Taste of Home Girls Night In: THE ULTIMATE GUIDE TO GIRL DINNERS, GATHERINGS, FOOD, FUN AND FRIENDSHIP

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International Standard Book Number:

979-8-88977-053-4

979-8-88977-054-1 (eBook)

Chief Content Officer: Jason Burhmester

Content Director: Mark Hagen

Creative Director: Raeann Thompson

Associate Creative Director: Jami Geittmann

Senior Editor: Christine Rukavena

Editor: Hazel Wheaton

Senior Art Director: Courtney Lovetere

Manager, Production Design: Satyandra Raghav

Senior Print Publication Designer: Jogesh Antony

Project Coordinator: Sierra Schuler

Production Artist: Nithya Venkatakrishnan

Deputy Editor, Copy Desk: Ann M. Walter

Copy Editor: Suchismita Ukil

Contributing Copy Editor: Nancy J. Stohs

Cover Photography:

Photographer: Mark Derse

Set Stylist: Melissa Franco

Food Stylists: Sue Draheim

Pictured on front cover: Brie in Puff Pastry

, Marinated Almond-Stuffed Olives

, Original Burrata Toast

, Strawberry Riesling Wine Spritzer

, Raspberry Chipotle Chicken Pinwheels

Pattern: oxygen/Getty Images

CONTENTS

FOOD & DRINK

Appetizers & Small Plates

Cocktails & Mocktails

Boards

Sides & Salads

Sliders, Sandwiches & Party Subs

Sweet Things

What Can I Bring?

PARTIES

New Year’s Eve

Galentine’s Day

Hollywood Awards Show Party

Pizza Party

Ladies’ Brunch

Spring Fiesta

Summer Herb Party

Bonfire Party

Book Club

Murder Mystery

Game Night

Friendsgiving

Wine & Tapas

Totally Awesome’80s Party

PARTY INSPIRATIONS

INDEX

IT’S A GREAT NIGHT TO STAY IN!

Sometimes the best nights with friends aren’t spent out on the town, but staying in instead. Who doesn’t love keeping the party at home and binge-watching TV, playing games or simply just hanging out? It’s all good! And while your besties could likely make a frozen pizza memorable, why not treat them to something with a little more panache… where the food is as fun as the company?

Girls’ Night In helps you step up your hosting game, with more than 400 recipes ideal for easy entertaining—emphasis on easy. Check out these snacks, appetizers, small-plate dinners, charcuterie boards, sweets and desserts. They all serve up delicious fun while keeping prep work to a minimum. See how effortless it is to impress the gang without spending a fortune or wasting the night away in the kitchen.

You’ll even find simple suggestions for wine pairings as well the secrets behind no-fuss cocktails and mocktails.

Need an excuse for a party? You’ll find 24 themed menus inside. Whether you’re planning an evening of wine and tapas or a totally awesome ’80s party, hosting special get-togethers is a snap.

Because the recipes are chosen for their flavor and convenience, you’ll want to savor them all the time—with or without company. Just look for the #GIRLDINNER tag for advice on creating sensational meals for one.

So raise a glass to (and with) your best friends! It’s time for sipping and sharing, munching and memory making. For brunches, showers, dinner parties, movie nights and more, your place will be the most popular spot in town.

WHAT IS GIRL DINNER, ANYWAY?

For everything from mac-and-cheese dinners to grazing on a charcuterie plate, we’ve got you covered on the trend that took the internet by storm.

It all started when TikTok user Olivia Maher, aka @liviemaher, posted a video showing off her evening meal—a glass of red wine, pieces of bread, butter, cheese, grapes and pickles. I call this girl dinner, she explained, or medieval peasant.

Her post struck a chord with a world full of overworked, time-crunched, budget-strapped women. Maher’s original TikTok racked up millions of views, and thousands of users posted their own in response.

The many different women posting their videos showed a huge variety of girl dinners—with the common thread being low-maintenance meals made up of random food items. The plates are sometimes harmonious, sometimes nonsensical but almost always pretty.

The initial inspiration for girl dinners seems to be a pared-down take on the charcuterie board: A random assembly of fridge and pantry findings to serve one. Maher’s medieval peasant quip isn’t far off—the ultra-traditional British ploughman’s lunch is almost exactly what Maher originally posted, only with a good ale standing in for the red wine.

The main theme is appetizers for dinner. Instead of starting a meal with a small plate, why not simply combine a few to create a meal? Girl dinners can also consist of favorite side dishes or servings of go-to comfort foods.

The trend was so popular Popeyes even offered its own girl dinner, comprised of classic sides—mashed potatoes, mac and cheese, Cajun fries, coleslaw, biscuits and red beans with rice.

The upshot is that a girl dinner is whatever you want it to be. It’s the easy meal you turn to after a tiring day when you just want to stay home. It relies on carefree satisfaction with your kitchen’s contents. It turns the idea of a traditional dinner—full of preparation and labor—on its head. It’s an act of self-care and indulgence… and fun.

Why not enjoy the tasty apps you serve friends on your own? Because nights in are sometimes just for one, this book offers tips for transforming recipes into perfect, easy, single-serve meals. Simply look for the #GIRLDINNER tag scattered throughout the book. The hints cover how to prepare tasty bites in advance, what to pair them with or how to add a healthy twist. Then get cozy and settle in for a girl dinner you’ll want to enjoy time and again.

COOKBOOK CLUBS: A NEW KIND OF POTLUCK

For a modern take on old-school potlucks, try starting a cookbook club! The trend, featured on Good Morning America and other news shows, is like a crowd-sourced version of Julie & Julia. In that book (then film), a single ambitious newbie cooked her way through every single recipe in Julia Child’s epic Mastering the Art of French Cooking. (Yes, even the aspic.) Cookbook clubs are founded on the firm belief that everything is better when shared with friends. And maybe with less aspic.

Start with a small group of friends, and choose a cookbook to work from—one that people will have fun with. (Maybe even the book you’re holding right now?) Everyone will need to make something from the book, so the recipes should be appealing and accessible. Ask members to claim their recipes so there’s no overlap. Then set the day, time and place, and enjoy! You can make it a regular event, inviting more to join as your club gets off the ground. Rotate hosting duties and choose new books to keep it fresh—what a great reason to have a party!

CAN I GET YOU A DRINK?

Keep an eye out for these icons—we offer suggestions for the perfect beverage to accompany specific dishes throughout this book. If it’s a cocktail (the glass on the left), we’ll direct you to a recipe so you can make it at home.

FOOD & DRINK

APPETIZERS & SMALL PLATES

COCKTAILS & MOCKTAILS

BOARDS

SIDES & SALADS

SLIDERS, SANDWICHES & PARTY SUBS

SWEET THINGS

WHAT CAN I BRING?

FRUITY HORSERADISH CREAM CHEESE

APPETIZERS & SMALL PLATES

Tasty and easy to create, finger food and nibbly bits are the heart of any good party. They can be as casual or as elegant as you wish, and it’s fun to come up with an array of apps to suit the season and the occasion!

SWEET ONION PIMIENTO CHEESE DEVILED EGGS

For my mother’s 92nd birthday, we had deviled eggs topped with pimientos as part of the spread. They’re timeless and always in good taste.

—Linda Foreman, Locust Grove, OK

TAKES: 15 min. • MAKES: 1 dozen

6 hard-boiled large eggs

¼ cup finely shredded sharp cheddar cheese

2 Tbsp. mayonnaise

4 tsp. diced pimientos, drained

2 tsp. finely chopped sweet onion

1 tsp. Dijon mustard

1 small garlic clove, minced

¼ tsp. salt

⅛ tsp. pepper

Additional diced pimientos and finely shredded sharp cheddar cheese

Cut eggs lengthwise in half. Remove yolks, reserving whites. In a bowl, mash yolks. Stir in cheese, mayonnaise, pimientos, onion, mustard, garlic, salt and pepper. Spoon or pipe mixture into egg whites. Sprinkle with additional pimientos and cheese. Refrigerate, covered, until serving.

1 STUFFED EGG HALF 67 cal., 5g fat (2g sat. fat), 96mg chol., 128mg sod., 1g carb. (0 sugars, 0 fiber), 4g pro.

TEST KITCHEN TIPS

To cut calories, replace the mayo with the same amount of plain Greek yogurt.

To quickly peel fresh garlic, gently crush the clove with the flat side of a large knife blade to loosen the peel.

MINI CHICKEN EMPANADAS

Refrigerated pie crust makes quick work of assembling these bite-sized appetizers loaded with chicken and cheese. I’ve made them several times since receiving the recipe from a friend.

—Betty Fulks, Onia, AR

PREP: 30 min. • BAKE: 15 min./batch MAKES: about 2 ½ dozen

1 cup finely chopped cooked chicken

⅔ cup shredded Colby-Monterey Jack cheese

3 Tbsp. cream cheese, softened

4 tsp. chopped sweet red pepper

2 tsp. chopped seeded jalapeno pepper

1 tsp. ground cumin

½ tsp. salt

⅛ tsp. pepper

2 sheets refrigerated pie crust

Optional: Egg wash and salsa verde

1. Preheat oven to 400°. In a small bowl, combine the first 8 ingredients. On a lightly floured surface, roll each crust into a 15-in. circle. Cut out circles with a floured 3-in. round biscuit cutter.

2. Place about 1 tsp. filling on 1 half of each circle. Moisten edges with water. Fold crust over filling. Press edges with a fork to seal.

3. Transfer to greased baking sheets. If desired, brush with egg wash. Bake until golden brown, 12-15 minutes. Remove to wire racks. Serve warm, with salsa if desired.

NOTE Wear disposable gloves when cutting hot peppers; the oils can burn skin. Avoid touching your face.

1 EMPANADA 81 cal., 5g fat (2g sat. fat), 10mg chol., 108mg sod., 7g carb. (1g sugars, 0 fiber), 2g pro. DIABETIC EXCHANGES 1 fat, ½ starch.

GRILLED SHRIMP-STUFFED MUSHROOMS

I love this recipe because it’s fast and easy. The mushrooms can also be cooked on an indoor grill or grill pan.

—Patti Duncan, Colorado Springs, CO

TAKES: 30 min. • MAKES: 1 dozen

6 uncooked shrimp (16-20 per lb.), peeled and deveined, tails removed

6 bacon strips

12 baby portobello mushrooms, stems removed

2 Tbsp. barbecue sauce

1. Cut shrimp and bacon strips in half. Place 1 piece of shrimp on each mushroom cap. Wrap each mushroom with a piece of bacon; secure with a toothpick.

2. Grill, covered, over indirect medium heat or broil 4 in. from heat until bacon is crisp and mushrooms are tender, 10-15 minutes, turning occasionally. Brush with barbecue sauce; grill 5 minutes longer. Discard toothpicks before serving.

1 STUFFED MUSHROOM 77 cal., 6g fat (2g sat. fat), 25mg chol., 137mg sod., 2g carb. (1g sugars, 0 fiber), 4g pro.

HAWAIIAN EGG ROLLS

An avid cook, I am constantly trying to come up with recipes for leftovers. This one gives a whole new twist to extra ham. These egg rolls freeze well; I thaw as many as needed and bake them. My children love them!

—Terri Wheeler, Vadnais Heights, MN

TAKES: 25 min. • MAKES: 7 egg rolls

10 fresh spinach leaves, julienned

½ tsp. ground ginger

2 Tbsp. olive oil

½ lb. fully cooked ham, coarsely ground (about 2 cups)

4 water chestnuts, chopped

¼ cup crushed pineapple, undrained

2 Tbsp. chopped green onion

1 Tbsp. soy sauce

7 egg roll wrappers

Canola oil for frying

Sweet-and-sour sauce

1. In a large saucepan, saute spinach and ginger in olive oil for 1-2 minutes. In a large bowl, combine ham, water chestnuts, pineapple, green onion and soy sauce. Stir in the spinach mixture.

2. Place 3 Tbsp. of the ham mixture in the center of each egg roll wrapper. Fold bottom corner over filling; fold sides over filling toward center. Moisten remaining corner with water; roll up tightly to seal.

3. In an electric skillet, heat 1 in. canola oil to 375°. Fry egg rolls until golden brown, about 2 minutes on each side. Drain on paper towels. Serve with sweet-and-sour sauce.

1 EGG ROLL 311 cal., 20g fat (4g sat. fat), 21mg chol., 743mg sod., 22g carb. (2g sugars, 1g fiber), 10g pro.

TRADITIONAL SCONES

Making scones is simple; I learned to make them when my wife and I hosted an English tea. These are light and tasty.

—Chuck Hinz, Parma, OH

PREP: 20 min. • BAKE: 25 min. MAKES: 1 dozen

2 cups all-purpose flour

2 Tbsp. sugar

3 tsp. baking powder

⅛ tsp. baking soda

6 Tbsp. cold butter, cubed

1 large egg

½ cup buttermilk

Jam of your choice, optional

1. Preheat oven to 350°. In a large bowl, combine flour, sugar, baking powder and baking soda. Cut in butter until mixture resembles coarse crumbs. In a small bowl, whisk egg and buttermilk until blended; add to the crumb mixture just until moistened.

2. Turn out dough onto a lightly floured surface; gently knead 10 times. Divide in half; pat each portion into a 5-in. circle. Cut each circle into 6 wedges.

3. Separate the wedges and place 1 in. apart on an ungreased baking sheet. Bake until golden brown, 25-30 minutes. Serve warm, with jam if desired.

NOTE To substitute for each cup of buttermilk, use 1 Tbsp. white vinegar or lemon juice plus enough milk to measure 1 cup. Stir, then let stand 5 min. Or, use 1 cup plain yogurt or 1 ¾ tsp. cream of tartar plus 1 cup milk.

1 SCONE 144 cal., 6g fat (4g sat. fat), 33mg chol., 170mg sod., 19g carb. (3g sugars, 1g fiber), 3g pro.

CUCUMBER CANAPES

I always get requests for the recipe whenever I serve these delicate finger sandwiches with a creamy herb spread and bright red and green garnishes.

—Nadine Whittaker, South Plymouth, MA

PREP: 20 min. + chilling • MAKES: 2 dozen

1 cup mayonnaise

3 oz. cream cheese, softened

1 Tbsp. grated onion

1 Tbsp. minced chives

½ tsp. cider vinegar

½ tsp. Worcestershire sauce

1 garlic clove, minced

¼ tsp. paprika

⅛ tsp. curry powder

⅛ tsp. each dried oregano, thyme, basil, parsley flakes and dill weed

1 loaf (1 lb.) white or rye bread

2 medium cucumbers, scored and thinly sliced

Diced pimientos and additional dill weed

1. In a blender or food processor, combine mayonnaise, cream cheese, onion, chives, vinegar, Worcestershire sauce, garlic and seasonings. Cover and process until blended. Refrigerate, covered, for 24 hours.

2. Using a 2 ½-in. biscuit cutter, cut out circles from bread slices. Spread the mayonnaise mixture over bread; top with cucumber slices. Garnish with pimientos and dill.

1 CANAPE 120 cal., 9g fat (2g sat. fat), 7mg chol., 134mg sod., 8g carb. (1g sugars, 1g fiber), 2g pro.

CHEESE-STUFFED CHERRY TOMATOES

We grow plenty of tomatoes, so my husband and I often pick enough cherry tomatoes for these easy-to-fix appetizers. This is one of our favorite recipes, and it’s impossible to eat just one.

—Mary Lou Robison, Greensboro, NC

PREP: 15 min. + chilling • MAKES: 1 dozen

1 pint cherry tomatoes

1 pkg. (4 oz.) crumbled feta cheese

½ cup finely chopped red onion

½ cup olive oil

¼ cup red wine vinegar

1 Tbsp. dried oregano

Salt and pepper to taste

1. Cut a thin slice off the top of each tomato. Scoop out and discard pulp. Invert tomatoes onto paper towels to drain. Combine cheese and onion; spoon into tomatoes.

2. In a small bowl, whisk oil, vinegar, oregano, salt and pepper. Spoon over tomatoes. Refrigerate, covered, for 30 minutes or until ready to serve.

1 TOMATO 111 cal., 11g fat (2g sat. fat), 5mg chol., 93mg sod., 2g carb. (1g sugars, 1g fiber), 2g pro.

CHIPOTLE GUACAMOLE

My guacamole is so good because it has just a hint of smoke from chipotle peppers. Stir them in or put a dollop in the center of the dip so people who aren’t into peppers can scoop around them.

—Gayle Sullivan, Salem, MA

PREP: 15 min. + chilling • MAKES: 3 cups

4 medium ripe avocados, peeled and pitted

1 small tomato, seeded and chopped

⅓ cup finely chopped red onion

3 garlic cloves, minced

2 Tbsp. lemon juice

2 Tbsp. olive oil

¼ tsp. salt

1 to 2 Tbsp. minced fresh cilantro, optional

1 finely chopped chipotle pepper in adobo sauce plus 1 tsp. adobo sauce

Tortilla chips

Mash avocados. Stir in next 6 ingredients and, if desired, cilantro. Dollop chipotle pepper and adobo sauce over center of the guacamole. Refrigerate for 1 hour. Serve with chips.

¼ CUP 103 cal., 9g fat (1g sat. fat), 0 chol., 70mg sod., 5g carb. (1g sugars, 3g fiber), 1g pro.

LEMONY BACON-ARTICHOKE DIP

Move over, spinach artichoke dip—bacon adds much more flavor! You might want to double this fabulous recipe because there are never any leftovers.

—Heidi Jobe, Carrollton, GA

PREP: 20 min. • BAKE: 25 min. MAKES: 12 servings (3 cups)

5 thick-sliced bacon strips, chopped

1 can (14 oz.) water-packed quartered artichoke hearts, drained and chopped

2 garlic cloves, minced

2 pkg. (8 oz. each) reduced-fat cream cheese

⅓ cup sour cream

½ tsp. onion salt

¼ tsp. salt

⅛ tsp. pepper

2 Tbsp. lemon juice

½ cup grated Parmesan cheese

Pita bread wedges, toasted

Assorted vegetables, optional

1. Preheat oven to 400°. In a large skillet, cook bacon over medium heat until crisp, stirring occasionally. Remove with a slotted spoon; drain on paper towels. Discard drippings, reserving 2 tsp. in pan. Add artichoke hearts and garlic to drippings; cook and stir 1 minute.

2. In a large bowl, beat cream cheese, sour cream, onion salt, salt and pepper until smooth. Beat in lemon juice. Fold in the artichoke mixture and half the bacon.

3. Transfer to a greased 2-qt. baking dish. Sprinkle with the remaining bacon; top with Parmesan cheese. Bake, uncovered, until golden brown, 25-30 minutes. Serve with pita wedges and, if desired, assorted vegetables.

¼ CUP 166 cal., 13g fat (8g sat. fat), 39mg chol., 535mg sod., 4g carb. (2g sugars, 0 fiber), 8g pro.

HAM & CHEESE BUNDLES

My family looks forward to these rich and delicious egg bundles. They’re perfect for holidays, brunches and birthdays.

—Cindy Bride, Bloomfield, IA

PREP: 35 min. • BAKE: 15 min. MAKES: 12 servings

15 sheets phyllo dough (14x9 in.)

¾ cup butter, melted

4 oz. cream cheese, cut into 12 pieces

12 large eggs

½ tsp. salt

½ tsp. pepper

½ cup cubed fully cooked ham

½ cup shredded provolone cheese

2 Tbsp. seasoned bread crumbs

2 Tbsp. minced fresh chives

1. Preheat oven to 400°. Place 1 sheet of phyllo dough on a work surface; brush with butter. Layer with 4 additional phyllo sheets, brushing each layer. (Keep remaining phyllo covered with a damp towel to keep it from drying out.) Cut layered sheets crosswise in half, then lengthwise in half. Cover stacks to keep them from drying; repeat with remaining phyllo and butter.

2. Place each stack in a greased muffin cup. Fill each with a piece of cream cheese. Carefully break 1 egg into each cup. Sprinkle with salt and pepper; top with ham, cheese, bread crumbs and chives. Bring phyllo together above filling; pinch to seal and form bundles.

3. Bake until golden brown, 15-18 minutes. Serve warm.

1 BUNDLE 273 cal., 21g fat (12g sat. fat), 233mg chol., 478mg sod., 10g carb. (1g sugars, 0 fiber), 11g pro.

PINEAPPLE SALSA

This mouthwatering salsa features fresh pineapple and cilantro. Besides serving it with chips, you can spoon it over grilled chicken or fish for a jazzed-up meal.

—Suzi LaPar, Wahiawa, HI

TAKES: 20 min. • MAKES: 3 ½ cups

2 cups diced fresh pineapple

2 medium tomatoes, seeded and chopped

¾ cup chopped sweet onion

¼ cup minced fresh cilantro

1 jalapeno pepper, seeded and chopped

1 Tbsp. olive oil

1 tsp. ground coriander

¾ tsp. ground cumin

½ tsp. salt

½ tsp. minced garlic

Tortilla chips

In a large bowl, combine the first 10 ingredients. Refrigerated, covered, until serving. Serve with tortilla chips.

NOTE Wear disposable gloves when cutting hot peppers; the oils can burn skin. Avoid touching your face.

¼ CUP 29 cal., 1g fat (0 sat. fat), 0 chol., 87mg sod., 5g carb. (4g sugars, 1g fiber), 0 pro.

HOW TO MAKE A PINEAPPLE BOWL

Pineapples add a sweet touch to any party. Here’s how to create a fun serving bowl using this tropical fruit.

Step 1: Using a large knife, cut a pineapple in half lengthwise.

Step 2: Using a small serrated knife, cut around the edge of the pineapple, leaving a ¾-in.shell.

Step 3: Remove the center core by cutting down both sides of the core at a slight angle; discard core.

Step 4. Cut away fruit on both sides of the removed core. Place dip inside the pineapple shell. Slice removed fruit and serve alongside dip or salsa.

GORGONZOLA TOMATOES ON ENDIVE

This simple yet elegant appetizer takes advantage of a timesaving ingredient — bottled salad dressing. You’d never guess!

—Kimberly Gremli, Islip, NY

TAKES: 25 min. • MAKES: 20 appetizers

20 leaves Belgian endive (about 2 heads)

2 medium tomatoes, seeded and finely chopped

3 green onions, thinly sliced

½ cup crumbled Gorgonzola cheese

½ cup chopped walnuts, toasted

⅓ cup balsamic vinaigrette

Arrange endive on a serving platter. In each leaf, layer the tomatoes, green onions, cheese and walnuts. Drizzle with vinaigrette. Chill until serving.

1 APPETIZER 49 cal., 4g fat (1g sat. fat), 3mg chol., 84mg sod., 4g carb. (1g sugars, 2g fiber), 2g pro. DIABETIC EXCHANGES 1 fat.

PROSCIUTTO & MELON (PROSCIUTTO E MELONE)

You need only a handful of ingredients and a few minutes to pull this classic appetizer together. Serve it to guests, or whip it up as a summer snack for yourself when melons are in season.

—Taste of Home Test Kitchen

TAKES: 15 min. • MAKES: 1 dozen

½ medium cantaloupe or honeydew melon

12 thin slices prosciutto

2 Tbsp. honey or balsamic glaze

Fresh basil leaves

Remove and discard rind and seeds from melon. Cut melon into 6 slices. Cut each slice crosswise in half. Wrap each piece with 1 slice prosciutto; place on a serving platter. Drizzle with honey or glaze; garnish with basil.

1 PIECE 49 cal., 2g fat (1g sat. fat), 13mg chol., 279mg sod., 5g carb. (5g sugars, 0 fiber), 4g pro.

COPYCAT BLOOMIN’ ONION

No one can resist the crunchy goodness of a bloomin’ onion. Plus, the dipping sauce makes this an irresistible replica of the famous restaurant version.

—Taste of Home Test Kitchen

PREP: 30 min. + chilling • COOK: 5 min. MAKES: 4 servings

½ cup mayonnaise

2 Tbsp. prepared horseradish

2 tsp. ketchup

¼ tsp. garlic powder

¼ tsp. smoked paprika

⅛ tsp. salt

⅛ tsp. dried oregano

Dash cayenne pepper

Dash pepper

ONION

1 cup all-purpose flour

1 ½ tsp. salt

1 tsp. garlic powder

1 tsp. onion powder

½ tsp. paprika

½ tsp. dried oregano

½ tsp. dried thyme, optional

½ tsp. pepper

¼ tsp. cayenne pepper

Oil for deep-fat frying

1 large egg, lightly beaten

½ cup 2% milk

1 large sweet onion

1. To make the sauce, combine the first 9 ingredients. Refrigerate, covered, for at least 2 hours before serving.

2. For onion, in a shallow bowl, combine flour and seasonings. In an electric skillet or deep fryer, heat oil to 375°. In another shallow bowl, whisk egg and milk. With a sharp knife, slice ½ in. off the top of the onion; peel onion. Cut into 16 wedges to within ½ in. of root end. Gently spread onion petals apart.

3. Hold onion over dry ingredients. Spoon the flour mixture over and around onion petals; shake off excess. Hold onion over egg mixture. Spoon over and around the onion petals; allowing excess to drip off. Again, hold onion over dry ingredients. Spoon