Hamilton Beach 35015 - Manual (Page 12)

12
Jalapeño Poppers
10 jalapeño peppers
1 cup cream cheese, softened
2 tablespoons chopped fresh cilantro
1 tablespoon minced garlic
In a medium bowl, whip together cream cheese, cilantro, garlic, salt and pep-
per. Place eggs in a small bowl. Place Italian-style seasoned breadcrumbs in a
small bowl. Wash jalapenos. Cut off tops to remove stems and remove seeds.
Stuff each with equal amounts of the cream cheese mixture. Roll in the eggs,
then coat with breadcrumbs.
Heat oil to 375ºF. In batches, deep fry stuffed, coated jalapenos in preheated oil
for 5 minutes, or until golden brown. Drain on paper towels. Makes 10 servings.
Onion Petals
1 egg
1 cup milk
1 cup all-purpose flour
1 teaspoons salt
1
1 ⁄
2
teaspoons cayenne pepper
1 ⁄
2
teaspoon ground black pepper
Beat egg and combine it with milk in a bowl large enough to hold the onion. In
another bowl, combine flour, salt, cayenne pepper, black pepper, garlic powder,
thyme, oregano, and cumin.
Prepare the onion: cut approximately 3 ⁄
4
to 1 inch off of the top and bottom of
the onion, remove skin. Using a large, sharp knife, slice down the center of the
onion about
3 ⁄
4
of the way down, until you have 16 sections. Go back and cut
all the way through.
Dip the onion petals in the milk mixture, and then coat well with the flour mix-
ture. Once you have coated all of the petals well, dip it into the milk and into
the flour mixture again. Place in the refrigerator for at least 15 minutes while
preheating the oil.
Preheat the oil to 350ºF. Fry the petals in the oil for 2 to 3 minutes or until gold-
en brown. Remove from oil and let drain on paper towels. Serve while warm
and with dipping sauce. Makes 6 servings.
Dipping Sauce
1 ⁄
2
cup mayonnaise
3 ⁄
4
tablespoon ketchup
2 tablespoons cream-style horseradish sauce
1 ⁄
4
teaspoon paprika
1 ⁄
4
teaspoon salt
1 pinch ground black pepper
1 pinch cayenne pepper
Combine mayonnaise, ketchup, horseradish, paprika, salt, a pinch black pepper,
and a pinch cayenne pepper in a small bowl and refrigerate until needed
.
Salt and pepper to taste
3 eggs, beaten
1 cup Italian-style seasoned
bread crumbs
1 ⁄
2
teaspoon garlic powder
1 ⁄
4
teaspoon dried thyme
1 ⁄
4
teaspoon dried oregano
1 ⁄
8
teaspoon ground cumin
1 medium onion
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