Type what you have

Ingredients

• ✓ water chestnut
• chicken breast
• mayonnaise
• cream of mushroom soup
• mushroom
• celery
• butter cracker

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C).
2. 2 In a small skillet, saute the mushrooms in oil.
3. 3 Mix together the chicken, mayonnaise, soup, sauteed mushrooms, water chestnuts and celery. Place mixture in a 12x7.5 inch casserole dish. Top with the crushed crackers, tossed with melted butter. Bake in the preheated oven for 30 to 45 minutes.

By JEANNIED59

Ingredients

• ✓ water chestnut
• watermelon
• sesame seed
• salt
• garlic chive
• cilantro
• raspberry vinegar
• white sugar
• sesame oil
• fish sauce

Instructions

1. 1 Combine the watermelon, water chestnuts, sesame seeds, salt, garlic chives, and cilantro in a large mixing bowl.
2. 2 Whisk the raspberry vinegar, white sugar, sesame oil, and fish sauce together in a small bowl; pour over the watermelon salad mixture and gently toss to coat evenly. Chill in refrigerator 1 hour to serve chilled.

By jane

Ingredients

• ✓ water chestnut
• chicken
• lemon juice
• salad dressing
• salt
• pineapple tidbits
• green grape
• almond
• lettuce

Instructions

1. 1 In a large bowl, toss the chicken with the lemon juice. Cover and chill for 2 hours.
2. 2 Mix the salad dressing, salt, pineapple, grapes, almonds, water chestnuts and lettuce into the chicken until evenly combined. Chill until serving.

By Sara

Ingredients

• ✓ water chestnut
• white sugar
• white vinegar
• vegetable oil
• worcestershire sauce
• ketchup
• onion
• bacon
• egg
• spinach

Instructions

1. 1 In a blender or food processor, combine sugar, vinegar, oil, Worcestershire sauce, ketchup and onion, and process until smooth. Set aside.
2. 2 Place bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Drain, crumble and set aside.
3. 3 Place eggs in a saucepan and cover with cold water. Bring water to a boil and immediately remove from heat. Cover and let eggs stand in hot water for 10 to 12 minutes. Remove from hot water, cool, peel and chop.
4. 4 In a large bowl, toss together the spinach, water chestnuts, bacon and eggs. Serve with the dressing.

By SUZBO

Ingredients

• ✓ water chestnut
• pea
• carrot
• green onion
• vegetable oil
• red wine vinegar
• soy sauce
• garlic
• sugar
• paprika
• mustard
• mayonnaise

Instructions

1. 1 Place frozen peas in a colander; rinse under hot water to thaw. Drain.
2. 2 Mix peas, carrots, water chestnuts, and green onions together in a bowl.
3. 3 Whisk vegetable oil, red wine vinegar, soy sauce, garlic, sugar, paprika, and dry mustard together in a separate bowl; pour over pea mixture. Marinate salad for at least 1 hour.
4. 4 Stir mayonnaise into salad just before serving.

By candygrama

Ingredients

• ✓ water chestnut
• mayonnaise
• salt
• poultry seasoning
• onion powder
• garlic powder
• black pepper
• lemon juice
• chicken breast
• celery
• green onion
• swiss cheese
• green grape

Instructions

1. 1 In a medium bowl, whisk together the mayonnaise, salt, poultry seasoning, onion powder, garlic powder, pepper, and lemon juice.
2. 2 In a large bowl, toss together the chicken, celery, green onions, water chestnuts, Swiss cheese, and grapes. Add the mayonnaise mixture, and stir to coat. Chill until serving.

By Sharon Sisson

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
• 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
• ground turkey
• onion
• green bell pepper
• garlic
• parsley
• soy sauce
• water
• ginger root
• salt
• black pepper

Instructions

1. 1 Preheat an outdoor grill for medium-high heat and lightly oil the grate.
2. 2 Mix together ground turkey, onion, water chestnuts, bell pepper, garlic, parsley, soy sauce, cold water, ginger, salt, and pepper in a large bowl until well combined; shape into 4 equal patties.
3. 3 Cook patties on the preheated grill until no longer pink in the center and the juices run clear, about 4 minutes per side. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).

By Jennifer B

Ingredients

• ✓ water chestnut
• salad oil
• sugar
• ketchup
• vinegar
• salt
• pepper
• egg
• bacon
• spinach
• bean sprout
• mushroom

Instructions

1. 1 In a bowl, mix oil, sugar, ketchup and vinegar. Season with salt and pepper. Cover and chill at least 24 hours.
2. 2 Place egg in a pot with enough cold water to cover. Bring to a boil and remove from heat. Cover pot and let egg stand in hot water for 10 to 12 minutes. Remove from water, cool, peel and slice.
3. 3 Place bacon in a skillet over medium heat and cook until evenly brown. Drain and crumble.
4. 4 In a large bowl, mix eggs, bacon, spinach, water chestnuts, bean sprouts and mushrooms. Toss with dressing just before serving.

By Marianne

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
• 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

Ingredients

• ✓ water chestnut
• ground pork
• shrimp
• egg white
• green onion
• cornstarch
• soy sauce
• sugar
• garlic
• oyster sauce
• salt
• black pepper
• sesame oil
• dumpling skin

Instructions

1. 1 In a medium bowl, mix together the ground pork, shrimp, egg white, water chestnuts, green onion, cornstarch, soy sauce, sugar, garlic, oyster sauce, salt, pepper, and sesame oil.
2. 2 Place about 1 tablespoon of this filling onto the center of each dumpling wrapper, and bring the sides up to the top. Do not seal the top, as these dumplings are left open. Place dumplings in a steamer.
3. 3 Set the steamer basket over a pan or wok of boiling water. Steam for 30 minutes.

By SAXONY

Ingredients

• ✓ water chestnut
• bacon
• iceberg lettuce
• onion
• celery
• pea
• mayonnaise
• sugar
• romano cheese
• parmesan cheese
• tomato
• egg
• parsley

Instructions

1. 1 Gather all ingredients.
2. 2 Spread lettuce out on a large serving dish or bowl. Sprinkle onion, celery, water chestnuts, and frozen peas (unthawed) over lettuce in layers.
3. 3 Spread mayonnaise over top like a frosting. Sprinkle with sugar and grated cheese. Cover and refrigerate overnight.
4. 4 Place bacon in a large, deep skillet. Cook over medium-high heat until evenly brown. Drain, crumble, and set aside.
5. 5 Before serving, sprinkle crumbled bacon over top, and garnish with tomato wedges, slices of hard-boiled egg, and parsley.

By Peach822

Ingredients

• ✓ water chestnut
• leaf lettuce
• spinach
• celery
• mushroom
• egg
• pea
• green pepper
• green onion
• mayonnaise
• sour cream
• white sugar
• cheddar cheese
• bacon

Instructions

1. 1 Toss together the lettuce, spinach, celery, mushrooms, eggs, peas, bell pepper, green onions, and water chestnuts in a 9x13 inch dish. Mix the mayonnaise, sour cream, and sugar in a bowl, and spread evenly over the salad to the edges of the dish. Sprinkle with Cheddar cheese, and top with bacon. Cover and refrigerate 24 hours before serving.

By Heather

Ingredients

• ✓ water chestnut
• parmesan cheese
• cheddar cheese
• black olive
• celery
• red bell pepper
• green bell pepper
• egg
• red onion
• oregano
• mustard
• garlic
• olive oil
• worcestershire sauce
• white wine vinegar
• salad dressing
• bacon
• seashell pasta

Instructions

1. 1 Bring a large pot of lightly salted water to a boil; cook shell pasta at a boil until tender yet firm to the bite, about 8 minutes. Drain and rinse under cold water.
2. 2 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; crumble.
3. 3 Whisk creamy salad dressing, vinegar, Worcestershire sauce, olive oil, garlic, Dijon mustard, and oregano together in a bowl to make a creamy dressing.
4. 4 Mix pasta, bacon, red onion, water chestnuts, eggs, green bell pepper, red bell pepper, celery, olives, Cheddar cheese, and Parmesan cheese together in a large bowl. Add dressing and stir to coat. Chill in refrigerator at least 1 hour before serving.

By KB COUNTRYGIRL

Ingredients

• ✓ water chestnut
• sesame oil
• ground pork
• green onion
• soy sauce
• rice vinegar
• cabbage
• carrot
• lumpia wrapper
• olive oil cooking spray

Instructions

1. 1 Heat oil in a large skillet over medium-high heat. Add pork and cook until browned, about 5 minutes, breaking it into small pieces. Add water chestnuts, green onion, soy sauce, and vinegar; cook for 5 additional minutes.
2. 2 Increase heat to high and add cabbage. Cook until cabbage is soft and liquid has evaporated, about 2 minutes. Turn off heat and stir in grated carrots. Let mixture cool for 3 minutes.
3. 3 Preheat the air fryer to 400 degrees F (200 degrees C).
4. 4 Meanwhile, place a lumpia wrapper on a clean surface in a diamond shape, with one corner at the bottom. Place 2 tablespoons of filling in the wrapper. Fold up bottom half and then tightly fold in sides. Gently roll and seal with a couple drops of water. Repeat with remaining wrappers and filling.
5. 5 Lightly mist each roll with olive oil. Arrange as many lumpia in your air fryer basket as possible without them touching. Cook in the preheated air fryer for 5 minutes. Flip and cook 3 additional minutes. Transfer to a paper towel-lined plate. Repeat with remaining lumpia.

By Soup Loving Nicole

Ingredients

• ✓ water chestnut
• hot sausage
• green onion
• carrot
• onion
• garlic
• soy sauce
• salt
• ginger
• spring roll wrapper
• avocado oil cooking spray

Instructions

1. 1 Remove casing from sausage and cook in a skillet over medium heat until slightly browned, 4 to 5 minutes. Add green onions, carrots, water chestnuts, and onion. Cook and stir until onions are soft and translucent, 5 to 7 minutes. Add garlic and cook for 1 to 2 minutes. Season with soy sauce, salt, and ginger. Stir until filling is well combined; remove from heat.
2. 2 Lay a spring roll wrapper at an angle. Place a scant 1/4 cup filling in the center of the wrapper. Fold bottom corner over filling and tuck in the sides to form a roll. Use your finger to lightly moisten edges with water. Repeat with remaining wrappers and filling. Mist each roll with avocado oil cooking spray.
3. 3 Preheat an air fryer to 390 degrees F (198 degrees C).
4. 4 Place lumpia rolls in the air fryer basket, making sure they are not touching; cook in batches if necessary. Fry for 4 minutes; flip and cook until skins are crispy, about 4 minutes more.

By Yoly

Ingredients

• ✓ water chestnut
• ground pork
• shrimp
• salt
• black pepper
• wonton wrapper
• olive oil
• onion
• garlic
• chicken breast
• chicken broth
• bok choy
• green onion

Instructions

1. 1 Mix pork, shrimp, water chestnuts, salt, and pepper together in a large bowl. Reserve 1/3 of the filling mixture for soup. Wrap about 1 tablespoon of remaining filling in a wonton wrapper. Repeat until all filling is used up.
2. 2 Heat olive oil in a large pot over medium-high heat. Add onion and garlic; sauté until onion is translucent, about 5 minutes. Stir in chicken and reserved filling. Mix well. Add chicken broth; season with salt and pepper. Bring to a boil. Drop filled wontons into soup one by one. Boil until wontons float to the top, 3 to 5 minutes. Add bok choy; boil until tender, about 2 minutes more. Garnish with green onions.

By lola

Ingredients

• ✓ water chestnut
• egg noodle
• peanut oil
• garlic
• ginger
• red pepper flakes
• chicken breast
• green onion
• carrot
• straw mushroom
• peanut butter
• oyster sauce
• curry powder
• soy sauce

Instructions

1. 1 Bring a large pot of lightly-salted water to a rolling boil; add the egg noodle nests and return to a boil. Turn off the heat and let stand for 5 minutes; drain and set aside.
2. 2 Heat the peanut oil in a wok over high heat. Stir in the garlic, ginger, and red pepper flakes; cook a few seconds until the garlic begins to turn golden. Add the chicken, green onions, and carrots. Cook and stir until the chicken is no longer pink, about 5 minutes. Stir in the water chestnuts, mushrooms, peanut butter, oyster sauce, curry powder, and soy sauce until the peanut butter has dissolved into the sauce.
3. 3 Stir the noodles into the chicken mixture; cover and reduce heat to warm or very low. Let stand 10 to 15 minutes for the noodles to absorb some of the sauce.

By CooksWithClass

Ingredients

• ✓ water chestnut
• garlic
• onion
• vegetable oil
• black pepper
• soy sauce
• water
• carrot
• green bean
• celery
• bamboo shoot
• 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

• ✓ water chestnut
• bacon
• mayonnaise
• brown sugar
• tomato chili sauce

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C).
2. 2 Wrap each water chestnut with a piece of bacon. Place the rolls seam-side down in a baking dish.
3. 3 Bake in the preheated oven for 30 minutes, or until bacon is crisp and cooked through. Drain off the grease. In a small bowl, stir together the mayonnaise, brown sugar and chili sauce; pour over the bacon-chestnut rolls. Return to the oven and bake for another 30 minutes.

By Mary Ann Mueller

Ingredients

• ✓ water chestnut
• bacon
• ketchup
• brown sugar

Instructions

1. 1 Preheat oven to 375 degrees F (190 degrees C).
2. 2 Wrap 1/2 strip of bacon around each water chestnut. Combine ketchup and sugar in a small bowl and mix together; dip each wrapped water chestnut into this mixture.
3. 3 Place water chestnuts in a lightly greased 9x13 inch baking dish and bake covered in the preheated oven for 20 minutes, or until bacon is crisp.

By MARBALET

Ingredients

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

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C).
2. 2 Cut each strip of bacon in half. Wrap a bacon strip around each water chestnut. Secure with a wooden toothpick and place in a shallow baking dish.
3. 3 Bake in the preheated oven for 20 minutes.
4. 4 While wraps are baking, mix together brown sugar, mayonnaise, and chili sauce in a small bowl until well combined.
5. 5 Remove wraps from grease to a second shallow baking dish. Pour chili sauce mixture over wraps.
6. 6 Return to the oven and continue baking until bacon is crispy, 10 to 15 minutes. Serve hot out of the dish with toothpicks.

By CANDLELADY

Ingredients

• ✓ water chestnut
• chicken breast
• onion
• cream of chicken soup
• mayonnaise
• cornflake cereal crumb

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C).
2. 2 Bring a large pot of water to a boil. Cook chicken in boiling water until no longer pink in the center and the juices run clear, 12 to 15 minutes. An instant-read thermometer inserted into the center of each breast should read 165 degrees F (74 degrees C). Drain, then cut chicken into bite-sized pieces.
3. 3 Mix together chicken pieces, onion, condensed soup, water chestnuts, mayonnaise, and most of the cornflake crumbs in a large bowl until well combined. Pour into a 9x13-inch casserole dish. Sprinkle with remaining cornflake crumbs.
4. 4 Bake casserole in the preheated oven until heated through and the top is golden brown, about 1 hour.

By Mary Berrong

Ingredients

• ✓ water chestnut
• chicken broth
• wild rice
• butter
• salt
• mushroom
• onion

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C).
2. 2 Bring chicken broth to a boil in a medium saucepan.
3. 3 Mix chicken broth, uncooked wild rice, water chestnuts, 2 tablespoons butter, and salt in a 1 1/2-quart baking dish.
4. 4 Cover and bake in the preheated oven for 30 minutes.
5. 5 While rice mixture is baking, melt remaining butter in a medium skillet over medium heat. Place mushrooms and onion in the skillet; slowly cook and stir until tender. Stir mushrooms and onion into wild rice mixture.
6. 6 Cover and continue baking until liquid has been absorbed, about 30 more minutes.

By CORWYNN DARKHOLME

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
• panko bread crumb
• sriracha sauce
• carrot
• cilantro
• egg
• ground chicken

Instructions

1. 1 Preheat the oven to 400 degrees F (200 degrees C). Grease a rack and set it in a shallow baking pan.
2. 2 In a large bowl, combine panko crumbs, sriracha, water chestnuts, carrot, cilantro, and egg. Add ground chicken; mix lightly but thoroughly.
3. 3 Shape into 25 1-inch balls. Place on the prepared rack.
4. 4 Bake in the preheated oven until cooked through, 20 to 25 minutes. An instant-read thermometer inserted into the center should read at least 160 degrees F (70 degrees C).

By bdweld

Ingredients

• ✓ water chestnut
• spinach
• green onion
• sour cream
• mayonnaise
• vegetable soup mix
• onion soup mix

Instructions

1. 1 In a medium bowl, toss together spinach, green onion stalks, and water chestnuts. Mix in the sour cream, mayonnaise, dry vegetable soup mix and dry onion soup mix.

By KATILADY

Ingredients

• ✓ water chestnut
• teriyaki sauce
• garlic
• ginger root
• chicken liver
• bacon
• oil

Instructions

1. 1 In a medium bowl, mix together teriyaki sauce, garlic and ginger root. Place chicken livers and water chestnuts in the mixture. Marinate in the refrigerator at least 2 hours.
2. 2 Heat oil in a large, heavy saucepan to 375 degrees F (190 degrees C).
3. 3 Wrap each half slice of bacon around one chicken liver half and a slice of water chestnut. Secure by skewering with small skewers or toothpicks.
4. 4 Carefully lower skewered wraps into the hot oil in small batches. Deep fry 3 to 4 minutes, or until bacon is evenly brown and of desired crispness. Remove from heat and drain on paper towels.

By Dot