WHAT DO YOU DO WITH BOILED PEANUTS RECIPES

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BOILED PEANUTS RECIPE - TASTE OF SOUTHERN



Boiled Peanuts Recipe - Taste of Southern image

Our step-by-step, photo illustrated recipe for Southern Boiled Peanuts. Grab yourself an ice cold Nehi Soda and lets go to the drive-in. They may take a few hours to complete, but the reward of popping these hot boiled peanuts in your mouth is well worth the wait. Expect the juice to drip down your chin as you eat them, it's just part of the tradition and nothing to be ashamed of.

Provided by Steve Gordon

Total Time 4 hours

Prep Time 15 minutes

Cook Time 3 hours 45 minutes

Yield 4

Number Of Ingredients 2

2 lbs. of Raw Peanuts, in the shell.
1/4 cup of Morton Table Salt, or similar.

Steps:

  • Place the raw peanuts in a sink of water and swirl them around to remove any dust and dirt.
  • Place in a colander, rinse again and let drain.
  • Fill a large stockpot about 3/4’s full of water.
  • Add the washed raw peanuts.
  • Place stockpot on stove and turn the heat to Medium-High, let come to a rolling boil.
  • Cover the pot, reduce the heat to Medium and let boil for about 3 hours.
  • Add the salt, stir. You can also add hot water if needed at this point.
  • Taste the peanuts about every 30 minutes from here on until cooked to desired doneness.
  • Remove from heat and let cool.
  • Serve warm and enjoy.

BOILED CABBAGE RECIPE | FOOD NETWORK KITCHEN | FOOD NETWORK



Boiled Cabbage Recipe | Food Network Kitchen | Food Network image

This simple, but deeply flavorful side is the perfect accompaniment to roasted pork or chicken, sausages or your St. Patty’s Day corned beef. The crinkly leaves of savoy cabbage hold up well to this cooking method and the buttery sauce readily clings to them, but you could use regular green cabbage, too.

Provided by Food Network Kitchen

Categories     side-dish

Total Time 30 minutes

Cook Time 10 minutes

Yield 6 to 8 servings

Number Of Ingredients 6

4 slices thick-cut bacon (about 4 ounces), coarsely chopped
4 tablespoons unsalted butter
1 1/2 cups low-sodium chicken broth
Pinch freshly grated nutmeg
Kosher salt and freshly ground black pepper
1 medium head savoy cabbage (about 2 1/2 pounds), cored and chopped into 1- to 2-inch pieces

Steps:

  • Scatter the bacon in a large Dutch oven and cook over medium heat, stirring occasionally, until crisp, 6 to 8 minutes. Transfer the bacon to a paper towel-lined plate using a slotted spoon and set aside.
  • Remove all but about 1 tablespoon of the bacon fat from the pot and add 2 tablespoons of the butter. When the butter has melted, add the broth, nutmeg, 1/2 teaspoon salt and a generous amount of pepper. Simmer for about 2 minutes to blend the flavors. 
  • Add the cabbage, bring the liquid back to a simmer over low heat and cover the pot. Cook, stirring occasionally, until the cabbage is very tender, about 20 minutes. Season with salt and pepper, if needed. Melt the remaining 2 tablespoons butter in a microwave or a small pot and drizzle over the cabbage. Just before serving, top with the reserved bacon. 

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