FRUIT FILLED WON TONS ALA MODE
Fill won ton wrappers with your favorite canned pie filling and serve over ice cream. It doesn't get any better than this!
Provided by Pot Scrubber
Categories Dessert
Time 18m
Yield 4 serving(s)
Number Of Ingredients 6
Steps:
- Open can of pie filling and mince fruit well.
- Place one teaspoon of filling on the center of a wonton wrapper. Place another won ton wrapper on top and seal the edges with water. Don't let any filling spill over or won ton will not seal. Press edges with a fork to ensure a tight seal and to create a decorative edge.
- Deep fry in a fryer till golden brown at 400* about 3 minutes.
- Remove from oil and drain on paper towels.
- Place 1 scoop of vanilla ice cream into 4 pretty little bowls and microwave them all at the same time for 20 seconds to soften the ice cream.
- Add 4 won ton fruit crisps on top of each and serve to guests who think you are brilliant.
- If using peach or apple, dust lightly with cinnamon.
- If using pumpkin, dust lightly with nutmeg.
- If using cherry, get out of the way or the sparks from the spoon hitting the bowl will put your eyes out.
- They are good. Really.
- There will be a lot of filling left over from your can, unfortunately. A shame to waste it- but- you can always have cherry, peach, or apple pie filling with cottage cheese for a protein rich breakfast the next day. Or pour the filling over pancakes. The point is -- well there really is no point -- does there always have to be one?
Nutrition Facts : Calories 334.7, Fat 2, SaturatedFat 0.8, Cholesterol 9.7, Sodium 393.7, Carbohydrate 70.9, Fiber 1.9, Sugar 1.9, Protein 7
HOW TO MAKE SAUERKRAUT
Try the simplest way to make classic sauerkraut using raw cabbage. This fermented food is great for your gut and goes very well with sausages and mustard
Provided by Jane Hornby
Categories Condiment
Time 30m
Yield Makes 4 x 450ml jars
Number Of Ingredients 4
Steps:
- Thoroughly wash a large tub or bowl (we used on the size of a small washing-up bowl), then rinse with boiling water from the kettle. Make sure that your hands, and everything else coming into contact with the cabbage, are very clean. It's wise to use a container that will comfortably fit the softened cabbage, allowing several inches of room at the top to avoid overflow.
- Shred the cabbage thinly - a food processor makes light work of this. Layer the cabbage and the salt in the tub or bowl. Massage the salt into the cabbage for 5 mins, wait 5 mins, then repeat. You should end up with a much-reduced volume of cabbage sitting in its own brine. Mix in the caraway seeds and the peppercorns.
- Cover the surface of the cabbage entirely with a sheet of cling film, then press out all the air bubbles from below. Weigh the cabbage down using a couple of heavy plates, or other weights that fit your bowl, and cover as much of the cabbage as possible. The level of the brine will rise to cover the cabbage a little. Cover the tub and leave in a dark place at a cool room temperature (about 18-20C) for at least five days. It will be ready to eat after five days, but for maximum flavour leave the cabbage to ferment for anywhere between 2-6 weeks (or until the bubbling subsides).
- Check the cabbage every day or so, releasing any gases that have built up as it ferments, giving it a stir to release the bubbles. If any scum forms, remove it, rinse the weights in boiling water and replace the cling film. You should see bubbles appearing within the cabbage, and possibly some foam on the top of the brine. It's important to keep it at an even, cool room temperature - too cool and the ferment will take longer than you'd like, too warm and the sauerkraut may become mouldy or ferment too quickly, leading to a less than perfect result.
- The cabbage will become increasingly sour the longer it's fermented, so taste it now and again. When you like the flavour, transfer it to smaller sterilised jars. Will keep in the fridge for up to six months.
Nutrition Facts : Calories 33 calories, Carbohydrate 5 grams carbohydrates, Sugar 5 grams sugar, Fiber 3 grams fiber, Protein 1 grams protein, Sodium 2.1 milligram of sodium
CRISPY WON TONS
These are like small egg rolls, with a tasty turkey filling. Serve with your favourite sauce for dipping. Yum!
Provided by _Pixie_
Categories Lunch/Snacks
Time 30m
Yield 12 won tons
Number Of Ingredients 12
Steps:
- Mix all the ingredients except the egg, won ton wrappers and the oil.
- Mix in 1 tbsp of the beaten egg.
- Preheat oil for deep fat frying.
- Put 1/2 tbsp of the turkey mixture into the center of each won ton wrapper.
- Brush half of the edge of each wrapper with a bit of the beaten egg and fold in half.
- Seal the edges by pressing firmly together.
- Deep-fry the won tons in batches (do not overcrowd) in the hot oil for 3 to 5 minutes or until brown.
- Drain well on paper towels.
- Serve with a sauce for dipping, such as plum sauce or sweet and sour sauce.
Nutrition Facts : Calories 44.4, Fat 1.3, SaturatedFat 0.4, Cholesterol 25.8, Sodium 123, Carbohydrate 4.9, Fiber 0.2, Sugar 0.1, Protein 3
RIDICULOUSLY EASY 4-INGREDIENT CHOCOLATE CHIP WON TONS
I posted this in response to someone looking for a dessert. These are simple, inexpensive, and sooo delicious! I don't really know how much these make because I usually buy the wrappers that are on sale, and the packages vary from 10 to 12 ounces.
Provided by caffeine junkie
Categories Dessert
Time 20m
Yield 12-15 serving(s)
Number Of Ingredients 7
Steps:
- In a small bowl, beat cream cheese and sugar until smooth. Stir in chocolate chips.
- Place about 1 Tablespoon of mixture in the middle of each won ton wrapper (a cookie scooper is the perfect amount and makes this step much easier). Wet edges of wrapper with water and seal tightly, making sure you get as much air out as possible. Fry in very hot oil until golden brown, about 1 minute on each side. Drain in paper towel-lined bowl.
- Dust with powdered sugar and cocoa, if desired. Serve hot and enjoy!
Nutrition Facts : Calories 157.6, Fat 9.9, SaturatedFat 6, Cholesterol 21.7, Sodium 114.3, Carbohydrate 16.1, Fiber 0.8, Sugar 8.9, Protein 2.9
TEX MEX WON-TONS
These are tasty appetizers. If I'm planning on serving them to company, I make them ahead, freeze them and then re-heat them.
Provided by Hey Jude
Categories Southwestern U.S.
Time 1h30m
Yield 40 wontons
Number Of Ingredients 11
Steps:
- Filling: In a large skillet, cook ground beef, onion and green pepper until meat is browned and vegetables are tender.
- Drain off fat.
- Stir beans, cheese, ketchup, chile powder and cumin into meat mixture and mix well.
- Place a won-ton skin with 1 point towards you, spoon a generous teaspoon of meat mixture onto center of skin, fold bottom point over filling and tuck point under filling.
- Fold side corners over filling, forming an envelope shape.
- Roll up remaining corner, moisten point with water and seal.
- Fry in hot oil (375°) about 1 minute per side.
- Drain, serve warm with salsa.
- These can also be frozen after cooking.
- Re-heat at 350° for 10-12 minutes.
Nutrition Facts : Calories 49.2, Fat 1.3, SaturatedFat 0.5, Cholesterol 5.9, Sodium 84.1, Carbohydrate 6.7, Fiber 0.5, Sugar 0.2, Protein 2.5
CHEF JOEYS EASY SAUERKRAUT WON TONS
Wanted to use up some Won Ton Wrappers I had kickin' round in the fridge and came up with this recipe.
Provided by Chef Joey Z.
Categories Vegetable
Time 30m
Yield 4-6 serving(s)
Number Of Ingredients 5
Steps:
- Drain the liquid out of the sauerkraut.
- Add the sour cream and fennel seeds. Stir it well so the sour cream covers all the sauerkraut.
- Add a heaping tablespoon of the sauerkraut mixture on each won ton.
- Brush two sides of the won ton wrapper with the beaten egg. Fold to form a triangle.
- Fold the two bottom pieces of the triangle together and seal with some egg wash.
- Bring the top of the triangle down and seal with egg. Brush all over with more egg wash.
- Bake at 350'F for 15-18 minutes.
- Cool slightly and serve with more vegan sour cream.
- Bon Appetit!
Nutrition Facts : Calories 384.2, Fat 3.2, SaturatedFat 0.8, Cholesterol 63.1, Sodium 1898.2, Carbohydrate 73.8, Fiber 6.8, Sugar 3.4, Protein 14.4
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