Type what you have

Ingredients

• ✓ water chestnut
• bacon
• cheddar cheese
• celery
• mayonnaise
• carrot
• chive
• popcorn

Instructions

1. 1 Gather the ingredients.
2. 2 Place bacon in a large skillet and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain bacon slices on paper towels; crumble and set aside.
3. 3 Combine 1 cup Cheddar cheese, water chestnuts, celery, mayonnaise, 1/2 cup bacon, carrots, and chives together in a large bowl; mix well.
4. 4 Add popcorn and stir to coat. Sprinkle with remaining cheese and bacon; serve immediately.
5. 5 Enjoy!

By Paula

Ingredients

• ✓ water chestnut
• bacon
• ketchup
• brown sugar
• worcestershire sauce

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C).
2. 2 Cut bacon slices into thirds. Cut large water chestnuts in half. Wrap each water chestnut with bacon; secure with a toothpick. Place on a 9x13-inch baking pan.
3. 3 Stir ketchup, brown sugar, and Worcestershire sauce together in a saucepan over medium heat until almost boiling; pour over bacon-wrapped water chestnuts.
4. 4 Bake in the preheated oven until bacon is cooked and crisp, about 45 to 50 minutes.

By Julie

Ingredients

• ✓ water chestnut
• ketchup
• brown sugar
• worcestershire sauce
• bacon

Instructions

1. 1 Gather all ingredients. Preheat the oven to 375 degrees F (190 degrees C).
2. 2 Combine ketchup, brown sugar, and Worcestershire sauce in a medium bowl.
3. 3 Cut bacon strips in half. Wrap one slice of bacon around each chestnut and secure with a toothpick. Arrange water chestnut wraps in a 9x13-inch baking dish.
4. 4 Bake in the preheated oven for 10 to 15 minutes. Remove water chestnut wraps from the oven and drain some grease. Pour ketchup sauce over wraps.
5. 5 Bake until bacon is crispy and sauce thickens, 30 to 35 more minutes.

By Beth

Ingredients

• ✓ water chestnut
• soy sauce
• garlic powder
• bacon
• pineapple chunk
• toothpick
• brown sugar

Instructions

1. 1 Combine water chestnuts, soy sauce, and garlic powder in a small bowl; toss to coat. Marinate for 30 minutes.
2. 2 Preheat the oven to 350 degrees F (175 degrees C). Line a baking sheet with aluminum foil.
3. 3 Drain water chestnuts; discard soy sauce mixture. Place 1 pineapple chunk in center of each bacon half; place 1 water chestnut on top. Fold ends of bacon over pineapple chunk and water chestnut; secure with a toothpick. Repeat with remaining pineapple, bacon, and water chestnuts. Gently toss bacon-wrapped pineapple and water chestnuts in brown sugar in a bowl; place on the prepared baking sheet.
4. 4 Bake in the preheated oven for 25 minutes; flip and continue baking until bacon is cooked to your desired degree of doneness, 15 to 35 minutes more. Transfer to a paper-towel-lined plate to drain briefly. Serve hot.

By Niki H

Ingredients

• ✓ water chestnut
• soy sauce
• bacon
• toothpick
• brown sugar
• mayonnaise
• chili sauce

Instructions

1. 1 Soak water chestnuts in a medium bowl with soy sauce for at least 3 hours; drain.
2. 2 Preheat the oven to 350 degrees F (175 degrees C).
3. 3 Wrap each water chestnut with a piece of bacon; secure with a toothpick and arrange in a shallow baking dish.
4. 4 Bake in the preheated oven until bacon is crisp, 25 to 35 minutes.
5. 5 Meanwhile, mix together brown sugar, mayonnaise, and chili sauce in a small bowl until sauce is smooth.
6. 6 Serve bacon-wrapped water chestnuts with sauce.

By Kevin Bennett

Ingredients

• ✓ water chestnut
• ranch salad dressing seasoning mix
• sour cream
• spinach
• bread
• vegetable

Instructions

1. 1 Stir together dips mix, sour cream, spinach and water chestnuts. Chill 30 minutes or until just before serving.
2. 2 Cut top off the bread and remove center (using firm bread pieces as dippers). Fill bread bowl with dip. Serve with cubed bread and vegetables.

By Hidden Valley Ranch

Ingredients

• ✓ water chestnut
• sour cream
• mayonnaise
• spinach
• leek soup mix
• sourdough bread

Instructions

1. 1 Gather all ingredients.
2. 2 Mix sour cream, mayonnaise, spinach, water chestnuts, and dry soup mix together in a medium bowl. Chill in the refrigerator for 6 hours, or overnight.
3. 3 Cut off the top of the sourdough loaf and hollow out the center to make a sturdy bread bowl. Tear removed bread into bite-sized pieces for dipping.
4. 4 Fill bread bowl with spinach mixture.

By Shawna

Ingredients

• ✓ water chestnut
• olive oil
• snow pea
• mint
• sesame seed
• salt
• pepper

Instructions

1. 1 Heat the olive oil in a large skillet over medium-high heat. Stir in the snow peas, and cook for 2 minutes, then add the water chestnuts, mint, and sesame seeds. Cook and stir until the snow peas are tender, and the water chestnuts are hot, about 3 minutes longer. Season to taste with salt and pepper before serving.

By NAUTICOLE

Ingredients

• ✓ water chestnut
• oil
• cream cheese
• imitation crabmeat
• green onion
• soy sauce
• wonton wrapper

Instructions

1. 1 Heat oil in a large, heavy saucepan to 375 degrees F (190 degrees C).
2. 2 Mix cream cheese, crabmeat, water chestnuts, green onions, and soy sauce together in a medium bowl.
3. 3 Place about 1 teaspoon cream cheese mixture in the center of each wonton wrapper. Fold into wrappers into triangles and seal the edges with moistened fingers.
4. 4 Working in small batches, fry wontons in the hot oil until golden brown, 3 to 4 minutes. Remove with a slotted spoon and drain on paper towels.

By Gina

Ingredients

• ✓ water chestnut
• butter
• egg noodle
• instant rice
• onion soup mix
• vegetable broth
• soy sauce

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C). Grease a 2 quart casserole dish.
2. 2 Melt butter in a large skillet over medium heat. Brown noodles in the butter.
3. 3 In a large bowl combine browned noodles, rice, soup mix, broth, water chestnuts and soy sauce. Mix well and transfer to prepared casserole dish.
4. 4 Bake for 45 minutes, or until liquid has been absorbed and casserole is browned and crispy on top.

By Ryan

Ingredients

• ✓ water chestnut
• bacon
• green bean
• cream of mushroom soup
• milk
• black pepper
• fried onion

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C).
2. 2 Place bacon in a large, deep skillet. Cook over medium-high heat until evenly brown. Drain, crumble, and set aside.
3. 3 Mix green beans, condensed soup, water chestnuts, crumbled bacon, milk, and black pepper together in a 1 1/2-quart casserole dish.
4. 4 Bake in the preheated oven until heated through, about 30 minutes.
5. 5 Stir casserole and top with French fried onions. Bake until onions are golden brown, about 5 minutes more.

By Becky Twitchell

Ingredients

• ✓ water chestnut
• pea
• pimento pepper
• cream of celery soup
• onion
• cheddar cheese
• cracker
• margarine

Instructions

1. 1 Preheat the oven to 375 degrees F (190 degrees C).
2. 2 In a medium bowl, mix peas, pimentos, water chestnuts, condensed soup, and onion together. Pour into a 1 1/2-quart casserole dish and top with shredded cheese. In a separate bowl, mix together cracker crumbs and margarine; sprinkle evenly over cheese.
3. 3 Bake for 30 to 40 minutes in the preheated oven, until browned and bubbly.

By SALLIEBRYANT

Ingredients

• ✓ water chestnut
• ground beef
• soy sauce
• brown sugar
• onion powder
• garlic powder
• apricot preserves
• jam
• apple cider vinegar

Instructions

1. 1 Preheat oven to 400 degrees F (200 degrees C).
2. 2 Mix together ground beef, chestnuts, soy sauce, brown sugar, onion powder, and garlic powder thoroughly in a large bowl. Form the mixture into 2 tablespoon-sized balls, and place onto a baking sheet.
3. 3 Bake in preheated oven until no longer pink in the center, about 15 minutes. Stir together the apricot preserves and the cider vinegar, toss with meatballs in a clean bowl, then return to baking sheet, and bake for an additional 5 minutes.

By PacNWCook

Ingredients

• ✓ water chestnut
• luncheon meat
• green onion
• parsley
• egg
• pepper
• oyster sauce
• wonton wrapper
• vegetable oil

Instructions

1. 1 In a medium bowl, mix together the lunchmeat, water chestnuts, green onions, parsley, hard-cooked eggs, pepper, and oyster sauce. Set aside.
2. 2 On a clean flat surface, such as a cutting board, lay out 4 to 6 wonton skins at a time. Place a tablespoon of the meat mixture into the center of each one. Keep a small bowl of water next to the work area to dip fingers in. Use wet fingers to moisten the corners of each wrapper. Quickly pinch all 4 corners together to seal in the filling. If it doesn't hold, use more water. Keep filled wontons covered with plastic wrap to prevent drying while the others are made.
3. 3 Heat one inch of oil in a deep heavy skillet over medium-high heat, or heat recommended amount of oil in a deep-fryer to 365 degrees F (185 degrees C). Fry wontons for a few minutes on each side, or until golden. Remove to paper towels to absorb excess grease. Enjoy the grinds!

By Elizabeth Rozewski

Ingredients

• ✓ water chestnut
• cheddar cheese
• mayonnaise
• iceberg lettuce
• roma tomato
• black olive
• pea
• bacon

Instructions

1. 1 Mix Cheddar cheese and mayonnaise together in a small bowl.
2. 2 Pat lettuce into an even layer in the bottom of a large glass serving bowl. Layer tomatoes, black olives, peas, and water chestnuts, respectively, into the bowl. Spread Cheddar cheese mixture over the water chestnuts layer; top with bacon.
3. 3 Cover bowl with plastic wrap and refrigerate until salad is chilled, at least 30 minutes.

By KellyBecker

Ingredients

• ✓ water chestnut
• spinach
• water
• butter
• cream cheese
• garlic powder
• artichoke heart
• bread crumb
• butter

Instructions

1. 1 Preheat oven to 400 degrees F (200 degrees C).
2. 2 Put spinach into a microwave-safe bowl. Pour water over the spinach. Cover bowl tightly with plastic wrap.
3. 3 Cook in microwave oven on High, stirring occasionally, until the spinach is heated through, 9 to 11 minutes; transfer to a colander to drain, pressing to remove as much moisture from the spinach as possible.
4. 4 Melt 1/2 cup butter in a saucepan over medium heat; add spinach, cream cheese, water chestnuts, and garlic powder. Cook and stir until the cheese melts, 5 to 7 minutes.
5. 5 Spread artichoke hearts into the bottom of a baking dish. Spread spinach mixture over the artichoke hearts. Sprinkle bread crumbs over the spinach mixture. Dot top of casserole with butter pieces.
6. 6 Bake in preheated oven until heated through, 20 to 25 minutes.

By MSLIB5

Ingredients

• ✓ water chestnut
• wonton wrapper
• ground beef
• onion
• celery
• salt
• pepper
• worcestershire sauce
• vegetable oil

Instructions

1. 1 In a large frying pan, brown the beef in 2 tablespoons vegetable oil over medium heat. Mix in water chestnuts, onion, celery, and Worcestershire sauce until combined; there is no need to cook the vegetables. Season to taste with salt and pepper.
2. 2 Place one tablespoon of the beef mixture into the center of each wonton wrapper. Fold the sides of the wrapper over the filling, and then roll the wrapper up around the filling egg roll style.
3. 3 In an electric deep fryer or a heavy saucepan, heat oil to 375 degrees F (190 degrees C). Deep fry rolls until their wrappers are golden brown; fry in batches to maintain an even temperature. Once cooked, place the rolls on paper towels to drain. Serve warm.

By Vikki Favreau

Ingredients

• ✓ water chestnut
• cooking spray
• wonton wrapper
• shrimp
• mayonnaise
• green onion
• sesame oil
• ginger
• salt

Instructions

1. 1 Preheat oven to 300 degrees F (150 degrees C). Spray a muffin tin with cooking spray; line cups with 1 wonton wrapper each.
2. 2 Combine shrimp, water chestnuts, mayonnaise, 2 tablespoons green onions, sesame oil, ginger, and salt in a bowl. Spoon mixture into the wonton wrappers.
3. 3 Bake in the preheated oven until edges are dark brown, about 18 minutes. Remove wontons from muffin tin; garnish with the remaining green onions.

By MAUREENVANCOUVER

Ingredients

• ✓ water chestnut
• broccoli floret
• bacon
• red onion
• raisin
• cashew
• mayonnaise
• white sugar
• vinegar

Instructions

1. 1 Make salad: Toss together broccoli, bacon, red onion, raisins, cashews, and water chestnuts in a large bowl until well combined.
2. 2 Make dressing: Whisk together mayonnaise, sugar, and vinegar in a small bowl until smooth.
3. 3 Pour dressing over salad and toss to coat. Cover the bowl with plastic wrap and refrigerate until dressing sets, at least 4 hours.

By Linda Z

Ingredients

• ✓ water chestnut
• cream of chicken soup
• chicken
• celery
• cornflake
• mayonnaise
• onion
• cornflake
• butter

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C).
2. 2 Mix cream of chicken soup, cooked chicken, celery, 1 cup cornflakes, water chestnuts, mayonnaise, and onion together in a large bowl; spread mixture into a 9x13-inch casserole dish.
3. 3 Mix 1 cup cornflakes and melted butter together in a bowl until coated; sprinkle over casserole.
4. 4 Bake in the preheated oven until casserole is bubbling and topping is crisp, about 45 minutes.

By Susanne

Ingredients

• ✓ water chestnut
• honeydew melon
• chicken
• celery
• grape
• sour cream
• yogurt
• curry powder
• salt
• pepper

Instructions

1. 1 Cut melon in half, and remove seeds. With a melon baller, scoop out melon balls; place in a large salad bowl.
2. 2 Add chicken, celery, and grapes to melon. Add water chestnuts if desired.
3. 3 In a small bowl, mix together, sour cream, yogurt, and curry powder. Gently stir into salad. Season with salt and pepper to taste. Serve.

By jen

Ingredients

• ✓ water chestnut
• cream of chicken soup
• mayonnaise
• butter
• lemon juice
• curry powder
• broccoli
• chicken
• mushroom
• cheddar cheese

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Grease a 3-quart casserole dish.
2. 2 Mix condensed soup, mayonnaise, melted butter, lemon juice, and curry powder together in a bowl.
3. 3 Arrange broccoli over the bottom of the prepared casserole dish. Top with chicken, then mushrooms, and finally water chestnuts. Pour soup mixture over top, then sprinkle with Cheddar.
4. 4 Bake in the preheated oven until casserole is bubbly and cheese is golden brown, 30 to 45 minutes.

By Beth

Ingredients

• ✓ water chestnut
• vegetable oil
• chicken breast
• mayonnaise
• pimento pepper
• almond
• celery seed
• lemon juice
• garlic salt
• cheddar cheese
• french-fried onion ring

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C). Lightly grease a medium casserole dish.
2. 2 Heat the oil in a skillet over medium heat. Place chicken in skillet, and cook 10 minutes, or until juices run clear. Drain, and transfer to the prepared casserole dish. Mix with mayonnaise, water chestnuts, pimentos, almonds, celery seed, and lemon juice. Season with garlic salt to taste. Layer with cheese, and top with French-fried onion rings.
3. 3 Bake 30 minutes in the preheated oven, until cheese is melted and onion rings are lightly browned. If rings start to get too brown, put foil on casserole or lower oven rack. Watch carefully, or onion rings will burn.

By mharbold

Ingredients

• ✓ water chestnut
• chicken flavored rice mix
• butter
• water
• green onion
• celery
• chicken breast
• mayonnaise
• worcestershire sauce
• salt
• pepper

Instructions

1. 1 Combine rice-vermicelli mix and butter in a large saucepan over medium heat. Cook and stir until vermicelli is golden brown. Slowly stir in water and seasoning packet; bring to a boil. Cover, reduce heat to medium-low, and simmer until rice is tender, 20 to 25 minutes. Remove from heat and let sit, covered, for 3 to 5 minutes. Transfer rice to a large serving bowl and place in the refrigerator to chill.
2. 2 Add green onions, water chestnuts, celery, chicken, mayonnaise, Worcestershire sauce, salt, and pepper to rice in the bowl; mix until well combined. Chill in the refrigerator until serving time.

By Laurie Petrie

Ingredients

• ✓ water chestnut
• egg
• lettuce
• onion
• green pea
• mayonnaise
• sugar
• seasoning salt
• garlic powder
• bacon
• tomato

Instructions

1. 1 Place eggs in a large saucepan and completely cover with water. Bring to a boil. Cover and remove from heat. Let stand for 12 minutes. Remove eggs and chill.
2. 2 In a 9x13 inch dish, layer the lettuce, onion, water chestnuts and peas.
3. 3 In a medium bowl combine the mayonnaise, sugar, seasoned salt and garlic powder. Mix until smooth. Spread over the top evenly over the top of the peas. Cover and refrigerate overnight.
4. 4 Peel and chop hard-cooked eggs.
5. 5 Remove salad from refrigerator and top with the bacon, eggs and tomato. Serve.

By FRANCESWOOD

Ingredients

• ✓ water chestnut
• butter
• celery
• onion
• sage
• thyme
• black pepper
• chicken broth
• seasoned stuffing
• butter

Instructions

1. 1 Turn on a multi-functional pressure cooker (such as Instant Pot) and select Sauté function. Melt 1 cup butter in the pot. Stir in celery, onion, sage, thyme, and pepper; sauté for 2 minutes. Pour in 1 1/2 cups broth, mix well, and hit Cancel.
2. 2 Combine cubed stuffing and water chestnuts in a large bowl. Pour in celery mixture from the Instant Pot; stir to combine. Stir in up to 1/2 cup more broth if you like moist stuffing.
3. 3 Grease a 1 1/2-quart, 7 1/2-inch round casserole dish with 1 teaspoon butter. Spoon in stuffing mixture; do not pack in tightly.
4. 4 Pour 1 cup water into the Instant Pot; place a trivet in the pot. Place casserole dish on top of the trivet.
5. 5 Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 10 minutes. Allow 10 to 15 minutes for pressure to build.
6. 6 Release pressure using the natural-release method according to manufacturer's instructions, 15 to 20 minutes.

By bdweld

Ingredients

• ✓ water chestnut
• chicken breast
• mayonnaise
• curry powder
• lemon juice
• soy sauce
• almond
• green grape
• celery
• pineapple chunk
• paprika

Instructions

1. 1 Place chicken in a large pot of lightly salted water, and bring to a boil; simmer until tender and cooked through, about 25 minutes. Drain, set aside. When cool enough to handle, chop coarsely, and place into a large bowl.
2. 2 In a separate bowl, stir together mayonnaise, curry powder, lemon juice, and soy sauce.
3. 3 Stir into the chopped chicken 2 1/4 cups of the toasted almonds. Stir in grapes, celery, water chestnuts, and pineapple. Gently fold in all but 1/2 cup of the dressing. Cover, and refrigerate salad and reserved dressing for several hours (or overnight).
4. 4 Before serving, adjust dressing to taste, and garnish with paprika and remaining 1/4 cup almonds.

By LEGALPEACH

Ingredients

• ✓ water chestnut
• aluminum foil
• pork tenderloin
• broccoli
• carrot
• red bell pepper
• green onion
• sweet and sour sauce
• stir-fry sauce
• sesame oil
• ginger
• rice

Instructions

1. 1 Preheat oven to 450 degrees F or grill to medium-high.
2. 2 Center one-fourth of pork slices, broccoli, carrots, water chestnuts, bell pepper and onions evenly on a sheet of Reynolds Wrap® Aluminum Foil.
3. 3 Mix sweet and sour sauce, stir fry sauce, sesame oil and ginger in a small bowl; spoon evenly over pork and vegetables.
4. 4 Bring up foil sides. Double fold top and ends to seal packet, leaving room for heat circulation inside. Repeat to make four packets.
5. 5 If freezing, place packets in Hefty® Slider Bags. Label bags with permanent marker. Freeze till ready to thaw and cook.
6. 6 Place frozen packets in refrigerator to thaw for 10 to 12 hours.
7. 7 Place thawed packets on baking sheet to cook in oven or transport to grill.
8. 8 Bake 20 to 22 minutes in oven OR GRILL 15 to 16 minutes in covered grill, till pork reaches 160 degrees F and vegetables are crisp-tender. Serve with rice and more sauce, if desired.

By Reynolds KitchensR

Ingredients

• ✓ water chestnut
• instant long grain rice
• wild rice
• pork sausage
• pork sausage
• sage
• celery
• onion
• mushroom
• garlic powder
• egg

Instructions

1. 1 Prepare instant long grain and wild rice according to package directions.
2. 2 While the rice is cooking, preheat the oven to 350 degrees F (175 degrees C). Lightly grease a 9x13-inch baking dish.
3. 3 Place ground pork sausage and ground sage pork sausage in a large, deep skillet. Cook over medium-high heat until evenly brown. Drain, and set aside. Cook and stir celery, onion, mushrooms, and water chestnuts in the skillet until browned and tender. Season with garlic powder.
4. 4 Mix prepared rice, sausage, celery mixture, and eggs in the prepared baking dish. Bake 15 minutes in the preheated oven, until lightly browned.

By Marjk

Ingredients

• ✓ water chestnut
• bacon
• mayonnaise
• parmesan cheese
• white sugar
• basil
• broccoli
• cauliflower
• red onion
• lettuce
• crouton

Instructions

1. 1 Place bacon in a large skillet and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain the bacon slices on paper towels.
2. 2 Whisk mayonnaise, Parmesan cheese, sugar, and basil together in a large bowl until smooth. Add broccoli, cauliflower, and red onion to mayonnaise mixture; toss to coat. Refrigerate salad until chilled and flavors have blended, 3 hours to overnight.
3. 3 Crumble bacon. Mix bacon, lettuce, croutons, and water chestnuts into salad.

By SFORD1024