Whisk together peanut butter, soy sauce, chili bean paste, sugar, and hot water in a mixing bowl. Spoon equal amounts of sauce into 4 small serving bowls and top with a heap of chopped cilantro. Give each guest a bowl of sauce and a bowl of white rice.
umplings. Drizzle with Garlic-Soy Dipping Sauce. Garnish with cherry tomatoes and
Whisk peanut butter, hoisin sauce, water, tomato paste, and chili sauce, if using, in small
ntil cooked through.
Peanut Lime Sauce:
Put peanut butter in a medium
In a small saucepan, whisk peanut butter and 3/4 cup water until smooth. Stir in soy sauce and ginger.
Heat over medium low and cook for 3-5 minutes, stirring occasionally. Thin with extra water if necessary.
To serve, pour into small bowls and garnish with chopped scallions. Serve with small bites of cooked chicken and tender veggies like snow peas.
Microwave apple chunks in water until tender, about 2-3 minutes.
Add oats, milk, and a dash of salt.
Microwave 2-3 minutes or until oatmeal is done.
Stir in brown sugar, cinnamon, and peanut butter.
This recipe makes a fairly small serving. Feel free to double the milk and oats.
edium-high heat, melt the butter and stir in the cocoa
Combine carrots, jalapeno, green onion and ginger in food process. Whirl until finely chopped.
Add peanut butter, soy sauce and water.
Process until smooth, scraping down side of bowl as needed.
Add additional water if thinner consistency is desired. Serve immediately or refrigerate, covered for up to 1 day.
or 2 hours.
Combine butter sauce in small saucepan over low
In a medium saucepan, combine olive oil, peanut butter, soy sauce and fish sauce over low heat. Blend cornstarch into the broth and slowly pour into saucepan, whisking constantly until smooth. Add curry powder to taste. Add sesame oil just before combining sauce with noodles.
Cook the noodles according to package instructions with kosher salt added to water. In last few minutes of cooking, add shanghai tips. Drain noodles and mix with sesame peanut sauce. Serve immediately.
tick together.
Add fish sauce, sugar, vinegar and paprika. Continue
Combine flour, sugar, baking powder and salt.
Beat milk with egg and peanut butter until smooth.
Add to dry ingredients and beat just until well moistened.
Lightly butter hot griddle.
Spoon by 1/4 cupfuls onto griddle.
Cook until golden brown on both sides.
Peanut Butter Maple Syrup:.
Combine syrup and peanut butter in sauce pan.
Heat, stirring until smooth and heated through.
Serve over pancakes.
emove from heat; stir in peanut butter.
Beat lightly for a
side.
Cream together the butter, peanut butter, granulated sugar, brown sugar, and
he butter and peanut butter together in a large mixer on high. PEANUT BUTTER NOTE
In a bowl, prepare the peanut butter sauce. Add the peanut butter, soy sauce, vinegar, brown sugar
Heat the sesame oil in a skillet over medium heat. Stir in the garlic and salt. Cook and stir 1 minute, then stir in the pine nuts, and cook until golden, about 5 minutes. Add the diced chicken breast, and cook a few minutes to reheat. Stir in the peanut butter, soy sauce, and jalapeno pepper until the peanut butter has melted. Pour in the water, and bring to a simmer. Cook and stir until the sauce has thickened, about 5 minutes more.
Mix peanut butter cookie mix as directed on box.
Divide dough into 36 balls which are the size of a walnut.
Place in greased small muffin tins.
Bake 10 minutes at 350\u00b0.
Remove from oven and place a peanut butter cup in center of each ball.
Return to oven for 3 minutes.
Remove from oven and place in refrigerator.
Store in airtight container.
Yields 36.
Combine peanut butter, soy sauce, rice vinegar, ginger, honey, sriracha sauce, sesame oil, and garlic in a saucepan over medium-low heat. Add coconut milk; cook and stir until sauce is thickened to your desired consistency, 10 to 15 minutes.
Combine heavy cream and brown sugar in a saucepan and bring to a boil. Reduce heat to simmer, add peanut butter, and stir until combined and melted.
To serve, scoop ice cream into serving bowls, drizzle with peanut butter sauce.