Brussels Sprouts with Bacon and Chestnuts

Chestnuts are delicious But the main roast and shell pain (have you ever expand all over the kitchen of chestnuts. I have jarred (canned) More like it) chestnuts Really work better than the cake you roast and Peel yourself. Texture and moisture content and consistency. Therefore, we recommend using canned red chestnuts for textbooks. You can grill and your own shell if you want to

1 put in a large pot of salted water, stoveWhile brussels sprouts hot cut in half and thinly slice starting at the top of the task to sprout stem and discard the 1/4-inch end of the stem

2 cut Bacon in slices approximately 1/4 inches wide and put in a large pan saut over medium heat.

3 when water is boiling. Add all brussels sprouts and boil them for 2 minutes while boiling sprouts get bowl of ice at large.Brussels sprouts transfer with ice (this will shock they green spark and stop cooking) and thoroughly chill colander to drain away.

4 when almost ready bacon bits red onion and toys and moreOpen heat and stir-fry Bacon and onion until onion begins to Brown

5 add chestnuts and brussels sprouts with Bacon and pan saut onions add chicken stock and toys stimulate integration in approximately 1 tea spoon of salt in more or less to taste cooking over high heat 2-3 minutes, add pepper to taste

Serves hot with lime wedges squeeze lemon juice over the little sprouts right before you eat.

Serves as the 8-10

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Garlic Mashed Potatoes

Page 1 of potato pound sand olive oil2 garlic1 Yukon Gold live or other yellow waxy potatoSalt1/3 tbsp butter cup cream3

1 preheat oven to 400 F The outer layer of skin their garlic papery, both from the head itself still paring knife issued, slice tops off (1/4-inch to 1/2-inch) of garlic cloves, so they're all Tak drizzling olive oil garlic heads NorthSalt gently and gradually cut in aluminium foil bake 30 to 40 minutes or until the cloves touch soft feel and is beginning to Brown (see recipe red garlic our) remove from the oven and let cool

2 while garlic is with them and chop potatoes into 1-inch size area, put the potatoes pots medium add salt 1/2 teaspoon cover with cold water.Bring a pot to a boil and reduce to simmer Cook your potatoes until tender when pierced with a fork Approximately 15 minutes.

3 khrimopun and the butter melt together in a small pan on the stovetop or in the Microwave Bowl pot pipes with potatoes and put back on the stovetop over low heat.Enter drained potatoes pots that back in the Red Bipkrathiam into potato masher and start mashing potatoes with a fork or large add cream and butter and potato mash until the that you want to beat them over-or their potato becomes gummy

Taste for salt and add some if necessary.

Serves 4-6

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Apple Cranberry Chutney

I like making chutneys, because they're so easy. Just make a fruit cooking some onion Vinegar, sugar and spices and because chutneys to chicken to our midweek lunch was good, so this Apple cranberry chutney works even better with Turkey and I am unable to agree, chutney pork is different in texture, depending on the type and time of your Apple (Granny Smiths, our focus to mush pretty quickly). I like this version with a bit of structure, but you can make a food long and it will more easily like sauce

2 good cooking apples (2 cups peeled and chopped) 1 Cup fresh or frozen cranberries1 2 cups chopped onion1//4 cup Apple vinegar1/3 to 1/2 cup of Brown sand sugar1 Orange sand freshly grated zest1 ginger1 1/2 teaspoonCinnamonSmall pinch of ground clove

Place all ingredients into a central potBring to a boil reduce to low and simmer covered for 20 minutes cooking disclose and cook a few minutes.To reduce any remaining liquid

Refrigerate up to 2 weeks.

Makes about 2 cups

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Preserved Pears

5-6 lbs Bartlett pears2 cups sugar2 quarts water2 anise4 stars cardamom canning jars pods1 stick cinnamon3 1-quart 4 or 6-8 pint jars

If you plan on our shelf for canning (non-refrigerated storage), sterilize Jug with which placed In the oven for 10 minutes, 200 F or in boiling water for 10 minutes when the jar full of PEAR, you will want to process in the shower with you need a large (12-quart) If you're using the jug 16-quart pint if you are using the jug quart pot rack partner below (we use a full rack of steaming) to jars don't touch the bottom of the Pan Q3 how filled with hot water and put it on the stove to boil it, while the water is heatingContinue with the recipe if you plan to freeze or refrigerate your canned pears, you can skip this step.

1 Peel and core pears quarter into a bowl of cold water that has been acidified with citric acid or lemon juice (can use the contents of the capsule is vitamin C), to help prevent the action of pears from oxygen.

2 in the large (5 or 6 quart) pot add sugar.Water and spices brought to a boil transferring quarterly PEAR, and lemon sugar solution of boiling water, boil again.Cooking for 5 minutes.

3 canning jar your pack with PEAR syrup filling the rest through our comprehensive leave 1/2-inches of headroom and tops of the jar with dry frame paper towel placed on lids

4 if canning for long-term storage layer (through), placed in the bath for 20 minutes.

Make 3 to 4 quarts

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