• 9/13 Nat'l Peanut Day -

    From Dave Drum@1:18/200 to All on Mon Sep 12 04:51:20 2022
    MMMMM----- Recipe via Meal-Master (tm) v8.06

    Title: Sugar Spanish Peanuts
    Categories: Five, Appetisers, Nuts
    Yield: 10 Servings

    2 c Raw Spanish peanuts w/skins
    2 c White sugar
    1 1/2 c Water

    Line a baking sheet with a plain paper bag or parchment
    paper.

    Mix peanuts, sugar, and water together using a wooden
    spoon in a large pot over medium-low heat; cook, stirring
    constantly, until liquid is evaporated and peanuts are
    coated, 20 to 30 minutes. Carefully pour coated peanuts
    onto the prepared baking sheet to cool completely.

    Recipe by: Rosa Letty Gonzalez

    RECIPE FROM: http://allrecipes.com

    Uncle Dirty Dave's Archives

    MMMMM

    ... Don't question authority...it doesn't know either.
    ___ MultiMail/Win v0.52

    --- Maximus/2 3.01
    * Origin: Get your COOKING fix here! - bbs.outpostbbs.net:10123 (1:18/200)
  • From Dave Drum@1:18/200 to All on Mon Sep 12 04:51:22 2022
    MMMMM----- Recipe via Meal-Master (tm) v8.06

    Title: Indonesian Peanut Chicken
    Categories: Asian, Poultry, Nuts, Vegetables, Herbs
    Yield: 1 Servings

    2 lb (to 3) skin'd, boned breast
    - halves or large thighs
    2 tb Olive oil
    1 cl Garlic; minced
    1 sm Onion; minced
    1 (1") piece ginger root;
    - minced
    1 c Shelled, roasted, unsalted
    - peanuts, pulverized in a
    - blender or chopped
    1 tb Soy sauce
    1 ts Turmeric
    Juice of 1 lime
    3 Chilies (minimum); minced
    1 c Water
    1 lg Onion; in rings
    1 tb Olive oil
    Rice

    Cut chicken into small cubes. Saute chicken in oil until
    cooked. Remove from heat.

    In a blender, put garlic through water ingredients and set
    on "destroy."

    Blend until smooth. Put mixture in double boiler, cover,
    and cook until somewhat thickened, at least 20 minutes.

    Saute onion rings until translucent. Make rice. Mix
    chicken and sauce. Serve over rice, place onion rings on
    top.

    SOURCE: Deborah Kosnett, Compuserve "Cooks Online Forum."

    * The Polka Dot Palace BBS 1-201-822-3627

    RECIPE FROM: http://www.recipesource.com

    Uncle Dirty Dave's Archives

    MMMMM

    ... Rabbit stew is just a matter of splitting a few hares.
    ___ MultiMail/Win v0.52

    --- Maximus/2 3.01
    * Origin: Get your COOKING fix here! - bbs.outpostbbs.net:10123 (1:18/200)
  • From Dave Drum@1:18/200 to All on Mon Sep 12 04:51:24 2022
    MMMMM----- Recipe via Meal-Master (tm) v8.06

    Title: Deep-Fried Peanuts
    Categories: Five, Appetisers, Nuts
    Yield: 16 Servings

    Oil; as needed
    1 c Shelled raw peanuts
    Salt

    Heat oil in a deep-fryer or large saucepan to 350+|F/175+|C.

    Cook peanuts in preheated oil until fragrant and hot,
    about 2 minutes. Transfer to paper-towel lined plates
    to drain. Season peanuts with salt.

    Recipe by: Kristi Hartsfield Whittington

    RECIPE FROM: http://allrecipes.com

    Uncle Dirty Dave's Archives

    MMMMM

    ... But I !!WANT!! the two in the bush...
    ___ MultiMail/Win v0.52

    --- Maximus/2 3.01
    * Origin: Get your COOKING fix here! - bbs.outpostbbs.net:10123 (1:18/200)
  • From Dave Drum@1:18/200 to All on Mon Sep 12 04:51:26 2022
    MMMMM----- Recipe via Meal-Master (tm) v8.06

    Title: Alexander's Chocolate-Covered Peanuts
    Categories: Five, Appetisers, Nuts, Chocolate
    Yield: 28 Servings

    18 oz White almond bark; in pieces
    2 c Chocolate chips; or more
    24 oz Lightly salted peanuts

    Place almond bark in a slow cooker. Stir occasionally on
    High until mostly melted, about 2 minutes. Reduce heat
    to Low. Stir in chocolate chips until mixture is
    completely dark, about 30 seconds. Add peanuts.

    Drop a spoonful of the peanut clusters onto a parchment
    paper-lined countertop to test if they are thick and
    chunky. Mix in more peanuts and chocolate chips if the
    mixture is too loose and runny.

    Line 4 to 5 baking sheets with parchment paper. Lay
    spoonfuls of the peanut clusters on top using a melon
    baller. Allow to harden, about 1 hour.

    Recipe By: Alexander Petrie

    RECIPE FROM: http://allrecipes.com

    Uncle Dirty Dave's Archives

    MMMMM

    ... Breakfast in Paris, lunch in Greece, luggage in Japan...
    ___ MultiMail/Win v0.52

    --- Maximus/2 3.01
    * Origin: Get your COOKING fix here! - bbs.outpostbbs.net:10123 (1:18/200)
  • From Dave Drum@1:18/200 to All on Mon Sep 12 04:51:28 2022
    MMMMM----- Recipe via Meal-Master (tm) v8.06

    Title: Georgia Pig Peanut Brittle
    Categories: Nuts, Snacks, Candy
    Yield: 16 servings

    Peanut oil
    1 lb Salted peanuts
    3 c Sugar
    1 c Light corn syrup
    1/2 c Water
    1 tb Butter; + extra for pan
    2 tb Baking soda

    Place a piece of heavy-duty aluminum foil (18" wide)
    about a yard long, shiny side up, on a work surface near
    the stove top. Spread a thin layer of vegetable oil over
    the foil, spreading it with a paper towel. Let is stand.

    With additional butter to that called for, butter the
    sides of a 5-6 quart saucepan and set aside.

    Put oven rack in the middle and set oven @ 200+XF/93+XC.

    Place the peanuts on a rimmed baking sheet in a single
    level and place in the oven to heat.

    Meanwhile, place the sugar, corn syrup, and water in the
    buttered saucepan. With a long handled wooden spoon stir
    over moderate-high heat until the sugar dissolves and
    the mixture comes to a boil.

    Clip a sugar thermometer to the side of the pan and let
    boil over moderate heat without stirring until the
    thermometer reaches 275+XF/135+XC.

    Meanwhile, melt the butter in a small saucepan and set
    aside.

    When the candy thermometer registers 275+XF/135+XC, add
    the warmed peanut to sugar mixture and continue to cook,
    stirring frequently, until the thermometer reaches
    300+XF/150+XC degrees. (the mixture will caramelize and
    darken as it cooks; but if it starts to smell burnt,
    lift the pan quickly from the heat and stir.)

    OKAY!! GAME ON!! Now work QUICKLY. Remove the pan from
    the heat. Stir in the butter and then the baking soda
    (this is the SECRET of the recipe) and stir very briskly
    for only 2-3 seconds until the mixture becomes foamy,
    pale in color, and rise to the top of the pan. Do NOT
    wait or the foam will settle down and you will lose the
    honeycomb part of this brittle. Quickly pour the foamy
    mixture onto the oiled aluminum foil. Do NOT smooth over
    the top or spread or you will deflate the brittle.

    Let stand for about 30 minutes or until cool and crisp.
    Then, with a thin, wide metal spatula, turn the brittle
    upside down and dry the bottom with a paper towel. (I
    did this, but personally, probably will skip this next
    time, where it is fairly humid and frankly didn't notice
    any moisture on the bottom.)

    Break brittle into pieces and store in an airtight
    container.

    by Maida Heatter

    RECIPE FROM: https://www.gonnawantseconds.com

    Uncle Dirty Dave's Archives

    MMMMM

    ... Do not make loon soup
    ___ MultiMail/Win v0.52

    --- Maximus/2 3.01
    * Origin: Get your COOKING fix here! - bbs.outpostbbs.net:10123 (1:18/200)