PICKLE PEPPERONCINI RECIPES

Name: Dilly Cheese Ball
Prep time: 10 min
Total time: 10 min
Yield: 2-1/2 cups
Ingredients: 1 package (8 ounces) cream cheese, softened; 1 cup dill pickle relish, drained; 1/4 cup finely chopped onion; 1-1/2 cups shredded cheddar cheese; 1 tablespoon Worcestershire sauce; 2 tablespoons mayonnaise; 2 tablespoons minced fresh parsley; Assorted crackers

DILLY CHEESE BALL RECIPE: HOW TO MAKE IT

Dilly Cheese Ball Recipe: How to Make It image

My whole family devours this herby cheese spread—even my son, the chef. Serve it with your favorite crackers. —Jane Vince, London, Ontario

Provided by Taste of Home

Categories Appetizers

Total Time 10 minutes

Prep Time 10 minutes

Cook Time 0 minutes

Yield 2-1/2 cups

Number Of Ingredients 8

Ingredients

1 package (8 ounces) cream cheese, softened
1 cup dill pickle relish, drained
1/4 cup finely chopped onion
1-1/2 cups shredded cheddar cheese
1 tablespoon Worcestershire sauce
2 tablespoons mayonnaise
2 tablespoons minced fresh parsley
Assorted crackers

Steps:

Beat the first 6 ingredients until smooth. Shape into a ball; wrap and refrigerate several hours. Sprinkle with parsley; serve with crackers.

Nutrition Facts : Calories 100 calories, FatContent 8g fat (4g saturated fat), CholesterolContent 22mg cholesterol, SodiumContent 244mg sodium, CarbohydrateContent 5g carbohydrate (1g sugars, FiberContent 0 fiber), ProteinContent 3g protein.

ONE-PAN PASTA: MINI MEATBALLS WITH ORECCHIETTE AND ...

One-Pan Pasta: Mini Meatballs with Orecchiette and ... image

John asked for wedding soup without the soup, and Rach delivered big time with less broth, more pasta + mini meatballs all in just one pan.

Provided by Rachael Ray

Number Of Ingredients 24

Ingredients

5 tablespoons EVOO
2 small or 1 medium onion
finely chopped
4 cloves garlic
grated or finely chopped
1 cup fresh breadcrumbs or panko
1/3 cup milk
1 pound ground beef
pork and veal mix or beef and pork
Salt and pepper
1 egg
1 cup grated Parmigiano-Reggiano cheese
plus some to pass at table
A handful of parsley
finely chopped
1/8 teaspoon freshly grated nutmeg
2 teaspoons lemon zest
1 teaspoon fennel pollen or fennel seeds
½ teaspoon red pepper flakes or ground pepperoncini
2 quarts chicken or beef stock or mix (1 quart each)
1 pound orecchiette pasta
1 large bunch escarole
chopped
The juice of the zested lemon

Steps:

Heat a large nonstick skillet with 2 tablespoons EVOO over medium heat, add the onions and garlic and cook until softened, 4 to 5 minutes, then cool
Listicle: Rachael Ray 12
5-Inch Deep Frying Pan with Helper Handle Soak bread with milk
Place meat in bowl
Add moist bread, season with salt and pepper and add half the onions and garlic, egg, cheese, parsley, nutmeg, lemon zest, fennel pollen or seeds and red pepper
Combine the meatball mixture and roll 1-inch balls
Add the remaining EVOO to pan over medium-high heat and brown the small meatballs (do this in 2 batches, if necessary, depending on the size of the pan, removing the browned ones to tray or platter)
With all the meatballs in the pan, add stock and bring to a boil
Add pasta and cook at a low simmer until al dente
Wilt in the greens and add the juice of the lemon that has been zested
Serve with more cheese to pass

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