Lindas Cheese Ball Food

LIDIA'S RICE BALLS

Steps:

• In a large skillet, heat oil over medium-high heat. Cook onion until softened, about 3-4 minutes, then add ham or prosciutto and cook until meat begins to render. Add rice, mix well to coat and cook for 3 minutes. Pour chicken broth into skillet and stir well. Allow rice to cook for 20 minutes, stirring frequently, until rice has absorbed the chicken broth. Stir in peas. Transfer to a bowl and let cool, then stir in parmesan cheese. Pour breadcrumbs into a small bowl. In a separate bowl, beat eggs, adding a pinch of salt. Wet hands to avoid sticking, take 3 tablespoons of rice and roll to form a ball. Press 1 cube of cheese in the center and roll into egg. Allowing excess to drip off, place into breadcrumb bowl and coat. Heat 1-inch blended oil in a large saucepan and cook balls 2-3 minutes or until golden brown, rotating to cook on all sides. Remove from oil and pat dry with a paper towel. Serve with Cento Marinara Sauce for dipping. Yields 10-12 rice balls.

FOOTBALL CHEESEBALL WITH HERBED CRACKERS

Steps:

• Combine the cream cheese, Cheddar, hot sauce, Worcestershire sauce, garlic powder, onion powder and shallots in a large bowl. Beat with an electric mixer until thoroughly blended. Season with salt and pepper. Transfer to a large sheet of plastic wrap, cover with a second sheet of plastic wrap and form into a football shape. Wrap up in the plastic and refrigerate until firm, at least 2 hours and up to overnight.
• Preheat the oven to 350 degrees F.
• Combine the butter, rosemary and thyme in a small bowl and microwave until melted.
• Lay the crackers out on two baking sheets. Brush the tops with about 2 1/2 tablespoons of the herb butter. Bake until fragrant and a shade darker, about 10 minutes. Cool completely, then store in an airtight container at room temperature until ready to eat. (The crackers can be made up to 2 days ahead.)
• Toss the walnuts with the remaining herb butter and arrange on a baking sheet in a single layer. Bake until golden brown, about 8 minutes. Cool completely, then finely chop.
• Unwrap the cheese ball and cover completely with the walnuts. Transfer to a serving dish. Separate the string cheese into strands and arrange them to look like the laces on a football. Serve with the herbed crackers and crudites.

CLASSIC CHEESEBALL

Steps:

• Place cream cheese in a mixing bowl and mix until smooth. Add cheese, green onion, Worcestershire sauce, hot sauce, parley, garlic powder, oregano and pepper and mix well to combine.
• Use a rubber spatula to scrape the sides of the bowl and gather the mixture into one lump. Lightly grease your hands and form the mixture into a round ball.
• Place the pecans on a plate. Hold the cheese ball in one hand and use the other hand to scoop the pecans onto the outside of the ball, pressing them in gently and turning the ball to coat all sides.
• Cover the cheeseball in cling wrap and refrigerate for about 1 hour to allow it to firm up. Take it out of the refrigerator about 20 minutes before serving to allow it to soften just slightly. Serve with crackers, pretzels, vegetables or anything else you'd love to dip in cheese!

CHEESE BALL

Steps:

• Beat cream cheese, cheddar cheese, onion, Worcestershire sauce, garlic, salt and cayenne pepper with a mixer until combined.
• Shape into a ball.
• Roll in pecans.

LINDA'S CHEESE BALL

Steps:

• 1. Mix all ingredients except pecans.
• 2. Cover and put in fridge for 2-3hours
• 3. Roll cheese mixture into a ball
• 4. Roll cheese ball in crushed pecans.

LINDA’S CHEESE BALL

Steps:

• Mix all of the above ingredients (except the nuts) together and chill for several hours. Form the mixture into a ball and roll in the pecan gems. Chill until firm and serve. Servings: 4 - 6

SHARP CHEESE BALL

Steps:

• In a medium-sized bowl, combine sharp cheddar processed cheese food, blue cheese, cream cheese, red wine vinegar, and garlic salt. Mix well. Cover and refrigerate until firm.
• Shape into one large ball or two small ones. Roll in chopped nuts.