MamasHealth.com Home Appetizer Recipes Artichoke dip Black bean salsa Bruschetta with garlic Buttery carrots Candied brussel sprouts Corn nachos Crab dip Mint cantaloupe Spinach quiche Quiche Simple Quiche Stuffed rice balls Stuffed tomatoes Zucchini Cakes Links Email Mama Appetizer Recipes Beverage Recipes Bread Recipes Breakfast Recipes Burger Recipes Butter Recipes Casserole Recipes Chicken Recipes Crockpot Recipes Dessert Recipes Egg Recipes Jamaican Recipes Pickled Recipes Pasta Recipes Pizza Recipes Rice Recipes Salad Recipes Sauce Recipes Seafood Recipes Shake Recipes Soup Recipes Thai Recipes Tofu Recipes Turkey Recipes Vegetarian Recipes Egg Substitutes Meat Substitutes Tips for healthy holiday meals Cooking tips Wine info Inexpensive Ovens Mama's kitchen dilemmas	Rice balls stuffed with tomato and mozzarella Ingredients: 3 cups of basmati rice, cooked 2 gloves of garlic 4 medium balls of mozarella, quartered 14 cherry tomatoes, quartered 2 tsp of olive oil 1 cup of breadcrumbs, seasoned with salt, pepper and basil flakes Directions: Add the oil garlic and tomatoes to a pan on a medium heat. Simmer until the tomatoes fall apart. In a mixing bowl combine the rice and tomato sauce. Mix the sauce on the rice conservatively. The consistency of the rice should be pasty so as to render into balls. Take a piece of mozzarella and a handful of rice. Cup the rice around the piece of mozzarella as though you were making a snowball. Repeat. Roll the rice ball in the breadcrumbs and place on a baking sheet and in a 250 degree oven for 5-8 minutes. Makes: 16 rice balls       Twice baked potato shreds Ingredients: 7 large potatoes, shredded 1 cup of fresh chopped herbs, thyme, basil and rosemary 1 large onion, chopped 4 tbsp of olive oil 1 tbsp of white wine sea salt and pepper Directions: Sautee the onion and herbs in the oil and wine in a large pan over a medium heat for 5-8 minutes. Add the potato shreds and brown them. Empty the potatoes shred onto a baking sheet. Spread them out equally and sprinkle them with sea salt and pepper. Place the baking sheet in the oven at 350 degrees for 10 minutes or until the potatoes are crunchy. Serves 4 persons	Sign up for our Email Newsletter For Email Marketing you can trust
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