STOVE TOP ROAST RECIPES
ROASTED CHESTNUTS OVEN OR STOVE TOP - FOOD.COM - RECIPES ...
This is a pretty simple recipe made stove top. These are great to bring on a winter snow covered walk to keep warm. Do use an oven mitt to remove the chestnuts from the cookie sheet for they will burn ya!. Use dry, firm chestnuts; very soft and very hard chestnuts might be rotted. An overcooked chestnut is dried out and hard. Cover the chestnuts with a towel to keep them warm while serving. Try a little salt on your chestnuts. If the inner skins do not come off easily, the chestnut is either undercooked or overcooked Be sure to immobilize the chestnut with a dish towel, oven pad, oven mitt, so it will keep the chestnut from rolling when cutting. If you don't score them they will explode in the oven! The inner skin, called the pellicle, can be eaten or removed.
Total Time 25 minutes
Prep Time 5 minutes
Cook Time 20 minutes
Yield 10 serving(s)
Number Of Ingredients 4
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!
Nutrition Facts : Calories 145.6, FatContent 2.2, SaturatedFatContent 0.3, CholesterolContent 0, SodiumContent 1.5, CarbohydrateContent 30.1, FiberContent 0, SugarContent 0, ProteinContent 1.1
STOVE TOP MEATLOAF | COOKING MAMAS
"This is Not Yo Mama's Meatloaf!" My whole family had seconds & thirds! If you have any leftovers, this would make an awesome meatloaf sandwich the next day! Recipe by my cousin Tonya McNutt Bailey, Sandy Glenn & Kimberly Hilde Anderson
Provided by Cooking Mamas
Categories Entrée
Yield 10
Number Of Ingredients 5
Steps:
- Preheat oven to 350 degrees. Spray a 10x5x3-inch loaf pan with nonstick cooking spray; set aside.
- Place the meat, stuffing mix, water, and eggs, into a gallon-size zip top bag or bowl. Smoosh it all together, then dump it into the prepared loaf pan.
- Spread BBQ sauce or Ketchup over the top and bake for 1 hour.
- Let rest for 5-10 minutes before serving.
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From izzycooking.com
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From topsecretrecipes.com
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