Mexican Wontons Recipe - Allrecipes.com

Mexican Wontons Recipe - Allrecipes.com: "Ingredients

* 1 pound pepper-jack cheese, finely shredded
* 1 (14 ounce) package won ton wrappers
* 1 cup vegetable oil for deep frying

Directions

1. Place 1 to 2 teaspoons of shredded cheese into the center of each wonton skin. Fold the top and bottom corners in toward each other and roll it up like a little egg roll. You will have to seal the wonton with a little water where the ends meet.
2. Heat oil in a deep pot to 365 degrees F (180 degrees C). Fry the wontons two or three at a time. Drain on paper towels. Serve immediately.

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The No-Fail Guide to Perfect Hanukkah Latkes: BA Daily: Blogs : bonappetit.com

The No-Fail Guide to Perfect Hanukkah Latkes: BA Daily: Blogs : bonappetit.com: "Classic Potato Latkes

Don't worry if the latkes don't cook to the right color or crispness in the
time stated. Skillets, stoves, and other conditions vary. Just keep cooking
and turning them, until they are right for you.

Makes about 18

INGREDIENTS
2 1/2 cups finely chopped onions, divided
1 large egg
1 tablespoon all purpose flour
1 1/4 teaspoons coarse kosher salt
1 teaspoon baking powder
1/4 teaspoon freshly ground black pepper
2 pounds russet potatoes, peeled, cut into 3/4-inch cubes

Vegetable oil (for frying)

PREPARATION
Line colander with smooth kitchen towel. Stir 1 1/4 cups onions, egg, flour,
salt, baking powder, and pepper in large bowl to blend.

Place remaining 1 1/4 cups onions in processor; add potatoes. Blend until
potatoes are very finely chopped and mixture is almost a puree (some liquid
is forming). Scrape potato mixture into towel in colander. Wrap towel around
potatoes and squeeze out as much liquid as possible (at least 1 generous
cup). Scrape dry potatoes into egg mixture. Stir until batter begins to
moisten and stick together.

Heat 4 tablespoons vegetable oil in heavy large skillet over medium-high
heat. Drop potato mixture by scant 1/4 cupfuls into skillet; flatten each
latke to 2 1/2-to 3-inch round. Reduce heat to medium. Cook until golden,
about 4 minutes per side. Transfer to large rimmed baking sheet. Repeat,
adding more oil to skillet as needed. DO AHEAD: Latkes can be made 2 hours
ahead. Let stand at room temperature. Or up to 1 day ahead. Cover latkes on
sheets and refrigerate.

To make latkes ahead: Preheat oven to 425 degrees F. Bake latkes until
crisp and deep brown, 5 to 6 minutes per side.

To serve the latkes right away: Preheat the oven to 325 degrees F. Place latkes on a
baking sheet as they come out of the skillet and keep them warm in the oven.

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French Cheese Puffs aka Gougères aka Pâte à Choux | Making Life Delicious

French Cheese Puffs aka Gougères aka Pâte à Choux | Making Life Delicious: "Cheese Gougères
Adapted from a recipe by David Leibovitz

Print-Friendly Recipe

* 1 cup (250ml) water
* 6 tablespoons (80g) unsalted butter
* 1/2 teaspoon kosher salt
* large pinch of cayenne pepper
* 1 cup (140g) all-purpose flour
* 4 large eggs
* 24 chives, finely-minced (don’t have chives, try scallions)
* 1 1/2 cups (about 6 ounces, 180g) grated cheese like Gruyère (See Note)

NOTE: You can use all sorts of cheese in this recipe. I think that the more sharp or distinctive cheeses work best. You can also use a cheese blend. For instance, a little parmesan cheese in place of some of the gruyère would also be very yummy. Sharp cheddar, aged gouda or any number of other intensely flavored hard cheeses would work really well.

Preheat the oven to 425 degrees F. Line a baking sheet with parchment paper.

Heat the water, butter, salt, and cayenne in a saucepan until the butter is melted, don’t let it simmer or boil because you will lose too much water.

Dump in the flour all at once and stir vigorously until the mixture pulls away from the sides into a smooth ball. Remove from heat and let rest two minutes.

Transfer the flour and butter ball to the bowl of a standing mixer. Turn it on and add the eggs, one at a time. The batter will first appear lumpy, but after a minute or so, it will smooth out and become glossy and gorgeous.

Add all the chives and about 75% of the gruyère and stir until well-mixed.

Scrape the mixture into a pastry bag or plastic bag with the corner cut out (that’s what I use). Pipe the dough into mounds, evenly-spaced apart about the size of a rounded tablespoon. Top each puff with a bit of the remaining cheese.

At this point, you could refrigerate the dough on the sheet for several hours before baking. You could also freeze the dough on the sheet and then transfer the frozen mounds to a ziplock bag to store for up to three months.

About half an hour before you want to serve these. Pop them into a hot oven at 425 degrees F for 10 minutes (15 if you are baking from frozen), then turn the oven down to 375 degrees F and bake for an additional 20 minutes. Serve warm.



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I am going to start posting recipes here that I would like to make. I am having trouble keeping track of them!