Fireballs Recipes

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FIRE BALLS



Fire Balls image

This recipe is from Maggie Hennessey's book A taste of West Virgina: A book of favorite recipes. So many people were requesting recipes for canning cherry tomatoes that when I found this I wanted to share it. Let me know how it comes out-I think it looks very tasty.

Provided by Diana Adcock

Categories     Vegetable

Time 30m

Yield 4 quarts

Number Of Ingredients 8

14 lbs small green cherry tomatoes
4 cloves garlic
4 stalks celery
4 hot red peppers
4 heads dill
1 quart water
1/2 cup pickling salt
2 quarts white vinegar

Steps:

  • Pack 3 1/2 pounds of cherry tomatoes in each of the clean, hot jars.
  • To each quart jar add a clove of garlic, a celery stalk, a hot red pepper, and a head of dill.
  • Combine water, pickling salt and vinegar.
  • Boil.
  • Fill jars to 1/2 inch head space from top.
  • Process 10 minutes in boiling water bath.
  • Makes 4 quarts.

FIREBALLS



Fireballs image

Make and share this Fireballs recipe from Food.com.

Provided by Slater363

Categories     Candy

Time 30m

Yield 36 candies

Number Of Ingredients 6

1 (12 ounce) package semi-sweet chocolate chips
1/4 cup butter
1/2 cup walnuts, toasted and finely chopped
2 tablespoons dark rum
1 1/2-2 teaspoons tabasco brand pepper sauce
1/3 cup sugar

Steps:

  • Melt chocolate and butter in a small saucepan over low heat.
  • Stir in walnuts, rum and TABASCO brand Pepper Sauce and mix well.
  • Refrigerate mixture about 15 minutes.
  • Shape into 1-inch balls, then roll in sugar to coat.
  • Store in refrigerator.

FIREBALL MUSHROOMS



Fireball Mushrooms image

This is a spicy seafood stuffed mushroom with clams, shrimp, and lump crab. Watch out because these 'shrooms bite back!

Provided by r.nole

Categories     Appetizers and Snacks     Vegetable     Mushrooms     Stuffed Mushroom Recipes

Time 45m

Yield 8

Number Of Ingredients 16

¼ cup margarine
½ bunch celery, diced
3 large onions, diced
1 ½ tablespoons minced garlic
2 (6.5 ounce) cans chopped clams, drained
½ pound salad shrimp, chopped
2 teaspoons chicken bouillon granules
¼ teaspoon cayenne pepper
¼ teaspoon white pepper
2 cups croutons
¼ cup seasoned bread crumbs
½ pound cooked lump crabmeat
¼ cup margarine
¼ cup dry white wine
16 large fresh white mushrooms, cleaned and stems removed
1 cup shredded Italian blend cheese

Steps:

  • Heat 1/4 cup margarine in a large skillet, and cook and stir the celery, onion, and garlic over medium heat for about 5 minutes, until onion is translucent. Stir in the chopped clams and salad shrimp, and cook and stir about 3 more minutes, until the mixture is hot. Drain most of the liquid from the skillet, leaving about 1 tablespoon.
  • Sprinkle in the chicken bouillon granules, cayenne pepper, and white pepper, and stir. Gently stir in the croutons, bread crumbs, and crab meat.
  • Preheat an oven to 400 degrees F (200 degrees C).
  • Melt 1/4 cup of margarine in the bottom of a 9x13 inch baking dish, and pour in the white wine. Mound about 1/3 cup of filling into each mushroom cap, and place them into the baking dish. Sprinkle the Italian blend cheese over the mushroom caps.
  • Bake in the preheated oven for about 20 minutes, until the cheese is bubbling and starting to brown.

Nutrition Facts : Calories 340.6 calories, Carbohydrate 19.7 g, Cholesterol 90.6 mg, Fat 17.4 g, Fiber 2.5 g, Protein 25.3 g, SaturatedFat 4.8 g, Sodium 584 mg, Sugar 4.2 g

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