ntil bubbly) For wonton dippers, cut the wonton wrappers diagonally into triangles.
ork surface, lay out 10 wonton wrappers. Scoop 1 tablespoon of the
ven to 350\u00b0F. Place wonton wrappers on a flat surface and
Preheat oven to 350 degrees F. Spray one side of each wonton wrapper with vegetable oil spray. Press wonton wrappers, oil coated-side-down into miniature muffin cups. Bake 10 to 12 minutes until golden brown. Remove from pans; cool. Spoon 1 teaspoon hot sauce into the bottom of each wonton cup. In a medium bowl, combine chicken, chopped jalapeno, green onions, celery and 1/2 cup Marzetti Ranch Veggie Dip. Spoon chicken mixture into wonton cups. Serve immediately.
ut about 6 wonton wrappers, keeping the remaining wrappers covered with plastic so
f the wontons. (Keep remaining wonton wrappers covered with plastic wrap.)
and garlic.
Place 8 wonton wrappers on a clean surface and
Wonton Dumplings:
Dry carrots, tofu,
emaining egg.
Arrange 4 wonton wrappers in a single layer in
nd pepper.
Arrange the wonton wrappers flat on a work surface
Preheat oven to 350\u00b0F. Grease 2 (12-cup) mini muffin pans.
Press wonton wrappers into recesses and lightly coat with oil. Bake for 8 mins, or until golden brown. Remove from muffin pans and let cool.
Arrange sliced duck on a baking tray, cover with foil and bake for 10 mins.
Whisk together hoisin sauce and soy sauce in a medium bowl. Add duck, cilantro and chopped spring onions and mix to combine. Spoon into wonton cases and top with thinly sliced spring onions.
Combine crabmeat, cilantro, scallions, chili, shallot, lime juice, fish sauce and sugar in a bowl.
Heat about 1 1/2 inches vegetable oil in a wok on high, until oil is starting to smoke. Cook wonton wrappers, a few at a time, until puffed and crisp. Drain thoroughly on paper towels. Cool and store in an airtight container until ready to use.
Just before serving, pile a little crab mixture into each wonton wrapper. Serve.
hunky paste.
Hold 1 wonton wrapper in the palm of
baking tray. Place 1 wonton wrapper on dry tea towel
Combine cocoa powder, powdered sugar and 1/4 cup water in a small saucepan. Stir until well combined. Add cream and cook, stirring, over low heat for 5 mins, or until heated and smooth.
Meanwhile, combine cherries and jam in a bowl.
Heat oil in a large heavy-bottomed pot over medium heat. Working in batches, deep-fry wonton wrappers for 20 seconds, or until golden. Using a slotted spoon, transfer to paper towels.
Dust fried wonton crisps with powdered sugar. Serve topped with cherries, chocolate sauce and toasted coconut.
illing ingredients thoroughly.
Cover wonton wrappers with damp cloth. Remove only
Preheat oven to 400 degrees F (200 degrees C).
Mix cream cheese, Cheddar cheese, beer, ranch dip mix, and Worcestershire sauce together in a bowl until well blended.
Spray cooking spray into wonton wrappers and place them on a baking sheet.
Bake wrappers in the the preheated oven until chips are crispy, about 4 minutes. Serve chips with dip.
Preheat oven to 350 degrees.
Spray a baking sheet with non-stick spray. Lay the wonton wrappers flat on the sheet.
Melt the margarine in the microwave and brush each wonton wrapper with melted margarine. Sprinkle with cinnamon and Splenda to taste. Bake at 350 for approximately 8 minutes.
Meanwhile, in a small bowl, combine yogurt and strawberry preserves, adding Splenda to taste, and a drop or two of liquid Stevia.
Break the baked wonton wrappers into \"chips\" and dip into the yogurt!
Heat oven to 350\u00b0F Spray one side of each wonton wrapper with no-stick cooking spray. Press wonton wrappers, coated-side-down into miniature muffin cups.
Bake at 350\u00b0F 10 to 12 minutes until golden brown. Remove from pans; cool.
Combine chicken, pecans, scallions, carrot and celery.
Stir in oil, vinegar and thyme. Spoon chicken mixture into wonton cups. Sprinkle with parsley.
ethod:
Set out ten wonton wrappers on a counter surface.