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Old 02-21-2006, 08:16 AM   #11
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Mish, you've got so many great tips! Love the wonton ravioli idea especially -- Opens up so many possibilities... Thanks!
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Old 02-21-2006, 08:41 AM   #12
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Freezing anything made with gravy and potato chunks don't freeze well. Stew doesn't do well frozen, at least not by my experience with it.
I just made a couple dozen egg rolls and froze them. Anything made with the wonton wrappers freeze well. Have also frozen many different pasta hot dishes. When I freeze pasta I undercook it or it seems to be a little mushy after thawed.
I have made alot of home made so called tv dinners and they are so handy and so good compared to the store ones.Just remember to not over cook the ingredients.
Somedays I spend a morning making chili and freeze in a ice cream pail as I do with soup. Beef and chicken and veggie soups freeze well.
When I make lasagna I always make a doulble batch so I can freeze one for later use. Real handy when unexpected company knocks on the door.
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Old 02-21-2006, 12:27 PM   #13
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Quote:
Originally Posted by Chopstix
Mish, you've got so many great tips! Love the wonton ravioli idea especially -- Opens up so many possibilities... Thanks!
You are very welcome, Chopstix and Thank you.
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Old 02-21-2006, 12:52 PM   #14
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Quick question about the wonton ravioli. Do you fry it, or can they be boiled and then put sauce over them? This sounds really good and we have some leftover wonton wrappers in the fridge.

Thanks.
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Old 02-21-2006, 01:25 PM   #15
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Originally Posted by paxpuella
Quick question about the wonton ravioli. Do you fry it, or can they be boiled and then put sauce over them? This sounds really good and we have some leftover wonton wrappers in the fridge.

Thanks.
Welcome to DC, paxpuella.

Re BD's question about reheatables... They don't need to be pre-cooked, unless, perhaps, you are adding ground beef/pork etc. (At least, I always do.) You can cook the filling ahead, and let it cool before stuffing the won tons. Lay them out flat and freeze, then pop them into a freezer bag.

I have cooked the won tons many ways - i.e. dropped them in a soup or broth I'm cooking, boiled in water, fry with some oil, baked, steamed, and then added the sauce of choice.

Much healthier/less costly/better tasting than the frozen bags that cost from $8.99 - $15.00 at the market.
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Old 02-21-2006, 01:44 PM   #16
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Originally Posted by mish
Welcome to DC, paxpuella.

Re BD's question about reheatables... They don't need to be pre-cooked, unless, perhaps, you are adding ground beef/pork etc. (At least, I always do.) You can cook the filling ahead, and let it cool before stuffing the won tons. Lay them out flat and freeze, then pop them into a freezer bag.

I have cooked the won tons many ways - i.e. dropped them in a soup or broth I'm cooking, boiled in water, fry with some oil, baked, steamed, and then added the sauce of choice.

Much healthier/less costly/better tasting than the frozen bags that cost from $8.99 - $15.00 at the market.
We've only fried our wontons trying to make the crab rangoon like you get at chinese restaurants. Even at that it is only a once or twice a year thing. I try not to fry too many things as we need to watch our waistlines. I never really thought about using them for other things.

Thanks

(edited to add) Sorry, I just reread some of the posts above and saw where you stated they could be boiled. Oops.
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Old 02-21-2006, 01:54 PM   #17
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We've only fried our wontons trying to make the crab rangoon like you get at chinese restaurants. Even at that it is only a once or twice a year thing. I try not to fry too many things as we need to watch our waistlines. I never really thought about using them for other things.

Thanks

(edited to add) Sorry, I just reread some of the posts above and saw where you stated they could be boiled. Oops.
You are very welcome. No prob. You might like a bamboo steamer... but a steamer basket over a Dutch oven, works well too. Baking them on a tray is another option. Depends of the texture/crispiness you prefer.
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