Ben Collver wrote to All <=-
MMMMM----- Recipe via Meal-Master (tm) v8.06
Title: Oven-Fried Onion Rings
Categories: Sides, Vegetables
Yield: 4 Servings
Odd you should post this today. I made the following for my house-mate
who is turning 81 today. He can't handle fried foods very well beyond
his eggs and (well drained) bacon for breakfast. He does his hash-brown patties in the air-fryer. Since Dennis is not a fan of ranch dressing
I also made for the first time, as a dipping sauce a nice 10 minute
marinara. What was left will go on pasta very nicely. Worked out well.
Whilst the onion was in the oven I whipped up the marinara.
Two recipes
MMMMM----- Recipe via Meal-Master (tm) v8.06
Title: Baked Bloomin' Onion
Categories: Five, Vegetables, Breads, Herbs
Yield: 4 servings
1 lg Sweet onion; 1084, Vidalia,
- Maui or Walla Walla
3 tb Melted butter
2 ts Dijon mustard
3 tb Panko bread crumbs
1 tb Smokey paprika
MMMMM----------------------DIPPING SAUCE-----------------------------
Bottled ranch dressing
Heat oven to 425ºF/218ºC.
Peel skin from onion and cut off top 1/4". Leave root
end on to hold onion together. Cut through the onion
from the top down to the bottom, stopping 1/2" to 1/4"
short of bottom (leave bottom intact), forming 16
wedges.
Place on a 12" square sheet of foil. Fold up foil around
the onion and place in an oven safe baking dish or pie
plate. Bake for 20 minutes.
Meanwhile combine the butter and mustard in a small bowl
and mix well.
Remove the onion from the oven and open the foil. Fold
it down to make a 1" high rim around the onion; crimp
edges to seal. With a pastry brush, coat the onion with
the butter mixture, then sprinkle liberally with bread
crumbs and paprika.
Return onion to the oven and bake an additional 15 to 20
minutes, or until crispy tender. Pour the ranch dressing
into a small bowl. Place the cooked onion on a serving
plate and set the dressing bowl in the center or
alongside.
TIP: Any favorite dressing that goes well with onions
can be used for dipping sauce.
By Skip Davis
RECIPE FROM:
https://www.justapinch.com
Uncle Dirty Dave's Kitchen
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MMMMM----- Recipe via Meal-Master (tm) v8.06
Title: Homemade Marinara Sauce
Categories: Vegetables, Herbs, Chilies
Yield: 6 servings
28 oz Can San Marzano tomatoes;
- or Red Gold
2 tb (to 3 tb) extra-virgin olive
- oil
4 cl Garlic; or more; peeled and
- thin sliced
1/2 ts Kosher salt; more to taste
4 (to 5) fresh basil leaves
1/2 ts Crushed red chile flakes;
- more to taste, opt
+=OR=+
1 Dried red chile; stemmed,
- seeded, broken up, opt
SQUISH THE TOMATOES: Pour the canned tomatoes and their
juices into a bowl. Squish them with your hands to break
them up into small pieces. Stand back until you get the
hang of this; the tomatoes will spurt if handled too
briskly.
SIZZLE THE GARLIC: In a skillet or wide saucepan, pour 2
tablespoons of the olive oil Add the garlic and set the
pan over medium heat. When the garlic starts to sizzle,
shake the pan and let it cook for 15 to 30 seconds,
until it starts to turn a light golden brown. Do not let
the garlic brown too much or the sauce will taste burnt.
COOK THE SAUCE: Add the tomatoes and 1/2 teaspoon salt
to the pan. Adjust the heat so that the sauce simmers
briskly without splattering. Stir the basil leaves and
chile (if using) into the sauce.
Cook until the sauce has thickened to your liking, about
10 minutes. It may take a few minutes longer if the
tomatoes from the can are watery. On the other hand, if
the tomatoes from the can are in a thick sauce, add up
to 1/2 cup water.
Taste and add more salt if needed. Remove from the heat
and fish out and discard the basil (and dried chile, if
you added on). If using to dress pasta, swirl in another
tablespoon of olive oil.
Marinara sauce will keep for at least 1 week in the
fridge. For storage up to 3 months or longer, tuck it
into the freezer. (Marinara sauce loses its zing in the
freezer after a few months but is perfectly safe to eat
for 6 months.)
By Sally Vargas
Makes: 3 cups (6 servings)
RECIPE FROM:
https://www.simplyrecipes.com
Uncle Dirty Dave's Kitchen
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... In Italy, you're not eating Italian food, just food.
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