Type what you have

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

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
• artichoke heart
• spinach
• sour cream
• mayonnaise
• cream cheese
• romano cheese
• garlic

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

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
• tomato juice
• bloody mary dry spice mix
• olive oil
• scallion
• jalapeno pepper
• garlic
• shrimp

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

Ingredients

• ✓ water chestnut
• teriyaki sauce
• chicken breast tender
• snow pea
• onion
• straw mushroom
• bok choy

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

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
• ground pork
• water
• chicken bouillon
• nori
• egg
• salt
• green onion
• sesame oil

Instructions

1. 1 Cook ground pork in a large saucepan over medium-high heat until browned. Drain off excess fat and add water. Bring to a boil, then reduce heat to medium, and simmer uncovered for 15 minutes.
2. 2 Stir in bouillon cube to dissolve. Add water chestnuts and nori. Stir in egg and season with salt. Remove from heat and mix in green onions and sesame oil. Serve immediately.

By ROSEYCAT

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
• crabmeat
• green onion
• swiss cheese
• mayonnaise
• lemon juice
• curry powder
• dinner roll

Instructions

1. 1 Preheat oven to 400 degrees F (200 degrees C).
2. 2 In a medium bowl, mix together crabmeat, green onion, Swiss cheese, mayonnaise, lemon juice and curry powder.
3. 3 Separate dinner rolls into 3 pieces each. Spoon equal portions of the crabmeat mixture onto the roll pieces. Top with water chestnuts.
4. 4 Bake in the preheated oven 10 to 12 minutes, or until bubbly and golden brown.

By Doreen

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
• cream cheese
• soy sauce
• shrimp
• wasabi paste
• sesame seed

Instructions

1. 1 In a medium bowl, mix together the cream cheese, soy sauce, water chestnuts, shrimp, and 1 tablespoon of sesame seeds. Gradually stir in wasabi paste until you reach the desired amount of spice. Cover and refrigerate for one hour.
2. 2 Remove the cheese mixture from the refrigerator, and shape into a ball. Roll in the remaining sesame seeds to cover. Refrigerate until ready to serve.

By mkecupcakequeen

Ingredients

• ✓ water chestnut
• mushroom
• butter
• onion
• cream cheese
• mustard
• crabmeat
• pimento pepper
• parmesan cheese

Instructions

1. 1 Preheat oven to 400 degrees F (200 degrees C).
2. 2 Remove stems from the mushrooms, retaining the caps. Chop the stems. In a medium saucepan, melt the butter. Brush the mushroom caps with melted butter.
3. 3 In the remaining butter, cook and stir the chopped mushroom stems and onions until tender. Gradually mix the cream cheese and mustard into the saucepan. Continue stirring until smooth. Stir in the crabmeat, water chestnuts and pimentos. Heat until warm.
4. 4 Stuff the mushroom caps with the crabmeat mixture. Sprinkle the stuffed caps with Parmesan cheese. In a shallow pan, bake the caps at 400 degrees for 10 to 15 minutes or until hot.

By Kimber

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
• chicken breast
• celery
• mushroom
• mayonnaise
• lemon juice
• salt
• onion
• almond
• cheddar cheese
• potato chip

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9x13 inch baking dish.
2. 2 In a large bowl mix the chicken, celery, water chestnuts, mushrooms, mayonnaise, lemon juice, salt, onion, and almonds. Transfer to the baking dish, and top with Cheddar cheese and crushed potato chips.
3. 3 Bake in the preheated oven for 30 minutes, until lightly browned

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