1,136 peanut butter recipes

Kazakh fried lamb dumplings with hand-rolled pasta dough wrapped around seasoned ground lamb, rice, parsley, and cilantro, then crisped golden in hot peanut oil. A Central Asian showstopper.

Chicken breasts dipped in mustard butter, pressed with ground pecans, and pan-seared until golden. Finished with a tangy sour cream and mustard pan sauce poured over the top.

Curry-rubbed lamb rib chops seared in peanut oil until crusty and golden, finished with a silky wine-butter pan sauce of shallots, broth, and tomato paste. A fast, refined dinner for four.

Crispy on the outside, creamy, juicy and tasty in the inside. Serve these delicate bundles as an appetizer or a simply flavorful main dish.

Sauteed prawns with crispy fried leeks on a rich prawn-carrot cream sauce built from the shells and heads. A restaurant-caliber seafood dish that uses every part of the prawn.

Almond-crusted yellowtail fillets pan-fried until golden, then drizzled with a buttery amaretto sauce. An elegant seafood dinner with a nutty, slightly sweet finish, ready in 45 minutes.

No-bake Scotcharoos bars with peanut butter, Rice Krispies, chocolate, and butterscotch chips. Easy 4-dozen crispy treats with gooey chocolate-butterscotch topping, perfect for bake sales or family gatherings.

This is one of my favorites. Deep fried tofu with a peanut sauce for dipping. This one calls for pressing the tofu first. It makes it denser.

Adding chocolate to peanut brittle makes the brittle taste different from any you've ever had before.

Pinwheel slice-and-bake cookies with a chocolate oat layer swirled around a peanut oat layer. Make the dough ahead, chill overnight, then slice and bake in minutes.

Broiled salmon steaks basted with a garlic, lemon, and tarragon butter marinade with a touch of red pepper flakes. Fast, fresh, and ready in under 15 minutes.

Blarney stones are tender cake bars coated in powdered sugar icing and rolled in chopped peanuts or pecans. A classic Irish-American holiday treat with a crunchy, nutty shell.

West African peanut stew with sweet potatoes, rutabaga, chickpeas, cabbage, and curry spices served over millet. A hearty, vegan one-pot meal inspired by Senegalese cooking.

Sautéed cubed veal in cream sauce with shallots, white wine, and a finishing trio of parsley, tarragon, and chives. A French bistro main with restaurant polish.

Layered bar cookies with a butter shortbread base, apricot jam, and a cocoa-coconut-peanut meringue topping. Three distinct layers in every square.

This turns out almost like Snickers bars with the benefit of being "low-fat" and lower sugar than the original candy bar.