Ingredients
1 peanut oil
1 package wonton skins
2 each apples, md, *
10 oz cheddar, sharp, cubed --------garn
1/2 cup brown sugar
2 tsp cinnamon, ground
Directions
* Core the apples and cut into small pieces.
+++++++++++++++++++++++++++++++++++++++++++++++++++++++
++++++++++++++ ++++ Mix the brown sugar and cinnamon together and set
aside. Preheat the peanut or vegetable oil in a deep fryer or other
pan used for deep frying. Wrap a piece of apple and a cube of cheddar
cheese in a wonton skin and seal according to the directions on the
package. Deep fry until golden brown. Coat with the brown sugar -
cinnamon mixture and serve. This is good served hot or cold.
Servings: 6 servings
Apple Cheddar Wontons Recipe brought to you by Recipe Ideas
Categories: Apple; Asian; Cheese; Chinese; Fruit
The History of Recipes
We can follow the history of meal recipes way back into the far past, in truth as far back into recorded history as the Egyptians, and possibly even further. However, mostly, these ancient records were just very simple pictorial recipes for meal preparation.
Progressing into The time of the roman empire around 25BC a man called Apicius created a number of scripts detailing recipes enjoyed by wealthy roman citizens. In his scrolls, Apicius tells us how the roman meals were split into hors d`oeuvres, main meal and afters, something that is very familiar to us today. Additionally, he recounts how the ancient cooks were skilled in the use of a good variety of herbs, including some familiar names like bay, mint and asafoetida. In the 15th century, knights returning from the crusades brought us a variety of spices and herbs from the East, including spices such as coriander, parsley, and rosemary. The introduction of these new herbs and spices caused an explosion in cookery books, some of which are now in private libraries. When we get to the 1900s, cooking publications were highly popular mostly due to increased literacy, leisure time and being a little richer. |
We hope you enjoy this Apple Cheddar Wontons recipe.
