Type what you have

Ingredients

• ✓ peanut butter
• coconut sugar
• coconut oil
• milk
• semisweet chocolate chip
• butter
• white sugar
• heavy cream
• vanilla extract

Instructions

1. 1 Beat 1/2 cup peanut butter, coconut sugar, coconut oil, and milk together in a bowl until smooth; cover and place in refrigerator.
2. 2 Melt chocolate chips in top of a double boiler over simmering water, stirring frequently and scraping down the sides with a rubber spatula to avoid scorching; stir in butter until smooth. Set chocolate mixture aside to cool to room temperature, about 10 minutes.
3. 3 Stir chocolate mixture into peanut butter mixture; cover and place in refrigerator.
4. 4 Beat remaining 1 cup peanut butter and white sugar together with an electric mixer until smooth; beat in cream until well combined. Stir vanilla extract into cream mixture; cover and refrigerate for 3 hours or up to overnight.
5. 5 Place cream mixture into the bowl of an ice cream maker; churn until soft-set and creamy, about 15 minutes. Chop chocolate mixture into pieces; mix about 1 cup chocolate mixture into ice cream.
6. 6 Sprinkle remaining pieces of chocolate mixture over ice cream to serve.

By Francine Lizotte Club Foody

Ingredients

• ✓ peanut butter
• spaghetti
• honey
• tamari
• chili sauce
• sesame oil
• ginger
• garlic
• green onion
• sesame seed

Instructions

1. 1 Fill a large pot with lightly salted water and bring to a rolling boil over high heat. Once the water is boiling, stir in the spaghetti, and return to a boil. Cook the pasta uncovered, stirring occasionally, until the pasta has cooked through, but is still firm to the bite, about 12 minutes. Drain well in a colander set in the sink.
2. 2 Melt the peanut butter in a large microwave-safe glass or ceramic bowl, 15 to 20 seconds (depending on your microwave). Whisk the honey, tamari, and chili sauce into the peanut butter, then stir in the sesame oil and ginger. Mix in the garlic and green onions and toss with the spaghetti. Top with the sesame seeds.

By kelcampbell

Ingredients

• ✓ peanut butter
• gluten
• nutritional yeast
• paprika
• salt
• water
• onion
• olive oil
• barbecue sauce

Instructions

1. 1 In a large bowl, stir together the gluten, yeast, paprika, and salt. Pour in water all at once and quickly mix with a sturdy spoon. Additional water may be necessary to moisten all of the dry gluten. Don't worry that the ball is rather solid, it is supposed to be. Pour off any excess water.
2. 2 If you want your ribs chewy, leave the ball just as it is. If you want it slightly less chewy, remove it from the bowl and knead on a clean surface for 1 to 2 minutes. Return mixture to the bowl, and coat with smooth peanut butter. Set aside.
3. 3 Heat oil in a skillet over medium heat. Add onion; cook and stir until golden brown. Remove from the heat; pour onion and oil over the ball of gluten. Poke a few times with a chopstick, knife or even a fork, allowing the oil to soak into the ball. Let cool.
4. 4 When the ball is just warm enough to be manageable, use your hands to mix the oil and onions in. There will be a lot of oil that will not mix in and tiny pieces of gluten that will not stay attached. That's okay. The oil mainly helps the gluten absorb the spice. Just mix as much as you can.
5. 5 Preheat the oven to 350 degrees F (175 degrees C).
6. 6 Break off good sized handfuls of dough and shape them into strips by pulling and twisting. You want them to be about 4 inches long and 1/2 inch thick. Don't try cutting these, or rolling them out, as that will make them behave more like bread and change the texture appreciably. Place the strips on a greased baking sheet.
7. 7 Bake for 40 minutes in the preheated oven. Remove from the oven and coat each piece liberally with barbeque sauce. Return to the oven for another 10 minutes.

By Laura J

Ingredients

• ✓ peanut butter
• rice vinegar
• ketchup
• soy sauce
• sesame oil
• garlic
• ginger
• cayenne pepper
• black pepper
• firm tofu

Instructions

1. 1 Mix vinegar, ketchup, peanut butter, soy sauce, sesame oil, garlic, ground ginger, cayenne pepper, and black pepper together in a small, microwave-safe bowl.
2. 2 Heat vinegar mixture in microwave oven until the peanut butter is softened, 10 to 15 seconds; stir mixture until smooth.
3. 3 Put tofu into a large bowl. Pour sauce over the tofu and stir to coat. Cover bowl with plastic wrap and refrigerate at least 30 minutes to a full day, stirring occasionally to assure tofu remains coated in sauce.
4. 4 Preheat oven to 400 degrees F (200 degrees C).
5. 5 Spread tofu onto a baking sheet in a single layer.
6. 6 Bake in preheated oven until slightly browned, 10 to 15 minutes.

By Shelley W

Ingredients

• ✓ peanut butter
• hamburger bun
• butter
• bacon
• banana
• white sugar
• hamburger patty
• salt
• black pepper
• honey

Instructions

1. 1 Heat a griddle over medium heat. Butter the inside slices of each burger bun, then toast in the skillet until golden brown, 2 to 3 minutes. Set aside.
2. 2 Heat a large skillet over low heat; pan-fry the bacon for 2 minutes, then increase heat to medium-high and continue to pan-fry until crispy, 5 to 7 minutes, turning often. Drain on paper towels and discard most of the bacon grease.
3. 3 Cut each banana lengthwise into long slices, about 4 inches in length. Pour the sugar into a small bowl, then add in the banana slices to coat both sides in sugar. Fry the banana slices in the same skillet over medium heat until caramelized, 2 to 3 minutes.
4. 4 Cook the burgers on a griddle over medium-high heat for 3 to 4 minutes per side, seasoning with salt and pepper. Press down firmly with a spatula to flatten the patties as they cook. A thermometer inserted into the center should read at least 160 degrees F (71 degrees C).
5. 5 To assemble the burgers, lay down the bottom half the burger bun and spread on 1 tablespoon peanut butter. Place a burger patty on top, then add another tablespoon of peanut butter. Top with 2 to 3 slices of caramelized bananas, then 2 to 3 pieces of bacon. Drizzle with 1 teaspoon honey, then place the remaining burger bun on top.

By Annie Campbell

Ingredients

• ✓ peanut butter
• vegetable oil
• chicken breast
• onion
• mushroom
• red pepper flakes
• tomato
• chicken stock
• salt
• pepper

Instructions

1. 1 Heat oil in a large skillet over medium heat. Add the chicken pieces, and cook until chicken starts to turn white. Add the onion, mushrooms, and red pepper flakes. Season with salt and pepper. Cook, stirring constantly until onions are translucent, about 5 minutes.
2. 2 Pour the tomatoes and chicken stock into the skillet, and simmer for about 10 minutes, or until chicken is cooked through. Stir in peanut butter, and cook stirring constantly until the sauce thickens. This should only take a minute or two. If the sauce is not thickening, you may stir in more peanut butter.

By BLUESP

Ingredients

• ✓ peanut butter
• coconut milk
• soy sauce
• brown sugar
• lime juice
• sriracha sauce
• chile pepper
• olive oil
• carrot
• red bell pepper
• firm tofu
• garlic
• ginger
• spinach
• brown rice

Instructions

1. 1 Whisk coconut milk, peanut butter, soy sauce, brown sugar, lime juice, Sriracha sauce, and ground chili pepper together in a bowl until a smooth sauce forms.
2. 2 Heat oil in a large skillet over medium-high heat. Add carrots and bell pepper; sauté until just tender, 1 to 2 minutes. Add tofu and sauté until lightly browned, about 4 minutes per side. Add garlic and ginger; cook and stir until fragrant, about 30 seconds.
3. 3 Pour sauce into the skillet and stir to coat tofu and vegetables. Cook until flavors combine, about 5 minutes. Reduce the heat to low, then stir in spinach, 1 cup at a time, until wilted. Serve over brown rice.

By Julia Rose

Ingredients

• ✓ peanut butter
• ground beef
• bacon
• salt
• black pepper
• onion
• sugar
• hamburger bun
• cheddar cheese
• ketchup
• dill pickle
• lettuce
• tomato

Instructions

1. 1 Divide ground beef into 4 patties, sprinkle with salt and black pepper, and set aside.
2. 2 Place bacon in a large skillet and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain the bacon slices on paper towels and keep warm. Cook onion in the bacon drippings until lightly browned, about 10 minutes, stirring often; sprinkle with sugar during frying if desired. Set onion aside.
3. 3 Set oven rack about 6 inches from the heat source and preheat the oven's broiler.
4. 4 Open hamburger buns and place onto a baking sheet with cut sides up; toast under the broiler until browned, 1 to 2 minutes. Set buns aside.
5. 5 Pan fry ground beef patties in the same skillet as onions until browned and the juices run clear, 5 to 8 minutes per side. An instant-read meat thermometer inserted into the center of a burger should read at least 160 degrees F (70 degrees C). Place a slice of Cheddar cheese onto each patty and allow cheese to melt.
6. 6 To assemble, spread peanut butter onto bottom halves of buns; spread ketchup onto top halves. Top the peanut butter with pickle slices, cooked onion, burgers with cheese, a slice of bacon, several tomato slices, and about 1/4 cup shredded lettuce per sandwich.

By why_in_the_heck

Ingredients

• ✓ peanut butter
• ground chicken
• cilantro
• bread crumb
• onion
• garlic
• salt
• black pepper
• vegetable oil
• sesame oil
• sugar
• soy sauce
• peanut
• toothpick

Instructions

1. 1 Mix chicken, cilantro, bread crumbs, onion, garlic, salt, and pepper; roll tablespoonfuls of the mixture into balls.
2. 2 Heat oil in a skillet over medium heat. Add meatballs and cook until no longer pink in the center, 6 to 8 minutes.
3. 3 Mix peanut butter, sesame oil, sugar, and soy sauce together in a microwave-safe bowl. Microwave until sauce is heated through, about 1 minute.
4. 4 Toss meatballs with 1/2 of the sauce. Sprinkle with peanuts. Serve with toothpicks and remaining sauce for dipping.

By Kemberli Paes

Ingredients

• ✓ peanut butter
• water
• onion
• chicken bouillon
• garlic powder
• rosemary
• thyme
• salt
• coconut oil
• curry powder
• cayenne pepper
• pork tenderloin
• all-purpose flour
• coconut milk

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C).
2. 2 Combine water, dried onion, chicken bouillon, garlic powder, rosemary, thyme, and salt in a microwave-safe bowl. Microwave for 1 minute, then let stand until onion is rehydrated and bouillon is dissolved.
3. 3 Meanwhile, heat coconut oil, curry powder, and cayenne in a large oven-proof skillet over medium heat, stirring constantly, until oil takes on the color of the curry powder, 5 to 6 minutes.
4. 4 Add pork tenderloin to the skillet; cook and stir until pork begins to brown. Sprinkle flour over pork; cook and stir until pork is slightly pink in the center and cooked through; 2 to 3 minutes more.
5. 5 Stir in bouillon mixture, coconut milk, and peanut butter. Bring to a boil, stirring constantly. Cover the skillet and transfer to the oven.
6. 6 Cook in the preheated oven until pork is tender and sauce is bubbling, about 45 minutes. Remove from the oven, uncover, and let rest until the sauce thickens, about 10 minutes.

By Lillithmaximus

Ingredients

• ✓ peanut butter
• olive oil
• ground turkey
• onion
• garlic
• ginger root
• red pepper flakes
• sweet potato
• water
• water
• couscous
• swiss chard
• salt
• black pepper

Instructions

1. 1 Heat olive oil in a large soup pot over medium-high heat. Cook and stir turkey, onion, and garlic in the hot oil until turkey is crumbly, evenly browned, and no longer pink.
2. 2 Season turkey mixture with ginger and red pepper flakes.
3. 3 Stir sweet potatoes into pot and cover with 6 cups water. Simmer until sweet potatoes are tender, about 10 minutes.
4. 4 Meanwhile, bring 2 1/4 cups water to a boil in a saucepan. Remove from the heat and stir in couscous. Cover and let stand for 10 minutes, then fluff with a fork; set aside.
5. 5 Mix peanut butter with about 1 cup liquid from the sweet potato stew in a bowl until smooth. Pour peanut butter mixture back into the pot.
6. 6 Mix Swiss chard into stew and cook until tender, stirring often, about 5 minutes. Season with salt and black pepper.
7. 7 Serve stew spooned over couscous.

By ChollaCat

Ingredients

• ✓ peanut butter
• tomato
• water
• garlic
• bay leaf
• cayenne pepper
• chili powder
• garlic powder
• italian seasoning
• black bean
• kidney bean
• salt
• pepper
• cheddar cheese
• tortilla chip

Instructions

1. 1 Place the diced tomatoes, water, garlic, and bay leaves into a saucepan, and bring to a simmer over high heat. Reduce heat to medium-low, and season with the cayenne pepper, chili powder, garlic powder, and Italian seasoning. Cover, and simmer 15 minutes.
2. 2 After 15 minutes, pour in the black beans and kidney beans; return to a simmer, and cook for 5 minutes. Stir in the peanut butter until dissolved, then remove and discard the bay leaves, and season the chili with salt and pepper to taste. Enjoy with a sprinkle of Cheddar cheese, tortilla chips and smile!

By EuroGirl6

Ingredients

• ✓ peanut butter
• sesame oil
• white vinegar
• rice vinegar
• soy sauce
• water
• honey
• agave nectar
• lime wedge
• peanut
• sea salt
• yellow bell pepper
• red bell pepper
• carrot
• avocado
• mango
• lettuce mix
• green
• herb
• top sirloin steak

Instructions

1. 1 Place beef steak on grid over medium, ash-covered coals. Grill, covered, 11 to 15 minutes (over medium heat on preheated gas grill, 13 to 16 minutes) for medium rare (145 degrees F) to medium (160 degrees F) doneness, turning occasionally.
2. 2 Meanwhile, whisk all Dressing ingredients in medium bowl until smooth; set aside. Arrange lettuce on serving platter; arrange mango, avocado, carrot and bell pepper over lettuce.
3. 3 Carve steak into slices; season with salt. Arrange beef over salad. Drizzle with dressing. Sprinkle with peanuts, if desired. Serve immediately; squeeze lime wedges over salad, as desired.

By Beef It's What's for Dinner

Ingredients

• ✓ peanut butter
• monterey jack cheese
• romaine lettuce
• black bean
• corn
• olive oil
• olive oil
• corn tortilla
• black pepper
• olive oil
• lime zest
• sesame oil
• garlic
• brown sugar
• lime juice
• red wine vinegar
• cilantro
• teriyaki marinade
• chicken breast

Instructions

1. 1 Combine chicken breasts and teriyaki marinade in a large resealable plastic bag. Marinate in the refrigerator for at least 1 hour.
2. 2 Combine cilantro, peanut butter, red wine vinegar, lime juice, brown sugar, garlic, sesame oil, and lime zest in a food processor; blend well. Pour in 1/2 cup olive oil slowly and blend until dressing is smooth. Add pepper; blend again.
3. 3 Preheat the oven to 350 degrees F (175 degrees C). Spread corn tortilla strips on a baking sheet; drizzle 2 teaspoons olive oil on top.
4. 4 Bake in the preheated oven until crispy, 5 to 10 minutes.
5. 5 Heat 2 tablespoons olive oil in a skillet over medium heat. Add chicken breasts; cook until browned, 7 to 10 minutes per side. Cool until easily handled, about 5 minutes. Slice into thin strips.
6. 6 Toss corn, black beans, and romaine lettuce together in a large bowl. Top with Monterey Jack cheese, chicken, and tortilla strips. Pour dressing over salad.

By lolsmagrl

Ingredients

• ✓ peanut butter
• brown rice
• black pepper
• cinnamon
• red pepper flakes
• cayenne pepper
• chili powder
• cumin
• curry powder
• carrot
• tomato
• sweet potato
• chicken broth
• garlic
• onion
• red bell pepper
• chicken breast
• olive oil

Instructions

1. 1 Heat olive oil in a skillet over medium heat. Add chicken breasts; brown on both sides, about 5 minutes per side. Transfer chicken breasts to a slow cooker. Add bell peppers, onion, and garlic to the skillet; cook until onion is translucent, about 5 minutes. Transfer vegetable mixture to the slow cooker.
2. 2 Stir chicken broth, sweet potatoes, crushed tomatoes, carrots, curry powder, cumin, chili powder, cayenne pepper, pepper flakes, cinnamon, and black pepper into slow cooker. Cover slow cooker. Cook on High for 5 to 6 hours, or on Low for 10 hours. Stir in additional chicken broth throughout cooking time if needed.
3. 3 Stir in brown rice 3 hours before serving. Stir in peanut butter at least 1 hour before serving. Shred chicken meat and stir back into soup before serving.

By Ashley Olmstead

Ingredients

• ✓ peanut butter
• tomato
• red kidney bean
• potato
• tomato sauce
• lentil
• water
• black pepper
• salt
• cinnamon
• oregano
• curry powder
• coriander
• bay leaf
• garlic
• celery
• onion
• carrot
• olive oil

Instructions

1. 1 Heat olive oil in a large soup pot over medium heat. Add carrots, onion, and celery. Cover and cook until onions are translucent, about 3 minutes. Add garlic, bay leaf, coriander, curry powder, oregano, cinnamon, salt, and pepper; saute for 2 minutes.
2. 2 Stir in water, lentils, and tomato sauce and increase heat to high. Cover and bring to a boil; this is necessary to aid in digestion.
3. 3 Slowly add potatoes, kidney beans, canned tomatoes, and peanut butter. Cover and boil for 3 minutes longer. Reduce heat to the lowest setting. Cover and cook until all vegetables are tender and flavors have melded, about 1 hour.

By natalie

Ingredients

• ✓ peanut butter
• cilantro
• lime
• rice
• peanut
• poblano pepper
• red bell pepper
• zucchini
• brown sugar
• ketchup
• chicken broth
• ginger
• garlic
• yellow onion
• vegetable oil
• chicken thigh
• cayenne pepper
• paprika
• turmeric
• cumin
• coriander
• kosher salt

Instructions

1. 1 Make the spice blend: Mix salt, coriander, cumin, turmeric, paprika, and cayenne pepper together in a small bowl.
2. 2 Make the curry: Place chicken in a large bowl. Add 1/2 of the spice blend and mix until chicken is thoroughly coated.
3. 3 Heat oil in a heavy pot over high heat. Add 1/2 of the chicken and cook until browned on all sides, 5 to 7 minutes. Transfer to a bowl. Repeat to brown remaining chicken.
4. 4 Reduce the heat to medium, add onion to the chicken drippings, and sauté for 1 to 2 minutes. Add garlic and ginger; cook until fragrant, about 1 minute. Add remaining spice blend; cook and stir for 1 minute. Pour in chicken broth; add browned chicken plus accumulated juices. Stir in peanut butter, ketchup, and brown sugar; bring to a simmer.
5. 5 Reduce the heat to maintain a gentle, steady simmer. Simmer, stirring occasionally, for 30 minutes. Stir in zucchini, bell pepper, poblano pepper, and 1/2 cup peanuts; continue to simmer until chicken juices run clear and vegetables are fork-tender, 30 to 40 minutes. Remove from the heat.
6. 6 Serve curry over rice with a squeeze of lime. Garnish with cilantro and more peanuts as desired.

By John Mitzewich

Ingredients

• ✓ peanut butter
• pistachio nut
• garlic
• vegan margarine
• couscous
• water
• black pepper
• ground ginger
• honey
• soy sauce
• nutmeg
• radish
• cucumber
• onion
• spinach
• carrot
• broccoli
• black pepper
• salt
• curry powder
• olive oil
• tofu

Instructions

1. 1 Mix tofu, 1 tablespoon oil, curry powder, salt, and pepper together in a bowl. Let stand for 30 minutes.
2. 2 While tofu is marinating, place broccoli and carrot in a microwave-safe bowl with 1 tablespoon water and 1 pinch salt. Cover and cook in the microwave for 2 1/2 minutes.
3. 3 Heat 1 tablespoon oil in a wok over high heat. Saute spinach, onion, cucumber, radish, nutmeg, and 1 pinch salt until spinach is wilted, about 1 minute. Add 1 tablespoon soy sauce, honey, peanut butter, ginger, and black pepper. Add cooked broccoli and carrot. Reduce heat to low and cover the wok.
4. 4 Place marinated tofu in a pan over medium heat. Add 1 tablespoon soy sauce. Cook until heated through, about 3 minutes. Add to vegetable mixture in the wok.
5. 5 Bring water to a boil in a saucepan. Add couscous, margarine, and garlic. Mix well, cover the saucepan, and let rest until water is absorbed, about 10 minutes.
6. 6 Serve couscous in a bowl topped with tofu mixture and pistachios.

By Valeria Pinzon Rivera

Ingredients

• ✓ peanut butter
• banana
• milk
• dark chocolate

Instructions

1. 1 Place chopped bananas in freezer until frozen, 8 hours to overnight.
2. 2 Blend frozen bananas, milk, peanut butter, and chocolate in a blender until smooth.

By Living the Healthier Life

Ingredients

• ✓ peanut butter
• green bean
• brown sugar
• soy sauce
• peanut
• miso paste

Instructions

1. 1 Bring a large pot of lightly salted water to a boil. Add the green beans and cook uncovered until tender, about 3 minutes. Drain in a colander and immediately immerse in ice water for several minutes until cold to stop the cooking process. Once the green beans are cold, drain well and cut into 2-inch pieces.
2. 2 While the green beans are cooking, stir together the peanut butter, sugar, soy sauce, peanuts, and miso paste in a mixing bowl. Once the green beans have been cut, stir into the peanut sauce and serve.

By ---

Ingredients

• ✓ peanut butter
• angel hair pasta
• soy sauce
• ginger
• chicken broth
• bean sprout
• red bell pepper
• green onion
• chicken breast

Instructions

1. 1 Cook angel hair pasta in a large pot of boiling water until al dente, 6 to 8 minutes. Drain and set aside.
2. 2 Warm a nonstick skillet over medium heat. Sauté bell pepper, green onions, and bean sprouts until tender-crispy. Transfer vegetables to a bowl and set aside.
3. 3 Add cubed chicken to the skillet; cook and stir over medium heat until done. Transfer chicken to a bowl and set aside.
4. 4 Mix peanut butter, soy sauce, and ginger in the skillet over medium-low heat. Stir in chicken broth. Add pasta, sautéed vegetables, and chicken. Toss to coat all ingredients.

By MARBALET

Ingredients

• ✓ peanut butter
• all-purpose flour
• sugar
• salt
• butter
• ice water
• chili
• egg

Instructions

1. 1 Whisk together the flour, sugar, and salt in a mixing bowl. Cut in the cold butter with a knife or pastry blender until the mixture resembles coarse crumbs. (This can also be done in a food processor: pulse the cold butter until it's the size of small peas. Turn mixture into a bowl and proceed.) Add the ice water a tablespoon at a time, tossing with a fork, until the flour mixture is moistened. Do not add more water than you need: when you squeeze a handful of the moistened pastry mixture, it should form a ball. Divide the dough in half and shape into balls. Wrap in plastic and refrigerate for at least 1 hour or up to three days. Roll one ball out to fit a 9 inch pie plate. Place bottom crust in pie plate and chill for at least 20 minutes before baking. Roll out top crust and set aside.
2. 2 Preheat an oven to 350 degrees F (175 degrees C).
3. 3 Spread melted peanut butter onto the pie crust. Pour the chili on top, then arrange the top crust over the chili. Press the edges of the bottom and top crusts together to seal, then brush with egg. Make several cuts into the top crust to vent.
4. 4 Bake in the preheated oven until golden brown, about 50 minutes. Cover the edge of the pie with aluminum foil if it begins to brown too quickly.

By Kate Cervantes

Ingredients

• ✓ peanut butter
• chicken flavored ramen noodle soup
• broth
• soy sauce
• sugar
• red bell pepper
• onion
• garlic
• broccoli

Instructions

1. 1 Remove and discard the seasoning packets from the soup or reserve for another use. Fill a 6-quart saucepot with water and heat over medium-high heat to a boil. Add the noodles and broccoli and cook for 3 minutes or until the noodles and broccoli are tender. Drain the noodles and broccoli well in a colander.
2. 2 Beat the peanut butter, broth, soy sauce and sugar in a large bowl. Add the noodles, broccoli, pepper, onion and garlic and toss to coat. Cover and refrigerate for 2 hours, stirring occasionally.

By Campbell's Kitchen

Ingredients

• ✓ peanut butter
• ginger
• chili oil
• apricot preserves
• balsamic vinegar
• garlic
• soy sauce
• sesame oil
• chili powder
• red pepper
• ramen noodle
• peanut

Instructions

1. 1 Combine peanut butter, ginger paste, chili oil, apricot preserves, balsamic vinegar, garlic, soy sauce, sesame oil, chili powder, and crushed red pepper in a bowl; stir until sauce is smooth.
2. 2 Bring water to a boil in a saucepan over medium-high heat. Add ramen noodles and cook, stirring occasionally, until noodles are cooked, about 3 minutes. Discard flavor package.
3. 3 Drain noodles, pour into sauce, and combine. Top with chopped peanuts and enjoy.

By Chef Mo

Ingredients

• ✓ peanut butter
• lime juice
• soy sauce
• garlic
• curry powder
• cayenne pepper
• chicken breast

Instructions

1. 1 Preheat an outdoor grill for medium heat and lightly oil the grate.
2. 2 Mix peanut butter, lime juice, soy sauce, garlic, curry powder, and cayenne pepper together in a bowl.
3. 3 Place chicken onto the preheated grill. Brush 1/2 of the sauce over chicken and cook for 6 to 8 minutes. Turn chicken and brush with remaining sauce. Continue cooking until no longer pink in the center and the juices run clear, 6 to 8 more minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).

By CHANDRA6

Ingredients

• ✓ peanut butter
• spaghetti
• green onion
• sesame oil
• ginger root
• soy sauce
• water
• cider vinegar
• sugar
• red pepper flakes

Instructions

1. 1 Cook pasta in a large pot of boiling water until done. Drain.
2. 2 Meanwhile, combine oil and onions in a small skillet. Saute over low heat until tender. Add ginger; cook and stir for 1 to 2 minutes. Mix in peanut butter, soy sauce, water, vinegar, sugar, and red pepper flakes. Remove from heat.
3. 3 Toss noodles with sauce, and serve.

By Maureen Cram

Ingredients

• ✓ peanut butter
• olive oil
• onion
• chile-garlic sauce
• red pepper flake
• garlic
• water
• ketchup
• sesame oil
• sugar

Instructions

1. 1 Heat olive oil in a saucepan over medium heat. Cook and stir onion, chile-garlic sauce, red pepper flakes, and garlic until the onion is tender, about 5 minutes. Add water, peanut butter, ketchup, sesame oil, and sugar to the onion mixture; cook and stir until smooth. Reduce heat to low and simmer until thickened, about 15 minutes.

By SunnyDaysNora

Ingredients

• ✓ peanut butter
• pork tenderloin
• soy sauce
• sugar
• sugar substitute
• sesame oil
• garlic
• curry powder
• ginger
• salt

Instructions

1. 1 Place pork in a large resealable plastic bag. Mix together soy sauce, sugar, sesame oil, peanut butter, garlic, curry powder, ginger, and salt in a bowl until smooth. Pour marinade over tenderloins, press air out of bag, seal, and refrigerate overnight.
2. 2 Preheat an outdoor grill for high heat.
3. 3 Use a paper towel to pat any excess marinade from the pork; allow to sit at room temperature while the grill is heating. Lightly oil grill grate. Cook pork 3 minutes on each side (on all four sides) for a total of 12 to 15 minutes. The pork will be done when it is no longer pink inside and has reached an internal temperature of 145 degrees F (65 degrees C). Remove from the grill and cover meat loosely with a foil tent. Let rest 5 minutes before serving.

By DIANA F

Ingredients

• ✓ peanut butter
• ✓ peanut butter
• white sugar
• brown sugar
• butter
• egg
• vanilla extract
• all-purpose flour
• rolled oat
• baking soda
• salt
• powdered sugar
• butter
• milk
• vanilla extract

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Grease a 15x10-inch baking pan.
2. 2 Cream white sugar, brown sugar, butter, and eggs together in a mixing bowl. Mix in peanut butter and vanilla extract. Add flour and blend well. Add oats, baking soda, and salt and mix to combine. Spread into the prepared pan.
3. 3 Bake in the preheated oven until golden and the edges start to pull away from the sides of the pan, about 20 minutes. Remove from the oven and let cool or chill in the refrigerator, about 30 minutes.
4. 4 While bars cool, blend powdered sugar, butter, milk, and peanut butter together in a bowl, adding more milk to give frosting the desired consistency. Frost cooled bars and cut into 20 pieces.

By Deborah Olson

Ingredients

• ✓ peanut butter
• peanut oil
• firm tofu
• broccoli
• red bell pepper
• mushroom
• water
• vinegar
• soy sauce
• molasses
• cayenne pepper

Instructions

1. 1 Heat oil in a large skillet or wok over medium-high heat. Sauté tofu, broccoli, bell pepper, and mushrooms for 5 minutes.
2. 2 Combine peanut butter, hot water, vinegar, soy sauce, molasses, and cayenne pepper in a small bowl. Pour over vegetables and tofu. Simmer until vegetables are tender-crisp, 3 to 5 minutes.

By Anne Buchanan