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Lord of the Onion Rings
By ldelmas
Preheat the oven to 375 degrees F
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- Ingredients
- 1 large onion
- 1/2 cup high-fiber bran cereal twigs (recommended: Fiber One Original)
- 1/4 teaspoon garlic powder, or more to taste
- 1/8 teaspoon onion powder, or more to taste
- 1/8 teaspoon salt, or more to taste
- Black pepper, to taste
- 1/2 cup fat-free liquid egg substitute*
- Mustard, as dip, optional (recommended: Vivi's Original Sauce Classic Carnival Mustard)
- Cook's Note: You'll only need about 1/4 cup egg substitute to coat your rings, but using 1/2 cup makes it soooo much easier.
- Directions
- Preheat the oven to 375 degrees F.
- Slice the ends off the onion and remove its outer layer. Cut onion into 1/2-inch-wide slices, and separate into rings. Set aside.
- Using a blender or food processor, grind cereal to a breadcrumb-like consistency. Season the crumbs with spices and transfer to a plate or bowl.
- Fill a small bowl with egg substitute. Prepare a baking sheet (or 2) by spraying with nonstick spray. Set aside.
- One at a time, dunk each ring in egg substitute, give it a shake to remove any excess, and then coat it in the seasoned crumbs. Evenly place rings on the baking sheet(s).
- Cook's Note: Use tongs or a fork to dip the rings into the egg substitute and cereal crumbs. It'll keep your fingers from getting eggy and crumb-covered. Don't pierce the rings with the fork; just balance them on it.
- Bake in the oven until the outsides are crispy and insides are soft, 20 to 25 minutes, carefully flipping rings over about halfway through. Serve with mustard, if using. Enjoy!
- PER SERVING (entire recipe): 155 calories, 1g fat, 515mg sodium, 41g carbs, 16g fiber, 7g sugars, 9g protein
- ©Television Food Network G.P.
- All Rights Reserved.
- Ingredients
- 1 large onion
- 1/2 cup high-fiber bran cereal twigs (recommended: Fiber One Original)
- 1/4 teaspoon garlic powder, or more to taste
- 1/8 teaspoon onion powder, or more to taste
- 1/8 teaspoon salt, or more to taste
- Black pepper, to taste
- 1/2 cup fat-free liquid egg substitute*
- Mustard, as dip, optional (recommended: Vivi's Original Sauce Classic Carnival Mustard)
- Cook's Note: You'll only need about 1/4 cup egg substitute to coat your rings, but using 1/2 cup makes it soooo much easier.
Tropical Fruit Salsa
By ldelmas
Pineapple, mango, kiwifruit and mandarin oranges are tossed with a zesty dressing in this low-calorie side dish
- 1 tablespoon snipped fresh mint
- 2 teaspoons seasoned rice vinegar
- 2 teaspoons lime juice
- 1/2 –1 teaspoon grated fresh ginger
- 1/8 teaspoon crushed red pepper (optional)
- 1/2 cup chopped fresh pineapple
- 1/2 cup chopped mango or peach
- 2 kiwifruit, peeled, quartered lengthwise and sliced
- 1 5-ounce container mandarin orange sections, drained (about 1/2 cup) or 1/2 an 11-ounce can
Basic New Mexico Red Chile Sauce
By ldelmas
Makes 2 cups Cooking Time: 10-15 minutes Temperature: Medium, Low
- 2 Tbsp shortening
- 3/4 tsp salt
- 2 Tbsp flour
- 1/2 tsp garlic salt
- 1/4 - 3/4 cup New Mexico Red Chile Powder
- Oregano (optional)
- 2 cups cold water
Sloppy Joe Tater Tot Casserole
By ldelmas
Preheat the oven to 425°F
- Sauce:
- 2 lbs ground beef
- 1 (14-oz) bag frozen peppers and onions
- 1 (15-oz) can sloppy joe sauce
- 2 oz cream cheese
- 4 oz pasteurized prepared cheese product
- 3 cups shredded extra sharp cheddar cheese, divided
- 1 bag frozen tater tots
Holy Guacamole
By ldelmas
Makes about 2 cups; serves 4 to 6
- 2 ripe avocados, preferably Hass
- 1 ⁄3 cup minced onion
- 1 medium-size ripe tomato, cored, seeded, and chopped (about 2⁄3 cup)
- Kosher or coarse salt and freshly ground black pepper
- 2 teaspoons fresh lime juice
- 1 ⁄2 to 1 teaspoon chopped seeded jalapeño pepper (optional)
- 1 ⁄2 to 1 teaspoon chopped fresh cilantro (optional)
- Lots of tortilla chips, for serving
Vanilla Cream Puff Dessert Recipe
By ldelmas
In a large saucepan over medium heat, bring the water, butter and salt to a boil
- FILLING:
- 1 cup water
- 1/2 cup butter
- 1/4 teaspoon salt
- 1 cup all-purpose flour
- 4 large eggs
- 1 package (8 ounces) cream cheese, softened
- 2-1/2 cups cold 2% milk
- 2 packages (3.4 ounces each) instant vanilla pudding mix
- TOPPING:
- 1 carton (8 ounces) frozen whipped topping, thawed
- Chocolate syrup
PEPPERMINT CHOCOLATE CHIP COOKIES
By ldelmas
Place an oven rack on the second lower level and preheat the oven to 350°F
- 1 (15.25-oz) box yellow cake mix
- 1/3 cup vegetable oil
- 2 eggs
- 1/2 tsp peppermint extract
- 1 (9-oz) bag (1-1/2 cups) dark chocolate morsels with mint filling
Lemon Icebox Cake
By ldelmas
Instructions To make cream cheese pudding mixture: Place cream cheese in a mixing bowl and beat with an electric...
- 8oz pkg cream cheese
- 3.4 ounce instant vanilla pudding
- 3/4 cup milk
- Juice of 1 Lemon
- zest of 1 lemon (save a little to sprinkle on top)
- 1.5 cups whipped topping or homemade whipped cream
- 25 About 25 Vanilla Wafer Cookies
PINEAPPLE UPSIDE CAKE WITH TRUVIA
By ldelmas
Preheat oven to 350°F. In 8-inch round cake pan, melt butter in warm oven, 1-2 minutes
- 3 Tbsp unsalted butter
- 1 ⁄3 cup Truvía® Brown Sugar Blend
- 7 fresh pineapple slices, drained
- 7 maraschino cherries, drained, without stems
- 1 ⁄3 cup canola oil
- 1 ⁄2 cup Truvía® Baking Blend
- 1 ⁄2 tsp salt
- 3 ⁄4 cup skim milk
- 1 tsp vanilla extract
- 1 egg
- 2 tsp baking powder
- 1 1⁄3 cups flour
Bacon-Wrapped Chicken Meatballs
By ldelmas
Preheat the oven to 350°F
- 16 pieces thinly sliced bacon
- 1-1/4 lbs ground chicken
- 1/2 cup bread crumbs
- 1/4 cup milk
- 1/2 cup onion, finely chopped
- 2 small garlic cloves, finely chopped
- 1/4 cup celery, finely chopped
- 1/4 cup red bell pepper, finely chopped
- 2 Tbsp flat-leaf parsley, finely chopped
- 1 tsp salt
- 1/2 tsp ground black pepper
- 1/4 tsp cayenne pepper
- 1/2 tsp Worcestershire sauce
- 1 large egg