PEANUTS RECIPES RECIPES

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BOILED PEANUTS RECIPE | MYRECIPES



Boiled Peanuts Recipe | MyRecipes image

Hot, homemade boiled peanuts are truly delicious, but you can order them already prepared online. Matt and Ted started their business with this regional treat (5 pounds for $26.50); boiledpeanuts.com.Prep: 5 minutes; Soak: 8 hours; Cook: 5 hours; Cool: 1 hour.

Provided by Matt Lee and Ted Lee

Yield Makes 4 pounds or 12 servings

Number Of Ingredients 2

1 ½ cups salt, divided, plus more to taste
2 pounds raw peanuts in the shell

Steps:

  • Dissolve 1/2 cup salt in 2 gallons water in a 3-gallon stockpot; add peanuts. (Weigh down peanuts, if desired, with a large plate or lid to ensure they're fully submerged.) Soak 8 hours or overnight.*
  • Drain water; refill pot with 2 gallons water and remaining 1 cup salt. Bring to a boil, reduce heat to medium-low, and simmer, covered, 5 to 8 hours or until peanuts are tender, adding water as needed to keep peanuts covered; stir occasionally. (South Carolina-style peanuts are very soft, but some cooks prefer them al dente.) When the peanuts have boiled 3 hours, check for texture and saltiness. If the peanuts are not salty enough, add salt in 1/4-cup increments, turn off heat, and let soak 1 hour. Check peanuts for seasoning every hour.
  • Remove from heat, and cool 1 hour.
  • Drain and eat immediately or store (in the shell) in a sealed container in the refrigerator or freezer. Boiled peanuts will keep 7 days in the refrigerator, several months in the freezer.
  • *The soaking step is not essential, but it reduces the cooking time by a couple of hours and helps ensure that the peanuts cook more thoroughly and uniformly. The salt in the soaking liquid keeps yeasts and molds from developing overnight.
  • Reprinted from The Lee Bros. Southern Cookbook by Matt Lee and Ted Lee. Copyright 2006 by Martens Maxwell, Inc. With permission of the publisher, W.W. Norton & Company, Inc.

NOODLE STIR-FRY WITH CRUNCHY PEANUTS RECIPE | BBC GOOD FOOD



Noodle stir-fry with crunchy peanuts recipe | BBC Good Food image

Need a speedy supper or an easy dinner to feed the kids? This noodle stir-fry with peanuts is ideal. You can always leave out the chilli sauce

Provided by Lulu Grimes

Categories     Dinner, Lunch, Supper

Total Time 20 minutes

Prep Time 10 minutes

Cook Time 10 minutes

Yield 3

Number Of Ingredients 8

2 tbsp crunchy peanut butter
1 tbsp soy sauce
1 tbsp roasted unsalted peanuts , chopped, plus extra to serve
300g pack ready to eat egg noodles
1 tbsp oil
2 eggs , lightly beaten
300g pack stir-fry vegetables
sweet chilli sauce , to serve (optional)

Steps:

  • Mix the peanut butter with the soy sauce and 50ml water, then add the peanuts. Put the noodles in a bowl and cover them with boiling water. Stir them gently so they separate, then drain.
  • Heat ½ tbsp oil in a wok or large frying pan, and pour in the egg. Leave the egg to set, then chop it up with your spatula and tip it onto a plate. Heat the remaining oil in the wok. Stir-fry the veg until starting to wilt, then add the noodles and keep cooking. Return the egg to the wok, then spoon in the peanut mixture and toss. Divide between bowls, then sprinkle over more peanuts. Serve with sweet chilli sauce, if you like.

Nutrition Facts : Calories 371 calories, FatContent 19 grams fat, SaturatedFatContent 3 grams saturated fat, CarbohydrateContent 32 grams carbohydrates, SugarContent 5 grams sugar, FiberContent 4 grams fiber, ProteinContent 16 grams protein, SodiumContent 1.5 milligram of sodium

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BOILED PEANUTS RECIPE | ALTON BROWN | FOOD NETWORK
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Reviews 4.2
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Category appetizer
Cuisine american
  • *Cook's note: The cooking time can vary greatly depending on how fresh the peanuts are. The fresher the peanut, the less time it will take to cook.
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NOODLE STIR-FRY WITH CRUNCHY PEANUTS RECIPE | BBC GOOD FOOD
Need a speedy supper or an easy dinner to feed the kids? This noodle stir-fry with peanuts is ideal. You can always leave out the chilli sauce
From bbcgoodfood.com
Total Time 20 minutes
Category Dinner, Lunch, Supper
Calories 371 calories per serving
  • Heat ½ tbsp oil in a wok or large frying pan, and pour in the egg. Leave the egg to set, then chop it up with your spatula and tip it onto a plate. Heat the remaining oil in the wok. Stir-fry the veg until starting to wilt, then add the noodles and keep cooking. Return the egg to the wok, then spoon in the peanut mixture and toss. Divide between bowls, then sprinkle over more peanuts. Serve with sweet chilli sauce, if you like.
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