Best Porcupines Recipes

PORCUPINES

Steps:

• In a large bowl, combine the ground beef, rice, 1/2 cup of water and onion. Blend in salt, celery salt, garlic powder and pepper. Mix well. Shape into 1 1/2 inch balls.
• Preheat oven to 350 degrees F (175 degrees C). In a large skillet over medium heat, brown the meatballs; drain fat.
• In an 11x7 inch baking dish, combine the tomato sauce and 1 cup of water. Place the browned meatballs into the tomato sauce, turning to coat well.
• Cover and bake in a preheated oven for 45 minutes. Uncover, and cook for an additional 15 minutes.

OVEN PORCUPINES

Steps:

• In a bowl, combine the first seven ingredients; shape into 12 balls. Place meatballs in an ungreased 8-in. square baking dish. Combine the remaining ingredients; pour over meatballs. , Cover with foil and bake at 350° for 1 hour. Uncover; bake 15 minutes longer.

OVEN PORCUPINES

Steps:

• Heat oven to 350 degrees.
• Mix meat, rice, 1/2 cup water, the onion, salts, garlic powder and pepper.
• Shape mixture by rounded tablespoonfuls into balls.
• Place meatballs in ungreased baking dish, 9x13 inches.
• Stir together remaining ingredients; pour over meatballs.
• Cover with aluminum foil and bake 1 hour.

PORCUPINES IN MUSHROOM SAUCE

Steps:

• Combine the hamburger, egg, onion, rice, salt, and pepper and blend well.
• Form into small meatballs.
• Place meatballs in a glass pie dish and cover with a microwave-safe plate.
• Microwave on high for 9 minutes.
• When done remove from microwave carefully (it will be very hot, and will make a lot of steam when you remove the cover plate).
• Pour the fat out and discard.
• Oooh, look at all the fat you got rid of!
• Combine the 2 cans of soup with 1/2 cup water in a crockpot.
• Add the meatballs and cook for 1-2 hours or until the rice has softened (not to long, though, or the rice will absorb all of the moisture and you'll just have one large mass).
• Serve over mashed potatoes.

MERINGUE PORCUPINES WITH CREAM FILLING

Steps:

• Heat oven to 400 degrees. Line two baking sheets with parchment paper.
• Scoop spoonful of meringue onto large oval soup spoon, and use another soup spoon to form meringue into shape of small egg. Use second spoon to push meringue oval off first spoon, and onto parchment. Spoon 12 ovals onto each prepared baking sheet. Using a small offset spatula, pull out spikes of meringue, creating porcupine effect.
• Reduce oven to 200 degrees; bake until meringues are crisp on outside but have marshmallow consistency inside, about 1 hour. Reduce oven to 175 degrees if meringue starts to brown. Remove from oven, and gently press bottom of each meringue so that it caves in and can be filled. Turn off oven, and return to oven to dry, about 20 minutes. Let meringues cool completely before filling.
• Combine the cream and almond extract in a chilled bowl of an electric mixer, and whip on medium speed, until just stiff, about 2 minutes. Fill half the hollowed meringues with cream, the remaining half with preserves, and sandwich together. Serve as soon as possible after filling.

MERINGUE PORCUPINES

Steps:

• Preheat oven to 200 degrees. Line 2 baking sheets with parchment paper, and set aside.
• Scoop a spoonful of meringue onto large oval soup spoon, and use another soup spoon to form meringue into shape of small egg. Use second spoon to push meringue oval off first spoon and onto parchment. Spoon 12 ovals onto each prepared baking sheet. Using a small offset spatula, pull out spikes of meringue, creating a porcupine effect.
• Bake cookies until they are crisp on outside but have marshmallow consistency inside, about 1 hour. Reduce oven to 175 degrees if meringue starts to brown. Remove from oven, and gently press bottom of each meringue so that it caves in and can be filled. Turn off oven, and return meringues to oven to dry, about 20 minutes. Let cool completely on parchment on wire racks before filling.
• Put cream and almond extract in the chilled bowl of an electric mixer fitted with the whisk attachment, and mix on medium speed until just stiff, about 2 minutes. Fill half of the hollowed meringues with cream, and the remaining halves with preserves. Sandwich together. Serve immediately.

SALMON RICE PORCUPINES

Steps:

• Mix together salmon and liquid, uncooked rice, grated carrot, egg, onion, salt and pepper, chives and curry powder if you want.
• Form into 6 balls.
• Place in a greased baking dish.
• Mix cream of mushroom soup and water together; cover the balls.
• Cover with foil paper.
• Bake for 1 hour at 375 degrees Fahrenheit.
• Recipe says serves 6 but I'm guessing serves 3.

SCALLOP "PORCUPINES" WITH BASIL-MINT SAUCE

Steps:

• Stack phyllo sheets atop one another on work surface. Cut crosswise into 2-inch-wide strips. Stack strips atop one another; cut crosswise into 1/4-inch-wide strips. Place strips in medium bowl. Using fingers, toss strips to separate. Mix flour and curry powder in pie dish; add salt and pepper. Whisk egg to blend in small bowl. Coat scallops 1 at a time with flour mixture. Dip into egg, then into phyllo strips, coating completely. Place on plate.
• Preheat oven to 350°F. Pour enough oil into heavy medium saucepan to reach depth of 3 inches; heat to 350°F. Working in batches, deep-fry scallops just until coating is golden, about 25 seconds. Using slotted spoon, transfer scallops to baking sheet. Bake scallops just until opaque in center, about 6 minutes. Drain on paper towels. Divide Basil-Mint Sauce among 4 plates. Top each with 3 scallops.

RICE AND BEEF PORCUPINES

Steps:

• Mix ground beef, uncooked rice, onion, garlic powder, salt, pepper, and poultry seasoning if using. Form ground beef into small balls.
• Add oil into pan and heat; add balls and brown lightly.
• Add tomato sauce and water.
• Cover and simmer 45 to 50 minutes, or until rice is tender.

MEATBALLS OR PORCUPINES IN SAUCE

Steps:

• Beat egg in bowl with spoon. Mix in next 6 ingredients in order given. Shape into 25 balls.
• Brown meatballs in cooking oil in frying pan. Pile into 2 quart (2 L) casserole.
• Mix soup and remaining milk together. Pour over meatballs. Bake covered in 350°F oven for about 1 hour.
• PORCUPINES: Add 1/4 cup long grain rice to meat mixture. Shape into at least 25 balls. Place in single layer in pan allowing room for expansion. Combine soup with 1 1/4 cups water. Pour over top. Cover. Bake in 350 F oven for 1 hour or until rice is cooked. Serves 4 to 5.
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BEEF PORCUPINES (CAJUN STYLE)

Steps:

• Mix first nine ingredients, well.
• Shape into elongated meatballs.
• In large skillet, brown meatballs on medium high heat.
• Remove from pan. Drain all but one tablespoon of the fat.
• Saute large onion, bell pepper, and garlic until onions are transparent.
• Return meatballs to the pan.
• Mix beef base and 2 - 1/2 cups hot water.
• Slowly pour into skillet over meatballs.
• Heat over high heat until liquid comes to a boil. Reduce heat to medium low. Cover. Cook for 25 minutes.
• Dissolve cornstarch in 1/4 cup cold water.
• Pour over meatballs. Stir.
• Add peas, mushrooms, parsley, and green onion.
• Cover and simmer for 4 minutes. Serve.

PRESSURE COOKER PORCUPINES

Steps:

• Mix first six ingredients by hand until completely blended.
• Separate and roll mixture into 2" balls.
• Place on bottom of cold pressure cooker.
• Add condensed soup and water (no need to stir).
• Lock on lid and bring contents to High pressure over high heat.
• Once pressure has been reached, allow to cook for 8 minutes.
• As soon as the cooking time is done remove cooker from heat and using the manufacturer's recommended instructions, rapidly remove pressure and open cooker.
• Serve while hot.

OVEN PORCUPINES

Steps:

• 1. Heat oven to 350. Mix meat, rice, 1/2 cup water, onion, salts, garlic powder and pepper. Shape mixture by rounded Tbsp. into balls. Place meatballs in ungreased 8 inch baking dish.
• 2. Stir together remaining ingredients; pour over meatballs. Cover with aluminum foil; bake 45 minutes. Uncover, bake another 15 minutes.

BEEF PORCUPINES

Steps:

• 1. Mix half of marinara sauce in with everything except for broth, oil and water.
• 2. Form meatballs.
• 3. Fry meatballs in oil until lightly browned.
• 4. Add rest of marinara, broth and water.
• 5. Cook until tender, about 40 minutes, with the pan covered.
• 6. Or bake in the oven at 350 degrees for 40 minutes.

PORCUPINES

Steps:

• Mix together: beef, bread crumbs, egg, salt, paprika, and green pepper.
• Form into balls using about 1/3 cup meat mixture for each.
• Roll each ball in rice to coat lightly, then flatten somewhat to form thick patties.
• Heat Prego and chili powder in deep saucepan.
• Add patties to sauce, making sure there is sauce all over the patties (otherwise your rice will not cook well and will be crunchy--yuk).
• Cook covered over medium heat until done (about 45 minutes), turning patties as needed to keep well covered in sauce.

PORCUPINES

Steps:

• Heat oven to 350*.
• Mix together all of the meatball ingredients.
• Shape mixture into 9 meatballs and place in an ungreased 8x8" baking dish.
• Stir together sauce ingredients and pour over the meatballs.
• Cover with foil and bake 45 minutes.
• Uncover and bake 15 minutes longer.

PORCUPINES

Steps:

• 1. Seperate the rice from the package of beef flavoring. (Keep the flavoring to the side for the moment.)
• 2. Thoroughly mix together the ground beef, rice and egg.
• 3. Create happy-medium sized "porcupine" meatballs out of the mixture and place into a large skillet pan. (The porcupine shouldn't be any larger than an inch across.)
• 4. Now measure out how much water you need (on the back of the beef rice box) and stir in the beef seasoning.
• 5. Add this murky water to your skillet pan and bring to a low boil. Place a lid on the porcupines and let simmer, turning every couple of minutes.
• 6. You'll know your porcupines are done when they are beefy brown! Serve with some mashed potatoes and enjoy!

SOUR CREAM PORCUPINES

Steps:

• Combine ground beef with rice, paprika, salt, and onion. Shape into 16-20 meatballs. Bown in hot shortening in skillet. Arrange balls in 1 1/2 quart casserole or 8 inch round baking dish. Drain fat from skillet, combine water, bouillon cube, worcestershire sauce and soup in skillet. Stir. Add sour cream, pour over meatballs. Bake uncovered at 350 degrees for 45 minutes. Serve with noodles.

MEATBALL PORCUPINES

Steps:

• 1. Mix beef, rice, milk, onion, salt, celery salt, garlic salt and pepper. Form into 4 medium balls.2. Fry in melted shortening, turning frequently, until light brown (but not crusty) on all sides. Add tomato sauce, water and Worcestershire sauce. Mix well.3. Cover simmer 45 minutes over low heat. Add a small amount of additional water if liquid cooks down too much.1 SERVING: Calories 440 (Calories from Fat 215) Fat 24g (Saturated 8g) Cholesterol 65mg Sodium 1630mg Carbohydrates 32g (Dietary Fiber 2g) Protein 26g.