As you make these croutons, please take the care to get the butter to the exact right consistency. Some have said it should look a lot like mayonnaise when it’s just right.  If you follow the instructions exactly, this should work out well for you if you have  standard wattage microwave.

Ingredients

• 2 full loafs of bread (remember: just get the cheap stuff)
• 1 lb of real butter (no margarine on this one, sorry)
• 2 ½ Tbsp Cajun seasoning bled
• ½ Cup finely chopped garlic (yes, that’s really the amount)

Instructions

1. Pre-heat your oven to 350°
2. Cube the bread into about 1 inch square pieces
3. Cut the butter into smaller chunks and place in the microwave for 10 seconds. Stir and return to the microwave for another 5 seconds.  It should have the consistency of mayonnaise.
4. Mix the Cajun seasoning and chopped garlic into the butter blend and let sit while you toast the croutons the first time.
5. Spread the cubes of bread onto a cookie sheet and put into the oven for 10 minutes and then remove and let cool completely before moving on to the next step.
6. Gently mix the cool croutons into the butter mix until completely coated.
7. Place the croutons back onto the cookie sheet and bake for an additional 10 minutes at 350°.
8. Check for desired crunchiness and, if needed, toss and return to the oven for an additional 5-10 minutes.
9. Let cool and add to your favorite salad recipe.

Outback Steakhouse™ claims to have invented the Bloomin Onion. Whether they did or not, they definitely made the name a household word.

If you have a bit of trouble cutting the onion exactly right, consider visiting a restaurant supply store for a special “blooming onion” cutter.  They make the job MUCH easier and you’ll end up with a perfectly beautiful onion every time.

Recipe

• 4 Vidalia or Texas Sweet Onions

Batter:

• 1/3 Cup Cornstarch
• 1 1/2 Cup Flour
• 2 tsp. Minced Garlic
• 2 tsp. Paprika
• 1 tsp. Salt
• 1 tsp. Pepper
• 24 oz Beer

Seasoned Flour

• 2 Cups Flour
• 4 tsp. Paprika
• 2 tsp. Garlic powder
• 1/2 tsp. Pepper
• 1/4 tsp. Cayenne pepper

Directions

1. Mix cornstarch, flour, and seasonings until well blended.
2. Add beer, mix well.
3. 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.
4. Dip onion in seasoned flour and remove excess by shaking.
5. Separate petals and dip in batter to coat thoroughly.
6. Gently place in fryer basket and deep?fry at 375 to 400 1 1/2 minutes. Turn over, and fry an additional 1 1/2 minutes.
7. Drain on paper towels.
8. Place onion upright in shallow bowl and remove center core with circular cutter or apple corer.

Creamy Chili Sauce

• 1 pint Mayonnaise
• 1 pint sour cream
• 1/2 cup Chili sauce
• 1/2 tsp Cayenne pepper

Mix all of the ingredients together until smooth and creamy.

• 4 1/2 teaspoons Tarragon vinegar
• 6 1/2 tablespoons vegetable oil
• 3/4 cup chopped onion
• 2 1/2 cups Miracle Whip
• 1 cup sugar
• 2 carrots (grated)
• 2 heads cabbage (chopped small or grated)

Directions

In a medium sized bowl, stir the oil, onions and sugar together. Add in the Tarragon vinegar and mix again.

Carefully mix in the Miracle Whip. If you’re like me and prefer real mayo, don’t do it! Part of the secret is to use Miracle Whip instead of mayo.

In a large separate bowl combine the carrots and cabbage.

Pour the white sauce over the carrots and cabbage and mix carefully.

Store this in an air-tight container in the refrigerator overnight. As tempted as you may be to try this immediately, there’s a huge difference after it’s sat in the fridge all night.