Combine chestnuts and prunes in 8 x 8-inch dish.
Combine juice, butter, sugar and salt in bowl; mix well.
Pour over prune mixture.
Bake until just heated at 350\u00b0.
Stir occasionally. Spoon in serving dishes.
Serve with pork or poultry.
Makes 8 servings.
In a large saucepan, heat the butter and oil together on high. Saute the pancetta, onion and garlic for 2-3 mins until the onion is golden.
Add the mushrooms, chestnuts and potato and cook 3-4 mins, until the mushrooms are tender.
Stir in the stock and chopped sage. Bring to a boil. Reduce heat to low and simmer for 20 mins. Stir in the cream and cook for 4-5 mins.
Remove from heat and, using a hand blender, process until smooth. Season to taste. Reheat, if necessary.
Serve soup with a swirl of cream, sage leaves and crusty bread.
5 minutes.
If using canned chestnuts, rinse and drain.
In
lastic bag, and add the chestnuts. Squeeze the bag several times
Combine water chestnuts, corn, green beans, pimiento, celery, green pepper, and onion in a large bowl, tossing lightly.
Cover and refrigerate 1 hour.
Combine vinegar, oil, water, and sugar; mix well.
Pour over vegetable mixture, cover and refrigerate at least 24 hours.
Drain and serve in a lettuce-lined bowl.
Ok, cut the chestnuts cleanly across the top or
f desired, cut larger water chestnuts in half for easier eating
Wrap water chestnuts in bacon (hold with toothpicks). Mix Teriyaki sauce and a little minced garlic. Pour over chestnuts. Marinade for 1- 1 1/2 hours (don't over marinade). Drain. Cook at 400\u00b0 until bacon is done.
nd orange zest, breadcrumbs, apricots, chestnuts and thyme into a bowl
Cut the broccoli into florets, peel the stems and cut into 1/4 inch thick slices. In a heavy skillet, cook the bacon until crisp. Remove from the pan and drain all but 1 Tbsp. fat. Add the olive oil and butter, heat until bubbly. Add the chestnuts and saut for 1 minute. Add the bacon and hold on low heat. Bring a large pot of water to a boil. Add the broccoli and time for 5 minutes or until done to the desired tenderness. Drain well and put back into hot pan. Add the bacon-chestnut mixture to the broccoli; salt and pepper, toss and serve.
br>Gently stir in the chestnuts and parsley.
Transfer the
In a large bowl, combine mayo, tuna, pecans, celery, pepper and water chestnuts, mixing well to evenly distribute and coat with mayo.
Adjust seasoning to taste.
If salad is dry, add a bit more mayo.
Serve as a sandwich filling or as a salad on a bed of lettuce.
In a bowl mix shrimp, garlic, onion, chestnuts and mushrooms.
In a skillet in hot oil add shrimp mixture.
Cook stirring constantly, until shrimp are pink and tender (about 3 minutes).
In a bowl mix cornstarch and sherry.
Stir until all is dissolved.
Stir in sugar, salt, soy sauce and chicken broth.
Pour mixture over shrimp.
Cook, stirring constantly until slightly thickened.
Serve over rice.
he snow peas and water chestnuts; stir-fry for 1 minute
Cut top of pumpkin to make a lid.
Remove seeds and strings. Saute onion and celery in 2 tablespoons butter until onion is clear.
Combine sauteed vegetables with rice, bread, apples, chestnuts and seasonings in bowl.
Add melted butter and enough stock to moisten, not soak, the stuffing.
Pack loosely into pumpkin, replace lid and bake on oiled sheet at 350\u00b0 for 1 to 1 1/2 hours, or until fork-tender.
Transfer cooked pumpkin to a platter. Slice into wedges, like a cake, and serve with gravy.
Mix mayonnaise, black pepper, and cayenne pepper together in a small bowl.
Toss sweet peas, water chestnuts, green onions, and balsamic vinegar together in a large bowl; add the mayonnaise mixture and stir to coat.
Line bottom of 9x13 glass baking dish with cooked broccoli.
Top broccoli with cut-up cooked chicken.
Stir together mayonnaise, sour cream, and chopped onion and spread this mixture over broccoli.
Sprinkle the cheese over the previous layer, then layer with the sliced water chestnuts.
For topping, combine the Ritz cracker crumbs and melted butter and sprinkle over the casserole.
Bake for 30 minutes at 350 degrees (Fahrenheit). Serve hot.
Combine chicken, XO sauce, fish sauce, lemon zest, lemon juice, sugar and lemongrass in a medium bowl.
Heat 1 tbsp peanut oil in a wok over medium-high heat and stir-fry chicken, in batches, until browned. Remove from wok.
Add remaining oil to wok and stir-fry onion and chili until onion softens. Add broccoli and water chestnuts. Stir-fry until broccoli is tender. Return chicken to wok and stir-fry until hot. Season to taste. Serve sprinkled with spring onions and cashews.
Fry some of the fat from bacon.
Roll chestnuts with bacon. Anchor with toothpick.
Cover with sugar, chili sauce and mayonnaise.
Bake at 350\u00b0 for 30 minutes.
Heat oil in a large wok or frying pan over high heat. Stir-fry pork, onion, chilies, ginger and garlic for 5-6 mins, breaking up with the back of a wooden spoon, until pork is browned. Add kecap manis and water chestnuts. Stir-fry for 1 min. Spoon into radicchio leaves and garnish with green onions and extra chili.