Creamy Crab Wontons

Creamy Crab Wontons are crispy outside and creamy inside.  The Captain and I have made similar crab wontons, but had no recipe, just made it up as we went along . . . they were awesome.  Our version was deep fried and we used real crab.  I'm looking forward to try making a healthier version of wontons in the oven instead of the deep fryer.

It is my recommendation to use real crab . . . 

maybe it is just me, but imitation crab

just doesn't taste right!

If you have never made any type of wontons before, you must try them!  We have made all types . . . the best had apple pie filling.  We have also experimented with chocolate filled wontons . . . yummy . . . so were the wontons with cherry pie filling and cream cheese centers!

Serves: 30

Cooking Time: 25 min

Ingredients

• 1 (8-ounce) package cream cheese, softened
• 1/4 cup plain bread crumbs
• 1/2 teaspoon garlic powder
• 2 cups chopped imitation crabmeat (about 3/4 pound)
• 30 refrigerated wonton wrappers (1/2 pound)
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Instructions

1. Preheat oven to 350°F. Coat a baking sheet with cooking spray.
    
2. In a medium bowl, combine cream cheese, bread crumbs, and garlic powder; mix well with an electric beater. Add crabmeat, stirring until thoroughly mixed.
    
3. Place 1 teaspoon crab mixture in center of each wonton. Brush edges lightly with water; then fold in half (one point to an opposite point, like a turnover) over crab mixture, and press to seal. Place on baking sheet.
    
4. Bake 20 to 25 minutes, until crisp and golden, turning once halfway through baking.

Source:  Mr. Food

Easy Egg Rolls

Love this basic recipe from Mr. Food for egg rolls that leaves lots of room for variation like substituting pork, chicken or crab for the shrimp.

Makes: 1 dozen

Cooking Time: 15 min

Ingredients

• 1 (14-ounce) can bean sprouts, well drained
• 1 (6-ounce) can shrimp, drained and chopped
• 8 scallions, chopped
• 2 celery stalks, chopped
• 1 medium carrot, grated
• 1 tablespoon soy sauce
• 1/2 teaspoon ground ginger
• 12 egg roll skins (see Note)
• 1 egg, beaten
• 2 tablespoons vegetable oil

Instructions

1. Preheat oven to 450 degrees F. Coat a rimmed baking sheet with cooking spray.
    
2. In a large bowl, combine bean sprouts, shrimp, scallions, celery, carrot, soy sauce, and ginger; mix well. Divide mixture equally in center of the egg roll skins.
    
3. Brush edges of egg roll skins with beaten egg. Fold one corner over filling. Fold in 2 sides and roll up.
    
4. Place on baking sheet and brush with vegetable oil.
    
5. Bake 12 to 15 minutes, or until crisp and golden.

Source:  Mr. Food

Disneyland's Loaded Baked Potato Soup

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This recipe comes from Disneyland's Carnation Cafe . . . a park favorite that is perfect for those chilly days of winter.  

I can't wait to try out this version of one of my favorite soups!

Ingredients

1 pound bacon, roughly chopped
1 medium yellow onion, diced
1 large carrot, peeled and diced
3/4 cup diced celery
4 large Russet potatoes, peeled and diced
4 medium red potatoes, diced
1/4 cup flour
2 cups chicken or vegetable stock
Coarse salt, freshly ground pepper, to taste
4 cups heavy whipping cream
Optional garnishes: chopped chives, bacon bits, sour cream, shredded cheddar and Monterey Jack cheese

1. In a 6- to 8-quart stockpot over medium heat, fry bacon until crisp.
2. Remove bacon and drain on paper towels, reserving half for garnish. In bacon fat, cook onions, carrots, and celery until the onions are translucent. Add potatoes and cook for 4 minutes, stirring occasionally.
3. Whisk in flour and stir constantly over low heat until the flour is cooked and the mixture has thickened slightly, about 5 to 7 minutes. Add chicken stock and half of the bacon. Season with salt and pepper.
4. Over medium-high heat, bring the soup to a simmer and cook for 25 minutes or until the potatoes are soft. Mash some of the potatoes for thicker, creamier texture. Add whipping cream and simmer for 5 minutes.
5. Adjust thickness by adding water or stock. Soup should have a creamy consistency.
6. Season to taste, and garnish with toppings.

Cooks’ notes: Soak diced potatoes in cold water until ready to use to keep them from turning brown. To make bacon easier to chop, lightly freeze.

Source:  http://disneyparks.disney.go.com/blog/

Chunky Chicken Noodle Soup

Ingredients

• 1/2 cup diced carrot
• 1/4 cup diced celery
• 1/4 cup chopped onion
• 1 teaspoon butter
• 6 cups chicken broth
• 1-1/2 cups diced cooked chicken
• 1 teaspoon salt
• 1/2 teaspoon dried marjoram
• 1/2 teaspoon dried thyme
• 1/8 teaspoon pepper
• 1-1/4 cups uncooked medium egg noodles
• 1 tablespoon minced fresh parsley

Directions

• In a large saucepan, saute the carrot, celery and onion in butter until tender.
•  Stir in the broth, chicken and seasonings; bring to a boil. 
• Reduce heat. Add noodles; cook for 10 minutes or until noodles are tender. 
• Sprinkle with parsley.
  
• Yield: 6 servings.

Recipe and Photo Source:  Taste Of Home