Garlic And Onion Boiled Peanuts Recipes

GARLIC AND ONION BOILED PEANUTS

Garlic and Onion Boiled Peanuts image

Here's an original twist to a Southern favorite. The garlic flavor really comes out in this recipe whether the peanuts are served hot or cold. I love them served room temperature with a cold beer on a summer day! You can also begin cooking the peanuts, then let them soak overnight, and continue cooking the next day. Serve hot or cold, and make sure you have plenty of napkins on hand because these are messy.

Provided by Allrecipes Member

Categories Nuts and Seeds Appetizers

Time 5h20m

Yield 8

Number Of Ingredients 5

Ingredients

1 tablespoon butter
1 large onion, cut into wedges
30 cloves garlic
1 ½ pounds raw peanuts, in shells
½ pound salt

Steps:

Melt butter in a large pot over medium heat. Stir in the onion and garlic; cook until softened and transparent, about 10 minutes. Turn off the heat.
Add the peanuts and salt to the onion mixture. Fill the pot with water until the peanuts are submerged, and use a large colander fitted into the pot to hold them under water. Bring to a boil, then lower the heat to medium, and simmer. Check the water level, and when it reaches the level of the peanuts, add more. Turn up the heat to medium-high and bring the peanuts to a boil; the lower heat to medium, and simmer. Repeat steps until peanuts are soft, 4 to 6 hours. Drain, and serve hot or cold.

Nutrition Facts : Calories 519.6 calories, Carbohydrate 19.2 g, Cholesterol 3.8 mg, Fat 43.4 g, Fiber 7.8 g, Protein 22.9 g, SaturatedFat 6.7 g, Sodium 11025.8 mg, Sugar 4.3 g

SPICY PORK 'N' PEANUTS

Spicy Pork 'n' Peanuts image

In Bradford, Rhode Island, Pam Beil adds a sprinkling of peanuts to this nicely spiced stir-fry that showcases savory pork tenderloin. If your family prefers less heat, simply decrease the amount of red pepper flakes.

Provided by Taste of Home

Categories Dinner

Time 20m

Yield 6 servings.

Number Of Ingredients 14

Ingredients

1 pound pork tenderloin, cubed
1/3 cup reduced-sodium soy sauce, divided
3 tablespoons sugar
4 teaspoons cornstarch
1/2 cup chicken broth
3 tablespoons lemon juice
1/4 to 1/2 teaspoon crushed red pepper flakes
1 small onion, julienned
2 garlic cloves, minced
1 tablespoon olive oil
2 small sweet red peppers, julienned
2 small sweet yellow peppers, julienned
1/4 cup unsalted dry roasted peanuts
6 cups hot cooked rice

Steps:

Place pork in a bowl, drizzle with 2 tablespoons soy sauce; set aside. In another bowl, combine sugar and cornstarch. Stir in the broth, lemon juice, red pepper flakes and remaining soy sauce until blended; set aside. , In a nonstick skillet or wok, stir-fry pork, onion and garlic in oil for 4 minutes. Add peppers; stir-fry for 4-5 minutes. Stir cornstarch mixture and add to pan. Bring to a boil; cook and stir for 1 minute or until thickened. Stir in peanuts. Serve over rice.

Nutrition Facts : Calories 432 calories, Fat 9g fat (2g saturated fat), Cholesterol 49mg cholesterol, Sodium 713mg sodium, Carbohydrate 63g carbohydrate (0 sugars, Fiber 3g fiber), Protein 25g protein. Diabetic Exchanges

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