PORCUPINE EATING PUMPKIN RECIPES
RECIPES > COOKIES > HOW TO MAKE PORCUPINE QUILLS
How To make Porcupine Quills
Provided by GIGARECIPES.COM
Steps:
- 2 ea Egg whites (Beaten stiff) 1 c Brown Sugar 1 t Vanilla 1/2 t Salt 2 c Pitted dates (cut up) 1 c Walnut pieces 1 x Sweet'd featherflake Coconut Mix ingredients together (except coconut). Drop from teaspoon into the sweetened featherflake coconut. Roll into balls. Cook in slow oven (325 to 350) until nice and brown (between 10 and 15 minutes). Don't bake them on the lower oven racks as the coconut burns too easily.
PORCUPINE BALLS RECIPE BY CHEF - COOKEATSHARE
Provided by Chef Smith
Total Time 80 minutes
Prep Time 20 minutes
Cook Time 60 minutes
Number Of Ingredients 13
Steps:
- Mix all ingredients thoroughly, being sure that the uncooked rice is distributed evenly. Shape into 1 1/2-inch diameter balls and place in an oblong baking pan, leaving some space between the balls to allow rice to expand. Whisk ketchup, cola, and garlic together in a small sauce pan. When just about boiling, remove from heat and pour over meatballs. Bake entire casserole at 375, covered, for 1 hour, 15 minutes. Remove cover and bake another 10-15 minutes until browned on top.
Nutrition Facts : ServingSize 261 g, Calories 448, FatContent 21.71 g, TransFatContent 0.0 g, SaturatedFatContent 8.54 g, CholesterolContent 111 g, SodiumContent 631 g, CarbohydrateContent 37.71 g, FiberContent 1.2 g, SugarContent 14.89 g, ProteinContent 25.11 g
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From tasteofhome.com
Total Time 40 minutes
Category Appetizers
Calories 144 calories per serving
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Total Time 40 minutes
Category Appetizers
Calories 144 calories per serving
- In a large bowl combine egg, rice, 1/2 cup pumpkin, soup mix, 1-1/2 tablespoons chipotle pepper and 1/2 teaspoon Worcestershire sauce. Add beef; mix lightly but thoroughly. Shape into twelve 2-in. balls., Combine oil and garlic; place in a 6-qt. electric pressure cooker. Combine soup, stock, water, lime juice, remaining 1/2 cup pumpkin, 1-1/2 tablespoons chipotle pepper and 1/2 teaspoon Worcestershire sauce. Pour 1-1/2 cups sauce into pressure cooker; top with meatballs. Pour remaining sauce over top., Lock lid; close pressure-release valve. Adjust to pressure cook on high for 15 minutes. Quick release pressure. Let stand 5 minutes before serving., Freeze option: Freeze cooled meatball mixture in freezer containers. To use, partially thaw in refrigerator overnight. Heat through in a covered saucepan, stirring gently; add a little water if necessary.
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