Beef And Broccoli Stir-fry From Birds Eye®

Ingredients

• Servings: 4
• 1 tablespoon vegetable oil
• 1 pound boneless sirloin steak, cut into thin slices
• 1 (14 ounce) bag birds eye® recipe ready broccoli stir fry
• 1/2 cup prepared stir-fry sauce
• 1 (10 ounce) bag birds eye® steamfresh® long grain white rice, cooked according to package directions*

Recipe

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


• heat oil in large nonstick skillet over medium-high heat and cook steak, stirring frequently, 6 minutes or until almost done. remove steak; keep warm.
• add recipe ready broccoli stir fry and continue cooking, stirring frequently, 4 minutes or until vegetables are tender. add back steak and stir-fry sauce and cook, stirring frequently, 2 minutes or until heated through.**
• serve over prepared rice and sprinkle, if desired, with chopped 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.

peanut butter and chocolate cake i

Ingredients

• Servings: 1
• 2 cups cake flour
• 2 teaspoons baking powder
• 1/4 teaspoon salt
• 3/4 cup unsalted butter, softened
• 1 1/3 cups white sugar
• 2 eggs
• 3/4 cup creamy peanut butter
• 1 tablespoon vanilla extract
• 1 cup milk
• 3/4 cup unsalted butter
• 1 1/4 cups confectioners' sugar
• 2 tablespoons milk
• 1 teaspoon vanilla extract
• 1/2 cup creamy peanut butter
• 1 (12 ounce) jar hot fudge topping

Recipe

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


• preheat oven to 350 degrees f (175 degrees c). grease and flour 2 (9 inch) pans. sift together the flour, baking powder and salt. set aside.
• in a large bowl, cream together the butter and sugar until light and fluffy. beat in the eggs one at a time, then stir in the peanut butter and vanilla. beat in the flour mixture alternately with the milk. pour batter into prepared pans.
• bake in the preheated oven for 25 to 30 minutes, or until a toothpick inserted into the center of the cake comes out clean. let cool in pans for 10 minutes, then turn out a wire rack and cool completely.
• make the frosting and filling: in a large bowl, beat 3/4 cup butter until smooth. slowly beat in confectioners' sugar until smooth. blend in 2 tablespoons milk and vanilla. beat at high speed until light and fluffy. for filling, combine 1/2 cup of butter mixture with 1/2 cup peanut butter. for frosting, beat 1/2 cup of the (cool) hot fudge into remaining butter mixture.
• to assemble: place one cake layer on serving plate. spread top with peanut butter filling. place second layer on top and frost top and sides with fudge frosting. warm the remaining fudge sauce and drizzle over cake when serving.

Simple And Amazing Peanut Butter-chocolate Fudge

Ingredients

• Servings: 24
• 1 cup semi-sweet chocolate chips
• 1 cup peanut butter
• 3/4 cup maple syrup

Recipe

Preparation Time: 10 mins Ready Time: 6 hrs 10 mins


• melt the chocolate chips with the peanut butter and maple syrup in a double boiler over medium heat, stirring continually until smooth. pour into a dish lined with parchment paper; refrigerate 6 hours to overnight before cutting to serve.

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.

Spicy Thai Shrimp Pasta

Ingredients

• Servings: 6
• 1 (12 ounce) package rice vermicelli
• 1 large tomato, diced
• 4 green onions, diced
• 2 pounds cooked shrimp, peeled and deveined
• 1 1/2 cups prepared thai peanut sauce

Recipe

Preparation Time: 15 mins Cook Time: 5 mins Ready Time: 8 hrs 20 mins


• bring a large pot of water to a boil. add rice vermicelli, and cook 3 to 5 minutes or until al dente; drain.
• in a medium bowl, toss together rice vermicelli, tomato, green onions, shrimp, and peanut sauce. cover, and chill in the refrigerator 8 hours or overnight.

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.