Onionhaystacks Recipes

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ONION STRINGS



Onion Strings image

Provided by Ree Drummond : Food Network

Categories     condiment

Time 1h20m

Yield 2 servings

Number Of Ingredients 7

2 large onions
2 cups buttermilk
2 cups all-purpose flour
1 scant tablespoon salt
Plenty of black pepper
1/4 to 1/2 tablespoon cayenne pepper
Canola oil, for frying

Steps:

  • Begin by peeling the onions and slicing very thinly, use a mandoline slicer if you can. Separate the onion slices and place them in a shallow baking dish and pour the buttermilk over the top. Press the onions down so they're submerged as much as possible and let them soak on the counter for at least an hour. If necessary, stir them around a bit halfway through the soaking process.
  • In a bowl, combine the flour, salt, black pepper and cayenne, and set aside.
  • Pour 1 to 2 quarts canola oil in a pot or Dutch oven. Heat to 375 degrees F, or until a pinch of flour sizzles when sprinkled over the pot.
  • Using tongs, remove a handful of onions from the buttermilk and immediately dunk into the flour mixture. Coat the onions in the flour mixture, and then tap them on the inside of the bowl to shake off the excess.
  • Plunge the onions in the hot oil. With a spoon, fiddle with them a bit just to break them up, and watch them! They'll be ready to remove from the oil in no time flat.
  • When they're golden brown (this should take just a minute or two), remove them from the oil and place on a paper towel-lined plate.
  • Repeat with the remaining onion slices and serve immediately.
  • Pile these on top of a juicy grilled hamburger - to die for!

HAYSTACKS



Haystacks image

This is a simple one dish meal that's been in my family for years - corn chips, vegetables, beans and cheese all piled up to make a delicious haystack! Kids love it!

Provided by Maryanne

Categories     100+ Everyday Cooking Recipes     Vegetarian

Time 15m

Yield 6

Number Of Ingredients 14

2 cups kidney beans, cooked
1 teaspoon salt
2 tablespoons chili powder
1 teaspoon ground black pepper
1 (14.5 ounce) package corn tortilla chips
1 head iceberg lettuce - rinsed, dried, and shredded
2 large tomatoes, chopped
1 green bell pepper, chopped
1 onion, chopped
1 (10 ounce) can chopped black olives
1 carrot, shredded
1 cup shredded Cheddar cheese
½ cup sour cream
1 cup salsa

Steps:

  • In a medium saucepan, combine the kidney beans, salt, chili powder and pepper. Cook over medium heat until heated through.
  • To assemble the haystacks put a hand full of corn chips on a plate, follow with a spoonful of heated bean mixture, lettuce, tomato, green pepper, onions, olives, carrot, and cheddar cheese. Top with salsa and sour cream.

Nutrition Facts : Calories 634.3 calories, Carbohydrate 74.7 g, Cholesterol 28.2 mg, Fat 32.2 g, Fiber 14.7 g, Protein 18.4 g, SaturatedFat 9.2 g, Sodium 1697.8 mg, Sugar 7.4 g

HAYSTACK ONIONS



Haystack Onions image

Super-thin, crispy and light onions! Made these last night and everyone couldn't get enough of them! This recipe came with a kitchen gadget I bought at Birmingham's HUGE Christmas Village craft show. It's called a "Country Cutter" and was made by a man from El Dorado, AR if anyone near there is interested in getting one. It looks like one of those apple peelers with a crank handle, and it cuts onions, potatoes, etc. into one long very thin spiral. You could probably get similiar results using a mandoline and slicing your onions super thin.

Provided by mailbelle

Categories     Onions

Time 25m

Yield 4 serving(s)

Number Of Ingredients 6

1 egg, beaten
1/2 cup milk
2 sweet onions, thinly sliced (I like vidalias)
2 cups all-purpose flour
2 teaspoons seasoning salt
oil (for frying)

Steps:

  • Make egg wash by mixing egg and milk.
  • Put sliced onions in a bowl and pour egg wash over them. Turn onion slices so that they're all thoroughly coated, then pour onions into a colander to drain.
  • Put flour and seasoning salt in a plastic zip-top bag. Add onions and shake to coat.
  • Slowly add onions to hot cooking oil in batches. They fry up quickly, so make sure not to burn them.
  • My DH says these are so good they're "no ketchup needed." I like eating them with ranch dressing.

Nutrition Facts : Calories 286.9, Fat 3, SaturatedFat 1.2, Cholesterol 50.8, Sodium 36.1, Carbohydrate 54.3, Fiber 2.6, Sugar 2.5, Protein 9.6

ONION HAYSTACKS



Onion Haystacks image

Make and share this Onion Haystacks recipe from Food.com.

Provided by pamsbm

Categories     Vegetable

Time 20m

Yield 4 serving(s)

Number Of Ingredients 8

1 cup flour
1/4 cup cornstarch
1/4 teaspoon cayenne pepper
1/4 teaspoon garlic powder
1 teaspoon seasoning salt
3/4 cup flat beer
2 eggs, lightly beaten
1 large onion, cut into slivers

Steps:

  • Combine dry ingredients.
  • Add remaining ingredients except for onions, and mix well.
  • Stir onions into batter.
  • Using heat resistant metal tongs to place onion stacks into hot oil.
  • Cook 3 minutes or until done.

HAYSTACKS



Haystacks image

I have made these cookies for my family for about 30 years now. My son (who is now 36 years old) gets so excited when I make these; he always enjoys them with a tall glass of milk. I find that I have to be careful when melting the butterscotch because it seems to scorch easily, so take care - this is an essential ingredient! Also, these are best enjoyed in the winter because they seem to melt and not taste as great in the warmer weather.

Provided by Food Network

Categories     dessert

Time 40m

Yield 30

Number Of Ingredients 4

2 cups butterscotch chips (12 ounces), melted
2 tablespoons peanut butter, plain or crunchy
6 ounces Chinese or chow mein noodles
6 ounces cocktail peanuts

Steps:

  • Melt the butterscotch chips in a double boiler over simmering water.
  • In a medium bowl, combine the melted butterscotch and peanut butter. Add noodles and peanuts and mix well. Drop the batter by the heaped tablespoon onto waxed paper and refrigerate until cool and set, about 20 minutes.

HAYSTACKS I



Haystacks I image

This recipe is very easy to make.

Provided by Dee

Categories     Desserts     Cookies

Yield 24

Number Of Ingredients 8

2 cups white sugar
⅓ cup unsweetened cocoa powder
½ cup milk
½ cup butter
3 ½ cups quick cooking oats
1 cup flaked coconut
½ cup chopped peanuts
1 pinch salt

Steps:

  • In a saucepan bring sugar, cocoa, milk and butter or margarine to a boil. Remove from heat.
  • Stir in oats, coconut, nuts and salt. Drop quickly from teaspoon on wax paper. Let cool.

Nutrition Facts : Calories 180.3 calories, Carbohydrate 27.8 g, Cholesterol 10.6 mg, Fat 7.2 g, Fiber 2.1 g, Protein 2.8 g, SaturatedFat 3.7 g, Sodium 45.7 mg, Sugar 18.3 g

BETTY'S HAYSTACKS RECIPE BY TASTY



Betty's Haystacks Recipe by Tasty image

My grandmother, Betty, used to make me these no-bake cookies every Christmas. They're the perfect combination of salty and sweet and they couldn't be easier to make. They require no baking time-the hardest part is waiting for them to set so you can dig in!

Provided by Kelly Paige

Categories     Desserts

Time 1h30m

Yield 24 cookies

Number Of Ingredients 9

1 cup butterscotch chips
¼ cup creamy peanut butter
1 ½ teaspoons coconut oil
1 teaspoon vanilla extract
1 ½ cups dried chow mein noodles
½ cup peanuts, roasted, salted
⅓ cup thin pretzel sticks, roughly chopped
1 cup dark chocolate chip
1 tablespoon coconut oil

Steps:

  • Line a large baking dish with parchment or wax paper.
  • Add the butterscotch chips, peanut butter, and coconut oil to a large microwave-safe bowl. Microwave on 50% power for 60 seconds, or until the chips are melted, stirring halfway through. Whisk until completely smooth.
  • Add the chow mein noodles, peanuts, and pretzel sticks. Stir until evenly coated.
  • Use 2 spoons to drop rounded tablespoons of the mixture on the prepared baking sheet. Place in the refrigerator and allow to harden for at least 1 hour.
  • Make the chocolate coating, if using: Add the dark chocolate chips and coconut oil to a medium bowl. Microwave on 50% power for 30-45 seconds, or until the chips are melted, stirring halfway through. Whisk until completely smooth.
  • Dip the bottom of each haystack in the melted chocolate, letting any excess drip off. Return to the baking sheet, then refrigerate for at least 30 minutes more, until the chocolate hardens.
  • Enjoy!

Nutrition Facts : Calories 148 calories, Carbohydrate 15 grams, Fat 9 grams, Fiber 1 gram, Protein 3 grams, Sugar 7 grams

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