Type what you have

Ingredients

• ✓ chestnut
• butter
• cinnamon
• salt

Instructions

1. 1 Gather all ingredients.
2. 2 Preheat the oven to 375 degrees F (190 degrees C).
3. 3 Wash and dry chestnuts. Place flat-side down on a cutting board. Using a paring knife, score a large "X" on the rounded side, covering at least half of the chestnut. Make sure the knife goes through the outer skin and the brown layer underneath. This will aid peeling after being roasted. Place nuts in a shallow baking pan.
4. 4 Bake in the preheated oven for 25 to 30 minutes. Remove, leaving the oven on, and allow them to cool; peel off the shells.
5. 5 Place nuts in a skillet with butter; sauté over high heat until butter is melted and chestnuts are well coated.
6. 6 Return skillet to oven and roast until they are golden on top. Sprinkle with cinnamon and salt.

By Jackie

Ingredients

• ✓ chestnut
• ketchup
• soy sauce
• vinegar
• black pepper
• garlic powder
• bacon
• brown sugar

Instructions

1. 1 Place the ketchup, soy sauce, vinegar, black pepper, and garlic powder in a resealable plastic bag, and add the chestnuts. Squeeze the bag several times to mix the ingredients, and squeeze air out of the bag. Seal the bag, and marinate the chestnuts overnight.
2. 2 The next day, preheat oven to 400 degrees F (205 degrees C). Line a baking sheet with parchment paper.
3. 3 Remove chestnuts from the marinade, and shake off excess marinade. Wrap each chestnut in half a bacon slice, and secure with a toothpick. Place brown sugar into a shallow bowl, and roll each wrapped chestnut in brown sugar. Place the appetizers onto the prepared baking sheet.
4. 4 Bake chestnuts in the preheated oven until the bacon is crisp and the brown sugar is bubbling, about 20 minutes. Allow to cool before serving.

By Jenn

Ingredients

• ✓ chestnut
• shiitake mushroom
• onion
• green onion
• potato
• carrot
• beef short rib
• black pepper
• salt
• kiwi
• pear
• rice wine
• water
• brown sugar
• ginger
• ginger root
• garlic
• sesame oil
• soy sauce

Instructions

1. 1 To make the sauce, combine the soy sauce, sesame oil, garlic, fresh ginger, ground ginger, brown sugar, water, rice wine, pear, kiwi, salt, and pepper in a large bowl. Whisk to combine.
2. 2 Fill a large stockpot with cold water. Soak the short ribs in the water for 30 minutes to 1 hour to pull out impurities. Drain. Score ribs by slicing shallow criss cross cuts across the meat.
3. 3 Fill the stockpot with clean water and bring to a boil. Simmer the short ribs in the water for 30 minutes. Drain. Return the simmered ribs to the pot; pour in the sauce, bring to a low boil. Simmer the ribs in the sauce for 60 minutes. Stir in the carrot, potatoes, green onions, yellow onion, chestnuts, and shiitake mushrooms. Simmer until vegetables are tender, at least 30 additional minutes.

By COOKIEGURL324

Ingredients

• ✓ chestnut

Instructions

1. 1 Preheat an air fryer to 375 degrees F (190 degrees C).
2. 2 Bring a large pot of water to a boil; remove from heat.
3. 3 Wash and dry chestnuts. Place flat-side down on a cutting board. Using a paring knife, score a large "X" on rounded side, covering at least half of chestnut. Make sure the knife goes through outer skin and brown layer underneath. This will aid in peeling after roasting.
4. 4 Soak chestnuts in boiled water for 1 to 5 minutes, depending on size. Remove chestnuts with a slotted spoon and immediately transfer to the air fryer basket. Place 1 cup boiled water inside the basket.
5. 5 Cook in the preheated air fryer for 10 minutes. Shake well. Check to see if there is still water inside. If not, add another 1/2 cup. Continue cooking until shells have peeled away and exposed flesh has browned, 5 to 10 minutes. Cool until able to peel shells completely.

By Buckwheat Queen

Ingredients

• ✓ chestnut
• brussels sprout
• shallot
• sea salt
• black pepper
• brown sugar
• butter

Instructions

1. 1 Preheat oven to 400 degrees F (200 degrees C).
2. 2 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.
3. 3 Roast in the preheated oven, stirring twice, until browned and crispy, about 40 minutes.

By Escapechef

Ingredients

• ✓ chestnut
• brussels sprout
• butter
• shallot
• nutmeg
• salt
• black pepper

Instructions

1. 1 Score the flat side of each chestnut with an X. Place chestnuts into a large pot filled with water and bring to a boil. Cook for 10 minutes, then remove chestnuts from the pot and allow to cool slightly.
2. 2 Peel outer shell and brown skin off cooled chestnuts. Return chestnuts to the pot and boil again over medium heat until tender, 20 to 25 minutes. Drain and set aside.
3. 3 At the same time, bring another large pot of lightly salted water to a boil. Add Brussels sprouts and cook, uncovered, until tender, 7 to 10 minutes. Drain in a colander, then immediately immerse in ice water for several minutes until cold to stop the cooking process.
4. 4 Transfer cold Brussels sprouts to a colander and drain well.
5. 5 Melt butter in a skillet over medium heat. Add shallots; cook and stir until shallots have softened and turned translucent, about 5 minutes. Stir in chestnuts and Brussels sprouts. Season with nutmeg, salt, and pepper. Continue to cook, stirring occasionally, until heated through, about 5 minutes.

By Tallgirl6234

Ingredients

• ✓ chestnut
• brussels sprout
• orange
• chicken broth
• canola oil
• salt
• pepper

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C).
2. 2 Trim each sprout by cutting a little piece off the bottom. With a small paring knife, make an X in the top of the sprout. Repeat with all sprouts and place in steamer over 2 inches of boiling water. Steam the sprouts covered for about 10 minutes or until tender.
3. 3 Remove sprouts from pot and allow to cool. Cut each sprout in half and place in a casserole dish. Layer the chestnuts on top of the sprouts. Place the oranges on top of the chestnuts. If using whole roasted chestnuts, follow instructions in step 4
4. 4 Add the broth and pour over all ingredients. Drizzle the casserole with oil. Grind in pepper and salt. Bake for 15 minutes or until oranges are soft.
5. 5 To roast whole chestnuts: Mark an X on the rounded side of each chestnut with a pairing knife. Place all the chestnuts on a baking sheet, and roast in the oven for about 30 minutes or until soft. Let cool. Peel, trying to keep the chestnuts as whole as possible.

By Robyn Webb

Ingredients

• ✓ chestnut
• olive oil
• onion
• garlic
• celery
• carrot
• vegetable broth
• water
• tomato
• brown lentil
• salt
• black pepper

Instructions

1. 1 Pour the olive oil into a large, deep pot set over medium-high heat. Stir in the onion and garlic; cook until transparent, about 5 minutes. Add the celery, carrots, vegetable broth, and water; cook for 10 to 15 minutes. Reduce heat to medium, pour in the tomatoes, and cook 10 to 15 minutes more. Reduce heat to low, and mix in the lentils and chestnuts; cook for 1 hour until the chestnuts soften. Pour in more water to thin the stew, if desired. Season to taste with salt and pepper.

By experimentalbakerandcook

Ingredients

• ✓ chestnut
• dark chocolate
• butter
• white sugar
• brandy
• vanilla extract
• white chocolate
• red food coloring

Instructions

1. 1 Place the dark chocolate into the top part of a double boiler over simmering water, and let the chocolate melt. Turn off the heat and let the chocolate cool.
2. 2 Place the chestnuts into the work bowl of a food processor, and process until the chestnuts are smoothly pureed, about 1 minute.
3. 3 Beat together the butter and sugar with an electric mixer until the mixture is light and fluffy, about 3 minutes. Stir in the chestnuts, brandy, and vanilla extract until the mixture is smooth. Stir in the chocolate, and pinch off about 1 tablespoon of filling per truffle. Roll the mixture into balls about 1 inch in diameter. If the mixture is too soft to hold its shape, chill for several minutes in refrigerator.
4. 4 Reserve about 1 ounce of white chocolate for tempering, and about 1 ounce for coloring. Melt the remaining 10 ounces of white chocolate over simmering water in a double boiler until the chocolate is melted and warm but not hot (about 105 degrees F (40 degrees C)). Remove the pan containing the melted chocolate from the double boiler, and add about 1 ounce of chopped, unmelted white chocolate. Stir the chocolate until the unmelted pieces of chocolate melt, and the temperature drops to 80 to 82 degrees F (27 to 28 degrees C)).
5. 5 Carefully dip each center in the melted white chocolate, and gently place the truffle onto a piece of parchment paper or waxed paper to cool and harden, about 15 minutes.
6. 6 Melt the remaining 1 ounce of chopped white chocolate over simmering water in a double boiler until the chocolate is melted and warm but not hot. Stir in a very small amount of powdered red food coloring until you get a desired shade of pink. Dip a little colored chocolate out with a spoon, dot each truffle with a pink dot, and allow the pink chocolate dots to set, about 15 minutes. Place the truffles into paper candy cups to serve.

By LaLeeRu

Ingredients

• ✓ chestnut
• margarine
• onion
• poultry seasoning
• salt
• pepper
• bread
• egg
• milk

Instructions

1. 1 Cut slits in the surface of chestnuts with a sharp knife. Place chestnuts in a medium saucepan with enough water to cover and bring to a boil. Cook until tender, about 25 minutes. Drain, peel, and chop.
2. 2 Preheat the oven to 350 degrees F (175 degrees C).
3. 3 Melt butter in a medium saucepan over medium heat. Stir in chestnuts, onion, poultry seasoning, salt, and pepper, and cook until onions are tender, about 3 minutes. Transfer to a medium baking dish and mix with cubed bread.
4. 4 Beat together eggs and milk in a small bowl. Drizzle over cubed bread mixture.
5. 5 Bake in the preheated oven until the surface is crisp and lightly browned, 30 to 45 minutes.

By KBROWN26

Ingredients

• ✓ chestnut
• chicken stock
• onion
• parsley
• clove
• bay leaf
• heavy cream
• white sugar
• salt
• black pepper

Instructions

1. 1 To Cook Chestnuts: With a sharp knife, slice an 'X' across each chestnut. Place chestnuts in a single layer on a jelly roll pan. Pour 1/4 cup water into the pan. Bake in a preheated 450 degrees F (230 degrees C) oven for 10 minutes. When cool enough to handle, shell and peel.
2. 2 In a large saucepan combine the chicken stock, shelled chestnuts and chopped onions. Place the parsley sprigs, cloves and bay leaf in a spice bag and add to the chicken stock mixture. Simmer over medium-low heat for 45 minutes.
3. 3 Discard the spice bag and puree the chestnut mixture in a food processor or blender. Add the heavy cream, sugar and salt and pepper to taste. Return mixture to saucepan and gently heat through. To serve to with a dollop of unsweetened whipped cream, a bit of chopped parsley and some cooked chopped chestnuts just before serving. High quality vegetable broth can be substituted for the chicken broth.

By Carla A

Ingredients

• ✓ chestnut
• white sugar
• butter
• dark chocolate
• salt
• cayenne pepper
• vanilla extract
• brandy
• white chocolate
• confectioners sugar
• milk
• paper candy cup
• red food coloring

Instructions

1. 1 Cream sugar and butter together with a spatula until light and creamy. Set aside.
2. 2 Heat an inch of water in a pot set over low heat. Melt dark chocolate in a heat-proof bowl placed over the pot. Stir with a small spatula.
3. 3 Place chestnuts in a food processor; pulse on and off until very finely ground. Add chestnuts to the sugar-butter mixture and stir until combined. Add salt, cayenne pepper, vanilla extract, and brandy. Stir well. Pour in the melted chocolate and mix again until filling is well blended.
4. 4 Scoop filling onto a silicone-lined baking sheet and smooth out if necessary. Cover the balls in plastic wrap and refrigerate while you prepare the white chocolate coating.
5. 5 Reserve about 20% of the white chocolate to stir in later. Melt the rest in a heat-proof bowl over a pot of simmering water until an instant-read thermometer inserted in to the chocolate reads 105 degree F (41 degrees C). Add the reserved white chocolate and stir until melted.
6. 6 Place 1 chocolate truffle on a fork and hold it up above the white chocolate coating. Spoon on the white chocolate until ball is well coated. Use another fork to push the truffle onto a lined baking sheet. Repeat with the remaining truffles and coating. Place the bowl of coating back over hot water if it chocolate starts to harden.
7. 7 Mix confectioners' sugar with enough milk to make a very thick paste that will hold together well. Dye it pink with red food coloring. Transfer into a piping bag and pipe a small dot on top of each truffle. Serve truffles in paper candy cups.

By John Mitzewich

Ingredients

• ✓ chestnut
• butter
• rum
• bittersweet chocolate
• egg
• salt
• white sugar
• bittersweet chocolate
• heavy cream
• rum
• candied chestnut
• heavy cream
• white sugar
• rum
• candied chestnut

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C). Line the bottom of a greased 9-inch springform pan with parchment paper. Then grease the parchment paper.
2. 2 Separate the eggs.
3. 3 In a food processor puree the chestnuts with the butter and the rum, scraping down the sides, until the mixture is smooth. Add the melted bittersweet chocolate and blend the mixture until it is combined well. With the motor running, add the yolks, 1 at a time, and transfer the mixture to a large bowl.
4. 4 In a bowl with an electric mixer beat the whites with the salt until they hold soft peaks, add the sugar, a little at a time, beating, and beat the meringue until it holds stiff peaks.
5. 5 Whisk about one fourth of the meringue into the chocolate mixture to lighten it and fold in the remaining meringue gently but thoroughly. Pour the batter into the prepared pan and smooth the top.
6. 6 Bake the cake in the middle of a 350 degrees F (175 degrees C) oven for 45 to 55 minutes, or until a tester comes out with crumbs adhering to it and the top is cracked. Let the cake cool in the pan on a rack for 5 minutes, remove the side of the pan, and invert the cake onto another rack. Remove the bottom of the pan, invert the torte onto a rack, and let it cool completely. (The cake will fall as it cools.)
7. 7 To Make Glaze: Put 6 ounces of the finely chopped chocolate in a small bowl, in a saucepan bring 1/2 cup of the cream to a boil, and pour it over the chocolate. Stir the mixture until the chocolate is melted and the glaze is smooth and stir in 1 tablespoon of the rum. Dip each candied chestnut halfway into the glaze to coat it partially, transfer the chestnuts to a foil-covered tray, and let them set.
8. 8 Invert the cake onto a rack set on wax paper, pour the glaze over it, smoothing the glaze with a spatula and letting the excess drip down the side, and let the cake stand for 2 hours, or until the glaze is set. Transfer the cake carefully to a serving plate and garnish it with the coated chestnuts.
9. 9 Make the whipped cream just before serving the cake: In a chilled bowl with chilled beaters beat the 1 cup heavy cream until it holds soft peaks, beat in the 2 tablespoons sugar and the1 tablespoon rum, and beat the mixture until it holds stiff peaks. Fold in the chopped candied chestnuts. Serve the cake with the whipped cream.

By MARBALET

Ingredients

• ✓ chestnut
• beef short ribs
• water
• soy sauce
• garlic
• onion
• rice wine
• brown sugar
• carrot
• potato
• shiitake mushroom
• corn syrup
• sesame oil
• date
• green onion

Instructions

1. 1 Cover the ribs with cold water, refrigerate, and soak for 1 hour. Drain the ribs, place in a saucepan with 4 cups of water, and bring to a boil. Cook the ribs for 10 minutes, drain, and reserve 2 cups of liquid. Place the ribs and the reserved liquid in a large pot.
2. 2 Mix together the soy sauce, garlic, onion, rice wine, and brown sugar in a bowl until the sugar has dissolved. Pour the mixture over the ribs and broth. Stir to combine, bring to a boil, reduce the heat, and simmer for 1 1/2 hours.
3. 3 Mix in the carrots, potatoes, shiitake mushrooms, corn syrup, sesame oil, chestnuts, and dates, and simmer until the meat and vegetables are very tender, about 1 more hour.
4. 4 Remove the beef and vegetables to a serving dish, and reduce the liquid in the pot to make a thickened gravy. Pour the sauce over the ribs and vegetables, sprinkle with sliced green onion, and serve.

By KANGARYOO

Ingredients

• ✓ chestnut
• butter
• lemon juice
• orange juice
• tangerine juice
• turkey
• salt
• black pepper
• ground beef
• ground pork
• onion
• instant rice
• chicken broth
• pine nut
• raisin
• brandy
• salt
• black pepper

Instructions

1. 1 Preheat the oven to 325 degrees F (165 degrees C).
2. 2 Make a small incision on the sides of each chestnut and place in a skillet over medium heat. Cook, stirring often, until toasted. Remove from heat, peel, and chop.
3. 3 Melt 2/3 cup butter in a saucepan; mix in lemon juice, orange juice, and tangerine juice. Rub turkey inside and out with butter-juice mixture, reserving some for basting. Season turkey with salt and pepper; set aside.
4. 4 In a large skillet over medium heat, cook ground beef, ground pork, and onion until beef and pork are evenly brown and onion is tender. Drain grease. Mix in rice. Stir in toasted chestnuts, broth, remaining 1/3 cup butter, pine nuts, raisins, and brandy. Season with 1 teaspoon salt and 1/2 teaspoon pepper. Continue cooking until all liquid has been absorbed by stuffing. Fill all turkey cavities with stuffing and tie in place with kitchen twine.
5. 5 Place turkey on a rack in a roasting pan and loosely cover breast and thighs with aluminum foil. Pour about 1/4 inch water into the bottom of the pan. Maintain this level of water throughout cook time.
6. 6 Roast turkey in the preheated oven for 3 to 4 hours, brushing occasionally with remaining butter-juice mixture. Increase oven temperature to 400 degrees F (200 degrees C) during final hour of roasting and remove foil. An instant-read thermometer inserted into the thigh near the bone should read at least 165 degrees F (74 degrees C).

By Penelope Karagouni

Ingredients

• ✓ chestnut
• salt
• napa cabbage
• jujube
• water
• fermented shrimp
• scallion
• garlic
• ginger
• radish
• pear
• carrot
• red chile pepper
• green chile pepper
• brown sugar
• salt

Instructions

1. 1 Dissolve 1/2 cup coarse salt in a large bowl of water. Submerge cabbage in the salted water and let soak, 12 to 24 hours. Drain. Rinse well and drain, squeezing out excess water.
2. 2 Soak jujube in a small bowl of water for 10 to 15 minutes. Drain, pit, and cut into thin slices.
3. 3 Combine 1/2 cup water, salted shrimp, scallions, garlic, and ginger in a food processor; puree until smooth.
4. 4 Pour puree into a large bowl; add jujube, radish, chestnuts, pear, carrots, red chile pepper, green chile pepper, brown sugar, and 2 teaspoon salt. Stir in remaining 5 cups water. Mix in cabbage until well coated.
5. 5 Pack cabbage mixture into an airtight jar. Pour in any liquid left in the bowl.
6. 6 Seal and let sit at room temperature until starting to ferment, 1 to 2 days. Transfer to the refrigerator.

By mykoreaneats

Ingredients

• ✓ chestnut
• shiitake mushroom
• beef short rib
• water
• onion
• soy sauce
• garlic
• brown sugar
• rice wine
• radish
• carrot
• egg
• corn syrup
• sesame oil
• black pepper
• green onion

Instructions

1. 1 Soak shiitake mushrooms in a bowl of very warm water until softened, about 3 hours. Drain and slice into strips.
2. 2 Soak short ribs in a bowl of cold water for 20 minutes, changing the water a few times. Drain and bring ribs to room temperature, about 30 minutes.
3. 3 Bring a large pot of water to a boil. Add short ribs; cook until no longer pink, about 10 minutes. Drain and rinse with cold water. Remove any loose particles and excess fat; transfer to a large pot.
4. 4 Mix 2 cups water, sliced onion, soy sauce, garlic, brown sugar, and rice wine in a bowl; pour over ribs in the pot. Bring to a boil; cook for 20 to 25 minutes. Stir in shiitake mushrooms, radish, and carrot. Reduce heat to low and simmer, stirring occasionally, until short ribs are tender, about 1 hour.
5. 5 Stir eggs, corn syrup, sesame oil, and black pepper into the pot. Increase heat to medium-high; cook, stirring frequently, until most of the cooking liquid has evaporated, about 15 minutes. Transfer short ribs to a serving platter and top with chopped green onion.

By dleewla

Ingredients

• ✓ chestnut
• green onion
• corn syrup
• date
• beech mushroom
• carrot
• potato
• sesame oil
• rice vinegar
• garlic
• red pepper flakes
• brown sugar
• soy sauce
• garlic
• ginger
• onion
• beef short rib

Instructions

1. 1 Soak beef short ribs in a large bowl of cold water to remove residual blood, about 30 minutes.
2. 2 Place short ribs, onion, ginger, and 2 cloves garlic in a large pot and cover with water. Bring to a boil, skimming any foam that floats to the top, 20 to 30 minutes. Measure out 2 cups of broth and reserve. Drain short ribs and rinse under cold water; discard onion, ginger, and garlic. Cool until easily handled.
3. 3 Make slits in each short rib to remove or cut away excess fat.
4. 4 Return short ribs to the pot. Add reserved broth, soy sauce, brown sugar, red pepper flakes, 4 minced garlic cloves, rice vinegar, and sesame oil. Simmer over low heat until flavors combine, about 45 minutes. Add potatoes, carrots, mushrooms, chestnuts, and dates. Continue simmering until potatoes are tender and sauce thickens, about 10 minutes.
5. 5 Stir corn syrup into the sauce. Simmer until sauce has a slightly syrupy consistency, about 5 minutes more. Garnish with green onion slices and serve.

By mykoreaneats

Ingredients

• ✓ chestnut
• corn syrup
• heavy cream
• bittersweet chocolate
• chestnut spread
• butter
• powdered sugar
• baking powder
• baking soda
• salt
• cocoa powder
• granulated sugar
• all-purpose flour
• vanilla extract
• sour cream
• canola oil
• egg
• coffee
• bittersweet chocolate
• baking spray

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Spray 3 (9-inch) round cake pans with baking spray.
2. 2 Combine chocolate morsels and hot coffee in a medium bowl; let stand for 2 minutes and then stir until chocolate is melted, 1 to 2 minutes. Whisk in eggs, oil, sour cream, and vanilla until smooth.
3. 3 Whisk together flour, sugar, cocoa powder, salt, baking soda, and baking powder in a large bowl. Stir in egg mixture. Fold in chopped chestnuts. Divide batter evenly between prepared pans (about 2 cups per pan).
4. 4 Bake in the preheated oven until a wooden pick inserted in center comes out clean, 18 to 20 minutes. Let cool in pans about 10 minutes. Invert onto a wire rack and let cool completely, about 1 hour. Trim cooled cakes flat, if necessary.
5. 5 Beat powdered sugar, butter, and chestnut puree in a large bowl with an electric mixer on medium-high speed until filling is creamy, about 2 minutes.
6. 6 Place 1 cake layer on a cardboard round cut to the same size as cake. Spread half of the filling onto the cake layer, spreading just slightly past the edge of the layer (about 1 cup). Repeat with a second cake layer and remaining filling. Top with final cake layer. Smooth excess frosting flush with the sides of the cake. Refrigerate cake until chilled, about 20 minutes.
7. 7 Place chocolate in a 4-cup glass measuring cup with a spout for the glaze; set aside. Bring cream and corn syrup to a low simmer in a small saucepan over medium-low, stirring occasionally. Pour cream mixture over chocolate, and let stand 2 minutes. Stir glaze with a spatula until completely smooth. Let stand at room temperature, stirring occasionally, until cooled to 100 to 105 degrees F (37 to 40 degrees C), 4 to 10 minutes. Glaze should be pourable and fluid.
8. 8 Remove chilled cake from the refrigerator, and place on a wire rack or inverted bowl inside a rimmed baking sheet. Quickly pour glaze over top of cake, allowing glaze to flow down the sides, making sure cake is completely covered. A spoon can be used to scoop up and reuse glaze to drizzle and coat sides. Let stand for 1 minute, allowing excess glaze to drip off the sides. Run an offset spatula around bottom edge of cake to remove any drips. Chill cake until glaze is set, about 1 hour.

By Anna Theoktisto