b>cheese set out at room temperature until softened.
Chop the green onion
Cook the brown rice in a rice cooker or on the stove top. Allow it to cool.
Mix together the edamame, rice vinegar, and agave.
Set out 4 bowls as the ingredients will be evenly divided among them. Place the lettuce in a bowl, topped with the rice, cucumber, carrot, green onion, sesame seeds, nori and avocado. Drizzle with vinaigrette and toss.
To Make the Green Onion-Miso Vinaigrette: Put everything in a blender and blend until smooth. Chill until ready for use.
Chop up green onion and dried beef.
Mix well with other ingredients.
Shape into ball.
Reserve 1/3 of beef and mix all else together until smooth.
Roll ball in reserved beef.
Cook time is chill time.
Serve with triscuits, wheat thins or other stone crackers.
combine egg, pepper, sugar, milk, green onion, cheese, and cornmeal mix until well
Mix cream cheese, shredded cheese, and Dijon mustard in a blender or food processor until well blended.
Stir in green chilies.
Place in freezer for 20 minutes so that it is easier to handle and shape.
Remove from freezer and place on wax paper.
Shape into what resembles a pinecone.
Stick the almonds into the cheese ball in rows that completely cover the cheese ball.
Cover and refrigerate for at least 2 hours.
Let the cheese ball stand at room temperature for 15 minutes before serving.
Serve with crackers.
In a medium bowl, stir together the cream cheese, raisins, bacon, green onions and sour cream.
Form into a ball, and wrap in plastic wrap. Refrigerate for at least 3 hours or overnight before serving.
To serve, place the cheese ball on a serving tray, and pour the mango chutney over it. Surround with crackers for dipping.
**Cook time does not include refrigeration time.
b>cheese out to soften to room temperature.
Meanwhile chop the green
Mix cream cheese; add Accent and garlic salt.
Mix 3/4 of green onions and beef with
cheese.
Form ball.
Spread rest of green onion and beef on waxed paper and roll cheese ball on it. Wrap in wax paper and refrigerate.
Serve with crackers.
Soften (do not melt) the cream cheese and butter, then mix together in a bowl.
Mix in green onion and olives.
Form into a ball with your hands and roll the ball in the chopped walnuts.
Chill for 2 to 3 hours or overnight.
Serve with crackers or celery.
Combine cream cheese, pineapple, seasoned salt, green pepper and onion in mixer bowl; mix well.
Shape into ball; roll in pecans to coat well.
May add additional 2 tablespoons green pepper, 2 tablespoons green onion and 3/4 cup pineapple if desired.
Yields 1 cheese ball.
ntil combined. Shape into a ball; wrap in plastic wrap. Refrigerate
Beat cream cheese in mixer until nice and smooth.
Gradually add seasoning salt, basil and garlic salt until well blended.
Stir in pineapple, bell peppers, green onion and cheddar cheese.
Blend in 1 cup of the chopped pecans.
Refrigerate for 2 hours.
Shape into ball and roll in remaining 1 cup of pecans.
Serve!
Soften the cream cheese.
Mix in Worcestershire sauce, garlic powder and Accent to taste.
Chop green tops of onions and dried beef.
Reserve about 1/3 of the chopped dried beef.
Add remaining beef and about an equal portion of green onion tops to cream cheese mixture.
Shape mixture into a ball, then roll in reserved beef.
Serve with crackers (Sociables, Dad's favorite) or vegetables.
Open cream cheese and cheddar cheese placing them into large mixing
Bring cream and Feta cheeses to room temperature.
Cut the Feta cheese into chunks.
In a blender container or food processor bowl, combine cheeses.
Cover and blend or process until smooth. Reserve 1 tablespoon of the olives and 1 tablespoon of the onion. Chop remaining olives.
Stir the chopped olives, remaining onion and basil into cheese mixture.
Shape into a ball.
Cover and chill until serving time.
Sprinkle cheese ball with reserved green onion and black olive slices.
Serve with pita bread triangles.
Blend the cream cheese with the green pepper and green onion ends.
Blend the corned beef in the cream cheese, pepper and onions.
Mix well and form into a ball.
Wrap cheese ball in chopped pecans or slices of beef.
Let set in refrigerator overnight.
Place the cream cheese in a large, covered bowl
Fry bacon and crumble.
In a large mixing bowl, combine Cheddar cheese, cream cheese, green onion and bacon.
Squish it all together with hands until everything is evenly mixed.
Form into balls, whatever size you prefer.
Roll the ball in chopped nuts or parsley.
Keep chilled in refrigerator, until ready to serve, so it becomes firm.
Serve with your favorite crackers.
Soften the cream cheese to room temperature.
Use