Porcupine Cookies Recipes

Steps:

• Preheat the oven to 350 degrees F.
• Use your hands to mix the ground beef, egg, onion, rice, parsley, 1/2 teaspoon of the Italian seasoning, 1/4 teaspoon of the garlic powder, 1 teaspoon salt and several grinds of pepper in a large bowl until well combined. Roll the meat mixture into 24 balls (each about 2 heaping tablespoons and 1 inch in diameter).
• Heat the olive oil in a large, high-sided oven-proof skillet over medium-high heat. Once shimmering, add the meatballs and cook until lightly browned on all sides, 1 to 2 minutes per side. Reduce the heat to medium, then stir in the tomato puree, ketchup, remaining 1/2 teaspoon Italian seasoning, remaining 1/4 teaspoon garlic powder, 1/2 teaspoon salt and several grinds of pepper until the sauce is combined and meatballs are well coated.
• Cover with a tight-fitting lid and transfer to the oven. Bake until the meatballs are cooked through and no longer pink, the rice is tender and poking out and the sauce has reduced slightly, about 50 minutes. Carefully remove from the oven and top with more chopped parsley.

Steps:

• In a large bowl, combine the ground beef, rice, 1/2 cup of water and onion. Blend in salt, celery salt, garlic powder and pepper. Mix well. Shape into 1 1/2 inch balls.
• Preheat oven to 350 degrees F (175 degrees C). In a large skillet over medium heat, brown the meatballs; drain fat.
• In an 11x7 inch baking dish, combine the tomato sauce and 1 cup of water. Place the browned meatballs into the tomato sauce, turning to coat well.
• Cover and bake in a preheated oven for 45 minutes. Uncover, and cook for an additional 15 minutes.

Steps:

• In a small bowl, cream butter and sugar until light and fluffy. Beat in the egg, melted chocolate, orange zest and vanilla. Combine the flour, cinnamon, cardamom and salt; gradually add to creamed mixture and mix well. Cover and refrigerate for several hours or overnight., Shape into 1-in. balls; roll in almonds. Place 2 in. apart on ungreased baking sheets. Flatten with a glass dipped in sugar. Bake at 375° for 8-10 minutes or until lightly set. Remove to wire racks.

Steps:

• -Mix coconut and oats in large bowl and set aside.
• -Mix sugar, cocoa, butter and milk in heavy saucepan over medium heat.
• -Cook stirring constantly until sugar dissolves.
• -Bring to a boil point and boil for about 3 or 4 minutes (until soft ball stage).
• -Remove from burner and add vanilla.
• -Immediately add bowl of coconut and oats; mix until blended.
• -Drop from teaspoon onto wax paper and let stand until cool.

Steps:

• Mix first six ingredients by hand until completely blended.
• Separate and roll mixture into 2" balls.
• Place on bottom of cold pressure cooker.
• Add condensed soup and water (no need to stir).
• Lock on lid and bring contents to High pressure over high heat.
• Once pressure has been reached, allow to cook for 8 minutes.
• As soon as the cooking time is done remove cooker from heat and using the manufacturer's recommended instructions, rapidly remove pressure and open cooker.
• Serve while hot.

Steps:

• In a bowl, combine the first seven ingredients; shape into 12 balls. Place meatballs in an ungreased 8-in. square baking dish. Combine the remaining ingredients; pour over meatballs. , Cover with foil and bake at 350° for 1 hour. Uncover; bake 15 minutes longer.

Steps:

• Combine hamburger, rice, milk, dried onion, salt and pepper make into meatballs and put in shallow pan.
• Combine 1 can tomato soup and 3/4 cup of water. Mix together and pour over meatballs.
• Cover tightly with aluminum foil and bake for 1 hour at 325°F.

Steps:

• Thaw beef, chop onions into small pieces (Some people prefer minced).
• In a bowl combine beef, onion and egg.
• Mix well with hands.
• Roll into "meat balls". Any size will do. My husband loves them the size of a tennis ball.
• Put rice into large bowl.
• Roll "meatballs in rice so they are coated (making them little porcupines).
• Place in bake ware dish.
• Pour both cans of tomato soup into another bowl and mix with one can of water.
• Pour over porcupine balls.
• Turn porcupine balls over and spoon some of the soup over them.
• Cover and bake at 350°C for 30 minutes, uncover and bake until meat is well done (approximately 30 minutes).