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I learned to cook Thai food while living in the Thia Town area of Los Angeles. One night while prepping to make Tom Kha Gai the peanut butter caught my eye and...
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This is one of those happy-accident recipes. When Beth Lipton didn't have enough butter to make banana bread, she swapped in peanut butter. She's been making it that way ever since.
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Surprisingly good noodles made with instant ramen, peanut butter, chile paste, and lime juice.
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Just wait until you see that peanut butter layer.
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This delightful wasabi dressing has a nice balance of sweet and savory with an extra kick coming from a generous portion of wasabi. Serve as a salad dressing, marinade, or dip.
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Add cocoa powder to the batter and a peanut butter glaze when finished, and classic pound cake takes on a totally new personality.
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This is a wonderful side dish to serve with your Asian-themed meal. So quick and easy to prepare.
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Thin rice noodles, peanut sauce, and plenty of shrimp make this Asian-style salad a perfect cold accompaniment for grilled foods - or try it warm as an entree!
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Tasty crab cakes with a Korean flair - these are seasoned with fish sauce, fresh ginger, and cilantro.
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This recipe uses a make ahead mix that can be stored in the refrigerator for up to 4 weeks. Add the ingredients listed below to the make ahead mix for peanut butter cookies.
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In this twist on the classic peanut butter and banana sandwich, peanut butter is spread on flour tortillas, and then wrapped around a cinnamon and honey-sweetened mixture of bananas and raisins.
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A layered frozen dessert of ice cream sandwiches, whipped topping, peanuts and peanut butter-chocolate sauce.