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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

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

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

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

Bacon Water Chestnut Rolls
Appetizer

Bacon Water Chestnut Rolls

4.7

Prep
10 min
Cook
60 min
Total
70 min

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

Bacon Wrapped Water Chestnuts I
Appetizer

Bacon Wrapped Water Chestnuts I

4.5

Prep
5 min
Cook
20 min
Total
25 min

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

Spicy Bacon Wrapped Water Chestnuts
Appetizer

Spicy Bacon Wrapped Water Chestnuts

4.7

Prep
40 min
Cook
30 min
Total
70 min

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

Best Ever Chicken Casserole
Dinner

Best Ever Chicken Casserole

4.0

Prep
15 min
Cook
75 min
Total
90 min

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

Wild Rice Casserole
Dinner

Wild Rice Casserole

4.1

Prep
30 min
Cook
60 min
Total
90 min

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

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

Chicken Sriracha Meatballs
Dinner

Chicken Sriracha Meatballs

4.6

Prep
20 min
Cook
20 min
Total
40 min

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

Rumaki
Dinner

Rumaki

4.4

Prep
20 min
Cook
15 min
Total
155 min

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

Spinach Artichoke Dip with Water Chestnuts
Appetizer

Spinach Artichoke Dip with Water Chestnuts

3.5

Prep
10 min
Cook
25 min
Total
35 min

Instructions

  1. 1 Preheat oven to 375 degrees F (190 degrees C).
  2. 2 Mix artichoke hearts, spinach, water chestnuts, sour cream, mayonnaise, cream cheese, Romano cheese, and garlic together in a small baking dish. Cover dish with aluminum foil.
  3. 3 Bake in the preheated oven until cooked through and bubbling, about 25 minutes.

By missynmitchell

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

Sauteed Bloody Mary Shrimp
Dinner

Sauteed Bloody Mary Shrimp

4.0

Prep
10 min
Cook
5 min
Total
15 min

Instructions

  1. 1 Combine tomato juice and 2 tablespoons Bloody Mary spice mix in a large jar with a lid and shake vigorously for 15 seconds. Set aside.
  2. 2 Heat oil lin a large pan over medium heat. Add water chestnuts, scallions, jalapeno pepper, garlic, and about 2/3 the Bloody Mary-tomato juice mixture. Cook 2 minutes.
  3. 3 Place shrimp in a bowl and sprinkle with remaining Bloody Mary spice mix. Add them to the pan with the tomato juice mixture. Cook and stir until shrimp are opaque and curl slightly, 2 to 3 minutes.

By LUCILLES BLOODY MARY MIX

Asian Bok Choy Stir Fry
Dinner

Asian Bok Choy Stir Fry

4.7

Prep
20 min
Cook
Total
30 min

Instructions

  1. 1 Melt 2 Saute Express® squares in 12-inch nonstick skillet over medium heat; add chicken. Cook, stirring often, 5 to 6 minutes or until golden brown and cooked through. Remove from pan; keep warm.
  2. 2 Melt remaining Saute Express® square in same skillet over medium heat; add snow peas, onion, mushrooms and water chestnuts. Cook 2 to 3 minutes or until onion and snow peas are crisply tender; add bok choy. Cook 3 to 5 minutes or until greens are wilted and stems are crisply tender.
  3. 3 Add chicken; toss lightly.

By Land O'Lakes

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