auce.
2- Replace the chestnuts with grilled almonds or hazelnuts
In a hot small pot melt butter, add chestnuts toss to coat.
Carefully add liqueur and toss to coat and reduce to glazed over chestnuts.
Remove and plate sprinkle with salt.
Enjoy them hot!
an. Sprinkle half of chopped chestnuts and dried cherries on top
ater. Steam the sprouts covered for about 10 minutes or until
Toss chestnuts with oil.
In a
nife, cutting through shell. Place chestnuts in a large bowl and
Cut an \"x\" into flat side of chestnuts.
Place in shallow baking pan.
Cover with foil.
Bake at 450\u00b0 for 30 minutes. Remove and sprinkle with salt, if needed.
Preheat oven to 375 degrees F (190 degrees C).
Cut a 1/2 inch crisscross on the flat side of each nut. Be sure to cut through the shell to prevent the nut from exploding.
Place the nuts in a shallow baking pan and bake for 25 to 30 minutes.
Allow to cool and peel off the shell.
Place nuts in a skillet with butter and saute over high heat until the butter is melted and the chestnuts are well coated. Place skillet in oven and roast until they are golden on top. Sprinkle with salt and cinnamon.
he flesh.
Place the chestnuts in a single layer on
n the oven until the chestnuts are tender, about 35 minutes
Preheat oven to 400 degrees F (200 degrees C).
Arrange chestnuts and Brussels sprouts in a baking dish (see Cook's Notes). Sprinkle shallots over chestnuts and Brussels sprouts and season with salt and black pepper. Sprinkle brown sugar over mixture and dot with butter.
Roast in the preheated oven, stirring twice, until browned and crispy, about 40 minutes.
ar. Stir in vinegar. Add chestnuts or walnuts and walnut or
Preheat oven to 450\u00b0.
Score the chestnut halfway around the nut.
This will prevent the chestnut from exploding.
Place chestnuts in ovenproof skillet (cast-iron is best) over high heat on the stove top.
Roll the nuts by shaking the pan until all are toasted.
Then put the skillet in the oven and cook until the shells split or about 10 minutes.
Peel the chestnuts and enjoy as an appetizer, a snack or a garnish.
For Caramelized Onions:
Heat the
For roasted lemons: Preheat oven to 325\
Place in oven and roast for 10 minutes, until slightly tender
Preheat oven to 400\u00b0F. Grease a 9x9 inch baking dish.
Melt butter in a large frying pan over medium heat. Cook celery, onion and sausage for 6-8 mins, or until softened. Add garlic and cook for 30 seconds. Transfer to a bowl. Add parsley, seasoning mix, chestnuts, cranberries and bread. Whisk together egg and broth then pour over bread mixture and stir to combine. Season. Transfer to prepared pan, cover with foil and bake for 35 mins. Remove foil and bake for another 5 mins.
pon the chestnuts, about 20 minutes for small, 25 minutes for large.).
he remaining bacon grease add chestnuts and saute, stirring, until heated
esired, cut larger water chestnuts in half for easier eating and more