WHIP all of the BASIC RECIPE ingredients in a mixing bowl
Drizzle the cake with the rum. Melt the chocolate in a heatproof bowl set over a pan of simmering water. Allow to cool a little, then add to the cake crumbs, along with cocoa powder and powdered sugar. Mix well, then form into 28 balls. Dampen slightly with water, then roll in the sprinkles, pressing lightly. Arrange on a plate to serve.
n version of the Beach Balls Cocktail! How about marshmallow
his recipe, it is important when making these ice-cream balls to
Preheat oven to 375\u00b0F Grease and flour 13x9x2 inch pan.
Prepare, bake and cool cake following package directions.
Crumble cake into large bowl. Stir with fork until crumbs are fine and uniform in size.
Add 1 cup nuts, rum, confectioners sugar and cocoa. Stir until well blended.
Shape heaping tablespoonfuls mixture into balls. Garnish by rolling balls in finely chopped nuts. Press firmly to adhere nuts to balls.
Tip: you can also roll them in coconut.
In a heavy sauce pan mix together garlic, tomato sauce, tomato paste, parsley and basil.
Bring sauce to a boil and turn down the heat to simmer.
In a large bowl mix together the ground beef, ground pork, bread crumbs, Parmesan cheese, garlic powder and parsley.
Shape into balls the size of a golf ball.
Try to make 40 meat balls.
In a skillet, fry meatballs in hot olive oil until brown.
Combine the sauce mixture and the meat balls and simmer over low heat for another four hours.
hicken mixture into about 30 balls. Refrigerate.
To make the
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.
Place chicken, water, onions, leek, celery, salt and pepper in 8 to 10-quart Dutch oven.
Bring to boiling; reduce heat and simmer covered for 1 hour to 1 1/2 hours.
Add carrots and parsnips; simmer covered for 30 more minutes.
Remove chicken and refrigerate if you are not planning to use as main meal.
Lift vegetables from broth with slotted spoon, then strain broth. Return vegetables to broth.
Add parsley and dill if desired. Heat through and serve in bowls with Matzo Balls.
Serves 15.
Combine first 5 ingredients.
Mix lightly but thoroughly. Shape meat mixture into 30 balls.
Roll in flour and brown in shortening.
Drain excess fat.
Prepare Sweet-Sour Sauce.
Pour over meat balls and simmer, covered, for 15 minutes.
ands, shape mixture into 30 balls, each about 1 1/4
Cream together margarine, milk, salt and vanilla until fluffy.
Stir in cocoa and sugar replacement.
Knead or work with hands until dough is smooth and form dough into 60 small balls. Dip balls in chocolate; cool completely.
Dip again and cool. Yield: 60 balls.
ater and create 1-inch balls from the rice mixture, then
ooled mixture, forming them into balls, so that the hazelnut is
as fine. Hand roll into balls (teaspoon size) and place on
t room temperature.
Spinach Balls:
(MOST IMPORTANT) Please make
Cream shortening and sugar well.
Add egg to mixture; beat well.
Add almond extract; mix well.
Sift together flour, baking soda and baking powder.
Add dry ingredients gradually to creamed mixture.
Chill dough.
Flour hands and form small balls (about the size of doughnut centers).
Roll balls in sugar; flatten slightly with thumb.
Bake on ungreased cookie sheet in a 375\u00b0 oven until edges are slightly browned (10 to 12 minutes).
Yields approximately 2 dozen.
Cook
onion
and garlic in hot oil until tender but not brown. Stir
in
the
next 8 ingredients, simmer uncovered 30 minutes; remove bay leaf.
Add Italian Meat Balls and continue
cooking
30 minutes
longer.
Serve
over
hot spaghetti. Makes 6 servings.
Drain pineapple, saving the syrup.
Mix the cornstarch and brown sugar in the saucepan.
Add syrup, vinegar and soy sauce and stir until smooth.
Cook over medium heat, stirring constantly until thickens.
Boil 1 minute.
Add pineapple, chopped green pepper and meat balls.
Combine pork, water chestnuts, onions, ginger, salt, soy sauce, egg, and bread crumbs in a large bowl; mix well.
Shape into 36 balls.
Roll in cornstarch to coat lightly, shaking off excess.
Brown in oil in a large skillet.
Remove balls as they brown to a roasting pan; cover loosely with foil.
Bake in a moderate oven 350\u00b0 for 20 minutes, or until thoroughly cooked. Combine with sweet and sour sauce.