Chinese Firecracker Nachos Ii Recipes

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CHINESE FIRECRACKER NACHOS



Chinese Firecracker Nachos image

Make and share this Chinese Firecracker Nachos recipe from Food.com.

Provided by Molly53

Categories     Lunch/Snacks

Time 35m

Yield 12 serving(s)

Number Of Ingredients 11

1 teaspoon toasted sesame oil
1 tablespoon peeled minced ginger
1 lb ground lean pork (95 percent lean)
2 tablespoons chinese chili-garlic sauce
2 tablespoons hoisin sauce
1 tablespoon toasted sesame seeds
4 -5 ounces corn tortilla chips
2 cups shredded muenster cheese or 2 cups mild cheese, of your choice
2 cups napa cabbage leaves, very finely sliced
4 teaspoons rice vinegar
1 green onion, chopped (or as much as desired)

Steps:

  • Make the Firecracker Pork: Heat the sesame oil over medium heat in a large saute pan or wok.
  • Stir-fry the ginger until it starts to soften, approximately one minute; raise the heat to high.
  • Break up the ground pork into chunks and place in pan.
  • Stir in chili garlic sauce and the hoisin sauce.
  • Continue to cook, stirring and breaking up the pork.
  • Add the sesame seeds.
  • Cook until the pork is dry on the outer surface and the juices have started to evaporate, so the chips don’t get soggy.
  • (The pork mixture can be fried up to a day in advance and refrigerated).
  • Preheat the oven to 475F.
  • Assemble the nachos: Arrange the tortilla chips on a 12-by-18-inch baking sheet or ovenproof platter.
  • Sprinkle on the cheese and then the pork mixture.
  • Bake the nachos for 4 to 6 minutes until the cheese is bubbly.
  • While the nachos are in the oven, toss the cabbage with the rice vinegar.
  • Serve with green onion and the seasoned cabbage sprinkled on top.

Nutrition Facts : Calories 229, Fat 16.8, SaturatedFat 7, Cholesterol 45.4, Sodium 219.5, Carbohydrate 7.8, Fiber 0.8, Sugar 1.1, Protein 11.8

SWEET CHILI SHRIMP NACHOS



Sweet Chili Shrimp Nachos image

Nachos get a make-over with this crunchy, spicy-sweet snack that's easy to put together and sure to impress. A great new fusion of Asian flavors that will make your mouth water and satisfy your tastebuds. As if we needed another reason to love sweet chili shrimp.

Provided by HeatherHomemade

Categories     Asian

Time 45m

Yield 40 Nachos

Number Of Ingredients 6

1 (2 lb) bag frozen shrimp (deveined and tailless for easy prep, thawed)
1 (12 ounce) package wonton wrappers
1 (2 ounce) bag prepared shredded coleslaw mix
1 (12 ounce) bottle sweet chili sauce (and Yum Yum sauce. It wouldn't let me add this as it's own ingredient)
1 cup cornstarch
your favorite frying oil

Steps:

  • Fill frying vessel with enough oil to cover 2 inches.
  • Cut Wonton Wrappers in half to make an easier-to-eat size chip.
  • Fry Wonton Wrappers on medium about 40 seconds each flipping half way though until golden brown.
  • Set on paper towels and immediately salt. Move to serving dish and top with coleslaw mixture.
  • Cut each shrimp into 3 pieces and toss in the corn starch to dredge. This will give you a light crunchy texture.
  • Fry shrimp in batches on medium high about 2 minutes for each batch stirring with spider or slotted spoon to prevent clumping.
  • Toss shrimp in sweet chilli sauce and assemble a spoonful atop each Wonton chip.
  • Drizzle with yum yum sauce and serve.

Nutrition Facts : Calories 64.3, Fat 0.5, SaturatedFat 0.1, Cholesterol 48.6, Sodium 263.9, Carbohydrate 8.3, Fiber 0.2, Sugar 0.1, Protein 6

CHINESE CHICKEN SALAD WITH TANGY DRESSING



Chinese Chicken Salad with Tangy Dressing image

Every good cook needs a recipe for Chinese Chicken Salad at her fingertips. I thought I'd share mine with you. The dressing is divine. This never fails to please! I usually roast a chicken in the oven for this -- but if I'm running short on time, I'll pick up a roasted chicken at the grocery store or Costco. I normally double the dressing part of the recipe -- just so I don't come up short.

Provided by Bobbie

Categories     < 4 Hours

Time 1h40m

Yield 8 serving(s)

Number Of Ingredients 17

4 cups chicken, cooked and shredded (skin removed)
1 large green cabbage, coarsely shredded
6 -8 green onions, thinly sliced (including some of the green tops)
1/2 cup fresh cilantro, rinsed, stemmed and chopped
1 (5 ounce) can sliced water chestnuts
1 (3 ounce) package Top Ramen noodles (save flavoring packet for another use)
3/4 cup sliced almonds
3 tablespoons rice wine vinegar
2 teaspoons dry mustard
4 teaspoons lemon juice
4 teaspoons soy sauce
3 -5 tablespoons sugar (depending on how sweet you like it)
1 large garlic clove (minced or pressed)
1 tablespoon grated fresh ginger
2 tablespoons sesame oil
2/3 cup canola oil
2 teaspoons sesame seeds

Steps:

  • To assemble salad (do this as close to serving as is possible).
  • Combine shredded cabbage, green onions, cilantro, water chestnuts & almonds. If making ahead, omit the almonds until final assembly.
  • Add chicken to cabbage mixture along either broken/crushed Top Ramen noodles. Mix well.
  • To make dressing:.
  • Combine all ingredients and mix thoroughly (I use a screw top jar to make the dressing in).
  • Pour dressing over salad and toss to coat.
  • This is a great main dish served with some fresh fruit and croissants.
  • Cooking time reflects the time to roast a chicken.

Nutrition Facts : Calories 369.4, Fat 28.6, SaturatedFat 3, Sodium 324, Carbohydrate 26.3, Fiber 5.6, Sugar 11.6, Protein 6.2

CHINESE FIRECRACKERS



Chinese Firecrackers image

This is from Betty Crocker's Low-fat Cooking. I made it for a class once & it turned great, so I thought I would share...

Provided by nsomniak6

Categories     Lunch/Snacks

Time 1h12m

Yield 14 firecrakers, 4 serving(s)

Number Of Ingredients 11

1 teaspoon vegetable oil
1/2 lb ground turkey breast
1 cup chopped cabbage
1/2 cup shredded carrot
2 tablespoons green onions, finely chopped
1 tablespoon chili paste or 1 tablespoon chili puree
1 tablespoon white wine
1 teaspoon cornstarch
14 sheets phyllo dough
4 teaspoons vegetable oil
3/4 cup sweet and sour sauce

Steps:

  • Heat 1 teaspoon oil in 10-inch nonstick skillet over medium heat.
  • Cook turkey, cabbage, carrot and onions in oil about 5 minutes, stirring frequently, until turkey is no longer pink and vegetables are crisp-tender.
  • Stir in chili paste.
  • Mix wine and cornstarch; stir into turkey mixture.
  • Cook uncovered, stirring occasionally, until slightly thickened.
  • Heat oven to 375 degreesF.
  • Cut stack of phyllo sheets crosswise in half. Cover with waxed paper, then with damp towel to prevent them from drying out.
  • Place 1 half-sheet of phyllo on flat surface. Brush with small amount of oil. Top with second half-sheet of phyllo.
  • Place about 2 tablespoons turkey mixture on short end of phyllo; shape mixture into about 4-inch log.
  • Roll up phyllo and turkey mixture.
  • Twist phyllo 1 inch from each end to make firecracker shape.
  • Place on ungreased cookie sheet.
  • Repeat with remaining phyllo and turkey mixture.
  • Brush firecrackers with remaining oil.
  • Bake 18 to 22 minutes or until phyllo is crisp and golden brown.
  • Serve with sweet-and-sour sauce.

SALMON RISSOLES(PATTIES)



Salmon Rissoles(Patties) image

This is the exact recipe that my great gran used to make for the family meals together. Found this in mum's cook book and thought I'd share it with all. Mum's made this recipe a few dozen times and it is fantastic.

Provided by Polly_Waffle_Kid

Categories     Potato

Time 25m

Yield 8 rissoles, 8 serving(s)

Number Of Ingredients 12

500 g old potatoes
440 g salmon
1/3 cup chopped fresh parsley
1 teaspoon grated lemon rind
15 g butter
1 onion
salt
pepper
1 egg
2 tablespoons milk
packaged dry breadcrumbs
oil (for frying)

Steps:

  • Boil the potatoes in your usually way until tender and then drain. Mash well; do not use any butter or milk.
  • Drain salmon well, combine in bowl with the mashed potato, parsley and lemon rind.
  • Melt butter in a pan, add finely chopped onion, cook until transparent. Add onion, salt and pepper to salmon mixture, mix well. Shape into 8 rissoles (or more depending on size of rissoles).
  • Combine beaten egg and milk and dip rissoles in this mixture, then into the dried breadcrumbs. Fry in deep, hot oil for a few minutes until golden brown; drain on absorbent paper.
  • PLEASE NOTE: Rissoles can be baked on an oiled tray in a moderate oven for 20 minutes or until golden brown, turn rissoles after 10 minutes of cooking time.

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