Full Online Books
Authors Authors Short Stories Short Stories Long Stories Long Stories Funny Stories Funny Stories Love Stories Love Stories Stories For Kids Stories For Kids Poems Poems Essays Essays Nonfictions Nonfictions Plays Plays Folktales Folktales Fairy Tales Fairy Tales Fables Fables Learning Kitchen Learning Kitchen
Valid XHTML 1.0 Transitional Free Classified Website Without Registration Free Classified Website Daniel Company
Twitter Twitter Add book
Full Online Book HomeLearning KitchenAppetizers - Beef - Batter-dipped Fondue Meatballs
Famous Authors (View All Authors)
Appetizers - Beef -  Batter-dipped Fondue Meatballs Post by :gabby Category :Learning Kitchen Author :Unknown Date :November 2011 Read :2625

Click below to download : Appetizers - Beef - Batter-dipped Fondue Meatballs (Format : PDF)

Appetizers - Beef - Batter-dipped Fondue Meatballs

1 1/2 Pounds Ground Chuck
1 Egg, Large
1/4 Cup Bread Crumbs, Dry
2 Tablespoons Beer Or Apple Juice
1 Teaspoon Garlic Salt
2 Cups Salad Oil
1/2 Cup Butter;Do Not Use Margarine

Frothy Batter

1 cup Biscuit Baking Mix
1/2 cup Beer Or Apple Juice
1 Egg, Lg

Mustard Sauce

1/2 cup Mayonnaise Or Salad Dressing
2 tablespoons Mustard, Prepared
1 tablespoon Onion, Finely Chopped

Horseradish Sauce

1/2 cup Dairy Sour Cream
1 tablespoon Horseradish
1/8 teaspoon Worcestershire Sauce

Note: You can omit butter and increase salad oil to 2 1/2

Mix meat, egg, bread crumbs, beer and garlic salt. Shape mixture into 3/4-inch balls.

Prepare frothy batter.

Heat oil and butter in a metal fondue pot to 375 degrees F.

Spear meatballs with a fondue fork, dip into batter and cook in hot oil to desired doneness, about 2

Serve with both sauces.

For Batter:
Mix all of ingredients with a fork. (Batter will be slightly lumpy. )

For Mustard and Horseradish Sauce:
Mix all ingredients together and refrigerate until serving time.
If you like this book please share to your friends :

Appetizers - Beef -  Beef Pastries Appetizers - Beef - Beef Pastries

Appetizers - Beef -  Beef Pastries
Dough:8 oz cream cheese 1/2 lb butter 2 c flour Filling:1 lb ground beef (lean) 2 tbsp flour 1 (10 1/2 oz) can onion soup Dough: Mix first 3 ingredients together then chill for 2 hours or longer. Filling: Brown ground beef, drain. Mix in 2 tbsp flour. Add onion soup. Cook until thick. Chill for at least 2 hours. Preheat to 400. Roll dough about 1/8 inch thick onto a well floured board. Do this in small portions and keep rest chilled. Cut into rounds size of a juice glass. Put one teaspoon of filling each round, off center and

Appetizers - Beef -  Baked Beef Empanadas Appetizers - Beef - Baked Beef Empanadas

Appetizers - Beef -  Baked Beef Empanadas
1 cup finely chopped red potato 1 cup finely chopped onion 1 cup beef broth 1/4 teaspoon salt 1/4 teaspoon ground cumin 1/4 teaspoon ground allspice 1/4 teaspoon black pepper 1/2 pound boneless beef top sirloin, trimmed and diced 1 clove garlic, minced 1 tablespoon finely chopped cilantro 1 tablespoon cornstarch 1 tablespoon cold water 36 won ton wrappers cooking spray fresh cilantro sprigs, optional Combine the first 10 ingredients in a saucepan. Bring to a boil over medium heat, stirring occasionally. Reduce heat; simmer 8 minutes or until potato is done, stirring occasionally. Remove from heat. Cool. Preheat oven to