|A Guide to Canning, Freezing, Curing & Smoking Meat, Fish & Game|
|by Wilbur F. Eastman|
This no-nonsense guide to canning, freezing, curing, and smoking meat, fish, and game is written in down-to-earth, informative, everyday language.
Results 1 - 10 of 73 for wonton
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Finely mince the ... edges of the wonton wrappers before folding, ... products. Add finely minced onions or scallions and use as above to fill wonton skins.
Mix flour, salt. Make a well, add egg, then water. Using fingertips, mix gradually, til a smooth, stiff dough forms. Roll out 1/16 inch thick. Cut ...
Remove bones and ... in center of wonton skin. (Cover remaining ... Mustard, Sweet and Sour Sauce or Chinese Lemon Sauce (recipe in this cookbook) if desired.
Combine pork, water ... center of each wonton skin. Fold wonton ... paper towels. Serve warm with catsup and hot mustard or sweet and sour sauce, as desired.
For Vegetable Stock: ... after boiling. For Wontons: Mix the ... ingredients section. Pour the stock on each bowl and serve. This soup has a lot of proteins
Steps: 1. Heat ... desired amount of wonton skins. 3. Place ... generously with powdered sugar and serve. *Variation: Use any flavored jam instead of Nutella.
Combine bananas, coconut, cinnamon and raisins together. Place 1 to 2 tablespoons mixture onto wonton. Fold and seal. Deep fry until light golden brown.
Chop and mix kamaboko, Spam, water chestnuts and green onions. Fill into wonton wrappers. Deep fry until golden brown.
Toss all salad ... together, except the wonton strips in large ... not to saturate) just before serving. Add fried wontons just before serving. Serves 12.
In skillet, cook ... the filling on wonton wrapper. Lightly brush ... Brush with melted butter. Bake in 375 degree oven 8-10 minutes. Make ahead and freeze.
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