Haystack Onions Food

HAYSTACKS

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.

ONION STRINGS

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!

HAWAIIAN HAYSTACKS

Steps:

• Heat olive oil in a skillet over medium heat; cook and stir chicken in the hot oil until no longer pink in the center, 5 to 7 minutes. Add chicken broth; simmer until slightly reduced, about 5 minutes. Mix cream of mushroom soup, basil, and parsley into chicken mixture until smooth; cook until warmed, about 5 minutes. Transfer chicken sauce to a small bowl.
• Spread cooked rice onto a serving platter; top with chicken sauce. Layer pineapple, green bell pepper, Cheddar cheese, tomatoes, chow mein noodles, almonds, green onions, and coconut, respectively, onto chicken sauce.

HAYSTACK ONIONS

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.

ONION HAYSTACKS

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

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.

HAYSTACK OF ONION RINGS

Steps:

• Cut peeled onions into very thin slices; separate into rings. In bowl, combine pancake mix, soda water, chili powder, and seasoning; beat well. In large saucepan or deep fat fryer, heat oil to 375°. Stir onions into batter. With 2 forks, lift onions in small portions and drop into hot oil; fry 1-2 minutes or until crisp and browned. Remove onions with slotted spoon; drain on paper towels. Repeat with remaining onions. Spread fried onions on ungreased cookie sheet; cover; refrigerate. Before serving, heat oven to 375°; bake 10 minutes or until crisp. Stack onion rings on serving platter; serve with Taco Dip. Taco Dip: Blend sour cream and taco seasoning mix in pint jar or small bowl. Refrigerate, covered, until ready to serve.