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PEANUT BUTTER SAUCE:.
In a large bowl
tick together.
Add fish sauce, sugar, vinegar and paprika. Continue
Combine the pork with the soya sauce,salt,pepper and sesame oil.
Put about a tsp of filling in the center of each wonton skin and enclose the filling to make a ball shape or a triangle,sealing with a little water.
Bring a large pot of water to a boil.
Put the dumplings,in batches into the water until they rise to the surface.
Remove with a slotted spoon.
Mix hot water with the peanut butter until well combined and then add the soya sauce,rice vinegar,oil,garlic and chilies.
Serve on top of the dumplings.
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.
Boil pasta in water with salt. Add carrot and onion. Cook until pasta is al dente and drain.
Place peanut butter in a small bowl. Using hot tap water, stir into peanut butter. (May adjust by using more water if desired thinner sauce).
Add remaining ingredients and stir into noodles. Serve warm or cold.
Prepare chicken.
Melt oil in skillet; add peanut butter. Stir vigorously; add water and seasoning.
Stir in chicken and turn flame low.
Cover; stir from time to time and allow to cook for 6 to 7 minutes.
If more seasoning is desired, add when ready to serve.
Serve in a ring of flaky cooked rice with mango chutney, fresh coconut, fresh hot pepper and any other desired relish.
quart) pot brown the chicken in 2 tbsp oil, add
Cook rice as directed on package, omitting the salt.
Meanwhile, cook next 5 ingredients in saucepan on low heat 3 min. or until heated through, stirring frequently. Keep warm.
Stir-fry chicken in large skillet sprayed with cooking spray on medium-high heat 5 min. or until evenly browned. Add vegetables and 3 Tbsp. peanut butter sauce; stir-fry 5 min. or until chicken is done and all ingredients are heated through.
Spoon rice onto platter; top with chicken mixture and remaining peanut butter sauce.
Cook pasta according to package directions.
Heat oil,in a sauce pan, add onion, garlic and cook 2 minutes on medium.
Add chicken broth, peanut butter, soy sauce (or tamari) vinegar, lemon juice, sugar (or brown sugar or honey, one or the other) and ginger. Turn heat to low, simmering 5 minutes, stirring often.
Put chicken in a large serving bowl. Add chopped green onions.
Drain Cooked pasta,well. Add to serving bowl. Pour peanut butter sauce atop, combine,
Garnish with chopped peanuts, when serving.
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.
Remove skin from chicken. Brown chicken in olive oil in a
In medium bowl stir together chicken, cucumber, scallion, ginger and garlic; mix well.
In small bowl stir together peanut butter, water, soy sauce, vinegar, oil, sugar and hot pepper sauce.
Pour sauce over chicken and toss gently.
Serve on watercress and garnish with chopped peanuts if desired.
Serve hot or cold.
Serves 4.
edium-high heat, melt the butter and stir in the cocoa
Mix green oinion and garlic.
Add 1 tsp water to peanut butter in bowl and mix well.
In bowl, mix cayeene, sesame seed and 1 tsp water.
Heat sesame oil in wok over medium heat.
Add cayenne mix.
Turn off heat.
Add green onion, garlic, soy sauce, sugar, vinegar, salt, pepper and peanutbutter.
Mix well to make spicy sauce.
Cut cooked chicken into fingers about 2\" long, put on serving plate and pour sauce on top.
Place the chicken, carrots, onions and garlic in the slow cooker. in a small bowl, combine water, peanut butter, soy sauce, ginger and chili flakes. Pour on top of chicken. Cover and cook on low for 4 to 6 hours (or high for 2 hours), or until chicken is cooked and veggies are tender.
Add peas and wine vinegar. Cover and continue cooking on low for 10 more minutes**. Serve with some chives and peanuts on top.
**Personally, I don't continue cooking. I just add the white wine vinegar, mix and serve.
Cook onion, garlic and cumin over low heat until cooked and soft.
Add chicken broth and 1/2 cup milk.
Moisten bread crumbs in remaining milk; let sit for 5 minutes.
Stir into onion mixture.
Add peanut butter, turmeric, salt and pepper.
Cook and stir until sauce is smooth and thick.
Cut each frank into five bite-sized pieces, unless you're using cocktail wieners.
In a large saucepan, combine peanut butter, chutney, chicken stock, corn syrup, Heat and stir constantly until very smooth. Add franks and continue stirring carefully until franks are covered with sauce. Reduce heat and continue to heat slowly until franks are hot. Insert toothpicks into frankfurters and serve.