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.

The Easiest Chocolate Pudding Cake

Ingredients

• Servings: 1
• 1 (3.5 ounce) package non-instant chocolate pudding mix
• 2 cups milk
• 1 (18.25 ounce) package devil's food cake mix
• 1 cup semi-sweet chocolate chips

Recipe

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


• preheat oven to 350 degrees f (175 degrees c). grease and flour a 9x13 inch pan.
• in a large saucepan combine the non-instant pudding mix with 2 cups milk. cook over medium heat, stirring constantly, until the pudding is thickened. remove from heat. pour the dry cake mix into the saucepan and mix until smooth. pour batter into prepared pan and sprinkle with chocolate chips and walnuts.
• bake in the preheated oven for 20 to 30 minutes, or until a toothpick inserted into the center of the cake comes out clean.

cantonese style lobster

Ingredients

• Servings: 4
• 2 small (1 pound) fresh live lobsters
• 1/3 cup peanut oil, divided
• 1 clove garlic, crushed
• 1 slice fresh ginger root, minced
• 6 ounces lean ground lamb
• 1 cup chicken broth
• 1 tablespoon cooking
• 1 tablespoon soy sauce
• 1 tablespoon cornstarch
• 1 teaspoon brown sugar
• 2 eggs, beaten
• 3 green onions, chopped

Recipe

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


• rinse the lobster, and hold it belly up. at the bottom of the tail, there is a small opening, stick a long skewer in it to drain any urine left in its' body, then crack the tail off, chop the tail into small pieces, and crack the claws in half as well. if you know how to eat the body of the lobster, cut it up and throw it on the pile too.
• heat half of the peanut oil in a deep heavy skillet over medium heat. add the crushed garlic, and fry for about 1 minute. throw in the lobster pieces, and fry until they are cooked through, about 4 to 5 minutes. remove the lobster and garlic mixture to a dish and keep warm.
• heat the remaining oil in the skillet. add the minced ginger and lamb, and fry until the lamb is no longer pink. pour in the chicken broth, and bring to a boil, stirring constantly. in a small bowl, mix together the , soy sauce, cornstarch and brown sugar until well blended. add the mixture to the pan, and stir-fry for a minute or two, until the sauce becomes thick and somewhat clear.
• stir in the green onions, and turn the heat off. drizzle the beaten eggs over the mixture in the pan, and stir until the eggs are in little pieces. finally, return the lobster to the pan, and cook over low heat for a few minutes to blend the flavors. transfer to a serving dish, and let stand, covered, for a few minutes before serving. eat with steamed rice and enjoy, cause you worked hard!

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 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.

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.

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.

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.

arroz tapado (rice-on-top)

Ingredients

• Servings: 6
• 2 cups uncooked white rice
• 4 cups water
• 1 egg
• 1 potato, peeled and cubed
• 1 cup vegetable oil for frying
• 3 small tomatoes, coarsely chopped
• 1/2 cup water
• 1 tablespoon vegetable oil
• 1/2 large onion, finely chopped
• 3 cloves garlic, chopped
• 1 teaspoon ground dried aji chile
• 1/2 teaspoon ground cumin
• 1/4 teaspoon ground black pepper
• 2 teaspoons chopped fresh oregano
• 1 pound lean ground beef
• 2 large carrots, peeled and cubed
• 1/4 cup frozen peas
• 1 tablespoon peanut butter
• chopped fresh cilantro (optional)
• chopped fresh tomato (optional)
• ketchup (optional)

Recipe

Preparation Time: 20 mins Cook Time: 55 mins Ready Time: 1 hr 30 mins


• bring the rice and 4 cups of water to a boil in a saucepan over high heat. reduce heat to medium-low, cover, and simmer until the rice is tender, and the liquid has been absorbed, 20 to 25 minutes.
• place the egg into a saucepan, and cover with water by 1 inch. cover the saucepan and bring the water to a boil over high heat. once the water is boiling, remove from the heat and let the egg stand in the hot water for 15 minutes. pour out the hot water, then cool the egg under cold running water in the sink. peel once cold. chop the egg and set aside in a small bowl.
• heat 1 cup of vegetable oil in a deep-fryer or large saucepan to 350 degrees f (175 degrees c). deep fry the potato cubes until golden brown, about 5 minutes; drain on paper towels, and set aside.
• place tomatoes and 1/2 cup of water in a blender, and puree until tomatoes are liquefied (peel and seed first, if desired).
• heat 1 tablespoon of vegetable oil in a large skillet over medium heat, and cook and stir the onion, garlic, aji chile powder, cumin, black pepper, and oregano until the onion begins to brown, 8 to 10 minutes; pour in the pureed tomatoes, and simmer for 5 more minutes, stirring often. mix in the ground beef and carrots, and cook until the meat is no longer pink and the carrots are tender, about 10 minutes. break the meat up into small chunks as it cooks. mix in the chopped hard-cooked egg, peas, and peanut butter until thoroughly combined. finally, gently stir in the cubes of fried potato.
• to assemble the dish, oil a flexible plastic bowl (at least 1 cup size) and press cooked rice into the bottom to fill 1/3 of the bowl. layer about 3/4 inch of meat mixture over the rice, and top with more cooked rice to fill the bowl. with an oiled hand, gently press on the rice to compact the mixture; place a serving plate on top of the bowl, flip, and turn out the rice and meat-filled form. repeat with remaining ingredients. garnish with sprinkles of cilantro, chopped tomato, and dollops of ketchup on each serving.

Old Fashioned Peanut Butter Cookies

Ingredients

• Servings: 4
• 3 cups all-purpose flour
• 1 teaspoon baking powder
• 1 teaspoon salt
• 1 cup unsalted butter, softened
• 1 cup packed brown sugar
• 1 cup white sugar
• 2 eggs
• 2 cups peanut butter chips
• 1 cup peanut butter
• 2 teaspoons vanilla extract

Recipe

• preheat oven to 350 degrees f (175 degrees c). line 2 large baking sheets with parchment paper.
• mix flour, baking powder and salt in a medium bowl.
• in a large bowl, beat butter, peanut butter, and vanilla with an electric mixer until well blended. beat in both sugars. scrape down the sides of the bowl. stir in half of the dry ingredients into the mixture. add eggs one at a time, blending well after each addition. mix in remaining ingredients. stir in peanut butter chips.
• for each cookie, roll 1 heaping tablespoon full of dough into 1 3/4 inch diameter ball. arrange balls 2 1/2 inches apart on prepared baking sheets. using the back of fork, flatten dough balls and form a crosshatch on tops.
• bake cookies until dry on top, about 15 minutes.
• cool cookies on baking sheets for 5 minutes. using a spatula, transfer cookies to cooling racks to cool completely.

Caramel Corn I

Ingredients

• Servings: 5
• 5 tablespoons vegetable oil
• 2 1/2 cups unpopped popcorn
• 1 cup butter
• 2 cups packed brown sugar
• 1/2 cup light corn syrup
• 1 teaspoon salt
• 1/2 teaspoon baking soda
• 1 teaspoon vanilla extract
• 1 cup peanuts
• 1 cup chopped pecans
• 1 cup almonds

Recipe

• preheat oven to 250 degrees f (120 degrees c).
• add 1 tablespoon of the oil to a 4 quart saucepan, and heat over high heat. when oil is hot, add 1/2 cup of popping corn. keep pan moving constantly. when corn stops popping, remove from heat. place popped corn in oven to keep warm. repeat until all corn has been popped. set aside.
• melt margarine or butter in a medium saucepan, and then stir in brown sugar, syrup, and salt. bring to a rolling boil, stirring constantly; boil without stirring for 5 minutes. remove from heat.
• stir baking soda, vanilla, peanuts, pecans, and almonds into brown sugar mixture. quickly pour nut mixture over warm popcorn, and toss until well coated. spread on greased cookie sheets.
• bake for 45 minutes, stirring well every 15 minutes. cool on aluminum foil, and store in an air-tight container.

peanut brittle

Ingredients

• Servings: 15
• 1 cup raw spanish peanuts
• 1 cup white sugar
• 1/2 cup light corn syrup
• 1/2 cup water
• 1 teaspoon baking soda

Recipe

• lay out several sheets of foil to spoon the hot peanut brittle .
• in a large skillet mix the sugar, syrup, and water together. cook at a medium-high heat, stirring regularly. heat until the mixture has a hard ball consistency. you don't need a candy thermometer for this. when stirring, occasionally hold spoon above mixture, allowing it to drip off spoon. when mixture is at hard ball stage, it will "hair" off the spoon when falling, looking like a clear spider web.
• once mixture is at hard ball consistency, add raw peanuts. (they will pop a little.) when mixture starts to turn a light clear-brown, as if it's starting to burn, remove from stove. add soda and stir. mixture will foam up.
• spoon out bite-size pieces unbuttered foil, stirring constantly between each couple of pieces. mixture can also be poured unbuttered foil as one big piece and broken into smaller pieces once cooled.

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.

carrot rice

Ingredients

• Servings: 6
• 1 cup basmati rice
• 2 cups water
• 1/4 cup roasted peanuts
• 1 tablespoon margarine
• 1 onion, sliced
• 1 teaspoon minced fresh ginger root
• 3/4 cup grated carrots
• salt to taste
• cayenne pepper to taste
• chopped fresh cilantro

Recipe

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


• combine rice and water in a medium saucepan. bring to a boil over high heat. reduce heat to low, cover with lid, and allow to steam until tender, about 20 minutes.
• while rice is cooking, grind peanuts in a blender and set aside. heat the margarine in a skillet over medium heat. stir in the onion; cook and stir until the onion has softened and turned golden brown about 10 minutes. stir in ginger, carrots, and salt to taste. reduce heat to low and cover to steam 5 minutes. stir in cayenne pepper and peanuts. when rice is done, add it to skillet and stir gently to combine with other ingredients. garnish with chopped cilantro.

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.

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.

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.

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.

general tso's chicken

Ingredients

• Servings: 4
• 4 cups peanut oil for frying
• 2 eggs
• 1 teaspoon sesame oil
• 1/2 cup cornstarch
• 1 pound skinless, boneless chicken thighs, cut into bite-sized pieces
• 1 1/2 tablespoons rice vinegar
• 2 tablespoons rice
• 3 tablespoons white sugar
• 3 tablespoons soy sauce
• 1 teaspoon sesame oil
• 1 tablespoon banana ketchup
• 2 tablespoons peanut oil
• 6 dried whole red chilies
• 1/2 cup diced onion
• 1 tablespoon minced garlic
• 1 tablespoon orange zest
• 2 tablespoons minced green onions
• 1 tablespoon toasted sesame seeds

Recipe

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


• heat 4 cups of peanut oil in a deep-fryer or large saucepan to 375 degrees f (190 degrees c).
• beat the eggs in a mixing bowl; whisk in 1 teaspoon of sesame oil and the cornstarch. mix in the chicken until all the pieces are coated with batter. drop into the hot oil a piece at a time; cook until the chicken is golden brown on the outside and no longer pink on the inside, about 4 minutes. drain on a paper towel-lined plate.
• stir together the vinegar, , sugar, soy sauce, 1 teaspoon sesame oil, and the banana ketchup in a small bowl until smooth; set aside. heat 2 tablespoons peanut oil in a wok or large skillet over high heat. stir in the dried chile peppers and cook for a few seconds until the peppers brighten. stir in the onion, garlic, and orange zest. cook and stir until the onion is beginning to brown. stir in the sauce; bring to a boil before adding the fried chicken. reduce the heat to medium and stir until the chicken pieces are well coated with the sauce, a few minutes longer. serve sprinkled with green onions and toasted sesame seeds.

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.

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.

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.

Filipino Oxtail Stew

Ingredients

• Servings: 6
• 1 1/2 pounds beef oxtail, cut into pieces
• 1 large onion, quartered
• 2 cloves garlic, chopped
• 1 teaspoon salt
• 1/2 teaspoon ground black pepper, or to taste
• 1 large eggplant, cut into 2-inch chunks
• 1/2 head bok choy, cut into 1-inch pieces
• 1/2 pound fresh green beans, trimmed and snapped into 2-inch pieces
• 1/4 cup peanut butter, or as needed to thicken sauce

Recipe

Preparation Time: 15 mins Cook Time: 2 hrs 20 mins

Ready Time: 2 hrs 35 mins


• fill a large saucepan with water, and drop in the oxtail pieces, onion, garlic, salt, and pepper. bring to a boil, and simmer for 2 hours over medium-low heat, skimming the foam occasionally, until the oxtail meat is very tender and the broth is reduced to 3 cups.
• stir in the eggplant, bok choy, and green beans, and simmer for about 20 minutes, until the vegetables are tender.
• just before serving, place the peanut butter in a small bowl and thin with 1 or 2 tablespoons of broth. stir until smooth and add to the stew.

graham cookies

Ingredients

• Servings: 2
• 3 tablespoons unsweetened cocoa powder
• 1/3 cup butter
• 1/2 cup milk
• 1 1/2 cups white sugar
• 1/3 cup peanut butter
• 15 graham crackers, broken into small pieces

Recipe

Preparation Time: 10 mins Ready Time: 30 mins


• in a saucepan over medium heat, combine the cocoa, butter, milk, and sugar. bring to a boil, then cook for an additional 30 seconds. remove from heat and stir in the peanut butter. finally, stir in the crackers and nuts. drop by heaping spoonfuls waxed paper. chill or let stand until firm.

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.

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 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.

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.

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.

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.

singapore satay

Ingredients

• Servings: 4
• 1 large red onion, chopped
• 2 large garlic cloves, chopped
• 3 stalks lemon grass, chopped
• 1/2 cup soy sauce
• 1 tablespoon peanut oil
• 1 tablespoon ground turmeric
• 1 1/2 teaspoons brown sugar
• 1 teaspoon ground cumin
• 1 teaspoon ground ginger
• salt and black pepper to taste
• 1 pound skinless, boneless chicken breast halves - pounded thin
• 12 wooden or bamboo skewers

Recipe

Preparation Time: 15 mins Cook Time: 15 mins Ready Time: 8 hrs 30 mins


• in a large nonreactive bowl, stir together the onion, garlic, lemon grass, soy sauce, peanut oil, turmeric, brown sugar, cumin, ginger, salt, and pepper. reserve about 2 tablespoons of marinade in a small bowl, and refrigerate until cooking time. mix the chicken breasts into the remaining marinade, stir to coat well, and marinate in refrigerator overnight.
• about 30 minutes before serving, soak the skewers in water. preheat an outdoor grill for high heat, and lightly oil the grate.
• remove the chicken breasts from the bowl, and discard the used marinade. cut each chicken breast on the diagonal into 6 long strips, and thread a chicken strip one of the soaked skewers. grill the skewers, turning frequently and basting with the reserved marinade, until the chicken is cooked through with brown, crispy edges, 5 to 8 minutes per skewer.

craving cookies

Ingredients

• Servings: 30
• 1/2 cup mashed banana
• 1/2 cup peanut butter
• 1/2 cup brown sugar
• 1/2 cup white sugar
• 1 1/2 teaspoons vanilla extract
• 1 1/3 cups all-purpose flour
• 1 tablespoon baking powder
• 1/4 cup semisweet chocolate chips

Recipe

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


• in a medium bowl, stir together the mashed banana and peanut butter until well blended. stir in the brown sugar, white sugar and vanilla until smooth. combine the flour and baking powder; add to the peanut butter mixture and mix well. finally, fold in the chocolate chips. cover and chill dough for at least 1 hour.
• preheat the oven to 375 degrees f (190 degrees c). line cookie sheets with parchment paper. roll dough into walnut sized balls and place 2 inches apart the prepared cookie sheets.
• bake for 10 to 12 minutes in the preheated oven. allow cookies to cool on baking sheet for 5 minutes before removing to a wire rack 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.

carrot rice

Ingredients

• Servings: 6
• 1 cup basmati rice
• 2 cups water
• 1/4 cup roasted peanuts
• 1 tablespoon margarine
• 1 onion, sliced
• 1 teaspoon minced fresh ginger root
• 3/4 cup grated carrots
• salt to taste
• cayenne pepper to taste
• chopped fresh cilantro

Recipe

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


• combine rice and water in a medium saucepan. bring to a boil over high heat. reduce heat to low, cover with lid, and allow to steam until tender, about 20 minutes.
• while rice is cooking, grind peanuts in a blender and set aside. heat the margarine in a skillet over medium heat. stir in the onion; cook and stir until the onion has softened and turned golden brown about 10 minutes. stir in ginger, carrots, and salt to taste. reduce heat to low and cover to steam 5 minutes. stir in cayenne pepper and peanuts. when rice is done, add it to skillet and stir gently to combine with other ingredients. garnish with chopped cilantro.

peanut butter cookies from the forties

Ingredients

• Servings: 4
• 1/2 cup peanut butter
• 1/2 cup butter, softened
• 1/2 cup brown sugar
• 1 egg
• 1 1/4 cups all-purpose flour
• 3/4 teaspoon baking soda
• 1/2 teaspoon baking powder
• 1/4 teaspoon salt

Recipe

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


• in a medium bowl, cream together the peanut butter, butter and brown sugar until smooth. beat in the egg. the flour, baking soda, baking powder and salt; stir into the peanut butter mixture. cover dough and chill for at least one hour.
• preheat the oven to 375 degrees f (190 degrees c). roll the dough into walnut sized balls. place the cookies 2 inches apart the cookie sheet.
• flatten balls with a fork. bake for 10 to 12 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 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.

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.

Frozen Vegetable Stir-fry

Ingredients

• Servings: 6
• 2 tablespoons soy sauce
• 1 tablespoon brown sugar
• 2 teaspoons garlic powder
• 2 teaspoons peanut butter
• 2 teaspoons olive oil
• 1 (16 ounce) package frozen mixed vegetables

Recipe

Preparation Time: 5 mins Cook Time: 5 mins Ready Time: 10 mins


• combine soy sauce, brown sugar, garlic powder, and peanut butter in a small bowl.
• heat oil in a large skillet over medium heat; cook and stir frozen vegetables until just tender, 5 to 7 minutes. remove from heat and fold in soy sauce mixture.

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.

thai-style cucumber salad

Ingredients

• Servings: 2
• 1/4 cup tamarind juice
• 1 tablespoon chopped fresh cilantro
• 1 tablespoon chopped peanuts
• 1 tablespoon rice vinegar
• 1 1/2 teaspoons brown sugar
• 1 teaspoon fish sauce
• 3/4 teaspoon red pepper flakes
• 1 teaspoon toasted asian sesame oil
• 3/4 teaspoon minced fresh ginger root
• 1 cucumber, thinly sliced

Recipe

Preparation Time: 15 mins Ready Time: 25 mins


• whisk together the tamarind juice, cilantro, peanuts, rice vinegar, brown sugar, fish sauce, red pepper flakes, sesame oil, and ginger in a large bowl. stir in the cucumber. cover and refrigerate for 10 minutes before serving.

Butter Finger Bars

Ingredients

• Servings: 1
• 1 cup brown sugar
• 1/2 cup white sugar
• 1 cup margarine, melted
• 4 cups rolled oats
• 2 cups semisweet chocolate chips
• 3/4 cup peanut butter

Recipe

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


• preheat oven to 350 degrees f (175 degrees c).
• in a medium bowl, stir together the brown sugar, white sugar, melted margarine and oats until well blended. mix in the chocolate chips. press the mixture into a 9x9 inch pan.
• bake for 12 to 15 minutes in the preheated oven. spread peanut butter over the top of the bars and let cool until set. cut into squares and serve.

peanut butter chocolate chip cookies iii

Ingredients

• Servings: 5
• 1/2 cup unsalted butter, softened
• 3/4 cup peanut butter
• 1/2 cup packed light brown sugar
• 1/2 cup white sugar
• 2 eggs
• 3 tablespoons orange juice
• 1 teaspoon vanilla extract
• 1 1/2 cups all-purpose flour
• 1 teaspoon baking soda
• 1/2 teaspoon baking powder
• 1/4 teaspoon salt
• 1 1/4 cups semisweet chocolate chips

Recipe

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


• preheat oven to 350 degrees f (175 degrees c). grease cookie sheets.
• in a large bowl, cream together the butter, peanut butter, brown sugar and white sugar. beat in the eggs one at a time, then stir in the orange juice and vanilla. combine the flour, baking soda, baking powder and salt; stir into the peanut butter mixture. finally, mix in the chocolate chips. drop dough by rounded teaspoonfuls the prepared cookie sheet. cookies should be 2 inches apart.
• bake for about 14 minutes in the preheated oven, until the edges are slightly golden and the center is firm. remove from baking sheets to cool on wire racks.

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.

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.

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.

chicken makhani (indian butter chicken)

Ingredients

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

Recipe

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


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

kung pao chicken

Ingredients

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

Recipe

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


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

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 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.

Asian Turkey Lettuce Wraps

Ingredients

• Servings: 6
• 1 large dole® onion, chopped
• 1 tablespoon peanut oil
• 1 (20 ounce) package ground turkey
• 1 cup bottled thai peanut satay sauce, divided
• 2 tablespoons soy sauce, divided
• 1 tablespoon hoisin sauce
• 1 medium cucumber peeled and chopped
• 1/4 cup coarsely chopped fresh mint
• 6 (10 inch) flour tortillas
• 1 (6 ounce) package dole butter bliss
• small fresh mint leaves (optional)

Recipe

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


• saute onion in peanut oil in large skillet over medium-high heat 3 to 5 minutes or until onion starts to soften. add turkey and saute 7 to 8 minutes or until cooked through.
• stir in 1/2 cup satay sauce, 1 tablespoon soy sauce and hoisin sauce. add cucumber and chopped mint; heat until hot.
• whisk together remaining 1/2 cup satay sauce and 1 tablespoon soy sauce in small bowl.
• assemble each wrap by spooning about 3/4 cup turkey mixture on each tortilla and topping with salad and mint leaves if desired. fold in sides of tortilla and roll up. cut in half and serve with satay soy sauce mixture.

Peanut Butter Cookies I

Ingredients

• Servings: 3
• 1/2 cup white sugar
• 1/2 cup butter, softened
• 2/3 cup honey
• 2 eggs
• 1 cup creamy peanut butter
• 2 1/4 cups all-purpose flour
• 1/2 teaspoon baking powder

Recipe

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


• preheat oven to 350 degrees f (175 degrees c).
• in a medium bowl, cream together the butter, sugar and honey. stir in the egg and peanut butter. combine the flour and baking powder, mix into the peanut butter mixture. shape dough into 1 1/2 inch balls. place 3 inches apart on cookie sheets. dip a fork into flour and press deeply across top of each cookie in a criss cross pattern.
• bake for 15 minutes in the preheated oven, until cookies are lightly browned. cool on wire racks. store in tightly covered container.

Chocolate Peanut Butter Chews

Ingredients

• Servings: 15
• 3/4 cup honey
• 1 tablespoon molasses
• 1 cup peanut butter
• 1 cup semisweet chocolate chips
• 10 large marshmallows
• 3 cups crispy rice cereal
• 1 cup salted peanuts

Recipe

Preparation Time: 15 mins Ready Time: 45 mins


• in a large saucepan over medium heat, combine the honey, molasses and peanut butter. bring to a boil, then remove from heat and stir in the chocolate chips and marshmallows until melted. mix in the rice cereal and peanuts. pat firmly into a greased 9x9 inch baking dish. cool and cut into bars.

Peanut Butter Pie Xvi

Ingredients

• Servings: 1
• 1 (9 inch) pie crust, baked
• 1 (3.9 ounce) package instant chocolate pudding mix
• 3/4 cup peanut butter
• 3 cups whipped cream

Recipe

Preparation Time: 20 mins Ready Time: 20 mins


• prepare pudding according to package directions. mix in peanut butter until evenly distributed but not completely combined with pudding. pour mixture into pastry shell. top with whipped cream. chill before serving.

Easy Peanut Butter Fudge

Ingredients

• Servings: 24
• 1 pound confectioners' sugar
• 1/2 cup peanut butter
• 1/2 cup unsweetened cocoa powder
• 6 tablespoons milk
• 2 teaspoons vanilla extract

Recipe

• line a 8x8 inch square pan with wax paper.
• combine the confectioners' sugar, peanut butter, cocoa, milk and vanilla together and mix until smooth. chill until firm then cut into squares.

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.

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 pie xvii

Ingredients

• Servings: 1
• 1 1/3 cups graham cracker crumbs
• 1/3 cup white sugar
• 1/3 cup butter, melted
• 12 ounces cream cheese, softened
• 1 1/2 cups peanut butter
• 2 teaspoons vanilla extract
• 1/4 cup confectioners' sugar
• 1 cup heavy cream
• 1 cup heavy cream

Recipe

Preparation Time: 20 mins Cook Time: 8 mins Ready Time: 2 hrs 30 mins


• preheat oven to 350 degrees f (175 degrees c).
• mix graham cracker crumbs, 1/3 cup sugar and melted butter until well blended . press mixture into a 10-inch round springform pan or fluted tart pan. bake in preheated oven for 8 minutes. allow to cool.
• in a large bowl, beat cream cheese until light and fluffy. stir in the peanut butter, 1/4 cup confectioners' sugar, and vanilla. in a separate bowl, whip 1 cup cream until soft peaks form. fold the cream into the peanut butter mixture. pour filling into pie shell and refrigerate until thoroughly chilled.
• whip the remaining 1 cup of cream. serve the pie with whipped cream.

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.

carrot rice

Ingredients

• Servings: 6
• 1 cup basmati rice
• 2 cups water
• 1/4 cup roasted peanuts
• 1 tablespoon margarine
• 1 onion, sliced
• 1 teaspoon minced fresh ginger root
• 3/4 cup grated carrots
• salt to taste
• cayenne pepper to taste
• chopped fresh cilantro

Recipe

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


• combine rice and water in a medium saucepan. bring to a boil over high heat. reduce heat to low, cover with lid, and allow to steam until tender, about 20 minutes.
• while rice is cooking, grind peanuts in a blender and set aside. heat the margarine in a skillet over medium heat. stir in the onion; cook and stir until the onion has softened and turned golden brown about 10 minutes. stir in ginger, carrots, and salt to taste. reduce heat to low and cover to steam 5 minutes. stir in cayenne pepper and peanuts. when rice is done, add it to skillet and stir gently to combine with other ingredients. garnish with chopped cilantro.

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.

Reese Cup Pie Ii

Ingredients

• Servings: 1
• 1 (9 inch) prepared graham cracker crust
• 1 (3.9 ounce) package instant chocolate pudding mix
• 2 cups milk
• 1 (8 ounce) container frozen whipped topping, thawed
• 10 peanut butter cups, cut into 1/2 inch pieces

Recipe

Preparation Time: 10 mins Ready Time: 10 mins


• in a medium-size mixing bowl, combine pudding mix and milk. whisk until smooth. allow pudding to set up 5 minutes, then fold in whipped topping and peanut butter cups. pour mixture into crust. chill at least 1 hour before serving.

chocolate peanut butter pie vi

Ingredients

• Servings: 1
• 1 (9 inch) pie crust, baked
• 2 cups milk
• 1 tablespoon butter
• 1/4 teaspoon salt
• 4 egg yolks
• 1/4 cup unsweetened cocoa powder
• 1 cup white sugar
• 1/3 cup cornstarch
• 2/3 cup confectioners' sugar
• 1/3 cup peanut butter

Recipe

Preparation Time: 20 mins Ready Time: 2 hrs 20 mins


• in a medium saucepan, combine milk, butter, and salt. place over low heat and bring to a simmer. in a medium bowl, beat together egg yolks, cocoa powder, white sugar, and cornstarch.
• slowly whisk 1/2 cup of hot milk mixture into egg yolk mixture, blending well. gradually add egg yolk mixture to remaining milk mixture, whisking constantly. return to heat and allow to boil 2 minutes, stirring constantly. remove from heat and allow to cool.
• in a small bowl mix together confectioners' sugar and peanut butter until thoroughly combined. crumble mixture into pastry shell. pour cooled chocolate mixture over peanut butter crumbles. chill 2 hours before serving.