Soak the raw peanuts in a large bowl. The peanuts will float to the top. Use a plate and place a weighted object on it to ensure all of the peanuts will be soaked. Soak it overnight.
Drain the soaked peanuts and rinse it.
Add the peanuts to a large pot and fill it up with enough water to cover the peanuts. Add in the flavors, star anise, Hawaiian salt, ginger, and peppercorns. Stir and bring it to a boil then reduce it to a simmer.
Cover and let it simmer for 1-2 hours. Stir every thirty minutes to ensure all of the peanuts are evenly cooked. After it has finished simmering, turn off the heat and let the peanuts soak in the hot water for another 30 minutes to soak in more of the flavors.
Drain the peanuts and serve immediately or as a cold snack. Enjoy these onolicious Boiled Peanuts!
RC: Onohawaiianrecipes.com
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Heat the oil in a 4-quart saucepan over medium-high heat. Add the sausage and cook until browned, stirring often to separate meat. Pour off any fat.
Stir in the broth and soup and heat to a boil. Stir in the pasta. Reduce the heat to low. Cook for 10 minutes or until the pasta is tender, stirring occasionally. Add the spinach and cook and stir just until wilted. Stir in the Parmesan cheese. Season to taste with salt and pepper.
Spoon into bowls and serve topped with the mozzarella cheese. Top with diced fresh tomato before serving, if desired.
RC: Campbells.com
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Add oil to a deep skillet with a tight fitting lid and set over medium-high heat. Add ground beef, and cook, stirring, for 3 or 4 minutes, until browned. Once ground beef is browned, add onion, bell peppers, celery, and andouille sausage, and cook, stirring, for 2 more minutes. Pour in sauce and let come to a simmer. Break spaghetti in half and add to the pan. Distribute spaghetti as evenly as possible and cover the pan tightly. Cook on medium-high for 2 minutes. Uncover and give everything a stir. Repeat this process of uncovering, stirring, and covering every 2 minutes or so, until pasta is cooked to your desired doneness. Turn off the heat and drizzle in Worcestershire sauce. Stir to combine, and enjoy topped with green onions.
RC: Allrecipes.com
Makes 4 servings
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To a medium size bowl add tuna, eggs, shoyu, green onion, and garlic. Mix until well combined.
Next add panko to the mixture and mix until well combined.
Set a frying pan over medium high heat and add your cooking oil of choice.
Once the pan has heated up add a scoop of the mixture creating a patty shape. Cook for 3-5 minutes or until golden brown. Flip and cook for another 3-5 minutes on the other side.
Serve warm and ENJOY!
RC: Relle Lum
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In a mixing bowl, combine the pork, onion, egg, ginger powder, sherry & a half a teaspoon of salt. Mix well then shape into 1-inch balls. In a medium to large pot, heat the chicken broth and add the pork balls. Simmer, covered, for about 20 minutes. Last add the cabbage and mushrooms and simmer for about 5 to 10 minutes more, until the cabbage is cooked. Enjoy!
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