ADVERTISEMENT
The Recipe Link
Cooking on the net since 1996!
Recipelink.com
- Real Recipes from Real People -

ISO: 30lbs. of Peanuts, what do I do

Misc.

I have raised 30 lbs. of Peanuts and I need help. I need some idea's on how to use then besides Peanut Brittle and roasting. Can they be frozen? or can the Brittle be frozen? Any other way to preserve them?

thanks




MsgID: 141011
Shared by: Emily, Ar.
Board: Copycat Recipe Requests at Recipelink.com
  • Read Replies (4)
  • Post Reply
  • Post New
  • Save to Recipe Box
Reviews and Replies:
1 ISO: 30lbs. of Peanuts, what do I do
  Emily, Ar.
2 Info: Freezing Peanuts
  Linda B
3 Info: USDA Info on Freezing Peanuts
  Betsy at TKL
4 Recipe(tried): Boiled Peanuts
  Pattycake
5 Recipe(tried): Boiled Peanuts
  Heartland
ADVERTISEMENT
Random Recipes
  • Cacciatore Pot Roast
  • CACCIATORE POT ROAST 1 (2-1/4 to 2 1/2 lbs.) boneless beef chuck pot roast 1 tablespoon olive oil 2 garlic cloves, pressed Freshly ground black pepper 1 medium onion, sliced 1 medium green pepper, sliced 8 oz. fresh w...
  • Rainbow Angel Cake (using cake mix)
  • RAINBOW ANGEL CAKE Simple food colors and candies create the wow for an easy-to-make cake. 1 box Betty Crocker white angel food cake mix 1 1/4 cups cold water 1 teaspoon grated lemon or orange peel Red, yellow an...
  • Clafouti with Apples (microwave)
  • CLAFOUTI WITH APPLES 1 tbsp margarine 3 cups thinly sliced peeled rome apples (about 1 large) 6 tbsp nonfat sour cream 1/3 cup sugar 2 tbsp Grand Marnier or other orange-flavored liqueur 2 eggs 1/4 tsp ground cinnamon...
  • Grilled Peach Melba
  • GRILLED PEACH MELBA 2 large ripe peaches, halved and pitted 2 tbsp. melted butter 2 tbsp. light-brown sugar 1/2 pint raspberries 2 tbsp. sugar 1 pint vanilla ice cream Heat grill to medium. Prick peach skins with a...
ADVERTISEMENT
  • Chocolate Pots de Creme (make ahead)
  • CHOCOLATE POTS DE CREME "This is the French classic that everyone knows and loves. I've resisted doing anything to change it, except be more generous with the chocolate than the pastry chef in the average Parisian bist...
UPLOAD AN IMAGE
Allowed file types: .gif .png .jpg .jpeg

POST A REPLY
Post a Request - Answer a Question
Share a Recipe
Thank You To All Who Contribute
  • ISO: 30lbs. of Peanuts, what do I do
  • Please select one:
  • This message includes a recipe that I have not made Recipe: will appear as the first word of the title
  • This message includes a recipe that I have made Recipe (tried): will appear as the first words of the title
  • This message is a question or a request for a recipe ISO: (In Search of) will appear as the first words of the title
  • This message is to thank the person(s) that answered my request Thank You will appear as the first words of the title
  • No Prefix


  • Do not use the message boards for advertising or solicitation of our visitors.
  • Do not post personal data about yourself or others such as resumes, phone numbers, addresses, etc.
  • Be kind. Rude or offensive posts are not acceptable. If you should find a posting that is objectionable to you please do not post a response. E-mail a message to: help@recipelink.com If a complaint is made against a message it is removed.
  • Choose the board topic that best suits your post. Off topic messages may be moved or removed. Posts of the same request to more than one message board will be deleted.
  • Please do not request that responses be e-mailed directly to you - we work together as a group and we all want to enjoy the replies!
  • Please keep posting of URLs to a minimum and limited to exact responses to requests. Posts with links included are removed if they are inaccurate, if they don't lead to the exact answer to the request or if the site content doesn't meet our criteria for sites we link to.
  • E-mail all site-related questions and comments to:help@recipelink.com
  •  The message boards are monitored and not all posts are accepted. We reserve the right to modify, move, use or remove (or not remove) information posted at our discretion and without prior notification or explanation. Failure to follow the guidelines may result in loss of access. These guidelines are subject to change without notice.

     Not required, but a request: Please take a moment to post a thank you to those that take the time (sometimes hours) to find the recipe or information you requested!

    Thank you for participating!
POST A NEW MESSAGE
Post a Request - Answer a Question
Share a Recipe
Thank You To All Who Contribute
  • Please select one:
  • This message includes a recipe that I have not made Recipe: will appear as the first word of the title
  • This message includes a recipe that I have made Recipe (tried): will appear as the first words of the title
  • This message is a question or a request for a recipe ISO: (In Search of) will appear as the first words of the title
  • This message is to thank the person(s) that answered my request Thank You will appear as the first words of the title
  • No Prefix
  • Do not use the message boards for advertising or solicitation of our visitors.
  • Do not post personal data about yourself or others such as resumes, phone numbers, addresses, etc.
  • Be kind. Rude or offensive posts are not acceptable. If you should find a posting that is objectionable to you please do not post a response. E-mail a message to: help@recipelink.com If a complaint is made against a message it is removed.
  • Choose the board topic that best suits your post. Off topic messages may be moved or removed. Posts of the same request to more than one message board will be deleted.
  • Please do not request that responses be e-mailed directly to you - we work together as a group and we all want to enjoy the replies!
  • Please keep posting of URLs to a minimum and limited to exact responses to requests. Posts with links included are removed if they are inaccurate, if they don't lead to the exact answer to the request or if the site content doesn't meet our criteria for sites we link to.
  • E-mail all site-related questions and comments to:help@recipelink.com
  •  The message boards are monitored and not all posts are accepted. We reserve the right to modify, move, use or remove (or not remove) information posted at our discretion and without prior notification or explanation. Failure to follow the guidelines may result in loss of access. These guidelines are subject to change without notice.

     Not required, but a request: Please take a moment to post a thank you to those that take the time (sometimes hours) to find the recipe or information you requested!

    Thank you for participating!