Ryan's Wonton Bites, 12/30/13 - KATV - Breaking News, Weather and Razorback Sports

Ryan's Wonton Bites, 12/30/13

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  • Summer Shrimp Salad, 8/25/14

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    Capi PeckTrio'sServes 41 1/4 lbs. large Gulf shrimp in the shell2 ears corn on the cobs, steamed, grilled or roasted/ kernels removedFor the dressing:2 cloves garlic, smashed1 1/2 t. cumin1 t. paprika1/2 t. cayenne pepper1/2 c. lime juice1c. olive oil1/2 c. cilantro leavessalt to tasteCombine all dressing ingredients in bowl or jar. Whisk or shake well to combine. Set aside.2 Haas avocados, sliced1/2 c. cilantro leaves8 cups arugula or other greens of your choice?1 half Vidalia or sweet onion...More >>

Ryan Marsh

Trio's

 

Yield:  2 dozen

To make the wonton cups:

2 dozen wonton wrappers, thawed if frozen

2 mini muffin pans

vegetable oil

Preheat oven to 350 degrees.  Lightly grease the mini muffin cups, place a wonton skin over each and gently press down to fit the cup.  Bake for 5 minutes.  Remove and let cool completely.
This can be done early in the day or the day before if you like.

To make the filling:

1 lb. cream cheese, room temperature

2 T. ground ginger

1 T. garlic salt

5 T. hoisin

1EACH red, yellow and orange bell pepper, julienned

1 bunch green onion, sliced

1/2 c. shredded carrot

1/2 c. edamame  (remove beans from pods)

1 T. sesame oil
salt and pepper to taste

 Mix the cream cheese with the ginger, garlic salt and hoisin.  Set aside.

Prepare the vegetables and saute in sesame oil until soft.  Taste and season with salt and pepper.

Place cream cheese mixture in the baked wonton cup.  Top with the vegetable mixture and heat through at 350 degrees for about 5 minutes or until the cream cheese mixture is warm.

  • AppetizersMore>>

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    Wednesday, August 20 2014 10:44 AM EDT2014-08-20 14:44:49 GMT
    Michael LanariKitchen Bath ConceptsMangoesMozzarella BallsProsciutto (medium sliced)Fresh Mint LeavesToothpicksPeel the mangoes and cut into cubes.Cut the mozzarella into cubes.Cut the prosciutto slices in half.Rinse the mint leaves and gently pat dry.Take toothpicks and place 1 piece of mango, ½ slice folded prosciutto, 1 mint leaf, and 1 mozzarella cube on each.Serve immediately.More >>
    Michael LanariKitchen Bath ConceptsMangoesMozzarella BallsProsciutto (medium sliced)Fresh Mint LeavesToothpicksPeel the mangoes and cut into cubes.Cut the mozzarella into cubes.Cut the prosciutto slices in half.Rinse the mint leaves and gently pat dry.Take toothpicks and place 1 piece of mango, ½ slice folded prosciutto, 1 mint leaf, and 1 mozzarella cube on each.Serve immediately.More >>
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    Wednesday, July 9 2014 11:35 AM EDT2014-07-09 15:35:30 GMT
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  • Firecracker Hummus (Vegan, Gluten-Free), 7/1/14

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    Elizabeth Finch Ingredients: 1 15-ounce can organic garbanzo beans, rinsed and drained 2 large cloves garlic, crushed with the flat side of a chef’s knife 2 tablespoons tahini 2 tablespoons extra virgin olive oil 1/4 cup water 1/2 teaspoon ground cumin 1/2 teaspoon sea salt 1 tablespoon gluten-free, vegan sriracha sauce, plus more for garnish Chopped tomatoes, cilantro and green onions for garnish Directions: Add the crushed garlic and the garbanzo beans to the bowl of a food processor, and...More >>
    Elizabeth Finch Ingredients: 1 15-ounce can organic garbanzo beans, rinsed and drained 2 large cloves garlic, crushed with the flat side of a chef’s knife 2 tablespoons tahini 2 tablespoons extra virgin olive oil 1/4 cup water 1/2 teaspoon ground cumin 1/2 teaspoon sea salt 1 tablespoon gluten-free, vegan sriracha sauce, plus more for garnish Chopped tomatoes, cilantro and green onions for garnish Directions: Add the crushed garlic and the garbanzo beans to the bowl of a food processor, and...More >>