Stove Roasted Chestnuts Food

STOVE-ROASTED CHESTNUTS

Steps:

• Using a small sharp knife or a chestnut knife, carve an "X" in the flat side of each chestnut. Place chestnuts in an even layer, "X"-side down, in a chestnut-roasting pan. Cook chestnuts over low heat until opened, 20 to 25 minutes. Peel immediately, using a towel if chestnuts are too hot to touch.

ROASTED CHESTNUTS OVEN OR STOVE TOP

Steps:

• Toss chestnuts with oil.
• In a dry pan over low heat heat pan till hot, then add chestnuts cover and stir every few minutes for 15 minutes.
• Add water and continue to roast, covered and stirring until water is evaporated and chestnuts are tender about 5 minutes.
• Serve hot with salt.
• Or Oven method:.
• Preheat oven to 425 degrees.
• Roast unseasoned chestnuts for 20 to 30 minutes or until chestnuts are tender, easy to peel, golden brown in color, and the shells are beginning to open. For even roasting, gently stir to turn them over after about 10 minutes. The sliced part of the shells will curl back.
• Remove the nuts from the oven, make a mound of them in an old towel, wrap them up, squeeze them hard -- they should crackle -- and let them sit for a few minutes.
• Meanwhile open a bottle of vino, pour yourself a glass, Peel nuts when they are cool enough to handle, and serve with salt if desired. Because hot chestnuts peel easier than cold ones.
• Enjoy!

STOVE TOP CHESTNUT STUFFING

Steps:

• Melt 2 tablespoons of butter in a saucepan.
• Add the onion and celery and saute over medium heat until tender, 5-6 minutes.
• Add the chestnuts and mushrooms and saute for 2-3 minutes.
• Add the water and remaining margarine, bring to a boil.
• Stir in the bag of stuffing and mix well.
• Cover, remove from heat and let stand 5 minutes.

ROASTED CHESTNUTS

Steps:

• 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.

ROASTED CHESTNUTS

Steps:

• Make a large X in each chestnut with chestnut knife or a sharp paring knife, cutting through shell. Toss chestnuts with oil in a bowl.
• Heat dry skillet over moderately low heat until hot, then roast chestnuts in skillet on stovetop, covered, stirring every few minutes, for 15 minutes total.
• Add water and continue to roast, covered, stirring occasionally, until water is evaporated and chestnuts are tender, about 5 minutes more. Serve hot.