What are some good recipes for chestnuts?

Answer 1

We will have to do this together since between us we have the required ingredients

Answer 2

Cut a small slit in the chestnuts, boil in salted water until tender.
Cool & peeled. Prepare a basic cream sauce according to
recipe, making sure to use real butter. Once sauce is thickened to gravy like, add the chestnuts and heat till the chestnuts are warm. Now you have
creamed chestnuts, a good side dish. You also can roast the
chestnuts in the oven, but the boiling in salt water gives them
a better flavor we think.

Answer 3

Cut a small slit in each one, about 1/4 inch. Place in a pot of boiling water for 40 minutes. Drain, and spread out on a cookie sheet. Roast in the oven for an hour at 375. Allow to cool.

Crack them open and eat with a little salt, or candy them with some caramel. Use in stuffing or pumpkin pie. Make crepes and fill them with chestnut meats, melted butter and a little sugar.

How Mel Torme roasts them on an open fire is beyond me.

Answer 4

I do this on a grill, I've tries it in a fireplace in an oldfashioned fireplace popcorn popper ... basically a wire basket. .. and it was fun ... but it's a lot easier on a grill put the chestnuts on the grill or on a sheet of aluminum foil with holes poked in it and turn them occasionally until you can remove the shells easily. It takes 15 to 20 minutes. And just eat them like that.

Answer 5

Chestnut Beef Stew:

1 pound lean beef stew meat
3 tablespoons all-purpose flour
1 tablespoon vegetable oil
1 1/2 cups water
1/2 teaspoon dried thyme
1/2 teaspoon pepper
1/4 teaspoon dried marjoram
1/8 teaspoon dried sage
6 garlic cloves, peeled
2 (10 1/2-ounce) cans beef broth
2 tablespoons cold water
1 tablespoon all-purpose flour
3 cups (1-inch) cubed peeled eggplant
2 cups quartered small red potatoes
1 1/2 cups cooked, shelled, and halved chestnuts (about 1 1/2 pounds in shells)
1 (14.5-ounce) can no-salt-added stewed tomatoes
Thyme sprigs (optional)

Trim fat from beef. Cut the beef into 1-inch cubes. Combine beef and 3 tablespoons flour in a large zip-top plastic bag. Seal bag, and shake well to coat. Heat oil in a large Dutch oven over medium heat. Add beef, and cook 5 minutes, browning on all sides. Add 1 1/2 cups water and next 6 ingredients (water through broth); bring to a boil. Cover, reduce heat to low, and simmer 1 hour.

Combine cold water and 1 tablespoon flour in a small bowl; stir well. Add flour mixture, eggplant, potatoes, chestnuts, and tomatoes to beef mixture; bring to a boil. Cover; reduce heat to medium-low. Simmer 30 minutes or until vegetables are tender and stew is thick. Garnish with thyme sprigs, if desired.

Yield: 6 servings (serving size: 1 1/2 cups)