Type what you have

Ingredients

• ✓ peanut butter
• olive oil
• garlic
• water
• brown sugar
• corn flour
• soy sauce

Instructions

1. 1 Heat olive oil in a saucepan over medium heat. Add garlic; cook and stir until fragrant, about 2 minutes.
2. 2 Mix water, peanut butter, brown sugar, corn flour, and soy sauce together in a separate small saucepan until well blended and no lumps remain. Bring to a boil. Cook and stir until mixture is thick, 6 to 10 minutes. Add the cooked garlic and mix well.

By lola

Ingredients

• ✓ peanut butter
• carrot
• oat
• apple
• egg

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Line two baking sheets with parchment paper.
2. 2 Mix carrots, oats, and apple together in a large bowl. Whisk peanut butter and eggs together in a second bowl; pour into the oat mixture and stir until thoroughly combined.
3. 3 Drop 1 1/2 tablespoonfuls of batter onto the prepared baking sheets. Use your hands to flatten each scoop to a thickness of 1/2 inch.
4. 4 Bake in the preheated oven until treats are firm to the touch and begin to brown on the bottom, 15 to 20 minutes. Let cool briefly on the baking sheets before removing to a wire rack to cool completely.

By Kim

Ingredients

• ✓ peanut butter
• coconut milk
• onion
• soy sauce
• brown sugar
• red pepper flakes

Instructions

1. 1 Combine coconut milk, peanut butter, onion, soy sauce, brown sugar, and pepper flakes in a saucepan over medium heat. Bring to a boil, stirring frequently. Remove from heat, and keep warm.

By SMTUNE

Ingredients

• ✓ peanut butter
• soy sauce
• brown sugar
• rice wine vinegar
• sesame oil
• hot sauce
• garlic
• black pepper

Instructions

1. 1 Gather all ingredients.
2. 2 Whisk soy sauce, peanut butter, brown sugar, rice wine vinegar, sesame oil, hot sauce, garlic, and pepper together in a large bowl until well combined.

By April Broxton

Ingredients

• ✓ peanut butter
• soy sauce
• honey
• hot sauce
• white vinegar
• sesame oil
• garlic powder
• black pepper

Instructions

1. 1 Combine soy sauce, peanut butter, honey, Chinese hot sauce, white vinegar, sesame oil, garlic powder, and ground black pepper; whisk well until smooth.

By Jackiedc

Ingredients

• ✓ peanut butter
• vegetable oil
• garlic
• ginger root
• water
• lemon
• sweet chili sauce
• hoisin sauce
• soy sauce
• red pepper flakes

Instructions

1. 1 Heat vegetable oil in a medium saucepan over medium heat. Cook and stir garlic and ginger in hot oil until fragrant, about 1 minute. Add hot water, peanut butter, and lemon juice to the saucepan; stir until smooth. Stir chili sauce, hoisin sauce, and soy sauce into the peanut butter mixture.
2. 2 Reduce heat to low and cook sauce at a simmer until thickened, about 5 minutes. Add red pepper flakes; stir.

By Genevieve

Ingredients

• ✓ peanut butter
• garlic
• brown sugar
• fish sauce
• soy sauce
• sesame oil
• lime
• chile-garlic sauce
• coconut milk
• red bell pepper
• cilantro
• peanut

Instructions

1. 1 Place peanut butter into a mixing bowl. Whisk in garlic, brown sugar, fish sauce, soy sauce, and sesame oil until combined, followed by lime juice and Sriracha.
2. 2 Bring coconut milk to a simmer in a small saucepan over medium heat. Pour hot coconut milk over peanut butter mixture and whisk until smooth.
3. 3 Transfer to a serving bowl and garnish with chopped red pepper, cilantro, and peanuts.

By John Mitzewich

Ingredients

• ✓ peanut butter
• brown sugar
• rice wine
• rice wine vinegar
• coconut milk
• curry powder
• soy sauce
• sesame oil
• garlic
• sweet chili sauce
• pickled ginger
• fish sauce

Instructions

1. 1 Mix together the brown sugar, rice wine, and rice wine vinegar in a small bowl until smooth.
2. 2 Combine the coconut milk and peanut butter in a small saucepan over low heat. Heat and stir until the peanut butter melts, being careful to not allow the coconut milk to boil. Stir the sugar mixture into the coconut milk mixture; pour into a bowl. Stir in curry powder, soy sauce, sesame oil, garlic, chili sauce, ginger, and fish sauce.

By GRANTALDRICH

Ingredients

• ✓ peanut butter
• coconut milk
• nut
• coconut meat
• curry leaf
• onion
• serrano pepper
• garlic
• ginger
• lime juice
• salt
• cumin
• peanut oil
• mustard seed
• curry leaf

Instructions

1. 1 Combine coconut milk, shredded coconut, 1/2 cup curry leaves, onion, serrano peppers, garlic, ginger, lime juice, peanut butter, salt, and cumin in a blender; puree until smooth, 2 minutes or more.
2. 2 Heat oil in a saucepan over medium heat. Add mustard seeds and cook until they pop, 10 to 20 seconds. Add 4 curry leaves and cook for 30 to 60 seconds. Add pureed mixture to the pan; it will sputter. Cook, stirring occasionally, for 5 minutes.
3. 3 Remove and discard curry leaves. Allow chutney to cool before serving.

By Sarah Garland

Ingredients

• ✓ peanut butter
• beef oxtail
• onion
• garlic
• salt
• black pepper
• eggplant
• bok choy
• green bean

Instructions

1. 1 Fill a large saucepan with water; add oxtail, onion, garlic, salt, and pepper. Bring to a boil, and simmer for 2 hours over medium-low heat, skimming off the foam occasionally, until oxtail meat is very tender and broth is reduced to 3 cups.
2. 2 Stir in eggplant, bok choy, and green beans; simmer for about 20 minutes, until vegetables are tender.
3. 3 Just before serving, place peanut butter in a small bowl and thin with 1 or 2 tablespoons of broth. Stir until smooth and add to stew.

By Alicia Green

Ingredients

• ✓ peanut butter
• beef oxtail
• water
• beef bouillon cube
• bok choy
• long bean
• eggplant
• olive oil
• onion
• garlic
• achiote powder

Instructions

1. 1 Bring oxtails and water to a boil in a large pot. Reduce the heat to medium-low and simmer until tender, at least 2 hours, adding more water as necessary. Skim as much fat from the top of the liquid as possible.
2. 2 Transfer oxtails to a plate. Crumble beef bouillon cubes into the pot and stir to dissolve. Add bok choy, beans, and eggplant and simmer until tender, 10 to 15 minutes.
3. 3 While the vegetables are simmering, heat olive oil in a large pot over medium heat. Add onion and garlic; cook and stir until tender, about 5 minutes. Stir in achiote powder. Stir in peanut butter until melted. Add about 1/2 of the simmering broth and simmer for 5 minutes. Add oxtails and cook for 5 minutes. Transfer remaining broth and vegetables to the pot and stir to combine. Serve hot.

By lola

Ingredients

• ✓ peanut butter
• chicken thigh
• salt
• white pepper
• sunflower oil
• wooden skewer
• water
• kecap manis
• brown sugar
• garlic
• salt
• lime juice

Instructions

1. 1 Combine chicken thighs, 3/4 teaspoon salt, white pepper, and sunflower seed oil in a bowl. Cover and refrigerate for 1 to 2 hours.
2. 2 Soak wooden skewers in water to prevent burning during cooking.
3. 3 Bring water, peanut butter, kecap manis, brown sugar, garlic, and 1/2 teaspoon salt to a boil in a small saucepan; stir to combine. Remove from heat and add lime juice; transfer peanut sauce into a bowl.
4. 4 Thread marinated chicken onto skewers; brush 2 tablespoons of peanut sauce over chicken skewers.
5. 5 Heat a grill pan or large skillet over medium-high heat. Arrange chicken skewers in batches on the grill pan and cook until chicken is no longer pink in the center, 1 to 2 minutes per side. Serve skewers with remaining peanut sauce.

By lenakurniasih

Ingredients

• ✓ peanut butter
• long grain white rice
• water
• green bean
• olive oil
• chicken breast
• chicken broth
• honey
• soy sauce
• red chile paste
• lemon juice
• green onion
• peanut

Instructions

1. 1 Bring the rice and water to boil in a pot. Reduce heat to low, cover, and simmer 20 minutes.
2. 2 Place green beans in a pot fitted with a steamer basket over boiling water, and steam 10 minutes, or until tender but crisp.
3. 3 Heat the oil in a skillet, and cook the chicken 5 minutes on each side, or until juices run clear.
4. 4 Mix the chicken broth, peanut butter, honey, soy sauce, chile paste, lemon juice in a saucepan over medium heat. Cook and stir 5 minutes, until slightly thickened. Mix in the green beans. Serve over rice. Garnish with green onions and peanuts.

By ERINPETERSON

Ingredients

• ✓ peanut butter
• egg noodle
• peanut oil
• garlic
• ginger
• red pepper flakes
• chicken breast
• green onion
• carrot
• water chestnut
• straw mushroom
• oyster sauce
• curry powder
• soy sauce

Instructions

1. 1 Bring a large pot of lightly-salted water to a rolling boil; add the egg noodle nests and return to a boil. Turn off the heat and let stand for 5 minutes; drain and set aside.
2. 2 Heat the peanut oil in a wok over high heat. Stir in the garlic, ginger, and red pepper flakes; cook a few seconds until the garlic begins to turn golden. Add the chicken, green onions, and carrots. Cook and stir until the chicken is no longer pink, about 5 minutes. Stir in the water chestnuts, mushrooms, peanut butter, oyster sauce, curry powder, and soy sauce until the peanut butter has dissolved into the sauce.
3. 3 Stir the noodles into the chicken mixture; cover and reduce heat to warm or very low. Let stand 10 to 15 minutes for the noodles to absorb some of the sauce.

By CooksWithClass

Ingredients

• ✓ peanut butter
• soy sauce
• tomato sauce
• peanut oil
• garlic
• black pepper
• cumin
• chicken breast
• vegetable oil
• onion
• garlic
• water
• soy sauce
• white sugar
• lemon juice
• skewer

Instructions

1. 1 In a bowl, mix soy sauce, tomato sauce, peanut oil, garlic, black pepper, and cumin. Place chicken into the mixture, and stir to coat. Cover, and marinate in the refrigerator for at least 15 minutes, but not overnight. This will make the meat too dark.
2. 2 Preheat the grill for high heat.
3. 3 Heat vegetable oil in a saucepan over medium heat, and saute onion and garlic until lightly browned. Mix in water, peanut butter, soy sauce, and sugar. Cook and stir until well blended. Remove from heat, mix in lemon juice, and set aside.
4. 4 Lightly oil the grill grate. Thread chicken onto skewers, and discard marinade. Grill skewers about 5 minutes per side, until chicken juices run clear. Serve with the peanut sauce.

By Bunda Estherlita Suryoputro

Ingredients

• ✓ peanut butter
• white confectioners' coating

Instructions

1. 1 Line an 8x8-inch baking dish with plastic wrap long enough to overhang the dish by several inches on each side.
2. 2 Place almond bark in a large glass microwave-safe bowl. Microwave on low power until melted, smooth, and creamy, about 5 minutes, stirring every 30 to 60 seconds. Stir in peanut butter until fudge is thoroughly combined. Spread into the prepared baking dish.
3. 3 Refrigerate until set, 1 to 2 hours. Lift fudge out of the pan using the overhanging plastic wrap as handles; slice into 48 squares with a pizza cutter.

By knaselsbabygirl

Ingredients

• ✓ peanut butter
• milk powder
• honey

Instructions

1. 1 Blend all ingredients together (preferably with hands). Roll into balls the size of large marbles and refrigerate for at least 30 minutes.

By MARBALET

Ingredients

• ✓ peanut butter
• apple
• granola

Instructions

1. 1 Spread peanut butter over one side of one apple slice; top with granola. Place remaining apple slice atop the granola to finish the sandwich.

By eXpErImEnTaLcHeF

Ingredients

• ✓ peanut butter
• maple syrup
• parchment paper

Instructions

1. 1 Whisk peanut butter and maple syrup together in a bowl until combined. Pour onto a single sheet of parchment paper. Cover peanut butter mixture with the second sheet of parchment paper; flatten.
2. 2 Place flattened peanut butter mixture into the freezer until hardened, about 10 minutes.

By Amanda Brown

Ingredients

• ✓ peanut butter
• bread
• marshmallow cream

Instructions

1. 1 Spread peanut butter onto 1 slice bread. Spread marshmallow cream onto remaining slice. Place bread slices topping-side up onto a microwave-safe plate.
2. 2 Cook in the microwave on high for 30 seconds. Place two halves together and serve.

By Sarah K

Ingredients

• ✓ peanut butter
• brown sugar
• egg
• vanilla extract

Instructions

1. 1 Preheat oven to 350 degrees F.
2. 2 Mix in the order given. Spoon onto cookie sheet and gently press into cookie shape. Bake for 10 to 15 minutes until golden. NOTE: You can add choclate chips to half the recipe for an awesome taste.

By Pat Lenaghan

Ingredients

• ✓ peanut butter
• flour tortilla
• vanilla frosting

Instructions

1. 1 Spread peanut butter onto the flour tortilla. Layer vanilla frosting onto the peanut butter; roll up tortilla to make a burrito.

By Cumthrutompn

Ingredients

• ✓ peanut butter
• water
• egg
• yellow cake mix

Instructions

1. 1 Preheat the oven to 375 degrees F (190 degrees C).
2. 2 In a large bowl, stir together the peanut butter, water and eggs until smooth and well blended. Stir in the cake mix. Use your hands if necessary to blend thoroughly. Roll into walnut sized balls or drop by spoonfuls 3 inches apart onto ungreased cookie sheets. Press each cookie down using a floured fork.
3. 3 Bake for 8 to 20 minutes in the preheated oven, until golden brown. Remove from baking sheets to cool on wire racks.

By Judy Metcalf

Ingredients

• ✓ peanut butter
• sucralose sweetener
• egg

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Line a baking sheet with a silicone liner.
2. 2 Mix peanut butter, sucralose, and eggs together in a bowl until thoroughly combined. Drop by spoonfuls onto the prepared baking sheet.
3. 3 Bake in the preheated oven until the centers appear dry, about 8 minutes.

By lobsteriffic

Ingredients

• ✓ peanut butter
• corn syrup
• white sugar
• cornflake cereal

Instructions

1. 1 In a heavy saucepan over medium heat, mix together the peanut butter, corn syrup and sugar. Bring to a boil, remove from heat.
2. 2 Add cereal, mix well and mold into small balls.

By Carolyn

Ingredients

• ✓ peanut butter
• bread
• applesauce

Instructions

1. 1 Spread peanut butter on one slice of bread, and applesauce on the other slice. Place them together, cut in half, and serve.

By RAYNBOE

Ingredients

• ✓ peanut butter
• butter
• powdered sugar

Instructions

1. 1 Line a baking dish with parchment or waxed paper.
2. 2 Place peanut butter and butter in a microwave-safe bowl. Microwave at high power in 30-second intervals until melted and thoroughly combined, stirring after each interval. Cool mixture for 2 to 3 minutes.
3. 3 Stir in confectioners' sugar, ½ cup at a time, until well incorporated. Press mixture into the prepared dish; place in the refrigerator. Chill for at least 2 hours to overnight for a firmer fudge.

By BooBooBear

Ingredients

• ✓ peanut butter
• banana
• chia seed

Instructions

1. 1 Mash bananas and peanut butter together in a bowl until desired consistency is reached; stir in chia seeds. Cover bowl with plastic wrap and refrigerate.

By Cee Bat

Ingredients

• ✓ peanut butter
• sugar
• egg

Instructions

1. 1 Gather all ingredients. Preheat the oven to 350 degrees F (175 degrees C).
2. 2 Mix peanut butter, sugar, and egg together in a bowl using an electric mixer until smooth and creamy.
3. 3 Roll dough into 1-inch balls and place 2 inches apart on ungreased baking sheets.
4. 4 Flatten each with a fork, making a criss-cross pattern. Bake in the preheated oven until edges are firm, about 10 minutes. Cool on the baking sheet briefly before removing to a wire rack to cool completely.
5. 5 Enjoy!

By heather

Ingredients

• ✓ peanut butter
• sugar
• egg

Instructions

1. 1 Gather the ingredients, preheat the oven to 350 degrees F (175 degrees C). Line baking sheets with parchment paper.
2. 2 Mix peanut butter, white sugar, and egg in a medium bowl until smooth.
3. 3 Roll mixture into 1-inch balls and place 1 inch apart on an ungreased baking sheet; flatten each with a fork, making a criss-cross pattern.
4. 4 Bake in the preheated oven until cookies are just barely brown on the bottoms, about 6 to 8 minutes. They can become too crumbly if they are overcooked. Cool on the baking sheets briefly before removing to a wire rack to cool completely.
5. 5 Serve and enjoy!

By Francie