|The Peanut Butter Cookbook|
|by Mable Hoffman|
The New York Times bestselling author of Crockery Cookery and The Complete Tomato Cookbook has coooked up a collection of deliciously diverse reci...
1 - 10 of 21 for parched peanuts
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Place 1 or 2 layers of shelled peanuts into flat pan. ... stir often. It is remembered that Grandpa always carried peanuts in his pockets for grandchildren.
Place 1 to 2 pounds of unshelled peanuts in Dutch oven. ... peanuts to heat the whole batch evenly; test for doneness during the baking. Serve while warm.
Put butter and ... Brand milk and mix. Pour into large mixing bowl. Add 3 cups peanuts and marshmallows. Stir and pour into greased 9x13 inch pan. Chill.
Mix molasses, Karo, ... and pour over parched peanuts and popped corn. ... in low oven (250 to 300 degrees) for a few minutes. Mixture separates when dry.
Add sugar, syrup, ... soda. Pour over popped corn and peanuts. Stir thoroughly. Press into 2 large cookie sheets and bake at 250 degrees for 50 minutes.
Combine popcorn and peanuts in a large ... coat popcorn. Bake at 250 degrees for 1 hour. Stir every 15 minutes. Break apart and put in airtight container.
Stir until boils ... Stir and pour caramel-peanuts mix over popcorn ... put into shallow pans and bake at 250 degrees for 1 hour. Stir after 30 minutes.
In saucepan combine sugar, butter and corn syrup. Bring to boil over medium heat, stirring occasionally, until mixture turns caramel color. Remove ...
Pop a dish full of popcorn. Parch peanuts. Mix together. ... until stringy. Mix all together and let set for 1 minute. Then put butter on hands and ball up.
Combine chicken, eggs, ... celery, lemon juice, peanuts, chicken soup, ... preheated moderate oven 375 degrees for 35 to 40 minutes or until lightly browned.
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