auce and olive oil.
Pickled onions:
Heat the apple
PICKLED RED ONION AND TOMATO SALSA:.
Cut each onion in half, slice very
Heat 1 teaspoon cumin in a small saucepan over medium heat until just toasted, about 3 minutes. Stir in vinegar and sugar. Bring to a boil; cook for 5 minutes. Add onion and reduce to a simmer. Simmer for 5 minutes. Let cool; cover and refrigerate for at least 4 hours.
Whisk olive oil, 1 teaspoon cumin, and 2 tablespoons juice from the pickled onions in a bowl. Mix in cabbage, cilantro, and half of the pickled onions. Stir in salt and black pepper. Refrigerate at least 4 hours.
he egg yolk mix.
Pickled: Cut 6 eggs in half
emaining tofu.
For the pickled onion:
Heat the apple cide
Beat cream cheese and cheese in a bowl until soft.
Add pickled onion, parsley, gherkin, ketchup, worcestershire and tabasco sauces and paprika.
Beat well to combine, shape into ball.
Roll in chopped nuts until well coated.
Wrap and chill until firm.
Cut
each
cake
of cream cheese into 12 squares with a piece of\tstring.
Let
stand at room temperature until soft. Roll squares of cheese into ball.
Press a hole in the center and stuff
with
well drained pickled onions.
Reshape cheese into ball and roll in any of last ingredients.
Chill at least 1 hour. Makes 24 appetizers.
Cut onion into thin slices. Separate into rings and put into a two cup sterilized jar.
Pour boiling water over to cover onions. Allow to cool, then drain.
Mix together vinegar, water, sugar, salt and hot pepper sauce and bring to a boil. Pour over onion rings.
Cover tightly and refrigerate for at least 2 days before using.
Store in refrigerator up to 2 months.
Combine the first 4 ingredients.
Heat to dissolve sugar. Alternate layers of cucumbers and onion in bowl.
Cover vinegar mixture over vegetables and cover.
Refrigerate several hours. Makes 2 1/4 cups.
Whisk together eggs, milk, flour, baking powder, and onion salt in a bowl to make a smooth batter.
Heat the oil in a large saucepan or deep fryer until a thermometer reads 350 degrees F (175 degrees C).
Dip the onion rings evenly into the batter, then fry in the oil for 2 to 3 minutes, working in batches if necessary, until the onion rings are golden brown. With a slotted spoon, remove the onion rings to paper towels to drain. Serve hot.
Heat the oil in a deep-fryer or heavy skillet to 365 degrees F (185 degrees C).
Place the onion rings in a bag or bowl. Mix together the seasoned salt and flour, and pour in with the onion. Fry in the hot oil until lightly golden brown. You may need to gently stir the rings as the fry to brown them evenly. Drain on paper towels, and season with salt to taste.
Preheat the oven to 400 degrees.
Spray a baking sheet with nonstick spray.
Slice the onions width wise and then break them apart into rings.
Put the flour in 1 bowl, the egg whites into a second, and into the third put the bread crumbs and all the spices (all the rest of the ingredients).
Dip each onion ring into the flour, then the egg whites, and then the bread crumbs.
Place them on the baking sheet and then repeat with the next ring.
Bake them all for about 20 minutes or until crispy.
il in the skillet. Add onion and ginger. Cook for 1
Each of these recipes uses 12 peeled, hard-cooked eggs.
The directions for each recipe are to bring all the ingredients except the eggs to a boil, reduce the heat and simmer for 5 minutes.
Pack no more than one dozen peeled, hard-cooked eggs loosely into a warm, pre-sterilized quart jar (or other similar size container which can be closed tightly).
There needs to be plenty of pickling solution, and enough to completely cover the eggs.
Pour the hot pickling solution over the eggs in the jar, cover, and refrigerate immediately.
For the pickled red onions, place sliced onion in a small heatproof bowl. Bring vinegar and sugar to a boil then pour over onion. Let cool.
Oil a grill plate and place over medium-high heat. Working in batches, grill cheese until browned.
Arrange cheese and watermelon on a serving platter and sprinkle with olives and mint. Arrange pickled onions over top. Season to taste.
an over medium heat. Saute onion for 2-3 mins, until
ring the red wine, vinegar, onion, cloves, coriander, peppercorns and remaining
Cook the garlic and onion, stirring, until the onion softens. Add the
eppers.
Place the sliced onion rings on top of the
he chopped meat into the onion pan and saute quickly and