Appetizers

Two Cheese Buffalo rice balls

129

These round balls of ooey gooey cheesiness make for the best appetizers and the prefect parry food.

6
2 cups rice (raw)
½ cup mozzarella (shredded)
½ cup parmesan (shredded)
½ cup buffalo sauce
2 eggs (beaten)
2 cups plain bread crumb
1 tablespoon Italian seasonings
1 tablespoon butter
½ teaspoon salt
½ teaspoon pepper
6 cups vegetable or olive oil for frying
Step 1: Boil the rice in a medium sauce pan for 20-22 minutes or until al dente over med-high heat. Step 2: while the rice is cooking prepare two bowls, to one add the eggs and beat until mixed well. To the other add bread crumb and Italian seasonings and mix. Step 3: when the rice is done strain and add back into the pan, add mozzarella, parmesan, butter, salt, pepper, and the buffalo sauce. Next take an ice cream scoop and scoop out the rice mixture and set the half-formed balls on a plate. Chill in the freezer for 15-20 minutes Step 4: pre-heat oil in a medium pot over med-high heat, pre-heat until the oil is between 350 to 375 degrees, next take out the rice balls and finish forming. Step 5: Place the rice balls in the egg and then in the bread crumbs do this twice before frying for a nice Layer of crumbs fry for 1 ½ to 2 ½ minutes or until golden brown Serve and enjoy
Nutritions

Calories
2732

Sodium
2572mg
107% DV

Fat
264g
406% DV

Protein
15g
30% DV

Carbs
21g
7% DV

Fiber
6g
27% DV

Mezcal Negroni

1506

Simplicity & good Mezcal take the Campari cocktail, Negroni, from classic to iconic.

Mezcal Negroni:
1 fl. oz. Mezcal ( El Silencio Espadin )
1 fl. oz. Carpano Antica Formula Vermouth
1 fl. oz. Campari
1

Stir with Ice & Strain
Pour into Rocks Glass
Garnish with Orange Peel


See the full directions on my site
Nutritions

Calories
0

Sodium
0mg
0% DV

Fat
0g
0% DV

Protein
0g
0% DV

Carbs
0g
0% DV

Fiber
0g
0% DV