Best 2 Rangoon Ruby Cocktail Recipes

RANGOON RUBY COCKTAIL

Rangoon Ruby Cocktail image

This updated version of a Rangoon Ruby was created by Andrea Nguyen, and posted on her blog - AsianDumplingTips.com. The classic version of this drink may be found in the book "Trader Vic's Pacific Island Cookbook." (1968) A refreshing twist on a standard. Perfectly pairs with a crab rangoon! Posted for ZWT.

Provided by alligirl

Categories Beverages

Time 2m

Yield 1 drink, 1 serving(s)

Number Of Ingredients 5

Ingredients

1/2 lime
2 ounces vodka
cranberry juice, soda (sparkling)
1 mint sprig
ice

Steps:

Put the ice in a 10 ounce glass.
Squeeze the lime directly into the glass and drop the shell in there too.
Add the vodka and top with the cranberry juice soda; stir.
Garnish with mint and serve.

CHICKEN RANGOON

Chicken Rangoon image

I had everything to make crab Rangoon one night except the crab. So I used leftover roasted chicken. Needless to say my family fell in love with them. I'm sharing my recipe, because I think your family will, too! You can substitute turkey or pork for the chicken.

Provided by Suzanne Frideres

Categories Appetizers and Snacks Meat and Poultry Chicken

Time 25m

Yield 6

Number Of Ingredients 10

Ingredients

1 (8 ounce) package cream cheese, softened
1 pinch onion powder, or to taste
1 pinch garlic powder, or to taste
1 dash Worcestershire sauce, or to taste
1 dash soy sauce, or to taste
1 pinch salt, or to taste
1 pinch ground black pepper, or to taste
1 cup chopped cooked chicken
1 (16 ounce) package wonton wrappers
peanut oil for frying

Steps:

Heat oil in a deep-fryer or deep, large saucepan to 375 degrees F (190 degrees C).
Stir cream cheese, onion powder, garlic powder, Worcestershire sauce, soy sauce, salt, and pepper together in a bowl. Add chicken and stir until completely incorporated.
Separate and place wonton wrappers onto work surface. Spoon about 1 teaspoon of the cream cheese filling onto the center of each wrapper. Use your finger or a pastry brush to lightly moisten the edges of the wonton wrappers with water. Fold one corner of the wrapper over the filling onto the opposite corner to form a triangle. Press the edges together to seal.
Working in batches, cook wontons in hot oil until wonton is lightly browned, 2 to 4 minutes. Remove to paper towel-lined plate to drain.

Nutrition Facts : Calories 497.6 calories, Carbohydrate 44.6 g, Cholesterol 66 mg, Fat 28.1 g, Fiber 1.4 g, Protein 16 g, SaturatedFat 10.6 g, Sodium 563.4 mg, Sugar 0.2 g

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