Onion Rings

Onion Rings

Ingredients

1 large Onion, cut into ¼ inch slices                1 cup Milk

1 ¼ cups All-Purpose Flour                             ¾ cups Dry Bread Crumbs

1 tsp Baking Powder                                      Salt to taste

1 Egg                                                            1 quart Oil for frying

Directions

Heat the oil in a deep fryer to 365 degrees F.

Separate the onion slices into rings, and set aside.  In a small bowl, stir together the flour, baking powder and salt.

Dip the onion slices into the flour mixture until they are all coated.  Whisk the egg and milk into the flour mixture using a fork.  Dip the floured rings into the batter to coat, then place on a wire rack to drain until the batter stops dripping.  Spread the bread crumbs out on a plate or shallow dish.  Place rings one at a time into the crumbs, and scoop the crumbs up over the rings to coat.  Give it a hard tap as you remove it from the crumbs.  The coating should cling very well.  Repeat with the remaining rings.

Deep fry the onion rings a few at a time for 2-3 minutes.  When they are golden brown, remove to paper towels to drain.

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Open-Faced Cheese Steak Sandwiches For 2

Open-Faced Cheese Steak Sandwiches

 

Ingredients

1 French roll, split

2 teaspoons butter

1/4 teaspoon garlic powder

1/2 cup julienned green pepper

1/4 cup sliced onion

1/4 teaspoon salt

1/4 teaspoon pepper

2 tablespoons canola oil, divided

1/3 pound sliced deli roast beef

1/2 teaspoon hot pepper sauce

4 slices pepper jack cheese

Directions

Spread roll halves with butter; sprinkle with garlic powder. Set aside.

In a small skillet, sauté the green pepper, onion, salt and pepper in 1 tablespoon oil until tender. Remove and keep warm. In the same skillet, sauté beef and hot sauce in remaining oil until heated through. Spoon onto buns; top with pepper mixture and cheese.

Place on a baking sheet. Broil 2-3 in. from the heat for 2-4 minutes or until cheese is melted.

Chicken Sandwiches for 2

Chicken Sandwiches for 2

Ingredients

1/3 cup packed brown sugar

3 tablespoons butter

4-1/2 teaspoons cider vinegar

3/4 teaspoon taco seasoning

2 boneless skinless chicken breast halves (5 ounces each)

2 tablespoons buttermilk

2 tablespoons mayonnaise

1-1/2 teaspoons shredded Parmesan cheese

1-1/2 teaspoons minced chives

3/4 teaspoon lemon juice

1/4 teaspoon balsamic vinegar

1/8 teaspoon minced garlic

1/8 teaspoon pepper

2 onion rolls, split and toasted

2 cooked bacon strips

2 slices Colby cheese (3/4 ounce each)

2 lettuce leaves

2 slices tomato

2 slices red onion

Directions

In a small saucepan over medium heat, bring the first five ingredients to a boil; boil, uncovered, for 1 minute. Cool for 10 minutes; set aside 1/4 cup for basting.

Flatten chicken to 1/2-in. thickness. Pour remaining marinade into a large resealable plastic bag; add chicken. Seal bag and turn to coat; refrigerate for at least 2 hours. Drain and discard marinade from chicken. Grill chicken, covered, over medium heat or broil 4 in. from heat for 5-6 minutes on each side or until no longer pink, basting occasionally with reserved marinade. In a small bowl, combine the blue cheese, buttermilk, mayonnaise, Parmesan cheese, chives, lemon juice, vinegar, garlic and pepper. Spread over roll bottoms; top with the chicken, bacon, cheese, lettuce, tomato and onion. Replace roll tops.

Pork Chops with Orange Glaze for 2

Porks Chops with Orange Glaze for 2

Ingredients

1 teaspoon cornstarch

1/8 teaspoon ground ginger

1 tablespoon soy sauce

1 teaspoon water

1/4 cup orange marmalade

1 tablespoon lime juice

1-1/2 teaspoons olive oil

1 garlic clove, minced

2 bone-in pork loin chop (3/4 inch thick)

1 small lime, thinly sliced

Directions

In a small saucepan, combine the cornstarch, ginger, soy sauce and water until smooth. Stir in the marmalade, lime juice, oil and garlic until blended. Bring to a boil; cook and stir mixture for 1-2 minutes or until thickened.

Place the pork chops in a greased 8-in. square baking dish. Spoon glaze over pork, turn to coat. Top with the lime slices. Bake, uncovered, at 400° for 30-40 minutes or until pork juices run clear.

Cinnamon Apple Dumplings for 2

Cinnamon Apple Dumplings for 2

 

Ingredients

1 cup all-purpose flour

1/4 teaspoon salt

1/3 cup shortening

3 tablespoons ice water

2 medium baking apples

3 tablespoons sugar

1/2 teaspoon ground cinnamon

Half-and-half cream

SAUCE:

1/3 cup sugar

2 tablespoons red-hot candies or 1/4 teaspoon ground cinnamon

1/2 teaspoon cornstarch

2/3 cup water

1 tablespoon butter

Additional half-and-half cream, optional

Directions

In a bowl, combine flour and salt. Cut in shortening until mixture resembles coarse crumbs. With a fork, stir in water until dough forms a ball. Roll out on a floured surface to a 14-in. x 7-in. rectangle; cut pastry in half.

Peel and core apples; place one on each square of pastry. Combine sugar and cinnamon; spoon into apples. Moisten edges of pastry with water and gather around apples; pinch seams to seal.

Place dumplings in an ungreased 9-in. x 5-in. loaf pan or a shallow 1-1/2-qt. baking dish. Brush with cream.

In a small saucepan, combine the sugar, red-hots, cornstarch, water and butter. Bring to a boil over medium-low heat, stirring frequently; boil for 2 minutes. Pour between dumplings.

Bake at 400° for 35-45 minutes or until pastry is golden brown and apples are tender. Serve warm with cream if desired.