Type what you have

Ingredients

• ✓ peanut butter
• rice wine vinegar
• vegetable oil
• soy sauce
• brown sugar
• ginger root
• garlic
• green cabbage
• red cabbage
• napa cabbage
• red bell pepper
• carrot
• green onion
• cilantro

Instructions

1. 1 Gather all ingredients.
2. 2 To make the peanut dressing: Whisk rice vinegar, oil, peanut butter, soy sauce, brown sugar, ginger, and garlic together in a medium bowl; set aside.
3. 3 To make the coleslaw: Mix green cabbage, red cabbage, napa cabbage, red bell peppers, carrots, green onions, and cilantro in a large bowl.
4. 4 When ready to serve, pour dressing over cabbage mixture and toss well to combine.

By RRITCHESKE

Ingredients

• ✓ peanut butter
• vegetable oil
• onion
• sweet potato
• garlic
• chicken broth
• thyme
• cumin
• salsa
• chickpea
• zucchini
• rice

Instructions

1. 1 Heat the oil in a stockpot over medium heat. Saute onion, sweet potato, and garlic until onion is soft. Turn down heat if necessary to prevent burning.
2. 2 Stir in the chicken broth, thyme and cumin. Bring to a boil, cover and simmer for about 15 minutes. Stir in salsa, garbanzo beans and zucchini. Simmer until tender, about 15 minutes.
3. 3 Stir in the cooked rice and peanut butter until the peanut butter has dissolved. Serve hot with pita chips and a green salad.

By Colleen Moir

Ingredients

• ✓ peanut butter
• olive oil
• onion
• red bell pepper
• garlic
• vegetable broth
• tomato
• black pepper
• chili powder
• brown rice

Instructions

1. 1 Gather the ingredients.
2. 2 Heat oil in a large stock pot over medium-high heat. Add onions and bell peppers; cook and stir until tender. Stir in garlic and cook until fragrant, about 1 minute.
3. 3 Stir in vegetable stock, tomatoes, pepper, and chili powder. Reduce heat to low and simmer, uncovered, for 30 minutes.
4. 4 Stir in rice; cover and simmer until rice is tender, about 15 minutes. Stir in peanut butter until well blended; serve.

By PIETOGO

Ingredients

• ✓ peanut butter
• butternut squash
• tomato
• water
• olive oil
• yellow onion
• garlic
• bay leaf
• black pepper
• salt
• lemon juice

Instructions

1. 1 Place the butternut squash in a saucepan with water to cover. Bring to a boil and then simmer, covered, until the squash is tender, about 20 minutes. Drain, reserving the cooking liquid.
2. 2 Combine the peanut butter, tomato, and warm water in a bowl. The authentic way to prepare this is to squish it together by hand -- but a food processor works, too.
3. 3 Heat the olive oil in a skillet over medium-high heat. When the oil is hot, add the onion slices and cook for 2 minutes. Add the peanut butter mixture, the minced garlic, the bay leaf, black pepper, and about 1/2 teaspoon salt. Stir to combine, then bring to a boil.
4. 4 Reduce the heat to low and simmer the peanut sauce, adding the reserved cooking liquid as needed, for 15 minutes. The consistency should be similar to a thick soup.
5. 5 Stir in the butternut squash and simmer for an additional 15 minutes. Add the lemon juice, and taste to adjust the seasoning.

By Anne-Marie

Ingredients

• ✓ peanut butter
• bacon
• collard green
• vegetable oil
• water
• chicken bouillon
• liquid smoke
• soul food seasoning
• cayenne pepper
• salt
• black pepper
• flounder fillet

Instructions

1. 1 Place bacon in a large deep skillet and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain bacon slices on a paper towel-lined plate and crumble.
2. 2 Heat collard greens, vegetable oil, water, and chicken bouillon in a large pot over medium heat. Simmer until greens are wilted, about 10 minutes. Stir crumbled bacon, peanut butter, liquid smoke, soul food seasoning, cayenne pepper, salt, and black pepper into the pot; cover and simmer until greens are very tender and peanut butter begins to separate, about 1 1/2 hours. Add more water if mixture becomes too dry.
3. 3 Stir flounder fillets into greens. Continue to cook, stirring frequently, until fish breaks down, about 30 minutes more.

By SARA12RARA

Ingredients

• ✓ peanut butter
• olive oil
• onion
• vegetable stock
• tomato
• red pepper flakes
• cabbage
• sweet potato
• carrot
• turnip
• okra
• chicken

Instructions

1. 1 Heat the olive oil over medium heat in a large soup pot; cook and stir the onion in the hot oil until translucent, about 5 minutes. Whisk 1/2 cup of vegetable stock and the peanut butter into the onions until the mixture is smooth. Beat in remaining vegetable stock, diced tomatoes with their liquid, and crushed red pepper flakes; bring to a boil, reduce heat to medium low, and cook at a simmer for 30 minutes, stirring occasionally.
2. 2 Stir in the cabbage, sweet potato, carrot, and turnip; simmer, stirring occasionally, until the vegetables are tender, about 30 more minutes. Stir in the okra and chicken and simmer until the okra is tender, about 30 additional minutes.

By mary

Ingredients

• ✓ peanut butter
• olive oil
• onion
• bell pepper
• garlic
• tomato
• vegetable broth
• pepper
• red pepper flakes
• rice
• peanut

Instructions

1. 1 Heat olive oil in a large stock pot over medium-high heat. Cook onion, bell pepper, and garlic until lightly browned, about 5 minutes. Stir in tomatoes with their juice, vegetable broth, pepper, and red pepper flakes. Simmer, uncovered, for 15 minutes.
2. 2 Add rice to soup and stir. Reduce heat, cover, and simmer 25 minutes, or until rice is tender.
3. 3 When rice is cooked, whisk in peanut butter and return to a simmer, and serve. Garnish with chopped roasted peanuts, if desired.

By DRUMNWRITE

Ingredients

• ✓ peanut butter
• yellow split pea
• yam
• sweet onion
• red lentil
• water
• garlic
• ginger
• lemon juice
• soy sauce
• chickpea
• spinach
• salt

Instructions

1. 1 Place split peas in a large container and cover with several inches of cool water; let soak for 1 hour.
2. 2 Combine drained split peas, yams, onions, and red lentils in a large pot. Pour in enough water to cover by 1 inch. Stir in garlic and ginger. Bring to a boil; skim foam off the top with a slotted spoon. Simmer until yams are very tender, about 1 hour 30 minutes.
3. 3 Mash split peas, yams, and lentils with a potato masher. Stir peanut butter, lemon juice, and soy sauce into the soup. Add chickpeas and frozen spinach; cook until warmed through, 8 to 10 minutes. Season with salt.

By The Fugacious Dowager

Ingredients

• ✓ peanut butter
• vegetable oil
• vegetable stock
• onion
• garlic
• sweet potato
• chickpea
• brown rice
• salt
• kale
• lemon juice
• soy sauce
• hot pepper sauce

Instructions

1. 1 Heat oil in a large saucepan over medium heat. Add 2 tablespoons vegetable stock, onion, and garlic. Cook and stir until onion is soft, 3 to 5 minutes. Add remaining stock, sweet potatoes, chickpeas, brown rice, and salt. Bring to a boil. Reduce heat and cover the stew. Simmer until sweet potatoes and rice are tender, about 45 minutes.
2. 2 Combine peanut butter with 1/2 cup of the liquid from the stew. Stir into a smooth paste.
3. 3 Add the peanut butter mixture and kale to the stew. Cook until kale is wilted, about 5 minutes. Stir in lemon juice, soy sauce, and hot pepper sauce.

By Larry Benish

Ingredients

• ✓ peanut butter
• pineapple
• canola oil
• sweet onion
• celery
• leek
• curry powder
• cumin
• cayenne pepper
• salt
• tomato
• water
• heavy cream
• green onion
• garlic

Instructions

1. 1 Soak dried pineapple in a bowl of water until softened, at least 30 minutes; drain.
2. 2 Heat oil in a large pot over medium heat. Cook and stir sweet onion, celery, and leek in hot oil until tender, about 4 minutes.
3. 3 Sprinkle curry powder, cumin, cayenne pepper, and salt over the vegetables; stir to coat. Cook and stir until strongly fragrant, about 4 minutes more.
4. 4 Add peanut butter to the pot. Drain about half the juice from the tomatoes and discard; pour remaining tomatoes and juice into the pot. Cook until the tomatoes soften, about 5 minutes. Pour 3 cups water into the pot; add drained pineapple.
5. 5 Bring the mixture to a boil, reduce heat to medium-low, and simmer soup for 1 hour. Stir cream, green onion, and garlic into the soup.

By Joy Kimberly

Ingredients

• ✓ peanut butter
• peanut oil
• red onion
• ginger
• garlic
• chicken
• red pepper
• salt
• black pepper
• chicken stock
• sweet potato
• tomato
• collard green

Instructions

1. 1 Gather all ingredients.
2. 2 Heat peanut oil in a large pot over medium-high heat. Cook and stir onion, ginger, and garlic in hot oil until onion is softened, about 5 minutes.
3. 3 Add chicken; cook and stir until completely browned.
4. 4 Season with crushed red pepper, salt, and black pepper.
5. 5 Pour in chicken stock. Stir in sweet potatoes; bring to a boil.
6. 6 Reduce heat to low, cover the pot partially with a lid, and cook at a simmer for 15 minutes. Stir in tomatoes, peanut butter, and collard greens.
7. 7 Partially cover the pot and continue cooking, stirring occasionally, until greens are tender, about 20 more minutes.

By km1312

Ingredients

• ✓ peanut butter
• olive oil
• chicken
• potato
• onion
• garlic
• cumin
• coriander seed
• red pepper flakes
• salt
• black pepper
• water
• chickpea

Instructions

1. 1 Heat oil in a large skillet over medium-high heat. Add chicken and brown for 3 to 4 minutes; remove to a plate.
2. 2 Add potato, onion, and garlic to the skillet. Reduce the heat to medium-low and sauté for 2 to 3 minutes, making sure garlic does not brown too much. Stir in cumin, coriander, pepper flakes, salt, and black pepper, then pour in water. Add reserved chicken and any accumulated juices and cover with a tight-fitting lid. Simmer, stirring occasionally, for 10 to 15 minutes.
3. 3 Stir in peanut butter and garbanzo beans until peanut butter is blended in. Cover and simmer until chicken is cooked through and potatoes are tender, about 10 minutes. Remove from the heat, adjust seasoning, and serve.

By Leah Shaw

Ingredients

• ✓ peanut butter
• onion
• jalapeno pepper
• garlic
• ginger
• cumin
• salt
• coriander
• cinnamon
• red pepper flakes
• water
• sweet potato
• tomato
• chickpea
• green bean

Instructions

1. 1 Place onion, jalapeno peppers, garlic, ginger, cumin, salt, coriander, cinnamon, and red pepper flakes in a large slow cooker. Pour in water and stir to combine. Mix in sweet potatoes, tomatoes, chickpeas, and peanut butter.
2. 2 Set cooker to Medium-High, cover, and cook until sweet potatoes are tender and stew has thickened, about 6 hours. Stir in green beans, cover, and continue cooking until beans are heated through, 15 to 20 minutes.

By mamaluv

Ingredients

• ✓ peanut butter
• cilantro
• cayenne pepper
• peanut
• salt
• water
• carrot
• sweet potato
• tomato
• clove
• cinnamon
• coriander
• cumin
• ginger root
• garlic
• onion
• vegetable oil

Instructions

1. 1 Heat the oil in a large saucepan over medium-high heat. Saute the onion 10 minutes, until lightly browned. Mix in the garlic, ginger, cumin, coriander, cinnamon, and cloves. Stir in the tomatoes, sweet potatoes, and carrot, and continue to cook and stir about 5 minutes.
2. 2 Pour water into the saucepan, and season the mixture with salt. Bring to a boil, reduce heat, and simmer 30 minutes.
3. 3 Remove the soup mixture from heat. In a food processor or blender, blend the soup and peanuts until almost smooth. Season with cayenne pepper. Return to the saucepan. Whisk in the peanut butter, and cook until heated through. Serve warm topped with fresh cilantro.

By GregMcE

Ingredients

• ✓ peanut butter
• peanut
• cilantro
• collard green
• water
• tomato
• ginger root
• garlic
• water
• red bell pepper
• onion
• sweet potato
• clove
• red chile flake
• cayenne pepper
• cinnamon
• salt
• cumin

Instructions

1. 1 Mix cumin, salt, cinnamon, cayenne, chile flakes, and cloves together in a bowl.
2. 2 Turn on a multi-functional pressure cooker (such as Instant Pot) and select the Sauté function. Allow the pot to preheat for 2 minutes. Add sweet potato, onion, and bell pepper to the hot pot; cook, stirring occasionally, for 3 minutes.
3. 3 Stir in a splash of water if vegetables are sticking to the pot. Add garlic, ginger, and the spice mixture; cook for 1 minute, stirring constantly. Turn the cooker off.
4. 4 Add tomatoes and peanut butter; stir until peanut butter thins and is incorporated. Stir in 1 cup water, then close and lock the lid with the vent set to sealing. Select the Manual mode and set the timer for 10 minutes. Allow 10 to 15 minutes for pressure to build.
5. 5 Release pressure using the natural-release method according to manufacturer's instructions, 10 to 40 minutes. Unlock and remove the lid. Stir in collard greens.
6. 6 Place cilantro and chopped peanuts in separate bowls and serve alongside the stew.

By Dea

Ingredients

• ✓ peanut butter
• peanut
• red bell pepper
• collard green
• sweet potato
• tomato
• chicken broth
• cinnamon
• turmeric
• cumin
• coriander
• ginger root
• garlic
• onion
• peanut oil
• black pepper
• salt
• chicken breast

Instructions

1. 1 Season chicken with 1/2 teaspoon salt and black pepper.
2. 2 Heat 1 tablespoon oil in a large pot over medium-high heat. Add 1/2 of the chicken; cook and stir until no longer pink, 2 to 3 minutes; transfer to a plate. Add 1 tablespoon oil to the pot and cook remaining chicken; add to chicken on the plate. Cover and set aside.
3. 3 Add remaining 1 tablespoon oil to the pot. Reduce the heat to medium; add onion and cook until softened, about 3 minutes. Add garlic, ginger, coriander, remaining 1/2 teaspoon salt, cumin, turmeric, and cinnamon; cook and stir until fragrant, about 30 seconds.
4. 4 Stir in broth, undrained tomatoes, sweet potato, collard greens, and bell peppers; bring to a boil. Reduce the heat to medium-low and simmer, partially covered, until vegetables are tender, about 20 minutes.
5. 5 Return chicken and accumulated juices to the pot; return to a boil. Stir in peanut butter, then simmer until incorporated and chicken is cooked through, 3 to 5 minutes. Garnish with chopped peanuts.

By Ellie Krieger

Ingredients

• ✓ peanut butter
• raisin
• pepper
• salt
• chili powder
• coriander
• curry powder
• cumin
• ginger
• lemon juice
• tomato
• chickpea
• garlic
• red bell pepper
• celery
• onion
• olive oil
• vegetable broth
• sweet potato

Instructions

1. 1 Place sweet potatoes in a microwave-safe bowl and add a splash of the broth. Cook in the microwave until slightly softened, 3 to 5 minutes.
2. 2 Heat olive oil in a soup pot over medium heat. Add onion, celery, bell pepper, and garlic. Cook and stir for 3 to 5 minutes. Add softened sweet potatoes, remaining broth, chickpeas, tomatoes, lemon juice, ginger, cumin, curry powder, coriander, chili powder, salt, and pepper. Bring to a boil, reduce heat, and cover pot. Simmer soup until vegetables are tender, about 20 minutes.
3. 3 Stir raisins and peanut butter into soup and simmer 5 minutes more. Adjust spices if necessary.

By Carrie Sublett

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