In a medium bowl mix together cheese, shrimp, cilantro, chilies and chili powder. Form into 3/4-inch balls. Set aside.
Heat oil in a heavy saucepan or deep fryer to 350-degrees F.
Combine flour, cornstarch, baking powder and salt in a pie pan or shallow dish.
Make a well in center of flour mixture and add water and 2 tablespoons oil, whisk to combine.
In another pie pan pour in breadcrumbs.
Dip cheese balls in batter, roll in breadcrumbs and then deep fry in batches.
Drain on paper towels.
WHIP all of the BASIC RECIPE ingredients in a mixing bowl
ell.
Add the Swiss cheese and seasonings to taste.
With moist hands, shape the cream cheese into balls and roll in the herbs.
Place the vinegar in a bowl and season with salt, black pepper and a pinch of sugar. Gradually whisk in the oil. Stir in the hazelnuts.
Place the lettuce, apples and celery in a salad bowl and toss with the dressing. Top with the cheese balls.
ool.
Meanwhile, combine cream cheese and cream. Fold in green
Have sausage and cheese at room temperature.
Combine and mix well.
Add paprika and biscuit mix and mix well.
Roll into small balls and bake at 350\u00b0 for 12 to 15 minutes.
Makes 100 sausage-cheese balls.
May be baked and frozen for unexpected company.
ox mix of mac and cheese according to the directions on
Mix all ingredients with hands until small balls stick together and stay in a ball.
Refrigerate for 15 minutes.
Make small balls about 1-inch in diameter and place on cookie sheet. Bake at 350\u00b0 for 20 minutes.
These cheese balls can be frozen and baked later.
Work all ingredients until well blended.
Let set overnight (or all afternoon) in refrigerator.
After mixture becomes firm, shape into ball.
Roll in crushed nuts, parsley flakes or paprika. Can be molded, then refrigerate again.
This recipe makes about 3 large cheese balls.
Can be divided.
Mash cheese with a fork.
Add all the other ingredients except sesame seeds.
Combine well.
Divide the mixture into 40 parts and shape into small balls.
Coat with sesame seeds and place on oiled baking tin.
Bake in moderate heat (180\u00b0C/350\u00b0F) for about 15 minutes until the sesame is slightly toasted.
Heat oven to 375\u00b0. Mix all ingredients. Shape into 3\\4 balls. Place about 2 inches apart on a greased cookie sheet. Bake until set, 15-18 min. Serve immediately. Yield about 6 dozen. 30 Callories per appetizer.
f cheese for each, form the goat cheese into 1\" balls. Roll cheese balls in
alt and pepper. Fold the cheese sauce into macaroni. Pour the
Preheat oven to 375\u00b0. Shred cheese and mix all ingredients. Form into one inch balls. Bake 15 minutes on ungreased baking sheet until golden brown. Makes 6 dozen. Sausage cheese balls can be frozen uncooked.
For a firmer texture add an extra 3 cups of baking biscuit mix and an extra 2 cups of shredded cheese to the ingredients listed above.
Soften cream cheese.
Shred or chop dried beef in blender. Save out a small portion of the dried beef to roll the cheese ball in.
Mix all other ingredients and roll into 1 or more cheese balls, depending on the size you prefer.
Then roll the cheese balls in the remaining dried beef.
Refrigerate.
Serve with crackers.
Combine cream cheese and sour cream in a large bowl; beat at medium speed with an electric mixer until smooth. Add raisins and next 4 ingredients, stirring well. Shape mixture into 2 balls. Combine coconut and parsley; roll cheese balls in coconut mixture. cover and chill at least 4 hours. Top each cheese ball with chutney before serving. Serve with crackers.
Let everything get soft.
Mix all together with electric mixer. Put in refrigerator before making balls (until mixture is firm enough to handle).
Mix parsley, almonds and pecans together on a platter (1 package each ground nuts).
Roll balls in mixture until completely covered.
Pat balls with palms of hand to make sure nuts and parsley are secure.
These Cheese Balls can be frozen for a long time.
You can use part of one and re-freeze what is left.
Allow the cheese and sausage to soften some. Mix all ingredients (by hand). Divide into several large balls and continue to knead each ball until everything is thoroughly mixed. Form small balls (2-inches) from each of the large balls. Arrange on a cookie sheet and bake at 375\u00b0 for 15 to 20 minutes (until balls are brown and sizzling). Makes approximately 100 sausage/cheese balls.
Have cheeses at room temperature; grate into mixing bowl. After all cheeses are grated, add other ingredients.
Mix well. Shape into 3 balls.
On wax paper, sprinkle garlic and paprika and roll ball over wax paper.
Wrap balls in wax paper and refrigerate.
Nuts or other desired coating can be used to roll the cheese balls.
Serve with crackers.
In a bowl, dissolve gelatin in boiling water.
Stir in the cranberry sauce until well blended.
Pour into a 6-cup ring mold coated with nonstick cooking spray; refrigerate overnight or until firm.
Roll cream cheese into 3/4 inch balls; coat with walnuts. Unmold gelatin onto a serving platter; place the cream cheese balls in the center of the ring.
Yield:
10 to 12 servings.