Outback Steakhouse Bloomin’ Onion

 Ingredients 

1/3 cup cornstarch

1 1/2 cups flour

2 teaspoons garlic, minced

2 teaspoons paprika

1 teaspoon salt

1 teaspoon pepper

24 ounces beer

4 vidalia onions (I use walla wallas here in Calgary)

Seasoned flour

2 cups flour

4 teaspoons paprika

2 teaspoons garlic powder

1/2 teaspoon pepper

1/4 teaspoon cayenne

Creamy Chili sauce

1 pint mayonnaise

1 pint sour cream

1/2 cup tomato chili sauce

1/2 teaspoon cayenne

Outback Dipping Sauce

1/2 cup mayonnaise

2 teaspoons ketchup

2 teaspoons creamed horseradish

1/4 teaspoon paprika

1/4 teaspoon salt

1/8 teaspoon dried oregano

1 dash black pepper

1 dash cayenne

Directions:

1 ———Alrighty-forthe seasoned flour———–.

2 combine flour, paprika, garlic powder, pepper and cayenne-mix well.

3 ——–Creamychili sauce——–.

4 combine mayo, sour cream, chili sauce and cayenne-mix well.

5 ——–Dippingsauce———-.

6 Blend everything together well and let sit for 2 hours-refidgerated- or overnight.

7 ——–Andfor the batter———.

8 Mix cornstarch, flour and seasonings until well blended.

9 Add beer and mix well.

10 Cut about 3/4 inch off top of onion and peel.

11 Cut into onion 12-16 vertical wedges but do not cut through bottom root end.

12 Remove about 1 inch of petals from center of onion (You can place the cut onions in cold water for a few hours to help “open” them up — just make sure that you drain them well).

13 Dip in seasoned flour and gently shake to remove excess.

14 Seperate peatls to coat thoroughly with batter.

15 Gently place in a fryer basket and deep fry at 375-400 for 1 1/2 minutes.

16 Turn over and fry 1 1/2 minutes more or until golden brown.

17 Drain on paper towels.

18 Place onion upright in a shallow bowl and remove center core with a circular cutter or apple corer.

ITALIAN CRESCENT CASSEROLE

 Ingredients

1 lb ground beef, cooked, drained

1 cup Three Cheese Pasta Sauce (the original called for a different kind. I love this one more so I used it)

1 can (8 oz) refrigerated crescent dinner rolls

1½ cups shredded Italian cheese blend (6 oz)

¼ teaspoon dried basil leaves

How To Make Italian Crescent Casserole

In skillet, mix beef and pasta sauce. Heat to boiling over medium-high heat, stirring occasionally.

Separate dough into 8 triangles. Place dough in ungreased 9-inch glass pie plate in spoke pattern, with narrow tips overlapping rim of plate about 3 inches. Press dough in side and bottom to form crust; sprinkle with 1 cup of the cheese. Spoon meat mixture evenly over cheese. Bring tips of dough over filling to meet in center; do not overlap. Sprinkle with remaining ½ cup cheese and the basil.

Macaroni Salad

 

INGREDIENTS

2 cups elbow macaroni, uncooked

1 cup mayonnaise

1/2 cup finely chopped celery

1/3 cup finely chopped carrot

1 hard-boiled egg, chopped

1/4 cup finely minced onion, i use dehydrated onion

2 tablespoons sweet relish

3/4 teaspoon dry ground mustard

1/4 teaspoon salt

1/8 teaspoon ground black pepper

1 dash paprika

3 quarts water

1 1/2 teaspoons salt

Directions

In a large pot bring 3 quarts water to a rolling boil.Add 1 1/2 teaspoons salt.

Gradually add dry elbow macaroni.

Return to a boil.

Boil uncovered 6-8 minutes.

Drain well and rinse with cold water and drain again.

In a medium bowl combine all ingredients.

Place cooked macaroni in a large bowl and toss well with other ingredients.

Cover and refrigerate.

Banana Split Pie

Ingredients:

1 stick butter, melted

1 box graham cracker crumbs

1 stick butter, softened

2 eggs

2 cups confectioners’ sugar

5 bananas, sliced

1 (15 ounce) can crushed pineapple, undrained

1 (16 ounce) container Cool-Whip, thawed

1 (4 ounce) jar maraschino cherries, stemmed

1/2 cup pecans, chopped

Chocolate Syrup, optiona

Instructions:

In a 9×13 glass or porcelain dish, combine 1 stick of melted butter and graham cracker crumbs. With a fork, incorporate the butter until the crumbs are coated. Firmly press into a crust in the bottom of the pan.

In a medium bowl, cream together the other stick of softened butter, eggs and confectioners’ sugar; beat for 15 minutes. Spread evenly on the graham cracker crust. Layer banana slices evenly on top of butter/sugar mixture; layer pineapple on top of the bananas. Evenly spread the Cool-Whip and garnish with cherries and pecans. Drizzle optional chocolate syrup over the top. Refrigerate at least 2 hours or overnight. Keeps well refrigerated for about a week.

Cheddar Bay Green Bean Casserole: A Bold Twist on a Classic

Ingredients

For the Green Bean Filling:

1 pound fresh or frozen green beans, trimmed and cut into bite-sized pieces

1 tablespoon butter

1 small onion, finely chopped

2 cloves garlic, minced

1 (10.5-ounce) can cream of mushroom soup

1/2 cup sour cream

1 cup shredded cheddar cheese

1/2 teaspoon black pepper

1/2 teaspoon smoked paprika

For the Cheddar Bay Biscuit Topping:

1 cup all-purpose flour

1 teaspoon baking powder

1/4 teaspoon garlic powder

1/4 teaspoon salt

1/2 cup shredded cheddar cheese

1/2 cup whole milk

2 tablespoons butter, melted

Directions

1. Prepare the Green Bean Filling:

Preheat the oven to 375°F (190°C). Lightly grease a 9×9-inch baking dish.

Blanch the green beans in boiling water for 2-3 minutes if using fresh, then drain and set aside.

In a skillet, melt the butter over medium heat. Sauté the onion and garlic until soft and fragrant, about 3-4 minutes.

In a large bowl, combine the sautéed onion and garlic, cream of mushroom soup, sour cream, cheddar cheese, black pepper, and smoked paprika. Stir in the green beans until well coated.

2. Make the Cheddar Bay Biscuit Topping:

In a medium bowl, whisk together the flour, baking powder, garlic powder, and salt.

Stir in the shredded cheddar cheese. Gradually add the milk, mixing until just combined.

3. Assemble and Bake:

Spread the green bean mixture evenly in the prepared baking dish. Drop spoonfuls of the biscuit mixture over the top, leaving some gaps for steam to escape.

Brush the biscuit topping with melted butter for extra richness.

Bake for 25-30 minutes, or until the biscuits are golden brown and the filling is bubbly.

4. Serve:

Let the casserole cool slightly before serving. Garnish with fresh parsley, if desired.

How to Prepare

Customize Your Beans: Use a mix of green beans and other vegetables like carrots or mushrooms for variety.

Shortcut Option: Swap the homemade biscuit topping for pre-made biscuit dough for even faster prep.

Dairy-Free Version: Use plant-based cheese and cream of mushroom soup for a dairy-free option.

Preparation Time

Prep Time: 15 minutes

Cook Time: 30 minutes

Total Time: 45 minutes

Servings

Serves 6-8 people

Stuffed Pepper Soup

 

Ingredients

1/2 lb Italian sausage

1/2 lb lean ground beef

1 small finely chopped onion

1 green pepper, finely chopped

1 red pepper, finely chopped

3 cloves garlic, chopped

4 c low sodium beef broth

2 cups low sodium chicken or vegetable broth

1 can (14.5 oz) salsa tomatoes

3/4 cup raw rice (I use jasmine)

kosher salt and fresh ground black pepper

How To Make Stuffed Pepper Soup

In a pot or casserole over medium heat, brown the Italian sausage and ground beef; separating as you go.

In the middle of browning, add onions and peppers; stirring several times. During the last minute of browning, reduce heat to medium-low and add chopped garlic, stirring constantly. Drain the excess fat.

Add the beef broth, chicken broth and tomatoes to the salsa and simmer. Simmer for 15 minutes or until the peppers begin to soften.

Add the rice and coat well. Cover and cook for 5-7 minutes or until the rice is tender. For best results, serve quickly. Season with kosher salt and freshly ground black pepper to taste.

Creamy Beef and Shells: A Delicious Pasta Dish

Ingredients for Creamy Beef and Shells

For the Pasta:

12 ounces medium pasta shells

Salt for boiling water

For the Beef Mixture:

1 pound ground beef

1 small onion, finely chopped

3 cloves garlic, minced

1 teaspoon Italian seasoning

1/2 teaspoon smoked paprika

Salt and pepper to taste

For the Cream Sauce:

2 tablespoons unsalted butter

2 tablespoons all-purpose flour

2 cups milk (whole milk preferred)

1 cup beef broth

1 cup shredded cheddar cheese

1/4 cup grated Parmesan cheese

2 tablespoons tomato paste

Fresh parsley for garnish (optional)

Step-by-Step Instructions

1. Cook the Pasta

Bring a large pot of salted water to a boil. Add the pasta shells and cook according to the package instructions until al dente.

Drain the pasta, reserving 1/2 cup of the pasta water, and set aside.

2. Prepare the Beef Mixture

In a large skillet over medium heat, cook the ground beef until browned and fully cooked. Drain excess grease.

Add the chopped onion and cook until softened, about 3-4 minutes.

Stir in the garlic, Italian seasoning, smoked paprika, salt, and pepper. Cook for 1 minute until fragrant.

3. Make the Cream Sauce

In the same skillet, melt the butter over medium heat. Stir in the flour and cook for 1-2 minutes to eliminate the raw flour taste.

Gradually whisk in the milk and beef broth, ensuring no lumps remain.

Add the tomato paste and stir until fully incorporated.

Simmer the sauce for 3-5 minutes until it thickens slightly.

Stir in the shredded cheddar and Parmesan cheeses until melted and smooth.

4. Combine and Serve

Add the cooked pasta and beef mixture to the skillet with the cream sauce. Stir until everything is evenly coated.

If the sauce is too thick, use the reserved pasta water to thin it to your desired consistency.

Garnish with fresh parsley, if desired, and serve immediately.

Tips for Success

Choose Quality Ingredients: Use freshly shredded cheese for a smoother sauce and high-quality ground beef for the best flavor.

Pasta Cooking Tip: Undercook the pasta slightly during boiling since it will continue cooking in the sauce.

Customizations: Add vegetables like spinach, peas, or mushrooms for added nutrition and flavor.

Serving Suggestions

With a Side Salad: Pair with a fresh green salad for a balanced meal.

Garlic Bread: Serve alongside crusty garlic bread to soak up every bit of the delicious sauce.

Wine Pairing: Enjoy with a glass of red wine, such as Merlot or Cabernet Sauvignon.

Storage and Reheating Instructions

Refrigeration: Store leftovers in an airtight container in the refrigerator for up to 3 days.

Freezing: Freeze in a freezer-safe container for up to 3 months. Thaw in the refrigerator overnight before reheating.

Reheating: Reheat gently on the stovetop or in the microwave, adding a splash of milk or broth to loosen the sauce if needed.