Prepare mini matzoh balls and set aside.
Slice an onion and place in bottom of pan in small amount of oil.
Remove skin from chicken and braise for several minutes on each side.
Drain off excess oil.
Add tomato sauce, enough to cover chicken (allow for extra sauce since matzoh balls will absorb a sufficient amount). Add salt, pepper and garlic.
Cook on low to medium heat for approximately 1 hour.
Add matzoh balls into sauce and cook an additional 30 minutes.
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
Beat cream cheese until fluffy and add other ingredients.
Mix well.
Use medium size melon ball scoop.
Make into balls. Roll in finely chopped nuts.
Refrigerate.
Makes 125 balls.
Great for weddings!
ell.
Add the Swiss cheese and seasonings to taste.
Beat cream cheese and milk in a small bowl until smooth. Add cheese and green onions. Mix well. Cover and chill 1 hr. Shape into 1 inch balls. Place pretzel stick in them and serve.
In a food processor mix all ingredients except nuts until smooth.
Remove from processor and roll in to bite-size balls.
Coat the balls with nuts.
Place on wax paper and chill 1 hour before serving.
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
Mix cream cheese, green onion, Italian seasoning and garlic powder until well blended. Stir in bacon and mozzarella cheese.
Scoop cheese mixture up using a level teaspoon and shape into 54 balls. Roll in chopped nuts and place on a cookie sheet.
Cover with plastic wrap and refrigerate at least 2 hours.
Pull out and place on serving tray with assorted crackers.
For a different flavor combo, omit the Italian seasoning and try shredded sharp cheddar and 3 Tbs. drained pimentos in place of the mozzarella and bacon.
Mix ingredients together and form into individual balls.
Roll in chipped beef.
In a large bowl, beat cream cheese until smooth. Add remaining ingredients except walnuts; blend well. Refrigerate mixture 30 minutes or until easy to handle. Shape into 1 inch balls. Roll in chopped walnuts.
Refrigerate until firm.
Serve with crackers.
Store in refrigerator up to 2 weeks.
Mix cream cheese spread and mozzarella cheese until well blended.
Stir in chopped bacon and seasonings.
Shape mixture into 54 balls, using 1 level tsp for each ball.
Roll in walnuts. Cover with plastic wrap.
Chill at least 2 hours.
Combine cream cheese, parmesan cheese and green olives.
Shape into 1 inch (or smaller) balls.
Roll each ball in chopped dried beef.
Arrange on serving platter with decorative toothpicks in each mini cheese ball.
Combine all ingredients, except pecans.
Form into a ball. Roll ball in pecans and refrigerate until firm.
Can be made into 1 large ball, 2 medium balls or many mini cheese balls.
Freezes well.
Combine first 5 ingredients in medium bowl and blend well. Shape mixture into small balls or roll into cylinder.
Coat with sesame seed.
Cover with foil or plastic wrap and chill.
Serve with crackers.
Combine the room temperature cream cheese, grated parmesan cheese and pesto into a
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.
Puree the cheddar, cottage cheese, mustard, and cayenne in a
f cheese for each, form the goat cheese into 1\" balls. Roll cheese balls in