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Dazzling Dill Pickle Dip
Appetizer

Dazzling Dill Pickle Dip

2.0

Prep
10 min
Cook
Total
250 min

Instructions

  1. 1 Combine cream cheese, sour cream, horseradish sauce, seafood seasoning, garlic powder, and black pepper in a large mixing bowl. Fold in pickles and onion. Transfer to a bowl with a lid and refrigerate at least 4 hours.

By Soup Loving Nicole

Perfect Deviled Eggs
Appetizer American

Perfect Deviled Eggs

4.3

Prep
10 min
Cook
5 min
Total
60 min

Instructions

  1. 1 Place eggs into a saucepan in a single layer and cover with water by 1 inch. Cover the saucepan and bring to a boil. Remove from the heat and let eggs stand in hot water for 15 minutes. Drain and cool under cold running water in the sink.
  2. 2 Peel cool eggs and cut in half lengthwise. Place yolks into a mixing bowl and set whites aside. Mash yolks with a fork until smooth; stir in mayonnaise, Worcestershire sauce, horseradish, hot sauce, salt, and pepper. Spoon yolk mixture into a heavy plastic bag; snip a corner off the bag to create a 1/2-inch opening. Pipe yolk mixture into egg white halves. Chill for at least 30 minutes before serving. Sprinkle with parsley and paprika to garnish.

By Jan Charles

Big Game Heroux Dip
Appetizer

Big Game Heroux Dip

3.3

Prep
5 min
Cook
1 min
Total
41 min

Instructions

  1. 1 Stir together the chives, basil, paprika, sugar, parsley, onion powder, garlic powder, celery salt, cilantro, pepper, allspice, ginger, cayenne pepper, turmeric, monosodium glutamate, and lemon juice in a microwave-safe bowl.
  2. 2 Cook in the microwave on High for 30 seconds.
  3. 3 Stir in the horseradish sauce and mustard; allow to cool 5 minutes; fold in the mayonnaise. Chill in refrigerator at least 30 minutes.

By TheOldCook

Blooming Onion and Dipping Sauce
Appetizer American

Blooming Onion and Dipping Sauce

4.6

Prep
35 min
Cook
10 min
Total
45 min

Instructions

  1. 1 Gather all ingredients.
  2. 2 Make sauce: Mix mayonnaise, horseradish, ketchup, paprika, cayenne, salt, oregano, and black pepper together in a medium bowl until well combined. Cover and store in the refrigerator until needed.
  3. 3 Make coating: Beat milk and egg together in a medium bowl until well combined.
  4. 4 Mix flour, salt, cayenne pepper, paprika, black pepper, oregano, thyme, and cumin together in a separate bowl. Set both bowls aside.
  5. 5 Prepare onion: Slice 1 inch off of the top and bottom of onion and remove the papery skin.
  6. 6 Remove a 1-inch diameter core from middle of onion, leaving the very bottom of the root end intact.
  7. 7 Use a large, sharp knife to slice down center of onion about 3/4 of the way down; turn onion 90 degrees and slice again.
  8. 8 Keep slicing each section in half until you have 16 sections, being careful not to cut through bottom of onion.
  9. 9 Spread "petals" apart. (To help keep them separate, you could plunge onion into boiling water for 1 minute and then into cold water to stop the cooking.)
  10. 10 Dip onion into milk mixture and then coat well with seasoned flour mixture, separating the petals and sprinkling the flour mixture between them.
  11. 11 Dip onion back into milk mixture, then coat with flour mixture again to ensure all pieces are well coated.
  12. 12 Heat oil in a deep fryer or deep pot to 350 degrees F (175 degrees C). Make sure you use enough oil to completely cover the onion when it fries. Lower onion, cut-side up, into the hot oil and fry until golden brown, about 10 minutes.
  13. 13 Drain on a rack or on paper towels.
  14. 14 Open center of onion wide enough to fit the bowl of dipping sauce and serve.

By Jackie

Beth's Portobello Mushroom Burgers
Dinner

Beth's Portobello Mushroom Burgers

4.4

Prep
5 min
Cook
15 min
Total
20 min

Instructions

  1. 1 Preheat oven to 450 degrees F (230 degrees C). Line a cookie sheet with foil, and spray it with cooking spray. With a damp cloth, wipe the mushrooms making sure to get off any excess dirt. Trim the stem so the mushroom will sit even like a hamburger.
  2. 2 Wrap 2 pieces of turkey bacon around each mushroom, tucking the ends under the stem. Place the mushrooms on the cookie sheet. Bake for 10 to 15 minutes. Remove mushrooms from cookie sheet to paper towel to drain.
  3. 3 Spread 1 1/2 teaspoons of the horseradish sauce over each of the buns (adjust to your own taste). Place 1 piece of lettuce and 1 slice tomato onto each bun. Place one mushroom burger on each bun.

By Elizabeth

Firecracker Scallops

Firecracker Scallops

4.4

Prep
10 min
Cook
20 min
Total
30 min

Instructions

  1. 1 Cook the bacon in a large, deep skillet over medium-high heat until crisp, about 10 minutes. Drain on a paper towel-lined plate, reserving about 1 tablespoon of the bacon drippings. Crumble the bacon once cool to the touch.
  2. 2 Preheat the oven's broiler and set the oven rack about 6 inches from the heat source.
  3. 3 Heat the reserved bacon drippings in a separate skillet over medium heat. Stir the butter and garlic salt into the bacon drippings; allow the butter to melt completely. Cook the scallops in the butter mixture until there is a light brown coating on each side, about 4 minutes per side. Transfer the scallops to a baking dish. Spoon the butter sauce over the scallops. Drizzle the horseradish sauce over the scallops and sprinkle with the crumbled bacon.
  4. 4 Bake the scallops under the preheated broiler until the sauce begins to bubble, about 1 minute.

By gguyon

Zesty Carrots
Dinner American

Zesty Carrots

3.9

Prep
20 min
Cook
15 min
Total
35 min

Instructions

  1. 1 Place the carrots in a saucepan with about 1 inch of water in the bottom. Bring to a boil, and cook for about 5 minutes. Drain, and set aside.
  2. 2 Preheat the oven to 375 degrees F (190 degrees C). Butter a 1 1/2 quart casserole dish. Place the carrots in the dish. In a medium bowl, stir together the onion, mayonnaise, horseradish, pepper, paprika and bread crumbs. Spread evenly over the carrots.
  3. 3 Bake uncovered for 15 minutes, or until the top is nicely browned.

By Jeff Cummings

Blooming Onion
Dinner American

Blooming Onion

4.6

Prep
25 min
Cook
10 min
Total
50 min

Instructions

  1. 1 Gather all ingredients.
  2. 2 Make dipping sauce: Combine mayonnaise, horseradish, ketchup, paprika, salt, black pepper, and cayenne pepper in a small bowl; refrigerate until needed.
  3. 3 Prepare blooming onion: Beat milk and egg in a large bowl deep enough to dunk onion.
  4. 4 Combine flour, salt, cayenne pepper, black pepper, garlic powder, thyme, oregano, and cumin in a separate bowl.
  5. 5 Cut 3/4 to 1 inch off top and bottom of onion and remove skin. Remove the 1-inch diameter core from middle of onion.
  6. 6 Use a large, sharp knife to slice down center of onion 3/4 of the way down; turn 90 degrees and slice again.
  7. 7 Keep slicing each section in half until you have 16 sections. Be careful not to cut through bottom of onion.
  8. 8 Spread petals apart, dip in milk mixture, then coat well with flour mixture.
  9. 9 Separate petals again and sprinkle flour mixture between them.
  10. 10 Dip into milk mixture and flour mixture again. Place battered onion in the refrigerator for at least 15 minutes while you preheat oil.
  11. 11 Pour enough oil to cover onion into a deep fryer or deep pot. Heat oil to 350 degrees F (175 degrees C). Fry onion right-side-up in hot oil until golden brown, about 10 minutes.
  12. 12 Drain on a rack or paper towels. Open center of onion wide enough to fit the bowl of dipping sauce and serve warm.

By Joanne Bruck