Applebees Bloomin Onion And Dippin Sauce Recipe 425

COPYCAT APPLEBEE'S ONION PETAL SAUCE

Steps:

• Whisk together the mayo, horseradish sauce, ketchup, paprika, salt, oregano, black pepper, and cayenne in a bowl. Use the sauce immediately or store in a covered container in the refrigerator for up to 1 week.

APPLEBEE'S ONION PEELS

Steps:

• Make horseradish dipping sauce by combining ingredients in a medium bowl with a whisk.
• Mix until creamy then cover and chill the sauce.
• Heat the shortening to 350 degrees in a deep fryer.
• Slice the stem end and the root end off onion, then, with the onion resting on a flat side, cut down through the onion, slicing it in half.
• Slice each half 4 to 5 more times in a spoke fashion to create wedges of onion.
• Separate the onion pieces.
• Create batter by combining all dry ingredients in a medium bowl.
• Whisk in milk until batter is smooth then let the batter sit for 5 minutes.
• It should thicken.
• Whisk batter again.
• When oil is hot dip each onion piece in the batter, let some of the batter drip off then drop the coated onion piece carefully into the hot oil.
• Repeat, frying 8 to 12 at a time for 1 to 2 minutes or until light brown.
• Drain on a rack or paper towels.
• Repeat until the onion is used up, stacking the newer batches on top of the old ones to keep them warm.
• When they're all done, serve the fried onion slices on a plate or in a paper-lined basket with horseradish dipping sauce on the side.

APPLEBEE'S BLOOMIN' ONION AND DIPPIN' SAUCE RECIPE - (4.2/5)

Steps:

• DIPPIN' SAUCE: Combine the mayonnaise, horseradish sauce, catsup, paprika, salt, oregano, and peppers in small bowl. Refrigerate until needed. BLOOMIN' ONION: Combine the egg and milk in a medium bowl. Combine the flour, salt, peppers, and thyme in medium bowl. Dip large, "flowered" Vidalia onion in wet mixture, then in dry mixture. Repeat. Refrigerate coated onion for at least 15 minutes. Fry onion in 350 degree fahrenheit oil for 10 minutes.

ROASTED PORK TENDERLOIN WITH ESCALLOPED APPLES (RACHAEL RAY) RECIPE - (3.7/5)

Steps:

• Heat oven to 425°F. Coat the tenderloins with EVOO. Combine the grill seasoning, lemon zest and thyme. Rub the spice mixture into the tenderloin and roast 25 minutes. Remove and let juices settle then slice on an angle. Melt butter in skillet over medium heat and saute apples for 12-15 minutes until very tender. Season with a pinch of salt and sprinkle the flour over the skillet, toss to combine. Squeeze the lemon juice over the skillet and sweeten with sugar. Arrange the apples over the pork to serve.