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Half-Assed Recipe Time!
YAAAAAAAAAY!
Tonight's no-measurements-done recipe is:
Krab Rangoon!
Note: This is krab with a "K" because I am cheap. Crab with a "C" would doubtless taste better, but it costs munnies.
Ingredients:
*Krab - or crab if you're feeling all fancy-pants
*Scallions
*Cream Cheese
*Won Ton Wrappers - I would recommend the square ones
Directions:
Finely chop the scallions and the krab. Add in a large blob of cream cheese. Mix together thoroughly. Adjust proportions as ye see fit. It should stick together, but shouldn't be overwealmingly cream-cheesy.
Put about a scant tablespoon of the mixture in the center of a won ton wrapper and folt the edges up around it. Seal with damp fingers. Lather, rinse repeat until you run out of either wrappers or filling.
Submerge the dudes in scorching hot oil and leave them until they are golden-brown. Take them out and put them on a paper towel to soak up excess oil. And for the Love of Benji, don't fry your fingers or other appendages!
YAAAAAAAAAY!
Tonight's no-measurements-done recipe is:
Krab Rangoon!
Note: This is krab with a "K" because I am cheap. Crab with a "C" would doubtless taste better, but it costs munnies.
Ingredients:
*Krab - or crab if you're feeling all fancy-pants
*Scallions
*Cream Cheese
*Won Ton Wrappers - I would recommend the square ones
Directions:
Finely chop the scallions and the krab. Add in a large blob of cream cheese. Mix together thoroughly. Adjust proportions as ye see fit. It should stick together, but shouldn't be overwealmingly cream-cheesy.
Put about a scant tablespoon of the mixture in the center of a won ton wrapper and folt the edges up around it. Seal with damp fingers. Lather, rinse repeat until you run out of either wrappers or filling.
Submerge the dudes in scorching hot oil and leave them until they are golden-brown. Take them out and put them on a paper towel to soak up excess oil. And for the Love of Benji, don't fry your fingers or other appendages!
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