Fire Balls Food

GREAT BALLS OF FIRE

Steps:

• Mix all ingredients thoroughly.
• Roll tablespoonful of mixture into balls.
• Place on cookie sheet and bake at 350 degrees for 10 minutes.
• Turn balls over and bake 10 minutes more or until done.

CHINESE FIRE POT FISH BALLS

Steps:

• In a food processor, puree fish with egg yolks until smooth. Add pepper, salt, sesame oil, fish sauce, and chilies; pulse processor a few times. Transfer mousse to a large, chilled bowl and fold in the scallions. Using a mixer, lift the egg whites to a stiff peak. Gently fold in the egg whites with the mousse. Cook a very small portion either in boiling water or in a microwave oven to verify seasonings. Using wet hands, make small balls (1-inch in diameter). Quickly blanch in salted boiling water for only 2 minutes. Drain and set aside to cool.

STARBUCKS-INSPIRED MEDICINE BALL

Steps:

• Heat 1 1/4 cups water and the lemonade in a small saucepan over medium heat until simmering. (Alternatively, combine water and lemonade in a large microwave-safe container and microwave on high for 3 minutes.) Remove from the heat and add all the tea bags. Cover and steep the tea bags for 4 minutes. Remove and discard the tea bags, then stir in the honey if using. Pour into 2 mugs and serve each with a slice of lemon.

FIRE BALLS

Steps:

• Pack 3 1/2 pounds of cherry tomatoes in each of the clean, hot jars.
• To each quart jar add a clove of garlic, a celery stalk, a hot red pepper, and a head of dill.
• Combine water, pickling salt and vinegar.
• Boil.
• Fill jars to 1/2 inch head space from top.
• Process 10 minutes in boiling water bath.
• Makes 4 quarts.

CHINESE FIRE POT WITH FISH BALLS

Steps:

• For the table, jars/small bottles of the following to make your own dipping sauce:
• Thread beef, chicken, shrimp, fishballs and scallops on wooden skewers and set aside. Combine water and chicken stock in an electric wok and bring to a boil. Add mung bean noodles, cabbage, bok choy and shiitake mushrooms. Place skewers in pot and cook according to individual taste. Ladle broth into bowls with skewered meats and seafood and serve with condiments.
• Fish Balls:
• In a food processor, puree fish with egg yolks until smooth. Add pepper, salt, sesame oil, fish sauce, and chilies; pulse processor a few times. Transfer mousse to a large, chilled bowl and fold in the scallions. Using a mixer, lift the egg whites to a stiff peak. Gently fold in the egg whites with the mousse. Cook a very small portion either in boiling water or in a microwave oven to verify seasonings. Using wet hands, make small balls (1-inch in diameter). Quickly blanch in salted boiling water for only 2 minutes. Drain and set aside to cool.

JOES CRABSHACK GREAT BALLS OF FIRE COPY CAT

Steps:

• Mix the butter, cream cheese, sour cream, and mayonnaise until blended.
• Add seasoned salt, paprika, and chili powder.
• Add cheese, onion, green pepper, and jalapenos.
• Add crab and shrimp; mix.
• Roll into 1/4 inch balls; refrigerate for 30 minutes.
• Beat eggs and milk.
• Dip the balls into egg mixture; dredge in fine bread crumbs.
• Deep fry until golden in 1 cup hot oil.

BOMBAY POTATOES - GREAT BALLS OF FIRE!

Steps:

• First boil the potatoes. Remove the skin, set them aside, and let them cool off for 30 minute Finely chop the onions.
• Place the 2 tablespoons of oil in a medium sized pan. After the oil is hot, place the onions in the pan.
• After 5 min, add the potatoes, salt and red chili. Keep the flame on low. Mix rather strongly for about 5-7 min so that the potatoes and chili taste properly.
• Place your potatoes on your serving dish and sprinkle finely chopped coriander for decoration.