OREO BALLS
A five-ingredient treat for the chocolate sandwich cookie enthusiast...what's not to love? These truffles encase a soft cookie filling with a chocolatey shell. They're fun to decorate with cookie crumbs or sprinkles, depending on the occasion.
Provided by Food Network Kitchen
Categories dessert
Time 1h20m
Yield about 24 truffles
Number Of Ingredients 5
Steps:
- Line a baking sheet with parchment paper. Pulse the cookies in a food processor to fine crumbs. Remove 2 tablespoons crumbs to a small bowl and reserve. Add the cream cheese and pulse until it just comes together. Transfer to a large bowl and knead a few times until completely combined.
- Roll into 24 balls, each about 2 heaping tablespoons. Transfer to the prepared baking sheet and refrigerate until chilled through, about 45 minutes.
- Put the semisweet chocolate in a medium heatproof bowl with 1 tablespoon oil. Put the white chocolate chips in another medium heatproof bowl with the remaining tablespoon oil. Melt the chocolate mixtures one at a time, stirring occasionally, over a double boiler until smooth.
- Drop one truffle at a time into the semisweet chocolate mixture, using two forks to evenly coat. Tap any excess chocolate off, then return to the baking sheet. Drizzle with the white chocolate mixture, then quickly sprinkle with the reserved cookie crumbs. Continue until all the truffles are coated and decorated. Return to the refrigerator to set, about 5 minutes. Serve chilled.
FISH BALLS
Great for when you don't have enough fish to feed the family.
Provided by EricAndSheriCooking
Time 40m
Yield 4
Number Of Ingredients 10
Steps:
- Season fish with salt and pepper. Heat olive oil in a skillet over medium heat. Cook fish in the hot skillet until almost completely cooked through, turning as needed, 7 to 10 minutes. Remove from heat.
- Transfer fish to a bowl and flake with a fork. Add mashed potatoes, green onions, egg, flour, and Creole seasoning. Mix thoroughly. Add panko, a tablespoon at a time, as needed to firm up balls. Form mixture into small balls or patties.
- Heat vegetable oil in a deep-fryer or large saucepan to 350 degrees F (175 degrees C).
- Deep-fry fish balls, working in batches, in the hot oil until golden brown, about 5 minutes per batch.
Nutrition Facts : Calories 474.6 calories, Carbohydrate 45.8 g, Cholesterol 117.3 mg, Fat 21.8 g, Fiber 2.4 g, Protein 29.2 g, SaturatedFat 3.6 g, Sodium 645.1 mg, Sugar 2.4 g
FRANGELICO BALLS
Make and share this Frangelico Balls recipe from Food.com.
Provided by Lennie
Categories Dessert
Time 30m
Yield 48 balls
Number Of Ingredients 10
Steps:
- In a large bowl, mix together the crumbs, the first amount of icing sugar, nuts, cocoa and cinnamon; combine well.
- Dissolve coffee in boiling water, then stir in liqueur and vanilla into coffee.
- Mix wet mixture into dry mixture until all ingredients are moistened.
- Shape mixture into one-inch balls (depending on the temperature in your kitchen, you may have to chill mixture first to get them to hold together properly) and roll in either white sugar or icing sugar.
- Keep prepared balls refrigerated in a covered container.
- These will be great straight-off, but will improve if allowed to mellow for at least a day or two before serving.
Nutrition Facts : Calories 65, Fat 2.3, SaturatedFat 0.4, Sodium 16.1, Carbohydrate 10.9, Fiber 0.4, Sugar 6.7, Protein 0.6
BOOZE BALLS
These are the ultimate merrymaking make-ahead sweet. Up to a month in advance, mix a big batch and freeze until the party.
Provided by Food Network Kitchen
Categories dessert
Time P1DT1h
Yield about 4 1/2 dozen 1-inch balls
Number Of Ingredients 7
Steps:
- Put the chocolate in a microwave-safe bowl and heat on medium for 1 minute. Stir and repeat until the chocolate melts, about 3 minutes in all, depending on the power of your microwave. Alternatively, put the chocolate in a heatproof bowl. Bring a saucepan filled with an inch or so of water to a very slow simmer; set the bowl on the pan (without touching the water). Stir occasionally until melted and smooth.
- Process the cookies in a food processor until finely ground. (You should have about 1 1/2 cups ground cookies.) Alternatively, put the cookies inside a heavy resealable plastic bag and crush by moving a rolling pin over the cookies.
- Stir the cookie crumbs, dried plums, confectioners' sugar, bourbon and condensed milk into the chocolate until evenly combined. Cover and refrigerate the mixture until firm enough to roll into balls, about 45 minutes.
- Scoop a tablespoon or so of the mixture at a time into a small ball with a cookie or small ice cream scoop and set onto a baking sheet or large plate. Roll each portion by hand into a smooth ball.
- Store the booze balls in an airtight container at room temperature for a day to allow the flavors to come together. Store the balls in the refrigerator for a week or freeze for up to 1 month. Roll in decorating sugars or wafer crumbs and serve.
FRIED MOZZARELLA BALLS
Provided by Lillian Chou
Categories Appetizer Super Bowl Kid-Friendly Quick & Easy Oscars New Year's Eve Mozzarella Family Reunion Shower Deep-Fry Candy Thermometer Gourmet Sugar Conscious Kidney Friendly Vegetarian Pescatarian Peanut Free Tree Nut Free Soy Free Kosher Small Plates
Yield Makes about 3 dozen
Number Of Ingredients 6
Steps:
- Heat about 11/2 inches oil to 360°F in a 3 1/2-to 4-quart heavy saucepan.
- Meanwhile, double-coat bocconcini by dipping in eggs, then in bread crumbs, and repeating. Transfer to a sheet of wax paper.
- Working in batches of 10, lower balls into oil with a slotted spoon and fry, turning occasionally, until golden brown, about 30 seconds per batch. Transfer to paper towels to drain and season with salt. (Return oil to 360°F between batches.)
CHICKEN FRANGELICO
Make and share this Chicken Frangelico recipe from Food.com.
Provided by LizCl
Categories < 30 Mins
Time 25m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Pound the chicken fillets to half the original thickness.
- Melt the butter in a heavy skillet.
- Combine the bread crumbs, salt, parsley and ground nuts in a shallow bowl.
- Dip the chicken fillets first in the beaten egg, then in the crumb mixture.
- Saute in the hot butter on both sides about 7-8 minutes total. Add the mushrooms and saute about 2 minutes.
- Reduce the heat and pour the Frangelico liqueur into the pan, not over the chicken.
- Cook 1 minute and serve at once.
COPYCAT VEGGIE BALLS
Since the Covid lockdown, I haven't been able to go to IKEA® where they serve delicious veggie balls. So in the true self-assemble spirit that makes it so famous, I set out to make a clone. Mine are even better. The original has pea protein and kale, which I find expensive and gross, respectively. I made some changes to make it easier on the wallet and taste buds, then bake them. Some assembly required. Serve bowl-style with rice and your favorite sauce.
Provided by Buckwheat Queen
Categories Everyday Cooking Vegetarian Main Dishes
Time 1h30m
Yield 6
Number Of Ingredients 17
Steps:
- Heat vegetable broth in a skillet over medium heat; add diced onion, carrots, and bell pepper until softened, about 5 minutes. Stir occasionally. Add corn and peas. Cook until the corn and peas are warmed through, 3 to 5 minutes. Add water if needed to keep it from burning. Set aside to cool.
- Preheat the oven to 375 degrees F (190 degrees C). Line a large baking sheet with parchment paper.
- Squeeze cooked spinach to drain. Pulse chickpeas and drained spinach together in the bowl of a food processor 3 times. Add red lentil flour, chickpea flour, yeast, parsley, seasoning, sage, turmeric, and white pepper. Pulse another 3 times. Add the cooked vegetable mixture to the food processor. Pulse 5 more times. The final result should leave the chickpeas coarse and the vegetables and herbs chunky with visible pieces of bell pepper, corn kernels, and peas.
- Mix dough by hand to ensure all the seasoning, flours, and vegetables are fully incorporated. The dough should be sticky, not dry. Add a bit of chickpea liquid if necessary. Let rest for 10 minutes.
- Scoop out dough to make 30 balls, arranging them on the prepared baking sheet with about an inch separation.
- Bake in the preheated oven until browned, 25 to 30 minutes. Serve immediately.
Nutrition Facts : Calories 162.6 calories, Carbohydrate 30 g, Fat 1.7 g, Fiber 6.5 g, Protein 9.2 g, SaturatedFat 0.1 g, Sodium 341.7 mg, Sugar 4.7 g
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