Black Angus Restaurant Fried Zucchini and Cucumber Dip and seasoning

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If you want to make this a cucumber dill dip, add in 2 Tablespoons fresh chopped dill to the cucumbers, cream cheese and/or plain yogurt. Stir until all ingredients are combined. Serve with fresh bread, crackers, or vegetables for dipping (it makes a great cream cheese veggie dip!). Before we get to the this simple summer recipe, let's answer.

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We've been mastering our craft since 1964, so you could say we know a thing or two. Our cuts are aged at least 21 days, seasoned to excellence, expertly flame-grilled and served up just the way you like it. You've earned it. Whether you're here to throw back a couple with old friends or trying to finish off the Campfire Feast on your own, there.

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Stuart Anderson's Black Angus Western T-Bone. Menu Description: "A huge, savory 16 oz. bone-in U.S.D.A choice steak prepared with a smoky marinade and fire-grilled. Smothered with sauteed mushrooms, roasted red peppers and real smoked bacon." "Come in for dinner and I'll do the dishes," Stuart Anderson used to promise in television ads.

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Combine the crushed crackers and the cheese in another bowl. Place one inch of oil into a a large deep skillet and heat over medium-high heat. If you have a thermometer, heat to 350 °F. Dredge a zucchini round through the flour mixture, then dip into the egg mixture, letting the excess drip off.

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Sampler Platter. everyone's favorites all in one spot, shrimp cocktail with our own chef made atomic horseradish cocktail sauce, crispy garlic pepper zucchini, loaded idaho potato skins and buffalo chicken tenders, sharing feels so good. Restaurant menu, map for Black Angus Steakhouse located in 89146, Las Vegas NV, 5125 W Sahara Ave.

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Instructions. Keto Cucumber Dipping Sauce. In a bowl, add and mix up Hellmann's mayo, dried dill, Lawry's seasoning salt, dried minced onion, full fat sour cream, cracked pepper, and dried parsley. Once dip is thoroughly mixed, put in fridge overnight so flavors can combine and meld together. This also allows the minced onion to soften in.

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1/2 cup sour cream. 1 Tbs salt ** (see note about salt above) 1 tsp ground white pepper (I used black) 1 Tbs distilled white vinegar. 1 1/2 tsp garlic powder. 1 Tbs sugar. Dash hot sauce, such as Tabasco (I used Sriracha) Directions: Mix all ingredients together in mixer for 5 minutes on low to thoroughly combine ingredients.

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Preheat a grill or broiler. Mix the ground beef with salt and pepper and form into 8 patties. In a large bowl combine the lettuce, tomato, cucumber, olives, red onion and feta. Season with salt and pepper and toss with the lemon juice and olive oil. Grill or broil the burgers 2 minutes per side for medium-rare.

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Whisk in enough water to form smooth medium-thin batter. Place remaining 1 cup flour in large bowl. Working in batches, add zucchini to flour in bowl and toss, separating slices to coat well. Dip zucchini into batter and fry until golden, about 3 minutes per side. Transfer to paper towels and drain.

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To Make Fried Zucchini Crisps: Create an assembly line: In the first bowl, mix together: 1/2 cup flour with 1 tsp salt and 1/4 tsp pepper. In the second bowl, beat two eggs with a fork. In the third bowl, add 1 1/2 cups panko bread crumbs. Dredge one of your zucchini slices fully in the flour mixture, tapping off the excess.

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Add the cream cheese to a bowl and mix until it's smooth—there shouldn't be any lumps. Add the grated cucumber, green onions and lemon juice, stir until well combined then season with salt and pepper to taste. Refrigerate for at least 1 hour. Transfer the dip into a serving bowl and serve with your favorite crackers or veggies.

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Gather the ingredients. The Spruce Eats / Abby Mercer. Combine cream cheese, onion, and finely chopped cucumber. The Spruce Eats / Abby Mercer. Add light cream or half-and-half until the mixture is dipping consistency. Add salt to taste. The Spruce Eats / Abby Mercer. Garnish with cucumber slices and serve with chips, vegetable sticks, or crackers.

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Cover with plastic if doing more than 2 hours ahead.) Place enough oil in a pot or deep fryer to deep fry the slices. Heat oil to 360°F. Place prepared zucchini slices in oil, a few at a time, do not crowd, and cook until golden brown. Remove to a paper towel-covered plate to drain.

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BLACK ANGUS STEAK SEASONING. KETCHUP. VINAIGRETTE SAUCE. $7.99 • 16oz bottle. Our tangy vinaigrette is made with fresh herbs And citrus and is perfect for dressing veggie and pasta salads. Use it as a marinade for chicken, pork and beef for a quick and easy way to add tenderness and flavor. CUCUMBER SAUCE. $7.99 • 16oz bottle.

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BLACK ANGUS RECIPES. ORDER THESE ITEMS. GROUND CHUCK BURGER. Take home our hand-ground Angus Beef for the best burgers you have ever tasted. BURGER RECIPE. SALMON. Savor the ocean's bounty with our Alaskan Salmon. SALMON RECIPE. STEAMED LOBSTER. Treat yourself to the king of the ocean. LOBSTER RECIPE.

Black Angus Restaurant Fried Zucchini and Cucumber Dip and seasoning

Set the cream cheese out to soften. Peel and chop the cucumbers into large chunks, set aside. Once the cream cheese is soft, add to a medium size mixing bowl and use a hand mixer to blend until creamy. Add the sour cream and blend again until silky smooth. Add the ranch dip seasoning packet and mix well. Fold in the chopped cucumbers.