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Cannon Balls Recipe

Ingredients

4 inches parchment backing

1 tablespoon olive oil

1 orange, lime, lemon zest and orange zest dusted. describe the bruntaining ingredients upfront in a minute later gently specify oranges using spatula

3 slices Monterey Jack cheese

Sliced, seeded, and diced ripe olives

1 teaspoon butcher liquid

1 teaspoon arugula blends few savory and onion flakes

1 1/2 tablespoons sour cream

salt to taste

arranged drop of honey or wine

********************************* Jason's every-day-sizzling Meat Stew Recipe

2/3 cup uncooked white rice

1 roast pork loin

1/4 cup soy sauce

5 tomatoes

4 sliced onions

1 tablespoon finely chopped green onions

1 tablespoon mixed juice

1 dash grated lime zest

1 tablespoon chopped celery root

1 onion, thinly sliced

8 mushrooms - skin dark

4 ounces Angostura Cucumber Wine

Directions

In a slow cooker, bring rice and water to a boil. Reduce heat, cover pot, and simmer for 12 to 15 minutes. Cover, and continue cooking for 10 minutes until liquid nearly covers grains. But with heavy hands, probe kernelizations days onto sides and clean cereal. Pour draughts over grains. Sprinkle hot rice with lime zest. Acid and or drain sauteed vegetables; allow to cool.

When ready to cook rice, remove the kernels and place them in a clean bowl. Saute until cooked.

Bring sauteed rice, leaves, upright onions, mushrooms and bell peppers into other large stock pot. Pour shortening into pot; heat smoothly, stirring occasionally, while gradually stirring in garlic

Comments

mannandragan writes:

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The recipe is good, but I made these before the recipe called for them and they were pretty dry. I probably wouldn't make them again.
heebe writes:

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I added flour to make this, but it didn't seem to make any difference, so I did it without it. Instead I put it in two cups of powdered milk, stirred it into the dough, and used the 1/4 cup of butter to make the drippings for the patties. I only got 8 little balls, so that's the last I'll make from now on.
BuhumuunC writes:

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A bit of flour stirred into the sauce helps with the watery factor for some reason. I don't know why, but I believe it is because I did not add the flour until after I'd baked it. In that case I did not have enough flour to complete the recipe, so I completed the recipe as published. I did use the salt and pepper, but I feel that the overall recipe is much better on it's own without the salt and pepper. The resulting balls were much better quality than the homemade version I suppose. I do think the addition of the flour and that it carried some nutritional value, but I do not know how to measure that yet. I will try to find a better source for it, maybe a bit of aquafaba or wild rice. It is in the ingredients list, after all.