MEATBALLS WITH ANY MEAT
Making great meatballs is all about memorizing a basic ratio that you can adjust to suit your taste. Start with a pound of ground meat - any kind will work, even fish if you want to take it in that direction. Add 1/2 cup bread crumbs for lightness, a teaspoon of salt, and an egg to bind it together. That's all you need. Pepper and other spices, chopped herbs and minced allium (garlic, onion, scallions or shallot) can be added to taste. Then broil or fry as you like.
Provided by Melissa Clark
Categories weeknight, meatballs, main course
Time 20m
Yield 4 servings
Number Of Ingredients 8
Steps:
- In a large bowl, gently combine all ingredients. Roll into 1 1/2-inch balls. Transfer to a baking sheet.
- Broil until golden and firm, 7 to 10 minutes. Or fry in oil until deeply browned all over. Sprinkle with more salt before serving.
Nutrition Facts : @context http, Calories 332, UnsaturatedFat 11 grams, Carbohydrate 6 grams, Fat 24 grams, Fiber 0 grams, Protein 22 grams, SaturatedFat 9 grams, Sodium 311 milligrams, Sugar 0 grams, TransFat 1 gram
FUDGY BOURBON BALLS
This twist on a classic rum ball recipe substitutes chocolate cookies for the usual vanilla wafers, and features bourbon rather than rum. The flavors will mellow and integrate after sitting for a few days, so the cookies will be all the better if you can plan ahead and let them ripen for three or four days. They'll keep for up to two weeks stored at room temperature.
Provided by Melissa Clark
Categories cookies and bars, dessert
Time 8h15m
Yield 4 dozen balls
Number Of Ingredients 6
Steps:
- In the bowl of a food processor, pulse together the cookie crumbs and pecans until the nuts are finely ground. (The crumbs keep the nuts from turning into nut butter.)
- In a separate bowl, stir together the bourbon, 1 cup confectioners' sugar, cocoa powder and honey. Add the mixture to food processor and pulse until just combined. Let the dough rest overnight, uncovered and at room temperature. This allows the mixture to dry out a little.
- Roll the dough into balls about 1 inch in diameter, then toss the balls in confectioners' sugar. Store them in an airtight container if you want them moist, or uncovered if you like them to develop a crunchy sugar crust on the outside. Sprinkle with more confectioners' sugar just before serving.
EASY RUM BALLS
Rum balls are an easy no-bake treat!
Provided by Libbie Remmel
Categories Desserts Specialty Dessert Recipes Liqueur Dessert Recipes Rum
Time 8h25m
Yield 90
Number Of Ingredients 5
Steps:
- Place chocolate in the top of a double boiler over simmering water. Stir frequently, scraping down the sides with a rubber spatula to avoid scorching, until chocolate is melted, about 5 minutes. Remove and set aside to cool.
- Meanwhile, beat cream cheese in a bowl with an electric mixer until creamy. Gradually beat in powdered sugar and rum; mix until well combined. Beat in melted chocolate.
- Roll mixture into small balls and roll in chopped nuts. Refrigerate until firm.
Nutrition Facts : Calories 52 calories, Carbohydrate 7.6 g, Cholesterol 2.7 mg, Fat 2.4 g, Fiber 0.3 g, Protein 0.5 g, SaturatedFat 1 g, Sodium 7.8 mg, Sugar 6.9 g
CLARK BARS
I make these at Christmas time and also Easter. can form into eggs, or logs or even balls.
Provided by gaynel mohler
Categories Other Snacks
Number Of Ingredients 6
Steps:
- 1. mix butter, cracker crumbs, conf. sugar peanut butter and vanilla until well blended.
- 2. put in an airtight container and refrigerate until solid.
- 3. heat chocolate chips in double boiler until melted.
- 4. form mixture into desired shapes and dip into chocolate.
- 5. place on waxed paper. you can put the wax paper onto a cookie sheet and when full, place in refrigerator until cool enough to handle and put in containers.
- 6. I store these in refrigerator . can wrap in plastic wrap to be given away. "or eaten"
CLARK BARS
These bars are EASY to make. They require no baking and are full of scrumptious chocolate and peanut butter.
Provided by mom2frankandy
Categories Desserts Cookies Bar Cookie Recipes
Yield 24
Number Of Ingredients 6
Steps:
- Grease a 9x13 inch pan.
- Mix graham cracker crumbs, butter, peanut butter and powdered sugar together in a large mixing bowl. Press the mixture into the prepared pan.
- In a small pot melt chocolate chips and condensed milk together over a low heat. Stir until well mixed. Spread the chocolate mixture over the peanut butter mixture. Chill the cookie-bars for 4 hours. Cut and serve.
Nutrition Facts : Calories 450.2 calories, Carbohydrate 49.8 g, Cholesterol 19.3 mg, Fat 26.2 g, Fiber 3 g, Protein 10 g, SaturatedFat 9.7 g, Sodium 310.7 mg, Sugar 37 g
CLARK BALLS
these are easy to make and taste just like a Clark bar..great to include on your candy tray during the holidays
Provided by grandma2969
Categories Candy
Time 35m
Yield 48 balls
Number Of Ingredients 5
Steps:
- mix first 4 ingredients and roll into balls.chill if desired.
- melt desired coating and dip each ball into coating and set on wire rack or wax paper to set up --
- quantity depends on size of balls made.
Nutrition Facts : Calories 154, Fat 9.5, SaturatedFat 3.3, Cholesterol 10.2, Sodium 130.6, Carbohydrate 15.6, Fiber 1, Sugar 9.9, Protein 3
EASY MATZO
At its most traditional, matzo is made from just flour and water. But adding a little salt for flavor and olive oil for richness yields an airy, tender matzo that's easy to make. This version also includes a small amount of whole-wheat flour for earthiness, but you can use all white flour if you prefer. Matzos will keep for at least a week stored airtight at room temperature. (Note that these matzos are not kosher for Passover.)
Provided by Melissa Clark
Categories breads, crackers and chips
Time 30m
Yield 4 matzo crackers
Number Of Ingredients 5
Steps:
- With the racks positioned the top third and middle, heat oven to 500 degrees.
- In a large bowl, use a wooden spoon to stir together all-purpose flour, whole-wheat flour and kosher salt. Add in 1/2 cup water and the 1/4 cup oil, and stir until a pliable dough forms, adding more water if the dough seems dry.
- Lightly flour a work surface, and knead dough briefly until it becomes smooth. Cut dough into 4 even pieces. Re-flour your work surface, if necessary, and use a rolling pin to roll out 2 pieces as thinly as you can, about 6 to 8 inches in diameter. (They should be almost translucent.) Aim for rounds, but don't worry if they are oblong.
- Transfer each matzo to a separate cookie sheet, and prick each one all over with a fork. Sprinkle with flaky sea salt, if you like. Bake until golden all over and lightly browned in spots, about 7 to 12 minutes. (Timing will depend on how thinly you rolled the dough.) Transfer matzos to a wire rack and let cool.
- While first batch is baking, roll out remaining dough. If you have enough baking sheets, transfer the rolled dough onto another two sheets. If not, use the warm sheet trays you used in the first batch, being careful while transferring and pricking the dough with a fork. Bake and cool.
PASTA SALAD
This pasta salad has everything you could want in the bowl: loads of ripe tomatoes, chunks of mozzarella, sliced olives, salami and plenty of fresh green herbs, all tossed in a garlicky, oregano-spiked red wine vinaigrette. Serve it the same day it's made for the brightest flavor and best texture.
Provided by Melissa Clark
Categories dinner, easy, lunch, quick, weeknight, pastas, salads and dressings, main course, side dish
Time 30m
Yield 8 to 10
Number Of Ingredients 13
Steps:
- Make the dressing: Combine vinegar, garlic, oregano and a big pinch each salt and pepper in a large bowl. Whisk in oil; taste and add more salt, pepper or vinegar as needed. Set aside.
- Prepare the pasta: Bring a large pot of heavily salted water to a boil. Cook the pasta according to the package directions until the pasta is al dente. Drain well, transfer to the large bowl, and toss with the dressing while still warm.
- Add tomatoes, mozzarella, salami, olives, cucumber and onion to the bowl and toss well; fold in herbs. Taste and season with more salt, pepper and vinegar, if you like.
- Drizzle with olive oil and top with cracked black pepper just before serving.
TURKEY MEATBALLS IN TOMATO SAUCE
Tender meatballs filled with onions and Parmesan, bathed in plenty of tomato sauce, are classics in every way except for one: They call for turkey instead of the usual beef (or beef-veal-pork combination). Serve them over spaghetti or polenta, or stuff them into a hero roll for a sandwich. Try to use ground dark meat turkey here if you can, it has a deeper, richer flavor than ground white meat.
Provided by Melissa Clark
Categories dinner, lunch, meatballs, main course
Time 50m
Yield 28 meatballs, 4 to 6 servings
Number Of Ingredients 13
Steps:
- In a large bowl, combine cheese, bread crumbs, onion, chives, garlic, salt, pepper, oregano and red pepper flakes, if using, and mix well. Add turkey and egg and blend with your hands until well mixed. If you've got time, cover mixture and chill for an hour or up to 24 hours. These are easiest to form into balls while very cold. Form into 28 meatballs, each about 1 1/4-inches in diameter.
- Heat 2 tablespoons of the oil in a large sauté pan. When hot, add enough of the meatballs to fit in one layer without crowding, and brown on all sides, 5 to 8 minutes. Transfer to a plate, add another tablespoon of oil to pan and brown another layer of meatballs, transferring them to the plate as they brown. Repeat until all meatballs are browned, adding more oil to the pan as needed.
- When meatballs are all browned, add marinara sauce to pan and bring to a simmer, scraping up the browned bits on the pan bottom. Return meatballs and their juices to pan, shake pan to cover the meatballs with sauce, and lower heat. Partly cover pan and simmer until the meatballs are cooked through, 15 to 20 minutes.
- Serve hot, drizzled with more olive oil and sprinkled with more cheese, if you like.
Nutrition Facts : @context http, Calories 382, UnsaturatedFat 14 grams, Carbohydrate 18 grams, Fat 21 grams, Fiber 3 grams, Protein 30 grams, SaturatedFat 5 grams, Sodium 827 milligrams, Sugar 8 grams, TransFat 0 grams
WHITE BARK BALLS
Provided by Jennifer Steinhauer
Categories brunch, lunch, dessert
Time 1h30m
Yield 3 dozen cookies.
Number Of Ingredients 6
Steps:
- In a medium bowl, combine Rice Krispies, peanut butter, confectioners' sugar and butter or margarine. Mix until very well combined. Firmly compress into balls 1 1/2 inches in diameter. Place on a baking sheet, cover and refrigerate until well chilled, about four hours or overnight.
- Line a baking sheet with waxed paper and set aside. In a double boiler over medium-low heat, melt white chocolate until completely smooth. Remove from heat and pour chocolate into a wide, shallow bowl. Working quickly in small batches, roll chilled balls in chocolate, turning gently with a fork. Transfer to waxed paper. If desired, sprinkle tops of cookies with colored sugar.
- Place baking sheet in refrigerator long enough for chocolate to become firm, 30 minutes to 1 hour, then transfer to an airtight container. Store at room temperature for up to three days, or refrigerated for up to three weeks.
Nutrition Facts : @context http, Calories 118, UnsaturatedFat 4 grams, Carbohydrate 12 grams, Fat 7 grams, Fiber 0 grams, Protein 2 grams, SaturatedFat 3 grams, Sodium 16 milligrams, Sugar 10 grams, TransFat 0 grams
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- Place the goat cheese and cranberries in a mixing bowl. With a sturdy spoon, break up the goat cheese and stir it together with the cranberries. Continue to stir and "smush" the cheese, until the cranberries are fairly evenly distributed (it doesn't need to be perfect or hold together at this point).
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