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.

Egg Foo Yung With Mushroom Sauce

Ingredients

• Servings: 2
• 1 large green onion
• 4 eggs, beaten
• 3/4 cup bean sprouts
• 3 tablespoons soy sauce, divided
• 2 tablespoons peanut oil, divided
• 2 cups sliced fresh mushrooms
• 4 teaspoons cornstarch
• 1 cup chicken or beef broth

Recipe

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


• thinly slice green onion, and reserve 1 tablespoon of the top for garnish. stir the remaining onion into the egg along with the bean sprouts and 1 tablespoon of soy sauce.
• heat 1 tablespoon of peanut oil in a large nonstick skillet over medium-high heat until hot. for each pancake, drop 1/4 cup of egg mixture into the hot oil. cook until the bottoms are set, 1 to 2 minutes, then turn over and continue cooking for another 1 to 2 minutes until cooked through. transfer to a warm serving plate while you make the remaining pancakes.
• heat the remaining 1 tablespoon of peanut oil in the skillet and cook the mushrooms with the remaining 2 tablespoons of soy sauce until the mushrooms are soft, about 3 minutes. dissolve the cornstarch in the broth, stir into the mushrooms, and cook until thickened. to serve, pour the sauce over the egg foo yung pancakes, and sprinkle with the reserved onion.

yummy chocolate peanut butter cookies

Ingredients

• Servings: 2
• 1/2 cup shortening
• 1 1/4 cups brown sugar
• 1 cup peanut butter
• 3 tablespoons milk
• 1 egg
• 1 teaspoon vanilla extract
• 3 tablespoons unsweetened cocoa powder
• 3 tablespoons hot water
• 1 3/4 cups all-purpose flour
• 3/4 teaspoon baking soda
• 3/4 teaspoon salt

Recipe

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


• preheat the oven to 375 degrees f (190 degrees c). grease cookie sheets.
• in a large bowl, cream together the shortening, brown sugar and peanut butter. beat in the milk, egg and vanilla. stir together the cocoa powder and hot water until cocoa is dissolved; stir into the peanut butter mixture. combine the flour, baking soda and salt; stir into the batter until well blended. drop dough by heaping teaspoons 2 inches apart the prepared cookie sheets. use a fork to make a criss-cross pattern on the top.
• bake for 8 to 10 minutes in the preheated oven. allow cookies to cool on baking sheet for 2 minutes before removing to a wire rack to cool completely.

kung pao chicken

Ingredients

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

Recipe

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


• to make marinade: combine 1 tablespoon wine, 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 wine, 1 tablespoon soy sauce, 1 tablespoon oil, 1 tablespoon cornstarch/water mixture, chili paste, vinegar and sugar. mix together and add green onion, garlic, water chestnuts and peanuts. in a medium skillet, heat sauce slowly until aromatic.
• meanwhile, remove chicken from marinade and saute in a large skillet until meat is and juices run clear. when sauce is aromatic, add sauteed chicken to it and let simmer together until sauce thickens.

Crunchy Curry Tuna Sandwich

Ingredients

• Servings: 2
• 1 (6 ounce) can tuna, drained
• 1 tablespoon mayonnaise
• 2 tablespoons peanuts
• 2 tablespoons raisins
• 1 stalk celery, finely chopped
• 2 teaspoons curry powder
• salt to taste
• ground black pepper to taste
• 1 pinch sugar, or to taste
• 1 pinch garlic powder, or to taste
• 1 pinch cayenne pepper, or to taste
• chopped onion (optional)
• chopped green onion (optional)
• 4 slices bread

Recipe

Preparation Time: 15 mins Ready Time: 15 mins


• mix tuna, mayonnaise, peanuts, raisins, and celery in a bowl. season with curry powder, salt, black pepper, sugar, garlic powder, and cayenne pepper. stir in onion and green onions. serve on sliced bread.

chicken makhani (indian butter chicken)

Ingredients

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

Recipe

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


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

Peanut Butter Pie Xviii

Ingredients

• Servings: 1
• 20 fun size bars chocolate-coated caramel-peanut nougat candy, chopped
• 3 tablespoons half-and-half cream
• 2/3 cup creamy peanut butter
• 1/4 cup chocolate fudge topping
• 4 cups frozen whipped topping, thawed
• 1 (9 inch) graham cracker crust
• 1 cup frozen whipped topping, thawed
• 2 fun size bars chocolate-coated caramel-peanut nougat candy, chopped
• 1/4 cup chocolate syrup

Recipe

Preparation Time: 30 mins Cook Time: 30 mins
• in a saucepan, combine 20 fun size candy bars, half-and-half, peanut butter and chocolate fudge topping. heat on low until candy is melted and mixture is smooth. remove from heat and fold in the whipped topping. pour into crust and freeze overnight.
• garnish frozen pie with additional whipped topping and chopped candy, and drizzle with chocolate syrup.