You are making a cup using the wonton wrappers. When you shape the wonton into the shape in the muffin tin, once it bakes, this becomes a cup perfect for these shrimp cups.

Heat oven to 350 degrees. Spray mini muffin tins with olive oil. Spray (or brush lightly) both sides of each wonton wrapper with the olive oil spray and gently place wrappers in mini-muffin tins ...

1 package wonton wrappers (about 50 - 60 sheets) Preheat oven to 400º F. In a mixing bowl, add cream cheese, chicken, blue cheese crumbles, franks sauce, and chopped green onions.

Press wonton wrappers into cups of the muffin pan. Brush wontons with olive oil. Bake at 350°F for 8 to 10 minutes or until golden brown. Remove from oven, and cool to room temperature.

Ingredients 24 wonton skins 1 8-ounce tuna steak, about 1 and a 1/2 inches thick 1 cup cream cheese 2 tablespoons wasabi paste 1/2 lime, juiced Salt 1/4 cup white sesame seeds, toasted 1/2 cup ...

24 wonton wrappers, thawed 37 ml (2 1/2 tbsp) butter, divided 24 asparagus spears, cut into 2.5-cm (1-inch) lengths 1 french shallot, chopped 50 ml (1/4 cup) white wine or low-sodium chicken broth ...

Working with about one-third of the wontons at a time, carefully add wontons to oil and cook, turning often, until golden brown, crispy, and small bubbles have formed on wrappers, 30 seconds to 1 ...

12 wonton wrappers 4 oz cream cheese, softened ½ c sour cream 1 c shredded cheddar cheese (reserve 2 Tbsp.) 3-4 jalapeños, seeded and chopped 1. Preheat oven to 350 degrees. 2.

Press all edges to seal, pressing out any air pockets. Repeat with remaining wrappers and filling. In 12-inch nonstick skillet, add 1/4 inch oil to pan and warm over medium-high heat until hot.

Fry 3 wonton wrappers 15 seconds per side or until crispy; drain on paper towels. Repeat with remaining wonton wrappers. 4. Remove beef strips from marinade; discard marinade. Heat pan over medium ...