Onionhaystacks Recipes

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.

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.

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!

Steps:

• Start your brown rice in a pot on the stove, or in a rice maker. Next, add ground turkey and chopped onion to a large saute pan. Add garlic powder and salt and pepper. When the turkey is browned, add 4 cups of salsa. Bring the salsa to a boil and then reduce the heat to a simmer. Cover and simmer for about 20 minutes. In the meantime, chop the cilantro, pepper, avocado, and mango. When the rice is done, simply stir in almost all of the fresh cilantro, leaving just enough to garnish each dish.
• Stack everything up and serve.

Steps:

• Mix together the dry ingredients, then add the milk.
• This should make a fairly thick batter.
• Add the onions and mix thoroughly.
• Drop the batter by spoonsful into hot oil about an inch deep.
• When golden on one side (about 3-4 minutes), turn them and flatten them into patties.
• Fry until golden on the second side (about 3-4 minutes).
• Drain on paper towels.

Steps:

• Center a rack in the oven and preheat to 325°F.
• Place the coconut on a baking sheet and toast for 4 to 5 minutes, until light golden brown, stirring after each minute. Remove from the oven and cool to room temperature on a rack.
• Melt and temper the chocolate (see pages 25-30) and hold it at the correct temperature by placing it over a bowl of water that is 2°F warmer than the chocolate. If using the same thermometer to check the temperature of the chocolate and the water, be sure to dry it completely so no water mixes with the chocolate. Add the toasted coconut to the tempered chocolate and stir to coat it completely.
• Line a baking sheet with parchment or waxed paper. Using a spoon, form 1-inch mounds and place them on the baking sheet. Let the mounds set up at room temperature, or place them in the refrigerator for 15 minutes, then place them in paper candy cups.
• Store the haystacks between layers of waxed paper in an airtight container wrapped with aluminum foil in the refrigerator for up to 3 weeks or in the freezer for up to 2 months. The haystacks are best served at room temperature.
• Replace the coconut with raisins or a mixture of raisins and toasted, salted peanuts.

Steps:

• In saucepan of lightly salted boiling water, cook onions for 10 minutes.
• Drain and transfer to 6-cup casserole.
• Mix together ketchup, water, honey, butter, mustard, salt and pepper; pour over onions.
• Bake in 350 degrees F.
• oven for 1 hour or until onions are tender and glazed.

Steps:

• Melt chocolate morsels,butter and marshmallows in large pan/double boiler, stir constantly till smooth. Be careful not to let burn. I cook on my simmer burner on gas and never had a problem with burning.
• Remove from heat , mixture may separate/look grainy but will be fine when add the oat and coconut.
• Add in vanilla, coconut and oats, mix thoroughly.
• Drop by teaspoonfuls or your size preference onto large cookie sheet covered with wax paper.
• Chill till firm, about 2 hours. then you can transfer to a container for storage. Must be refrigerated.

Steps:

• Combine crumbs, salt, pepper and Parmesan cheese.
• Dip onion ring into egg white, and then into crumbs.
• Place in the air fryer basket.
• Spray onions with cooking spray, turn over and spray the other side.
• Air fry on the french-fry setting (400 degrees) for about 5 minutes or until they are crispy.

Steps:

• Put crushed saltines in bottom of 9"x13" ungreased baking dish.
• Prepare lettuce, tomatoes and onion and set aside.
• Layer rice on top of cracker crumbs.
• Brown and drain ground beef.
• Add tomato juice, water, taco seasoning mix, and salt and pepper to taste.
• Simmer 15-20 minutes to allow some of the liquid to absorb.
• In a heavy saucepan, melt margarine, stir in flour and blend until smooth.
• Gradually stir in milk.
• Bring to boil, cook and stir for two minutes.
• Reduce heat, add Velveeta cheese cubes and stir until melted.
• Assemble dish by layering beef on top of rice.
• Top with prepared lettuce, tomato and onions.
• Pour cheese sauce over top.
• Top with shredded cheddar cheese and garnish with the sliced stuffed olives.
• NOTE: Cooking time refers to time for making cheese sauce and browning meat.