Wednesday, February 22, 2012
Food Network TV~Get over yourselves!
Wednesday, February 22, 2012
Cook's Corner this week has an interesting recipe for spinach balls with mustard sauce. I have always liked spinach in almost any form even though some forms of it leave an odd feel to the tongue. In this issue of the blog, balls will be featured.
Spinach Balls with Mustard Sauce
Makes about 70
Mustard Sauce:
1/2 cup dry mustard
1/2 cup white vinegar
1/4 cup sugar
1 egg yolk
Spinach balls:
2 packages (10 ounces each) frozen spinach, thawed, squeezed dry
2 cups herb stuffing mix, crushed
1 cup grated Parmesan cheese
1/2 cup (1 stick) butter, melted
3 green onions, finely chopped
3 eggs
Pinch of nutmeg
To make mustard sauce: Combine mustard and vinegar in a small bowl. Let stand at room temperature 3 to 4 hours.
In a small saucepan over low heat, combine egg yolk and sugar. Add mustard mixture. Cook over low heat, stirring constantly, until thickened. Cover and chill.
To make spinach balls: Preheat oven to 350 degrees. Line a baking sheet with parchment.
Combine all spinach ball ingredients in a large bowl. Mix thoroughly. Shape into 1 inch balls.
Bake until golden brown, about 10 to 15 minutes.
Serve spinach balls with mustard sauce for dipping.
Sharon Breyer, Westerville
Ham balls:
2 pounds ground ham
1 pound pork sausage
2 cups oats
2 eggs
1 cup milk
Glaze:
1 cup brown sugar
1 teaspoon dry mustard
1/2 cup white vinegar
1/2 cup water
To make ham balls: Preheat oven to 350 degrees.
Mix ham and sausage together in a mixer. Add oats, egg and milk. Form into balls. Arrange in two 13-by-9-inch pans.
Bake 30 minutes.
Meanwhile, prepare glaze: Combine all ingredients.
When ham balls have cooked 30 minutes. Pour glaze over. Cook until balls are cooked through, about 30 minutes longer.
Linda Kaltenback, Dublin
Teriyaki Ginger Chicken Meatballs
Skewer meatballs on top of pineapple and lightly brush with the hoisin sauce to give a glaze.
Set-up on a platter, and put remaining hoisin sauce in a small dipping bowl. Garnish with fresh mint. Serve immediately.
What a good idea--the meatballs are already made and tasty!
The above recipe is from the Food Network. Strangely a person who has been on the Food Network for a year or so is being thrown off because a few of her recipes are similar to those of Ina Garten and Martha Stewart. Seriously? It is odd to me that people can claim to hold title to certain recipes and no one else can present them on TV with simply a change or two of ingredients, or, no change at all for that matter. Just because one claims to have 'developed' a recipe doesn't (surely) mean that the rest of us cannot use the same ingredients and present the dish to be eaten without giving credit. How can anyone claim a recipe as theirs when we have been eating combined ingredients, open to all, since time began? I like to get ideas from Food Network and I don't care who developed the recipe and it isn't as if Martha hasn't used other peoples' recipes and ideas for years according to several books and articles. I don't watch Ina any more because the repeats are so often I can say the dialogue with her and if she were to claim all the recipes for chicken, then all the hens in America would be safe. There are bigger issues in this world, get over yourselves.
Read more: http://www.dailymail.co.uk/news/article-2102027/TV-chef-Anne-Thornton-fired-Food-Network-plagiarising-recipes-Martha-Stewart.html#ixzz1n7rOFfbX
Spinach Balls with Mustard Sauce
Makes about 70
Mustard Sauce:
1/2 cup dry mustard
1/2 cup white vinegar
1/4 cup sugar
1 egg yolk
Spinach balls:
2 packages (10 ounces each) frozen spinach, thawed, squeezed dry
2 cups herb stuffing mix, crushed
1 cup grated Parmesan cheese
1/2 cup (1 stick) butter, melted
3 green onions, finely chopped
3 eggs
Pinch of nutmeg
To make mustard sauce: Combine mustard and vinegar in a small bowl. Let stand at room temperature 3 to 4 hours.
In a small saucepan over low heat, combine egg yolk and sugar. Add mustard mixture. Cook over low heat, stirring constantly, until thickened. Cover and chill.
To make spinach balls: Preheat oven to 350 degrees. Line a baking sheet with parchment.
Combine all spinach ball ingredients in a large bowl. Mix thoroughly. Shape into 1 inch balls.
Bake until golden brown, about 10 to 15 minutes.
Serve spinach balls with mustard sauce for dipping.
Sharon Breyer, Westerville
Ham balls:
2 pounds ground ham
1 pound pork sausage
2 cups oats
2 eggs
1 cup milk
Glaze:
1 cup brown sugar
1 teaspoon dry mustard
1/2 cup white vinegar
1/2 cup water
To make ham balls: Preheat oven to 350 degrees.
Mix ham and sausage together in a mixer. Add oats, egg and milk. Form into balls. Arrange in two 13-by-9-inch pans.
Bake 30 minutes.
Meanwhile, prepare glaze: Combine all ingredients.
When ham balls have cooked 30 minutes. Pour glaze over. Cook until balls are cooked through, about 30 minutes longer.
Linda Kaltenback, Dublin
Teriyaki Ginger Chicken Meatballs
Ingredients
- 1-12 oz package al fresco Teriyaki Ginger Chicken Meatballs
- 3/4 lb fresh Pineapple, sliced 3" x 3/4"
- 1/3 sec extra virgin olive oil cooking Spray
- 1/4 cup hoisin sauce
- 2 Tbsp Water
- 2 fresh peppermint leaves
Directions
Spray pineapple slices with cooking spray and grill or pan brown, lightly brush both sides with hoisin sauce. Cut rings into bite size pieces about 1 " wide (just big enough for the meatballs to sit on top of).
Prepare a medium skillet with pan spray and brown al fresco all natural Teriyaki Meat Balls over medium high heat on both sides. Add water, cover and fully heat meatballs. Skewer meatballs on top of pineapple and lightly brush with the hoisin sauce to give a glaze.
Set-up on a platter, and put remaining hoisin sauce in a small dipping bowl. Garnish with fresh mint. Serve immediately.
What a good idea--the meatballs are already made and tasty!
The above recipe is from the Food Network. Strangely a person who has been on the Food Network for a year or so is being thrown off because a few of her recipes are similar to those of Ina Garten and Martha Stewart. Seriously? It is odd to me that people can claim to hold title to certain recipes and no one else can present them on TV with simply a change or two of ingredients, or, no change at all for that matter. Just because one claims to have 'developed' a recipe doesn't (surely) mean that the rest of us cannot use the same ingredients and present the dish to be eaten without giving credit. How can anyone claim a recipe as theirs when we have been eating combined ingredients, open to all, since time began? I like to get ideas from Food Network and I don't care who developed the recipe and it isn't as if Martha hasn't used other peoples' recipes and ideas for years according to several books and articles. I don't watch Ina any more because the repeats are so often I can say the dialogue with her and if she were to claim all the recipes for chicken, then all the hens in America would be safe. There are bigger issues in this world, get over yourselves.
TV chef fired by Food Network for 'plagiarising dessert recipes from Martha
Read more: http://www.dailymail.co.uk/news/article-2102027/TV-chef-Anne-Thornton-fired-Food-Network-plagiarising-recipes-Martha-Stewart.html#ixzz1n7rOFfbX
