163633 dip without water chestnut Recipes

water chestnuts, chopped, chopped pecans, carton sour cream, leek soup mix, count) box wheat crackers

water chestnuts, bacon, cut in thirds, ketchup, brown sugar, white sugar

water chestnuts, drained, bacon (enough to be able to cover the 2 cans of water chestnuts), mayonnaise, brown sugar, vinegar, soy sauce, toothpick

water chestnuts, drained, soy sauce, brown sugar, bacon , cut in half crosswise

water chestnuts, bacon, ketchup, brown sugar, horseradish (heaping or to taste), salt (or to taste), pepper (or to taste)

water chestnuts (1 small can, drained ), brown sugar, bacon, cut into thirds (24 pieces of bacon)

water chestnuts, whole, bacon, slices, cut in half, catsup, barbecue sauce, tabasco sauce, soy sauce, a-1 steak sauce, cajun hot pepper sauce, realime juice, sugar

sliced water chestnuts, drained, dry vegetable soup mix, sour cream, mayonnaise, hot sauce, sliced green onion

water chestnuts, halved, sliced bacon, cut in half, mayonnaise, light brown sugar, tomato-based chili sauce

shoyu (soy and wheat soy sauce), white sugar, water chestnuts, drained, bacon, cut in half

firm tofu, shredded carrot, chopped bok choy, chopped water chestnuts, chopped bamboo shoots, chopped garlic chives, garlic, peeled and minced, dark soy sauce, sesame oil, salt, potsticker or gyoza wrappers, oil for frying the dumplings, drain the tofu , cut into cubes and mash. wash and prepare the vegetables. combine the tofu with the remainder of the ingredients and seasonings., lay out 1 of the gyoza wrappers in front of you ., dip your finger in the water and moisten the edges of the wrapper., place a heaping tsp of filling in the middle of the wrapper ., fold the gyoza wrapper over the filling and pinch the edges to seal it shut. (you may want to use a cornstarch/water mixture to make this easier)., heat 2 tbsp oil in a large skillet or wok.when oil is ready, carefully add the dumplings and cook on high heat until golden brown (about 1 minute). without turning the dumplings over, add 1/2 cup of water and cover. cook for about 1 minute to cook the raw filling and then uncover and continue cooking until most of the liquid is absorbed., serve the potstickers with the burnt side on top, with potsticker dipping sauce or soy sauce mixed with minced ginger for dipping.

water chestnuts, sliced bacon, toothpick, brown sugar, butter, cream or 2 tbsp milk

water chestnuts drain and cut in half, bacon, o/z ketsup, brown sugar, white sugar, worcheshire sauce

water chestnuts (sliced in half if large), bacon, cut in half, brown sugar, ketchup

sour cream, mayonnaise, water chestnuts, drained and finely chopped, chopped onion, chopped fresh parsley, soy sauce, salt