ROQUEFORT CHEESE BALLS
Provided by Amanda Hesser
Categories appetizer
Time 20m
Yield About 24 cheese balls
Number Of Ingredients 9
Steps:
- Crush the cheese in a bowl with 4 tablespoons of the butter and work it into a smooth paste. Beat in the chives, celery, seasonings and Cognac. If mixture is very stiff, beat in more butter by fractions. Check seasoning carefully, adding salt if necessary (probably not). Using two teaspoons, shape into quenelles or roll into balls around 1/2 inch in diameter.
- Toss breadcrumbs and parsley in a wide shallow bowl. Roll the cheese balls in the mixture so they are well covered. Chill. Serve as is or pierced with a toothpick.
Nutrition Facts : @context http, Calories 62, UnsaturatedFat 2 grams, Carbohydrate 1 gram, Fat 6 grams, Fiber 0 grams, Protein 2 grams, SaturatedFat 4 grams, Sodium 114 milligrams, Sugar 0 grams, TransFat 0 grams
BOBBY FLAY'S CHICKEN WITH ROQUEFORT
This recipe came to us from Bobby Flay in advance of the opening of his restaurant Gato. The chicken gets a jolt of flavor not only from the cheese but also from a honey and sherry vinegar gastrique, basically a sauce made from caramelized sugar or another sweet ingredient like the honey, deglazed with vinegar and then reduced.
Provided by Jeff Gordinier
Categories dinner, main course
Time 45m
Yield 4 servings
Number Of Ingredients 8
Steps:
- Heat oven to 400 degrees. Put honey in a small saucepan and cook over medium-low heat until lightly golden brown, about 5 minutes. Add vinegar and cook until reduced and thickened, about 15 minutes. This sweet deglazed sauce is called a gastrique. Season to taste with salt and pepper. Keep warm.
- Mix together the butter and blue cheese in a small bowl until well blended, and season to taste with salt and pepper. Using your fingers, gently loosen the skin from the chicken breasts and stuff about 1 heaping tablespoon of the blue cheese butter under the skin of each breast, smoothing the skin to evenly distribute the butter over the surface of the breast meat. Season both sides of the chicken with salt and pepper.
- Heat oil in large ovenproof sauté pan over medium heat until it begins to shimmer. Put chicken in the pan, skin-side down, and cook until fat renders and skin is golden brown and crispy, about 5 minutes. Turn chicken and add four rosemary sprigs to pan. Place in oven and roast until breasts are just cooked through, about 5 minutes longer. Remove pan from oven and heat broiler. Spread the remaining butter over the tops of each breast and place under the broiler until golden brown and blistered.
- Remove each breast to a plate, spoon some of the pan drippings over each breast and immediately drizzle with some of the gastrique. Garnish with rosemary.
Nutrition Facts : @context http, Calories 678, UnsaturatedFat 24 grams, Carbohydrate 18 grams, Fat 49 grams, Fiber 0 grams, Protein 40 grams, SaturatedFat 21 grams, Sodium 747 milligrams, Sugar 17 grams, TransFat 1 gram
SAUCY BLUE CHEESE MEATBALLS
Note: Per Kat's Mom's suggestion, the sauce ingredients have been increased! ------------------------------ From The Atlanta Journal-Constitution (AJC.com) online edition 11-03-08 -- Tangy cheese and a creamy sauce add sophistication to a classic simple meal. Made famous by Cheryl Thompson, who got the recipe several years ago from her friend Lucretia Davis after Davis brought the dish to a book club meeting. -- The recipe will be included in an upcoming cookbook, "Kitchen Miracles, " put out by the Club MARK ministry and Chancel Choir of St. Mark United Methodist Church in Atlanta.
Provided by KerfuffleUponWincle
Categories Lunch/Snacks
Time 20m
Yield 24 1-1/2, 6 serving(s)
Number Of Ingredients 11
Steps:
- MEATBALL DIRECTIONS:.
- In a mixing bowl, using your hands, combine beef, blue cheese, onion, salt and Worcestershire sauce.
- Roll into 24 balls about 1 1/2 inches in diameter.
- In a large skillet, melt the butter over medium-high heat. Working in two batches if necessary, brown the meatballs.
- Return all meatballs to the skillet, cover, reduce heat to low and cook 5 to 7 minutes, until meatballs are cooked through. Transfer meatballs to a paper towel to drain.
- SAUCE DIRECTIONS:.
- Pour salt, pepper, and flour into the drippings in the skillet; stir briefly until flour browns slightly; add half & half, stirring constantly, while increasing heat to medium-high and cook until sauce is slightly thickened, about 2-3 minutes.
- PLATING DIRECTIONS:.
- Place meatballs on a platter or in a slow cooker to stay warm, spoon sauce over the meatballs and garnish with the chopped parsley.
- Serve over noodles or rice, and round out the meal with steamed sugar snaps or green beans.
Nutrition Facts : Calories 471.9, Fat 31.1, SaturatedFat 18.2, Cholesterol 160.8, Sodium 622.8, Carbohydrate 6.8, Fiber 0.4, Sugar 0.9, Protein 40
ROQUEFORT CHEESE BALL
Number Of Ingredients 8
Steps:
- 1. In a small mixer bowl at low speed, beat cheeses for 2 minutes. Add green onion, optional wine or vermouth and mustard. Beat at medium speed for 3 minutes or until fluffy. Cover and chill for 2 hours.2. With wet hands shape into a 3-inch ball and roll in nuts. Place on a cheese board or serving plate garnish with parsley.
Nutrition Facts : Nutritional Facts Serves
SPINACH AND CHEESE MEATBALLS
These meatballs are simple to make, and freeze really well. I found this recipe online and made some modifications (the original source of the recipe has since disappeared). Note: I usually make these with GoLean ground beef substitute
Provided by Jenipurr
Categories Poultry
Time 1h
Yield 30 meatballs, 10 serving(s)
Number Of Ingredients 11
Steps:
- Mix all ingredients together thoroughly and shape into 30 balls.
- Spray a skillet with nonstick spray and fry balls just until browned, about 2-3 minutes.
- Heat oven to 350 degrees. Put balls onto broiler pan (or pan with wire rack) sprayed with non-stick spray, and bake for 30 minutes.
- Store in freezer. To thaw, put a few on a plate and microwave for about 30 seconds.
Nutrition Facts : Calories 152.5, Fat 7.7, SaturatedFat 3.3, Cholesterol 44.7, Sodium 351.5, Carbohydrate 6.3, Fiber 1.7, Sugar 1.7, Protein 15.6
ROQUEFORT CHEESE BALL
Number Of Ingredients 9
Steps:
- In a small mixer bowl at low speed, beat cheeses for 2 minutes. Add green onion, optional wine or vermouth and mustard. Beat at medium speed for 3 minutes or until fluffy. Cover and chill for 2 hours.With wet hands shape into a 3-inch ball and roll in nuts. Place on a cheese board or serving plate garnish with parsley. Serve with crackers.
Nutrition Facts : Nutritional Facts Serves
CHEESY MEATBALL BAKE RECIPE BY TASTY
Here's what you need: ground beef, hot italian sausage, garlic, fresh parsley, parmesan cheese, salt, pepper, italian bread crumbs, eggs, milk, marinara sauce, mozzarella cheese
Provided by Hector Gomez
Categories Appetizers
Yield 20 meatballs
Number Of Ingredients 12
Steps:
- In a large mixing bowl, combine ground beef, Italian sausage, garlic, parsley, parmesan cheese, salt, pepper, bread crumbs, eggs, and milk. Mix until everything is fully infused together.
- Roll into 4-5 ounce (113-142 g) meatballs. For even amounts, use a medium-sized ice cream scooper.
- Preheat oven to 425°F (220°C).
- Over medium heat, add 1 tablespoon of olive oil to a pan, and brown the meatballs on both sides for about 2-3 minutes or until you create a nice crispy sear. Cook about half way through. They will finish cooking in the oven.
- In a casserole dish, spread a few tablespoons of marinara sauce to the bottom of the pan to help prevent sticking. Then place meatballs in the casserole dish and add the remaining jar of marinara sauce. Top with 2 cups of shredded mozzarella cheese.
- Cover in foil and bake at 425°F (220°C) for 25 minutes or until the cheese is fully melted and the meatballs are fully cooked.
- Serve and garnish with parsley.
- Enjoy!
Nutrition Facts : Calories 238 calories, Carbohydrate 10 grams, Fat 14 grams, Fiber 0 grams, Protein 16 grams, Sugar 2 grams
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