Biscuitballs Recipes

Steps:

• Beat butter on medium speed for 30 seconds. Add sugar, beat until fluffy. Add flour, and beat at low speed until well blended, stir in pecans.
• Shape into one inch balls. Bake at 325 degrees F (165 degrees C) on an ungreased cookie sheet for 20 minutes. Remove and put on wire rack to cool. Roll in confectioners' sugar when cool.

Steps:

• For the meatballs: Combine the breadcrumbs and milk in a large bowl and let sit for 5 minutes. Add the pork, Parmesan, salt, fennel seeds, garlic, onion, paprika, crushed red pepper, egg, parsley and a few turns of black pepper and mix to combine. It's easiest to do this with your hands. Form into 16 balls, each about 1 1/2 inches in diameter.
• Heat a thin layer of oil in a skillet over medium-high heat and cook the meatballs in batches, turning occasionally, until browned on all sides, about 8 minutes. Set aside to cool slightly.
• For the biscuits: Preheat the oven to 375 degrees F.
• Flatten each biscuit with your palm, add a half piece of mozzarella and top with a meatball. Pinch the edges of the dough around each meatball to seal. Place seam-side down in a 9-inch square baking dish. Bake until lightly browned, about 30 minutes.
• Meanwhile, heat the butter and oil in a small saucepan over medium-low heat. Add the garlic and crushed red pepper and cook for 2 minutes.
• When the biscuits have baked for 30 minutes, brush them with the butter mixture, sprinkle with the parsley, Parmesan and some flaky salt and continue to bake until golden and cooked through, 5 to 10 more minutes. Let cool slightly and serve with warm marinara for dipping.

Steps:

• Coat a large saute pan with olive oil, add the onions and bring to a medium-high heat. Season the onions generously with salt and cook for about 5 to 7 minutes. The onions should be very soft and aromatic but have no color. Add the garlic and the crushed red pepper and saute for another 1 to 2 minutes. Turn off heat and allow to cool.
• In a large bowl combine the meats, eggs, Parmigiano, parsley and bread crumbs. It works well to squish the mixture with your hands. Add the onion mixture and season generously with salt and squish some more. Add the water and do 1 final really good squish. The mixture should be quite wet. Test the seasoning of the mix by making a mini hamburger size patty and cooking it. The mixture should taste really good! If it doesn't it is probably missing salt. Add more. Add more anyway.
• Preheat the oven to 350 degrees F.
• Shape the meat into desired size. Some people like 'em big some people like 'em small. I prefer meatballs slightly larger than a golf ball. Coat a large saute pan with olive oil and bring to a medium-high heat. Brown the meatballs on all sides. Place them on a cookie sheet and bake them in the preheated oven for about 15 minutes or until the meatballs are cooked all the way through. If using right away, add them to your big pot of marinara sauce. If not using right away, they can be frozen for later use. Serve with pasta and sauce or just eat them straight out of the pot! YUM!
• Coat a large saucepot with olive oil and add the pancetta. Bring the pot to a medium-high heat and cook the pancetta for 4 to 5 minutes. Add the onions, season generously with salt and stir to coat with olive oil. Cook the onions for 6 to 7 minutes stirring frequently. The onions should become very soft and aromatic but have no color. Add the garlic and cook for another 2 to 3 minutes stirring frequently.
• Pass the tomatoes through the food mill. Be sure to pass all of the pulp through the holes leaving only the stems and the seeds, and be sure to scrape the pulp off of the bottom of the food mill. That's all of the big money stuff! Add the tomatoes to the pot and rinse out 1 of the empty tomato cans with water and add that water to the pot (about 2 to 3 cups). Season generously with salt and TASTE IT!!!! Tomatoes take a lot of salt. Season in baby steps and taste every step of the way. Cook the sauce for 2 to 3 hours, stirring occasionally and tasting frequently.
• Use the sauce right away on pasta or for any other tomato sauce need. This sauce can also be cooled and stored in the refrigerator for a few days and freezes really well.
• Yield: 2 quarts

Steps:

• Stir pork shoulder, livers, onion, celery, poblano pepper, jalapeno pepper, garlic, kosher salt, 1 1/2 tablespoons ground black pepper, chili powder, and 1 teaspoon cayenne pepper together in a large pot. Cover the pot with a lid and refrigerate until flavors combine, 2 hours to overnight.
• Pour enough water into the pork mixture to cover by 2-inches; bring to a boil, reduce heat to low, and simmer until meat is tender, about 1 1/2 hours. Remove from heat. Pour mixture through a strainer, reserving strained liquid and meat separately.
• Transfer drained meat mixture to a cutting board and finely chop.
• Stir chopped meat, rice, parsley, and green onion together in a bowl. Gradually add reserved cooking liquid, 1 ladleful at a time, to meat mixture, stirring until completely incorporated between each addition, until mixture has a paste-like consistency. Cover the bowl with plastic wrap and refrigerate until chilled, at least 2 hours to overnight.
• Heat oil in a deep-fryer or large saucepan to 350 degrees F (175 degrees C).
• Roll chilled meat mixture into 1-inch balls.
• Whisk flour, 1 pinch cayenne pepper, salt, and black pepper together in a shallow bowl. Pour breadcrumbs into another shallow bowl. Beat eggs in another shallow bowl.
• Gently press 1 ball into flour mixture to coat; shake off the excess flour. Dip ball into the beaten egg; press ball into bread crumbs. Place breaded ball onto a plate and repeat breading process with remaining meat balls.
• Working in batches, cook boudin balls in preheated oil, turning once, until crispy on the outside and hot on the inside, 3 to 4 minutes.

Steps:

• Heat oven to 375ºF.
• Line cookie sheet with parchment paper or spray with nonstick cooking spray.
• Separate dough into 5 biscuits.
• Split each biscuit to make 10 rounds.
• Press out each biscuit half to form 3-inch round.
• Sprinkle each biscuit round with cheese to within 1/2 inch of edge.
• Top each with meatball.
• Bring sides of dough over meatball; pinch edges to seal.
• Brush rounded tops and sides of dough with butter; coat with croutons.
• Place seam side down on paper-lined cookie sheet.
• Bake at 375ºF for 10 to 15 minutes or until golden brown.
• Place appetizer pick in each biscuit-wrapped meatball to form biscuit ball.
• Serve with warm pasta sauce for dipping.

Steps:

• Place the almonds, walnuts and pepitas in a food processor and process until only small pieces remain. Add in the maca powder, chia seeds and 1/2 teaspoon sea salt and grind to a coarse consistency.
• Add in the dates and continue to pulse 10 to 15 times until broken down. Add in the almond butter and pulse until a dough forms. (You should be able to pinch the dough between your fingers. If it's too crumbly, add it in a bit more almond butter.)
• Place the dough in the fridge to firm up, 10 minutes. Pinch off about 1 tablespoon dough and roll into a ball. Repeat with the remaining dough. Place in the fridge to firm up for another 5 to 10 minutes.

Steps:

• 1. In a meat grinder with a medium die, grind the chicken thighs to "chili grind," or have your butcher do it for you. In a large bowl, combine the chicken, 11/2 cups of the Ritz crackers, the black pepper, paprika, basil, cel-ery salt, cumin, white pepper, half the cayenne pepper, and 1 cup of the blue cheese. Mix well to incorporate. Cover and refrigerate for at least 4 hours and up to 24 hours.
• 2. Preheat the oven to 275 degrees F. Pour 2 inches of canola oil into a large, deep skillet and heat the oil to 350 degrees F over medium-high heat. Set a cooling rack over a baking sheet.
• 3. Form the chicken mixture into walnut-size balls and set them aside on a plate. Beat the egg in a shallow bowl and place the remaining 1 1/2 cups crackers in another bowl. Dip each ball in the egg and then roll it in the crackers, covering it thoroughly. Add the balls to the hot oil (in batches so as not to crowd them) and fry until golden brown, about 2 minutes. They cook very quickly, so working with a few at a time will help. As they finish cook-ing, place the balls on the rack over the baking sheet. When all the balls are fried, place the baking sheet in the oven and bake for 10 minutes.
• 1. Meanwhile, in a small saucepan over low heat, melt the butter. Add the garlic and jalapenos and cook 2 minutes. Stir in the hot sauce and keep warm over low heat.
• 2. To serve, drizzle the hot sauce over the Buffalo balls or serve it as a dip on the side. Celery sticks and the remaining blue cheese make a cooling addition.

Steps:

• Ok now first you have to toss all those biscuits until small pieces and some even powder.
• make a syrup from water+cocoa powder+sugar.For those who want some fat, they can add butter and some chocolate.
• Pour the warm syrup in small amounts on the biscuits and mix with your own hand.Its got to come like a plasteline paste.So if you are not sure how much syrup to put, just add a little and figure out the consistency.You should be able to modelate it easily in your hands.
• Cool it in the fridge for 10 minute.
• Take small amounts of the paste and tossit on your palm.In the center, put 1 almond, or dried fruit or sultana or whole cherry from the jam or whatever nut or small piece of conserved fruit you like.
• Now cover the fruit so it will be in the center and make a ball from it, rotating it between your palms.The ball should be the size of a soda bottle cap.
• On a plate, put your coconut flakes or chopped nuts and roll your ball in it!
• Enjoy!
• *Tip:wet your hands from time to time a bit so the balls would come up beautifully and wont stick to your fingers and palms.

Steps:

• Preheat oven to 375°. In a large skillet, melt butter over medium heat. Add celery and onion; cook and stir until tender, 3-5 minutes. Remove from the heat. Stir in remaining ingredients. Shape into eight balls. , Place on a greased baking sheet. Bake until a thermometer reads 160°, about 20 minutes.

Steps:

• Preheat oven to 425 degrees.
• Fry bacon until crisp.
• Save the drippings.
• Crumble the bacon into small pieces.
• Combine bacon, green pepper and mushrooms.
• Sift together the flour, dry mustard and baking powder.
• Mix bacon and vegetables with the flour mixture.
• Combine the egg, milk and bacon drippings.
• Add this to the flour and vegetable mixture.
• Stir mixture with fork until blended well.
• Drop by teaspoonfuls onto a greased cookie sheet.
• Bake for about 8 minutes.
• Serve on wooden toothpicks with any highly seasoned dip.

Steps:

• *"Toffee"/Dulce De Leche can be purchase already prepared - or can be made at home through a process of heating Sweetened Condensed Milk - Recipes/instructions can be found online.
• Crush Digestive Biscuits in a large plastic bag.
• Pour into a large bowl and add Banana and about half the can of Dulce De Leche.
• Use a fork to mash and incorporate the banana and toffee into the biscuit crumbs. Add additional Toffee as needed - just enough to coat all the biscuit crumbs without it becoming too sticky.
• Form the mixture into 1 inch (2 ½ cm) balls and freeze for 15 minutes until firm.
• Microwave chocolate for 60 Seconds - stopping after 30 seconds to check and stir.
• Remove balls from freezer and dip into the melted chocolate.
• Set on wax paper and sprinkle with additional biscuit crumbs (optional).
• Allow chocolate coating to harden (chill in fridge to speed up this process).
• Drizzle with additional toffee just before serving.
• Enjoy!

Steps:

• Warm 175ml water in a saucepan until steaming, then add the butter and set aside to cool until warm but not hot. Mix the flour, yeast, sugar and 1 tsp salt in a large bowl or tabletop mixer. Add the cooled water and mix to make a soft dough. Knead for 10 mins by hand, or for 5 mins in a mixer, until the dough feels bouncy and smooth. Return to a clean, oiled bowl and cover with oiled cling film. Leave somewhere warm to rise for 1½-2 hrs, or until doubled in size.
• Oil a baking sheet. Knock the air out of the dough and knead again for several mins. Take a small piece of dough (about the size of a walnut) and roll it into a ball. Place the ball on the baking sheet and repeat with the remaining dough, spacing the dough balls about ½ cm apart. Cover and leave to rise for 30 mins. Meanwhile, to make the garlic butter, melt the butter in a pan, then stir in the garlic. Season.
• Heat oven to 180C/160C fan/gas 4. The dough balls should be almost touching by now. Bake for 25-30 mins until cooked through. Brush with some of the garlic butter and leave to cool for 5 mins. Serve with the remaining garlic butter and a selection of crudités and cured meat, if you like.

Steps:

• Grind walnuts very fine. Set aside.
• Cream butter and sugar until light and fluffy.
• Add vanilla.
• Add flour and nuts alternately. You may have to mix by using your hands to really get it all mixed together well.
• Roll into small balls, approximately 1-inch.
• Place on cookie sheet, ungreased. You can usually fit a lot of cookies on the cookie sheet because they do not spread that much.
• Bake at 250 degrees for 45 minutes.
• Meanwhile, have a bowl of powdered sugar ready for when the cookies come out of the oven.
• When cookies are brought out of the oven, allow to cool for maybe a minute until you can pick them up without breaking them. Roll in powdered sugar and place them on wax paper. Cool.
• I also like to roll them in powdered sugar a second time when they are completely cool.