SUN-DRIED TOMATO CHEESE BALLS
Make and share this Sun-Dried Tomato Cheese Balls recipe from Food.com.
Provided by Lizzie Rodriquez
Categories Very Low Carbs
Time 30m
Yield 30 cheese balls, 30 serving(s)
Number Of Ingredients 10
Steps:
- In a large bowl, beat the first eight ingredients until blended. Shape into 1-1/4-in. balls.
- Place bacon into a small shallow dish; roll cheese balls in bacon. Refrigerate for at least 1 hour. Serve with crackers.
Nutrition Facts : Calories 140.9, Fat 13.3, SaturatedFat 6.1, Cholesterol 30.7, Sodium 215.4, Carbohydrate 1, Fiber 0.1, Sugar 0.5, Protein 4.4
SUN-DRIED TOMATO CHEESE BALL
Make and share this Sun-Dried Tomato Cheese Ball recipe from Food.com.
Provided by southern chef in lo
Categories Spreads
Time 1h
Yield 1 cheese ball
Number Of Ingredients 9
Steps:
- Mix cheese, mustard, basil, onion, garlic, and onion powder in large bowl with a electric mixer at medium speed. Mix until blended but not smooth.
- Stir in the sun dried tomatoes and shape the cheese mixture into a 5-inch ball. Wrap and refrigerate for 1 hour. Roll in chopped nuts and wrap and refrigerate until ready to serve.
Nutrition Facts : Calories 1587.8, Fat 144.4, SaturatedFat 70.3, Cholesterol 368.6, Sodium 2657.7, Carbohydrate 30.3, Fiber 7.5, Sugar 14.8, Protein 53.5
SUN-DRIED TOMATO AND GOAT CHEESE SKEWERS
Steps:
- Special equipment: 20 small skewers or cocktail toothpicks
- Fill a pitcher with hot water. Dip a knife into the hot water and slice the goat cheese log in half lengthwise. Slice each half into 10 pieces making sure to dip the knife into the hot water in between slicing to ensure a nice clean cut. Roll each piece of goat cheese into balls approximately 1/2-inch in diameter and put onto a cookie sheet lined with waxed paper.
- Add the chopped pistachio nuts to a shallow bowl. Roll a goat cheese ball into the pistachio nuts and coat 1/2 of the ball. Return to the sheet pan and repeat with the remaining goat cheese balls.
- Drain the oil from the tomatoes and put onto a plate lined with a paper towel.
- Skewer a goat cheese ball onto the skewer. Lay a basil leaf on top a sun-dried tomato. Fold the tomato in half around the basil leaf and add to the skewer with the goat cheese. Repeat with remaining skewers. Arrange on a serving platter, cover and keep refrigerated until ready to serve.
PEPPERONCINI & SUN-DRIED TOMATO CHEESE BALL
This party-perfect cheese ball is super creamy and super cheesy. It's also super flavorful-thanks to chopped pepperoncini peppers and sun-dried tomatoes.
Provided by My Food and Family
Categories Recipes
Time 3h15m
Yield 20 servings, 2 Tbsp. each
Number Of Ingredients 7
Steps:
- Mix first 4 ingredients in medium bowl until blended. Add peppers and tomatoes; mix well.
- Refrigerate several hours or until chilled.
- Shape into ball; roll in nuts until evenly coated.
Nutrition Facts : Calories 80, Fat 7 g, SaturatedFat 3 g, TransFat 0 g, Cholesterol 20 mg, Sodium 230 mg, Carbohydrate 0 g, Fiber 1 g, Sugar 0 g, Protein 3 g
SUN-DRIED TOMATO CHEESE BALL
I had to have this recipe after tasting it at one of our monthly Buncos. It was a hit there and a huge hit with my family and friends.
Provided by LALH917
Categories < 30 Mins
Time 20m
Yield 1 Ball, 24 serving(s)
Number Of Ingredients 5
Steps:
- Mix the first four ingredients into a ball and roll in the nuts.
- Chill for several hours before serving with an assortment of crackers.
- Instead of chopping the tomatoes I use the food processor with the blade-works great.
Nutrition Facts : Calories 119.4, Fat 11.2, SaturatedFat 6.4, Cholesterol 31.2, Sodium 109.1, Carbohydrate 3, Fiber 0.6, Sugar 0.1, Protein 2.6
SUN-DRIED TOMATO CREAM CHEESE APPETIZER
Make and share this Sun-Dried Tomato Cream Cheese Appetizer recipe from Food.com.
Provided by Chef mariajane
Categories < 60 Mins
Time 32m
Yield 24 appetizers
Number Of Ingredients 11
Steps:
- TO MAKE CRUST: In a food processor container, blend flour with butter using on/off pulse until mixture becomes granular. Add egg and blend just until dough begins to form a ball. Press dough onto bottom of a 9x13-inch baking pan. Bake at 325F for 10-12 minutes or until edges are golden.
- TO MAKE FILLING: In a food processor container, finely chop sun-dried tomatoes with reserved oil, garlic and oregano. Stir in eggs. Add cream cheese and mix until smooth. Transfer mixture into a bowl; stir in sour cream and green onions until smooth. Season with salt and pepper.
- TO ASSEMBLE: Pour filling over crust and bake for 20 minutes or until golden brown. Cool to room temperature. Cut into small squares to serve. Makes 24 appetizers.
- TIP: A day or two before the party, you can prepare and refrigerate the crust separately. The day of the party, you can bake the crust then pour the filling and bake.
SUN-DRIED TOMATO, MOZZARELLA AND BASIL RICE BALLS
This is a flavourful alternative to plain rice and makes a meal much more interesting. Serves 2 as a main or 4 as a side dish.
Provided by Shuzbud
Categories Rice
Time 55m
Yield 2-4 serving(s)
Number Of Ingredients 14
Steps:
- Pour the stock into a large saucepan. Bring to the boil. Add the rice, cover and simmer for 15-20 minutes, until the rice is cooked through and the liquid has been absorbed.
- Meanwhile, finely chop the basil leaves. Finely dice the yellow pepper. Peel and finely dice the onion. Set aside, keeping the basil separate from the onion and pepper.
- When the rice is done, uncover it and put the whole pan in a sink of cold water to cool the rice.
- While the rice cools, put the olive oil and onion in a large skillet over medium heat. Cook for 2-3 minutes. Then add the yellow pepper and garlic. Cook around 5 minutes, until soft.
- Add the passata to the skillet with the onion and pepper. Turn the heat to low. Give the passata mixture a chance to simmer and thicken slightly.
- While it simmers, make the rice balls- add the cheese, egg yolk, flour, tomato paste, basil leaves and sundried tomatoes to the cooled rice. Stir it together well.
- Shape the rice mixture into about 16 balls and place them on top of the sauce. Allow to simmer for 20 minutes, until the rice balls are cooked through.
- Serve hot, sprinkled with parmesan cheese if desired.
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