Baked Cheese Balls With Herbs And Sesame Seeds Food

MINI CHEESE BALLS

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.

BAKED CHEESE BALLS

Steps:

• Preheat the oven to 350°F (180°C).
• In a medium bowl mix the grated cheese with semolina flour. Then add the egg, salt, pepper and dill and mix thoroughly to form a dough.
• Take about 1 tbsp of mixture and shape into balls. Place the cheese balls on a greased baking sheet.
• Bake for about 15-20 minutes and another 3-5 minutes on broil.

CHEESE BALLS

Steps:

• In a large pot of boiling salted water, cook the pasta to al dente according to the package directions.
• Meanwhile, bring the heavy cream to a simmer in a large saucepan and slowly add in the Cheddar, mozzarella, Swiss cheese, American cheese and white Cheddar, stirring, until smooth and creamy. Season with salt and pepper.
• Drain the pasta and add to the cheese mixture. Stir until all the pasta is well-coated. Place in the refrigerator for 10 to 15 minutes.
• Scoop the pasta into balls, rolling until uniform and about 3 inches in diameter. Set aside.
• Place the flour, beaten eggs and panko into separate shallow bowls. Roll each individual pasta ball first into the flour, then the eggs, then the panko.
• Fill a deep saucepan with 3 inches of canola oil and heat to 350 degrees F. Line a sheet pan or platter with paper towels. Carefully drop several pasta balls into the oil (do not crowd; fry in batches) and fry until golden, about 3 1/2 minutes. Remove and drain the balls on the paper towels. While still hot, sprinkle with the Parmesan and serve.

BAKED CHEESE BALLS WITH HERBS AND SESAME SEEDS

Steps:

• Mash cheese with a fork.
• Add all the other ingredients except sesame seeds.
• Combine well.
• Divide the mixture into 40 parts and shape into small balls.
• Coat with sesame seeds and place on oiled baking tin.
• Bake in moderate heat (180°C/350°F) for about 15 minutes until the sesame is slightly toasted.

SAVORY MINI CHEESE BALLS

Steps:

• Cut cream cheese into 6 pieces; roll each into a ball.
• Combine sesame seed, poppy seed and half the garlic in small bowl. Mix herbs and remaining garlic in separate small bowl. Combine cranberries and nuts in third bowl.
• Roll 2 cheese balls in sesame seed mixture, 2 cheese balls in herb mixture and remaining cheese balls in nut mixture.

SESAME BALLS

Steps:

• Dissolve the brown candy in 1 cup of boiling water and set aside to cool overnight.
• Place the rice flour in a large bowl. Make a well and add candy water all at once. Stir until the water is incorporated; the dough will be smooth but slightly sticky.
• Dust hands lightly with rice flour and roll dough into a thick rope. Cut the rope into 24 equal pieces, roll each piece into a ball and flatten to make a 2 1/2-inch round.
• Using the thumbs and index fingers from both hands, pleat the edge of the dough to form a cup. Place one index finger into the cup and gently press the dough into the opposite palm on all sides of the cup to create a smooth, even surface and to make the dough even thinner.
• Add a scant 1 teaspoon of the red bean paste mixture. Gently pack the filling down. Gather the edges of the dough over the filling and, again, pleat until the hole is about 1/2 inch in diameter. Squeeze together the dough, pressing to seal the dough securely. Roll between palms to form a ball. Continue filling the remainder of the dough. Place a sheet of waxed paper on the counter and sprinkle with the sesame seeds. Roll and press the outside of each ball in the sesame seeds.
• In a 8-inch wide, 5-inch deep pot, heat vegetable oil over medium-high heat until hot but not smoking, about 330 degrees on a deep-fat thermometer. Carefully add 6 sesame balls at a time, and cook over medium heat until golden, 6 to 7 minutes. As the balls float to the surface, begin to press them gently with the back of a metal spatula against the sides of the pot. The balls will expand as they are gently rotated and pressed. Increase the heat to medium-high and fry until golden brown, about 2 minutes. Place on a plate lined with several thicknesses of paper towels. Repeat with remaining sesame balls. Set aside oil to cool before discarding. Serve immediately.

CHEESE BALL I

Steps:

• In a large bowl, mix together cream cheese, Cheddar cheese, and dressing mix. Form into one large ball or two smaller balls. Roll in chopped pecans to coat surface. Decorate the top with pecan halves. Refrigerate for at least 2 hours, or overnight.

EASY MIXED HERB CHEESE BALL

Steps:

• Process first 3 ingredients in food processor until blended. Add arugula, herbs, chives and Worcestershire sauce; pulse until blended.
• Shape into ball. Roll in nuts.
• Refrigerate 3 hours.