuls 3 inches apart ungreased baking sheets.
  • bake for 12 to 14 minutes in the preheated oven, or until edges are golden. allow cookies to cool for 1 minute on the cookie sheet before removing to wire racks to cool completely.

classic peanut butter cookies

Ingredients

  • Servings: 4
  • 1 cup unsalted butter
  • 1 cup crunchy peanut butter
  • 1 cup white sugar
  • 1 cup packed brown sugar
  • 2 eggs
  • 2 1/2 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1 1/2 teaspoons baking soda

Recipe

    Preparation Time: 15 mins Cook Time: 10 mins Ready Time: 1 hr 25 mins

  • cream butter, peanut butter, and sugars together in a bowl; beat in eggs.
  • in a separate bowl, sift flour, baking powder, baking soda, and salt; stir into butter mixture. put dough in refrigerator for 1 hour.
  • roll dough into 1 inch balls and put on baking sheets. flatten each ball with a fork, making a crisscross pattern. bake in a preheated 375 degrees f oven for about 10 minutes or until cookies begin to brown.

oatmeal peanut butter cookies

Ingredients

  • Servings: 4
  • 1/2 cup shortening
  • 1/2 cup margarine, softened
  • 1 cup packed brown sugar
  • 3/4 cup white sugar
  • 1 cup peanut butter
  • 2 eggs
  • 1 1/2 cups all-purpose flour
  • 2 teaspoons baking soda
  • 1 teaspoon salt
  • 1 cup quick-cooking oats

Recipe

    Preparation Time: 15 mins Cook Time: 15 mins Ready Time: 1 hr

  • preheat oven to 350 degrees f (175 degrees c).
  • in a large bowl, cream together shortening, margarine, brown sugar, white sugar, and peanut butter until smooth. beat in the eggs one at a time until well blended. combine the flour, baking soda, and salt; stir into the creamed mixture. mix in the oats until just combined. drop by teaspoonfuls ungreased cookie sheets.
  • bake for 10 to 15 minutes in the preheated oven, or until just light brown. don't over-bake. cool and store in an airtight container.

classic peanut butter cookies

Ingredients

  • Servings: 4
  • 1 cup unsalted butter
  • 1 cup crunchy peanut butter
  • 1 cup white sugar
  • 1 cup packed brown sugar
  • 2 eggs
  • 2 1/2 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1 1/2 teaspoons baking soda

Recipe

    Preparation Time: 15 mins Cook Time: 10 mins Ready Time: 1 hr 25 mins

  • cream butter, peanut butter, and sugars together in a bowl; beat in eggs.
  • in a separate bowl, sift flour, baking powder, baking soda, and salt; stir into butter mixture. put dough in refrigerator for 1 hour.
  • roll dough into 1 inch balls and put on baking sheets. flatten each ball with a fork, making a crisscross pattern. bake in a preheated 375 degrees f oven for about 10 minutes or until cookies begin to brown.

Flourless Peanut Butter Cookies

Ingredients

  • Servings: 1
  • 1 cup peanut butter
  • 1 cup white sugar
  • 1 egg

Recipe

  • preheat oven to 350 degrees f (180 degrees c).
  • combine ingredients and drop by teaspoonfuls on cookie sheet. bake for 8 minutes. let cool. recipe doesn't make very many, so you could double recipe as you desire.

Peanut Butter Cup Cookies

Ingredients

  • Servings: 40
  • 1 3/4 cups all-purpose flour
  • 1/2 teaspoon salt
  • 1 teaspoon baking soda
  • 1/2 cup butter, softened
  • 1/2 cup white sugar
  • 1/2 cup peanut butter
  • 1/2 cup packed brown sugar
  • 1 egg, beaten
  • 1 teaspoon vanilla extract
  • 2 tablespoons milk
  • 40 miniature chocolate covered peanut butter cups, unwrapped

Recipe

    Preparation Time: 25 mins Cook Time: 10 mins Ready Time: 1 hr 35 mins

  • preheat oven to 375 degrees f (190 degrees c). sift together the flour, salt and baking soda; set aside.
  • cream together the butter, sugar, peanut butter and brown sugar until fluffy. beat in the egg, vanilla and milk. add the flour mixture; mix well. shape into 40 balls and place each into an ungreased mini muffin pan.
  • bake at 375 degrees for about 8 minutes. remove from oven and immediately press a mini peanut butter cup into each ball. cool and carefully remove from pan.

Sunday, December 27, 2015

oatmeal peanut butter cookies

Ingredients

  • Servings: 4
  • 1/2 cup shortening
  • 1/2 cup margarine, softened
  • 1 cup packed brown sugar
  • 3/4 cup white sugar
  • 1 cup peanut butter
  • 2 eggs
  • 1 1/2 cups all-purpose flour
  • 2 teaspoons baking soda
  • 1 teaspoon salt
  • 1 cup quick-cooking oats

Recipe

    Preparation Time: 15 mins Cook Time: 15 mins Ready Time: 1 hr

  • preheat oven to 350 degrees f (175 degrees c).
  • in a large bowl, cream together shortening, margarine, brown sugar, white sugar, and peanut butter until smooth. beat in the eggs one at a time until well blended. combine the flour, baking soda, and salt; stir into the creamed mixture. mix in the oats until just combined. drop by teaspoonfuls ungreased cookie sheets.
  • bake for 10 to 15 minutes in the preheated oven, or until just light brown. don't over-bake. cool and store in an airtight container.

curry lamb tenderloin

Ingredients

  • Servings: 8
  • 1 cup all-purpose flour
  • 1 teaspoon red pepper flakes
  • 1 (2 pound) lamb tenderloin, cut into thin 1 1/2 inch strips
  • 2 tablespoons cooking oil
  • 1/2 cup or white
  • 1 (14 ounce) can coconut milk
  • 1/2 cup crunchy peanut butter
  • 2 cubes beef bouillon
  • 3 teaspoons curry powder, or to taste
  • 3 cloves garlic, pressed
  • 1 onion, diced
  • 1 pound fresh mushrooms, sliced

Recipe

    Preparation Time: 20 mins Cook Time: 45 mins Ready Time: 1 hr 5 mins

  • preheat oven to 350 degrees f (175 degrees c). oil a large casserole dish. combine flour and red pepper flakes in a large resealable plastic bag; add lamb, seal, and shake to coat.
  • heat oil in a large skillet or wok over medium-high heat. brown tenderloin in hot oil, stirring frequently. drain meat on paper towels, then arrange in the bottom of the prepared casserole dish.
  • in the same pan the lamb was cooked in, mix together , coconut milk and peanut butter over low heat. crumble bouillon cubes into the mixture, and season with curry powder. heat until warm, and then stir in the garlic, onion, and mushrooms. pour over meat in the casserole dish.
  • bake in preheated oven for 45 minutes.

Peanut Butter Lover's Peanut Butter Pudding

Ingredients

  • Servings: 4
  • 1/3 cup white sugar
  • 4 1/2 teaspoons cornstarch
  • 1/4 teaspoon salt
  • 1 1/2 cups milk
  • 1/2 cup half-and-half
  • 1/2 cup peanut butter
  • 1 teaspoon vanilla extract

Recipe

    Preparation Time: 5 mins Cook Time: 15 mins Ready Time: 50 mins

  • stir sugar, cornstarch, and salt together in a saucepan. stream milk and half-and-half into the saucepan while stirring to dissolve the sugar mixture.
  • bring the mixture to a boil, reduce heat to medium, and cook, stirring continually, for 2 minutes. remove saucepan from heat; stir peanut butter and vanilla extract into the milk mixture until smooth.
  • divide the mixture into 4 small serving dishes and refrigerate until firm, at least 30 minutes.

Peanut Butter Meringue Pie

Ingredients

  • Servings: 8
  • 1 (9 inch) baked pie crust
  • 2 cups confectioners' sugar
  • 1 cup peanut butter
  • 1/3 cup water
  • 1 tablespoon cornstarch
  • 1 tablespoon white sugar
  • 4 egg whites, room temperature
  • 1/4 teaspoon cream of tartar
  • 1/2 teaspoon vanilla extract
  • 1/2 cup white sugar

Recipe

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

  • preheat oven to 350 degrees f (175 degrees c).
  • beat confectioners' sugar and peanut butter together in a bowl with an electric mixer until smooth. spread peanut butter mixture into prepared pie crust as evenly as possible.
  • whisk water, cornstarch, and 1 tablespoon white sugar together in a saucepan; bring to a boil for 15 seconds, stirring constantly. remove saucepan from heat and cover with a lid.
  • beat egg whites in a glass or metal bowl until soft peaks form. lift the beater or whisk straight up: the egg whites will form soft mounds rather than a sharp peak.
  • beat cream of tartar and vanilla into egg whites. gradually add 1/2 cup white sugar, continuing to beat until stiff peaks form. lift the beater or whisk straight up: the egg whites will form sharp peaks.
  • beat cornstarch mixture into egg white mixture on lowest speed, 1 tablespoon at a time. increase speed to medium and beat egg whites for 10 seconds to form meringue. spread meringue over peanut butter mixture to the edges of the pie crust.
  • bake in the preheated oven until meringue peaks are golden, 10 to 15 minutes.

no bake cookies iii

Ingredients

  • Servings: 4
  • 2 cups white sugar
  • 3 tablespoons unsweetened cocoa powder
  • 1/2 cup margarine
  • 1/2 cup milk
  • 1 pinch salt
  • 3 cups quick cooking oats
  • 1/2 cup peanut butter
  • 1 teaspoon vanilla extract

Recipe

    Cook Time: 15 mins Ready Time: 25 mins

  • in a saucepan bring sugar, cocoa, margarine, milk, and salt to a rapid boil for 1 minute.
  • add quick cooking oats, peanut butter, and vanilla; mix well.
  • working quickly, drop by teaspoonfuls waxed paper, and let cool.

singaporean tender lamb spare ribs

Ingredients

  • Servings: 4
  • 2 tablespoons light soy sauce
  • 4 tablespoons dark soy sauce
  • 1 tablespoon crushed black peppercorns
  • 6 cloves garlic, peeled and crushed
  • 10 fluid ounces orange juice, divided
  • 1 1/2 pounds lamb spareribs
  • 1 cup orange juice
  • 1 cup water
  • 5 sticks cinnamon
  • 7 star anise
  • white sugar to taste
  • peanut or corn oil for frying
  • 3 hard-cooked eggs, peeled (optional)

Recipe

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

    Ready Time: 2 hrs 20 mins

  • in a bowl, stir together light and dark soy sauces, crushed peppercorns, garlic, and 2 tablespoons orange juice. separate ribs between each bone into individual ribs, and place in the marinade. cover, and set aside for at least 30 minutes. (if marinating much longer than 30 minutes, refrigerate.)
  • transfer marinade to a large stockpot, and set ribs aside. to the stockpot add remaining 1 cup orange juice, water, cinnamon sticks, star anise, and sugar. bring to a boil.
  • meanwhile, heat oil in a large skillet over high heat. carefully place ribs in oil, and fry for 2 minutes per side, or until edges are sealed. transfer to the stockpot, and boil, uncovered, for 15 minutes. cover, and simmer for 1 hour, adding hard boiled eggs at this point, if using.

warm chocolate peanut butter pudding cake

Ingredients

  • Servings: 12
  • cooking spray
  • 1 1/2 cups all-purpose flour
  • 1/2 cup brown sugar
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1 cup creamy peanut butter
  • 3/4 cup sour cream
  • 3 tablespoons butter, melted
  • 1 teaspoon almond extract
  • 2 tablespoons boiling water
  • 3/4 cup white sugar
  • 6 tablespoons unsweetened cocoa powder
  • 2 cups boiling water
  • 2 tablespoons chocolate syrup

Recipe

    Preparation Time: 15 mins Cook Time: 1 hr 30 mins

    Ready Time: 2 hrs

  • coat the inside of a slow cooker with cooking spray.
  • whisk flour, brown sugar, baking powder, and baking soda together in a bowl. whisk peanut butter, sour cream, melted butter, almond extract, and 2 tablespoons boiling water in a separate bowl until smooth. stir flour mixture into peanut butter mixture to make a very thick batter. scoop batter into prepared slow cooker.
  • whisk white sugar, cocoa powder, and 2 cups of boiling water in a bowl until thoroughly combined. pour chocolate mixture over batter in slow cooker.
  • cook on high until cake begins to pull away from the sides of the cooker and feels firm on top, about 1 1/2 hours. allow to cool 15 minutes before serving. drizzle with chocolate syrup.

Saturday, December 26, 2015

Peanut Butter Cup Cookies

Ingredients

  • Servings: 40
  • 1 3/4 cups all-purpose flour
  • 1/2 teaspoon salt
  • 1 teaspoon baking soda
  • 1/2 cup butter, softened
  • 1/2 cup white sugar
  • 1/2 cup peanut butter
  • 1/2 cup packed brown sugar
  • 1 egg, beaten
  • 1 teaspoon vanilla extract
  • 2 tablespoons milk
  • 40 miniature chocolate covered peanut butter cups, unwrapped

Recipe

    Preparation Time: 25 mins Cook Time: 10 mins Ready Time: 1 hr 35 mins

  • preheat oven to 375 degrees f (190 degrees c). sift together the flour, salt and baking soda; set aside.
  • cream together the butter, sugar, peanut butter and brown sugar until fluffy. beat in the egg, vanilla and milk. add the flour mixture; mix well. shape into 40 balls and place each into an ungreased mini muffin pan.
  • bake at 375 degrees for about 8 minutes. remove from oven and immediately press a mini peanut butter cup into each ball. cool and carefully remove from pan.

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.

chicken salad with thai-flavored dressing

Ingredients

  • Servings: 4
  • 4 cups rotisserie chicken, skinned and boned, meat shredded into bite-sized pieces
  • 2 medium celery ribs, cut into small dice
  • 2 medium green onions, sliced thin
  • 1/4 cup chopped honey-roasted peanuts
  • 2 tablespoons lime juice
  • 2 tablespoons asian fish sauce
  • 1 teaspoon ground ginger
  • 2 teaspoons white sugar
  • 1/2 teaspoon hot red pepper flakes
  • 2 tablespoons minced fresh cilantro leaves
  • 2 tablespoons chopped fresh mint leaves
  • to serve:
  • boston lettuce
  • sliced cucumbers
  • grated carrots
  • chopped honey-roasted peanuts

Recipe

  • in a medium bowl, mix chicken, celery, green onions and peanuts. in a small bowl, whisk lime juice, fish sauce, ginger, sugar, red pepper, cilantro and mint, plus 2 tbs. water.
  • toss dressing with chicken mixture and serve on a bed of boston lettuce with the suggested accompaniments.

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.

shrimp croquettes

Ingredients

  • Servings: 8
  • 8 slices white bread, crusts removed and cut into 1/4 inch cubes
  • 8 ounces cod fillets
  • 8 ounces peeled and deveined medium shrimp
  • 2 egg whites, beaten
  • 2 teaspoons cornstarch
  • 4 teaspoons salt
  • ground black pepper
  • 2 pinches ground ginger
  • 1 quart peanut oil for frying

Recipe

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

  • preheat an oven to 350 degrees f (175 degrees c).
  • place the cubed bread a baking sheet, and bake in the preheated oven until dry and golden brown, about 10 minutes. remove and cool.
  • meanwhile, mince the cod and shrimp and place into a mixing bowl along with the beaten egg whites. sprinkle in the cornstarch, salt, pepper, and ginger. mix well, and form into 8 balls. roll the balls in the toasted bread cubes and set aside.
  • heat oil in a deep-fryer or large saucepan to 350 degrees f (175 degrees c).
  • fry the balls 4 at a time until they turn light, golden brown, about 2 minutes. drain on a paper towel-lined plate. once the second batch of croquettes has been fried, return the first batch to the hot oil, and fry again until deep, golden brown and the croquettes are no longer opaque in the center, drain on paper towels while frying the second batch.

Friday, December 25, 2015

chewy peanut butter chocolate chip cookies

Ingredients

  • Servings: 2
  • 1/2 cup butter, softened
  • 1/2 cup peanut butter
  • 1 cup packed brown sugar
  • 1/2 cup white sugar
  • 2 eggs
  • 2 tablespoons light corn syrup
  • 2 tablespoons water
  • 2 teaspoons vanilla extract
  • 2 1/2 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 2 cups chopped semisweet chocolate

Recipe

    Preparation Time: 15 mins Cook Time: 15 mins Ready Time: 1 hr

  • preheat oven to 375 degrees f (190 degrees c).
  • in a large bowl, cream together the butter, peanut butter, brown sugar, and white sugar until smooth. beat in the eggs one at a time, then stir in the corn syrup, water, and vanilla. combine the flour, baking soda, and salt; stir into the peanut butter mixture. fold in chocolate chunks. drop by 1/4 cupfuls 3 inches apart ungreased baking sheets.
  • bake for 12 to 14 minutes in the preheated oven, or until edges are golden. allow cookies to cool for 1 minute on the cookie sheet before removing to wire racks to cool completely.

Flourless Peanut Butter Cookies

Ingredients

  • Servings: 1
  • 1 cup peanut butter
  • 1 cup white sugar
  • 1 egg

Recipe

  • preheat oven to 350 degrees f (180 degrees c).
  • combine ingredients and drop by teaspoonfuls on cookie sheet. bake for 8 minutes. let cool. recipe doesn't make very many, so you could double recipe as you desire.

chewy peanut butter chocolate chip cookies

Ingredients

  • Servings: 2
  • 1/2 cup butter, softened
  • 1/2 cup peanut butter
  • 1 cup packed brown sugar
  • 1/2 cup white sugar
  • 2 eggs
  • 2 tablespoons light corn syrup
  • 2 tablespoons water
  • 2 teaspoons vanilla extract
  • 2 1/2 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 2 cups chopped semisweet chocolate

Recipe

    Preparation Time: 15 mins Cook Time: 15 mins Ready Time: 1 hr

  • preheat oven to 375 degrees f (190 degrees c).
  • in a large bowl, cream together the butter, peanut butter, brown sugar, and white sugar until smooth. beat in the eggs one at a time, then stir in the corn syrup, water, and vanilla. combine the flour, baking soda, and salt; stir into the peanut butter mixture. fold in chocolate chunks. drop by 1/4 cupfuls 3 inches apart ungreased baking sheets.
  • bake for 12 to 14 minutes in the preheated oven, or until edges are golden. allow cookies to cool for 1 minute on the cookie sheet before removing to wire racks to cool completely.

no bake cookies iii

Ingredients

  • Servings: 4
  • 2 cups white sugar
  • 3 tablespoons unsweetened cocoa powder
  • 1/2 cup margarine
  • 1/2 cup milk
  • 1 pinch salt
  • 3 cups quick cooking oats
  • 1/2 cup peanut butter
  • 1 teaspoon vanilla extract

Recipe

    Cook Time: 15 mins Ready Time: 25 mins

  • in a saucepan bring sugar, cocoa, margarine, milk, and salt to a rapid boil for 1 minute.
  • add quick cooking oats, peanut butter, and vanilla; mix well.
  • working quickly, drop by teaspoonfuls waxed paper, and let cool.

oatmeal peanut butter cookies

Ingredients

  • Servings: 4
  • 1/2 cup shortening
  • 1/2 cup margarine, softened
  • 1 cup packed brown sugar
  • 3/4 cup white sugar
  • 1 cup peanut butter
  • 2 eggs
  • 1 1/2 cups all-purpose flour
  • 2 teaspoons baking soda
  • 1 teaspoon salt
  • 1 cup quick-cooking oats

Recipe

    Preparation Time: 15 mins Cook Time: 15 mins Ready Time: 1 hr

  • preheat oven to 350 degrees f (175 degrees c).
  • in a large bowl, cream together shortening, margarine, brown sugar, white sugar, and peanut butter until smooth. beat in the eggs one at a time until well blended. combine the flour, baking soda, and salt; stir into the creamed mixture. mix in the oats until just combined. drop by teaspoonfuls ungreased cookie sheets.
  • bake for 10 to 15 minutes in the preheated oven, or until just light brown. don't over-bake. cool and store in an airtight container.

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.

classic peanut butter cookies

Ingredients

  • Servings: 4
  • 1 cup unsalted butter
  • 1 cup crunchy peanut butter
  • 1 cup white sugar
  • 1 cup packed brown sugar
  • 2 eggs
  • 2 1/2 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1 1/2 teaspoons baking soda

Recipe

    Preparation Time: 15 mins Cook Time: 10 mins Ready Time: 1 hr 25 mins

  • cream butter, peanut butter, and sugars together in a bowl; beat in eggs.
  • in a separate bowl, sift flour, baking powder, baking soda, and salt; stir into butter mixture. put dough in refrigerator for 1 hour.
  • roll dough into 1 inch balls and put on baking sheets. flatten each ball with a fork, making a crisscross pattern. bake in a preheated 375 degrees f oven for about 10 minutes or until cookies begin to brown.

kathy's peanut butterfinger® oatmeal cookies

Ingredients

  • Servings: 38
  • 1 1/2 cups all-purpose flour
  • 1 cup old-fashioned oats
  • 2 teaspoons baking soda
  • 1 teaspoon salt
  • 1 1/4 cups extra crunchy peanut butter
  • 1 cup packed brown sugar
  • 3/4 cup white sugar
  • 1/2 cup shortening
  • 1/2 cup unsalted butter, softened
  • 2 eggs
  • 1 1/2 teaspoons vanilla extract
  • 18 fun size bars chocolate-covered crispy peanut butter candy (such as butterfinger®), crushed

Recipe

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

  • preheat oven to 350 degrees f (175 degrees c).
  • process flour, oats, baking soda, and salt in a food processor until blended.
  • beat peanut butter, brown sugar, white sugar, shortening, and unsalted butter together in a bowl with an electric mixer until creamy. beat in eggs, one at a time, until well-blended. add vanilla.
  • stir flour mixture into peanut butter mixture; add crushed peanut butter candy and stir until just combined. drop 1-inch spoonfuls of the dough, 2 inches apart, baking sheets.
  • bake cookies in the preheated oven until light brown, about 15 minutes.

Thursday, December 24, 2015

Ground Nut Stew

Ingredients

  • Servings: 10
  • 2 cups peanut butter
  • 1/2 (6 ounce) can tomato paste
  • 2 (10 ounce) cans diced tomatoes with green chile peppers
  • 4 cups chicken broth
  • 2 tablespoons vegetable oil
  • 6 skinless, boneless chicken breast halves - cubed
  • 1 onion, chopped
  • 1/2 cup fresh mushrooms, sliced
  • cayenne pepper to taste

Recipe

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

  • melt peanut butter in a large saucepan over medium heat. stir in tomato paste, and blend with peanut butter until smooth. mix in diced tomatoes with green chile peppers and chicken broth. cook 15 minutes, stirring occasionally.
  • heat oil in a medium skillet over medium heat. saute chicken and onions until chicken is no longer pink and juices run clear.
  • mix chicken, onions, and mushrooms into the peanut butter mixture, and continue cooking, stirring occasionally, about 15 minutes. season with cayenne pepper.

Flourless Peanut Butter Cookies

Ingredients

  • Servings: 1
  • 1 cup peanut butter
  • 1 cup white sugar
  • 1 egg

Recipe

  • preheat oven to 350 degrees f (180 degrees c).
  • combine ingredients and drop by teaspoonfuls on cookie sheet. bake for 8 minutes. let cool. recipe doesn't make very many, so you could double recipe as you desire.

no bake cookies iii

Ingredients

  • Servings: 4
  • 2 cups white sugar
  • 3 tablespoons unsweetened cocoa powder
  • 1/2 cup margarine
  • 1/2 cup milk
  • 1 pinch salt
  • 3 cups quick cooking oats
  • 1/2 cup peanut butter
  • 1 teaspoon vanilla extract

Recipe

    Cook Time: 15 mins Ready Time: 25 mins

  • in a saucepan bring sugar, cocoa, margarine, milk, and salt to a rapid boil for 1 minute.
  • add quick cooking oats, peanut butter, and vanilla; mix well.
  • working quickly, drop by teaspoonfuls waxed paper, and let cool.

classic peanut butter cookies

Ingredients

  • Servings: 4
  • 1 cup unsalted butter
  • 1 cup crunchy peanut butter
  • 1 cup white sugar
  • 1 cup packed brown sugar
  • 2 eggs
  • 2 1/2 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1 1/2 teaspoons baking soda

Recipe

    Preparation Time: 15 mins Cook Time: 10 mins Ready Time: 1 hr 25 mins

  • cream butter, peanut butter, and sugars together in a bowl; beat in eggs.
  • in a separate bowl, sift flour, baking powder, baking soda, and salt; stir into butter mixture. put dough in refrigerator for 1 hour.
  • roll dough into 1 inch balls and put on baking sheets. flatten each ball with a fork, making a crisscross pattern. bake in a preheated 375 degrees f oven for about 10 minutes or until cookies begin to brown.

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.

Peanut Butter Cup Cookies

Ingredients

  • Servings: 40
  • 1 3/4 cups all-purpose flour
  • 1/2 teaspoon salt
  • 1 teaspoon baking soda
  • 1/2 cup butter, softened
  • 1/2 cup white sugar
  • 1/2 cup peanut butter
  • 1/2 cup packed brown sugar
  • 1 egg, beaten
  • 1 teaspoon vanilla extract
  • 2 tablespoons milk
  • 40 miniature chocolate covered peanut butter cups, unwrapped

Recipe

    Preparation Time: 25 mins Cook Time: 10 mins Ready Time: 1 hr 35 mins

  • preheat oven to 375 degrees f (190 degrees c). sift together the flour, salt and baking soda; set aside.
  • cream together the butter, sugar, peanut butter and brown sugar until fluffy. beat in the egg, vanilla and milk. add the flour mixture; mix well. shape into 40 balls and place each into an ungreased mini muffin pan.
  • bake at 375 degrees for about 8 minutes. remove from oven and immediately press a mini peanut butter cup into each ball. cool and carefully remove from pan.

Peanut Butter Chocolate Chip Banana Bread

Ingredients

  • Servings: 1
  • cooking spray
  • 1 cup whole wheat flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 2 ripe bananas, mashed
  • 1/3 cup unsweetened crunchy peanut butter
  • 3/4 cup brown sugar
  • 1/4 cup plain fat-free yogurt
  • 1 large egg
  • 1 tablespoon canola oil
  • 3/4 cup semisweet chocolate chips

Recipe

    Preparation Time: 15 mins Cook Time: 40 mins Ready Time: 1 hr 55 mins

  • preheat oven to 350 degrees f (175 degrees c).
  • spray a 9x5-inch loaf pan with cooking spray.
  • whisk whole wheat flour, baking powder, baking soda, and salt in a large bowl.
  • stir mashed bananas, peanut butter, brown sugar, yogurt, egg, and canola oil thoroughly in a separate bowl.
  • stir the banana mixture into the dry ingredients until thoroughly combined; stir in chocolate chips.
  • spoon batter into the prepared loaf pan.
  • bake in the preheated oven until the loaf is lightly browned at the edges and a toothpick inserted into the center comes out clean, 40 to 50 minutes.
  • cool the bread in the pan on a rack for 15 minutes before removing bread to finish cooling on rack. slice when cool.

Wednesday, December 23, 2015

oatmeal peanut butter cookies

Ingredients

  • Servings: 4
  • 1/2 cup shortening
  • 1/2 cup margarine, softened
  • 1 cup packed brown sugar
  • 3/4 cup white sugar
  • 1 cup peanut butter
  • 2 eggs
  • 1 1/2 cups all-purpose flour
  • 2 teaspoons baking soda
  • 1 teaspoon salt
  • 1 cup quick-cooking oats

Recipe

    Preparation Time: 15 mins Cook Time: 15 mins Ready Time: 1 hr

  • preheat oven to 350 degrees f (175 degrees c).
  • in a large bowl, cream together shortening, margarine, brown sugar, white sugar, and peanut butter until smooth. beat in the eggs one at a time until well blended. combine the flour, baking soda, and salt; stir into the creamed mixture. mix in the oats until just combined. drop by teaspoonfuls ungreased cookie sheets.
  • bake for 10 to 15 minutes in the preheated oven, or until just light brown. don't over-bake. cool and store in an airtight container.

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.

Mayo Cake With Peanut Butter Icing

Ingredients

  • Servings: 16
  • cake:
  • 2 cups all-purpose flour
  • 1 cup white sugar
  • 1 cup mayonnaise
  • 1 cup water
  • 1/4 cup unsweetened cocoa powder
  • 2 teaspoons baking soda
  • icing:
  • 1 cup white sugar
  • 1/2 cup evaporated milk
  • 1 tablespoon margarine
  • 1/2 cup miniature marshmallows
  • 1 cup peanut butter
  • 1 teaspoon vanilla extract

Recipe

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

  • preheat oven to 350 degrees f (175 degrees c). grease a 9-inch baking dish.
  • mix flour, 1 cup sugar, mayonnaise, water, cocoa powder, and baking soda together in a bowl until smooth; pour into the prepared baking dish.
  • bake in the preheated oven until a toothpick inserted in the center of the cake comes out clean, 20 to 25 minutes.
  • stir 1 cup sugar, evaporated milk, and margarine together in a saucepan; bring to a boil and cook for 2 minutes. remove saucepan from heat, add marshmallows, and stir to melt them completely into the mixture. stir peanut butter and vanilla extract into marshmallow mixture until icing is smooth; pour over warm cake.

irish peanut butter potato candy

Ingredients

  • Servings: 15
  • 1 potato, peeled and chopped
  • 1 (32 ounce) package confectioners' sugar
  • 1/4 cup creamy peanut butter, or as needed

Recipe

    Preparation Time: 15 mins Cook Time: 15 mins Ready Time: 1 hr 30 mins

  • place potato into a saucepan with enough water to cover and bring to a boil. reduce heat to medium-low and cook potato until very tender, about 15 minutes. drain and allow to steam dry for a minute or two.
  • transfer potato to a large bowl and mash with a fork until smooth.
  • gradually stir confectioners' sugar into mashed potato a little at a time until the mixture forms a stiff dough. the dough will be runny until all the powdered sugar is used.
  • place a large square of waxed paper a work surface. roll or press dough into a 12-inch square rectangle on the waxed paper.
  • spread peanut butter over top of dough, covering it entirely.
  • pick up one edge of waxed paper and start rolling the dough to make a 12-inch-long log. wrap log tightly with waxed paper.
  • refrigerate for 1 hour. unwrap log and slice candy into cross-sectional pieces about 3/4-inch thick to serve.

Peanut Butter Cup Cookies

Ingredients

  • Servings: 40
  • 1 3/4 cups all-purpose flour
  • 1/2 teaspoon salt
  • 1 teaspoon baking soda
  • 1/2 cup butter, softened
  • 1/2 cup white sugar
  • 1/2 cup peanut butter
  • 1/2 cup packed brown sugar
  • 1 egg, beaten
  • 1 teaspoon vanilla extract
  • 2 tablespoons milk
  • 40 miniature chocolate covered peanut butter cups, unwrapped

Recipe

    Preparation Time: 25 mins Cook Time: 10 mins Ready Time: 1 hr 35 mins

  • preheat oven to 375 degrees f (190 degrees c). sift together the flour, salt and baking soda; set aside.
  • cream together the butter, sugar, peanut butter and brown sugar until fluffy. beat in the egg, vanilla and milk. add the flour mixture; mix well. shape into 40 balls and place each into an ungreased mini muffin pan.
  • bake at 375 degrees for about 8 minutes. remove from oven and immediately press a mini peanut butter cup into each ball. cool and carefully remove from pan.

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.

Tuesday, December 22, 2015

chewy peanut butter chocolate chip cookies

Ingredients

  • Servings: 2
  • 1/2 cup butter, softened
  • 1/2 cup peanut butter
  • 1 cup packed brown sugar
  • 1/2 cup white sugar
  • 2 eggs
  • 2 tablespoons light corn syrup
  • 2 tablespoons water
  • 2 teaspoons vanilla extract
  • 2 1/2 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 2 cups chopped semisweet chocolate

Recipe

    Preparation Time: 15 mins Cook Time: 15 mins Ready Time: 1 hr

  • preheat oven to 375 degrees f (190 degrees c).
  • in a large bowl, cream together the butter, peanut butter, brown sugar, and white sugar until smooth. beat in the eggs one at a time, then stir in the corn syrup, water, and vanilla. combine the flour, baking soda, and salt; stir into the peanut butter mixture. fold in chocolate chunks. drop by 1/4 cupfuls 3 inches apart ungreased baking sheets.
  • bake for 12 to 14 minutes in the preheated oven, or until edges are golden. allow cookies to cool for 1 minute on the cookie sheet before removing to wire racks to cool completely.

gram's potato candy

Ingredients

  • Servings: 32
  • 1 small potato, peeled and cubed
  • 1 (16 ounce) package confectioners' sugar
  • 1 tablespoon milk, or more as needed
  • green food coloring (optional)
  • 1/3 cup peanut butter

Recipe

    Preparation Time: 20 mins Cook Time: 15 mins Ready Time: 1 hr 35 mins

  • place potato cubes in a small sauce pan and cover with salted water. bring to a boil, then reduce heat to medium-low and simmer until tender, about 15 minutes. drain and cool.
  • mash potato in a large bowl until smooth.
  • stir 1 cup confectioners' sugar into mashed potato; mix well. gradually stir remaining confectioners' sugar and milk to form a firm dough. incorporate green food coloring at this point if using.
  • sprinkle work surface with confectioners' sugar, and roll dough into an 8x12-inch rectangle about 1/2 inch thick.
  • spread peanut butter evenly the dough.
  • tightly roll dough into a log, jelly roll-style, beginning at the wide end.
  • wrap log in plastic wrap and chill in refrigerator until the candy sets up, about 1 hour. cut into 1/4-inch slices.

Tofu Pad Thai

Ingredients

  • Servings: 4
  • hot water to cover
  • 1 (12 ounce) package dried rice noodles
  • 1/4 cup rice vinegar
  • 1/4 cup fish sauce
  • 1/2 lime, juiced
  • 2 tablespoons soy sauce
  • 2 teaspoons white sugar
  • 1/8 teaspoon tamarind paste
  • 1 tablespoon paprika
  • 1 teaspoon ground cayenne pepper
  • 1 tablespoon vegetable oil
  • 2 eggs, beaten
  • 1 tablespoon vegetable oil
  • 1 bunch green onions, chopped
  • 3 cloves garlic, minced
  • 1 (8 ounce) container tofu, drained and cubed
  • 1 cup bean sprouts
  • 1/2 cup coarsely chopped dry roasted peanuts

Recipe

    Preparation Time: 15 mins Cook Time: 10 mins Ready Time: 40 mins

  • soak rice noodles in a bowl with enough hot water to cover until slightly softened, about 15 minutes; drain.
  • whisk vinegar, fish sauce, lime juice, soy sauce, sugar, and tamarind paste in a bowl until sugar is dissolved.
  • mix paprika and cayenne pepper in a small bowl.
  • heat 1 tablespoon vegetable oil in a skillet over medium heat. cook and stir eggs in the hot oil until lightly cooked. transfer eggs to a bowl.
  • heat remaining 1 tablespoon vegetable oil in the same skillet over medium-high heat. cook and stir green onions and garlic together quickly, about 10 seconds.
  • stir tofu and paprika mixture into green onion mixture; toss to combine.
  • toss noodles with tofu mixture until mixed; pour vinegar mixture over noodles and toss to coat.
  • fold eggs and bean sprouts into noodles; cook and stir until sauce is absorbed, about 5 minutes.
  • garnish with crushed 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.

no bake cookies iii

Ingredients

  • Servings: 4
  • 2 cups white sugar
  • 3 tablespoons unsweetened cocoa powder
  • 1/2 cup margarine
  • 1/2 cup milk
  • 1 pinch salt
  • 3 cups quick cooking oats
  • 1/2 cup peanut butter
  • 1 teaspoon vanilla extract

Recipe

    Cook Time: 15 mins Ready Time: 25 mins

  • in a saucepan bring sugar, cocoa, margarine, milk, and salt to a rapid boil for 1 minute.
  • add quick cooking oats, peanut butter, and vanilla; mix well.
  • working quickly, drop by teaspoonfuls waxed paper, and let cool.

Grandma's Artichokes

Ingredients

  • Servings: 4
  • 4 whole artichokes, trimmed and coarse outer leaves removed
  • 8 large cloves garlic, chopped
  • 1 tablespoon salt, or to taste
  • 1 tablespoon ground black pepper
  • 1/4 cup grated romano cheese
  • 1 bunch flat-leaf parsley, leaves torn
  • 1/2 cup peanut oil

Recipe

    Preparation Time: 30 mins Cook Time: 1 hr

    Ready Time: 1 hr 30 mins

  • trim artichoke stems flat so the artichokes can stand upright and rinse artichokes thoroughly in running water. hold artichokes upside down over a work surface and smash the artichokes lightly to open the leaves. spread 1/4 of the garlic into the spaces between leaves of each artichoke.
  • season artichokes with salt, black pepper, and 1 tablespoon grated romano cheese per artichoke, opening the leaves and letting the seasonings and cheese into the leaves. push torn leaves of parsley into the spaces between the leaves to hold the seasonings in.
  • set the artichokes upright in a saucepan and pour peanut oil over the artichokes, letting the oil seep into the crevices between leaves. gently pour water into the saucepan, taking care not to let the water splash on the artichokes and wash off the oil. cover pan.
  • bring to a boil, reduce heat to low, and simmer gently until the outer leaves of the artichoke are easy to strip off but are not mushy or falling apart, about 1 hour. test for salt and season with more if desired; simmer 5 to 10 more minutes to let the salt dissolve.

Prawns In Peanut Soup

Ingredients

  • Servings: 6
  • 2 cups water
  • salt to taste
  • 2 1/4 pounds peeled and deveined prawns
  • 1/2 pound fresh green beans, trimmed
  • 1 large eggplant, diced
  • 1/2 pound bok choy, chopped
  • 2 tablespoons olive oil
  • 1 onion, chopped
  • 2 cloves garlic, minced
  • 1 teaspoon achiote powder
  • 3 tablespoons smooth peanut butter

Recipe

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

  • bring the water and salt to a boil in a large pot. add the prawns to the water and return to a boil; cook at a boil for 5 minutes. remove the prawns with a strainer and set aside.
  • cook the beans, eggplant, and bok choy in the water until slightly tender, about 3 minutes. drain and reserve the liquid. set the vegetables aside.
  • heat the olive oil in a large skillet over medium heat; cook and stir the onion and garlic in the hot oil until fragrant, about 5 minutes. sprinkle the achiote powder over the mixture; stir until you produce an even orange-red color. add the peanut butter and continue stirring until the peanut butter has melted evenly into the mixture. stir the reserved water into the mixture and bring to a boil; cook at a boil for 3 minutes before stirring in the prawns and vegetables. continue boiling together 2 minutes more before serving.