Asparagus With Water Chestnuts Food

ASPARAGUS WITH WALNUTS

Steps:

• 1. Fill a large bowl halfway with ice cubes and add some cold water. Place a colander squarely inside the ice bath. The colander will keep you from having to pick the asparagus out from amongst the ice cubes in the ice bath.
• 2. Bring a large pot of water to a rolling boil. Add 1 teaspoon salt. Add the asparagus and cook for 1 to 1½ minutes. You want them to be crunchy. If the asparagus are thicker, cook for 1½ to 2 minutes.
• 3. Remove the asparagus from the water using a slotted spoon and transfer them to the colander inside the ice bath. Move them around gently so the ice water penetrates the asparagus and accelerates the cooling process. Vegetables take longer than you think to cool so allow them to sit a few minutes in the ice water. Hold a piece of the asparagus in your hand for a few seconds to assure that it's really cool (even in the center). If the piece still feels warm, allow them to cool longer in the ice bath. Place them on a kitchen towel to drain any excess moisture.
• 4. Heat oil a medium skillet until hot (but not smoking), add the walnuts and season with 1/4 teaspoon salt. They should bubble and fry slightly in the oil. When you can smell the walnuts, add the paprika and cayenne and lower the heat to medium. Cook for about 30 seconds, stirring constantly, and transfer the mixture to a bowl. Set aside.
• 5. Toss the asparagus in the bowl with the walnuts and the oil. Let this mixture sit in the refrigerator for a few hours or a few minutes. When ready to serve, stir in the lemon juice. Serve immediately.

BACON-WRAPPED WATER CHESTNUTS

Steps:

• Combine the water chestnuts and soy sauce in a resealable plastic bag and let marinate at room temperature, tossing and massaging the bag occasionally, for 30 minutes.
• Preheat the oven to 400 degrees F. Wrap each water chestnut in a piece of bacon and secure with a toothpick. Set a cooling rack into a rimmed baking sheet and arrange the bacon-wrapped water chestnuts on top. Bake until the bacon renders its fat and is crisp, about 30 minutes.
• Meanwhile, stir together the ketchup, brown sugar, Worcestershire sauce and 1/3 cup water in a bowl to make a sauce.
• Remove the baking sheet from the oven and carefully lift the cooling rack off the baking sheet. Drain away any fat in the baking sheet and wipe dry with paper towels. Line the baking sheet with foil and lightly spray the foil with nonstick cooking spray. Carefully transfer the bacon-wrapped water chestnuts to the bowl with the sauce, swirling to fully coat, then spread out on the baking sheet.
• Return the baking sheet to the oven and bake, tossing every few minutes, until the sauce is reduced to a sticky glaze, about 15 minutes. Immediately transfer the bacon-wrapped water chestnuts to a warm serving platter. Sprinkle with pepper and serve while hot.

CHICKEN ASPARAGUS BAKE

Steps:

• Break two-thirds of the crackers into bite-size pieces; place in a greased 2-1/2-qt. baking dish. Top with chicken; spread soup over chicken. , In a large bowl, combine the asparagus, water chestnuts, mushrooms and mayonnaise; spoon over soup. Crush remaining crackers; sprinkle over the top., Bake, uncovered, at 350° for 30-40 minutes or until heated through.

BACON-WRAPPED WATER CHESTNUTS

Steps:

• Marinate the water chestnuts in soy sauce for 1 hour.
• Drain.
• Roll each chestnut in the brown sugar.
• Wrap each chestnut with a piece of bacon.
• Secure with a toothpick.
• Arrange on a cake rack in a shallow baking pan.
• Bake at 400 degrees F for about 30 minutes or until golden brown.
• Drain on paper towels.
• NOTE: This can be prepared ahead of time and stored in refrigerator until ready to bake.

ASPARAGUS-WATER CHESTNUT CASSEROLE

Steps:

• Place asparagus in bottom of a baking dish.
• Top with water chestnuts and soup.
• Top with buttered bread crumbs and bake at 350 degrees F.
• for 25 minutes.

STIR-FRIED ASPARAGUS WITH WATER CHESTNUTS

Steps:

• In a small bowl, combine the cornstarch, broth and soy sauce until smooth; set aside. In a large nonstick skillet or wok, stir-fry the asparagus, green pepper, onions and garlic in hot oil for 2-3 minutes. Add the mushrooms; stir-fry for 1-2 minutes. Add water chestnuts; stir-fry 1-2 minutes longer. Stir broth mixture; add to the vegetables. Bring to a boil; cook and stir for 2 minutes or until thickened.

ASPARAGUS AND WATER CHESTNUTS

Steps:

• Heat the olive oil and butter in a skillet over medium-high heat.
• Add the onion, and saute for a few minutes to release the flavor into the oil.
• Add the water chestnuts, asparagus, and vinegar then cook and stir for about 10 minutes, until the asparagus is cooked but still crunchy.

ASPARAGUS MUSHROOM BEEF STIR-FRY

Steps:

• In a large skillet or wok, cook beef over medium heat until no longer pink; drain and set aside. In the same pan, stir-fry the asparagus, water chestnuts, mushrooms and garlic in oil for 5 minutes or until crisp-tender. , In a small bowl, combine cornstarch and broth until smooth. Stir in the hoisin sauce, soy sauce and ginger. Pour over vegetables. Return beef to the pan. Bring to a boil; cook and stir for 2 minutes or until thickened. Remove from the heat; stir in tomato. Serve with rice if desired.

ASPARAGUS AND WATER CHESTNUTS

Steps:

• Heat the olive oil and butter in a skillet over medium-high heat. Add the onion, and saute for a few minutes to release the flavor into the oil. Add the water chestnuts, asparagus, and vinegar; cook and stir for about 10 minutes, until the asparagus is cooked but still crunchy.

TURKEY ASPARAGUS STIR-FRY

Steps:

• In a large skillet or wok, heat oil over medium-high heat. Add turkey; stir-fry until no longer pink, about 5 minutes. Remove and keep warm., Add the next 6 ingredients to pan; stir-fry until vegetables are crisp-tender, about 5 minutes. Combine water, soy sauce and cornstarch; add to skillet with water chestnuts. Bring to a boil; cook and stir 1-2 minutes or until sauce is thickened. Return turkey to skillet and heat through. Serve with rice and tomato wedges.

BACON WRAPPER WATER CHESTNUTS

Steps:

• Combine lemon juice, Worcestershire sauce, and seasoning salt in a bowl (or plastic baggy).
• Add water chestnuts to bowl or plastic baggy and let marinate for 15 minutes.
• Drain water chestnuts and wrap one half slice of bacon around each one, secure with toothpicks.
• Arrange on broiler pan and broil for 2-5 minutes on each side (place broiler pan 4 inches from heat). Bacon should be crispy.
• Place on serving dish and enjoy!

CHICKEN WITH WATER CHESTNUTS

Steps:

• Precook chicken with sliced onion, salt and pepper at 350°. If using boneless it is about 30 minute 5 minutes longer for bone-in chicken.
• Cool, remove from bone, discard skin. Cut into bite sized pieces, including the onion. Set aside.
• In a large bowl combine soup, mayonnaise, celery and drained water chestnuts. Add chicken and mix together.
• Spread in a greased 9x13 baking pan.
• Combine stuffing mix with melted butter/margarine. Spread over chicken mixture and bake 45 minutes at 350° until lightly brown and bubbly at the edges.
• (I use Bell's stuffing mix. I have used others and it has been fine, but Stove Top is not the type to use.I have used light mayo and reduced fat soup but it's not as tasty).