1 sweet onion, texas, vidalia
1 walla walla or maui
1 water
1 egg, beaten
2 tbsp flour
1 cup cracker crumbs
1 or coating mix
1 oil, for deep frying
DIP
1/2 cup mayonnaise
1/2 cup sour cream
1/2 cup thousand island dressing
2 tbsp horseradish, grated
Directions
Select a well-rounded onion. Peel outer skin off. Leave root intact;
cut off any hanging roots. Using small, sharp fnife, divide onion
into four sections by making 2 cuts crosswise, beginning at the top
and cutting toward root, stopping about 1/2 inch away. Cut each
section twice. Place onion in bowl of enough boiling water to cover
it and leave for 5 minutes. The sections, or "petals" will begin to
open. Remove onion from hot water and immerse into ice water, to help
the opening. Drain well by turning opside down on paper towel. Put
flour into paper bag, add onion and shake gently to coat with flour.
Roll floured onion in beaten egg to cover. Put cracker crumbs or
coating mix in paper bag, add onion and shake gently to coat.
Refrigerate for 1 hour before deep frying in oil to golden brown, 3
to 5 minutes. Cooked onion may be kept for a time in warm oven. The
"Outback Steakhouse" serves this with a delicious hot-hot sauce to
dunk' in. They also add hot spices to the flour and/or coating mix.
Servings: 1 serving
Awesome Blossom -- With Dip Recipe brought to you by Recipe Ideas
Categories: Appetizer; Dip
The History of Recipes
We can trace the history of meal recipes far back into history, certainly as far back into history as the Egypt of the Pharoahs, and quite possibly further than that. Having said that, mostly, these early cook books were just very basic pictorial instructions for food preparation.
The truth of the matter is, the oldest recipe in existence, according to experts is a collection of ancient tablets in ancient Sumerian describing the making of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as having made people feel `blissful`. As we move into Roman times around 25BC a roman called Apicius assembled a few documents detailing recipes prepared by his fellow Romans. In his works, Apicius tells us how the meals were separated into starters, main course and afters, a style of dining still practiced today. Additionally, he describes how the cooks of Roman times used a wide range of herbs and spices, including some that we all recognise such as thyme, fennel and asafoetida. Later, in the 15th century, knights returning from the crusades brought back a variety of spices and herbs from Arab cooking, including spices such as coriander, parsley, and basil. The introduction of these new foods and spices was responsible for a torrent in manuscripts on cookery, many of which are kept safe in private libraries. During the following few centuries, the upper-class families of Wesstern Europe competed to serve the most exotic banquets, and as a consequence, chefs and their recipes became highly prized. Nevertheless, it was during the nineteenth century that cooking and recipe collections became popular. Mrs Beeton in the UK, and Fannie Farmer in the US, devoted their lives to assembling, verifying, and recording recipes for their fellow cooks to enjoy. Like it or not, the introduction of TV brings us TV cooks and the accompanying recipe books. Which pretty much brings us up to date and the internet revolution, allowing everybody to access thousands of recipes just like those on our web site. |
We hope you enjoy this Awesome Blossom With Dip recipe.
