JR'S TEXAS TUMBLEWEED: [FRIED ONION FLOWER] - PAULA DEEN
.by Kos vir kampeerders met idees vir kampering on Friday, September 16, 2011 at 12:19pm.
Prep Time:15 min
Cook Time:10 min
Serves:2 to 4 servings
■1 cup all-purpose flour
■1/2 teaspoon baking powder
■1 cup beer
House Seasoning, to taste, recipe follows
■Peanut oil, for frying
■1 large onion
■Ice water
In a bowl mix flour, baking powder, beer and House Seasoning together.
Let rest on the counter for 15 minutes to 3 hours.
Preheat oil in deep-fryer to 350 degrees F.
Slice 3/4-inch to 1-inch off the top of the onion.
Peel off the skin.
Cut a base out of the bottom but leave the root intact.
Slice the onion in half, then into quarters, then into eighths.
Continue until you've cut the onion 16 times.
Slicing the onion in this way creates "petals".
Do not cut all the way down to the bottom.
This will keep the "flower" together.
Spread the "petals" of the onion apart.
Soak the onion in ice water to help separate the petals.
Dip the onion in the beer batter.
Separate the "petals" and get the batter between them.
Fry the onion right side up in the oil for 10 minutes or until it turns golden brown.
Remove the onion with a spider from the fryer and let drain on a sheet tray lined paper towels.
House Seasoning:
1 cup salt
1/4 cup black pepper
1/4 cup garlic powder
Mix ingredients together and store in an airtight container for up to 6 months.
HEERLIKE UIEBAKKIES SAAM MET BRAAIVLEIS:
4 groot uie
botter
Vulsel:
4 repe spek
250 ml gekookte wit- of bruinrys
30 ml hoenderaftreksel
5 ml pietersieliesout en vars gemaalde swartpeper na smaak.
Metode:
Kook die uie in water vir sowat vyf minute tot sag.
Haal die uie se binnedeel uit, maar los ‘n redelike buitenste dop.
Kap die binnedeel van die uie fyn en meng dit saam met die res van die vulselbestanddele.
Verdeel die vulsel tussen die uie en stip elkeen met botter.
Smeer die blinkkant van twee lae tinfoelie met olie en draai die uie daarin toe.
Braai oor medium kole aan die kant van die vuur vir sowat 20 – 25 minute. Dien warm op.
HEERLIKE !
UIEFRITTERS:
3 groot uie
25 g botter
100g meelblom
1 groot eier
Knippie sout
Olie vir diepbraai
Skil en kap uie in groterige stukke.
Smelt botter in groot pan en braai uie liggies tot net sag maar nie bruin nie. Sif meel en sout saam, voeg eier en melk by en klits goed deur. Voeg uie by mengsel, skep lepelsvol in warm olie.
Braai omtrent 3 min aan elke kant tot goudbruin. Dreineer op handdoekpapier. Bedien dadelik.
BLUE CHEESE MARINATED ONIONS:
3 oz. blue cheese, crumbled (about 3/4 cup.)
1/2 cup. salad oil
2 tbsp. lemon juice
1 tsp. salt
1/2 tsp. sugar
Dash of pepper
Dash of paprika
4 med. onions, thinly sliced and separated into rings (about 4 cups.)
Mix all ingredients except onions. Pour mixture over onion rings and refrigerate at least 3-4 hours.
Terrific with barbecued meats, or add to a green salad. Delicious!
BALSAMIC BRAAI ONIONS: [ROBERTSONS RECIPE]
Ingredients
Robertsons Atlantic Sea Salt
Robertsons Black Pepper
2 Eggs
6 Red Onions
250 ml Breadcrumbs
10 ml Robertsons Parsley
5 ml Robertsons Sweet Basil
60 ml Olive Oil
30 ml Balsamic Vinegar
100 g Parmesan Cheese Grated
Instructions
1. Peel the onions and slice off the tops. Scoop out the insides leaving a layer of 3 onion rings thick
2. Place the onions onto a large piece of tin foil, hollow side up
3. In bowl mix together the Robertsons Parsley, Robertsons Sweet Basil, grated parmesan, breadcrumbs and eggs until well combined
4. Stuff the onions with the filling and drizzle with the olive oil and balsamic vinegar
5. Season with Robertsons Atlantic Sea Salt and Robertsons Black Pepper
6. Wrap the tin foil over the onions to create a sealed parcel and place on top of the braai grid.
7. Allow to cook until the onions are tender.
FRANSE UIETERT: [HUISGENOOT]
JY BENODIG
1 pak gekoopte skilferkors deeg
4 uie
1 e botter
200g Gruyere
paar takkies vars tiemie
1 eier
METODE:
Plaas gekoopte skilferkorsdeeg op ’n bakplaat en sny oortollige deeg af. Prik die deeg met ’n vurk. Sny liggies om die rand van die deeg met ’n mes omtrent 1cm van die kant af. Plaas die botter en gesnyde uie in ’n pan op baie lae hitte vir tussen 45 minute en ’n uur totdat die uie gekarimaliseer het. Deel die deeg in 3 dele in die lengte en plaas 2 rye van die vulsel in 2 van die derdes. Sny kaas met ’n groente skiller en plaas bo-op die vulsel met die vars tiemie. Verf die geklitste eier met ’n kwassie al om die rand en ook waar die deeg omgevou en geplak gaan word. Vou nou die 1 derde sonder vulsel om die ry uie in die middel te bedek en verf die buitekant ook met geklitse eier. Bak tert in ’n warm oond tot goudbruin.
MY WENK:
Maak soos 'n braai-pie...lekker!
ONION BOMBS: [PRINTEREST]
I suggest a couple of meatballs per person on average. They vary pretty drastically in size, depending on the size of your onion pieces. One onion gave me 2 decent sized "wrappers", 2-3 medium sized, and a few ti...ny ones.
As prep, you just take off the outer onion paper stuff, and chop it in half, as evenly as you can! Then you separate the pieces into matching pairs from the outside to the inside. They LOOK big enough, but when you put them together there isn't as much room inside as you might think.
(**Note: This step could be done at the campsite if you wanted to keep the onions fresher or whatever. I prepared them entirely at home.)
Next (or before or at the same time if you are working with your boyfriend) you want to prepare the meatballs. I followed the recipe I found via Pinterest as far as additions to the meat. But I started it with some Italian sausages from our friends' butcher shop. (About 2 lbs meat?) I also chopped up a few cloves of garlic, added ketchup, Worcestershire sauce, bread crumbs, and salt/pepper. Hand mix it all together!
(Don't start making the meatballs until you are ready to wrap them!)
Once you have the meat mixed up, and the onions cut and matched up (at campsite, or at home), you are ready to wrap! The size of each meatball is going to depend on the onions. So just use your judgement and roll up some meatballs. Squish them between two pieces of onion and voila! Some meat might push out the ends but it's fine because you will be wrapping them in foil. I tried to keep them as compact as possible, though. I had a few of every size when I was done. Big tomato size to small lime sized. Then I wrapped them each in foil with a twist at the top. I used one layer of regular foil and one of heavy duty since I knew they would be thrown in the fire. Be careful not to rip or poke holes in the foil, especially the outer layer. Ash is not a good condiment.
SWEET ONION CASSEROLE: [MR FOOD]
This takes plain old onions and so easily turns them into a throw-together, perfect side dish for any main course. So what if you decide on your side dish first and then worry about what you're gonna buy at the market for the "biggie"? Maybe add a little zip by adding barbecue-flavored chips, or sprinkle in some tarragon for a French taste or some oregano for tilting it toward Italy, or ... whatever you want.
Serves: 8
Cooking Time: 1 hr
What You'll Need:
2 (10-3/4-ounce) cans condensed cream of mushroom soup
½ cup milk
4 Spanish onions, sliced into 1/4-inch rings
2 cups (8 ounces) shredded Cheddar cheese
1 (10-ounce) package potato chips, crushed
½ teaspoon salt
Pepper to taste
Paprika
What To Do:
1.Preheat oven to 350 degrees F.
2.Blend the soup and milk in a small bowl; season with salt and pepper.
3.Arrange half the onion rings in the bottom of a greased 9 x 13-inch baking dish. Cover with half the cheese, then half the potato chips. Repeat layers.
4.Pour the soup mixture over layers. Cover and bake for 45 minutes. Remove cover, sprinkle with paprika and cook for 15 more minutes or until hot and bubbly.
BALSAMIC BRAAI ONIONS: [ROBERTSON SPICES]
1 hr cooking time
Serves 6
Robertsons Atlantic Sea Salt
Robertsons Black Pepper
2 Eggs
6 Red Onions
250 ml Breadcrumbs
10 ml Robertsons Parsley
5 ml Robertsons Sweet Basil
60 ml Olive Oil
30 ml Balsamic Vinegar
100 g Parmesan Cheese Grated
WHAT TO DO:
1 - Peel the onions and slice off the tops. Scoop out the insides leaving a layer of 3 onion rings thick
2 - Place the onions onto a large piece of tin foil, hollow side up
3 - In bowl mix together the Robertsons Parsley, Robertsons Sweet Basil, grated parmesan, breadcrumbs and eggs until well combined
4 - Stuff the onions with the filling and drizzle with the olive oil and balsamic vinegar5 - Season with Robertsons Atlantic Sea Salt and Robertsons Black Pepper
6 - Wrap the tin foil over the onions to create a sealed parcel and place on top of the braai grid.
7 - Allow to cook until the onions are tender.
ONION RING LOAF: [HET BAIE INTERESSANT GELYK EN MOES DIT TOE NET DEEL MET JULLE....dis nie eers moeilik nie en kan buite ook gemaak word.]
INGREDIENTS:
4 to 6 mild white onions
1 cup milk
3 eggs, beaten
Salt
About 2 cups pancake mix
Oil (for deep frying)
Parsley (optional)
DIRECTIONS:
Slice onions crosswise and separate into rings. Soak rings in mixture of milk, eggs and salt for 30 minutes.
Dip each onion ring in pancake mix and fry until golden brown in oil heated to 375 degrees F. Pack fried onions solidly, without pressing, into a loaf pan and bake at 400 degrees F for 10 to 15 minutes. Turn onto a serving plate. Garnish with parsley, if desired.
BRAAI / CAMPFIRE ONION BOMBS:
INGREDIENTS:
• 2 large onions
• 1 kg mince
• 1 tsp garlic powder
• 1 tsp onion powder
• 1 T basil
• 1 T oregano
• 1 T parsly
• 1 egg, beaten
• ½ cup fresh bread crumbs
• ½ cup freshly grated parmesan cheese
• 1 tsp salt
• ½ tsp pepper
• ½ cup milk
• tomato sauce (optional)
INSTRUCTIONS:
1. Cut the both end off the onions, set them on one cut end, then cut in half. Peel the onion and separate into matching pieces.
2. In a bowl, mix together all the remaining ingredients except for the tomato sauce. It is easiest to use your hands, but do not over mix or the result will be very dense! Fill both matching sides of the onion then press them together, wrap them twice in foil and set aside.
3. To cook, place them in a large amount of very hot coals for 15 minutes, flip over and cook for another 15 minutes. Total cooking time will depend on the size of your bombs and the hotness of your coals so check on them to be sure they are cooked all the way through. You could also roast these in a 180ºC oven if you aren’t camping!
ROOIWYN UIE: [JOU WêRELD]:
Hierdie uie is heerlik! Dis veral 'n moet by die biefstuk, maar dit stop nie daar nie.Om dit in 'n doopsous te verander, voeg 250 ml suurroom of roomkaas by die hele uiemengsel.Eet saam met enigiets
10 ml elk olie en margarien
1 rooi ui
2 eetl. (30 ml) bruinsuiker
2 eetl. (30 ml) rooiwynasyn
4 eetl. (60 ml) droë rooiwyn
MAAK DAN SO:
Sny die ui in dun skyfies en braai in die olie en margarien vir 5 minute. Voeg dan die bruinsuiker, rooiwynasyn en rooiwyn by, en laat dit vir 10 minute stadig prut.
.by Kos vir kampeerders met idees vir kampering on Friday, September 16, 2011 at 12:19pm.
Prep Time:15 min
Cook Time:10 min
Serves:2 to 4 servings
■1 cup all-purpose flour
■1/2 teaspoon baking powder
■1 cup beer
House Seasoning, to taste, recipe follows
■Peanut oil, for frying
■1 large onion
■Ice water
In a bowl mix flour, baking powder, beer and House Seasoning together.
Let rest on the counter for 15 minutes to 3 hours.
Preheat oil in deep-fryer to 350 degrees F.
Slice 3/4-inch to 1-inch off the top of the onion.
Peel off the skin.
Cut a base out of the bottom but leave the root intact.
Slice the onion in half, then into quarters, then into eighths.
Continue until you've cut the onion 16 times.
Slicing the onion in this way creates "petals".
Do not cut all the way down to the bottom.
This will keep the "flower" together.
Spread the "petals" of the onion apart.
Soak the onion in ice water to help separate the petals.
Dip the onion in the beer batter.
Separate the "petals" and get the batter between them.
Fry the onion right side up in the oil for 10 minutes or until it turns golden brown.
Remove the onion with a spider from the fryer and let drain on a sheet tray lined paper towels.
House Seasoning:
1 cup salt
1/4 cup black pepper
1/4 cup garlic powder
Mix ingredients together and store in an airtight container for up to 6 months.
HEERLIKE UIEBAKKIES SAAM MET BRAAIVLEIS:
4 groot uie
botter
Vulsel:
4 repe spek
250 ml gekookte wit- of bruinrys
30 ml hoenderaftreksel
5 ml pietersieliesout en vars gemaalde swartpeper na smaak.
Metode:
Kook die uie in water vir sowat vyf minute tot sag.
Haal die uie se binnedeel uit, maar los ‘n redelike buitenste dop.
Kap die binnedeel van die uie fyn en meng dit saam met die res van die vulselbestanddele.
Verdeel die vulsel tussen die uie en stip elkeen met botter.
Smeer die blinkkant van twee lae tinfoelie met olie en draai die uie daarin toe.
Braai oor medium kole aan die kant van die vuur vir sowat 20 – 25 minute. Dien warm op.
HEERLIKE !
UIEFRITTERS:
3 groot uie
25 g botter
100g meelblom
1 groot eier
Knippie sout
Olie vir diepbraai
Skil en kap uie in groterige stukke.
Smelt botter in groot pan en braai uie liggies tot net sag maar nie bruin nie. Sif meel en sout saam, voeg eier en melk by en klits goed deur. Voeg uie by mengsel, skep lepelsvol in warm olie.
Braai omtrent 3 min aan elke kant tot goudbruin. Dreineer op handdoekpapier. Bedien dadelik.
BLUE CHEESE MARINATED ONIONS:
3 oz. blue cheese, crumbled (about 3/4 cup.)
1/2 cup. salad oil
2 tbsp. lemon juice
1 tsp. salt
1/2 tsp. sugar
Dash of pepper
Dash of paprika
4 med. onions, thinly sliced and separated into rings (about 4 cups.)
Mix all ingredients except onions. Pour mixture over onion rings and refrigerate at least 3-4 hours.
Terrific with barbecued meats, or add to a green salad. Delicious!
BALSAMIC BRAAI ONIONS: [ROBERTSONS RECIPE]
Ingredients
Robertsons Atlantic Sea Salt
Robertsons Black Pepper
2 Eggs
6 Red Onions
250 ml Breadcrumbs
10 ml Robertsons Parsley
5 ml Robertsons Sweet Basil
60 ml Olive Oil
30 ml Balsamic Vinegar
100 g Parmesan Cheese Grated
Instructions
1. Peel the onions and slice off the tops. Scoop out the insides leaving a layer of 3 onion rings thick
2. Place the onions onto a large piece of tin foil, hollow side up
3. In bowl mix together the Robertsons Parsley, Robertsons Sweet Basil, grated parmesan, breadcrumbs and eggs until well combined
4. Stuff the onions with the filling and drizzle with the olive oil and balsamic vinegar
5. Season with Robertsons Atlantic Sea Salt and Robertsons Black Pepper
6. Wrap the tin foil over the onions to create a sealed parcel and place on top of the braai grid.
7. Allow to cook until the onions are tender.
FRANSE UIETERT: [HUISGENOOT]
JY BENODIG
1 pak gekoopte skilferkors deeg
4 uie
1 e botter
200g Gruyere
paar takkies vars tiemie
1 eier
METODE:
Plaas gekoopte skilferkorsdeeg op ’n bakplaat en sny oortollige deeg af. Prik die deeg met ’n vurk. Sny liggies om die rand van die deeg met ’n mes omtrent 1cm van die kant af. Plaas die botter en gesnyde uie in ’n pan op baie lae hitte vir tussen 45 minute en ’n uur totdat die uie gekarimaliseer het. Deel die deeg in 3 dele in die lengte en plaas 2 rye van die vulsel in 2 van die derdes. Sny kaas met ’n groente skiller en plaas bo-op die vulsel met die vars tiemie. Verf die geklitste eier met ’n kwassie al om die rand en ook waar die deeg omgevou en geplak gaan word. Vou nou die 1 derde sonder vulsel om die ry uie in die middel te bedek en verf die buitekant ook met geklitse eier. Bak tert in ’n warm oond tot goudbruin.
MY WENK:
Maak soos 'n braai-pie...lekker!
ONION BOMBS: [PRINTEREST]
I suggest a couple of meatballs per person on average. They vary pretty drastically in size, depending on the size of your onion pieces. One onion gave me 2 decent sized "wrappers", 2-3 medium sized, and a few ti...ny ones.
As prep, you just take off the outer onion paper stuff, and chop it in half, as evenly as you can! Then you separate the pieces into matching pairs from the outside to the inside. They LOOK big enough, but when you put them together there isn't as much room inside as you might think.
(**Note: This step could be done at the campsite if you wanted to keep the onions fresher or whatever. I prepared them entirely at home.)
Next (or before or at the same time if you are working with your boyfriend) you want to prepare the meatballs. I followed the recipe I found via Pinterest as far as additions to the meat. But I started it with some Italian sausages from our friends' butcher shop. (About 2 lbs meat?) I also chopped up a few cloves of garlic, added ketchup, Worcestershire sauce, bread crumbs, and salt/pepper. Hand mix it all together!
(Don't start making the meatballs until you are ready to wrap them!)
Once you have the meat mixed up, and the onions cut and matched up (at campsite, or at home), you are ready to wrap! The size of each meatball is going to depend on the onions. So just use your judgement and roll up some meatballs. Squish them between two pieces of onion and voila! Some meat might push out the ends but it's fine because you will be wrapping them in foil. I tried to keep them as compact as possible, though. I had a few of every size when I was done. Big tomato size to small lime sized. Then I wrapped them each in foil with a twist at the top. I used one layer of regular foil and one of heavy duty since I knew they would be thrown in the fire. Be careful not to rip or poke holes in the foil, especially the outer layer. Ash is not a good condiment.
SWEET ONION CASSEROLE: [MR FOOD]
This takes plain old onions and so easily turns them into a throw-together, perfect side dish for any main course. So what if you decide on your side dish first and then worry about what you're gonna buy at the market for the "biggie"? Maybe add a little zip by adding barbecue-flavored chips, or sprinkle in some tarragon for a French taste or some oregano for tilting it toward Italy, or ... whatever you want.
Serves: 8
Cooking Time: 1 hr
What You'll Need:
2 (10-3/4-ounce) cans condensed cream of mushroom soup
½ cup milk
4 Spanish onions, sliced into 1/4-inch rings
2 cups (8 ounces) shredded Cheddar cheese
1 (10-ounce) package potato chips, crushed
½ teaspoon salt
Pepper to taste
Paprika
What To Do:
1.Preheat oven to 350 degrees F.
2.Blend the soup and milk in a small bowl; season with salt and pepper.
3.Arrange half the onion rings in the bottom of a greased 9 x 13-inch baking dish. Cover with half the cheese, then half the potato chips. Repeat layers.
4.Pour the soup mixture over layers. Cover and bake for 45 minutes. Remove cover, sprinkle with paprika and cook for 15 more minutes or until hot and bubbly.
BALSAMIC BRAAI ONIONS: [ROBERTSON SPICES]
1 hr cooking time
Serves 6
Robertsons Atlantic Sea Salt
Robertsons Black Pepper
2 Eggs
6 Red Onions
250 ml Breadcrumbs
10 ml Robertsons Parsley
5 ml Robertsons Sweet Basil
60 ml Olive Oil
30 ml Balsamic Vinegar
100 g Parmesan Cheese Grated
WHAT TO DO:
1 - Peel the onions and slice off the tops. Scoop out the insides leaving a layer of 3 onion rings thick
2 - Place the onions onto a large piece of tin foil, hollow side up
3 - In bowl mix together the Robertsons Parsley, Robertsons Sweet Basil, grated parmesan, breadcrumbs and eggs until well combined
4 - Stuff the onions with the filling and drizzle with the olive oil and balsamic vinegar5 - Season with Robertsons Atlantic Sea Salt and Robertsons Black Pepper
6 - Wrap the tin foil over the onions to create a sealed parcel and place on top of the braai grid.
7 - Allow to cook until the onions are tender.
ONION RING LOAF: [HET BAIE INTERESSANT GELYK EN MOES DIT TOE NET DEEL MET JULLE....dis nie eers moeilik nie en kan buite ook gemaak word.]
INGREDIENTS:
4 to 6 mild white onions
1 cup milk
3 eggs, beaten
Salt
About 2 cups pancake mix
Oil (for deep frying)
Parsley (optional)
DIRECTIONS:
Slice onions crosswise and separate into rings. Soak rings in mixture of milk, eggs and salt for 30 minutes.
Dip each onion ring in pancake mix and fry until golden brown in oil heated to 375 degrees F. Pack fried onions solidly, without pressing, into a loaf pan and bake at 400 degrees F for 10 to 15 minutes. Turn onto a serving plate. Garnish with parsley, if desired.
BRAAI / CAMPFIRE ONION BOMBS:
INGREDIENTS:
• 2 large onions
• 1 kg mince
• 1 tsp garlic powder
• 1 tsp onion powder
• 1 T basil
• 1 T oregano
• 1 T parsly
• 1 egg, beaten
• ½ cup fresh bread crumbs
• ½ cup freshly grated parmesan cheese
• 1 tsp salt
• ½ tsp pepper
• ½ cup milk
• tomato sauce (optional)
INSTRUCTIONS:
1. Cut the both end off the onions, set them on one cut end, then cut in half. Peel the onion and separate into matching pieces.
2. In a bowl, mix together all the remaining ingredients except for the tomato sauce. It is easiest to use your hands, but do not over mix or the result will be very dense! Fill both matching sides of the onion then press them together, wrap them twice in foil and set aside.
3. To cook, place them in a large amount of very hot coals for 15 minutes, flip over and cook for another 15 minutes. Total cooking time will depend on the size of your bombs and the hotness of your coals so check on them to be sure they are cooked all the way through. You could also roast these in a 180ºC oven if you aren’t camping!
ROOIWYN UIE: [JOU WêRELD]:
Hierdie uie is heerlik! Dis veral 'n moet by die biefstuk, maar dit stop nie daar nie.Om dit in 'n doopsous te verander, voeg 250 ml suurroom of roomkaas by die hele uiemengsel.Eet saam met enigiets
10 ml elk olie en margarien
1 rooi ui
2 eetl. (30 ml) bruinsuiker
2 eetl. (30 ml) rooiwynasyn
4 eetl. (60 ml) droë rooiwyn
MAAK DAN SO:
Sny die ui in dun skyfies en braai in die olie en margarien vir 5 minute. Voeg dan die bruinsuiker, rooiwynasyn en rooiwyn by, en laat dit vir 10 minute stadig prut.