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  2. Holey-Pan-Roasted Chestnuts Recipe - AOL

    homepage.aol.com/food/recipes/holey-pan-roasted...

    Test one chestnut for tenderness and then leave the whole bunch to cool a little before serving with some salt. Oven Method: Preheat the oven to 400?F. Cut little crosses in the chestnuts as described before, then place them in a roasting pan and cook uncovered for 20-30 minutes.

  3. Holey-Pan-Roasted Chestnuts Recipe - AOL

    www.aol.com/food/recipes/holey-pan-roasted-chestnuts

    Oven Method: Preheat the oven to 400?F. Cut little crosses in the chestnuts as described before, then place them in a roasting pan and cook uncovered for 20-30 minutes.

  4. Holey-Pan-Roasted Chestnuts Recipe - AOL

    w.main.welcomescreen.aol.com/food/recipes/holey...

    Home & Garden. Lighter Side. News

  5. Chestnut Oyster Stuffing Recipe - AOL

    www.aol.com/food/recipes/chestnut-oyster-stuffing

    Bake in the oven, stirring occasionally, for 30 minutes or until a nice toasty color forms on the cornbread. Meanwhile, melt the 5 tablespoons of butter in a skillet.

  6. 21 Chestnut Recipes That Demand a Spot on Your Holiday Table

    www.aol.com/entertainment/21-chestnut-recipes...

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  7. Chuckwagon - Wikipedia

    en.wikipedia.org/wiki/Chuckwagon

    A chuckwagon, or chuck wagon, is a horse-drawn wagon operating as a mobile field kitchen and frequently covered with a white tarp, also called a camp wagon or round-up wagon. [1] It was historically used for the storage and transportation of food and cooking equipment on the prairies of the United States and Canada. [ 2 ]

  8. Sweet chestnut - Wikipedia

    en.wikipedia.org/wiki/Sweet_Chestnut

    Cooking dry in an oven or fire normally helps remove this skin. Chestnuts are traditionally roasted in their tough brown husks after removing the spiny cupules in which they grow on the tree, the husks being peeled off and discarded and the hot chestnuts dipped in salt before eating them.

  9. Mont Blanc (dessert) - Wikipedia

    en.wikipedia.org/wiki/Mont_Blanc_(dessert)

    Recipes of similar dishes appeared by numerous names. However, dishes sharing the same name may differ in forms: vermicelli versus bulk, or the layout. Chestnut purée with cream (1871 cookbook by Urbain Dubois) [21] Urbain Dubois called the dish chestnut pureé with cream in 1871, [21] and purée de marrons à la crème in 1876. [22]