10875 sprouts pearl chestnuts Recipes

chestnut flour, apple cider , mint tea or 3 -4 cups water, oil , tahini or 3 -4 tbsp sesame butter, salt, cinnamon, vanilla

chestnuts, whole wheat flour, nutritional yeast, lemon juice, potato, stalks green onions, stalks celery, carrot, soy sauce, basil, thyme, rosemary, warm water

chestnuts, chopped, bacon, chopped, butter, shallot, chopped, garlic clove, whole, water, parmesan cheese, parsley, chopped, dried sage, wonton wrappers

chestnuts in the shell (3/4 to 1 lb.), honey, pickling spice, slender baguette , brushed with butter and toasted, extra-sharp white cheddar cheese, thinly sliced, watercress sprigs, salt and pepper

sprouted mung beans (try to use organic ), cilantro, leaves only, lemon juice, extra virgin olive oil, muchi curry (or any curry paste or sauce), cayenne pepper, soy sauce, minced garlic, stone ground mustard

sprouted organic mung beans, organically grown cilantro, leaves only, organic lemon juice, organic olive oil, muchi curry, organic cayenne pepper, organic raw soy sauce, minced organic garlic, organic stone-ground mustard

glutinous rice (also called sweet or sticky rice, available at chinese or asian markets), pork or ground, green onion (spring onion) minced (at least 3 tbsp), water chestnuts, minced, egg white, light soy sauce, dry sherry, salt, black pepper , to taste, cornstarch , or as needed, preparation, soak the glutinous rice in water for at least 6 - 8 hours (preferably overnight). drain well in a sieve or colander. spread out the rice on a baking sheet. note: drain and spread out the rice just before making the pearl balls, so that the rice doesn tsp dry out too much., mince or grind the pork if not using ground pork., in a large bowl, combine the pork, soy sauce, sherry, green onion, water chestnuts, salt, pepper, egg white and cornstarch., prepare the steamer for steaming., take about 1 tbsp of the ground pork mixture and form into a ball. roll lightly over the glutinous rice and place on a heatproof plate. continue with the rest of the pork mixture, placing the balls 1/2-inch apart. (you will need at least 2 plates). 6. place the plates in a steamer container or on a bamboo basket in a wok. cover and steam the pearl balls over boiling water for between 25 - 35 minutes, until they are cooked through. steam in two batches if needed., serve the pearl balls hot with soy sauce., variation, add a few softened chinese black mushrooms and/or minced ginger to the pork mixture.

fresh brussels sprouts, trimmed and halved, butter, king arthur unbleached all-purpose flour, salt, pepper, chicken broth, sliced water chestnuts, drained

chestnut flour, sugar, walnut pieces, milk, very cold, extra virgin olive oil, chopped fresh rosemary leaves, lemons, sliced paper -thin, seeds removed, sugar

chestnuts, melted butter, ground black pepper, cream, chopped parsley, grated onions, salt, poultry seasoning, dry bread crumbs, chopped celery, seedless raisins (optional)

sprouted green gram, fresh coconut, grated, onions, chopped, tomatoes, peeled and chopped, whole red chilies, fenugreek seeds (methi), turmeric powder, salt, divided, oil

sprouted wheat , whole wheat or 2 cups spelt flour, sea salt, cold butter, cold palm shortening (i use spectrum brand), ice water, vinegar

pearl onions (preferably red ), roasted, shelled , and skinned chestnuts; see how to roast fresh chestnuts ; (1 lb in shell or 14 oz bottled whole), unsalted butter, chicken broth, celery ribs, sliced 1/2 inch thick, shallots, coarsely chopped (1/2 cup), fresh thyme, dry white wine

chestnuts (see note , above), pearl or cipollini onions, chanterelle or cremini mushrooms, unsalted butter, chopped fresh thyme, chicken broth , or as needed, salt and ground pepper

chestnuts, brussels sprout, water, salt, chicken broth or 1 cup vegetable broth

fresh brussels sprouts, trimmed and halved, butter, all-purpose flour, salt, pepper, chicken broth, sliced water chestnuts, drained

chestnuts, brussels sprouts, trimmed, unsalted butter, minced shallots, minced fresh herbs, salt and freshly ground pepper to taste