Subj : Oven-Fried Onion Rings To : Ben Collver From : Dave Drum Date : Thu Apr 06 2023 06:04:00 -=> Ben Collver wrote to All <=- BC> MMMMM----- Recipe via Meal-Master (tm) v8.06 BC> Title: Oven-Fried Onion Rings BC> Categories: Sides, Vegetables BC> 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 MMMMM 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 MMMMM .... In Italy, you're not eating Italian food, just food. --- MultiMail/Win v0.52 * Origin: SouthEast Star Mail HUB - SESTAR (1:3634/12) .