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Written by Lyn
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Monday, 14 September 2009 |
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Get your deep fryer ready or fill a large dutch oven with lots 'o vegetable oil. Get it hot. 2 Medium-Large Spanish Onions
Batch of Oktoberfest Beer Batter Peel and slice the onions width-wise into slices 1/2 inch thick. Make rings by pressing out the centers of the onions leaving 2 - 3 of the outer rings together. This is important because "normal" onion rings only use 1 ring per onion ring. This recipe calls for 2 - 3 rings making up one onion ring. Why? Because it tastes better that way. Depending on the size of the onions you are using, you may be able to make 2 rings per slice. Dip each ring into the batter and coat enthusiastically but allow any excess to drip off before plopping into the hot oil. After 3 - 4 minutes, use a tong to begin separating the onion rings a bit so they don't all end up stuck together. Cook on high for 6 - 7 minutes. The onion rings are ready when they are golden brown and fairly easy to separate from each other. Serves 3 - 4 as an appetizer. Sodium Content: 15mg
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Last Updated ( Monday, 14 September 2009 )
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Written by Lyn
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Tuesday, 28 July 2009 |
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My husbands favorite potato recipe hands down. If I wanna get lucky, this is what I make for dinner. 8 White Potatoes peeled and cut into bite-sized chunks
2 Tsp Sage
2 Tsp Marjoram
2 Tsp Dried Lavendar
1/3 Cup + 2 Tbsp Olive Oil
1/3 Cup Grated Parmesan Cheese Preheat the oven to 450 degrees. Combine the potatoes, marjoram, sage and lavendar in a oven-proof bowl. Stir in 1/3 Cup olive oil and then parmesan cheese. Drizzle 2 Tbsp olive oil on top. Bake, lidded, at 450 degrees for 25 minutes. Turn the heat down to 400 degrees and bake for another 30 minutes. Serves 4 - 6 as a side. Sodium: 120 mg
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Last Updated ( Tuesday, 28 July 2009 )
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Written by Lyn
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Tuesday, 28 July 2009 |
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Virginia is full of wineries and it's easy to come by fruity dessert wines - peach, strawberry, blueberry and blackberry are all popular here. This recipe includes raspberry jam and wine but you could just as easily substitute with blueberry jam and wine, etc. Whatever suits your taste or whatever is available in your area works! 8 Wedges Brie
3 Tbsp No Salt Butter
1/4 Cup Flax Meal
1/4 Cup Corn Meal
2 Egg Whites
3 Tbsp Raspberry Jam
1/4 Cup Raspberry Wine For the glaze: Combine the jam and wine in a small pot and cook on medium, stirring, until smoothe. Turn the heat down to low to keep warm. Place the egg white in a small bowl and combine the flax meal and corn meal in another bowl. For the brie: Coat each brie wedge in the egg white, flax and corn meal, egg white again and then flax and corn meal again. Melt the butter in a pan and fry the brie wedges 1 - 2 minutes on each side. Serve two wedges per person on a plate drizzled with the raspberry wine glaze. Serves 4 Sodium: 170 - 340mg
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Appetizers 
