For the grilled eggplant: Preheat the
for wonton soup broth :
Simmer broth,
Spray muffin pan with Pam.
Place wonton wraps in pan and spray with Pam.
Broil for 1 minute or until wonton is light brown.
Take wraps out of pan and place on cookie sheet.
Fill with mixture of sausage, cheeses and dressing.
Broil until cheese melts and wraps are golden brown.
Put wonton wraps in cupcake tins.
Brush tips with vegetable oil.
Bake in 350\u00b0 oven for 5 minutes.
Mix all ingredients well. Fill wonton wraps with ingredients.
Place wontons on a greased cookie sheet.
Bake 5 minutes at 350\u00b0.
Preheat oven to 350\u00b0F.
Mix together sausage, Ranch dressing, cheeses and black olives.
Set aside.
Brush wonton skins with small amount of vegetable oil and place oil side down in cupcake pans, molding them to form a cup-like appearance.
Bake for 5 minutes.
Remove and place 1 tablespoon of sausage mixture into each wonton.
Return to oven and bake for 5 more minutes.
Combine all ingredients except wonton wraps, oil and water. Cook on med to low heat until vegetables are tender.
Refrigerate mix to cool.
Put 1 tsp. mix onto each individual wonton wrap. Dab corners of wrap with water.
Fold over and seal by pinching edges of wrap.
Heat oil to medium high.
Fry wontons until lightly brown on each side.
Spray 12 count muffin pan with cooking spray. Press wonton wraps into muffin cups allowing tips to remain upright, bake for 10 minutes at 350 degrees or until slightly browned. Remove shells from pan and place on serving plate.
In a large skillet, over medium heat, cook sausage and onions until browned. Add remaining ingredients except squash and cheese. Reduce heat. Simmer 5 minutes. Fill wonton shells 1/2 full with squash and top with sauce. Sprinkle with cheese.
Prepare zucchini and carrots first.
Let sit in cheesecloth and salt lightly.
Squeeze and drain out excess water for at least 40 minutes.
For the batter for the wraps, place the ground nuts, eggs and a pinch of sea salt into a food processor or blender and blend until smooth.
Heat butter or oil in a large skillet on high heat. Reduce the heat to low. Add 1/3 cup of the batter to the pan, swirl the pan to coat. Cook for 1-2 mins on each side until golden. Repeat the process with the remaining batter, keeping the wraps warm.
Fill the wraps with the ricotta, fennel, apple and pancetta. Season with sea salt and pepper and roll up.
nd bake at 350\u00b0F for about 40 minutes, or until
ater available for dipping. If you are right-handed, place wonton wrapper
about 20 minutes.
FOR THE WRAPS:
Fry noodles in small
For the spread:
In a
Marinate water chestnuts in soy sauce in refrigerator overnight.
Drain chestnuts and roll in sugar.
Wrap chestnuts with 1/2 bacon slice and secure with toothpick.
Cook in microwave about 45 seconds for 8 wraps, turning and adjusting time as needed.
ot dogs in teriyaki sauce for 30 minutes. Reserve teriyaki sauce
Mix first 3 ingredients, shredding crabmeat.
Separate wraps; place 1 teaspoon of mixture on each wrap and fold like a wonton. Fry until brown in oil.
For Wontons:
Heat a large
o 350\u00b0F. Lightly coat wonton wrappers with oil. Arrange in
For the teriyaki chips.
Set
Preheat oven to 350\u00b0. Push wonton wrappers into bottom of mini muffin pans. Mix all ingredients. Place approximately 1 teaspoon of mixture into each wrapper. Leave wrappers open. Bake 12 to 15 minutes, until wonton wrappers have light brown edges.