20 BEST WAYS TO USE CHESTNUTS
Steps:
- Select your favorite recipe.
- Organize all the required ingredients.
- Prep a chestnut recipe in 30 minutes or less!
Nutrition Facts :
ONE-PAN DRUNKEN NOODLES RECIPE BY TASTY
You'll love this homemade take on a classic Thai takeout favorite. Tender rice noodles are stir-fried with chicken and an array of colorful vegetables, then doused in a sweet and savory sauce made with honey, soy sauce, fish sauce, hoisin, and sesame oil and kicked up with Thai chiles--use as many as you'd like according to your desired spice level.
Provided by Tikeyah Whittle
Categories Dinner
Time 1h45m
Yield 6 servings
Number Of Ingredients 22
Steps:
- In a large bowl, soak the rice noodles in warm water (about 100°F/38°C) for 60 minutes, then drain.
- Make the sauce: In a medium bowl, whisk together the garlic, ginger, Thai chiles, white pepper, honey, light and dark soy sauce, oyster sauce, hoisin sauce, fish sauce, and sesame oil.
- Heat 2 tablespoons of vegetable oil in a large wok over high heat until shimmering. Add the chicken and cook for 4 minutes, until lightly browned on the outside and no longer pink inside. Transfer the chicken to a bowl.
- Heat the remaining 2 tablespoons of oil in the wok over high heat until shimmering. Add the onion, carrot, bell pepper, baby corn, and scallions and sauté for 5-6 minutes, until the onion is translucent.
- Add the rice noodles and sauce and toss to coat well. Add the chicken and Thai basil and toss to incorporate.
- Enjoy!
Nutrition Facts : Calories 482 calories, Carbohydrate 71 grams, Fat 13 grams, Fiber 2 grams, Protein 17 grams, Sugar 12 grams
DRUNKEN CHICKEN
I picked up the McCormick Cookbook for 50 cents in a thrift shop, mainly because this recipe, chicken breasts in a rich rum flavored cream sauce, caught my eye. It was a good move. The chicken was absolutely delicious. I had it on noodles, and thought it was perfect that way. But it would go with many things. I did not include the marinating time in the total cooking time, which is 30 minutes.
Provided by Charmed
Categories Chicken Breast
Time 35m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- Pound chicken breasts to 1/2" thickness and pierce several times with a fork; place in a single layer in a shallow glass dish and set aside.
- Combine rum, nutmeg, soy sauce, lime juice, brown sugar, bon appetit seasoning, crushed red pepper and ginger and mix well; pour over chicken and marinate at room temperature for 30 minutes, turning once.
- Melt the butter over a medium heat in a skillet with a cover.
- Remove the chicken from the marinate (but reserve the marinade) and saute in the butter until cooked through; when done, remove the chicken from the pan and keep warm.
- Add the mushrooms to the pan and sautee until cooked.
- Reduce the heat to low, add the marinade, and then gradually add the sour cream, stirring well, until the mixture is well-blended.
- Cover and simmer for about 5 minutes.
- You might want to check and stir it once or twice during the cooking time to keep it from separating.
- Serve the sauce over the chicken.
- Sprinkle with additional nutmeg if desired.
- NOTES:.
- If you don't have bon appetit seasoning, you can substitute a mixture of celery salt and onion powder in equal amounts.
- If you would rather use celery seed and/or dried onion flakes, try to crush them up as much as possible, and add about 1/4 teaspoons of salt.
- Also, if you find the sauce getting too thick, you can always thin it just a bit with a little milk or cream.
Nutrition Facts : Calories 361.4, Fat 19.5, SaturatedFat 11.6, Cholesterol 109, Sodium 402.8, Carbohydrate 7.7, Fiber 0.5, Sugar 4.2, Protein 30.7
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.
DRUNKEN PASTA RECIPE BY TASTY
We're drunk in love with this quick and easy dish! Buttery, wine-soaked pasta topped with crunchy garlic breadcrumbs is the pasta party dreams are made of.
Provided by Betsy Carter
Categories Dinner
Time 15m
Yield 2 servings
Number Of Ingredients 14
Steps:
- Bring a large pot of heavily salted water to a boil.
- Make the bread crumb gremolata: Heat the olive oil in a small pan over medium heat. Add the bread crumbs and garlic and cook, stirring frequently, until the bread crumbs are golden brown, 2-4 minutes. Transfer the bread crumbs to a heatproof bowl.
- Add the parsley, lemon zest, and salt and stir to combine. Set aside.
- Make the drunken bucatini: Once the water is boiling, add the bucatini and cook until just shy of al dente, 6-7 minutes. Reserve ½ cup (240 ml) pasta cooking water, then drain.
- While pasta is cooking, heat a large, high-walled skillet over medium heat. When the pan is hot, add the olive oil, garlic, and red pepper flakes. Cook, stirring constantly, for about 30 seconds, until fragrant. Melt 1 tablespoon of butter in the pan and continue to stir for about 1 minute more, until the garlic starts to brown.
- Add the red wine to the pan and cook until reduced by about 25%, 2-3 minutes.
- Add the drained bucatini to the pan and toss gently with tongs. The wine will reduce more as the noodles cook through and soak up the wine, 2-3 minutes.
- Add the remaining 5 tablespoons of butter, the salt, and pepper. Toss until the butter is melted and the pasta is silky, about 2 minutes.
- Divide the pasta between 2 bowls and top with the bread crumb gremolata. Serve immediately.
- Enjoy!
Nutrition Facts : Calories 1085 calories, Carbohydrate 119 grams, Fat 56 grams, Fiber 4 grams, Protein 18 grams, Sugar 5 grams
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