Banana Bacon Curry Balls Appetizer Recipes

Steps:

• In a large bowl, beat the first five ingredients until well blended. Stir in the chicken, onion and celery. , Shape into 1-in. balls; roll in almonds. Cover and chill until firm (can refrigerate up to 2 days).

Steps:

• Mix ingredients together. Chill 1 hour. Form into balls and bake at 350 degrees for 15 to 20 minutes.
• Notes:
• You can skip the garlic and thyme if you use Italian bread crumbs.
• Be sure to squeeze as much liquid out of the spinach as you can or they will fall apart. You can use a strainer and push it against the sides with you hands or a piece of cheesecloth and twist it tightly.
• I usually use the Kraft parmesan in the green can, but it works great with the fresh grated as well.

Steps:

• Cook spinach according to instructions, drain in a sieve, use back of a wooden spoon to press the spinach against the sieve to get as much moisture as possible out In a bowl combine the spinach, stuffing mix,cheese, eggs, butter, salt& pepper Mix thoroughly& roll into small balls 3/4 to 1" size.
• Place on a cookie sheet& freeze.
• When frozen place in a plastic zip lock bag.
• To serve place frozen balls on a cookie sheet and bake at 350F 10-15 minutes or until lightly browned If you are doing them fresh or thawed only bake for 7-10 minutes.
• Serve hot.

Steps:

• Put separated cabbage leaves in boiling water and parboil for 1 1/2 minutes.
• Remove and drain.
• Cut off the thick part of stem and discard.
• Slice leaves in half lengthwise and set aside.
• Place the meat into a mixing bowl and add 1 tablespoon of wine or cream sherry, 1/2 teaspoon salt, 1/4 teaspoon pepper, 1/4 teaspoon garlic powder, 1 tablespoon cornstarch, 2 tablespoons chopped scallions, 1 teaspoon chopped or ground ginger root, 2 tablespoons sesame oil, and 3 tablespoons water.
• Mix thoroughly until this filling is completely blended and smooth.
• Lay out the saved halves of the cabbage leaves.
• Lightly sprinkle cornstarch onto the leaves and place a tablespoon or less of the meat filling at the end of each leaf then rolling to enclose the balls.
• Place water in the bottom part of a steamer and place the stuffed cabbage balls in the top part of the steamer.
• Steam over medium heat for 10 minutes.
• While the balls are steaming, place 1 cup chicken broth or stock, 1/2 tablespoon soy sauce, 1 tablespoon cream sherry, 1/4 teaspoon salt, and a dash of pepper into a sauce pot and bring to a boil.
• Reduce the heat to medium& add 2 tablespoons water and 2 tablespoons of cornstarch, stirring until it thickens.
• Place the cabbage balls onto a serving platter and pour the thickened sauce over the balls.
• Place a wooden toothpick into each ball and serve.

Steps:

• Whisk soy sauce and honey together in a large bowl; add bananas and stir to coat bananas in marinade. Refrigerate for 30 minutes. Remove banana chunks and reserve marinade.
• Set oven rack about 6 inches from the heat source and preheat the oven's broiler.
• Wrap bananas with bacon and secure by threading a toothpick through the bacon. Dip wrapped bananas in reserved marinade and arrange on a baking sheet.
• Broil in the preheated oven until bacon is browned and crispy, 8 to 10 minutes.

Steps:

• Preheat oven to 350 degrees.
• Combine prepared stuffing with spinach, egg and cheese in a large bowl.
• Form 1 inch balls out of mixture.
• Place on ungreased baking sheet and bake for 20- 30 minutes or until golden brown.
• Serve on toothpicks with mustard for dipping.

Steps:

• Mix ground been with egg, bread crumbs, parsley, onion, worcestershire sauce, salt and pepper. Roll into 1" balls in diameter.
• Heat chili sauce, jelly, lemon juice, brown sugar and soy sauce in a large pot. Bring to a boil and add uncooked meatballs.
• Simmer meatballs in sauce for 30 minutes.