CHICKEN POM-POMS
These golden baked croquettes are a fun and different way to serve chicken to a crowd. My husband and I are hosts at a mission house where we cook for groups of 30 or more each week. this recipe is a favorite with guests. -Fran Wolfley St. Mary, Jamaica
Provided by Taste of Home
Categories Appetizers
Time 55m
Yield 40-45 servings (2 pom-poms each).
Number Of Ingredients 16
Steps:
- In a large Dutch oven, saute celery and onion in butter until tender. Combine the flour, poultry seasoning, salt and pepper; stir into vegetable mixture until blended. Gradually stir in broth until blended. Add the milk powder and bouillon. Bring to a boil; cook and stir 1-2 minutes or until very thick. Cool. Cover and refrigerate for at least 3 hours., Stir the rice, chicken and cheese into the sauce mixture. Combine breadcrumbs and paprika in a shallow baking pan. Shape 1/4 cupfuls of chicken mixture into 2-in. balls; roll in crumb mixture. , Place 3 in. apart on lightly greased baking sheets. Bake 400° for 25-30 minutes or until heated through and golden brown. Heat the gravy; serve with pom-poms.
Nutrition Facts : Calories 325 calories, Fat 13g fat (8g saturated fat), Cholesterol 67mg cholesterol, Sodium 677mg sodium, Carbohydrate 30g carbohydrate (4g sugars, Fiber 1g fiber), Protein 20g protein.
POMMES ANNA
Provided by Food Network Kitchen
Categories side-dish
Time 1h10m
Yield 6 servings
Number Of Ingredients 6
Steps:
- Preheat oven to 350 degrees F.
- Melt the butter in a small saucepan.
- Heat a medium nonstick or well seasoned cast iron skillet over medium to medium-low heat. With a sharp knife or box grater, slice the potatoes as thinly as possible. Pat the potato slices dry on a kitchen towel. Start to arrange 1 layer of overlapping potato slices over the bottom of the pan in concentric circles. Pour the clear liquid of the butter over the sliced potatoes, leaving the milky solids on the bottom of the saucepan. Repeat 2 more times, making 3 layers. Drizzle each layer with a bit of the butter and season the layers, alternating salt, pepper, and then nutmeg. Cook on low heat until potatoes are golden on the bottom and crisp around the outside, about 25 to 30 minutes. Shake the pan back and forth several times while cooking to keep from sticking.
- Pour off any excess butter into a small bowl and reserve. Place a flat pan lid, the diameter of the skillet, over the potatoes. Holding the lid firmly in place, gently flip over. Add the reserved butter to the pan and slide the potatoes back in. Put the skillet in the oven and bake for 25 to 30 minutes. Shake the pan back and forth several times while cooking to keep the potatoes from sticking. The bottom should be browned and crisp and the potatoes cooked through. Pour off any fat remaining in the pan and slide the potato cake onto a serving dish. Slice into wedges, sprinkle some grated Parmesan cheese and serve.
CHERRY POM POMS (TRUFFLES)
These are an essential for the truffle plate at Christmas. They take minutes to make and look great. Dipping in dark chocolate and then drizzling white chocolate over the top looks divine. You could also use red/green sprinkles for that festive touch.
Provided by An_Net
Categories Candy
Time 20m
Yield 18 truffles
Number Of Ingredients 5
Steps:
- Process the first 4 ingredients in a food processor until combined. Refrigerate for approx 30 minutes.
- Melt chocolate in a heavy pot over low heat or in a microwave; remove from heat.
- Place cold truffle on skewer or dipping fork, and swirl in chocolate to coat or dip 1/2 only of the truffle in the chocolate mixture.
- Place on wax or parchment paper to set.
PILLSBURY'S CHERRY POM-POMS
A bake-off recipe; I haven't tried it yet. I wouldn't use sugarfree jello and pudding in this recipe.
Provided by Debbie R.
Categories Dessert
Time 28m
Yield 36 cookies
Number Of Ingredients 11
Steps:
- Combine flour, baking powder, oil, jello, pudding mix, egg yolks, milk and almond extract. Blend well. Stir in nuts and 2/3 cup coconut.
- Shape into balls, using a rounded teaspoons for each. Slightly beat egg whites with water. Roll balls in egg whites, then in remaining coconut. Place on ungreased cookie sheets, pressing down to flatten.
- Bake at 350 for 15 to 18 minutes or until delicately browned.
Nutrition Facts : Calories 97.4, Fat 6.8, SaturatedFat 2.2, Cholesterol 11.9, Sodium 66.2, Carbohydrate 8.4, Fiber 0.6, Sugar 5.2, Protein 1.1
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