|Principles of Food Chemistry|
|by John M. Deman|
This popular and widely used text/reference has been updated, revised and substantially expanded.
Results 21 - 30 of 221 for porcupine meatballs
Combine ground beef, ... 1 1/2 inch meatballs. Place meatballs ... minutes. Pour over meatballs. Cover dish. Bake at 350 degrees for 1 hour. Yield: 6 servings.
Combine ground meat, rice, salt, pepper and 3/8 cup tomato puree. Mix well. Form into 8 balls. Heat pressure cooker; melt fat and brown balls on all ...
Mix 1/4 cup ... Shape into 16 meatballs. Cover with ... and mustard and pour over meatballs. Microwave uncovered 4 minutes or until sauce is hot. Serves 4.
Wash rice thoroughly, ... and water over the meatballs and bake 1 1/2 hours in 350 degrees F. oven, basting with soup mixture frequently. Pour over rice.
Combine meat, rice, ... and pour over meatballs. Bring to ... heat, cover and simmer for 40 minutes, stirring often, being careful not to break up meatballs.
Combine meat, rice, ... and water. Drop meatballs in soup mixture. ... release all air from cooker. Place pressure regulator on vent, and cook 25 minutes.
Combine meat, rice, ... sauce. Pour over meatballs. Cover dish. Bake at 350 degrees for 1 hour. Serve hot and pour the tomato sauce over them before serving.
Mix together: rice, ... golf ball size meatballs. Put meatballs ... casserole dish, pour soup, water and sauce over meatballs. Bake at 350 degrees for 1 hour.
Mix all above ingredients real well. Roll out in medium balls. Brown in a heavy skillet with a little oil. Pour remaining mushroom soup and 1 cup ...
Mix everything together ... at 2 inches in diameter. Place into baking dish, pour soup and water over meatballs. Bake at 350 degrees for 1 to 1 1/2 hours.
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