TZUTC: -0700
MSGID: 34656.fidonet_cooking@1:105/500 2d67d9c7
PID: Synchronet 3.20d-Win32 master/500ef7050 Mar 03 2025 MSC 1942
TID: SBBSecho 3.23-Win32 master/500ef7050 Mar 03 2025 MSC 1942
BBSID: FQBBS
CHRS: ASCII 1
NOTE: SlyEdit 1.89e (2025-02-09) (ICE style)
MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Outback Steakhouse Bloomin' Onion
 Categories: Appetizers, Copycat
      Yield: 1 Batch
 
    1/3 c  Corn starch; more if needed
  1 1/2 c  Flour
      2 ts Garlic; mince
      2 ts Paprika
      1 ts Salt
      1 ts Pepper
     24 oz Beer
      4    Sweet Vidalia onions
      2 c  Flour
      4 ts Paprika
      2 ts Garlic powder
    1/2 ts Pepper
    1/4 ts Cayenne Creamy chili sauce
      1 pt Mayonnaise
      1 pt Sour cream
    1/2 c  Tomato chili sauce
    1/2 ts Cayenne
 
  Mix corn starch, flour and seasonings until well blended. Add beer,
  mix well. Cut about 3/4" off top of onion and peel. Cut into onion 12
  to 16 vertical wedges but do not cut through bottom root end. Remove
  about 1" of petals from center of onion. Dip onion in seasoned flour
  and remove excess by shaking. Separate petals to coat thoroughly with
  batter. Gently place in fryer basket and deep-fry at 375 to 400?F
  for 1-1/2 minutes. Turn over and fry 1-1/2 minutes longer or until
  golden brown. Drain on paper towels. Place onion upright in shallow
  bowl and remove center core with circular cutter or apple corer.
  Serve hot with Creamy Chili Sauce.
  
  Seasoned Flour:
  
  Combine flour, paprika, garlic powder, pepper, and cayenne, and mix
  well.
  
  Creamy Chili Sauce:
  
  Combine mayonnaise, sour cream, chili sauce, and cayenne, and mix
  well.
  
  Recipe FROM: 
 
MMMMM
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