CAVIAR AND CHEESE BALL (ZAKUSKA IZ TVOROGA I IKRI)
Make and share this Caviar and Cheese Ball (Zakuska Iz Tvoroga I Ikri) recipe from Food.com.
Provided by Witch Doctor
Categories Spreads
Time 3h30m
Yield 6-8 serving(s)
Number Of Ingredients 4
Steps:
- Process the cheeses in a food processor until smooth.
- Transfer the cheese mixture to a bowl and refrigerate until firm, 2 to 3 hours.
- Form the cheese into a ball. Place on a serving platter with a rim. Coat the cheese with sour cream, then gently press the caviar into the surface, taking care not to break the eggs.
Nutrition Facts : Calories 193.2, Fat 17.4, SaturatedFat 9.6, Cholesterol 154.9, Sodium 398.3, Carbohydrate 2, Sugar 0.2, Protein 8.7
CHEESE BALL I
This is a wonderful cheese ball. It is very easy to make and simply delicious. Whenever I make it for gatherings or work it always gets great reviews. Serve with an assortment of crackers.
Provided by Ellen Rainey
Categories Appetizers and Snacks Dips and Spreads Recipes Cheese Dips and Spreads Recipes Cheese Ball Recipes
Time 2h15m
Yield 32
Number Of Ingredients 5
Steps:
- In a large bowl, mix together cream cheese, Cheddar cheese, and dressing mix. Form into one large ball or two smaller balls. Roll in chopped pecans to coat surface. Decorate the top with pecan halves. Refrigerate for at least 2 hours, or overnight.
Nutrition Facts : Calories 149.2 calories, Carbohydrate 1.9 g, Cholesterol 28.4 mg, Fat 14 g, Fiber 0.7 g, Protein 4.8 g, SaturatedFat 6.1 g, Sodium 179.4 mg, Sugar 0.4 g
EASY CHEESE BALL II
A delicious and easy way to enjoy a cheese ball. Serve with crackers and enjoy! You can cut this recipe in half to make a smaller version. You could substitute Colby, mozzarella, or Monterey Jack cheese for the Cheddar the recipe calls for.
Provided by EXPLORE725
Categories Appetizers and Snacks Dips and Spreads Recipes Cheese Dips and Spreads Recipes Cold Cheese Dip Recipes
Time 2h5m
Yield 7
Number Of Ingredients 4
Steps:
- In a medium size bowl, mash cream cheese. Mix dressing mix and Cheddar cheese into the cream cheese. Shape the mixture into a ball. Roll the ball in the chopped nuts. Refrigerate covered until ready to serve. Yum!
Nutrition Facts : Calories 557.4 calories, Carbohydrate 7.5 g, Cholesterol 112.8 mg, Fat 52.5 g, Fiber 2.2 g, Protein 17 g, SaturatedFat 24 g, Sodium 720.1 mg, Sugar 1.3 g
OBATZDA (GERMAN CHEESE DIP)
Obatzda, otherwise known as German beer cheese dip, is so delicious and creamy. It's the perfect dip to make the night before a get-together. -Beate Trinkl, Einsbach, Germany
Provided by Taste of Home
Categories Appetizers
Time 15m
Yield 3-1/2 cups.
Number Of Ingredients 7
Steps:
- In a small bowl, mash Camembert cheese with a fork to desired consistency. Beat in cream cheese, onion and seasonings. If desired, sprinkle with additional caraway seeds.
Nutrition Facts : Calories 79 calories, Fat 7g fat (4g saturated fat), Cholesterol 20mg cholesterol, Sodium 183mg sodium, Carbohydrate 1g carbohydrate (1g sugars, Fiber 0 fiber), Protein 4g protein.
CAVIAR, CREAM CHEESE, SCALLION, AND EGG TOWERS
Steps:
- Make filling:
- In a bowl beat cream cheese until fluffy. Quarter eggs and with back of a spoon force through a coarse sieve into cream cheese. Add scallion and stir well. Filling may be made 1 day ahead and chilled, covered. Bring filling to room temperature before proceeding.
- On a work surface arrange 2 egg sheets, side by side and overlapping by 1 inch. Put a dab of filling between sheets where they overlap (to act as glue) and press sheets together gently. Spread 1/2 cup filling on overlapping egg sheets, leaving about a 1/2-inch border on each long side. Fold in border of long side nearest you and tightly roll up sheets jelly-roll fashion into one 11-inch-long roll. Wrap egg sheet roll in plastic wrap and chill 1 hour, or until firm. Make 3 more egg sheet rolls with remaining egg sheets and filling in same manner. Egg sheet rolls may be made 1 day ahead and chilled, wrapped well.
- Discard plastic wrap and trim ends of egg sheet rolls. Cut rolls crosswise into 3/4-inch pieces. Arrange pieces, cut ends up, on a platter and top each with about 1/4 teaspoon caviar.
- To make egg sheets:
- In a bowl dissolve cornstarch in water and whisk in eggs and salt until smooth. Brush a non-stick skillet measuring 6 inches across bottom lightly with oil and heat over moderately high heat until hot but not smoking. Half-fill a 1/4-cup measure with egg mixture. Remove skillet from heat and pour in 1/8 cup egg mixture, swirling skillet to coat evenly. Return skillet to heat and cook egg sheet until set, 10 to 15 seconds. Loosen edges of egg sheet with a heatproof rubber spatula and turn sheet over. Cook egg sheet until set, 5 to 10 seconds more, and slide onto a plate. Make more egg sheets with remaining mixture in same manner, brushing skillet lightly with oil each time. Egg sheets may be made 1 day ahead and chilled, wrapped in plastic wrap. Makes 8 or 9 egg sheets.
ROMANIAN ZACUSCA
A traditional vegetable spread found in Romania (probably in other neighboring countries as well). It is delicious on crust bread or even as a topping on rice for a quickie vegetarian meal. It is also excellent as a sandwich spread. This recipe is for a large batch intended for canning. You can cut it back if you want a smaller batch for immediate consumption.
Provided by Callu
Categories Vegetable
Time 1h
Yield 10-12 jars
Number Of Ingredients 7
Steps:
- Over an open flame (gas stove or grill) completely blacken the skins of the eggplants and peppers.
- Peel skins off immediately. Easiest way to get the last bits off is to do it under a slow running faucet.
- Puree each of the three vegetables separately in a food processor. And place each in a separate bowl when you are finished.
- Place oil and onion in a large pot.
- Saute onions for about 4 minutes over medium-low heat.
- Add eggplant, onion, salt and pepper.
- Cook until a thin layer of oil remains on top and when a spoonful of zacusca is removed, only the oil should run off the spoon, not the zacusca.
- Taste and adjust salt and pepper to meet your tastes.
- Spoon mixture into sterilized jars of your choosing. It is easiest if they are all the same size.
- Wipe rims clean and place clean lids and rings on jars.
- Place into a single layer in large pot (water bath canner if you have one).
- Fill pot with water up to the necks of the jars. Bring to a boil and boil for 20 minutes.
- Remove from heat and allow to cool in water bath.
- When cool remove from water and you are ready to go. If oil separates just mix it back in when ready to serve.
- NOTE: My original Romanian recipe calls for a full Liter of oil but results in a much heavier and oilier zacusca. I cut mine back substantially from the original.
Nutrition Facts : Calories 633, Fat 45, SaturatedFat 6.2, Sodium 901.7, Carbohydrate 55.6, Fiber 21.8, Sugar 30.2, Protein 9.6
TWICE-COOKED POTATOES WITH CAVIAR
A gathering becomes instantly festive when you offer these delicate hors d'oeuvres topped with caviar.
Provided by Martha Stewart
Categories Food & Cooking Appetizers
Yield Makes 2 dozen
Number Of Ingredients 7
Steps:
- Place potatoes in a large saucepan, and cover with cold water. Bring to a boil; reduce to a simmer, and cook until just tender when pierced with the tip of a sharp knife, about 15 minutes. Drain well. Transfer to a rimmed baking sheet, and let stand until cool enough to handle.
- Cut off tops and a thin slice from bottoms of 24 potatoes. Using a small melon baller, scoop out flesh from these potatoes, leaving a 1/4-inch-thick shell. Peel remaining 4 potatoes. Press whole potatoes and remaining flesh through a ricer into a medium bowl.
- Preheat oven to 375 degrees. Heat milk and the room-temperature butter in a small saucepan over medium until butter melts. Stir into riced potatoes, a little at a time, until creamy. Stir in creme fraiche and the chives; season with salt and pepper.
- Transfer to a pastry bag fitted with a 1/2-inch plain round tip (such as Ateco #806). Pipe potato mixture into shells, mounding about 1/2 inch above top edge.
- Bake until tops are golden brown and slightly puffed, about 15 minutes. Brush with melted butter, and bake 15 minutes more. Top each potato with about 1/4 teaspoon caviar. Serve immediately.
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