Type what you have

Ingredients

• ✓ carrot
• rice vermicelli
• shrimp
• rice wrapper
• lettuce
• basil
• hoisin sauce
• water

Instructions

1. 1 Bring a medium saucepan of water to a boil. Place rice vermicelli in boiling water, remove from heat, and let soak until soft, 3 to 5 minutes. Drain and rinse with cold water. Set aside.
2. 2 Fill a large bowl with hot water. Dip one rice wrapper in hot water until soft, about 1 second. Lay wrapper flat; place desired amounts of noodles, shrimp, carrot, lettuce, and basil in the center. Roll edges of wrapper slightly inward. Beginning at the bottom edge of wrapper, tightly roll up ingredients. Repeat with remaining wrappers.
3. 3 Mix hoisin sauce with water in a small bowl until desired consistency has been attained. Heat mixture for a few seconds in the microwave.
4. 4 Serve spring rolls with warm dipping sauce.

By Claudine

Ingredients

• ✓ carrot
• rice noodle
• ground chicken
• shrimp
• egg
• wood fungus mushroom
• green onion
• white sugar
• salt
• black pepper
• rice paper wrapper
• vegetable oil

Instructions

1. 1 Gather all ingredients.
2. 2 Soak rice noodles in cold water until soft, about 20 minutes. Drain well; cut into 2-inch long pieces.
3. 3 Combine noodle pieces, chicken, shrimp, eggs, carrot, wood fungus mushrooms, and green onions in a large bowl. Add sugar, salt, and black pepper; stir well.
4. 4 Soak 1 rice paper wrapper in a shallow bowl of warm water to soften, about 15 seconds. Place on a damp cloth laid out on a flat surface.
5. 5 Place 1 tablespoon filling mixture into the center of softened rice paper. Fold the bottom edge into the center, covering filling. Fold in opposing edges and roll up tightly. Repeat with remaining rice paper wrappers, soaking and filling each one individually.
6. 6 Heat oil in a wok or large skillet over medium heat.
7. 7 Working in batches of 3 or 4, fry spring rolls in hot oil until crisp and golden brown on both sides, about 5 minutes. Drain on paper towels.

By agoldstone

Ingredients

• ✓ carrot
• ground pork
• shrimp
• onion
• green onion
• soy sauce
• monosodium glutamate
• salt
• black pepper
• spring roll wrapper
• egg white
• vegetable oil

Instructions

1. 1 Combine ground pork, shrimp, onion, carrots, green onions, soy sauce, MSG, salt, and black pepper in a bowl until well mixed.
2. 2 Place wrappers on a plate; cover with a damp cloth. Place 1 wrapper on a work surface; spoon ground pork filling in a thin line (the width of your little finger) across one side of wrapper, about 1/2 inch from edge. Roll wrapper tightly around filling; seal edges with egg white. Repeat with remaining wrappers, filling, and egg white.
3. 3 Heat oil in a deep heavy pan or deep fryer to 375 degrees F (190 degrees C). Lower lumpia in batches of 3 to 4 carefully into the hot oil; fry, turning once, until rolls float and turn golden brown, about 3 minutes. Drain on paper towels, cut rolls into thirds, if desired. Repeat with remaining lumpia.

By Elise

Ingredients

• ✓ carrot
• vegetable oil
• ground pork
• onion
• garlic
• green onion
• green cabbage
• cilantro
• black pepper
• salt
• garlic powder
• soy sauce
• lumpia wrapper
• vegetable oil

Instructions

1. 1 Gather all ingredients.
2. 2 Heat 1 tablespoon vegetable oil in a wok or large skillet over high heat. Add pork; cook and stir until crumbly and no longer pink, 5 to 7 minutes. Remove pork from the pan and set aside. Drain grease from the pan, leaving just a thin coating.
3. 3 Add onion and garlic to the pan; cook and stir until fragrant, about 2 minutes.
4. 4 Stir in cooked pork, carrots, green onions, cabbage, and cilantro. Season with pepper, salt, garlic powder, and soy sauce. Remove from the heat, and set aside until cool enough to handle, about 5 minutes.
5. 5 To assemble lumpia: Place 3 heaping tablespoons of filling diagonally near one corner of a lumpia wrapper, leaving a 1 ½ inch space at both ends.
6. 6 Fold the side along the length of the filling over the filling, tuck in both ends, and roll neatly and tightly to close.
7. 7 Moisten the other side of the wrapper with water to seal the edge. Transfer to a plate and cover with plastic wrap to retain moisture. Repeat to assemble remaining lumpia.
8. 8 Heat 1/2 inch vegetable oil in a heavy skillet over medium heat for 5 minutes.
9. 9 Slide 3 to 4 lumpia into the hot oil, making sure the seams are facing down. Fry, turning occasionally, until all sides are golden brown, 1 to 2 minutes. Transfer to a paper towel-lined plate to drain. Repeat to fry remaining lumpia.
10. 10 Serve immediately. Enjoy!

By LILQTPINAY23

Ingredients

• ✓ carrot
• garlic
• onion
• vegetable oil
• black pepper
• soy sauce
• water
• green bean
• celery
• bamboo shoot
• water chestnut
• jicama
• bean sprout
• egg roll wrapper
• vegetable oil

Instructions

1. 1 In a wok or skillet, saute the garlic and onions in hot oil until the onions are translucent. Add the pepper and soy sauce and saute further.
2. 2 Drain the excess oil, add the water and bring to a boil. Add the carrots and simmer for 5 minutes. Add the green beans, celery, bamboo shoots, water chestnuts, and jicama. Simmer for another 5 minutes. Remove the pan from heat and add the bean sprouts. Cool to room temperature.
3. 3 Place three heaping tablespoons of the filling diagonally near one corner of each wrapper, leaving a 1 1/2 inch space at both ends. Fold the side along the length of the filling over the filling, tuck in both ends, and roll neatly. Keep the roll tight as you assemble. Moisten the other side of the wrapper with water to seal the edge. Cover the rolls with plastic wrap to retain moisture.
4. 4 Heat a wok over medium heat, add oil to 1/2 inch depth, and heat for 5 minutes. Place 3 or 4 egg rolls in the oil, gently. Fry the rolls until all sides are golden brown. Drain on paper towels. Serve immediately

By Gabriela Villareal

Ingredients

• ✓ carrot
• vegetable oil
• onion
• celery
• salt
• ground pork
• garlic
• red pepper flake
• garlic powder
• turmeric
• ginger
• cumin
• coriander
• celery seed
• lumpia wrapper
• vegetable oil

Instructions

1. 1 Heat 1 tablespoon vegetable oil in a large skillet over medium-low heat; cook and stir onion, celery, and carrot until onion is tender and translucent, 5 to 7 minutes. Season with salt. Add ground pork and garlic; cook and stir until pork is no longer pink. Season with more salt and drain any excess grease. Stir in red pepper flakes, garlic powder, turmeric, ginger, cumin, coriander, and celery seed. Set aside to cool.
2. 2 Place about 1 tablespoon pork mixture on a lumpia wrapper with one corner facing you. Fold corner closest to you over filling; fold two side corners toward the center and continue rolling wrapper around pork. Brush a small amount of water over the top corner and press to seal. Repeat with remaining filling and wrappers.
3. 3 Heat 1 quart vegetable oil in a deep-fryer or large saucepan to 350 degrees F (175 degrees C).
4. 4 Fry rolls in batches until golden brown, 4 to 6 minutes. Drain on a paper towel-lined plate.

By jmollica23

Ingredients

• ✓ carrot
• olive oil
• salt

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C). Put one rack on the highest level in the oven and another on the bottom.
2. 2 Peel carrots into thin strips using a vegetable peeler; put into a large bowl. Drizzle olive oil over the carrot strips and toss to coat. Season with salt; toss again. Spread carrots onto 2 baking sheets in a single layer, preventing overlap.
3. 3 Put one baking sheet on the top rack and the other on the bottom. Bake carrots in preheated oven for 6 minutes, switch racks, and continue baking until the carrots are crisp, about 6 minutes more. Cool chips until cool enough to handle before serving.

By yesnomaybeso7

Ingredients

• ✓ carrot
• cream cheese
• cucumber

Instructions

1. 1 Reserve 2 Tbsp. carrots. Mix remaining carrots with cream cheese; spoon into cucumber shells. Top with reserved carrots.
2. 2 Cut each cucumber half into 5 pieces to serve.

By Philadelphia

Ingredients

• ✓ carrot
• cream cheese
• ranch dressing
• broccoli
• whole wheat tortilla

Instructions

1. 1 Mix cream cheese spread and dressing in medium bowl until blended. Stir in vegetables. Spread onto tortillas; roll up tightly.
2. 2 Wrap individually in plastic wrap. Refrigerate 1 hour.
3. 3 Unwrap roll-ups; trim and discard ends. Cut each roll-up into 6 diagonal slices.

By PHILADELPHIA Cream Cheese

Ingredients

• ✓ carrot
• black olive
• cream cheese
• black olive

Instructions

1. 1 Cut a slit lengthwise (from top to bottom) into one side of each jumbo olive. Carefully insert about 1 teaspoon cream cheese into slits in each jumbo olive.
2. 2 Slice carrot into 18 1/4-inch-thick rounds; cut a small (pie-shaped) notch out of each carrot slice to form feet. Save the cut out pieces; press pieces into centers of small olives to form beaks. If necessary cut a small slit into each small olive before inserting the beak.
3. 3 Set a jumbo olive, large hole side down, onto a carrot slice. Then, set a small olive onto the jumbo olive, adjusting so that the beak, cream cheese chest, and notch in the carrot (feet) slice line up. Secure with a toothpick.

By Valerie Cain Cuff

Ingredients

• ✓ carrot
• rolled oat
• banana
• apple
• applesauce
• peanut

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking dish.
2. 2 Mix oats, bananas, carrots, apple, applesauce, and peanuts together in a bowl; spread into the prepared baking dish.
3. 3 Bake in the preheated oven until golden brown, about 20 minutes.

By cecdaisy

Ingredients

• ✓ carrot
• garlic
• ginger root
• salt
• apricot preserves
• lemon juice
• sesame oil
• coriander
• cayenne pepper

Instructions

1. 1 Put carrots, garlic, ginger, and 1/4 teaspoon salt in a large saucepan. Add 2 cups water to cover. Bring to a boil, then reduce heat and simmer, covered, until carrots are tender, 10 to 12 minutes. Drain.
2. 2 Transfer carrot mixture to a food processor along with remaining 1/2 teaspoon salt, apricot preserves, lemon juice, sesame oil, coriander, and cayenne. Process until almost smooth.

By SandyG

Ingredients

• ✓ carrot
• cucumber
• cream cheese
• raisin
• chive

Instructions

1. 1 With a peeler, slice cucumber into 8 1/8-inch thick slices lengthwise. Cut each slice into 3 pieces crosswise.
2. 2 Place about 1 teaspoon shredded carrot onto the bottom edge of a cucumber slice; place about 1 teaspoon cream cheese onto the carrot, and press 2 or 3 raisins into the cream cheese. Roll the cucumber slice into a little sushi roll, starting at the filled end. Tie roll with a chive to secure. Repeat with remaining ingredients.

By kelcampbell

Ingredients

• ✓ carrot
• steel-cut oat
• flax seed meal
• peanut butter
• honey
• walnut
• raisin
• vanilla extract
• cinnamon
• ginger
• salt

Instructions

1. 1 Line a baking sheet with parchment paper and set aside.
2. 2 Combine carrots, oats, flax meal, peanut butter, honey, walnuts, raisins, vanilla, cinnamon, ginger, and salt in a bowl. Beat with a hand mixer until well combined.
3. 3 Roll mixture into 12 equal-sized balls and place on the baking sheet. Freeze until they hold their shape, at least 1 hour. Transfer to a freezer-safe container and store in the freezer.

By Yoly

Ingredients

• ✓ carrot
• cream cheese
• feta cheese
• garlic powder
• egg yolk
• basil
• parsley
• wonton wrapper
• soy sauce

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C).
2. 2 Mix cream cheese, feta cheese, carrot, garlic powder, egg yolk, basil, and parsley together in a bowl.
3. 3 Place a wonton wrapper on a work surface and wet the corners of the wrapper with a moist finger. Spoon 1 teaspoon of filling in the center of the wrapper; fold wrapper over the filling, sealing the edges shut. Repeat with remaining wrappers and filling. Place wontons on a baking sheet and brush with soy sauce.
4. 4 Bake in the preheated oven until corners of wontons are brown, 10 to 12 minutes.

By Jessica

Ingredients

• ✓ carrot
• silken tofu
• taco seasoning mix
• nutritional yeast
• onion powder
• garlic powder
• oil
• vegetarian beef crumble
• tortilla chip

Instructions

1. 1 Combine tofu, carrots, taco seasoning, nutritional yeast, onion powder, and garlic powder in a blender or food processor. Blend until smooth and creamy.
2. 2 Transfer queso to a small saucepan over medium heat. Cook until hot enough to serve, 5 to 10 minutes.
3. 3 At the same time, heat oil in a skillet over medium heat. Add vegetarian crumbles and cook and stir until browned, 8 to 10 minutes.
4. 4 Serve tortilla chips on individual plates topped with cooked crumbles and hot queso.

By Main House

Ingredients

• ✓ carrot
• crescent roll dough
• cream cheese
• mayonnaise
• basil
• garlic powder
• broccoli
• cauliflower
• salad seasoning mix

Instructions

1. 1 Without separating the dough, roll out both packs of crescent rolls onto a baking sheet, forming them into a single, flat surface. Bake according to the directions on the package. Allow the finished rolls to cool.
2. 2 In a bowl, Mix together the cream cheese, mayonnaise, basil and garlic powder. Spread the mixture evenly over the surface of the rolls. Spread the broccoli, cauliflower and carrots on top of the cream cheese mixture. Sprinkle the salad seasoning mix over all. Cut into squares and serve.

By Staci Mondell

Ingredients

• ✓ carrot
• green bell pepper
• onion
• cucumber
• celery
• cauliflower
• broccoli floret
• sugar
• white vinegar
• worcestershire sauce
• black pepper
• yellow mustard
• salt
• vegetable oil
• tomato soup

Instructions

1. 1 Bring a large pot of lightly-salted water to a boil. Add the sliced carrots, and cook until just tender, about 3 minutes. Drain in a colander, then immediately immerse in ice water for several minutes until cold to stop the cooking process. Once the carrots are cold, drain well, and place into a large glass or plastic bowl.
2. 2 Place the green pepper, onion, cucumber, celery, cauliflower, and broccoli into the bowl along with the carrot; set aside. In a separate bowl, whisk together the sugar, vinegar, Worcestershire sauce, black pepper, mustard, and salt until the sugar begins to dissolve. Whisk in the vegetable oil and condensed tomato soup until smooth. Pour the marinade over the vegetables, and stir until evenly blended. Cover, and marinate overnight in the refrigerator.

By KBOVER

Ingredients

• ✓ carrot
• cooking spray
• vegetable oil
• chicken wing
• wing sauce
• celery
• blue cheese salad dressing

Instructions

1. 1 Preheat oven to 375 degrees F (190 degrees C). Spray a baking sheet with cooking spray.
2. 2 Heat vegetable oil in a large pot or deep fryer to 375 degrees F (190 degrees C).
3. 3 Rinse wings in a colander and pat very dry with paper towels. Deep-fry wings in batches of 5 or 6 until partially cooked, about 10 minutes; drain on paper towels and let wings cool slightly. Return wings to the hot oil and fry a second time until golden brown, 6 to 8 minutes per batch. Drain on paper towels.
4. 4 Transfer wings to a large mixing bowl and toss with hot wing sauce to coat. Use tongs to transfer wings to prepared baking sheet in a single layer. Brush wings with any leftover wing sauce.
5. 5 Bake in the preheated oven until surface of wings is nearly dry, about 15 minutes. Serve on platters with carrot sticks, celery sticks, and blue cheese dressing.

By Keri

Ingredients

• ✓ carrot
• parsnip
• beet
• onion
• sweet potato
• olive oil
• seasoning blend
• salt
• black pepper
• yogurt
• lemon zest
• lemon juice
• herb
• salt
• black pepper

Instructions

1. 1 Preheat an air fryer to 400 degrees F (200 degrees C). Add root vegetables to a large bowl and toss with oil, seasoning, 1/4 teaspoon salt, and 1/4 teaspoon pepper.
2. 2 Working in batches as needed, spread out sticks in the air-fryer basket.
3. 3 Air-fry, turning or stirring halfway through, until sticks are tender and golden, about 18 minutes.
4. 4 Stir together yogurt, citrus zest, citrus juice, herbs, 1/8 teaspoon salt, and 1/8 teaspoon pepper in a small bowl for the dip. Serve dip with veggie sticks.

By dinehaus

Ingredients

• ✓ carrot
• almond
• medjool date
• coconut
• pineapple
• vanilla protein powder
• almond butter
• coconut extract
• almond extract
• pumpkin pie spice
• cinnamon

Instructions

1. 1 Line a 9-inch square dish with parchment paper.
2. 2 Combine almonds, dates, carrots, coconut, pineapple pieces, protein powder, almond butter, coconut extract, almond extract, pumpkin pie spice, and cinnamon in a food processor fitted with the S blade. Attach the lid and pulse, stopping and scraping down the sides as needed, until everything is well combined and a crumbly, yet easily moldable, soft dough forms.
3. 3 Transfer dough to the prepared dish and press it down and smooth it out evenly.
4. 4 Chill in the refrigerator or freezer for 1 to 2 hours. Cut into 12 bars and either serve immediately or wrap individually to serve later.

By giggles_06

Ingredients

• ✓ carrot
• date
• apricot
• walnut
• coconut flakes
• almond butter
• flax seed meal
• cinnamon
• ginger
• nutmeg
• vanilla extract
• salt

Instructions

1. 1 Combine dates and apricots in a small measuring cup or bowl. Add enough hot water to cover and allow fruit to soak for 15 minutes to soften.
2. 2 Drain dates and apricots and add to the bowl of a food processor. Add carrots, walnuts, coconut flakes, almond butter, flax meal, cinnamon, ginger, nutmeg, vanilla extract, and salt. Pulse, scraping down the sides frequently, until mixture comes together to form a mostly smooth, sticky dough, 5 to 7 minutes.
3. 3 Scoop out tablespoon-sized balls of dough using a lightly greased tablespoon measure. Roll into balls with lightly greased hands.
4. 4 Place bites into an airtight container and freeze until set, at least 1 hour. Keep stored in the freezer.

By Kim

Ingredients

• ✓ carrot
• olive oil
• red curry paste
• red potato
• lime juice
• brown sugar
• fish sauce
• butter lettuce
• cilantro
• green onion
• mint

Instructions

1. 1 Preheat oven to 450 degrees F. Stir oil and curry paste to blend in large bowl. Add potatoes and toss to coat. Spread potatoes out on heavy large rimmed baking sheet. Roast potatoes until golden and tender, about 15 minutes.
2. 2 Meanwhile: Stir lime juice, sugar and fish sauce to blend in small bowl for sauce.
3. 3 Arrange lettuce leaves on platter. Top with carrots, cilantro, green onions and mint, dividing evenly. Spoon potatoes into cups. Serve, passing sauce separately.

By Potato Goodness

Ingredients

• ✓ carrot
• olive oil
• soy sauce
• chicken breast
• red cabbage
• red onion
• mayonnaise
• curry powder
• red curry paste
• garlic
• red chile powder
• egg roll wrapper

Instructions

1. 1 Heat 1 tablespoon olive oil and 1 tablespoon soy sauce in a large saucepan over medium heat. Add chicken and cook until no longer pink, 3 to 5 minutes. Add cabbage, onion, and carrot; cook, stirring occasionally, until softened.
2. 2 Mix remaining soy sauce, mayonnaise, curry powder, curry paste, garlic, and chile powder together in a bowl. Fold into the chicken mixture.
3. 3 Preheat the oven to 400 degrees F (200 degrees C). Lightly brush a rimmed baking sheet with some olive oil.
4. 4 Place about 1/4 cup of the chicken mixture diagonally across an egg roll wrapper. Fold the bottom half over the chicken mixture; fold in sides and roll up like a burrito. Repeat until all the chicken mixture and wraps have been used.
5. 5 Place egg rolls seam-side down on the prepared baking sheet. Brush tops and sides of the rolls with remaining olive oil.
6. 6 Bake in the preheated oven until golden brown, 10 to 12 minutes.

By AliciaMac

Ingredients

• ✓ carrot
• cashew
• garlic
• lemon
• tamari
• flat-leaf parsley
• mayonnaise
• salt

Instructions

1. 1 Combine cashews and garlic in a food processor; pulse until finely chopped. Add carrots, lemon juice, tamari, parsley, and mayonnaise; process until smooth. Season with salt.

By Barbara Sauermann

Ingredients

• ✓ carrot
• imitation crabmeat
• mayonnaise
• sriracha sauce
• rice paper wrapper
• green onion
• avocado
• cucumber

Instructions

1. 1 Shred crabmeat using 2 forks or a food processor.
2. 2 Combine crabmeat, mayonnaise, and Sriracha sauce in a small bowl.
3. 3 Add 2 inches hot water to a shallow bowl. Dip 1 rice paper wrapper into water to soften, about 3 seconds; transfer to a wooden cutting board or a clean, moist dish towel. Layer 1/4 each carrot, green onion, avocado, cucumber, and crabmeat mixture on bottom third of rice paper.
4. 4 Pull bottom of rice paper over filling; fold sides of wrapper in, using your fingers to prevent filling from spilling out sides. Continue rolling tightly to enclose filling. Place roll seam-side down on a plate. Repeat with remaining rice papers, carrot, green onion, avocado, cucumber, and crabmeat mixture.

By Christy Blaker

Ingredients

• ✓ carrot
• gelatin
• water
• mayonnaise
• cucumber
• onion
• green bell pepper
• tomato

Instructions

1. 1 Sprinkle gelatin over cold water in a bowl; let stand until softened, about 1 minute. Stir in mayonnaise until smooth. Stir in cucumber, onion, bell pepper, tomato, and carrot. Cover the bowl; chill in the refrigerator before serving, 1 hour.

By Chelsea

Ingredients

• ✓ carrot
• chicken breast
• egg white
• cornstarch
• white sugar
• ginger
• black pepper
• white bread
• margarine
• soy sauce

Instructions

1. 1 Place chicken, carrot, egg white, cornstarch, sugar, ginger, and black pepper in a food processor. Pulse until the chicken is well minced. Cut each slice of bread into 4 triangles. Spread the tops and sides of each triangle with the chicken mixture.
2. 2 Melt half of the margarine in a 12 inch nonstick skillet over medium heat. Place half of the triangles, spread side down, in the skillet. Cook until golden brown, about 4 minutes. Flip with a spatula and cook until the other side is brown, about 2 minutes. Transfer to a serving platter and keep warm. Repeat process with the other half of the triangles and margarine. Serve with soy sauce diluted with water for dipping.

By Cheftell

Ingredients

• ✓ carrot
• oil
• corned beef
• cabbage
• potato
• onion
• salt
• pepper
• egg roll wrapper

Instructions

1. 1 Heat oil in a deep-fryer to 375 degrees F (190 degrees C).
2. 2 Mix shredded corned beef, cabbage, potatoes, carrot, and onion in a medium bowl. Season with salt and pepper to taste. Lay egg roll wrappers out on a clean dry surface a few at a time. Place about 1/2 cup of the mixture into the center of each wrap. Roll up into logs according to the directions on the package. Wet the edge with water to seal.
3. 3 Fry rolls a few at a time, turning if necessary, until golden, about 5 minutes. Remove from hot oil to drain on paper towels.

By Nicolle Morrison

Ingredients

• ✓ carrot
• salmon
• red snapper
• black cod
• ling cod
• onion
• egg
• white sugar
• salt
• white pepper
• water
• matzo meal
• white sugar
• paprika
• black pepper

Instructions

1. 1 Gather all ingredients.
2. 2 Grind salmon, red snapper, black cod, ling cod, 2 ½ onions, and 4 carrots together. Place mixture into a large wooden bowl. Using a hand chopper, add eggs one at a time, mixing well after each addition.
3. 3 Add 1 ½ tablespoons sugar, 4 teaspoons salt, and white pepper; continue to chop until very well blended. Stir in ice water a little at a time throughout this process. Add matzo meal and chop again until mixture is thick enough to bind together to make a ball; if not, add more matzo meal. Set aside.
4. 4 Fill 2 large heavy stockpots half full with water. Slice 1 raw onion and 1 carrot into each stockpot. Add fish skins, if desired.
5. 5 Divide 4 tablespoons sugar, paprika, and black pepper evenly between each pot. Season with salt. Bring to a boil over medium heat and let boil for 10 minutes.
6. 6 Using wet hands, shape fish mixture into oval-shaped balls and carefully drop into boiling stock.
7. 7 Cover the stockpots slightly and cook over medium-low heat for 2 hours. Remove from heat and let balls sit in the pot for 10 minutes.
8. 8 Remove balls carefully to containers and strain remaining stock over balls, just barely covering them. Chill in the refrigerator before serving. Store in the refrigerator for up to 6 days.

By Eileen Mintz