Great snack for a get-together. The seasonings are just right: not too salty, not oily, with a nice touch of Italian flavor. A must try for people who like popcorn and Romano/Parmesan cheese.

Reviewed On: Jun. 21, 2010

Very tasty (4 stars), extremely easy to make, and beautiful (5 stars) when dipped in chocolate or "almond bark" coating. I was able to start shaping the truffles right away, without requiring them to be refrigerated first. I measured a level teaspoon for each truffle, yielding 120 truffles. Once shaped, I refrigerated them for one hour before dipping them in almond bark chocolate flavored and vanilla flavored coatings. They turned out beautiful! (See photos posted by members.) ***FLAVOR IDEAS in place of vanilla *** ROSE: use white chocolate chips instead of semisweet chocolate, add rose water extract/essence, dip in vanilla almond bark, decorate with small piece of rose leaf. ORANGE: flavor the truffle filling and the almond bark coating with orange extract, insert small candied orange peel in center of each truffle, then drizzle the dipped truffle with orange colored almond bark.

Reviewed On: Jun. 20, 2010

A fantastic wonton recipe that is easy to prepare and cook. You may omit the shrimp and brown sugar, and substitute white vinegar for the rice wine, and the wontons will still turn out yummy. Add about 2 teaspoon of sesame oil to the raw meat mixture to enhance its flavor. Uncooked dumplings freeze well. I always make 2 to 4 batches ahead of time.***FREEZE: each dumpling individually. Once frozen, they can be stored together, each layer separated by a thin plastic film, paper towel, or foil. The broth is mediocre, but perfect for those days you don't want to spend time cooking in the kitchen. Just throw in a few frozen dumplings and cook till well done; a tasty meal in under 10 minutes!

Reviewed On: Jun. 8, 2009