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.

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 , 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 and juices run clear. when sauce is aromatic, add sauteed chicken to it and let simmer together until sauce thickens.

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 , 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 and juices run clear. when sauce is aromatic, add sauteed chicken to it and let simmer together until sauce thickens.

Daddy's Shrimp Toast

Ingredients

• Servings: 4
• 1 pound fresh shrimp, peeled, deveined and finely minced
• 1/2 yellow onion, minced
• 1/2 cup finely chopped water chestnuts
• 1/2 cup finely chopped celery
• 1 green onion, finely chopped
• 1/2 cup cooked crabmeat
• 1 egg, beaten
• 1 1/2 tablespoons chopped fresh parsley
• 1 teaspoon sesame oil
• salt to taste
• ground black pepper to taste
• 5 drops soy sauce
• 1 teaspoon minced garlic
• 2 cups oil for frying
• 8 thick slices bread
• 1/4 cup soy sauce
• 1 tablespoon water
• 1 teaspoon sesame oil
• 3 tablespoons chopped fresh parsley
• garlic powder to taste
• 1 teaspoon sugar

Recipe

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


• in a mixing bowl, combine the shrimp, onion, water chestnuts, celery, and green onion. stir in crabmeat, egg, parsley, sesame oil, soy sauce, and garlic. season with salt and pepper to taste.
• make the dipping sauce: in a small mixing bowl, whisk together soy sauce, water, sesame oil, parsley, garlic powder, and sugar; set aside.
• in a heavy skillet, heat 2 cups oil, or enough to be 1/2 inch deep, over medium heat. spread a thick layer of shrimp filling on one side of each slice of bread.
• fry the topped bread in hot oil until golden brown and shrimp is pink, turning once. do not let the filling sit on the bread too long or the sandwich will get soggy. drain on paper towels and let cool for a minute. slice diagonally and serve with dipping sauce or alone.

thai chicken tenders

Ingredients

• Servings: 5
• 2 tablespoons sesame oil
• 1 pound boneless, skinless chicken sliced into strips
• 2 teaspoons minced ginger
• 1/2 cup hoisin sauce
• 1/2 cup peter pan® creamy peanut butter
• 1 teaspoon mccormick® cayenne pepper
• 1/2 cup scallions, chopped

Recipe

Preparation Time: 5 mins Cook Time: 6 mins Ready Time: 11 mins


• heat oil in large skillet and cook chicken until it is no longer pink, about 2-3 minutes. reduce heat to low and add ginger, hoisin sauce, peter pan peanut butter and mccormick cayenne pepper. cook, stirring frequently, until sauce is bubbly and warm, 1-2 minutes. remove from heat and sprinkle with scallions. serve immediately.

Mable's Potato Cookies

Ingredients

• Servings: 1
• 1 baking potato
• 4 cups confectioners' sugar
• 1 cup peanut butter

Recipe

• boil unpeeled potato until soft. let cool slightly then peel and mash.
• stir in confectioners' sugar into the mashed potato and mix until stiff. on a piece of waxed paper or plastic wrap roll out potato mixture into 1/4 inch thick rectangle. spread peanut butter over entire area (adjust thickness to suit taste). roll up jellyroll-fashion wrap with plastic wrap and refrigerate for few hours. cut into slices to serve.

Butterscotch Chocolate Cake

Ingredients

• Servings: 1
• 1 (18.25 ounce) package chocolate cake mix
• 1 (16 ounce) jar butterscotch topping
• 1 (8 ounce) container frozen whipped topping, thawed
• 3 (2.16 ounce) bars chocolate-covered crispy peanut butter candy

Recipe

Preparation Time: 10 mins Cook Time: 35 mins Ready Time: 1 hr 30 mins


• prepare and bake cake according to package directions, using a 9x13 inch pan. cool on a wire rack for 30 minutes. using the end of a wooden spoon handle, poke 12 holes in warm cake.
• pour butterscotch topping over cake. allow to cool completely. spread with whipped topping, sprinkle with candy bars. refrigerate for at least 2 hours before serving.