In a large sauce pan, combine the pigs feet, chicken stock, onions, celery, garlic, and star anise. Season with salt and pepper. Bring the liquid up to a boil. Reduce to a simmer, covered and cook for 1 1/2 hours, skimming the surface occasionally. Add the peanuts, cover and simmer for 30 minutes. Remove the star anise from the soup. Stir in the mushrooms, cabbage, and ginger. Simmer for 5 minutes. Ladle the soup into a bowl and serve. This recipe yields 6 servings. Comments: The original recipe title as listed is ?Papa?s Island Pig Feet Soup With Wild Mountain Mushrooms, Mustard Cabbage, Peanuts And Ginger?. Recipe Source: EMERIL LIVE with Emeril Lagasse - Adapted from the New Cuisine of Hawaii Cookbook From the TV FOOD NETWORK - (Show # EM-1A09 broadcast 03-06-1997) Downloaded from their Web-Site - http://www.foodtv.com Formatted for MasterCook by MR MAD, aka Joe Comiskey - email@example.com 03-26-1997 Recipe by: Emeril Lagasse
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|Serving Size: 1 Serving (688g)|
|Recipe Makes: 6 servings|
|Calories from Fat: 111 (39%)|
|Amt Per Serving||% DV|
|Total Fat 12.3g||16 %|
|Saturated Fat 2.7g||13 %|
|Monounsaturated Fat 6g|
|Polyunsanturated Fat 2.8g|
|Cholesterol 19.2mg||6 %|
|Sodium 917.2mg||32 %|
|Potassium 751.4mg||20 %|
|Total Carbohydrate 24.8g||7 %|
|Dietary Fiber 0.9g||4 %|
|Sugars, other 23.9g|
|Protein 18.7g||27 %|
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Calories per serving: 286
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