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	Harusame Salad by Suzi Years ago my daughter lived in Hollywood, FL near the beach and we'd go to this Japanese restaurant off of Harrison Street. I can't recall the name of the restaurant but I do recall their Harusame Salad. Crispy fried rice sticks with purple cabbage, carrots, scallions and bean sprouts. The dressing was a Kimchi sauce. I have…	3 votes 2 reviews 4 comments 10704 views
	Fried Risotto Balls by debbie Most of the work can be done a day in advance. For over-the-top cheesiness, serve with a cheese sauce for dipping. For additional flavor, start with a flavored risotto such as mushroom. This is an excellent hors d’oeuvre to serve half-way through the party to bring new interest to the food.	5 votes 2 reviews 1 comment 14482 views
	Roman Rice Balls with Mozzarella by Bob Vincent This recipe is adapted from one in Good Life Books Italian Cooking published in 1978. These are a bit time consuming to make but once the balls are formed they can be frozen individually for use later. These are great as an appetizer, side dish or buffet component. I served them with Meatball Lollipops, Red Sauce and grilled…	1 vote 1 comment 4830 views
	Mommo Otto’s Rice Balls by Chaz Graves Makes approx 20 – 25 balls. Cooked Rice balls can be frozen. Rice balls can be prepared & refrigerated for next day frying.	2 votes 2159 views
	Seafood Paella by Pam Lynn We have tried to capture something of the spirit of Spain in this seafood paella recipe - try it yourself - you won't be disappointed. And don't be put off by the number of ingredients - it's really quite simple and the results make the effort worthwhile. It should be the culmination of a whole day of relaxation, drinking, talking…	2 votes 1 review 1 comment 6688 views
	Italian Rice Balls by Corey Baseball-sized rice balls coated in breadcrumbs, deep-fried and served with bright red marinara sauce.	1 vote 2723 views