Type what you have

Ingredients

• ✓ peanut oil
• sweet onion
• garlic
• turmeric
• ginger
• cumin
• paprika
• red chili powder
• tomato
• coconut milk
• salt
• shrimp
• cilantro

Instructions

1. 1 Gather all ingredients.
2. 2 Heat peanut oil in a large skillet over medium heat; cook and stir onion in hot oil until translucent, about 5 minutes. Remove the skillet from heat and allow to cool slightly, about 2 minutes.
3. 3 Add garlic, turmeric, ginger, cumin, paprika, and chile powder to onion in the skillet; stir over low heat to bloom spices, about 30 seconds. Stir in tomatoes, coconut milk, and salt. Bring to a boil for 1 minute, then reduce heat and simmer, stirring occasionally, for 10 minutes.
4. 4 Stir in shrimp and cilantro; simmer until shrimp is warmed through, about 1 minute.
5. 5 Serve and enjoy!

By Jacqueline B

Ingredients

• ✓ peanut oil
• margarine
• onion
• garlic
• ginger root
• coriander
• cumin
• cinnamon
• black pepper
• cayenne pepper
• turmeric
• tomato
• serrano chile pepper
• cilantro
• yogurt
• water

Instructions

1. 1 Gather all ingredients.
2. 2 Heat oil and margarine in a small skillet or wok over medium-high heat. Add onion and sauté until very brown, 10 to 15 minutes; do not undercook or sauce will taste funny.
3. 3 Add garlic and ginger to onions; sauté for an additional 2 minutes.
4. 4 Transfer mixture to a food processor and blend until smooth. Do not rinse the food processor. Place blended onion mixture in a large saucepan. Stir in coriander, cumin, cinnamon, black pepper, cayenne pepper, and turmeric; cook over low heat until mixture is thick and has a paste-like consistency.
5. 5 Purée tomatoes, chile peppers, and cilantro in the food processor until smooth.
6. 6 Add to onion mixture and stir over low heat, cooking off moisture from tomatoes and peppers.
7. 7 Add yogurt a little bit at a time, stirring constantly to avoid curdling.
8. 8 Blend mixture in the food processor until smooth
9. 9 Return to saucepan, add water, and increase heat to high; bring sauce to a rolling boil. Cover saucepan and boil for 3 to 5 minutes.
10. 10 Reduce heat and simmer until desired consistency is reached.

By Lom

Ingredients

• ✓ peanut oil
• coconut milk
• nut
• coconut meat
• curry leaf
• onion
• serrano pepper
• garlic
• ginger
• lime juice
• peanut butter
• salt
• cumin
• 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 oil
• shallot
• onion
• butter
• ginger garlic paste
• lemon juice
• garam masala
• chili powder
• cumin
• bay leaf
• tomato puree
• half and half
• yogurt
• salt
• black pepper
• chicken thigh
• cayenne pepper
• cornstarch
• water

Instructions

1. 1 Heat 1 tablespoon oil in a large saucepan over medium-high heat. Sauté shallot and onion until soft and translucent, about 5 minutes.
2. 2 Stir in butter, ginger-garlic paste, lemon juice, 1 teaspoon garam masala, chili powder, cumin, and bay leaf. Cook and stir for 1 minute. Add tomato sauce, and cook for 2 minutes, continuing to frequently stir.
3. 3 Stir in half-and-half and yogurt. Reduce heat to low, and simmer for 10 minutes, frequently stirring. Season with salt and pepper. Remove from heat and set aside.
4. 4 Heat remaining 1 tablespoon oil in a large heavy skillet over medium heat. Cook chicken until lightly browned, about 10 minutes.
5. 5 Reduce heat, and season with remaining 1 teaspoon garam masala and cayenne. Stir in a few spoonfuls of sauce, and simmer until liquid has reduced, and chicken is no longer pink. Add cooked chicken into sauce and stir together.
6. 6 Dissolve cornstarch into water, then mix into the sauce. Cook for 5 to 10 minutes, or until thickened.
7. 7 Serve over rice with naan.

By MITCHMAN21

Ingredients

• ✓ peanut oil
• cumin seed
• mustard seed
• fennel seed
• red chile pepper
• asafoetida powder
• onion
• ginger
• turmeric
• tomato
• cumin
• coriander
• red pepper
• potato
• water
• white sugar
• salt
• chickpea flour
• cilantro

Instructions

1. 1 Heat the oil in a skillet over medium heat. Fry the cumin seeds, mustard seeds, fennel seeds, and red chile peppers in the oil until the seeds begin to splutter. Stir the asafoetida powder into the mixture. Add the onion, ginger, and turmeric; cook and stir for a few minutes. Add the tomato and simmer until the tomatoes are soft. Sprinkle the ground cumin, coriander, and ground red pepper over the mixture.
2. 2 Fold the potatoes into the mixture until coated. Pour the water into the skillet; season with the sugar and salt. Cover and cook until the potatoes are tender, about 20 minutes. The gravy should be nicely thickened. If not, add a teaspoon of chickpea flour to thicken it. Garnish with the cilantro to serve.

By SUSMITA

Ingredients

• ✓ peanut oil
• peanut
• white sugar
• salt

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C). Spread peanuts on a rimmed baking sheet.
2. 2 Bake peanuts, stirring every 2 minutes, until golden brown and fragrant, 6 to 8 minutes.
3. 3 Combine peanuts, peanut oil, sugar, and salt in a food processor fitted with a metal blade; process until peanuts are chopped and the mixture forms a ball, about 2 minutes. Scrape down the food processor bowl; continue processing to desired consistency, 1 to 3 minutes more.

By judy2304

Ingredients

• ✓ peanut oil
• russet potato
• sea salt

Instructions

1. 1 Gather all ingredients and preheat an air fryer to 400 degrees F (200 degrees C).
2. 2 Brush potatoes with peanut oil, sprinkle with salt, and place them in the air fryer basket.
3. 3 Cook potatoes until very tender when pierced with a fork, about 1 hour. Serve and enjoy!

By Bren

Ingredients

• ✓ peanut oil
• chicken wing
• chicken leg
• creole seasoning

Instructions

1. 1 Heat oil in a deep-fryer or large saucepan to 375 degrees F (190 degrees C). Preheat the oven to 400 degrees F (200 degrees C).
2. 2 Liberally coat chicken pieces with Creole seasoning.
3. 3 Place 6 to 7 pieces chicken at a time into the hot oil. Cook until skin turns light brown and pieces float, 9 to 12 minutes. Remove from the oven and drain on paper towels before transferring to a baking sheet. Repeat to fry remaining batches.
4. 4 Bake chicken in the preheated oven until no longer pink at the bone and the juices run clear, about 10 minutes. An instant-read thermometer inserted near the bone should read 165 degrees F (74 degrees C). Cool for 15 to 20 minutes before serving.

By Corby Strong

Ingredients

• ✓ peanut oil
• pretzel
• garlic and herb salad dressing mix
• salt

Instructions

1. 1 In a large bag combine pretzels, peanut oil, salad dressing mix and salt. Shake bag to coat pretzels.

By Alyssa

Ingredients

• ✓ peanut oil
• turkey
• creole seasoning
• onion

Instructions

1. 1 Fill a turkey fryer or large stockpot with enough oil to fry turkey, leaving room for oil to rise when turkey is added. Heat oil to 400 degrees F (200 degrees C). Layer a large platter with clean paper bags.
2. 2 Pat turkey dry with paper towels. Rub seasoning inside cavity and outer surfaces. Make sure hole at the neck is open at least 2 inches so oil can flow freely into cavity.
3. 3 Turn off heat source. Place onion into the drain basket followed by turkey, neck-end first. Slowly lower the basket into the fryer until turkey is completely submerged in oil. Turn on the heat source and cook, maintaining oil temperature at 350 degrees F (175 degrees C) until no longer pink at bone and juices run clear, about 45 minutes, or 3 1/2 minutes per pound.
4. 4 Carefully remove the basket from the fryer and drain turkey. An instant-read thermometer inserted into thickest part of thigh, near bone, should read at least 165 degrees F (74 degrees C), but no more than 180 degrees F (80 degrees C). Transfer turkey to the prepared platter to finish draining, 10 to 15 minutes.

By Meredith

Ingredients

• ✓ peanut oil
• popcorn
• salt
• butter

Instructions

1. 1 Heat oil in a 2- to 3-quart saucepan or pot with a lid set over medium-high heat. Pour in popcorn kernels and sprinkle enough salt to cover the layer of kernels lightly. Remember, you can always add more salt later. Add butter to the pot and cover with the lid.
2. 2 As soon as kernels start to pop, shake the pot back and forth across the burner constantly until the popping slows down. When the pops are about 2 seconds apart, remove from heat and pour popcorn into a serving bowl. Taste and season with more salt if desired.

By Kali Doogarsingh

Ingredients

• ✓ peanut oil
• spinach
• salt
• pepper

Instructions

1. 1 Heat oil in deep-fryer to 375 degrees F (190 degrees C). Place a large handful of fresh spinach in fryer basket, and submerge to cook for about thirty seconds. Drain spinach on paper towels, and repeat with remaining batches. Add a little salt and pepper to taste.

By LINDA MCLEAN

Ingredients

• ✓ peanut oil
• bacon bit
• garlic
• mustard green
• onion powder
• fish sauce

Instructions

1. 1 Heat peanut oil in a large skillet over medium heat, and cook and stir the bacon bits and garlic until fragrant, about 1 minute. Stir in 2 or 3 handfuls of mustard greens, allow the greens to wilt, and stir in remaining greens; sprinkle with onion powder. Continue to cook and stir until the greens are bright green, wilted, and starting to become tender, 2 to 3 more minutes. Drizzle greens with fish sauce, stir to combine, and serve.

By Patrick

Ingredients

• ✓ peanut oil
• andouille sausage
• cajun seasoning
• vegetable broth
• sweet potato
• corn

Instructions

1. 1 Heat peanut oil in a skillet over medium heat. Season andouille sausage with Cajun seasoning; cook in hot oil until browned, about 5 minutes. Drain excess grease from the skillet. Set sausage aside.
2. 2 Heat vegetable broth in a saucepan over medium heat until warm; add sweet potato and bring to boil. Cook until potato is tender, about 10 minutes. Stir sausage and corn into the broth with the sweet potato. Bring the mixture to a boil and serve immediately.

By Cheryl W

Ingredients

• ✓ peanut oil
• turkey
• salt
• black pepper

Instructions

1. 1 Heat oil in a large stockpot or turkey fryer to 350 degrees F (175 degrees C). Make sure the fryer is located outdoors in a safe area, preferably on dirt or pavement, and far away from buildings, wooden decks, or other objects. Keep a fire extinguisher handy, just in case.
2. 2 Ensure that the turkey is completely thawed. Cut any extra skin away from the neck area and make sure neck hole is at least 1 inch in diameter.
3. 3 Pat the bird completely dry with paper towels, then rub liberally with salt and pepper on both the outside and the inside.
4. 4 Place turkey into a drain basket, neck-side first. Working slowly and carefully, gently lower the basket into the hot oil to completely cover the turkey.
5. 5 Maintain the temperature of the oil at 350 degrees F (175 degrees C), and cook turkey for 3 1/2 minutes per pound, about 35 minutes.
6. 6 Carefully remove basket from oil, and drain turkey. Insert a meat thermometer into the thickest part of the thigh; the internal temperature must be 180 degrees F (80 degrees C). Allow to rest for 15 minutes before slicing.

By sgtsquarepants

Ingredients

• ✓ peanut oil
• butter
• lemon pepper seasoning
• pearl onion
• chicken wing

Instructions

1. 1 Heat oil in a deep fryer or large saucepan at 350 degrees F (175 degrees C).
2. 2 Whisk butter and lemon pepper seasoning together in a large bowl.
3. 3 Place onions in the preheated oil and cook until just beginning to brown, about 5 minutes. Remove and discard onions.
4. 4 Working in batches, cook wings in oil until crispy on the outside and cooked through, about 8 minutes. Remove wings to a paper towel-lined plate to drain excess oil.
5. 5 Toss wings with lemon pepper mixture until completely coated. Return to paper towel-lined plate to drain excess liquid.

By EatThis

Ingredients

• ✓ peanut oil
• shallot
• carrot
• green bean
• bok choy
• vegetable broth
• soy sauce

Instructions

1. 1 Heat oil in a wok over high heat. Add one ingredient after another, stir-frying each for the indicated amount of time: shallots for 3 minutes, carrots for 3 minutes, green beans for 2 minutes, and bok choy for 2 minutes. Add broth and simmer for 2 minutes. Stir in soy sauce and serve.

By Robyn Webb

Ingredients

• ✓ peanut oil
• butter
• plantain
• brown sugar
• salt

Instructions

1. 1 Round up all your ingredients, and heat peanut oil and butter in a large skillet over medium-high heat until butter begins to sizzle.
2. 2 Gently toss plantain slices with brown sugar, then place into hot oil. Fry until plantains begin to turn golden brown, then turn over, and continue frying until caramelized, about 2 minutes per side.
3. 3 Drain plantains on a paper towel-lined plate and sprinkle with salt before serving.

By EFlorida

Ingredients

• ✓ peanut oil
• ahi tuna
• furikake
• wasabi powder
• baby green

Instructions

1. 1 Place the tuna in a small bowl. Pour peanut oil over, sprinkle with the wasabi fumi furikake, and wasabi powder. Stir well, cover, and refrigerate until serving.
2. 2 To serve, press half of the mixture into a 1/2 cup container and unmold onto a bed of greens. Repeat for second portion.

By Angela Bull Radoff

Ingredients

• ✓ peanut oil
• asparagus
• sesame seed
• ginger
• salt
• sesame oil

Instructions

1. 1 Bring a pot of lightly salted water to a boil. Lightly cook the asparagus into the boiling water for 2 to 3 minutes. Drain and immediately plunge the asparagus into a bowl of ice water until the asparagus is cool; drain and pat dry.
2. 2 Toast the sesame seeds in a dry skillet over medium heat until lightly browned, 3 to 5 minutes; transfer to a dish and set aside to cool.
3. 3 Heat the peanut oil in a skillet over medium-high heat. Add the ginger and asparagus to the skillet, season with salt and cook until the ginger is fragrant, about 5 minutes. Remove from heat; toss with the sesame oil and sesame seeds to serve.

By Rhonda Holtz Hill

Ingredients

• ✓ peanut oil
• firm tofu
• spring onion
• stir-fry vegetable
• black bean sauce
• vegetable broth

Instructions

1. 1 Heat peanut oil in a wok over medium-high heat. Crumble the drained tofu and stir-fry until crispy, about 5 minutes. Remove tofu with a slotted spoon and drain on a paper towel.
2. 2 Add spring onions and frozen vegetables. Stir-fry until crisp and heated throughout, about 5 minutes. Remove from wok and add to the tofu.
3. 3 Pour black bean sauce and vegetable broth into the wok. Stir together and cook until sauce is hot and has thickened, 3 to 5 minutes. Return tofu and vegetables to the wok; toss well to coat. Serve hot.

By Buckwheat Queen

Ingredients

• ✓ peanut oil
• carrot
• ginger root
• soy sauce
• white wine vinegar
• orange juice

Instructions

1. 1 Place carrots, ginger root, soy sauce, vinegar, and orange juice into a blender; blend until liquified. Pour in peanut oil and pulse once or twice just to combine.

By Tamara Grimes

Ingredients

• ✓ peanut oil
• pork rib
• tomato sauce
• onion
• hoisin sauce
• shiitake mushroom

Instructions

1. 1 Heat the peanut oil in a large skillet over high heat. Brown the ribs evenly in the hot oil, about 5 minutes; remove from heat.
2. 2 Stir the tomato sauce, dried onion, hoisin sauce, and shiitake mushrooms together in a slow cooker. Add the ribs to the sauce mixture, turning to coat in the sauce.
3. 3 Cook on Low until the ribs are falling-apart tender, 8 to 10 hours.

By megsyintherain

Ingredients

• ✓ peanut oil
• egg
• water
• striped bass
• cajun seasoning
• lemon pepper
• flour
• potato chip
• lemon

Instructions

1. 1 Heat oil in a deep-fryer or large saucepan to 350 degrees F (175 degrees C). Whisk eggs and water together in a bowl; set the egg wash aside.
2. 2 Sprinkle the bass fillets on both sides with Cajun seasoning and lemon pepper. Dredge the fillets in flour, and shake off any excess. Dip the fillets in the egg wash, then dip fillets in the crushed potato chips.
3. 3 Fry the fish in the preheated skillet until lightly browned, about 4 minutes per side. Serve with lemon wedges.

By Mr Greekagojun

Ingredients

• ✓ peanut oil
• broccolini
• vegetable broth
• white sugar
• salt
• soy sauce

Instructions

1. 1 Heat oil in a wok or large skillet over medium-high heat. Add broccolini and stir-fry until green, glossy, and starting to soften, 3 to 5 minutes. Add broth, sugar, and salt; continue to cook until broth has almost completely evaporated and broccolini is tender, about 5 minutes. Stir in soy sauce.

By barbara

Ingredients

• ✓ peanut oil
• garlic
• salt
• paprika
• cauliflower

Instructions

1. 1 Gather all ingredients.
2. 2 Preheat an air fryer to 400 degrees F (200 degrees C) according to manufacturer's instructions.
3. 3 Cut garlic in half and smash with the blade of a knife. Place in a bowl with oil, salt, and paprika. Add cauliflower and toss to coat.
4. 4 Place coated cauliflower in the basket of the air fryer and cook to desired crispness, about 15 minutes, shaking the basket every 5 minutes.

By Bren

Ingredients

• ✓ peanut oil
• sherry
• oyster sauce
• white sugar
• cornstarch
• flank steak
• green onion

Instructions

1. 1 In a small bowl, mix the sherry, oyster sauce, sugar, and cornstarch.
2. 2 Heat the oil in a skillet, and cook the flank steak about 3 minutes. Stir in sherry sauce mixture. Add the green onions, and continue cooking 10 minutes, or until the flank steak is evenly brown and the green onions are tender.

By Linda Cilek

Ingredients

• ✓ peanut oil
• water
• egg
• salt
• all-purpose flour

Instructions

1. 1 Whisk cold water, egg, and salt together in a medium bowl. Add flour in 3 batches, mixing well after each addition. Let stand at room temperature for 15 minutes.
2. 2 Heat a wok over high heat. Remove from the heat and thinly coat with 1 tablespoon peanut oil. Return to the heat and reduce the temperature to low.
3. 3 Pour 1/4 of the egg mixture into the warm wok to make an 8-inch diameter circle. Rotate the wok quickly to spread batter into an even layer. Cook until the bottom is golden brown and the edges begin to curl, 45 to 60 seconds. Carefully remove from the wok and place onto a paper towel with the browned side down. Repeat to make one more wrapper.
4. 4 Rub the wok with remaining 1 tablespoon of peanut oil, then make remaining two wrappers as directed above.
5. 5 When wrappers have cooled completely, cut each one in half to yield eight wrappers.

By Matilda

Ingredients

• ✓ peanut oil
• tofu
• sesame oil
• apple cider vinegar
• mustard
• salt
• pepper

Instructions

1. 1 Place the tofu, sesame oil, cider vinegar, mustard, salt and pepper into the container of a blender. Blend until smooth. Drizzle the peanut oil in a thin stream while blending until thick and pale. Use promptly.

By AMYJO107

Ingredients

• ✓ peanut oil
• peanut butter
• red wine vinegar
• soy sauce
• lemon juice
• garlic
• cilantro leaf
• red pepper flakes
• ginger root

Instructions

1. 1 In a food processor, thoroughly blend peanut butter, peanut oil, red wine vinegar, soy sauce, and lemon juice. Mix in garlic, cilantro, red pepper flakes, and ginger. Process until smooth. Cover, and refrigerate until serving.

By CHRISPENTINA