Sriracha Veggie Cheese Balls And Sauce Recipes

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SRIRACHA VEGGIE-CHEESE BALLS AND SAUCE



Sriracha Veggie-Cheese Balls and Sauce image

Looking for wonderful appetizers made using Original Bisquick® mix andfrozen broccoli? Then check out these baked cheese balls served with sauce - perfect if you love Thai cuisine.

Provided by Betty Crocker Kitchens

Categories     Appetizer

Time 50m

Yield 25

Number Of Ingredients 11

2 cups frozen chopped broccoli, thawed, squeezed to drain
2 cups shredded Colby-Monterey Jack cheese blend (8 oz)
1 cup Original Bisquick™ mix
1 egg
1 tablespoon finely chopped red bell pepper
1 teaspoon garlic salt
1 to 2 teaspoons sriracha sauce
1/2 cup sour cream
2 teaspoons sriracha sauce
2 tablespoons sliced green onions (2 medium)
2 tablespoons finely chopped red bell pepper

Steps:

  • Heat oven to 350°F. Spray or grease bottom and sides of 15x10x1-inch pan.
  • In large bowl, stir together veggie-cheese ball ingredients. Slightly wet hands with water for easier rolling; shape mixture into 1-inch balls; place on pan.
  • Bake 20 to 25 minutes or until golden brown. Meanwhile, in small bowl, mix dipping sauce ingredients.
  • Immediately remove balls from pan. Serve warm with sauce for dipping.

Nutrition Facts : Calories 70, Carbohydrate 4 g, Cholesterol 20 mg, Fat 1, Fiber 0 g, Protein 3 g, SaturatedFat 2 1/2 g, ServingSize 1 Veggie Ball, Sodium 170 mg, Sugar 0 g, TransFat 0 g

GREEK CHEESE BALLS



Greek Cheese Balls image

This quick, easy party pleaser is best served with crackers, pita chips or pita bread cut in wedges.

Provided by Taste of Home

Categories     Appetizers

Time 15m

Yield 2 cheese balls (2-1/4 cups each).

Number Of Ingredients 8

2 packages (8 ounces each) cream cheese, softened
2 cups (8 ounces) crumbled feta cheese
1 can (4-1/4 ounces) chopped ripe olives
1/2 cup finely chopped cucumber
1/2 cup chopped roasted sweet red peppers
1 teaspoon pepper
2 cups finely chopped walnuts, toasted
Assorted crackers

Steps:

  • In a large bowl, beat cream cheese until fluffy. Stir in the feta cheese, olives, cucumber, red peppers and pepper. Shape into two balls; roll in walnuts. Wrap tightly in plastic wrap. Chill until serving. Serve with crackers.

Nutrition Facts : Calories 107 calories, Fat 10g fat (4g saturated fat), Cholesterol 17mg cholesterol, Sodium 139mg sodium, Carbohydrate 2g carbohydrate (0 sugars, Fiber 1g fiber), Protein 4g protein.

SRIRACHA MAYO CHICKEN RICE BALLS RECIPE BY TASTY



Sriracha Mayo Chicken Rice Balls Recipe by Tasty image

Here's what you need: chicken, mayonnaise, sriracha, onion, celery, rice, soy sauce, oil

Provided by Tasty

Categories     Appetizers

Time 30m

Yield 6 servings

Number Of Ingredients 8

2 cups chicken, diced, fully cooked
⅓ cup mayonnaise
¼ cup sriracha
½ cup onion
½ cup celery
4 cups rice, cooked
2 tablespoons soy sauce
oil, for pan frying

Steps:

  • In a mixing bowl, stir together the chicken, mayonnaise, Sriracha, onions and celery. Set aside.
  • In another mixing bowl, combine the rice and soy sauce.
  • With wet hands, take a handful of rice in one hand, press together and flatten.
  • Take a spoonful of the Sriracha mayo chicken and place in the center.
  • Take another handful of rice and place on top. Using both hands, firmly press together the rice until you have a dense ball. Continue to form the rice until you have a fat triangle.
  • Pan fry the Sriracha mayo chicken onigiri until lightly golden and crispy.
  • Enjoy!

Nutrition Facts : Calories 424 calories, Carbohydrate 44 grams, Fat 16 grams, Fiber 1 gram, Protein 21 grams, Sugar 2 grams

HOW TO MAKE HOMEMADE SRIRACHA SAUCE



How to Make Homemade Sriracha Sauce image

Not only is making your own hot sauce (also known as rooster sauce) at home possible, it's really fun and there's hardly any work involved. Serve it on just about anything.

Provided by Chef John

Categories     Side Dish     Sauces and Condiments Recipes

Time P3DT35m

Yield 24

Number Of Ingredients 7

1 pound red jalapeno peppers, stems cut off
½ pound red serrano peppers, stems cut off
4 cloves garlic, peeled
3 tablespoons light brown sugar
1 tablespoon kosher salt
⅓ cup water
½ cup distilled white vinegar

Steps:

  • Chop jalapeno and serrano peppers, retaining seeds and membranes, and place into a blender with garlic, brown sugar, salt, and water. Blend until smooth, pulsing several times to start.
  • Transfer puree into a large glass container such as a large jar or pitcher. Cover container with plastic wrap and place into a cool dark location for 3 to 5 days, stirring once a day. The mixture will begin to bubble and ferment. Scrape down the sides during each stirring. Rewrap after every stirring and return to a cool, dark place until mixture is bubbly.
  • Pour fermented mixture back into blender with vinegar; blend until smooth. Strain mixture through a fine mesh strainer into a saucepan, pushing as much of the pulp as possible through the strainer into the sauce. Discard remaining pulp, seeds, and skin left in strainer.
  • Place saucepan on a burner and bring sauce to a boil, stirring often, until reduced to your desired thickness, 5 to 10 minutes. Skim foam if desired.
  • Remove saucepan from heat and let sauce cool to room temperature. Sauce will thicken a little when cooled. Transfer sauce to jars or bottles and refrigerate.

Nutrition Facts : Calories 16 calories, Carbohydrate 3.6 g, Fat 0.2 g, Fiber 0.8 g, Protein 0.5 g, Sodium 241.8 mg, Sugar 2.6 g

VEGETABLE CHEESE BAKE



Vegetable Cheese Bake image

You can't go wrong with creamed veggies in a cheese sauce. What a delight!

Provided by Taste of Home

Categories     Side Dishes

Time 45m

Yield 2 servings.

Number Of Ingredients 8

2 cups frozen mixed vegetables
1/4 cup chopped onion
2 tablespoons butter
2 tablespoons all-purpose flour
1/4 teaspoon salt
1/8 teaspoon pepper
3/4 cup milk
1/3 cup shredded cheddar cheese

Steps:

  • Place 1 in. of water in a saucepan; add vegetables. Bring to a boil. Reduce heat; cover and simmer for 5 minutes or until vegetables are crisp-tender. Drain. In a saucepan, saute onion in butter until tender. Stir in the flour, salt and pepper until blended. Gradually whisk in milk. Bring to a boil; cook and stir for 1-2 minutes or until thickened. Remove from the heat; stir in cheese until cheese is melted. Stir in vegetables., Transfer to a greased 2-1/2 cup baking dish. Bake, uncovered, at 350° for 20-25 minutes or until bubbly and vegetables are tender. Let stand for 3-5 minutes before serving.

Nutrition Facts :

CHEESY BROCCOLI PUFFS WITH SRIRACHA MAYONNAISE



Cheesy Broccoli Puffs with Sriracha Mayonnaise image

A perfect party treat, these tasty little puffs have a little kick of heat you will enjoy with the Sriracha Mayonnaise topping.

Provided by Betty Crocker Kitchens

Categories     Appetizer

Time 1h

Yield 12

Number Of Ingredients 11

1 bag (12 oz) frozen broccoli & cheese sauce
3/4 cup Original Bisquick™ mix
1/2 teaspoon crushed red pepper flakes
1/8 teaspoon salt
1/2 cup milk
2 eggs
1/3 cup grated Parmesan cheese
6 slices precooked bacon, chopped
1/2 cup mayonnaise
2 teaspoons Sriracha sauce
Sliced green onions, if desired

Steps:

  • Heat oven to 375°F. Generously grease 24 mini muffin cups with shortening or cooking spray. Cook broccoli as directed on bag for minimum time. Chop broccoli.
  • In medium bowl, stir Bisquick mix, crushed red pepper, salt, milk and eggs with whisk or fork until blended. Stir in broccoli and cheese sauce, Parmesan cheese and bacon. Divide mixture evenly among cups. Cups will be full.
  • Bake 16 to 18 minutes or until toothpick inserted in center comes out clean and tops are light brown. Cool 5 minutes. With thin knife, loosen sides of puffs from pan; remove to cooling rack.
  • Meanwhile, mix mayonnaise and Sriracha sauce in small bowl until smooth. Top each warm puff with mayonnaise mixture; garnish with green onion.

Nutrition Facts : Calories 120, Carbohydrate 9 g, Cholesterol 40 mg, Fat 1, Fiber 0 g, Protein 5 g, SaturatedFat 2 g, ServingSize 1 Serving, Sodium 460 mg, Sugar 2 g, TransFat 0 g

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