Cream-style horseradish sauce
|5.||Cayenne pepper||⅓ teaspoon|
Ground black pepper
|12.||Salt||1 ½ teaspoons|
|13.||Cayenne pepper||1 ½ teaspoons|
Ground black pepper
|18.||Ground cumin||⅛ teaspoon|
Vegetable oil for frying
1 . Stage
Make sauce: Mix mayonnaise, horseradish, ketchup, paprika, cayenne, salt, oregano, and black pepper together in a medium bowl until well combined. Cover and store in the refrigerator until needed.
2 . Stage
Make coating: Beat milk and egg together in a medium bowl until well combined. Mix flour, salt, cayenne pepper, paprika, black pepper, oregano, thyme, and cumin together in a separate bowl. Set both bowls aside.
3 . Stage
Prepare onion: Slice 1 inch off of the top and bottom of onion and remove the papery skin. Remove a 1-inch diameter core from middle of onion, leaving the very bottom of the root end intact. Use a large, sharp knife to slice down center of onion about 3/4 of the way down; turn onion 90 degrees and slice again. Keep slicing each section in half until you have 16 sections, being careful not to cut through bottom of onion.
4 . Stage
Spread "petals" apart. (To help keep them separate, you could plunge onion into boiling water for 1 minute and then into cold water to stop the cooking.)
5 . Stage
Dip onion into milk mixture and then coat well with seasoned flour mixture, separating the petals and sprinkling the flour mixture between them. Dip onion back into milk mixture, then coat with flour mixture again to ensure all pieces are well coated.
6 . Stage
Heat oil in a deep fryer or deep pot to 350 degrees F (175 degrees C). Make sure you use enough oil to completely cover the onion when it fries.
7 . Stage
Lower onion, cut-side up, into the hot oil and fry until golden brown, about 10 minutes. Drain on a rack or on paper towels.
8 . Stage
Open center of onion wide enough to fit the bowl of dipping sauce and serve. Trkeillor
1 . Cream butter in a mixing bowl with an electric mixer on medium until butter is soft and fluffy. Gradually beat in confectioners' sugar, about 1/2 cup at a time; beat in almond extract. Gently fold the marshmallow creme into the frosting until thoroughly incorporated.
1 . Mix chicken broth, brown sugar, vinegar, soy sauce, sesame oil, chile paste, and garlic together in a small pot. Bring to a boil. Reduce heat to a simmer.
2 . Dissolve cornstarch in water; add to the simmering mixture. Cook until sauce thickens, about 10 minutes.
1 . Stir ketchup, tamari, mustard, and white pepper together in a bowl.
1 . Place potatoes into a pot and cover with salted water. Bring to a boil at medium-high heat and cook until tender, about 10 minutes.
2 . Remove potatoes from heat and drain. Place potatoes back in the hot pot. Add milk, butter, curry powder, salt, turmeric, garlic powder, onion powder, coriander, and cayenne pepper.
3 . Mash potatoes with a potato masher until smooth and seasoning is evenly distributed.
1 . Season pork with taco seasoning. Heat oil in a large skillet over medium high heat. Add seasoned pork and saute until browned, 5 to 7 minutes. Add salsa and peach preserves and mix well. Cover skillet and reduce heat. Let simmer gently for about 10 minutes and serve.
1 . Preheat the oven to 350 degrees F (175 degrees C).
2 . Bake pie crust in the preheated oven until just starting to brown, about 10 minutes. Set aside to cool.
3 . Meanwhile, whisk together eggs, cream, salt, pepper, and hot sauce in a large bowl until well combined. Stir in crabmeat, Monterey Jack, Parmesan, and green onion.
4 . Pour crab mixture into cooled pie crust.
5 . Bake in the preheated oven for 25 to 30 minutes. Turn the oven off, keep the door closed, and leave quiche in the oven until firm, 20 to 30 minutes. Remove from the oven and serve hot.
1 . Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking dish.
2 . Combine corn flakes, Parmesan cheese, and ranch dressing mix in a bowl. Dip chicken in melted butter; roll each chicken breast in corn flake mixture until evenly coated. Place coated chicken in the prepared baking dish.
3 . Bake in the preheated oven until chicken is no longer pink in the center and the juices run clear, about 45 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). gnomeygoose
1 . Mix sugar, buttermilk, butter, corn syrup, and baking soda together in a large pan over medium heat. It will expand because of the baking soda. Bring to a boil; reduce heat and let simmer for 5 minutes. Take off the heat and stir in vanilla extract. Serve warm.
1 . Heat oil in a skillet over medium heat. Add onions to the hot oil and saute for 3 minutes. Carefully add mustard greens, garlic, and water; cover immediately and steam until greens are slightly wilted, about 4 minutes.
2 . Remove cover and mix greens. Stir in sesame oil and soy sauce. When greens are at desired texture, add sesame seeds and season with salt and pepper.
1 . Melt the butter in a small skillet over medium heat. Combine brown sugar, soy sauce, vinegar, pepper and garlic. Bring to a boil, then remove from heat.
2 . Mix with cashews and pour in broccoli sauce. Serve immediately.
3 . Bon Appetit!!!
1 . In a large bowl, whisk together the strawberry gelatin mix and 9 cups of boiling water. Set aside. In a large pot, bring the remaining 9 cups of water to a boil. Stir in the sugar until dissolved. Pour the sugar water into the gelatin water, then stir in the pineapple juice and lemon juice, mixing well. Pour into four 1-gallon size resealable freezer bags, or pretty Bundt pans to freeze.
2 . To make punch, place one of the frozen portions into a punch bowl, and pour 1 bottle of ginger ale over.
1 . Place sun-dried tomatoes in a bowl and cover with warm water for 5 minutes, or until tender.
2 . In a food processor or blender combine sun-dried tomatoes, basil, parsley, garlic, pine nuts and onion; process until well blended. Add vinegar, tomato paste, crushed tomatoes and red wine, and process. Stir in olive oil and Parmesan cheese. Season with salt to taste.