xiaoxl/recipe_data huggingface dataset:
Mini Pumpkin Pie Brulees


Ingredients:
canned pumpkin, heavy cream, brown sugar, pumpkin pie spice, salt, all-purpose flour, granulated sugar

Directions:
Heat the oven to 400°F.  Spray 36 (1 1/2-inch] mini muffin-pan cups with vegetable cooking spray.  Beat the egg yolks, pumpkin, heavy cream, brown sugar, pumpkin pie spice and salt in a medium bowl with a fork or whisk.
Sprinkle the flour on the work surface.  Unfold the pastry sheet on the work surface.  Roll the pastry sheet into a 12-inch square.  Cut the pastry into 36 (2-inch] squares.  Press the pastry squares into 36 (1 1/2-inch] mini muffin-pan cups.  Spoon about 1 tablespoon pumpkin mixture into each pastry cup.
Bake for 15 minutes or until the pastries are golden brown and the filling is set.  Let the pastries cool in the pans on wire racks for 5 minutes.  Remove the pastries and let cool completely on the wire racks.
Place the oven rack in the upper third of the oven.  Heat the oven to 450°F.  Line 2 baking sheets with parchment paper.  Create 18 (2-inch] circles of sugar on each baking sheet, using about 1/4 teaspoon sugar for each circle.
Bake one baking sheet for 5 minutes or until the sugar circles are bubbly and a deep caramel color.  Let the sugar circles cool completely on the baking sheet on a wire rack.  Repeat with the remaining baking sheet.  Using a small metal spatula, remove the sugar circles from the baking sheets.  Press 1 sugar circle at an angle into the top of each pastry.
Apple and Ginger Pork Burgers (Reduced Fat)


Ingredients:
extra lean ground pork, fresh ginger, chunky applesauce, garlic powder, dried parsley

Directions:
Combine all ingredients and mix well with hands.
Form into four equal sized patties.
Either pan fry in a bit of oil or do as I do and brush them lightly with olive oil and do them on a Foreman grill type machine for about 8 minutes or so until fully cook through.  Serve.
Raspberry & Cherry Smoothie


Ingredients:
frozen raspberries, frozen cherries, honey, ginger, lemon juice

Directions:
Add all the ingredients to a blender and blitz until smooth and delicious!, Serve and enjoy.
Vera Cruz Tomatoes


Ingredients:
bacon, fresh spinach, sour cream, tomatoes, fresh mozzarella cheese

Directions:
Cut tops off tomatoes and scoop out centers, leaving tomato bowls. Sprinkle salt inside tomato to draw out some moisture, set aside.
Cook the bacon till crisp in a frying pan. Drain; reserving 2 Tablespoons of the drippings. Crumble the bacon, set aside.
Cook onion in drippings, stir in fresh spinach. Cover and cook till tender about 3-5 minute Remove from heat.
Stir in sour cream, pepper sauce, and bacon.
Pour any juice out of tomato bowls, fill with spinach mixture.
Bake in pan at 375 for 20-25 minute.
Top with cheese and heat till cheese melts and is bubbly.
Hamburger Hash
Category: everyday-cooking
By RHONDA_M

Quick, inexpensive one dish meal. Note: Leftover roast beef may be substituted for the ground beef.

Ingredients:
1 pound ground beef
1 large onion, chopped
1 pound potatoes, cut into small chunks
2 tablespoons beef bouillon
water to cover

Directions:
Brown beef and onion in a large saucepan until meat is no longer pink. Add potatoes, bouillon and water to cover. Cover saucepan, lower heat and let simmer for 30 minutes, or until potatoes are tender and water has been absorbed.

Prep time: 15 mins
Cook time: 30 mins
Total time: 45 mins
Yields: 4 servings

Calories: 357.7
Fat: 16.3 g
Saturated fat: 6.4 g
Carbohydrates: 24.7 g
Sugars: 3.9 g
Dietary fiber: 2.5 g
Protein: 27 g
Cholesterol: 78.4 mg
Sodium: 734.9 mg
Awesome German Coleslaw


Ingredients:
distilled white vinegar, dry mustard, celery seed, salt, sugar, green cabbage, red cabbage, carrot

Directions:
DRESSING: Put the vinegar, mustard, and celery seeds into a medium bowl and whisk to combine. Season with salt to taste. Add the sugar and whisk vigorously until dissolved. Pour the vegetable oil in a thin stream into the bowl while whisking constantly, until it is well combined with the other ingredients and a smooth dressing is formed. Season with salt to taste and set aside.
COLESLAW: Put the green and red cabbages and carrots into a large bowl. Add the dressing and toss well to combine. Store the coleslaw in the refrigerator until ready to use, up to 1 day. Serve chilled.
Hearty Beef Vegetable Soup with Noodles


Ingredients:
beef, tomato sauce, water, onions, frozen corn, extra virgin olive oil, oregano, Mexican chili powder, pepper, red cayenne pepper, salt

Directions:
Put 8 cups of water, 1 14 oz can of Italian tomato sauce, 2 medium sized onions (chopped], 1 pound of mixed frozen vegetables into a pot.
Add the seasoning and olive oil, heat on high for 30 minutes.
Brown the beef in a frying pan, transfer the beef to the soup mixture using a slotted spoon to leave the fat in the frying pan.
Turn the heat to medium, heat for 10 minutes.
Add the egg noodles, turn the heat to low and heat another 20 minutes.
Taste and adjust seasoning.
Serve with grated Parmesan cheese.
Chiles Rellenos Casserole


Ingredients:
ground chicken, onion, cumin, oregano, garlic powder, salt, pepper, whole green chilies, colby-monterey jack cheese, corn, flour, salt, skim milk, eggs

Directions:
Cook the chicken and onion in a non-stick pan over medium high heat until brown.
Combine chicken mixture with cumin, oregano, garlic powder, salt, pepper, and beans in a bowl.
Cut chilis in half, and arrange a layer on the bottom of a 9x12 baking dish.
Layer 1/2 of the cheese and 1/2 corn on top, leaving a small border.
Spread chicken mixture on top of cheese, also leaving a border, and repeat the layers.
Mix the flour and salt in a bowl.
Add milk and hot sauce.
Stir in eggs and whites.
Pour this mixture over the top of the casserole.
Bake at 350 degrees for 1 hour or until set.
Let cool for 5 minutes before cutting and serving.
Orange Loaf
Category: bread
By Carol

This quick-bread recipe uses orange zest and fresh orange juice for extra-bright citrus flavors everyone will love.

Ingredients:
½ cup margarine
1 cup white sugar
2  eggs
1 tablespoon grated orange zest
½ cup fresh orange juice
2 cups all-purpose flour
2 teaspoons baking powder
½ teaspoon salt
½ cup chopped walnuts  (Optional)
½ cup orange juice
¼ cup white sugar

Directions:
Stir together flour, baking powder, salt, and nuts. In a large bowl, beat together butter or margarine and 1 cup sugar.  Beat in eggs one at a time.  Stir in rind and 1/2 cup juice.  Pour in flour mixture, and stir until moistened.  Turn into a greased 9 x 5 x 3 inch loaf pan. Bake at 350 degrees F (175 degrees C) for 1 hour, or until done.  Remove loaf from oven, but not from pan. Combine 1/2 cup orange juice with 1/4 cup sugar in a small saucepan.  Heat and stir to dissolve sugar.  Spoon glaze over hot loaf.   Let stand in pan for 10 minutes before removing loaf to rack to cool.

Prep time: 15 mins
Cook time: 1 hr
Total time: 1 hr 25 mins
Yields: 1 loaf

Calories: 277.3
Fat: 11.7 g
Saturated fat: 1.9 g
Carbohydrates: 40 g
Sugars: 22.9 g
Dietary fiber: 1 g
Protein: 4.2 g
Cholesterol: 31 mg
Sodium: 278.2 mg
Parmesan Black Cod with Arugula and Tomato Topping
Category: seafood
By Richard Denker

This has become our favorite fish recipe. Besides being very tasty, it is a quick and easy recipe. We use black cod (US name) or sablefish. Pollock can be used. A while ago I found a similar recipe in a grocery store; it was good but need some tweaking. Basically I toned down the tomato topping, increased the Parmesan, decreased the mustard sauce and modified the cook time. In our opinion these changes made a better balance of flavors. Despite the four serving count, we found that one pound of black cod is just about the right amount for the two of us. Serve with Pinot Gris and French bread.

Ingredients:
2 cups chopped vine-ripened tomatoes
¼ cup chopped fresh basil
2 tablespoons extra-virgin olive oil
2 tablespoons Pinot Gris
2 tablespoons minced red onion
½ teaspoon minced garlic
¼ teaspoon salt  (Optional)
1 pinch ground black pepper to taste
cooking spray
1 pound black cod fillets
4 teaspoons Dijon mustard
4 teaspoons butter, melted
1 bunch arugula
¾ cup shredded Parmesan cheese

Directions:
Combine tomatoes, basil, olive oil, Pinot Gris, onion, garlic, salt, and black pepper together in a bowl; refrigerate until flavors blend, about 30 minutes. Preheat oven to 400 degrees F (200 degrees C). Spray a rimmed baking sheet with cooking spray. Place black cod, skin-side down, on the prepared baking sheet. Mix Dijon mustard and butter together in a small bowl. Bake in the preheated oven for 5 minutes. Flip fish and brush mustard-butter over fish, coating the surface completely. Continue baking fish until it flakes easily with a fork, 5 to 6 minutes. Cut fish into 4 pieces. Spread arugula onto serving plates. Arrange fish onto the arugula and top with tomato mixture and Parmesan cheese.

Prep time: 15 mins
Cook time: 10 mins
Total time: 55 mins
Yields: 4 servings

Calories: 430.3
Fat: 33.2 g
Saturated fat: 9.8 g
Carbohydrates: 8.5 g
Sugars: 4.1 g
Dietary fiber: 2.3 g
Protein: 23.6 g
Cholesterol: 79.7 mg
Sodium: 614.5 mg
Tropical Whipped Salad


Ingredients:
instant coconut cream pudding mix, Cool Whip

Directions:
Mix the pudding mix and the magic milk mix together in medium bowl.
Pour entire can of pineapple (juice and all] into mix and mix well so as to dissolve the banana milk mix.
Fold in the cool whip.
Refrigerate until ready to serve.
Note: you can add more milk mix to taste, I like it w/ more, but you need to make sure it will dissolve or you will feel the grittiness from the mix.
Chicken Vegetable Stir Fry
Category: trusted-brands-recipes-and-tips
By Uncle Ben's

If you're in the mood for an Asian-inspired dish but don't have much time, this is the recipe for you! You can feed a family of four in just 20 minutes, and everyone will love this combination of chicken breast, veggies, and sauces.

Ingredients:
2 tablespoons vegetable oil
1 pound boneless, skinless chicken breasts, cut in 3/4-inch pieces
2 large red or yellow bell peppers, chopped
1 ¼ cups chopped red onion
2 cups bean sprouts
1 cup snow peas, cut in 3/4-inch pieces
2 tablespoons water
2 tablespoons light soy sauce
2 tablespoons fish sauce
2 (8.8 ounce) pouches UNCLE BEN'S® READY RICE® - Whole Grain Brown
2 tablespoons sesame seeds

Directions:
In large nonstick skillet, heat oil over medium-high heat. Cook and stir chicken, peppers, and onion 4 to 5 minutes or until vegetables soften and chicken is no longer pink. Stir in bean sprouts and pea pods; cook 1 minute. Stir in water, soy sauce, and fish sauce. Meanwhile heat rice as directed on package. Stir into chicken mixture, heating about 2 minutes until thoroughly combined. Garnish with sesame seed.

Prep time: 10 mins
Cook time: 10 mins
Total time: 20 mins
Yields: 4 servings

Calories: 497.6
Fat: 16.6 g
Saturated fat: 2.9 g
Carbohydrates: 52.6 g
Sugars: 8.3 g
Dietary fiber: 6.2 g
Protein: 34.5 g
Cholesterol: 69.2 mg
Sodium: 886.3 mg
Kentucky Lemonade


Ingredients:
"maraschino cherry"

Directions:
"Pour whiskey and lemonade concentrate into a highball glass. Stir. Add ice cubes and fill glass with soda. Garnish with a maraschino cherry."
Velvety Yellow Pepper Soup


Ingredients:
extra virgin olive oil, leeks, garlic clove, kosher salt, ground turmeric, fresh flat-leaf parsley, fresh thyme, bay leaf, russet potatoes, water, dry white vermouth, fresh ground black pepper

Directions:
Heat the olive oil in a large saucepan over medium-low heat.
Add the peppers, leek, garlic, salt and turmeric, and cook, stirring occasionally, until the vegetables begin to soften, about 10 minutes.
Tie the parsley, thyme, and bay leaf together with kitchen twine.
Add the potato, water, and herb bundle and bring to a boil, reduce the heat, and simmer, uncovered, until the potato is very tender, about 20 minutes.
Discard the herb bundle.
Puree the soup in small batches in a blender (keep the lid cracked to allow steam to escape], or in the pot with an immersion blender, until smooth.
Return to the pot and reheat.
Stir in the vermouth, and season, to taste, with salt and pepper.
Atlantic Salmon Salad W Coriander & Chilli


Ingredients:
salmon, red capsicum, tomatoes, cucumber, Spanish onion, lemon, avocado, garlic, ginger, white vinegar, sugar, salt

Directions:
Combine chilli, coriander, garlic, ginger, sugar and vinegar in a bowl and place atlantic salmon pieces in to marinate for a couple of hours, or overnight.
Divide mixed lettuce between two plates and top with finely sliced capsicum, tomato, cucumber, onion & avocado --  squeeze lemon over the salad.
Mix in a jar sweet chilli sauce and rice wine vinegar, and shake well.
Bake salmon in a moderate oven, uncovered, for 20 minutes or until cooked through. Add water to this recipe as required to stop it drying out.
Separate pieces of salmon with a fork and divide between the two plates ontop of the mixed salad.
Drizzle sweet chilli dressing over the top and garnish with coriander sprig.
Artichoke Bites I
Category: appetizers-and-snacks
By PEG13

I love this appetizer either hot or cold. If you love artichokes and cheese, you should enjoy this recipe.

Ingredients:
2 (6.5 ounce) jars marinated artichoke hearts, chopped
1 small onion, chopped
1 clove garlic, minced
4  eggs, beaten
¼ cup fine dry bread crumbs
¼ teaspoon salt
⅛ teaspoon ground black pepper
⅛ teaspoon dried oregano
⅛ teaspoon hot pepper sauce
2 cups shredded sharp Cheddar cheese
2 tablespoons finely minced fresh parsley

Directions:
Preheat the oven to 325 degrees F (165 degrees C). Grease a 9 inch square baking pan. Drain marinade from 1 jar of artichokes into a medium sized skillet. Drain second jar and discard marinade. Heat the marinade in the medium sized skillet. Add the onions and garlic and saute for about 5 minutes. In a medium sized bowl, combine the eggs, bread crumbs, salt, pepper, oregano and hot  pepper sauce. Slowly mix in the shredded cheddar cheese, parsley and artichoke. Blend the marinade with the sauteed onions and garlic into the mix. Grease a 9 inch square baking pan and pour in the contents of the bowl. Bake for approximately 30 minutes and allow to cool briefly. Cut into one inch squares and serve.

Prep time: 20 mins
Cook time: 30 mins
Total time: 50 mins
Yields: 24 squares

Calories: 175.8
Fat: 14.1 g
Saturated fat: 6.3 g
Carbohydrates: 4.6 g
Sugars: 0.6 g
Dietary fiber: 0.2 g
Protein: 8.2 g
Cholesterol: 86.1 mg
Sodium: 337.2 mg
Spring Risotto


Ingredients:
olive oil, butter, fennel bulb, red bell pepper, onion, garlic cloves, lemons, zest of, fresh mint leaves, fresh parsley, fresh rosemary, ground coriander, arborio rice, dry white wine, vegetable broth, fresh lemon juice, parmesan cheese

Directions:
Heat oil and butter in heavy saucepan over med heat.
Sir in fennel, red pepper, onion and garlic.
In a small bowl, mix together lemon zest, mint, parsley and rosemary.
Stir half of this herb mixture into saucepan and set aside the rest.
Sauté vegetables until slightly softened, 3-4 minute.
Stir in coriander and rice.
Cook, stirring frequently until rice grains are thoroughly coated with oil and butter.
Stir in wine, reduce heat to low.
Stir in 1 cup of broth.
Continue to stir while ladling in more broth as needed; rice should have a thin veil of broth at all times.
Cook 20-25 minutes until all broth is used and absorbed and rice is tender.
Remove pan from heat and stir in remaining herb mixture, lemon juice and Parmesan cheese.
Season with salt and pepper and allow to stand 8-10 minute before serving.
Strawberry Rhubarb Curd
Category: desserts
By Kim's Cooking Now

This sweet and slightly tart curd makes a great topping for homemade biscuits, scones, waffles, or just buttered toast! You can adjust the sweetness or tartness to your liking, depending on how sweet or tart the fruit is that you are using.

Ingredients:
1 cup diced fresh rhubarb
½ cup diced fresh strawberries
3 tablespoons lemon juice
3  eggs
1  egg yolk
¼ cup sugar
2 tablespoons butter

Directions:
Combine rhubarb, strawberries, and lemon juice in a saucepan over medium heat. Cover and cook, stirring occasionally, until mixture begins to boil, about 5 minutes. Reduce heat to low and cook 2 more minutes. Remove from heat and cool slightly. Pass mixture through a food mill, using the disc with the smallest holes. If you don't have a food mill, you can either puree the mixture with a food processor or immersion blender, or push it through a fine mesh strainer. Fill the bottom of a double-boiler with about 1 inch of water and bring water to a simmer. Combine the eggs, egg yolk, and sugar in the top of the double-boiler and whisk together. Place over the bottom of the double-boiler and continue whisking until the sugar is dissolved. Slowly whisk in the strawberry-rhubarb puree and continue whisking until the mixture is thick enough to coat the back of a metal spoon. Add butter and whisk until smooth. Pour into a sterile jar, cool to room temperature, and refrigerate for up to 3 weeks.

Prep time: 10 mins
Cook time: 10 mins
Total time: 20 mins
Yields: 20 servings

Calories: 34.9
Fat: 2.1 g
Saturated fat: 1 g
Carbohydrates: 3.3 g
Sugars: 2.9 g
Dietary fiber: 0.2 g
Protein: 1.1 g
Cholesterol: 37.8 mg
Sodium: 18.1 mg
Southwest Seafood Burritos


Ingredients:
flour tortillas, medium shrimp, monterey jack cheese, green onions, sour cream

Directions:
Preheat oven to 350°F (175°C].
Combine shrimp and shredded lobster/crab meat and mix well.
Reserve 1/4-1/2 cup shredded cheese to top enchiladas with.
Warm each tortilla before rolling (I put each one in the microwave on HIGH for 14 seconds] lay warmed tortilla on a flat surface.
Place approximately 3/4 cup of seafood mixture across bottom third of tortilla; sprinkle some cheese on seafood mixture.
Roll tortilla to halfway point carefully tucking seafood mixture inside.
Fold in each side and finish rolling tortilla.
Place rolled tortillas side by side in a 9x13-inch baking pan.
When all tortillas have been rolled (enchiladas] and placed in pan, pour enchilada sauce over all of the enchiladas.
The sauce should cover the enchiladas completely.
Sprinkle the chopped green onion then the remaining cheese over the top of enchiladas.
Cover and bake at 350°F (175°C] for 30 minutes.
Uncover and cook an additional 15-20 minutes.
Serve hot garnished with sour cream and additional green onions if desired.
Apple Strudel


Ingredients:
phyllo pastry, apples, raisins, cinnamon, custard

Directions:
Preheat oven to 180C fan forced.
Line a baking tray with baking paper.
Place 1 pastry sheet on a clean surface and spray lightly with cooking spray and then top with another pastry sheet and repeat spraying and layering with remaining pastry sheets to form a stack.
Cut the pastry stack into 4 equal rectagles and place 1/4 of the apple slices along one of the long sides of one of the pastry rectangles and then top one quarter of the raisins and sprinkle with a little of the cinnamon.
Fold in the short ends of the pastry and roll up to enclose filling and place on the baking tray and then repeat with remaining pastry rectangles, raisins and a little of the cinnamon.
Spray the tops of the pastry rolls with cooking spray and sprinkle with the remaining cinnamon and bake for 15 minutes or until the pastry is golden.
Cut the strudels in half and pour the custard over to serve.
Apple Caramel Dip


Ingredients:
cream cheese, brown sugar, apple

Directions:
Cream together cream cheese and brown sugar, adding brown sugar to taste., Spread cream cheese mix on a plate., Spread caramel on the cream cheese mixture., Crush skor bars., Sprinke skor bars or chips over caramel., Chop up apples, dip and enjoy.
Pide (Turkish Flat Cake)


Ingredients:
flour, water, olive oil, sesame seeds, black sesame seed, salt

Directions:
Sift the Flour., Mix yeast and water together, add the flour and knead with salt into a dough., Cover with a wet towel and leave in a warm place for 30 minutes., Divide the dough into 2 pieces., Form 2 round cakes about 20 cm., Brush the dough with olive oil and sprinkle sesame seeds over it., Bake at 180 C for 20 minutes.
Mud Pie With Vanilla Wafer & Pecan Crust


Ingredients:
pecans, butter, cream cheese, powdered sugar, Cool Whip Topping, milk, chocolate flavor instant pudding and pie filling mix

Directions:
PREHEAT oven to 375°F Process wafer crumbs, pecans and butter; press firmly onto bottom and up side of 9-inch pie plate. Bake 10 min.; cool.
BEAT cream cheese and sugar in large bowl with electric mixer on medium speed until well blended. Gently stir in 1 cup of the whipped topping; spread over crust. Pour milk into medium bowl. Add dry pudding mix. Beat with wire whisk 2 minute or until well blended. Spoon over cream cheese layer.
REFRIGERATE several hours or until set. Top with remaining whipped topping just before serving. Store leftovers in refrigerator.
Bourbon Brown Sugar Pound Cake


Ingredients:
butter, butter, flour, flour, baking powder, baking soda, kosher salt, light brown sugar, eggs, vanilla, buttermilk, Bourbon, pecans, Bourbon, confectioners' sugar

Directions:
preheat oven to 350.
in a large bowl mix flour, baking powder and sida and salt.
butter and flour a 12 cup bundt pan.
in a stand mixer add butter and whip for 2-3 minutes.
add sugar and mix 3 minutes more.
add eggs one at a time, scraping down bowl a few times.
add vanilla and mix until combined.
mix buttermilk and bourbon.
alternately add flour mix and buttermilk mix, starting and ending with flour.
add nuts and stir in well.
pour mixture into bundt pan and bake for 70 minutes until cooked.
cool in pan 15 minutes.
meanwhile make the glaze, heat bourbon and sugar together in micro for 1 minute or on stovetop to simmer, brush over warm cake.
Zucchini Chocolate Cake


Ingredients:
zucchini, unbleached flour, baking soda, salt, butter, sugar, eggs, vanilla extract, buttermilk, walnuts, honey

Directions:
Sift together flour, cocca, baking soda, and salt and set aside.
Cream together butter, oil, and sugar in a large mixing bowl until light, and fluffy using eletric mixer at medium speed.
Beat eggs one at a time, beating well, after each egg.
Blend in vanilla extract, and honey.
Add zucchini, and stir.
In a large bowl, gradually add the flour-cocca mix ingredients in step1 to the creamed ingredients in step 2, while gradually adding the buttermilk.
Stir to mix.
Pour this batter into a 13x9x2 baking dish.
Sprinkle with chocolate chips, and walnuts.
Bake in a preheated oven for 55 minutes at 325 degrees, or until cake test done with a toothpick.
Cool in pan.
Cut into16 squares, serve , and enjoy.
Crab Wontons With Szechuan Blackberry Sauce


Ingredients:
blackberry, sake, dry sherry, cornstarch, salt, red pepper flakes, ginger, lime juice, garlic cloves, honey, butter, onions, cream cheese, lemon juice, salt, pepper, Tabasco sauce, wonton wrappers

Directions:
To make the sauce, puree blackberries and mix with remaining sauce ingredients in a medium saucepan; bring to a boil or medium-high heat. Cook until thickened. Sauce may be made a day ahead.
To make the filling, wash the spinach. With water still clinging to leaves, place in a large pan over medium-high heat. Cook until spinach just begins to wilt and most of the water has evaporated. Empty onto a cutting board and chop fine. Set aside.
Melt butter in a saute pan over medium heat. Add onion and saute until translucent, about 5 minutes. Reduce heat to low; add cream cheese. When cheese begins to soften, add lemon juice and mix. Remove from heat and stir in crab, bread crumbs and spinach.
To assemble, place 1 to 2 teaspoons filling on each wonton wrapper and seal according to package directions.
Heat about 1/4 inch of peanut or vegetable oil in a wok or sauté pan until hot but not smoking. Place a single layer of wontons in the hot oil and fry 2 to 3 minutes until golden brown. Drain on paper bags or towels.
Serve immediately, drizzled with sauce.