1. 2 About the Author I am the author and publisher of : Cooking has always been an enjoyment for me—but only in recent.

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Who is Hungry for A G-F Bloomin

Onion with Some Great Sauce?

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One “Fine” Bloomin Onion Gluten-Free

By ShariLeeThe GlutenFreeGo2Lady

The Gluten Alarm

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About the Author

I am the author and publisher of :

http://www.theglutenalarm.com

Cooking has always been an enjoyment for me—but only in recent years, since I have had to live gluten free, have I added a sense of adventure to it.

I love combining unusual tastes and then testing to see if they marry well. It’s fun and rewarding at the same time.

It is one of my goals to share Gluten Free Recipes that are so good they turn into traditions.

This One “Fine” Bloomin Onion Gluten-Free is my debut into the eBook world, so I am anxious to know if you you make the recipe, I would love to hear about it.

I would also like feedback on the format. This was done in PowerPoint. Thank you so much for being my partners, You all mean the world to me.

Eat Well ~ Feel Well ~ Live Well,

Are You Frustrated... Trying to Live a Gluten Free Life?

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Come by And Pick up a CopyOf Our Free Report

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http://www.theglutenalarm.com

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Table of Contents:

Page

Book Cover……………………….………1

Title Page…………………………………2

About the Author………………………3

Table of Contents……………………..4

First the Sauce Ingredients………..5

Now the Sauce Instructions……….6

Necessary Tools………………………..7

Assemble Your Dipping………………8

Choosing your Cooking Oil…………9

Heating the Oil………………………..10

Slicing the Onion:…………………….11

Page

First Step………………………………..12

Second Step………………..………….13

Third Step…………………..………….14

Fourth Step……………………..……..15

Fifth Step…………………………..…..16

Sifting the Dry Ingredients……....17

Whipping the Egg Mixture……..…18

It’s Dipping Time………………..…..19

It’s Cooking Time…………………....20

It’s Eating Time………………..……..21

Copyright 2014 GoldaVere IMS, all rights reserved

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First the Sauce Ingredients:

• 1/2 Cup Mayonnaise (Preferably Organic)• 1 Tablespoon Ketchup• 2 Tablespoons Cream-Style Horseradish Sauce • 1/3 Teaspoon Paprika• 1/4 Teaspoon Kosher Sea Salt• 1/8 Teaspoon Ground Black Pepper• 1/3 Teaspoon Cayenne Pepper• 1/8 Teaspoon Dried Oregano

• Optional: 1 Tablespoon Mild to Hot Salsa

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Now the Sauce Instructions …• Thoroughly mix all of the spices together in a small bowl. If you

want to double this recipe, please make one bowl of spices for each batch. Do not try and double the spices in one bowl.

• Blend the mayonnaise, ketchup, & creamy horseradish sauce together, along with the salsa—if you have chosen to use salsa in your recipe. If you decided to double this recipe, it is not a problem to double these ingredients in the same bowl. Just be sure that your mixture is well blended before adding the spices. It should be a pinkish color when you are finished.

• Now, mixing as you go, add your spice mixture sprinkled in a little at a time until you have added all of it to the creamy mixture. If you have decided to double your recipe… you can go ahead and add the other bowl of spices in the same way.

• When you are finished—put your sauce in a covered bowl—in the refrigerator. Note: It really tastes better if made the day before because it has a chance to marinate. Yum!

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Necessary Tools:

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Assemble Your Dipping Ingredients …

• Oil• Organic Eggs• Organic Whole Milk• Gluten-Free Flour• Cayenne and Black Pepper• Paprika• Ground Cumin• Dried Thyme• Dried Oregano

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Choosing Your Cooking Oil:

•1 Gallon of PEANUT(monounsaturated which is heart-healthy), or AVOCADO (more than 50% monounsaturated), or PALM, or SESAME Oil (for these last two choices, it is best to use refined for frying and unrefined for dressings). None of these are TransFats.

•NOTE: All of these oils stand up well to heat, so they are ideal for frying.

•Tip: Trans Fats are the worst kind of fat to use because it has been chemically altered.

Labeling laws alert us to the presence of trans fats in the products we purchase; however, trans fat still has a are being used in restaurants and with food vendors who do not have to label their products.

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Heating The Oil…

• In a deep fryer or a large pot, begin heating your oil over medium heat. Keep a watch on it until your thermometer registers 300℉.

• See this screen for further instructions when you are ready to cook the onion.

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SlicingThe Onion:

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Slice ½” off the top off the onion leaving a clean surface from which to begin sectioning.

First Step:

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Turn the onion upside down and beginning about ½” from the root of the onion, make a clean cut through the onion all the way to the cutting

board.

Second Step :

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Make the same cut evenly spaced, four times as shown below.

Third Step :

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Make three more cuts in each quarter of the onion; you now should have 16 ,

evenly spaced, wedge cuts.

Fourth Step:

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1. Now you can turn your onion over, and carefully separate the pieces-as-shown.

2. Make sure cuts are totally unfolded before the coating process.

3. When finished, submerge the onion in ice cold water for fifteen minutes while you put together the flour and egg mixture, and just before you are ready to dip, remove the onion from the water and drain thoroughly..

Fifth Step :

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In your WIDE BOWL, Thoroughly Sift Together the Following Dry Ingredients:

•2 1/2 Cups Gluten-Free flour•1 Teaspoon Organic Cayenne Pepper•1/2 Teaspoon Organic Black Pepper•2 Tablespoons Organic Paprika•1/2 Teaspoon Organic Cumin—ground•1/2 Teaspoon Organic Thyme—dried•1/2 Teaspoon Organic Oregano—dried

•AFTER SIFTING--TOSS THE FLOUR MIXTURE JUST A BIT WITH A SPOON TO INSURE SPICES & FLOUR ARE WELL DISTRIBUTED, AND THEN MAKE A WELL IN THE CENTER WHERE YOU CAN SET YOUR ONION AFTER IT COMES OUT OF THE EGG BATTER

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In Your DEEP BOWL, Throughly Whip the Egg Mixture—Adding Milk Slowly--Until Mixture is Well Blended – then set aside.

• 2 Eggs—Organic & X-Large• 1 Cup Organic whole Milk

• NOTE: Set mixture aside, but be ready to give it another quick whipping just to make sure it is smooth before you dip your onion.

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IT’S DIPPING TIME!

• First- The heat should have reached 300℉ by now, and it is time to turn the heat up to medium-high in order for it to reach the necessary 400℉. This may take a few minutes, so you can move on with the dipping process.

• Second- give the egg mixture an extra beat or two to be sure it has not separated.

• Third- set your pre-sliced onion down into the egg mixture, hopefully covering it, but if not, then spoon egg mixture over the top until it is covered.

• Fourth- insert the wire skimmer under the bottom of the onion & lift it carefully out of the egg mixture letting some of the excess drip off.

• Fifth- using the wire skimmer set the onion down into the well you made in the flour mixture, and begin spooning the flour-spices over the top of the onion. Some like to set a part of the flour & spice mixture aside to sift over the top of the onion. This may work better for you.

• Sixth- with the wire skimmer still under the onion place it into the hot oil timing as described in slide seventeen.

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IT’S COOKING TIME!

• You are ready to put your onion in to cook.

• With the open side of the onion facing down—and keeping your onion level as you slowly lower it into the hot oil using a wire skimmer for this part--be careful not to drop the onion and splash hot grease on yourself.

• Make sure that the oil temperature stays between 350℉ and 400℉ as the onion cooks; watch that it does not get too brown before you are ready to turn it over—which should be about three minutes or so. Now, turn the onion carefully, using the skimmer, and cook it two or three minutes more.

• When you are happy with the color--lift the onion out onto the skimmer and drain it on paper towels. Then put your onion on a serving plate, season with salt and serve with the delicious dip that you made in advance.

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Bon Appétit!

I hope you have enjoyed this presentation---and your onion! ShariLee, TheGlutenFrGo2Lady!

IT’S EATING TIME…Yum!