DILLY MINI CHEESE BALLS
??These mini cheese balls are perfect for any gathering, no matter what time of year it is! Kids love the cheesy, salty flavor, and adults appreciate how easy they are to make. -Carole Lanthier, Courtice, Ontario
Provided by Taste of Home
Categories Appetizers
Time 15m
Yield 2-1/2 dozen.
Number Of Ingredients 9
Steps:
- In a small mixing bowl, combine the first 6 ingredients. Shape tablespoons of cheese mixture into balls. Roll in walnuts and parsley. Cover and refrigerate for 20 minutes before serving. Serve with pretzel sticks or crackers.
Nutrition Facts : Calories 56 calories, Fat 5g fat (2g saturated fat), Cholesterol 10mg cholesterol, Sodium 65mg sodium, Carbohydrate 1g carbohydrate (0 sugars, Fiber 0 fiber), Protein 2g protein.
MINI CHEESE BALLS
These mini cheese balls are the perfect quick appetizer for any party. Roll them in toasted sesame seeds, fresh rosemary and/or paprika to add even more flavor. -J. Spivey, Ennice, North Carolina
Provided by Taste of Home
Categories Appetizers
Time 30m
Yield 36 cheese balls
Number Of Ingredients 4
Steps:
- In a large bowl, combine cheeses. Shape into 36 balls; roll balls in toppings as desired. Cover and refrigerate for 8 hours or overnight. To serve, if desired, press a rye crisp or rolled corn chip into the top of each cheese ball.
Nutrition Facts : Calories 47 calories, Fat 4g fat (2g saturated fat), Cholesterol 13mg cholesterol, Sodium 61mg sodium, Carbohydrate 1g carbohydrate (0 sugars, Fiber 0 fiber), Protein 2g protein.
MINI CHEESE BALLS
Provided by Food Network Kitchen
Categories appetizer
Time 4h
Yield 24 1-inch balls
Number Of Ingredients 0
Steps:
- Mix 8 ounces softened cream cheese with 1 teaspoon Worcestershire sauce, 1/2 teaspoon grated lemon zest and 1 cup shredded firm cheese (like cheddar, parmesan, pepper jack or gouda); season with salt and pepper. With moistened hands, form into 1-inch balls, chill 4 hours, then roll in toppings. Here we used chopped pistachios, chives, tarragon, hulled pumpkin seeds, bacon with paprika, almonds, and black and white sesame seeds.
PANEER CHEESE KHEER PUDDING
Number Of Ingredients 7
Steps:
- 1. Prepare the paneer cheese. Prepare the dessert masala. Then, in a food processor process the paneer cheese until finely crumbled. (Do not process to much or it will go beyond crumbling and gather into a ball. If using ricotta cheese, do not process.)2. Place the sugar and water in a medium wok or saucepan and bring to a boil over high heat. Add the processed paneer cheese (or ricotta cheese), reduce the heat to medium-low, and simmer until most of the water evaporates, 3 to 5 minutes.3. Add the milk and cook, stirring, over medium-high heat, 2 to 3 minutes. Reduce the heat to medium and cook until the pudding is reduced by about half and is thick and creamy, 30 to 40 minutes.4. Transfer to a serving dish, mix in the cardamom seeds and rose essence, and let cool to room temperature, about 1 hour. (Stir a few times to prevent a skin from forming on top.) Refrigerate at least 4 hours to serve chilled. Just before serving, swirl in the dessert masala as a garnish.From "1,000 Indian Recipes." Copyright 2002 by Neelam Batra. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.
Nutrition Facts : Nutritional Facts Serves
MINIATURE MULTI-HUED PANEER CHEESE BALLS
Number Of Ingredients 6
Steps:
- 1. Prepare the paneer cheese in advance. Then, place the paneer cheese in a food processor and process until it's smooth and starts to gather into a soft and pliable dough (just before it forms a ball). Remove and divide the dough equally into 4 portions. Mix 1 portion with 2 drops red food coloring, 1 with 2 drops yellow food coloring, and 1 with 2 drops green food coloring, and leave 1 portion white. Make 20 balls, about 1/3 inch around, from each portion, being sure to keep each ball free from cracks.2. Dissolve the sugar in the water and divide evenly into 4 portions. Working with each portion separately, place in a pressure cooker, along with 2 cardamom pods and 1 drop of matching food coloring. Secure the lid of the pressure cooker, place it over high heat, and cook until the regulator indicates high pressure, then cook about 30 to 40 seconds. Remove from the heat and allow the pot to depressurize on its own, 12 to 15 minutes.3. Carefully open the lid of the pressure cooker and bring to a boil once again over high heat. Continue to boil until most of the water evaporates, 4 to 5 minutes. Transfer to a small bowl, add 1 drop rose essence, and set aside to cool. Repeat this procedure with each color, transferring each to a separate bowl. Then cover each bowl and refrigerate 6 hours to chill. Transfer to a serving plate, arranging the colors separately or tossing them together, and serve.From "1,000 Indian Recipes." Copyright 2002 by Neelam Batra. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.
Nutrition Facts : Nutritional Facts Serves
MINIATURE MULTI-HUED PANEER CHEESE BALLS
Number Of Ingredients 6
Steps:
- 1. Prepare the paneer cheese in advance. Then, place the paneer cheese in a food processor and process until it's smooth and starts to gather into a soft and pliable dough (just before it forms a ball). Remove and divide the dough equally into 4 portions. Mix 1 portion with 2 drops red food coloring, 1 with 2 drops yellow food coloring, and 1 with 2 drops green food coloring, and leave 1 portion white. Make 20 balls, about 1/3 inch around, from each portion, being sure to keep each ball free from cracks.2. Dissolve the sugar in the water and divide evenly into 4 portions. Working with each portion separately, place in a pressure cooker, along with 2 cardamom pods and 1 drop of matching food coloring. Secure the lid of the pressure cooker, place it over high heat, and cook until the regulator indicates high pressure, then cook about 30 to 40 seconds. Remove from the heat and allow the pot to depressurize on its own, 12 to 15 minutes.3. Carefully open the lid of the pressure cooker and bring to a boil once again over high heat. Continue to boil until most of the water evaporates, 4 to 5 minutes. Transfer to a small bowl, add 1 drop rose essence, and set aside to cool. Repeat this procedure with each color, transferring each to a separate bowl. Then cover each bowl and refrigerate 6 hours to chill. Transfer to a serving plate, arranging the colors separately or tossing them together, and serve.From "1,000 Indian Recipes." Copyright 2002 by Neelam Batra. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.
Nutrition Facts : Nutritional Facts Serves
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