Fried Pickles (Southern Living)
Fried pickles have always been a favorite of mine! When I mention them to some people, they reply with "EWWWWW!!!" I guess they're not for everyone, but most people that have tried them at my house are fast fans. Try this recipe for yourself, and let me know what you think!
Yield: Makes 8 to 10 servings
Ingredients:
2 (16-oz.) jars dill pickle sandwich slices, drained **I like to use the slices instead of the spears, but many restaurants serve the spears.***
1 large egg
1 (12-oz.) can beer **quality is not as important here as it is when making beer bread, etc**
1 tablespoon baking powder
1 teaspoon seasoned salt
1 1/2 cups all-purpose flour
Vegetable oil
And, it's nice to have some Ranch Dressing to dip them in! YUM!
Directions:
1. Pat pickles dry with paper towels.
2. Whisk together egg and next 3 ingredients in a large bowl; add 1 1/2 cups flour, and whisk until smooth.
3. Pour oil to a depth of 1 1/2 inches into a large heavy skillet or Dutch oven; heat over medium-high heat to 375°.
4. Dip pickle slices into batter, allowing excess batter to drip off. Fry pickles, in batches, 3 to 4 minutes or until golden. Drain and pat dry on paper towels; serve immediately with Ranch Dressing.
Southern Living, JULY 2007
Showing posts with label Appetizer. Show all posts
Showing posts with label Appetizer. Show all posts
Monday, July 27, 2009
Sunday, July 26, 2009
Vidalia Onion Dip
Vidalia Onion Dip
Ingredients:
1 cup chopped Vidalia onion
1 cup grated Parmesan cheese or shredded Swiss cheese (about 4 oz.)
1 cup Hellmann's® or Best Foods® Real Mayonnaise
1 clove garlic, finely chopped (optional)
Hot pepper sauce to taste (optional)
Directions:
1. Preheat oven to 375°.
2. Combine all ingredients in 1-quart casserole. Bake 25 minutes or until golden brown. Serve with your favorite dippers.
Ingredients:
1 cup chopped Vidalia onion
1 cup grated Parmesan cheese or shredded Swiss cheese (about 4 oz.)
1 cup Hellmann's® or Best Foods® Real Mayonnaise
1 clove garlic, finely chopped (optional)
Hot pepper sauce to taste (optional)
Directions:
1. Preheat oven to 375°.
2. Combine all ingredients in 1-quart casserole. Bake 25 minutes or until golden brown. Serve with your favorite dippers.
Tomato Mozzarella Bites
Tomato Mozzarella Bites
Ingredients:
20 grape or cherry tomatoes, halved
20 fresh basil leaves
20 small balls fresh mozzarella cheese (often
labeled bocconcini)
salt and pepper to taste
1/2 cup balsamic vinegar
1/4 cup extra virgin olive oil
20 toothpicks
Directions:
Using a toothpick, spear a half of a tomato, a piece of basil, a mozzarella ball, and another half of a tomato. Repeat with remaining ingredients. Place on a serving dish and sprinkle with salt and pepper. Mix the vinegar and oil together in a small bowl to serve as a dipping sauce.
Ingredients:
20 grape or cherry tomatoes, halved
20 fresh basil leaves
20 small balls fresh mozzarella cheese (often
labeled bocconcini)
salt and pepper to taste
1/2 cup balsamic vinegar
1/4 cup extra virgin olive oil
20 toothpicks
Directions:
Using a toothpick, spear a half of a tomato, a piece of basil, a mozzarella ball, and another half of a tomato. Repeat with remaining ingredients. Place on a serving dish and sprinkle with salt and pepper. Mix the vinegar and oil together in a small bowl to serve as a dipping sauce.
Buffalo Chicken Dip
Buffalo Chicken Dip
"This tangy, creamy dip tastes just like buffalo chicken wings. It's best served hot with crackers and celery sticks. Everyone loves the results!"
Ingredients:
2 (10 ounce) cans chunk chicken,
drained
2 (8 ounce) packages cream cheese,
softened
1 cup Ranch dressing
3/4 cup pepper sauce, such as
Franks® Red Hot®
1 1/2 cups shredded Cheddar cheese
1 bunch celery, cleaned and cut into
4 inch pieces
1 (8 ounce) box chicken-flavored
crackers
Directions:
Heat chicken and hot sauce in a skillet over medium heat, until heated through. Stir in cream cheese and ranch dressing. Cook, stirring until well blended and warm. Mix in half of the shredded cheese, and transfer the mixture to a slow cooker. Sprinkle the remaining cheese over the top, cover, and cook on Low setting until hot and bubbly. Serve with celery sticks and crackers.
ALL RIGHTS RESERVED © 2009 Allrecipes.com
Printed from Allrecipes.com 2/8/2009
"This tangy, creamy dip tastes just like buffalo chicken wings. It's best served hot with crackers and celery sticks. Everyone loves the results!"
Ingredients:
2 (10 ounce) cans chunk chicken,
drained
2 (8 ounce) packages cream cheese,
softened
1 cup Ranch dressing
3/4 cup pepper sauce, such as
Franks® Red Hot®
1 1/2 cups shredded Cheddar cheese
1 bunch celery, cleaned and cut into
4 inch pieces
1 (8 ounce) box chicken-flavored
crackers
Directions:
Heat chicken and hot sauce in a skillet over medium heat, until heated through. Stir in cream cheese and ranch dressing. Cook, stirring until well blended and warm. Mix in half of the shredded cheese, and transfer the mixture to a slow cooker. Sprinkle the remaining cheese over the top, cover, and cook on Low setting until hot and bubbly. Serve with celery sticks and crackers.
ALL RIGHTS RESERVED © 2009 Allrecipes.com
Printed from Allrecipes.com 2/8/2009
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