Skip to content

Type what you have

Cook with

water chestnut ×
Nana's 7-Layer Salad
Lunch American

Nana's 7-Layer Salad

4.1

Prep
20 min
Cook
Total
50 min

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

Broccoli-and-Bacon Salad
Lunch American

Broccoli-and-Bacon Salad

4.8

Prep
15 min
Cook
Total
255 min

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

Mimi's Curried Hawaiian Chicken Salad
Lunch American

Mimi's Curried Hawaiian Chicken Salad

4.5

Prep
45 min
Cook
Total
45 min

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

Broccoli and Cauliflower Salad
Lunch American

Broccoli and Cauliflower Salad

4.8

Prep
20 min
Cook
10 min
Total
210 min

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

Hawaiian Pork Hash
Lunch American

Hawaiian Pork Hash

4.7

Prep
20 min
Cook
30 min
Total
50 min

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

Miss Betty's 24-Hour Lettuce Salad
Lunch American

Miss Betty's 24-Hour Lettuce Salad

4.7

Prep
20 min
Cook
10 min
Total
1470 min

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

Twenty Four Hour Layered Salad
Lunch American

Twenty Four Hour Layered Salad

4.4

Prep
20 min
Cook
Total
1460 min

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

Not Your Usual Pasta Salad
Lunch American

Not Your Usual Pasta Salad

4.4

Prep
20 min
Cook
20 min
Total
100 min

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

Hot Chicken Salad II
Lunch

Hot Chicken Salad II

4.4

Prep
Cook
Total

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

Watermelon and Sesame Seed Salad
Lunch

Watermelon and Sesame Seed Salad

3.0

Prep
15 min
Cook
Total
75 min

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

Fresh Spinach Salad
Lunch

Fresh Spinach Salad

4.6

Prep
20 min
Cook
20 min
Total
40 min

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

Crunchy Pea and Water Chestnut Salad
Lunch

Crunchy Pea and Water Chestnut Salad

2.7

Prep
15 min
Cook
Total
75 min

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

Carol's Chicken Salad
Lunch

Carol's Chicken Salad

4.6

Prep
20 min
Cook
Total
20 min

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

Asian-Style Turkey Burgers
Lunch Asian

Asian-Style Turkey Burgers

4.5

Prep
15 min
Cook
10 min
Total
25 min

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

Korean Salad
Lunch Asian

Korean Salad

4.6

Prep
15 min
Cook
15 min
Total
1470 min

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

Bacon-Wrapped Chestnuts
Appetizer American

Bacon-Wrapped Chestnuts

4.7

Prep
15 min
Cook
50 min
Total
65 min

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

Bacon-Wrapped Water Chestnuts
Appetizer American

Bacon-Wrapped Water Chestnuts

4.7

Prep
15 min
Cook
40 min
Total
55 min

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

Bacon Wrapped Pineapple and Water Chestnuts
Appetizer American

Bacon Wrapped Pineapple and Water Chestnuts

4.8

Prep
25 min
Cook
40 min
Total
95 min

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

Best Bacon-Wrapped Water Chestnuts
Appetizer American

Best Bacon-Wrapped Water Chestnuts

5.0

Prep
15 min
Cook
25 min
Total
220 min

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

Original Ranch Spinach Dip
Appetizer American

Original Ranch Spinach Dip

4.6

Prep
30 min
Cook
Total
60 min

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

Best Spinach Dip Ever
Appetizer American

Best Spinach Dip Ever

4.8

Prep
15 min
Cook
Total
375 min

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

Snow Peas with Water Chestnuts
Dinner American

Snow Peas with Water Chestnuts

3.9

Prep
15 min
Cook
5 min
Total
20 min

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

Popcorn Salad
Snack American

Popcorn Salad

4.2

Prep
15 min
Cook
10 min
Total
25 min

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

Local Kine Wontons
Appetizer American

Local Kine Wontons

4.7

Prep
30 min
Cook
20 min
Total
50 min

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

Fairy Godmother Rice
Dinner American

Fairy Godmother Rice

4.2

Prep
15 min
Cook
45 min
Total
60 min

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

Crunchy Green Bean Casserole
Dinner American

Crunchy Green Bean Casserole

4.5

Prep
10 min
Cook
40 min
Total
50 min

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

Green Pea Casserole
Dinner American

Green Pea Casserole

4.5

Prep
20 min
Cook
30 min
Total
50 min

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

Hawaiian-Style Meatballs
Appetizer American

Hawaiian-Style Meatballs

4.3

Prep
15 min
Cook
20 min
Total
35 min

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

Hawaiian Fried Won Tons
Appetizer American

Hawaiian Fried Won Tons

4.4

Prep
20 min
Cook
25 min
Total
45 min

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