Make this recipe a recipe that people in that category can eat. categories: ['gluten_free'], recipe: steam the spinach, drain any excess water off of it and chop. you can skip this step if you use frozen spinach. just thaw and press out extra water. start boiling the water for the pasta. for spaghetti boil 7mins. drain. for egg noodles boil 5mins or follow instructions on package. combine peanut butter, sugar, soy sauce, grn onion, vinegar and spinach in a bowl. you don't need to stir it at this point. in a small saucepan heat up the oil on med-hi heat. when it is pretty hot but not popping add the garlic and hot pepper flakes. when the garlic just starts to toast pour the oil into the peanut butter mixture. stir until well combined. add the pasta to the peanut butter mixture by tossing. can be served hot, room temp or cold.

Target recipe: cream the butter, brown sugar, and sugar in a mixing bowl until light and fluffy, using an electric mixer at medium speed. beat in the egg and vanilla. blend in the peanut butter. sift the flour, baking soda and salt together. stir the dry ingredients into the creamed mixture, blending well. stir in the oats. spread the mixture in a greased 13 x 9 x 2-inch baking pan. sprinkle with the chocolate chips. bake in a 350 degree f. oven for 25 minutes or until done. cool in the pan on a rack. while still warm drizzle with the vanilla glaze. when cooled, cut into 48 (2 x 1 1/2-inch) bars. vanilla glaze: combine all of the ingredients in a bowl and beat, with an electric mixer set to high speed, until smooth.