1 - 10 of 46 for cheese rice ball

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Cream butter, pepper and cheese. Add flour, ... Shape into small balls. Grease pan ... lightly browned edge. Keep in tin - can freeze or reheat if stale.

Have all ingredients ... into 1 inch balls and refrigerate until well chilled. (These can be held at this point up to a week, or frozen for longer storage.)

Shape rice into cylinders or balls. Place a ... each ball in flour, then egg, then bread crumbs. Fry in hot oil until browned. Serve hot. Makes 4 servings.

Prepare these cheesy-crispy-crunchy rice balls packed with nutrient-rich ... Mix with rice, cheese, salt and ... Calcium 10%DV; Iron 20%DV *Daily Value

Preparation Time: Approximately ... To make the rice balls: Purée the ... Mix with rice, cheese, salt and ... Vitamin C 20%DV; Calcium 10%DV; Iron 20%DV

Cook enough rice to equal 1 ... yolks, grated Italian cheese, and salt ... shape into a ball and make an ... toasty brown. Serve hot. Recipe can be doubled.

Cook meat in ... if any. Add cheese. Stir well ... rolling into round balls. Put in ... keep cool. Cook rice in 4 quart ... About 8 minutes at 350 degrees.

Mix all ingredients ... form into 18 balls (about golf ball ... saucepan over low heat until cheese melts. Pour over ... Bake at 350 degrees for 1 hour.

Let sausage sit ... Roll into small balls on a cookie ... oven for 12 to 15 minutes. If frozen before or after baking add a couple minutes to baking time.

Combine beef, eggs, rice, onion, Parmesan cheese, salt, pepper ... Form into 12 balls. Insert cheese ... servings. Serve with crusty garlic bread and vegetable.

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