Boil chestnuts, remove skins.
Saute onions and ginger in oil, add chicken.
Add soy sauce, salt, sugar, wine and water, braise over medium heat till half done (about 15 minutes).
Add chestnuts, continue to braise until done.
Pulp the chestnuts with the food processor.
arge pot of water to boil the chestnuts.
cut a x
Combine shrimp, pork, water chestnuts, ginger, and green onions.
Mix well.
Add salt, soy sauce, 5 spice, and pepper.
Spread wrappers out and place a portion of filling in each wrapper.
Moisten edges with water and fold over and seal.
Deep fry until crisp.
For sweet-sour sauce: Combine all ingredients and bring to a boil to thicken.
ith an X. Place the chestnuts into a large pot filled
b>Boil 11 cups of water in a pot, and add the chestnuts
Ok, cut the chestnuts cleanly across the top or
f desired, cut larger water chestnuts in half for easier eating
Boil the shelled chestnuts until tender. This should take
igh heat, bring to a boil enough water to cover beans
Cut bacon and water chestnuts into halves.
Wrap water chestnuts with bacon slice.
Secure with toothpicks.
Place on baking sheet.
Bake at 400\u00b0 for 30 minutes; drain.
Combine catsup, sugar and Worcestershire sauce in saucepan.
Bring to a boil, stirring, until sugar is dissolved.
Combine sauce and water chestnuts in baking dish.
Bake at 375\u00b0 for 20 minutes.
Serve hot.
Open chestnuts and drain all water off;
Bring the water to a boil and add the crab boil, onions, lemons, and hot sauce. Stir and add the shrimp.
Boil until the shrimp turn pink.
Peel if need be.
Serve with Recipe #458602.
arge bowl. Add the bread, chestnuts, parsley, cream and stock and
arge saucepan of water to boil. Add the wild rice, cover
Cut bacon in half.
Wrap chestnuts in bacon and secure with toothpicks.
Bake at 400\u00b0 for 30 to 40 minutes until crisp.
Drain fat.
Bring remaining ingredients to a rolling boil.
Spoon sauce over chestnuts.
May refrigerate at this point.
When ready to serve, bake at 375\u00b0 for 30 minutes.
Preheat oven to 375\u00b0.
Steam broccoli just until crisp; drain. Mix broccoli, soup, water chestnuts, Cheez Whiz and rice.
Place in greased 2-quart casserole.
Top with cracker crumbs.
Bake 20 to 30 minutes,
until bubbling.
Makes 6 to 8 servings.
In a medium bowl, combine the peas, sliced/chopped water chestnuts, red pepper and chopped green onions (if using).
In a small bowl, mix the yogurt, dill, mustard, salt and pepper.
Add the dressing to the pea mixture and stir to combine all the ingredients.
Chill for at least 30 minutes before serving.
Clean and cut green beans into 1-inch pieces.
Cook beans and drain.
Slice water chestnuts.
Saute onion in butter until golden.
Add herbs, seasonings, sour cream and milk.
Heat, but do not boil.
Combine beans, water chestnuts and onion mixture into a 1 1/2-quart buttered casserole.
Combine bread crumbs and melted butter.
Sprinkle on top.
Bake at 375\u00b0 for 15 to 20 minutes, until crumbs are nicely browned.
Serves 8.
green bell pepper, and water chestnuts. Cook and stir until the