Onion Peels

This is an Applebee's knockoff recipe

1 large White Onion

Creamy Horseradish Dipping Sauce (Recipe Follows)

1/2 cup all-purpose Flour

1/2 cup Progresso Plain Bread Crumbs

1/2 teaspoon Salt

1/2 teaspoon Ground Black Pepper

1 1/2 cups Milk

4 -6 cups Shortening, as required by your deep fryer *Or fry in vegetable oil in deep fryer

 

Directions

1. Heat the shortening to 350 degrees in a deep fryer.
2. Slice the stem end and the root end off onion, then, with the onion resting on a flat side, cut down through the onion, slicing it in half.
3. Slice each half 4 to 5 more times in a spoke fashion to create wedges of onion.
4. Separate the onion pieces.
5. Create batter by combining all dry ingredients in a medium bowl.
6. Whisk in milk until batter is smooth then let the batter sit for 5 minutes.
7. It should thicken.
8. Whisk batter again.
9. When oil is hot dip each onion piece in the batter, let some of the batter drip off then drop the coated onion piece carefully into the hot oil.
10. Repeat, frying 8 to 12 at a time for 1 to 2 minutes or until light brown.
11. Drain on a rack or paper towels.
12. Repeat until the onion is used up, stacking the newer batches on top of the old ones to keep them warm.
13. When they’re all done, serve the fried onion slices on a plate or in a paper-lined basket with horseradish dipping sauce (recipe below) on the side.

Creamy Horseradish Dipping Sauce

Ingredients

• 1/2 cup Mayonnaise
• 1 tablespoon prepared Horseradish
• 2 teaspoons White Distilled Vinegar
• 1 teaspoon Water
• 1 teaspoon Paprika
• 1 teaspoon Ketchup
• 1/4 to 1/2 teaspoon medium grind Black Pepper
• 1/8 teaspoon Dried Oregano
• 1/8 teaspoon Cayenne
• 1 dash Garlic Powder
• 1 dash Onion Powder

1. Combine all ingredients in a medium bowl with a whisk.
2. Mix until creamy then cover and chill until ready to use.

Cheesy Chili Dip

Margarita Dip

Spinach and Cheese Dip

Mini Cheese Balls

Flavor Infused Cream Cheese Nibbles

Sun Dried Tomato and Garlic Dip

Cheesy Spinach and Artichoke Dip

Cheese Ball

Layered Tomato Dip

Pizza Dip

8oz cream cheese
1 tsp Italian seasoning
2 cups shredded mozzarella cheese
3/4 cup parmesan cheese
8oz jar pizza sauce

Take your cream cheese and Italian seasoning and mix together. Put into bottom of 8 by 8 casserole dish. Top with half of the mozzarella and parm cheeses. Pour you pizza sauce on top of the cheese. Then top with remaining cheese, sprinkle with more seasoning, and bake at 350' for 30 minutes... SERVE WITH sliced baguettes.

Note: Add finely chopped pepperoni for added fun:-)

Pizza Pocket or Meat Pattie

4 C flour

1 t sugar

1 t yeast

5 T vegetable oil

warm water (this is the part you have to guess!:-/ I have no idea how much....I think its well over a cup, but start with a cup and then add until the consistency looks right)

Add all ingredients together and knead in mixer until you get a nice dough (not sticky, but not too dry) Can add flour/water to adjust - there is no exact measurements!

Divide up dough into balls - depending on the size you want your patties...I do mine about the size of a squash ball (bigger than a golf ball) - I think this makes about 14-16 patties?

Line them up on the counter and cover with a tea towel.

Organize your filling:

Pizza - sauce, cheese, pepperoni, whatever else you want in there

Beef - canned corn beef (we prefer Hereford brand or Grace - found with the Spam/tuna etc, or in the ethnic/Caribbean section)

Season your beef (remove the "fat" - ie. dogfood like jelly at the bottom of the can) - then add worchester, onion powder, garlic powder, black pepper, chopped cilantro, Maggi seasoning (if you have it) (don't add salt though, the beef itself is salty)

1 can of beef makes approx 8 patties? I think the amount of dough in this recipe should make approx 16?

Roll out your ball of dough into a circle. Add your filling to one side and then fold the other side over and press with a fork to seal. Flip patty over and press other side too to make sure it won't open when frying.

Pizza - approx 1 T sauce, about 1 t cheese, about 2 pepperoni slices (I chop mine up)

Beef - approx 2 T filling - press down/spread it a little bit

Heat a few inches of oil in your wok/frying pan (whatever you use to fry). Cook patties until golden, flipping to ensure equal cooking

Drain on paper towel.

Chick-Fil-A Bites

2 large chicken breasts cut into bite sized pieces and seasoned with salt & pepper.
3/4 C milk
1/4 C pickle juice (juice from a dill pickle jar)
1 egg
1 1/4 C flour
2 T icing sugar (powdered sugar)
2 t salt
1 t pepper
1/2 to 1 C peanut oil (can sub out canola or veg., but C.F.A. uses peanut, officially)

Whisk together milk, egg & pickle juice and put in ziploc bag. Add chicken, and marinate in fridge for 2-4 hours.

Combine flour, sugar, salt & pepper in another large ziploc. Shake to combine. Remove chicken from marinade, and add to bag; shake to coat it.

Heat about 1/2 the oil in large pan until ready to fry, and cook the chicken in small batches, so you're not over crowding the pan. Add more oil as needed.

Chili Bean Dip

1 pkg cream cheese
1 can chili beans
  Salsa
  texmex shredded cheese

Spread cream cheese on bottom of glass baking dish. Drain chili beans and
spread over cream cheese. Then cover with a layer of salsa. Cover with
Tex-mex cheese. Bake at 350 until melted and heated through.
Serve hot with tortillia chips.

My Note: Chili beans are sometimes are to find. I have used President's Choice
Smokin' Stampede beans in barbeque sauce. You want a baked bean that has
been cooked with spices, not just a can of regular baked beans.

Hot Oniony Cheese Dip

1 pkg cream chese, softened; (250g)
1/3 cup miracle whip
1 tablespoon dry onion soup mix
1 cup shredded mozzarella cheese
1/3 cup sliced almonds; toasted

Heat oven to 350. Mix first 3 ingredients in medium bowl. Stir in
mozzarella. Spoon into ovenproof serving dish. Bake 15 to 20 min. or until
heated through, stirring after 8 min. Top with nuts.

Make ahead: first 4 ingredients can be mixed ahead of time. Refridgerate up
to 6 hours. When ready to serve, bake uncovered as directed, increasing
the baking time if necessary until dip is heated through. Top with nuts.

Serve with fresh vegetables, Christie Wheat Thins and/or Triscuit Thin
Crisps Crackers.

Mexican Dip

1 1/2 lb velveeta cheese, cubed
1 lb sharp cheddar, cubed
3  jalapeno peppers,chopped
1 can (28oz)delmonte stewed tomato
6  cloves of garlic
4  green onions,chopped fine

Layer cheese in a casserole.  Pour other ingredients over.  Bake at
250°F for 2 hours.  It helps to chop the tomatoes a bit before mixing.
This also freezes well and can be reheated in the microwave or oven.
Serve with potato chips, naco or tortilla chips for dipping.

Shrimp Dip Seafood Platter

1 large cream cheese
1/2 cup sour cream
1/4 cup mayonaise
1 cup cocktail sauce
1 can shrimp or crab
1  green pepper,chopped finely
1  green onions,chopped finely
1  tomato, chopped finely
1  mozzarella cheese

Mix cream cheese, sour cream and mayonaise.  Spread on platter.  Cover
with cocktail sauce. Sprinkle on shrimp.  Sprinkle on vegetables.  Sprinkle on a layer of
cheese. Serve with crackers for dipping.

Beccy's note: you can MYO (make your own) to your own taste with ketchup, horse radish and lemon juice.

Quinoa Salad

3 cup frozen corn
1 cup water or broth
1 cup quinoa
1/2 cup lemon juice (fresh)
1/2 cup olive oil
1/2 cup chopped fresh parsley
3 cup chopped green onions
2 cup cloves of garlic, crushed
 salt and pepper to taste
1 can black beans, drained
1  or 2 chopped tomatoes
1 cup salsa (maybe up to 2c)
1 cup grated cheddar cheese

Pronounced "keen-wa". Simmer corn, water and quinoa together. Cool
and add dressing of lemon juice, oil and spices. Add other
ingredients. Serve with tortilla chips.

The first time I had this deliciousness was at my friend Lisa Gleason's. It is a great appetizer, snack or meal.

Brie Heaven

1 wheel brie cheese
1/2 cup slivered almonds
1/2 cup onions
1/3 cup dried cranberries

Sauté onions in butter. Peel back the top part of the Brie, and sprinkle
almonds, cranberries and onions on top. Bake at 350 until soft. (Half hour
to 45 mins) Serve with crackers!!

Mozzarella & Red Onion Spread

Shredded mozzarella cheese
Diced red onion
Mayonnaise

Mix all together until it "looks right". You want it to be moist with the mayo, but not to "watery". Red onion to taste. Make this at least a few hours in advance of eating it, so the flavours can meld. Tastes even better the next day! Serve with Toppers or similar cracker.