ADVERTISEMENT
The Recipe Link
Cooking on the net since 1996!
Recipelink.com
- Real Recipes from Real People -

OOPS!DON'T FORGET TO PEEL AFTER ROASTING

Misc.
ADVERTISEMENT

Susan Just in case you didn't know allow the chestnuts to cool and then peel them before eating or freezing them. Pearl P.S. My daughter would eat them by the handfuls if she could.


MsgID: 0029057
Shared by: Pearl/Pa
In reply to: Recipe(tried): Marinated Roasted Chestnuts
Board: Cooking Club at Recipelink.com
  • Read Replies (5)
  • Post Reply
  • Post New
  • Save to Recipe Box
ADVERTISEMENT
Random Recipes
  • Salt and Pepper Shrimp (Ming Tsai)
  • SALT AND PEPPER SHRIMP Canola oil to cook and deep fry 1 1/2 pounds large U-15 shrimps (15 per pound), deveined, shell on 1 cup scallions cut into 1 inch pieces 1/4 cup sliced garlic 1/4 cup julienned fresh ginger 1/2...
  • Spicy Oven-Fried Onion Rings
  • SPICY OVEN-FRIED ONION RINGS 3 cups fat-free or low-fat buttermilk 1 large sweet onion, such as Vidalia or Texas Sweet, peeled, cut into 1/4-inch thick slices and separated into rings 2 cups dry unseasoned bread crumb...
  • Claire's Corner Copia Cheddar Scones
  • CHEDDAR SCONES "Cheddar scones are delicious served at breakfast with apple butter; they make a wonderful lunch sandwich when filled with curried egg salad and a little mango chutney; and they are the perfect accompan...
  • Peach Upside Down Cake (using frozen peaches, 1960's)
  • PEACH UPSIDE DOWN CAKE "Company coming? Upside down cakes are always popular - and this one's so pretty, too." 2 (12 ounce) package Birds Eye Sliced Peaches, thawed 1 tablespoon lemon juice 1/2 cup butter, softened...
  • Ham and Cheese Stuffed Chicken Breasts
  • HAM AND CHEESE STUFFED CHICKEN BREASTS 2 tablespoons molasses 2 tablespoons spicy brown mustard 8 thin boneless, skinless chicken breast halves (1/4 inch thick, 1 1/2 pounds total) 4 teaspoons vegetable oil 1 teasp...
ADVERTISEMENT
  • Carrot Vichyssoise (blender or food processor)
  • CARROT VICHYSSOISE 1 leek, white part only, roughly chopped (about 1 cup) 2 tablespoons unsalted butter 2 potatoes, peeled and cut into chunks (about 4 cups) 3 carrots, peeled and sliced (about 3 cups) 4 cups canned, ...
UPLOAD AN IMAGE
Allowed file types: .gif .png .jpg .jpeg

POST A REPLY
Post a Request - Answer a Question
Share a Recipe
Thank You To All Who Contribute
  • OOPS!DON'T FORGET TO PEEL AFTER ROASTING
  • Please select one:
  • This message includes a recipe that I have not made Recipe: will appear as the first word of the title
  • This message includes a recipe that I have made Recipe (tried): will appear as the first words of the title
  • This message is a question or a request for a recipe ISO: (In Search of) will appear as the first words of the title
  • This message is to thank the person(s) that answered my request Thank You will appear as the first words of the title
  • No Prefix


  • Do not use the message boards for advertising or solicitation of our visitors.
  • Do not post personal data about yourself or others such as resumes, phone numbers, addresses, etc.
  • Be kind. Rude or offensive posts are not acceptable. If you should find a posting that is objectionable to you please do not post a response. E-mail a message to: help@recipelink.com If a complaint is made against a message it is removed.
  • Choose the board topic that best suits your post. Off topic messages may be moved or removed. Posts of the same request to more than one message board will be deleted.
  • Please do not request that responses be e-mailed directly to you - we work together as a group and we all want to enjoy the replies!
  • Please keep posting of URLs to a minimum and limited to exact responses to requests. Posts with links included are removed if they are inaccurate, if they don't lead to the exact answer to the request or if the site content doesn't meet our criteria for sites we link to.
  • E-mail all site-related questions and comments to:help@recipelink.com
  •  The message boards are monitored and not all posts are accepted. We reserve the right to modify, move, use or remove (or not remove) information posted at our discretion and without prior notification or explanation. Failure to follow the guidelines may result in loss of access. These guidelines are subject to change without notice.

     Not required, but a request: Please take a moment to post a thank you to those that take the time (sometimes hours) to find the recipe or information you requested!

    Thank you for participating!
POST A NEW MESSAGE
Post a Request - Answer a Question
Share a Recipe
Thank You To All Who Contribute
  • Please select one:
  • This message includes a recipe that I have not made Recipe: will appear as the first word of the title
  • This message includes a recipe that I have made Recipe (tried): will appear as the first words of the title
  • This message is a question or a request for a recipe ISO: (In Search of) will appear as the first words of the title
  • This message is to thank the person(s) that answered my request Thank You will appear as the first words of the title
  • No Prefix
  • Do not use the message boards for advertising or solicitation of our visitors.
  • Do not post personal data about yourself or others such as resumes, phone numbers, addresses, etc.
  • Be kind. Rude or offensive posts are not acceptable. If you should find a posting that is objectionable to you please do not post a response. E-mail a message to: help@recipelink.com If a complaint is made against a message it is removed.
  • Choose the board topic that best suits your post. Off topic messages may be moved or removed. Posts of the same request to more than one message board will be deleted.
  • Please do not request that responses be e-mailed directly to you - we work together as a group and we all want to enjoy the replies!
  • Please keep posting of URLs to a minimum and limited to exact responses to requests. Posts with links included are removed if they are inaccurate, if they don't lead to the exact answer to the request or if the site content doesn't meet our criteria for sites we link to.
  • E-mail all site-related questions and comments to:help@recipelink.com
  •  The message boards are monitored and not all posts are accepted. We reserve the right to modify, move, use or remove (or not remove) information posted at our discretion and without prior notification or explanation. Failure to follow the guidelines may result in loss of access. These guidelines are subject to change without notice.

     Not required, but a request: Please take a moment to post a thank you to those that take the time (sometimes hours) to find the recipe or information you requested!

    Thank you for participating!