|Roasts (Master Chefs)|
|by Janeen Sarlin|
This volume is part of a series which brings together 24 chefs and cookery writers to present ten of their favourite recipes.
1 - 10 of 411 for roasted peanuts
Combine all ingredients in a heavy bottomed saucepan. Boil until all water is removed, stirring often and watching carefully to avoid burning. ...
Grate the carrots. ... onions, pepper, cilantro, and sugar. Toss everything together. Add salt, coarsely chopped peanuts and lemon juice just before serving.
Beat eggs and ... as directed on package. In casserole layer rice. Place chicken on top. Cover completely with sauce. Add peanuts on top. Serves 6 to 8.
Combine in a ... cups of raw peanuts. Continue cooking ... 1 inch works well. Bake in low oven, 300 degrees) for 1 hour, stirring about every 10 minutes.
Dissolve water and ... completely dissolved. Add peanuts and cook until ... greased cookie sheet. Bake 30 minutes at 300 degrees, stirring every 10 minutes.
Preheat oven to 350°F. Place peanuts in bowl. Heat ... cookie sheet and bake at 350°F for 5 to 10 minutes or until peanuts are golden brown. Makes 2 Cups.
Place peanuts, shelled or ... minutes. If nuts have been refrigerated, microwave 1 to 2 minutes longer, stirring and testing for doneness every 30 seconds.
Preheat oven to 350 degrees. Place raw peanuts in shallow pan ... minutes, stir in 1 tablespoon melted butter, then remove from oven. Salt and cool at once.
Spread raw peanuts in one layer ... each cup of peanuts immediately after removing from oven. Stir until peanuts are evenly coated and sprinkle with salt.
Preheat oven to ... minutes. Cook for 1 hour or more to your liking. When done put 1 tablespoon of oil over peanuts and salt. Stir and let set until cool.
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