Recipes

[IamMrsG]

Ranch Onion Rings
Chef Michael Symon 

2 Vidalia onions (sliced ½-inch thick and separated into rings)
Dredge:

1/4 cup cornstarch
½ teaspoon baking powder
1 pinch salt
1 pinch cayenne
Batter:
½ cup cornstarch
½ cup all-purpose flour
A bag of Cool Ranch tortilla chips, finely crushed, ½ cup set aside
½ teaspoon baking powder
½ teaspoon garlic powder
1 pinch cayenne
1 pinch salt
1/4 cup beer (chilled)
1/4 cup seltzer (chilled)
½ cup vodka (chilled)
canola or rice bran oil (to fry)

in a large pot, add 2-inches of canola oil and preheat to 360ºF.

Line a sheet tray with wax paper. Place a baking rack inside another sheet tray.

For Dredging Station: in a large shallow bowl or baking dish, combine cornstarch, baking powder, salt and cayenne.

For the Batter: in a large bowl, add cornstarch, flour, the 1/2 cup ground chips you set aside, baking powder, garlic powder, cayenne and salt, and whisk to combine. Add the chilled beer, seltzer and vodka and whisk to combine.

Dredge the onion rings first into the cornstarch mixture.  Coat in the batter, shaking off any excess. Finally, coat in remaining chips.  Transfer to wax paper-lined tray and repeat with the remaining onions.

Fry the rings in batches, 4-5 at a time until golden brown and crispy, about 4 minutes. Remove to a draining rack and season with salt.

Helpful tips:

- It is important that the liquids be cold.

- The onion rings can be kept warm in a 200ºF oven, on a baking sheet fitted with a cooling rack, while you prepare the rest of the meal.
- Chef Symon said the finished onion rings can be frozen and re-heated.

Next ingredient:  Cucumber

[RespectLife]

These were really good and easy.  I used two cans of the tiny shrimp already cleaned etc.  I didn't need to finely chop them...as I mixed the ingredients they broke into the perfect spreadable size .

Shrimp & Cucumber Rounds Recipe

TOTAL TIME: Prep/Total Time: 25 min.

MAKES: 36 servings

Ingredients

• 1/2 pound cooked shrimp, peeled, deveined and finely chopped
• 1/2 cup reduced-fat mayonnaise
• 2 green onions, thinly sliced
• 1 celery rib, finely chopped
• 1 teaspoon dill pickle relish
• Dash cayenne pepper
• 1 medium English cucumber, cut into 1/4-inch slices

Nutritional Facts

1 appetizer equals 20 calories, 1 g fat (trace saturated fat), 11 mg cholesterol, 38 mg sodium, 1 g carbohydrate, trace fiber, 1 g protein. Diabetic Exchange: Free food.

Directions

1. In a small bowl, combine the first six ingredients.
2. Spoon onto cucumber slices.
3. Serve immediately.
4. Yield: 3 dozen.

Next Ingredient:

Artichokes

[Zhills]

Artichoke Chicken

Cut up chicken 3 or 4 pounds

2 6 oz jars marinated artichokes drained

Paprika

Salt and Pepper

Fresh Mushrooms 4 or 6 oz package, sliced

Chicken broth about a cup

Dry white wine or Vermouth to deglaze the pan about 1/3 cup

1/4 t rosemary (crushed or dried)

Butter, olive oil and a couple Tablespoons of flour

Use the paprika, salt/pepper to coat the chicken and brown in the olive oil/butter combination.

After it's browned put it in a casserole, single layer, with the marinated artichokes in between.

Saute the mushrooms in the pan you used to brown the chicken

Then sprinkle the flour over the mushrooms and stir, add the chicken broth, wine, and rosemary stirring until smooth.

Pour this over the chicken, cover and bake for 35-40 minutes @ 375 degrees.

Next ingredient:  Cabbage

[Zhills]

Just want to thank everyone for all of the wonderful recipes posted this month.  Some months are very slow and it makes me happy to see so mant participating in the game.

Next ingredient:  cabbage

[walker]

I have probably posted this before but good enough to repeat.

Carrot CABBAGE Slaw

4 cups shredded CABBAGE

2 cups shredded carrots

2 medium Golden Delicious apples, chopped

1 cup raisins

1/2 cup chopped walnuts

1/2 cup honey

1 tablespoon lemon juice

1 cup (8 ozs.) sour cream

1/4 teaspoon salt

1/8 teaspoon pepper

1/8 to 1/4 teaspoon ground nutmeg, optional

Combine the CABBAGE, carrots, apples, raisins and walnuts.

In separate bowl, combine the honey and lemon juice until smooth.  Stir in the sour cream, salt, pepper and, if desired, nutmeg.  Pour onto CABBAGE mixture and combine well.  Chill until serving.  Serves 10-12.

NEXT INGREDIENT...........Green Pepper

[RespectLife]

Beebee2 posted this back in June 2013 in this recipe game.  Others may have posted it as well.

I love it...make it all the time...all year round!

Kibbutz Salad

This can be spooned into pita bread along with freshly fried falafel balls or simply served as a salad. It is always made with cubes of vegetables - cucumber, tomato and pepper, cut large or small. It makes a refreshing foil for grilled dishes, but it's equally good with cold poultry and meats. All the salad ingredients and the dressing can be prepared a day ahead, but to retain the characteristic crispness, they are best combined an hour before serving

1 red pepper
1 green pepper
a long hothouse cucumber, unpeeled
4 lge firm ripe tomatoes

Dressing:

3 T sunflower oil
1 T fruity olive oil
1 T wine vinegar
1 T lemon juice
1 fat clove of garlic, peeled and crushed
1 level t salt
10 grinds black pepper
1 t superfine sugar
1 T snipped fresh mint, or 1 t dried mint
2 T chopped parsley

Halve and seed the peppers and remove the white pith. Cut each of the vegetables into even 3/4-inch cubes or squares, then put the tomatoes and peppers into separate bowls, cover and refrigerate.

Put the cucumber cubes into a salad spinner or sieve, sprinkle with 1 teaspoon of coarse salt and leave for 30 minutes, then spin or drain and refrigerate.

In a screw-top jar, shake together until thickened all the dressing ingredients, except the fresh herbs.

Add the dried mint, if used, and then leave for several minutes to mature in flavor.

Put the cucumber, pepper and tomato cubes into a large bowl, then stir in the chopped parsley and mint, together with the dressing, and mix well, using 2 spoons.

Arrange the salad in a fairly shallow dish; it looks particularly effective against black or white. Serve cool but not chilled.

[sabatini]

RL, what's the next ingredient?