Recipes

[Beebee2]

Panko Breaded Onion Rings

2 large Vidalia or other sweet onions
1 c all-purpose flour, more if needed
1 t salt
1/2 t ground black pepper
1/4 t ground red pepper
1 t garlic powder
1 t dried oregano
3 eggs
2 c Kikkoman Panko Japanese Style Bread Crumbs
1 c oil

Slice onions to about 1/4-1/2 inch thickness. Separate slices and set aside

Set up your breading station with 3 bowls.

In the first bowl combine flour, salt, ground black pepper, ground red pepper, garlic powder and dried oregano.

In the second bowl whisk the eggs together

In the third bowl place your Panko Bread Crumbs

Heat the oil in a frying pan on medium low heat. (I started out at medium and burned the first couple of onion rings)

The dredging of the onions is a “double-dip” process. This allows the breading to be a bit thicker and tastier, especially if you’ve cut your onions into larger 1/2 inch pieces.


Dredge onions in flour, shaking off any excess or clumps that may have formed

Dredge onions in egg wash

Dredge onions back in the flour, again shaking off any excess or clumps that may have formed

Dredge onion back in egg wash

Dredge onion in Panko Bread Crumbs

Place breaded onions in the hot oil

Once onions are placed in the hot oil they will cook and brown very fast if the oil is up too high so keep an eye on them and adjust temperature as needed.

Take out of oil when Panko Bread Crumbs turn a nice light brown color. Place on a plate covered with a napkin or paper towel to soak up excess oil from frying.

Serve with your favorite dipping sauce. We used our Homemade Ranch Dressing recipe!

Recipe inspired by: Never Enough Thyme
thebestblogrecipes.com

next ingredient: chicken broth

[forrestwolf]

This is a great recipe from a fellow Q recipe poster.........

Carmelizing Onions in a Crock Pot... by whispy Recipe

Ingredients

6-8 vidalia or other sweet onion (worked just fine with those yellow onions in a

bag)- stem and root end removed, peel, leave whole

1/2 cup butter (1 stick)

one 10 oz can chicken or vegetable stock (I mixed up some better than bouillon

chicken broth)

Directions

1. Place onions, butter, broth in slow cooker, set on low, and cook until onions are

2. deep golden brown and very soft, 12-24 hours. It's almost impossible to overcook

3. (direct quote from author) so for for the deepest brown.

4. Use the onions and liquid to flavor soup, stock stews. They make wonderful

5. additions to risotto, pasta sauce, and pizza topping (drain liquid)

6. Store in fridge up to 2 weeks or in the freezer for one year.

NEXT INGREDIENT: FRESH TOMATOES

[walker]

Eggplant with Tomatoes

1 large eggplant

2 Tablespoons butter

1 cup whole kernel corn

4 tomatoes, quartered

1/4 cup bread crumbs

1/2 teaspoon sugar

1 teaspoon salt

1/2 teaspoon pepper

1 Tablespoon grated cheese

Pare eggplant; slice into 1/2 inch slices. Cook in boiling salted water 10 minutes; drain.

Butter a casserole dish, arrange eggplant, corn and tomatoes. Cover with bread crumbs, sugar, salt, and pepper. Bake 30 minutes in preheated 300 degree oven. Sprinkle with cheese; place in oven until cheese melts. Serves 6.

NEXT INGREDIENT: MOZZARELLA CHEESE

[forrestwolf]

Marinated Cheese Balls

Ingredients

1/2 cup olive oil

3 tablespoons fresh lemon juice

4 1/2 teaspoons finely chopped fresh rosemary leaves

4 1/2 teaspoons finely chopped fresh oregano leaves

4 1/2 teaspoons finely chopped fresh flat-leaf (Italian) parsley

3/4 teaspoon salt

1/2 teaspoon crushed red pepper flakes

1/2 teaspoon tricolored peppercorns, coarsely crushed

2 containers (8 oz each) bocconcini (small fresh mozzarella cheese balls), drained (I USUALLY BUY THE BelGioioso PRESLICED FRESH MOZZARELLA IN THE LOG SHAPE)

In 1-gallon resealable food-storage plastic bag, place oil, lemon juice, herbs, salt, pepper flakes and peppercorns. Seal bag; shake to blend.

Add cheese balls. Seal bag; turn to coat. Refrigerate at least 4 hours to marinate, turning occasionally. Serve

NEXT INGREDIENT: FLOUR TORTILLIAS

[Zhills]

Seven-Layer Tostadas

Ingredients:
1 can (16 oz.) refried pinto beans
1 1/2 cups guacamole
1 cup light sour cream
1/2 tsp. your favorite Taco Seasoning
1 cup finely grated low-fat cheese
1 cup chopped tomatoes
1/2 cup thinly sliced green onions
1/2 cup sliced black olives
6-8 whole wheat flour tortillas,
olive oil for greasing baking sheet, about 1 tsp.

Instructions:

Place a baking sheet inside the oven or toaster oven and let it get hot while you preheat oven to 450F/230C, about 10 minutes. Carefully remove baking sheet, drizzle a tiny bit of olive oil on it and spread around with a paper towel, and put flour tortillas on the baking sheet. Toast tortillas in the oven until they're crisp and barely starting to brown, turning several times. This will take less than 5 minutes so watch them carefully.

While tortillas are crisping, put the refried beans in a bowl, stir to break them apart, and microwave 2-3 minutes, or until they're hot.
Stir the Taco Seasoning Mix into the sour cream.
Chop the onions, slice green onions, and slice the olives.
(If you're using homemade guacamole and cheese that needs to be grated you'll need to prepare those as well.)

Put crisped tortilla shell on a plate and top with:
--a thin layer of refried beans (1-2 tablespoons)
--a thin layer of guacamole (1-2 tablespoons)
--a thin layer of seasoned sour cream (1-2 tablespoons)
--several generous pinches of finely grated low-fat cheese
--chopped tomatoes
--thinly sliced green onions
--sliced olives

Serve right away, with salsa or hot sauce if desired. You can keep the topping ingredients in the fridge and crisp more tortillas later to use any leftovers.

Next ingredient: Crab

[forrestwolf]

This is a recipe that was posted by LoLa last year.......

Crab Jalapeno Hushpuppies
(recipe source: evilshenanigans.com)

These are honestly one of the best things on earth! I've made them as appetizers and have even enjoyed them (on occasion) for dinner. They are light and crispy with a subtle hint of heat which melds nicely with their creaminess. Your family and friends will love these!

4 ounces (about 1 cup) all-purpose flour
3 ounces (about 3/4 cup) cornmeal
1/2 teaspoon baking powder
1 teaspoon kosher salt
2 tablespoons sugar
1/2 cup buttermilk
1 egg
1/2 stick (4 tablespoons) unsalted butter, melted
1 ounce cream cheese, melted
12 ounces lump crab meat, picked through for shells
1/3 cup shredded sharp cheddar cheese
1 jalapeno, minced
1 clove garlic, minced
Oil, for frying

Heat 3-inches of oil in a pot, with at least a 3-inch air gap at the top, to 350F.

In a medium bowl whisk together the flour, cornmeal, baking powder, salt, and sugar until well combined.

In a separate bowl whisk together the buttermilk, egg, butter, and cream cheese until well mixed. Add the wet ingredients to the dry and mix until most of the flour mixture is moistened. Add the crab, shredded cheese, jalapeno, and garlic and mix until well combined.

Scoop the mixture by the rounded tablespoon into the hot oil. Cook, turning occasionally, until the hushpuppies are golden brown all over, about 4 minutes. Drain on a wire rack and cool slightly. Serve warm.

NEXT INGREDIENT: PEPPERONI

[Zhills]

Pizza Crescents

Ingredients

1 (8-oz.) can Pillsbury™ Refrigerated Crescent Dinner Rolls

24 slices (about 5 oz.) pepperoni

2 oz. (1/2 cup) shredded mozzarella cheese

1 cup tomato pasta or pizza sauce, heated

· 1 Heat oven to 375°F. Separate dough into 8 triangles; pat out each triangle slightly.

· 2 Place 3 slices pepperoni, slightly overlapping, on center of each triangle. Top each with about 1 tablespoon cheese.

· 3 Roll up, starting at shortest side of triangle and rolling to opposite point. Place rolls, point side down, on ungreased cookie sheet.

· 4 Bake at 375°F. for 10 to 14 minutes or until golden brown. Remove from cookie sheet.

Serve warm crescents with warm pasta sauce for dipping.

Next ingredient: Cinnamon

[forrestwolf]

Baked Rice Pudding

Ingredients

2 cups milk

1/2 cup long grain rice

1/2 cup raisins

1/4 cup butter

3 beaten eggs

2 cups milk

1/2 cup sugar

1 tsp vanilla

1/2 tsp. salt

ground nutmeg or cinnamon(I use a little of both)

light cream or milk

Heat oven to 325 degrees

Directions

1. In a heavy saucepan bring 2 cups milk, uncooked rice and raisins to boiling; reduce heat. Cover and cook over very low heat about 15 minutes or till rice is tender. Remove from heat; stir in butter till melted. In a mixing bowl, stir together the eggs, the 2 cups milk, sugar, vanilla and salt.

2. Gradually stir rice mixture into egg mixture. Pour into a 10x6x2 inch baking dish. Bake in a 325 oven for 30 minutes. Stir well; sprinkle with nutmeg or cinnamon. Bake for 15-20 minutes more or till a knife inserted near center comes out clean. Serve warm or chilled with light cream or milk

NEXT INGREDIENT: MUSTARD

[Beebee2]

I think this recipe is one of the Pillsbury Bake Off winners. In any case, it's a winner, and it is the mustard that makes it so, imo:

Italian Zucchini Crescent Pie

4 c thinly sliced zucchini
1 c chopped onions
2 T butter
2 T parsley flakes
¼ t basil leaves
1/4 t oregano leaves
2 eggs, well beaten
8 oz, 2 c, shredded Muenster or Mozzarella cheese
8-oz can Pillsbury Crescent Rolls
2 t prepared mustard

Heat oven to 375 deg. F. In 10-in. skillet, cook zucchini and onions in butter till tender, about 8 minutes. Stir in parsley and seasonings. In large bowl, blend eggs and cheese. Stir in vegetable mixture.

Separate dough into 8 triangles. Place in ungreased 10-in. quiche pan; press over bottom and up sides to form crust. Seal perforations. Spread crust with mustard. Pour vegetable mixture evenly into prepared crust. Bake at 375 deg. F. for 18-22 min. or until knife inserted near center comes out clean. If crust becomes too brown, cover with foil during last 10 min. of baking. Let stand 10 min. before serving. 6 servings.

next ingredient: caraway seeds

[forrestwolf]

I have posted this before, but worth posting again.........

Rye Party Puffs Recipe

Ingredients

1 cup water

1/2 cup butter, cubed

1/2 cup all-purpose flour

1/2 cup rye flour

2 teaspoons dried parsley flakes

1/2 teaspoon garlic powder

1/4 teaspoon salt

4 eggs

Caraway seeds

CORNED BEEF FILLING:

2 packages (8 ounces each) cream cheese, softened

2 packages (2 ounces each) thinly sliced deli corned beef, chopped

1/2 cup mayonnaise

1/4 cup sour cream

2 tablespoons minced chives

2 tablespoons diced onion

1 teaspoon spicy brown or horseradish mustard

1/8 teaspoon garlic powder

10 small pimiento-stuffed olives, chopped

Directions

1. In a large saucepan over medium heat, bring water and butter to a boil. Add the flours, parsley, garlic powder and salt all at once; stir until a smooth balls forms. Remove from the heat; let stand for 5 minutes. Beat in eggs, one at a time. Beat until smooth.

2. Drop batter by rounded teaspoonfuls 2 in. apart onto greased baking sheets. Sprinkle with caraway. Bake at 400° for 18-20 minutes or until golden. Remove to wire racks. Immediately cut a slit in each puff to allow steam to escape; cool.

3. In a large bowl, combine the first eight filling ingredients. Stir in olives. Split puffs; add filling. Refrigerate.

NEXT INGREDIENT: MANDARIN ORANGES