CHEX® BLOOMING ONIONS WITH BACON CHIPOTLE DIP
Chex® cereal keeps the blooming onion crunchy for dipping!
Provided by By Betty Crocker Kitchens
Categories Appetizer
Time 30m
Yield 8
Number Of Ingredients 16
Steps:
- Mix Dip ingredients in small bowl. Cover and refrigerate until ready to serve.
- Crush cereals. In large bowl, mix crushed cereals, flour, salt and spices. In another large bowl, beat milk and eggs with whisk.
- Cut 1/2 inch off pointed end of onion; peel onion, leaving bottom stem. Cut 1-inch diameter core out of middle of onion. Using very sharp, large knife, cut through center of onion to about three-fourths of the way down. Turn the onion 90 degrees and cut it again in an X across the first cut. Keep cutting the sections in half, very carefully until the onion has been cut 16 times. Do not cut down to the bottom of the onion. Spread the "petals" of the onion apart. Coat onion with cereal mixture, separating petals and sprinkling dry coating between them. Dip onion into egg mixture, then into cereal mixture again. This double-dipping ensures a well-coated onion; some of the coating will wash off when frying the onion.
- Repeat step 3 with remaining onion, cereal mixture and egg mixture.
- In deep fat fryer or heavy saucepan, place enough oil to just cover onion. Heat oil to 350°F. Using slotted spoon, slowly place 1 coated onion at a time into hot oil. Adjust heat to keep oil at 350°F. Fry 3 minutes; turn onion with slotted spoon. Fry 3 to 4 minutes longer or until onion is golden brown. Remove with slotted spoon; drain on paper towels. Serve hot with dip.
Nutrition Facts : Calories 320, Carbohydrate 27 g, Cholesterol 55 mg, Fat 4, Fiber 1 g, Protein 5 g, SaturatedFat 4 g, ServingSize 1 Serving, Sodium 650 mg, Sugar 4 g, TransFat 0 g
GLUTEN-FREE CHIPOTLE CHEESE CRACKERS
Try this great savory cracker recipe to serve with hors d'oeuvres at your party.
Provided by Betty Crocker Kitchens
Categories Snack
Time 45m
Yield 24
Number Of Ingredients 7
Steps:
- Heat oven to 400?. Line baking pan with parchment paper.
- In large bowl, mix all ingredients with spoon or hands until all ingredients are thoroughly combined. Form dough into 24 balls, each about 1 1/2-inch in diameter. Place 2 inches apart on baking pan. Flatten balls to 2 1/2-inch diameter.
- Bake 15 minutes or until edges are beginning to brown. Remove from cookie sheet to cool on wire rack.
Nutrition Facts : Calories 80, Carbohydrate 4 g, Cholesterol 25 mg, Fat 1, Fiber 0 g, Protein 3 g, SaturatedFat 3 1/2 g, ServingSize 1 Serving, Sodium 180 mg, Sugar 0 g, TransFat 0 g
GLUTEN-FREE CHEX® BLOOMING ONIONS WITH BACON CHIPOTLE DIP
Gluten-free Chex® cereal keeps our blooming onion appetizer crispy.
Provided by By Betty Crocker Kitchens
Categories Snack
Time 30m
Yield 8
Number Of Ingredients 16
Steps:
- Mix Dip ingredients in small bowl. Cover and refrigerate until ready to serve.
- Crush cereals. In large bowl, mix crushed cereals, baking mix, salt and spices. In another large bowl, beat milk and eggs with whisk.
- Cut 1/2 inch off pointed end of onion; peel onion, leaving bottom stem. Cut 1-inch diameter core out of middle of onion. Using very sharp, large knife, cut through center of onion to about three-fourths of the way down. Turn the onion 90 degrees and cut it again in an X across the first cut. Keep cutting the sections in half, very carefully until the onion has been cut 16 times. Do not cut down to the bottom of the onion. Spread the "petals" of the onion apart. Coat onion with cereal mixture, separating petals and sprinkling dry coating between them. Dip onion into egg mixture, then into cereal mixture again. This double-dipping ensures a well-coated onion; some of the coating will wash off when frying the onion.
- Repeat step 3 with remaining onion, cereal mixture and egg mixture.
- In deep fat fryer or heavy saucepan, place enough oil to just cover onion. Heat oil to 350°F. Using slotted spoon, slowly place 1 coated onion at a time into hot oil. Adjust heat to keep oil at 350°F. Fry 3 minutes; turn onion with slotted spoon. Fry 3 to 4 minutes longer or until onion is golden brown. Remove with slotted spoon; drain on paper towels. Serve hot with dip.
Nutrition Facts : Calories 320, Carbohydrate 27 g, Cholesterol 55 mg, Fat 4, Fiber 2 g, Protein 6 g, SaturatedFat 3 1/2 g, ServingSize 1 Serving, Sodium 660 mg, Sugar 5 g, TransFat 0 g
BACON BLOOMING ONION CHEX MIX®
Spicy bacon and onion flavors in an easy to make Chex mix®.
Provided by Betty Crocker Kitchens
Categories Snack
Time 45m
Yield 12
Number Of Ingredients 7
Steps:
- Heat oven to 250°F.
- In large bowl, mix snack mix, French-fried onions and bacon. In small bowl, mix melted butter and remaining ingredients. Pour butter mixture over snack mixture; toss to coat.
- Spread mixture on ungreased 15x10-inch pan. Bake 30 minutes, stirring occasionally. Spread on paper towels to cool. Store in airtight container.
Nutrition Facts : Calories 230, Carbohydrate 21 g, Cholesterol 15 mg, Fat 3, Fiber 1 g, Protein 3 g, SaturatedFat 6 g, ServingSize 1 Serving, Sodium 490 mg, Sugar 1 g, TransFat 0 g
HOMEMADE GLUTEN FREE CHEX MIX RECIPE
Easy homemade Chex Mix recipe made with all gluten free ingredients. This is a simple way to make a gluten free snack that all your guests can enjoy at your next party!
Provided by Sharon Lachendro - What The Fork Food Blog
Categories Gluten-Free
Time 1h10m
Number Of Ingredients 10
Steps:
- Preheat oven to 250 degrees.
- Add the corn Chex, rice Chex, mixed nuts, pretzels, and bagel chips to a very large bowl. Mix to combine then set aside.
- Melt the butter in a small sauce pan over low heat or in the microwave in a microwave-safe bowl. Add the Worcestershire sauce, seasoned salt, garlic powder, and onion powder to the melted butter and whisk to combine.
- Pour the butter mixture over the Chex mix. Gently stir well until coat all of the Chex mix with the butter mixture.
- Split the Chex mix between two rimmed half-sheet pans and spread evenly on the pan. Bake for 1 hour, stirring every 15 minutes.
- When done, cool completely then store in an air-tight container.
BLOOMING ONION AND DIPPING SAUCE
This batter-fried onion and a spicy dipping sauce will get your party going any day!
Provided by Jackie Smith
Categories Appetizers and Snacks
Yield 6
Number Of Ingredients 20
Steps:
- To make sauce: In a medium bowl, combine mayonnaise, ketchup, horseradish, 1/3 teaspoon paprika, 1/4 teaspoon salt, 1/8 teaspoon oregano, a dash ground black pepper and cayenne pepper; mix well. Keep sauce covered in refrigerator until needed.
- To make the batter: In a medium bowl, beat egg and add milk. In a separate bowl, combine flour, salt, cayenne pepper, paprika, ground black pepper, oregano, thyme and cumin; mix.
- To slice onion: slice 1 inch off of the top and bottom of the onion and remove the papery skin. Use a thin knife to cut a 1 inch diameter core out of the middle of the onion. Now use a very sharp, large knife to slice the onion several times down the center to create 'petals': First slice through the center of the onion to about three-fourths of the way down. Turn the onion 90 degrees and slice it again in an X across the first slice. Keep slicing the sections in half, very carefully until the onion has been cut 16 times. Do not cut down to the bottom of the onion. (The last 8 slices will be difficult, be careful).
- Spread the 'petals' of the onion apart. To help keep them separate you could plunge the onion into boiling water for 1 minute and then into cold water.
- Dip the onion into the milk mixture and then coat it liberally with the flour mixture. Again separate the petals and sprinkle the dry coating between them. Once you're sure the onion is well-coated, dip it back into the wet mixture and into the dry coating again. This double-dipping ensures you have a well-coated onion because some of the coating will wash off when you fry the onion.
- 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.
- Fry the onion right side up in the oil for 10 minutes or until it turns brown. When the onion has browned, remove it from the oil and let it drain on a rack or paper towels. Open the onion wider from the center so that you can put a small dish of the dipping sauce in the center.
Nutrition Facts : Calories 290.2 calories, Carbohydrate 22.5 g, Cholesterol 43.2 mg, Fat 20.2 g, Fiber 1.5 g, Protein 5.4 g, SaturatedFat 4 g, Sodium 843.8 mg, Sugar 4 g
BLOOMIN' ONION DIPPING SAUCE
Snagged this recipe from a copycat cookbook I saw at BJ's. I had to keep repeating it in my head over and over again on the way home. Well worth the mental effort, though. Not only is it good for the onions, but it makes a great sandwich spread, especially on turkey breast.
Provided by Cluich
Categories Low Protein
Time 5m
Yield 3/4 cup
Number Of Ingredients 8
Steps:
- Mix it all together and enjoy as a dip for onions or french fries, or as a sandwich spread.
Nutrition Facts : Calories 681.5, Fat 53, SaturatedFat 7.8, Cholesterol 40.7, Sodium 2461.6, Carbohydrate 55, Fiber 2.8, Sugar 22.4, Protein 3.1
BAKED BLOOMING ONION WITH THAI SWEET CHILI SAUCE (GLUTEN-FREE)
Instead of ordering the blooming onion at Outback Steakhouse which contains whopping 2210 calories and 134 g of fat, you can enjoy this at your home! For more healthy, gluten-free, pesco-vegetarian recipes, please visit my blog, www.innerharmonynutrition.com.
Provided by InnerHarmonyNutriti
Categories Onions
Time 55m
Yield 1 onion, 4 serving(s)
Number Of Ingredients 15
Steps:
- Preheat oven to 400°F/200°C degrees.
- Peel and cut off the top 1/4 inch of the onion.
- Place the onion cut-side down. Starting 1/2 inch from the root, make a downward cut all the way through to the board.
- Repeat to make four evenly spaced cuts around the onion.
- Continue slicing between each section until you have 16 evenly spaced cuts.
- Turn the onion over and use your fingers to gently separate the outer pieces.
- Melt the coconut oil and brush the oil on both sides of the onion petals.
- In a bowl, combine panko, salt, pepper, cayenne, and cilantro. Sprinkle the panko mixture on the onion.
- Bake in the oven for about 30 - 40 minutes.
- In the meantime, place all the ingredients for the sauce except for the potato starch in a small pan.
- Bring to a boil. Reduce heat to medium and let boil for 3 - 5 minutes.
- In a small bowl, dissolve potato starch in 1 Tbsp of water. Reduce heat to low and add the potato starch mixture.
- Stir for a minute or so until the sauce is thickened.
- Taste the sauce and adjust the amount of sugar or chili.
- Infuse love and serve with the sauce on the side.
Nutrition Facts : Calories 139, Fat 7.6, SaturatedFat 6.1, Sodium 776.8, Carbohydrate 14.7, Fiber 1.3, Sugar 2.7, Protein 2.7
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