4 oz softened cream cheese
2 cup grated chedder cheese
1 tbsp grated onion
1 tbsp milk
1 tbsp worcestershire sauce
2 tbsp minced seeded jalapeno peppr
2 tbsp minced seeded red bell peppr
2 tbsp minced pepperoni
1 tbsp chili powder
Directions
Allow cheeses to warm to room temperature. Mix cheeses, milk, onion,
and Worcestershire sauce with electric mixer. Add peppers and
pepperoni and gently mix. Rap mixture in plastic rap and refrigerate
until firm. While still in plastic rap, form in to ball shape, unrap
and roll in chili powder. Serve with your favorite crackers.
Servings: 1 servings
"Some Like It Hot" Cheese Ball Recipe brought to you by Recipe Ideas
Categories: Appetizer; Cheese
The History of Recipes
It is actually possible to track the history of recipes far back into the far past, in truth as far back into recorded history as the Egypt of the Pharoahs, and maybe even further. In practice though, sadly, these early cookbooks were just simple hieroglyphic instructions for meal preparation.
As we move into Roman times 25BC a roman called Apicius created some documents which described recipes enjoyed by wealthy Romans. He tells us how the meals of wealthy Romans were divided into hors d`oeuvre, main course and dessert, a style of dining still practiced today. He also informs us how the cooks of Roman times used many spices and herbs, including a few that will be familiar to modern cooks like thyme, mint and parsley. Later, in the 15th century, people returning from the crusades brought back many new foods and spices from the holy lands, including spices such as parsley, basil and rosemary. These new foods and spices was responsible for a torrent in publications on food, some of which are now in private libraries. The arrival of TV gave us celebrity chefs and the spin-off recipe books. Which pretty much brings us to the present day and the invention of the internet, allowing everybody to search through thousands of recipes just like those on this site. |
We hope you enjoy this _Some Like It Hot_ Cheese Ball recipe.
