Bacon Mac Cheese Stuffed Onion Rings Recipe By Tasty

Steps:

• Peel and cut onions into 1-centimeter (½ inch) rings. Separate the rings.
• Slice the mozzarella into 4 even strips.
• Place a smaller onion ring in the center of a larger one.
• Fill the gap between the rings with the mozzarella strips. For extra cheesiness, use two layers of cheese. Repeat with remaining onion rings and freeze for 1 hour.
• Place the flour, eggs, and breadcrumbs into three separate bowls.
• Coat each prepared ring in the flour first. Then dip into the egg, then the breadcrumbs, then the egg again, and one last time into the breadcrumbs. Repeat with the remaining onion rings and place in freezer.
• Fill a large pot with oil and set over medium high heat until it reaches 350˚F (175˚C).
• Fry the rings until golden brown, being careful not to fry them for too long as the cheese may ooze out completely.
• Drain on a paper towel, then serve with marinara!
• Enjoy!

Steps:

• Add the potatoes to a large pot with enough cold water to cover them. Bring to a boil over high heat and cook until tender when pierced with a fork, about 30 minutes.
• Drain the potatoes and transfer to a large bowl. Use a potato masher to mash the potatoes until there are no large chunks left.
• Add the garlic, parsley, Parmesan cheese, 1 beaten egg, salt, and pepper. Mix well.
• Take a spoonful of potatoes and form into a patty.
• Place a cheese stick in the middle and wrap the potato around the cheese until it is evenly covered.
• Arrange the formed croquettes on a parchment-lined baking sheet and freeze for 30 minutes.
• Place the flour, 3 remaining eggs, and bread crumbs in 3 separate shallow bowls. Dredge the croquettes in the flour, shaking off any excess; then dredge in the egg and the bread crumbs.
• Heat the oil in a large pot until it reaches 350°F (180°C). Fry the croquettes for 3 minutes, or until golden brown.
• Transfer the croquettes to a wire rack set over paper towels to drain the excess oil.
• Let cool for a few minutes as they will be HOT.
• Garnish with grated Parmesan cheese and parsley and serve with marinara sauce alongside.
• Enjoy!

Steps:

• In a medium mixing bowl, mash avocados with the juice of one lime. Mix in chopped tomato, cilantro, garlic, salt, and chili powder.
• Cut onion into ½-inch (1 cm) slices. Carefully separate the layers into individual rings. On a wax paper-lined tray, lay out onion rings and fill each with guacamole. Place tray in freezer until solid (about one hour).
• Add flour, beaten eggs, and panko bread crumbs to three separate bowls. Remove frozen guacamole rings from freezer. Roll each first in flour, then egg, then bread crumbs. Coat once more in egg and a final time in bread crumbs.
• In a large saucepan, heat oil to 350˚F (180˚C). Fry guacamole onion rings in batches until nicely browned on all sides.
• Place on paper towel-lined plate to drain off any excess oil. Sprinkle with salt and lime juice. Serve with sour cream.
• Enjoy!

Steps:

• Heat oil in a pot over medium heat to 350°F (180°C).
• In a bowl, mix together the ground beef, salt, pepper, and onion powder.
• Peel and slice the onion into 1-centimeter (½ inch) rings. Detach the rings from each other.
• Take a spoonful of the beef mixture and press it into the bottom of a ring.
• Push a cheddar square into the center of the beef.
• Seal the top with another spoonful of the beef, pressing it flat.
• Repeat with the rest of the rings.
• Place the flour, eggs, and bread crumbs into three separate bowls.
• Dip a ring into the flour, shaking off excess, then into the egg, the bread crumbs, then back to the eggs, and one last time into the breadcrumbs.
• Repeat with the remaining rings.
• Fry the rings for 5-6 minutes, until deep golden-brown.
• Drain on a paper towel, then serve with ketchup!
• Enjoy!

Steps:

• Cut cheddar cheese block into small cubes.
• Place cold mashed potatoes into a large mixing bowl. Add green onion, chopped bacon, garlic powder, black pepper, and 1 egg - mix well.
• With lightly floured hands - pick up a tablespoon sized ball of potato mixture and flatten into a small pancake. Place a cube of cheddar in the center and wrap the potato mixture around the cheese. Repeat.
• In three separate bowls, add flour, remaining egg (whisked) and breadcrumbs. Coat the potato ball in flour, then egg, then breadcrumbs. Coat once more with egg and once more with bread crumbs. Set aside - store in fridge while you wait to fry.
• In a medium pan heat oil over medium/high heat (to approximately 350˚F (180˚C). Fry the potatoes in batches until browned on all sides.
• Transfer fried potato balls to paper towels to drain excess oil. Sprinkle with salt.
• Transfer to a baking tray and bake in a preheated oven for 5 minutes at 400˚F (200˚C).
• Enjoy!

Steps:

• Line a rimmed baking sheet with parchment paper.
• Slice the onion into ½-inch (1.24 cm) thick rounds. Separate the rings and arrange on the prepared baking sheet.
• Roughly chop 4 slices of bacon and add to a medium bowl, along with the macaroni and cheese. Stir to combine.
• Fill each onion ring with a generous spoonful of the bacon macaroni and cheese. Transfer to the freezer for at least 1 hour, or until fully hardened.
• Heat the oil in a large pot over medium heat until it reaches 350°F (180°C). Set a wire rack inside another rimmed baking sheet.
• Finely chop the remaining 2 slices of bacon and add to a medium bowl with the bread crumbs, salt, garlic powder, and pepper. Stir until well combined.
• Add the flour and eggs to 2 separate bowls.
• Coat a frozen onion ring in the flour, shaking off excess, then into the egg, then the bread crumbs, then back into the egg and bread crumbs once more. Set on the wire rack and repeat with the remaining onion rings.
• Working in batches of 2-3 at a time, fry the onion rings in the hot oil for 3-4 minutes, until deep golden brown in color and the macaroni and cheese is warmed through.
• Serve the onion rings warm with marinara sauce and ranch dressing for dipping, if desired.
• Enjoy!

Steps:

• In a bowl, combine the cream cheese, buffalo sauce, chicken, cheddar, and ranch. Mix with a fork until smooth and evenly mixed.
• Cut each end of the onion, peel of the papery onion skin, and cut the onion on its side into large rings.
• Separate the large slices into its separate layers.
• Put the rings on a parchment paper-lined sheet tray. Take the chicken mixture and press a small amount against the inside of the onion creating a ring shape of the mixture with a hole in the middle.
• Freeze until solid. Usually 3-4 hours.
• Heat a pot of oil to 375˚F (190˚C).
• Set up a breading station by placing flour, beaten eggs, and panko bread crumbs into separate bowls.
• Working quickly, bread each frozen ring by coating in flour, then dredge in egg and lastly in bread crumbs. Transfer to a baking dish.
• Carefully lower two coated rings into the oil and fry for about 3 minutes or until golden brown. Continue this until all of the rings are fried.
• Serve warm with blue cheese, ranch, or more buffalo sauce.
• Enjoy!

Steps:

• Cook macaroni according to package directions., Meanwhile, in a Dutch oven, cook bacon over medium heat until crisp. Using a slotted spoon, remove to paper towels; drain, reserving 1 tablespoon drippings. Saute jalapeno in reserved drippings. Add milk and cheeses to pan; cook and stir until blended. Stir in the onion powder, chili powder, salt, pepper and pepper sauce. , Drain macaroni; add to pan with the onions and cooked bacon. Mix well. , Transfer to a greased 13x9-in. baking dish. Cover and bake at 350° for 30 minutes. Uncover; bake 10-15 minutes longer or until heated through.