12154 marinated crispy chestnuts Recipes

graham cracker crumbs, butter, heaped tbsp sweetened chestnut puree, cream cheese, superfine sugar, eggs, egg yolks, sour cream, lime juice, vanilla extract, rum, sweetened chestnut puree, water, rum, sweetened chestnut puree, superfine sugar, butter

dried white beans such as cannellini , great northern, or navy (about 1 1/4 cups), picked over and rinsed, sliced pancetta, chopped, onion, chopped, garlic cloves, finely chopped, extra-virgin olive oil, whole tomatoes in juice, drained , reserving juice, and chopped, low-sodium chicken broth (28 fl oz), water, parmigiano-reggiano rind (roughly 3 by 2 by 1/2 inch), salt, black pepper, bottled peeled cooked whole chestnuts (8 oz), halved, cavolo nero or regular green kale, stems and center ribs discarded and leaves torn into bite-size pieces, chopped fresh thyme, grated parmigiano-reggiano, garnish: parmigiano-reggiano shavings ; extra-virgin olive oil for drizzling; black pepper; fresh thyme sprigs; whole chestnuts

short-grain rice, fresh chestnuts, shelled and peeled or 5 oz cooked peeled chestnuts, sea salt, sake or 1 1/2 tbsp white wine, black sesame seeds, toasted

butter, melted, crispy rice cereal, coarsely crushed, all-purpose flour, salt-free seasoning blend, boneless, skinless chicken breast tenders

peanut or vegetable oil, buttermilk, uncooked large shrimp, tails removed, all-purpose flour, progresso lemon pepper panko crispy bread crumbs, red onion, thinly sliced, oranges, peeled and cut in between sections as segments, loosely packed spinach or baby arugula, purchased citrus salad dressing, ground sea salt , preferably gray salt, freshly ground black pepper

boneless skinless chicken breasts, butter, melted, progresso recipe starters creamy parmesan basil cooking sauce, garlic powder, progresso italian style panko crispy bread crumbs, shredded parmesan or asiago cheese, hot cooked pasta or mashed potatoes (optional), shredded parmesan or asiago cheese (optional), chopped fresh basil or parsley (optional)

whole chicken, cut up, shake -and-bake (extra crispy), favorite ranch dressing

boneless skinless chicken breasts, sliced in long strips, whole wheat flour, seasoning salt, fresh ground pepper, garlic powder, crispy rice cereal, crushed lightly, egg whites, water, smooth peanut butter, splenda granular or 1 tbsp sugar, hoisin sauce, lime juice, soy sauce, chili-garlic sauce, sesame oil, water

crispy rice cereal (about half a 12-oz box), such as rice crispies, unsalted butter , cut into pieces, dark brown sugar, heavy whipping cream, light corn syrup, flaky sea salt , such as maldon, plus more for sprinkling, marshmallows

peeled cooked whole chestnuts, rinsed and drained (2 2/3 cups), leeks (white and pale green parts only), coarsely chopped (1 1/4 cups), olive oil, unsalted butter, onion, coarsely chopped (2 cups), celery ribs, coarsely chopped (1 1/4 cups), carrots, coarsely chopped (1 cup), turkish bay leaves or 1 california, tamari or soy sauce, qt water, salt , or to taste, chopped fresh flat-leaf parsley, chopped fresh sage, dry sherry or madeira, black pepper, olive oil, unsalted butter, sourdough loaf, crust discarded and bread cut into 1/4-inch cubes (4 cups), chopped fresh sage, peeled cooked whole chestnuts, chopped (2 2/3 cups), flaky sea salt (preferably maldon)

unsweetened chestnut puree, gorgonzola or 225 g soft blue cheese, chestnuts, cooked peeled and chopped, chopped fresh chives, brandy

chestnut puree (peeled ) or 400 g whole chestnuts (peeled), red onions, streaky bacon, breadcrumbs, butter

chestnuts, peeled or 1 lb chestnuts, ruby port or 1/4 cup tawny port or 2 tsp sugar, heavy cream (optional), salt, fresh ground pepper, brown chicken broth or 3 quarts turkey broth or 3 quarts beef broth

whole chestnuts, black mission figs, chestnut honey, truffle cheese, mache, bamboo skewers (soaked ), vinaigrette, shallot, fresh thyme, white wine vinegar, extra virgin olive oil, dijon mustard, salt and pepper to taste, chestnuts simmered and sauteed with butter, recipe courtesy of don pintabona , executive chef tribeca grill), put 2 lb of chestnuts in cold water, season with a pinch of salt and bring to a boil. cover and reduce the heat to a simmer for 40 minutes until tender. saute the cooked chestnuts with 3 tbsp of butter, reseason with salt and pepper and sprinkle with 2 tbsp of chopped parsley.

butter, shallots, sliced, garlic , smashed, chestnut puree (unsweetened ) or 8 whole chestnuts, roasted and shelled, black truffles, minced , save a little for garnish, chicken stock, heavy cream, truffle oil, espresso/ cappuccino machine

crushed tomatoes, marinated artichoke oil, chicken stock, garlic cloves, pressed, whole marinated artichoke hearts, salt and pepper

ketchup, mustard, chocolate flavored crispy rice cereal, skinless, boneless chicken breast halves

fine-quality milk chocolate, chopped, crispy rice cereal, dried soft apricots (2 oz), chopped, soft raisins (2 oz)