1580 peanut butter red Recipes

ground raw pork, soya sauce, salt, pepper, sesame seed oil, wonton wrappers, smooth peanut butter, water, soy sauce, rice wine vinegar, oil, garlic, minced, crushed red pepper flakes

romaine lettuce, roughly chopped, cooked chicken, apple, cored and cut in wedges, grapes, halved, water, creamy peanut butter, reduced sodium soy sauce, honey, cider vinegar, ground ginger, crushed red pepper flakes

rice wine vinegar, olive oil, creamy peanut butter, soy sauce, brown sugar, minced fresh ginger root, minced garlic, head red cabbage, finely shredded, braeburn or fuji apples - peeled, cored, and finely diced, minced white onion

peanut butter, soy sauce, vegetable oil, rice vinegar, crushed red pepper

peanut butter (crunchy or smooth, it s your preference), coconut milk (substitute regular milk if needed), fresh ginger, minced, garlic clove, minced, rice wine vinegar, soy sauce, dark sesame oil, crushed red pepper flakes

red cabbage, sliced very thinly, snow pea pods, quickly blanched then cut into matchsticks, cucumber , cut into matchsticks, red pepper , cut in matchsticks, shallots, sliced very thinly or 1 scallion, sliced into matchsticks, stalk celery , sliced into matchsticks, fresh cilantro, chopped, ginger (quarter size piece), garlic, soy sauce, sesame oil, peanut butter, rice vinegar, light olive oil, sugar, red pepper flakes, salt and pepper, toasted sesame seeds

peanut oil, dried crushed red pepper flakes, scallions, chopped, dark brown sugar, rice wine vinegar, sesame oil, soy sauce, ginger, garlic, pressed, chunky peanut butter, chicken broth, cooked egg fettuccine pasta, toasted peanuts, chopped scallion, cucumber, seeded and thinly sliced, sweet red pepper , thin strips, shredded coconut

peanut oil, crushed red pepper flakes, onion, chopped, red peppers or 1 green pepper, chopped, garlic, chopped, ground ginger, chili powder, ground cumin, sweet potatoes, peeled & cut into 1 inch chunks, tomato paste, salt & pepper, peanut oil (optional), ground beef or 1 lb ground turkey (optional), zucchini, trimmed and sliced, smooth peanut butter, hot cooked rice or couscous (optional)

peanut butter, chicken broth , vegetable broth or 5 cups water, butter or 1 tbsp peanut oil, carrots, diced, celery rib, diced, limes, juiced, cumin, dried chipotle powder, onion powder, garlic cloves, minced, idaho potatoes, diced, green bell pepper, diced, red bell pepper, diced, coarsely ground peanuts, salt, chopped fresh chives, salt

water, canned pumpkin, mango nectar, vegetarian vegetable bouillon cubes, chopped fresh ginger or 3/4 tsp ground ginger, garlic cloves, finely chopped, crushed red pepper flakes, creamy peanut butter, rice vinegar, chopped green onions, chopped fresh cilantro, divided, fat-free evaporated milk

chicken, cleaned and cut into 16 portions, onions, peeled and chopped, ginger paste, garlic paste, chicken stock, smooth peanut butter, water, tomatoes, hot red pepper, de-seeded and roughly chopped, salt , to taste

onions, chopped finely (or 1 large), butternut squash, peeled , deseeded and cut into cubes, carrots, peeled and cut into pieces, garlic cloves, minced, red chili peppers , deseeded and chopped very finely (not super-hot ones, which would overwhelm the soup, you want just the hint of heat), vegetable oil, cumin, curry powder, salt, ground pepper, stock (bouillon cubes or powder is fine), crunchy peanut butter, lime , juice of, mixed seeds, 1 handful (i used pumpkin, sunflower and sesame), coriander, 1 handful, chopped, yoghurt (preferably full fat strained greek, or use soya for vegans)

dark chocolate cake mix, chocolate milk, canola oil, eggs, instant butterscotch pudding, milk, smooth peanut butter, ready-to-spread dark chocolate frosting (recommended : betty crocker creamy deluxe), red gel frosting, plastic eyeballs

snow peas, red bell pepper strips, water, divided, sliced green onions, ground ginger, garlic cloves, minced, sliced shiitake mushrooms, reduced sodium soy sauce, creamy peanut butter, cornstarch, tabasco sauce, salt

extrafirm tofu, drained and cut into 1-inch cubes, canola oil, snow peas, trimmed, red bell pepper strips, water, divided, sliced green onions, minced peeled fresh ginger, garlic cloves, minced, sliced shiitake mushrooms (about 8 oz), reduced-sodium tamari, creamy peanut butter, cornstarch, sriracha (hot chile sauce, such as huy fong), salt

red robin mountain-high mudd pie, chocolate ice cream, peanut butter cookie pieces, vanilla ice cream, creamy peanut butter, chocolate-flavored graham crackers, fudge topping, squirt bottle chocolate topping, squirt bottle caramel topping, cream, chopped peanuts, maraschino cherries, with stems, soften the chocolate ice cream and load it into the bottom of a 2 1/2- to 3-quart mixing bowl. make sure the surface of the ice cream is smooth and leveled., spread the peanut butter cookie pieces evenly over the top of the ice cream , then cover the bowl and put it back into the freezer for at least 1 hour., soften the vanilla ice cream and spread it over the chocolate ice cream and cookie pieces. again, be sure to smooth and level the surface of the ice cream. cover the bowl with plastic wrap and put it back into the freezer for at least 1 hour., use a spatula to spread 2/3 cup of peanut butter over the surface of the ice cream. be sure the ice cream has hardened before you do this or it could get sloppy., crush the chocolate graham crackers into crumbs and spread them evenly over the peanut butter. put the bowl back into the freezer for at least 1 hour., freezer and hold it in a sink filled with warm water for about 1 minute. you want the ice cream around the edges to soften just enough that you can invert the ice cream onto a plate., turn a large plate upside down and place it on top of the bowl. flip the bowl and plate over together, and tap gently on the bowl until the ice cream falls out onto the plate. you may have to put the bowl back into the water if it s stubborn. once the ice cream is out, cover it with plastic wrap and place it back in the freezer for another 1 or 2 hours., heating it up , spread the fudge evenly over the entire surface of the ice cream mountain. put the fudge-coated ice cream back into the freezer for 1 hour., when the fudge has hardened , spread the remaining 1 cup of peanut butter over the entire surface as well. once again, back into the freezer for at least 1 hour. we re almost there., ice the ice cream with a warm knife into 12 pieces. put wax paper between the cuts so that when you serve it later, it is easy to divide. then slip it back into the freezer, covered., when serving, first coat a plate with a criss-cross pattern of chocolate and caramel sauce. make three parallel lines down the plate with the squirt bottle of chocolate sauce. then three parallel horizontal lines made with the bottle of caramel sauce., place the slice of ice cream upright onto the plate toward the back of the design ., spray whipped cream on top and down the curved edge of the ice cream slice, onto the plate over the sauces. be generous., sprinkle about a tbsp of chopped nuts over your creation ., add a cherry to the top. marvel at the beauty, then serve it before it melts. repeat for the remaining slices.

peanut sauce, peanut oil, onion, finely chopped, garlic, minced, crushed red pepper flakes, ground cumin, lime juice, soy sauce, peanut butter (smooth or chunky), unsweetened coconut milk, fried tofu, tofu, extra firm, cut into 1/2 inch chunks, peanut oil, garlic, minced