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Monday, April 18, 2016

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.

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.

Sunday, April 17, 2016

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.

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.

peanut butter noodles

Ingredients

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

Recipe

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

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

Peanut Butter Cup Cookies

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 Pie

Ingredients

  • Servings: 1
  • 2 eggs
  • 1/3 cup creamy peanut butter
  • 1/3 cup white sugar
  • 1/3 cup light corn syrup
  • 1/3 cup dark corn syrup
  • 1/3 cup butter, melted
  • 1 teaspoon vanilla extract
  • 1 cup salted peanuts
  • 1 (9 inch) pie shell

Recipe

  • preheat oven to 375 degrees (190 degrees c).
  • in a large bowl, beat eggs until light. gradually add peanut butter, sugar, light and dark corn syrups, melted butter, and vanilla. mix well. fold in peanuts.
  • pour into crust. bake at 375 degrees f (190 degrees c) for 30 to 35 minutes or until set. cool before serving.

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.

Saturday, April 16, 2016

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.

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.

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.

Friday, April 15, 2016

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.

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.

Ez Peanut Butter Pie I

Ingredients

  • Servings: 1
  • 1 (8 ounce) package cream cheese, softened
  • 1 cup white sugar
  • 1 teaspoon vanilla extract
  • 2/3 cup creamy peanut butter
  • 1 (8 ounce) container frozen whipped topping, thawed
  • 1 (9 inch) pie shell, baked

Recipe

  • beat the cream cheese, sugar and vanilla together. add the peanut butter and mix well. fold in the dessert topping until completely blended.
  • fill the pie crust with the peanut butter mixture and chill in the freezer until ready to serve. note: good in a chocolate crust with chocolate chips sprinkled on top.

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.

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.

sweet and spicy chicken satay

Ingredients

  • Servings: 4
  • 1/2 cup sweetened condensed milk
  • 3 tablespoons teriyaki sauce
  • 1 tablespoon vinegar
  • 1 tablespoon red curry paste
  • 3 large skinless, boneless chicken breast halves - cut into thin strips
  • 16 bamboo skewers, soaked in water for 20 minutes

Recipe

    Preparation Time: 10 mins Cook Time: 6 mins Ready Time: 1 hr 46 mins

  • in a medium bowl, stir together the sweetened condensed milk, teriyaki sauce, vinegar and curry paste. coat chicken with the sauce, and marinate in the refrigerator for at least 1 1/2 hours.
  • preheat a grill or broiler for high heat. remove chicken from the marinade and thread skewers. discard remaining marinade.
  • grill or broil chicken for 3 minutes per side, or until cooked through.

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.

Thursday, April 14, 2016

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.

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.

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 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.

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.

Wednesday, April 13, 2016

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.

Salt And Pepper Squid

Ingredients

  • Servings: 2
  • 8 ounces calamari tubes
  • 2 tablespoons szechwan peppercorns
  • 2 tablespoons sea salt
  • 1 cup all-purpose flour
  • 1 cup cornstarch
  • 3/4 cup peanut oil

Recipe

    Preparation Time: 10 mins Cook Time: 5 mins Ready Time: 15 mins

  • slice the calamari tubes down one side and open them up to lay flat. score the insides with a knife in a cross-hatch pattern. set aside.
  • heat a small skillet over high heat with no oil. add the peppercorns, and toast for a few minutes, stirring constantly, until they start to sizzle and pop. remove them from the pan and set aside. add the salt to the pan and cook over high heat until it has turned a gray color. remove from the heat.
  • grind the salt and pepper with a mortar and pestle or spice grinder until it becomes a fine powder. transfer to a resealable plastic bag and mix with flour and cornstarch.
  • heat the oil in a wok or heavy skillet over high heat until very hot. place a few pieces of squid at a time into the bag and shake to coat. shake off excess and quickly fry them in the oil until browned, turning once. each one should take about 30 seconds. serve and eat immediately.

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.

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.

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.

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.

Easy Peanut Blossoms

Ingredients

  • Servings: 2
  • 1 (14 ounce) can sweetened condensed milk
  • 2 cups baking mix
  • 3/4 cup peanut butter
  • 1 teaspoon vanilla extract
  • 1/3 cup granulated sugar for decoration
  • 24 milk chocolate candy kisses, unwrapped

Recipe

  • preheat oven to 375 degrees f (190 degrees c).
  • in large bowl, beat condensed milk and peanut butter until smooth. add baking mix and vanilla; mix well.
  • shape into 1 inch balls. roll in granulated sugar. place 2 inch apart on ungreased cookie sheet.
  • bake 6 to 7 minutes. place chocolate on cookie and place back in oven for 1 to 1 1/2 minutes.

Tuesday, April 12, 2016

chocolate swirl and chip cookies

Ingredients

  • Servings: 3
  • 1/2 cup butter
  • 1 cup packed brown sugar
  • 1 egg
  • 1/2 teaspoon vanilla extract
  • 1 cup all-purpose flour
  • 1 cup rolled oats
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1 cup semisweet chocolate chips
  • 1/8 teaspoon unsweetened cocoa powder

Recipe

  • preheat oven to 350 degrees f (175degrees c). grease cookie sheets.
  • in a medium bowl, cream together the butter and brown sugar until smooth. stir in the egg and vanilla. combine the flour, rolled oats, baking soda and salt, stir into the creamed mixture. then stir in the chocolate chips. fold the cocoa powder in slightly, to create a marbled effect.
  • drop dough by rounded teaspoonfuls the prepared cookie sheets. bake for 10 to 12 minutes in the preheated oven. allow cookies to cool for 2 minutes on the baking sheet before removing to cool on wire racks. store in an airtight container.

new brunswick chocolate chip cookies

Ingredients

  • Servings: 3
  • 1/2 cup butter, softened
  • 1/2 cup crunchy peanut butter
  • 1 cup white sugar
  • 1 cup brown sugar
  • 2 eggs
  • 1/4 cup milk
  • 1 teaspoon cream
  • 1 teaspoon vanilla extract
  • 1 3/4 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1 teaspoon salt
  • 1/2 teaspoon ground cinnamon
  • 2 1/2 cups rolled oats
  • 1/2 cup milk chocolate chips

Recipe

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

  • preheat oven to 350 degrees f (175 degrees c). grease cookie sheets.
  • in a large bowl, cream together the butter, peanut butter, white sugar and brown sugar. beat in the eggs one at a time, then stir in the milk, cream and vanilla. combine the flour, baking soda, salt and cinnamon, stir into the creamed mixture. finally, mix in the rolled oats and chocolate chips. drop by rounded spoonfuls the prepared cookie sheets.
  • bake for 8 to 10 minutes in the preheated oven. allow cookies to cool on baking sheet for 5 minutes before removing to a wire rack to cool completely.

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.

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.

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.

Monday, April 11, 2016

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.

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.

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.

Sunday, April 10, 2016

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.

Chocolate Dipped Apples

Ingredients

  • Servings: 10
  • 10 small granny smith apples
  • 1/2 cup chopped roasted peanuts
  • 1/2 cup candy-coated milk chocolate candies
  • 2 pounds semisweet chocolate, chopped

Recipe

    Preparation Time: 30 mins Cook Time: 1 hr

    Ready Time: 1 hr 30 mins

  • insert wooden craft sticks or lollipop sticks into the cores of the apples at the stem. place the roasted peanuts and candies on separate plates. set aside.
  • place the chocolate into a metal or glass bowl and set over a pan of barely simmering water. stir frequently until melted. remove from the heat. dip apples into the melted chocolate, turning to coat completely. dip or roll in candy or nuts, then place on a sheet of waxed paper. repeat with remaining apples. allow apples to set at room temperature until the chocolate is firm, about 20 minutes, before serving.

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 candy bar cake

Ingredients

  • Servings: 1
  • 1 (18.25 ounce) package yellow cake mix
  • 1/3 cup butter
  • 3 cups miniature marshmallows
  • 2/3 cup light corn syrup
  • 1 egg
  • 2 teaspoons vanilla extract
  • 2 cups peanut butter chips
  • 2 cups salted peanuts
  • 1 1/2 cups crisp rice cereal
  • 1/4 cup butter

Recipe

  • preheat oven to 350 degrees f (175 degrees c).
  • mix together the cake mix, 1/3 cup butter or margarine and, the egg. press into the bottom of one 9x13 inch pan and bake at 350 degrees f (175 degrees c) for 12 to 18 minutes. remove from oven and sprinkle with miniature marshmallows. return to oven for 1 to 2 minutes or until the marshmallows begin to puff.
  • in a saucepan over medium heat cook corn syrup, 1/4 cup butter of margarine, vanilla, and peanut butter chips until melted. remove from heat and stir in the puffed rice cereal and salted peanuts. spoon mixture over top of marshmallow topped cake and spread to cover. allow to cool before serving.

erick's deep fried rosemary turkey

Ingredients

  • Servings: 16
  • 1 (12 pound) whole turkey, neck and giblets removed
  • 1/2 cup minced garlic
  • salt and ground black pepper to taste
  • 3 gallons peanut oil for frying
  • 3 sprigs fresh rosemary
  • 12 cloves garlic, peeled
  • 1/2 cup chopped fresh ginger root

Recipe

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

  • fill an outdoor deep-fryer with the peanut oil (see tip below), and heat to 325 degrees f (160 degrees c). this will take about 30 minutes.
  • rub the turkey with minced garlic, salt and pepper on the inside and outside. fill the cavity with rosemary, garlic cloves and ginger. refrigerate for 30 minutes to marinate.
  • remove the herbs and garlic from the cavity of the bird, and discard. make sure the opening at the neck of the turkey is at least 2 inches wide. trim skin back if necessary. this will prevent pressure from building inside. if the turkey has a pop-up doneness indicator, it must be removed beforehand.
  • place the turkey in the fryer basket, or hanging device, and slowly lower it into the hot oil. be sure to maintain the temperature of the oil while it is frying. cook for 3 1/2 minutes per pound, or until the internal temperature is at 180 degrees f (82 degrees c) when taken in the thickest part of the thigh.
  • carefully remove the turkey from the hot oil, and turn off the deep-fryer. let the bird cool for 5 minutes, then pat dry.

Saturday, April 9, 2016

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.

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.

Moist Banana Raisin Bread

Ingredients

  • Servings: 12
  • 1 1/2 tablespoons butter, melted
  • 1/3 cup white sugar
  • 1/3 cup peanut butter
  • 1 egg, lightly beaten
  • 1 ripe banana, mashed
  • 1 1/2 tablespoons milk
  • 1 cup all-purpose flour
  • 1/2 teaspoon baking powder
  • 1/4 teaspoon baking soda
  • 1 dash salt
  • 1/2 cup raisins
  • 1/4 cup chopped roasted peanuts

Recipe

    Preparation Time: 15 mins Cook Time: 45 mins Ready Time: 1 hr

  • preheat oven to 350 degrees f (175 degrees c). grease a 5x9 inch loaf pan.
  • in a large bowl, cream together the butter, sugar, peanut butter, egg, banana, and milk. in a separate bowl, mix the flour, baking powder, baking soda, and salt. stir the flour mixture into the butter mixture just until moistened. fold in the raisins and peanuts. transfer to the prepared pan.
  • bake 45 minutes in the preheated oven, or until a knife inserted in the center of the loaf comes out clean. cool in pan for 10 minutes before serving.

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.

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.

Friday, April 8, 2016

Simple Peanut Butter Banana Bread

Ingredients

  • Servings: 1
  • 3/4 cup peanut butter
  • 1/3 cup shortening
  • 2/3 cup white sugar
  • 1 cup mashed very ripe banana
  • 2 eggs
  • 1 3/4 cups all-purpose flour
  • 2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1/4 teaspoon baking soda
  • 1/4 cup buttermilk

Recipe

    Preparation Time: 20 mins Cook Time: 1 hr

    Ready Time: 1 hr 20 mins

  • preheat oven to 350 degrees f (175 degrees c). grease a 4x8-inch loaf pan.
  • beat peanut butter and shortening in a bowl. gradually add sugar, beating until light and fluffy. beat one egg into peanut butter mixture until completely blended before beating in the second egg. stir in mashed banana.
  • combine flour, baking powder, salt, and baking soda in a bowl. stir flour mixture into banana mixture alternately with buttermilk, mixing until batter is just blended. pour batter into prepared loaf pan.
  • bake in the preheated oven until a toothpick inserted into the center comes out clean, about 1 hour.

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 caramel apple crisp

Ingredients

  • Servings: 1
  • 1 cup butter, softened
  • 2 cups packed brown sugar
  • 1 (14 ounce) can sweetened condensed milk
  • 1 cup light corn syrup
  • 1 teaspoon vanilla extract
  • 1/2 cup chopped roasted peanuts
  • 10 gala apples - peeled, cored and sliced
  • 1/2 cup butter
  • 3/4 cup packed brown sugar
  • 1/4 cup white sugar
  • 2 tablespoons flour
  • 2 teaspoons ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 1/4 cup chopped peanuts

Recipe

    Preparation Time: 20 mins Cook Time: 57 mins Ready Time: 1 hr 17 mins

  • preheat oven to 350 degrees f (175 degrees c). lightly grease a 9x13 inch baking dish.
  • place 1 cup butter, 2 cups brown sugar, condensed milk, corn syrup, and vanilla extract in a pan over medium-high heat. stirring constantly, bring mixture to a boil. lower heat to medium, and continue to stir while mixture simmers for about 12 minutes. remove from heat, and stir in 1/2 cup peanuts.
  • place apples in a mixing bowl. pour in the caramel sauce, and toss gently to coat apples. pour into the prepared pan.
  • to make the crumb topping, use a pastry blender or two forks to mix 1/2 cup butter with 3/4 cup brown sugar, white sugar, flour, cinnamon, and nutmeg in a mixing bowl until crumbly. stir in 1/4 cup peanuts. sprinkle over the top of the apples. place baking dish on a cookie sheet to prevent spills while baking.
  • bake in preheated oven until top is crisped and apples can be pierced with a fork, about 45 minutes.

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.

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.

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.

Thursday, April 7, 2016

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.