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January 20, 2014  | Everyday Recipes
Hundreds of easy and delicious TNT recipes from our recipe family.  Recipes are made with ingredients found in most pantries.  



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Everyday Recipes from Our Recipe Family.
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This is wonderful soup, it is not quick but after you do it once it's not hard, either, & the way both the broth & the wonton filling are seasoned makes it really special.
Marilyn in FL

Chinese Won Ton Soup

1 c. water or chicken boullion (I use water if making a single recipe, boullion if doubling it)

6 c. chicken broth, canned or homemade
1 1 1/2" piece of ginger, crushed
2 scallions, white only, chopped*

3 - 5 large leaves of bok choy, sliced about 3/4 - 1" thick (we love it so I use more)

3/4 tsp. sesame oil
1 1/2 tsp. soy sauce, (nicest is Light, not Lite, if you can find it, regular if not)
Dash white pepper
1/4 tsp. cornstarch

2 oz. (4 - 6 small) raw cleaned shrimp (you can use cooked but filling is not as tender)

2 oz. lean ground pork
25 - 35 won ton wrappers
*4 more green onions, both parts, finely minced & chilled till needed

In a 4 qt. pot bring water/boullion, broth, ginger, & the 2 chopped scallions to a boil; reduce heat to Medium-Low, cover, & simmer 30 minutes. Strain out solids; set soup aside.

In a small pan, blanche bok choy in boiling water 3 minutes; drain; set aside.

In a small bowl, mix oil, soy sauce, & pepper; stir in cornstarch till totally dissolved. Pat shrimp dry, mince & add to bowl. Also add pork & mix all well.

To fill won tons: on wax paper, (makes clean-up easy) lay wrapper, cornstarch dusted side down in a diamond position with a point pointing to you. Put 1 scant tsp. filling in center; dampen edge of upper triangle with water; fold the bottom corner that was pointing to you up, so that the entire won ton is now a triangle.

Dampen horizontal corners, draw them together & press, making a little fan or shell shape. Place on a large baking sheet & keep covered with plastic wrap till all are filled. Chill now if cooking later.

To serve: heat a pot of water to a boil while re-heating soup; drop won tons into water & cook about 5 minutes, or till they float; do about 4 or 5 at a time. Lift out with a Chinese strainer (best) or a slotted spoon and drop into serving bowls. (If doubling the recipe, drop the extras into the heated broth.) Add a bit of bok choy & some minced onions to each bowl; cover with hot broth.

A meal for 2 - 4 served with fried noodles, mustard & duck sauces, plus egg rolls. A starter for 6 or 7 with a stir-fry & sides. Corrine calls these "eating clouds". No fast-food version can compare.

Many thanks to her, & Saveur Magazine, who passed it on years ago.
from Corrine Trang
Marilyn in FL
Click Here to Print this Recipe


I am hesitant to open any ads or any of the pdf files. I hear they are not safe to open sometimes.
Teresa in Chicago

Comments
Any ads or links on this site are reliable and safe to open. They are from two sources, Google and Media ads. The Media Ads are from Yahoo and Bing. I would never put any on the site that was not reliable and safe. The sites are harmless and without any virus or would never misuse your information in any way. Prepared Pantry is safe too. Dennis, at the Prepared Pantry, is a friend of mine and anytime you sign up for a free cookbook on his site, your information is safe and never shared with anyone. Ads are only from trusted sites and safe to click on for information. Never be afraid of links or ads on this site. If you see something that interests you it is safe to click on it for more information.

Recipe PDF Files are from sites that have a good reputation for no viruses.
The recipes and cookbooks listed below have been checked to make sure they are safe to open and download. All recipes are from sites that have a good reputation for recipes and keeping their recipes clear of any virus. Sites unclude USDA and other government agencies and University extension. I have checked each file in the past couple of days. Each of the pdf format cookbooks requires Adobe Reader to view the recipe books. To open any of the cookbooks, click on the bold black text and the cookbook will load so you can view it.
Nancy Rogers


Robbie's Won Ton Recipes

This is for Terry, who wanted suggestions on using her leftover wonton skins. You can cut the first recipe in half, if this will make too much filling for the amount of wontons you have left. You can also fill them with the ingredients for egg rolls.
Robbie IN

Southwest Wontons

3/4 lb. lean ground beef
1/3 c. chopped onion
1 clove garlic, minced
1/4 c. canned chili peppers, rinsed, seeded & chopped
3 tbsp. tomato paste
1/4 tsp. ground cumin
48 wonton skins (see recipe or 48 packaged wonton skins)
Cooking oil or shortening for deep-fat frying
Guacamole dip or taco sauce (optional)

For filling, cook beef, chopped onion and minced garlic until meat is brown and onion is tender. Drain off fat. Stir in chopped chili peppers, tomato paste and ground cumin. Fill each wonton skin with some of the beef filling according to the directions.

Fry the wontons, a few at a time, in deep hot cooking oil or shortening (365 degrees) for 2 to 3 minutes or until golden brown. Use a slotted spoon or wire strainer to remove the wontons. Drain on paper toweling. Serve the wontons warm with Guacamole dip or taco sauce, if desired. Makes 48 appetizers.
Robbie IN

Cinnamon Won Ton Crisps

12 Won ton wrappers
1/4 teaspoon Cinnamon sugar

Line 10" microwave-proof plate with paper towel. Cut wonton wrappers diagonally into triangles. Place cut edges of each triangle together; arrange half the triangles on a plate with points toward center. Coat triangles with nonstick cooking spray; sprinkle 1/4 teaspoon cinnamon-sugar mixture over wontons.

Microwave, uncovered, on High for about 1-1/2 minutes or until crisp and browned. Serve warm or cool. Repeat with remaining wontons.
Robbie IN

Crab Ragoons

1 (6 1/2 oz.) can crabmeat, drained and flaked
1 (8 oz.) pkg. cream cheese, softened
2 green onions, chopped
1 tsp. Worcestershire sauce
1/4 tsp. garlic powder
1/2 tsp. soy sauce
1 pkg. won ton skins
Vegetable oil for deep fat frying

In medium mixing bowl combine all ingredients except won ton skins and oil. Place one teaspoon filling in the center of each won ton skin. Moisten edges with water. Fold each skin in half to form a triangle; press edges to seal. Pull bottom corners of triangle down and overlap slightly. Moisten one corner with water and press to seal to other corner. Heat oil to 375 degrees.

Deep fry several won tons at a time, turning once, until both sides are golden brown. with water. Fold each skin in half to form a triangle; press edges to seal. Pull bottom corners of triangle down and overlap slightly. Moisten one corner with water and press to seal to other corner. Heat oil to 375 degrees. Deep fry several won tons at a time, turning once, until both sides are golden brown. Drain on paper towels. Serve with sweet and sour sauce or hot mustard sauce.
Robbie IN
Click Here to Print Robbie's Won Ton Recipes


Wednesday's recipes will be a collection of salad recipes for everyday.  If you have favorite ones you want to share, please send it tomorrow they can be included in Wednesday's newsletter..
Nancy Rogers


My son, Jacob, helped me down load several of the cookbooks you listed online in the past several days. He explained to me that the bold faced text in black were links and I had to click on the link to load the cookbook. He showed me how load the recipe book and how to save it to the computer too. Wow, have I had a lot fun loading cookbooks to my computer. I love the Master Mixes and the recipes for all the mixes. Jacob told me to tell you that you have created a recipe monster out of this 83 year old grandma. He told me to load as many as I want and he would move them to some sort of drive. I don't know much about computers but I love recipes and will load and save a lot of them. The best part about your cookbooks is they don't require dusting and don't take up space in my small apartment. This grandma isn't too old to still love recipes. You have made me very happy.
Grammy in St, Louis.


Rosemarie 's Won Ton Recipes
This is for Terry in New York

I have made these for many years and have never ever had a failure And - they taste wonderful.

The recipe came from somewhere on the net and it is a keeper for sure. Give it a try - and I'll bet you won't have a failure at all
Everyone loves them - even my very picky dil said she could make a meal out of them

They can be made and baked and then frozen individually. After they are frozen solid, you can put them in anything that will protect their fragileness - that is the only problem. The tips tend to break off even after being frozen. I use a 9x13 pan and wrap well in saran

Baked Crab Rangoons

1 can (6 oz) white crab meat, drained and flaked
4 oz (1/2 of an 8 oz package) of Neufachatel Cheese, softened
2 green onions thinly sliced - I use 4 or 5
1/4 C light Mayo
12 won ton wrappers

Heat oven to 350.
Mix first 4 ingredients
Place 1 won ton wrapper in each of 12 muffin tins that have been sprayed with cooking spray. Make sure to extend the edges of the wrappers over the sides of the muffin cups
Fill with crab mixture. Bake for 18-20 minutes or until edges of cups are golden brown and filling is heated through.

You can use them at this point or freeze. If you are freezing, let them cool. Place on a container that has sides - sides of rangoons can be touching - in fact that helps protect them. Freeze and then wrap well. When you want to use them, bake immediately without defrosting. If they defrost, they will crumble. They have turned out perfectly for me 100% of the time and I've been making for years. They good good with a Chinese meal or as an accompaniment for soup, salad, etc. Good luck - these should be perfect for you too!
Rosemarie in rural Kansas CItyThis is for Terry in New York

I have made these for many years and have never ever had a failure. And - they taste wonderful. The recipe came from somewhere on the net and it is a keeper for sure. Give it a try - and I'll bet you won't have a failure at all. Everyone loves them - even my very picky dil said she could make a meal out of them.

They can be made and baked and then frozen individually. After they are frozen solid, you can put them in anything that will protect their fragileness - that is the only problem. The tips tend to break off even after being frozen. I use a 9x13 pan and wrap well in saran

Baked Crab Rangoons

1 can (6 oz) white crab meat, drained and flaked
4 oz (1/2 of an 8 oz package) of Neufachatel Cheese, softened
2 green onions thinly sliced - I use 4 or 5
1/4 C light Mayo
12 won ton wrappers

Heat oven to 350.
Mix first 4 ingredients.

Place 1 won ton wrapper in each of 12 muffin tins that have been sprayed with cooking spray. Make sure to extend the edges of the wrappers over the sides of the muffin cups
Fill with crab mixture. Bake for 18-20 minutes or until edges of cups are golden brown and filling is heated through.

You can use them at this point or freeze. If you are freezing, let them cool. Place on a container that has sides - sides of rangoons can be touching - in fact that helps protect them. Freeze and then wrap well. When you want to use them, bake immediately without defrosting. If they defrost, they will crumble.

They have turned out perfectly for me 100% of the time and I've been making for years They good good with a Chinese meal or as an accompaniment for soup, salad, etc.
Good luck - these should be perfect for you too!
Rosemarie in rural Kansas City
Click Here to Print this Recipe


Barb's Won Ton Recipes
Hi,
This is for Terry requesting recipes for won ton wrappers. Here are some that you might enjoy.
Barb from Fl.

Chocolate-Hazelnut Ravioli
8 servings

16 wonton wrappers
1 egg, beaten to blend
1 cup chocolate-hazelnut spread (recommended: Nutella)
Vegetable oil, for frying
16 fresh mint leaves
Nonstick vegetable oil spray
Granulated sugar, for dredging
Powdered sugar, for dusting

Line a baking sheet with plastic wrap. Place 1 wonton wrapper on the work surface. Brush the edges of the wrapper lightly with egg. Spoon 1 tablespoon of chocolate-hazelnut spread into the center of the wrapper. Fold the wrapper diagonally in half over the filling and press the edges of the wrapper to seal. Place the ravioli on the prepared baking sheet. Repeat with the remaining wonton wrappers, egg, and chocolate-hazelnut spread.

Preheat the oven to 200 degrees F. Add enough oil to a heavy large frying pan to reach a depth of 2 inches. Heat the oil over medium heat to 350 degrees F.

Working in batches, carefully add the ravioli to the hot oil and cook until they are golden brown, about 45 seconds per side. Using a slotted spoon, transfer the ravioli to a plate lined with paper towels to drain. Then, transfer the cooked ravioli to another baking sheet and keep them warm in the oven while frying the remaining ravioli. (The fried ravioli can be prepared 1 day ahead. Cool them completely, then cover and refrigerate. Before serving, place them on a baking sheet and rewarm in a preheated 375 degrees F oven just until they are heated through, about 7 minutes.)

Spray the top side of the mint leaves very lightly with nonstick spray. Working with 1 leaf at a time, dredge the coated side of the leaves in sugar to coat lightly.

Arrange 2 fried ravioli on each plate. Dust the ravioli with powdered sugar. Garnish with the sugared mint leaves and serve.

Baked Crab Ragoon
Makes: 12 servings

1 can (170 G) chunk crabmeat, drained, flaked
(1/2 of 8 oz pkg.) Philadelphia Neufchâtel Cheese, 1/3 Less Fat than Cream Cheese, softened
1/4 cup thinly sliced green onions
1/4 cup Kraft Mayo Light Mayonnaise
12 won ton wrappers

PREHEAT oven to 350°F. Mix crabmeat, Neufchâtel cheese, onions and Mayo.
SPRAY 12 medium muffin cups with cooking spray. Gently place 1 won ton wrapper in each cup, allowing edges of wrappers to extend above sides of cups. Fill evenly with crabmeat mixture.

BAKE 18 to 20 min. Or until edges are golden brown and filling is heated through. Serve warm.

Wonton Crisps

1 pkg. wonton wrappers
1/2 cup melted butter
1/3 cup grated Parmesan cheese
2 Tbsp. sesame seed or poppy seed or finely ground cashews

Preheat oven to 350 degrees F. Cut the won ton wrappers into different shapes using Halloween cookie cutters (bats, cats, witches, crescent moons). Brush each with butter and place on greased cookie sheet. Sprinkle with Parmesan cheese and sesame seed, if using.
Bake at 350 degrees 6-8 minutes or until golden brown and crisp. Store in airtight container.

Asian Pork Wrappers
48 pieces

1 pkg. (12 oz) pork sausage (Jimmy Dean)
2 tbsp soy sauce
2 tbsp Hoisin sauce
2 tbsp snipped chives plus 24 chives cut in half
1 pkg. (12 oz) wonton wrappers (about 24)
Additional Hoisin sauce for dipping

In a large bowl, blend sausage, soy sauce, hoisin and snipped chives. Place 8 wonton wrappers on a clean work surface and brush edges with water.

Spoon a generous teaspoon of pork filling in the center of each. Gather edges of wrappers over filling and press together. Tie gathered edges of each with a piece of chive. Repeat with the remaining ingredients to form 48 bundles.

Place a collapsible metal streamer rack in a large pot with a lid. Add about ½” of water to pot. Spray steamer with nonstick cooking spray.

Working in bathes, place wrappers on the steamer and steam covered, for 6 minutes. Add more water as needed. Remove wrappers to a platter and keep warm. Serve warm with additional hoisin.
Enjoy! Barb from Fl.


Vegetarian Wontons (one recipe in PDF) format (USDA)
http://www.nal.usda.gov/ng/wonton.pdf


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A cyber friend just sent this to me and I think it is pretty darn neat...thought that maybe youmight want to take a look at it too.
Smiles!
Sherry IN

Mr Breakfast .com Breakfast Restaurants
http://www.mrbreakfast.com/


I'm often asked to make this bean dish for a family gathering, or my women's club potlucks. They always go over well.
Judy (in Alaska)

Bean Pot Recipe

12 ounces sliced bacon
1 medium onion, chopped
1 can (15 oz.) EACH garbanzo beans, butter beans and kidney beans, drained
2 (21 oz. each) pork & beans
1/4 cup catsup
3/4 cup brown sugar
1/2 tsp. dry mustard
1 tsp. garlic powder
1/4 cup vinegar
pinch of cayenne pepper (I use a few drops Tabasco sauce)

Mix all together and put in large casserole. Bake at 350 for 60 minutes uncovered.

NOTE: I use the small red beans in place of the kidney beans.
Judy (in Alaska)
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Instructions for Baking Bread Machine Mixes in Your Oven (Prepared Pantry) (PDF)
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Cookie Troubleshooting Guide (not a PDF file) from Prepared Pantry, but great information and answers the questions of
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Cookies in Uniform
To make formed cookies from uniformly-sized balls of dough, roll the dough into a log the diameter that you wish the balls to be then slice the log into equal chunks. Form the chunks into balls
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Notes that Will Help You that Perfect Breads (not pdf format but great information.
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The past several days he newsletters have had lots and lots of recipe files in pdf format.  If you missed them here are the links.
        
Jan 15                  Jan 16          Jan 17      Jan 19

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Nancy Rogers
5540 2nd St.
Lubbock, Texas 79416


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