Love the little
wonton egg cups!
Not exact matches
Yesterday was breakfast
wonton cups —
egg whites scrambled with spinach and roasted red pepper were divided between 6
wonton cups.
ingredients BUTTERNUT SQUASH RAVIOLI WITH SAGE BROWN BUTTER 1 pound butternut squash (peeled, cut into 2 - inch pieces) 2 tablespoons olive oil 1
egg (separated, divided) 1/4
cup Parmigiano - Reggiano (grated, plus more for serving) 1/4 teaspoon ground nutmeg 1/4 teaspoon cinnamon 1/4
cup flour (for dusting) 1 package
wonton wrappers 2 tablespoons water 5 tablespoons unsalted butter 12 fresh sage leaves Kosher salt and freshly ground black pepper (to taste)
Ingredients: — 1 can of lump crab meat, drained — 1/2
cup shredded cabbage — 1 tsp table salt — 1/2
cup fat free cream cheese, room temperature — 24 pieces
wonton wrappers, (3 1/2 - inch square)-- 1/4
cup egg substitute — 1 tbsp cilantro, fresh, finely chopped — 3 stalks of scallions, finely chopped
I realized I never made my
wonton cups for my
egg white spinach breakfast, so quicky subbed in an english muffin
egg / spinach sammie and 3 clementines on the side — they were tiny!
1 medium sized yellow onion 2 inches fresh ginger 3 quarts chicken stock (or 1/2 chicken stock, 1/2 seafood stock if you have it) 1 ounce dried shiitake mushrooms 1 tablespoon soy sauce 1 tablespoon fish sauce 1 teaspoon sesame oil 1 tablespoon black peppercorns 3 bulbs bok choy, quartered and washed (or Chinese broccoli) 24 - 30 shrimp and pork
wontons 1 package Chinese
egg noodles 1 pound Xá Xíu (char sui), sliced 1/2
cup sliced scallions fresh cilantro 1/2
cup fried shallots Sichuan chili oil