Flowering Vidalia Onion

Total time: 1 hr 15 min PT4500S    

Prep time: 20 min

1 cup all-purpose flour (purpose) 1 tsp salt 12 tsp black pepper 1 tsp cayenne pepper 14 tsp dried thyme 1 beaten eggs 1 cup milk 1 vidalia (sweet onion peeled) 12 cup salad dressing (creamy, miracle whip) 2 tbsps prepared horseradish 2 tsps ketchup 14 tsp paprika 14 tsp salt 14 tsp cayenne pepper 18 tsp dried oregano 14 tsp black pepper 1 qt vegetable oil (frying) Directions 1 Whisk together the flour, 1 teaspoon salt, 1/2 teaspoon black pepper, 1 teaspoon cayenne pepper, and thyme in a bowl, and set aside. Whisk together the egg and milk in a separate small bowl, and set aside. 2 "Flower" the onion by cutting 1 inch off of the top of the onion, leaving the root intact. Make slices in the onion from top to bottom, 1/2 inch apart, making sure not to cut the roots. Gently separate the pieces of the onion making it look like a blossom. Dip the onion flower into the milk mixture, making sure to moisten all of the "petals". Coat the flower with the seasoned flour, and gently shake off any excess flour. Place the onion onto a plate, and refrigerate for 45 minutes. 3 Stir together the creamy salad dressing, horseradish, ketchup, paprika, 1/4 teaspoon salt, 1/4 teaspoon cayenne pepper, oregano, and 1/4 teaspoon black pepper to make the dipping sauce for the onion. 4 Heat the frying oil in deep-fryer to 350 degrees F (175 degrees C). 5 Fry the onion in the hot oil until the onion is tender on the inside, and crispy golden brown on the outside, 10 to 12 minutes. Drain upside down on a paper towel-lined plate for several minutes before serving with the sauce. Amount Per Serving Calories 2250 Calories from Fat 2121 % Daily Value * Total Fat 236 g 363% Saturated Fat 19 g 94% Trans Fat 7 g 0% Cholesterol 21 mg 7% Sodium 484 mg 20% Total Carbohydrate 34 g 11% Dietary Fiber 2 g 10% Sugars 7 g Protein 7 g Vitamin A 7% Vitamin C 7 mg 12% Calcium 115 mg 11% Iron 2 mg 10% Potassium 274 mg 1% * Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.

Potato Cucumber and Red Bell Pepper Salad With Chive

Total time: 30 min PT1800.0S    

Prep time: 20 min

Chef: GothicGranola

Serves :5


















Ingredients

3 lbs potatoes (red, scrubbed and diced)

1 cucumber

34 cup soy mayonnaise (safflower)

1 tbsp dijon mustard

12 tsp sea salt

14 tsp black pepper

12 cup chives (minced, 1 bunch)

chives (dried)

4 green onions (minced)

1 red bell pepper (diced)

2-3 hard-boiled eggs (diced optional)

Directions

1	Place the diced potatoes in a large pot and cover them with plenty of water. Cover the pot and bring to a boil over high heat. Remove the lid, stir gently, then continue to cook over medium-high heat for about 8 to 10 minutes, until the potatoes are fork-tender, but not falling apart. Transfer them to a colander and rinse with cold water to stop the cooking. Set aside to drain.
2	If the cucumber is waxed or if the skin tastes bitter, peel it. Dice the cucumber and set aside in a large bowl. In a small bowl, whisk together the mayonnaise, mustard, salt, pepper, and chives.
3	Add the potatoes, onion, and bellpepper to the cucumber in the bowl. Pour the dressing over the mixture and toss gently until well combined. Chill before serving.

Amount Per Serving

Calories 243

Calories from Fat 25

% Daily Value *

Total Fat 3 g	4%
Saturated Fat 874 mg	4%
Trans Fat	0%
Cholesterol 105 mg	35%
Sodium 149 mg	6%
Total Carbohydrate 49 g	16%
Dietary Fiber 7 g	29%
Sugars 5 g

Protein 8 g

Vitamin A	27%
Vitamin C 93 mg	154%
Calcium 64 mg	6%
Iron 3 mg	19%
Potassium 1 g	5%

* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.