CHILI-ROASTED PEANUTS WITH DRIED CHERRIES
These peanuts are great for parties and get-togethers; as well as an everyday snack.
Provided by S I
Categories Other Appetizers
Time 20m
Number Of Ingredients 9
Steps:
- 1. Preheat the oven to 300 to 325°F. Melt the butter in a small saucepan; remove from heat. Add the raw peanuts and toss to coat evenly with the melted butter.
- 2. In a small bowl, mix together the chili powder, cumin, white pepper, salt, oregano, and cayenne; set aside.
- 3. Spread the peanuts in a single layer on a large sheet pan and lightly toast in the oven for about 10 minutes, shaking the pan occasionally.
- 4. Transfer the peanuts into a large bowl and coat with the dry ingredients. Mix in the cherries until uniformly blended.
- 5. Cool completely, then cover and store at room temperature (lasts up to 2 weeks). * Can substitute raisins or dried cranberries in place of the dried cherries, if desired.
CHILI ROASTED PEANUTS WITH DRIED CHERRIES
I love this recipe for the holiday. It's a bit different than a lot of spiced nuts--just because it's also got the sweetness of the cherries to balance it out.
Provided by Desree42
Categories Lunch/Snacks
Time 25m
Yield 1 pound
Number Of Ingredients 9
Steps:
- Melt the butter in a small sauce pan.
- Coat the raw peanuts with the melted butter.
- Mix together all remaining ingredients (except cherries).
- Toast the peanuts in a 300-325°F oven for about 10 minutes shaking the pan occasionally.
- Transfer the peanuts to a large bowl and toss to coat with the mixed dry ingredients.
- Mix in cherries until uniformly blended.
- Cover and store at room temperature.
Nutrition Facts : Calories 2835.4, Fat 249.1, SaturatedFat 46, Cholesterol 61, Sodium 7304.9, Carbohydrate 83.3, Fiber 43.3, Sugar 18.8, Protein 119.7
DRIED CHERRY CHILI
This recipe, which I haven't made yet, comes from the Cherry Marketing Institute and is loaded with antioxidants. They recommend that you garnish with corn strips, red onion and avocado. It could be made vegetarian, and I'd like to try it with beef. I would increase the spices, too.
Provided by firefly68
Categories Poultry
Time 30m
Yield 8 serving(s)
Number Of Ingredients 17
Steps:
- Heat 1 cup of broth. Place cherries in small bowl. Add hot broth and set aside.
- Heat olive oil in a 4-quart saucepan over medium heat. Add onion; sauté until onion is soft, about 5 minutes. Add garlic and jalapeno; cook 1 minute. Do not brown. Add turkey; cook until it is no longer pink.
- Add bell pepper, chili powder, cumin, coriander, mustard and oregano. Cook over medium-high heat, stirring occasionally, about 2 minutes. Add tomatoes and remaining broth; bring to boil. Reduce heat; simmer, uncovered, about 5 minutes.
- Stir in beans, cilantro and cherry mixture. Continue cooking until thoroughly heated.
CHILI ROASTED PEANUTS
A lower calorie version of fried peanuts which can be made ahead and stored in jars or airtight containers for up to 2 weeks. Recipe source: Bon Appetit (May 1986)
Provided by ellie_
Categories Lunch/Snacks
Time 20m
Yield 6 cups
Number Of Ingredients 5
Steps:
- Preheat oven to 350-degrees F.
- Heat oil in a large skillet over medium heat. Add garlic and pepper flakes and cook one minute. Add peanuts and stir to combine.
- Transfer peanuts to baking sheet.
- Bake for 10 minutes (or until brown). Remove from oven and sprinkle with chili powder and toss.
- Cool and then transfer to airtight containers.
- Store at least 8 hours before serving.
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