WIGGLY JIGGLY CRYSTAL BALL
Provided by Food Network
Categories dessert
Time 38m
Yield 16 to 18 servings
Number Of Ingredients 6
Steps:
- For the gelatin: In a large, deep bowl, combine the gelatins. Pour the boiling water over the mixture and sir until completely dissolved. Refrigerate for 1 1/2 hours or until partially set.
- Meanwhile, prepare the cosmic fruit: Cut cantaloupe, watermelon, and honeydew into stars and moon shapes. Press the fruit into the partially set gelatin, then refrigerate for 4 hours or until set.
- Place the bowl in a pan of hot water to loosen the gelatin from the sides, then invert onto a wizard-like platter.
THE CLASSIC ITALIAN BLITZKRIEG BALL
Provided by Food Network
Categories appetizer
Time 1h
Yield 6 to 8 servings
Number Of Ingredients 13
Steps:
- Preheat the oven to 375 degrees F.
- Saute the garlic and onions over medium heat until the onions are translucent. Set aside and let cool.
- Combine the parsley, ricotta, 1/4 cup Parmesan, the salt, oregano and pepper in a bowl. Add the onion and garlic mixture with the beef, breadcrumbs, eggs and carrots. Mix gently by hand, being careful not to over-mix.
- Roll out 21 meatballs by hand and arrange on a baking sheet. Bake for 30 minutes. Meanwhile, heat the marinara sauce in a saucepan.
- Arrange the meatballs on a platter and top with the marinara sauce and remaining Parmesan.
CAULIFLOWER CHEESE BALL
Cauliflower is the sneaky, healthy ingredient in this recipe. Sautéed with shallot and blended with cheese, your guests will never know that this classic cheeseball has been lightened. Is there anything cauliflower CAN'T become?
Provided by Food Network Kitchen
Categories appetizer
Time 20m
Yield 8 to 12 servings
Number Of Ingredients 10
Steps:
- In a large skillet, melt the butter over medium-high heat. Add the shallow and cook until soft, about 3 minutes. Add the cauliflower rice and cook until tender, about 4 minutes. Season with 1/2 teaspoon each salt and pepper.
- Transfer the cauliflower rice mixture to a bowl along with the cream cheese, cheddar, Parmesan and Worcestershire sauce. Beat with a mixer until smooth, then cover and chill until firm.
- Roll the cheese mixture into a ball, then roll in toasted almonds, pressing gently to coat. Serve with crudites and crackers.
BIZZY IZZY HIGH BALL
We have Tom Bullock to thank for the Bizzy Izzy High Ball: He was the first known African American to write a cocktail manual (The Ideal Bartender) and he became famous for his drinks at social and country clubs in the early 1900s. Shake one up for happy hour!
Provided by Food Network
Categories beverage
Time 5m
Yield 1 high ball
Number Of Ingredients 0
Steps:
- Combine 2 dashes of lemon juice, 2 teaspoons pineapple syrup and 3/4 ounce each sherry wine and rye or bourbon whiskey in a shaker with ice; shake until cold. Strain into a glass filled with ice. Garnish with a lemon slice.
STARBUCKS-INSPIRED MEDICINE BALL
When you're starting to feel a cold coming on or you just can't get to Starbucks for the real deal, here's a recipe inspired by the secret menu item. The company's Medicine Ball became such a customer favorite they finally had to put it on the regular menu. This citrusy peach-mint combination will provide instant warmth and comfort for those days when you need a little hug in a mug.
Provided by Food Network Kitchen
Categories beverage
Time 8m
Yield 2 servings
Number Of Ingredients 6
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.
NAME THIS DISH CHEESE BALL
Provided by Food Network Kitchen
Categories appetizer
Time 1h50m
Yield 6 to 8 servings
Number Of Ingredients 13
Steps:
- Cook the bacon in a large nonstick skillet over medium-high heat until just starting to crisp but still pliable, about 5 minutes. Remove 1 slice to a paper towel-lined plate. Continue cooking the remaining bacon until browned and crisp, 2 to 3 more minutes; remove to the plate. Halve the slice of less-cooked bacon lengthwise. Finely chop the remaining bacon.
- Beat the cream cheese in a large bowl with a mixer on medium-high speed until smooth and creamy, about 2 minutes. Add the cheddar, scallions, Worcestershire sauce, hot sauce, a pinch of salt and the chopped bacon; beat until combined. Refrigerate until slightly firm, about 30 minutes.
- Form the cheese mixture into 3 balls (about 2 inches, 2 1/2 inches and 3 inches). Refrigerate until firm, at least 30 more minutes.
- Meanwhile, freeze the Monterey jack cheese 1 hour (this will make it less clumpy when grated). Grate the cheese on the small holes of a box grater. Gently press all over the cheese balls to coat completely. Put the 3-inch cheese ball on a small serving plate; insert a 4-inch wooden skewer into the middle. Stack the 2 1/2-inch and 2-inch balls on top, securing on the skewer.
- Press the currants into the top cheese ball for eyes; add a carrot nose. Use the halved bacon to make a scarf and add rosemary sprigs for arms. Place the pretzel crisp on top for a hat brim. Cut off about one-third of the olive so that it sits flat; place on top of the pretzel crisp for the hat. Serve with more pretzel crisps.
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