RANGOON RUBY RECIPES

RANGOON RUBY COCKTAIL RECIPE - FOOD.COM

Rangoon Ruby Cocktail Recipe - Food.com 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.

Total Time 2 minutes

Prep Time 2 minutes

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.

Nutrition Facts : Calories 148.8, FatContent 0.1, SaturatedFatContent 0, CholesterolContent 0, SodiumContent 1.3, CarbohydrateContent 3.5, FiberContent 0.9, SugarContent 0.6, ProteinContent 0.2

CRAB RANGOON RECIPE | ALLRECIPES

Crab Rangoon Recipe | Allrecipes image

This is said to be the closest to the rangoon served at a certain Asian food chain. The rangoon can also be deep-fried instead of baked.

Provided by Carol Belle

Categories Appetizers and Snacks Seafood Crab

Total Time 50 minutes

Prep Time 35 minutes

Cook Time 15 minutes

Yield 48 pieces

Number Of Ingredients 7

Ingredients

1 clove garlic, minced
1 (8 ounce) package cream cheese
1 (6 ounce) can crabmeat, drained and flaked
2 green onions with tops, thinly sliced
2 teaspoons Worcestershire sauce
½ teaspoon light soy sauce
48 wonton wrappers

Steps:

Preheat an oven to 425 degrees F (220 degrees C). Lightly spray baking sheet with cooking spray.
Combine garlic, cream cheese, crab, green onions, Worcestershire sauce, and soy sauce in a bowl. To prevent wonton skins from drying, prepare only 1 or 2 rangoon at a time. Place 1 teaspoon of filling onto the center of each wonton skin. Moisten the edges with water and fold the wonton skin diagonally to form a triangle, pressing edges to seal. Moisten one of the bottom corners. Create a crown by pulling both bottom corners together and sealing. Arrange the rangoon on the baking sheet and lightly spray with cooking spray.
Bake in the preheated oven until golden brown, 12 to 15 minutes.

Nutrition Facts : Calories 261.2 calories, CarbohydrateContent 29.2 g, CholesterolContent 53.8 mg, FatContent 10.8 g, FiberContent 1 g, ProteinContent 11.2 g, SaturatedFatContent 6.3 g, SodiumContent 460.6 mg, SugarContent 0.3 g

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This is said to be the closest to the rangoon served at a certain Asian food chain. The rangoon can also be deep-fried instead of baked.
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