Korean Butter Balls Food
KOREAN KEBABS
This is a juicy dish and really easy to prepare. I have made these for years and they're still a huge favorite with family and friends. I serve them with mushroom rice and garlic bread. This is a sauceless recipe but the meat is so succulent you don't need it.
Provided by Kruct
Categories World Cuisine Recipes Asian Korean
Time 3h5m
Yield 6
Number Of Ingredients 13
Steps:
- Mix oil, soy sauce, and peanut butter together in a bowl until blended and creamy. Stir in spring onion, sesame seeds, garlic, red chile powder, salt, and pepper. Add pork to marinade; turn to coat.
- Marinate pork in the refrigerator for 2 to 4 hours.
- Preheat oven to 400 degrees F (200 degrees C). Line a rimmed baking sheet with aluminum foil.
- Thread pork, onion, mushrooms, red bell pepper, and zucchini onto skewers. Transfer to the baking sheet. Pour marinade on top.
- Bake in the preheated oven until pork is tender and browned, about 30 minutes.
Nutrition Facts : Calories 237.2 calories, Carbohydrate 8.8 g, Cholesterol 49 mg, Fat 13.3 g, Fiber 2.2 g, Protein 21.2 g, SaturatedFat 2.6 g, Sodium 684.7 mg, Sugar 4.1 g
BUTTER BALLS II
Steps:
- Beat butter on medium speed for 30 seconds. Add sugar, beat until fluffy. Add flour, and beat at low speed until well blended, stir in pecans.
- Shape into one inch balls. Bake at 325 degrees F (165 degrees C) on an ungreased cookie sheet for 20 minutes. Remove and put on wire rack to cool. Roll in confectioners' sugar when cool.
Nutrition Facts : Calories 159.7 calories, Carbohydrate 14.4 g, Cholesterol 20.3 mg, Fat 11 g, Fiber 0.7 g, Protein 1.6 g, SaturatedFat 5.2 g, Sodium 54.7 mg, Sugar 6 g
BUTTER BALL COOKIES
This cookie is a must during the Holidays. Simple to make. You can vary the recipe by replacing walnuts with cashews, pecan or some time I mix in chocolate chip or butterscotch chips.
Provided by School Chef
Categories Dessert
Time 35m
Yield 4 dozen
Number Of Ingredients 7
Steps:
- Cream butter,sugar, salt and vanilla.
- Blend in flour and nuts.
- Scoop and roll into balls.
- Bake 325 for 22 to 25 minutes.
- Remove from oven roll into powdered sugar.
BUTTER BALLS FOR CHICKEN BROTH OR NOODLE SOUP
Because food prices are going through the roof I decided to post. Use day old or older bread. Use the crusts also. This is a German recipe from my relatives.You don't have to use cream, evaporated milk, half and half will do. I use "I Can't Believe it is Butter" spread instead of butter or margarine. It is my posted recipe and it works well. The idea is taste, not cost. Cook the last five minutes in chicken noodle soup or vegetable soup. Note: You can use Egg Beaters instead of the eggs. Add a dash of cornstarch to the Eggbeaters.
Provided by Montana Heart Song
Categories Breads
Time 25m
Yield 6-8 serving(s)
Number Of Ingredients 6
Steps:
- Toast the bread slices in a 400°F oven until brown on one side.
- Flip over and toast on the other side. Cool.
- Take very dry bread slices and pulse in a blender or food processor until very fine crumbs.
- Place in a large bowl and mix margarine. and cream and eggs, salt and allspice all at once. Mix well. Shape in 1 inch balls.
- Take a large slotted spoon and lower 3 or 4 balls into the boiling or simmering liquid at a time. Cook 5 to 7 minutes. Serve immediately.
- Note: If you have extra large loafs of bread ie. sandwich slices loafs of bread you my have to add some warm milk to form the balls.
- Do not be shy in squeezing to form the balls.
- Extras to add if desired: A little dried parsley flakes, a very small square of cheese in the center.
- Note: You can prepare ahead and freeze for use later. Do not keep over a month.
Nutrition Facts : Calories 444.9, Fat 25.1, SaturatedFat 6.7, Cholesterol 154.2, Sodium 847.9, Carbohydrate 43.4, Fiber 2, Sugar 3.9, Protein 11.3
KOREAN BARBECUE-STYLE MEATBALLS
These meatballs, inspired by traditional Korean barbecue, bring the savory-sweet flavors of caramelized meat without the need for a grill. As the meatballs bake, the soy sauce marries the garlic and scallions to create a glaze. This meatball mixture can be made ahead and left to marinate in the fridge for 3 hours or even overnight. Use ground beef that is 85 percent lean meat, 15 percent fat, or 80 percent lean and 20 percent fat for juicier meatballs. The Ritz crackers here make for a more tender meatball, but feel free to substitute plain dry bread crumbs. The meatballs are tasty on their own, but for a simple dipping sauce, combine 2 tablespoons soy sauce and 1 tablespoon distilled white vinegar. Serve over steamed rice with kimchi, or as a sandwich with mayonnaise or marinara sauce.
Provided by Kay Chun
Categories dinner, lunch, weekday, weeknight, meatballs, appetizer, main course
Time 20m
Yield 4 servings
Number Of Ingredients 7
Steps:
- Heat oven to 425 degrees. In a large bowl, combine all of the ingredients and use your hands to gently mix.
- Shape the meat into 12 golf-ball-size rounds (about 2 inches in diameter), and arrange on a greased rimmed baking sheet.
- Bake until golden and cooked through, about 15 minutes. Serve warm.
Nutrition Facts : @context http, Calories 255, UnsaturatedFat 6 grams, Carbohydrate 9 grams, Fat 12 grams, Fiber 1 gram, Protein 27 grams, SaturatedFat 4 grams, Sodium 410 milligrams, Sugar 1 gram, TransFat 0 grams
PEANUT BUTTER BALLS FOR KIDS!
Make and share this Peanut Butter Balls for Kids! recipe from Food.com.
Provided by staceyplaisance
Categories Dessert
Time 10m
Yield 24 balls
Number Of Ingredients 5
Steps:
- Mix all ingredients together in a mixing bowl until everything is incorporated.
- Using a teaspoon, measure out a scoop of peanut butter mixture and roll into a ball with your hands and place on wax paper.
- Dig in!
- Refrigerate any leftovers.
Nutrition Facts : Calories 97.3, Fat 6.2, SaturatedFat 1.6, Cholesterol 2.6, Sodium 59.7, Carbohydrate 8.1, Fiber 0.9, Sugar 5.3, Protein 3.8
BUTTER BALLS
There are similar versions to this cookie, but I truly think that if you make mine like directed, you will find that these are the best. They will melt in your mouth. This has been a recipe used in my family since I was a little girl. We always made them for Christmas and weddings, but they are good anytime. The key is to use butter and make sure you grind the nuts very fine. I use my Kitchen Aid grinder attachment, but you can also use a food processor. Other versions use just chopped nuts, but I think when they are finely ground that makes the difference. Another important step is to bake them at 250 degrees for 45 minutes. Again, the other versions don't do this, but I stick with my recipe and am never disappointed. The extra time is worth it! This recipe will probably make 100 balls, depending on how large you make the cookies. The baking time listed is just an estimate. It will vary depending on how many cookies you make and how many you put on a cookie sheet. You can fit quite a bit on a cookie sheet because they really don't spread much.
Provided by CookingONTheSide
Categories Dessert
Time 2h15m
Yield 100 cookies
Number Of Ingredients 7
Steps:
- Grind walnuts very fine. Set aside.
- Cream butter and sugar until light and fluffy.
- Add vanilla.
- Add flour and nuts alternately. You may have to mix by using your hands to really get it all mixed together well.
- Roll into small balls, approximately 1-inch.
- Place on cookie sheet, ungreased. You can usually fit a lot of cookies on the cookie sheet because they do not spread that much.
- Bake at 250 degrees for 45 minutes.
- Meanwhile, have a bowl of powdered sugar ready for when the cookies come out of the oven.
- When cookies are brought out of the oven, allow to cool for maybe a minute until you can pick them up without breaking them. Roll in powdered sugar and place them on wax paper. Cool.
- I also like to roll them in powdered sugar a second time when they are completely cool.
Nutrition Facts : Calories 86.8, Fat 6.8, SaturatedFat 2.6, Cholesterol 9.8, Sodium 32.7, Carbohydrate 5.5, Fiber 0.5, Sugar 1.2, Protein 1.3
CRUNCHY PEANUT BUTTER BALLS
Make and share this Crunchy Peanut Butter Balls recipe from Food.com.
Provided by msGigi
Categories Dessert
Time 30m
Yield 24 balls
Number Of Ingredients 5
Steps:
- In a large bowl, combine the peanut butter and marshmallow creme; add cereal and stir until well coated.
- In a small microwave-safe bowl, combine chocolate chips and shortening.
- Microwave, uncovered, for 1-2 minutes or until chips are melted; stir until smooth.
- Roll cereal mixture into 1-in. balls; dip in chocolate.
- Place on a waxed paper-lined pan.
- Refrigerate until set.
Nutrition Facts : Calories 154.4, Fat 9.3, SaturatedFat 3.2, Sodium 70.9, Carbohydrate 17.2, Fiber 1.3, Sugar 10.9, Protein 3.3
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