ONION STRINGS
Provided by Ree Drummond : Food Network
Categories condiment
Time 1h20m
Yield 2 servings
Number Of Ingredients 7
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!
TEX-MEX BREAKFAST HAYSTACKS
I love haystacks and wanted to make a fun Tex-Mex version for my family. Adding panko crumbs and cheese to the hash browns before cooking gives them a wonderful golden brown color and crisp texture. -Donna-Marie Ryan, Topsfield, Massachusetts
Provided by Taste of Home
Time 40m
Yield 6 servings.
Number Of Ingredients 14
Steps:
- Combine sour cream, green onions, sun-dried tomatoes, cilantro, and 1/2 teaspoon Tex-Mex seasoning; set aside., Squeeze hash brown potatoes dry with paper towel to remove excess liquid. In a large bowl, combine potatoes, bread crumbs, cheese, salt and remaining Tex-Mex seasoning., On an electric griddle, heat 3 tablespoons oil over medium-high heat. Drop potato mixture by 2/3 cupfuls into oil; press to flatten slightly. Fry, adding oil as needed, until crisp and golden brown, 5-7 minutes. Drain on paper towels; keep warm., On same griddle, heat remaining oil over medium heat. Break eggs, one at a time, onto griddle. Reduce heat; cook until whites are set and yolks have begun to thicken. Flip eggs if desired; cook to desired doneness., To assemble, top each potato patty with an egg, salsa, bacon and sour cream mixture. If desired, sprinkle with green onions.
Nutrition Facts : Calories 399 calories, Fat 27g fat (8g saturated fat), Cholesterol 205mg cholesterol, Sodium 688mg sodium, Carbohydrate 25g carbohydrate (3g sugars, Fiber 2g fiber), Protein 14g protein.
HAYSTACKS
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
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
ONION HAYSTACKS
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
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.
HAYSTACK ONIONS
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
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
HAYSTACK SUPPER
Served as the main dish at our family reunion buffet, this flavorful layered taco-style dish was a true crowd-pleaser. Folks were pleasantly surprised to find a rice layer, and everyone enjoys the creamy cheese sauce. -Jill Steiner, Hancock, Minnesota
Provided by Taste of Home
Categories Dinner
Time 25m
Yield 2 casseroles (6 servings each).
Number Of Ingredients 17
Steps:
- Divide crackers between 2 ungreased 13x9-in. baking dishes. Top each with rice. , In a large skillet, cook beef and onion until meat is no longer pink; drain. Add the tomato juice, water and seasonings; simmer for 15-20 minutes. Spoon over rice., In a large saucepan, melt butter. Stir in flour until smooth. Gradually add milk. Bring to a boil; cook and stir until thickened, about 2 minutes. , Reduce heat; stir in Velveeta cheese until melted. Pour over beef mixture. Top with lettuce, cheddar cheese, tomatoes and olives. Serve with chips. Refrigerate any leftovers.
Nutrition Facts : Calories 888 calories, Fat 55g fat (24g saturated fat), Cholesterol 164mg cholesterol, Sodium 1746mg sodium, Carbohydrate 57g carbohydrate (9g sugars, Fiber 3g fiber), Protein 41g protein.
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ONION HAYSTACK - JAMIE GELLER
From jamiegeller.com
Servings 4Estimated Reading Time 2 minsCategory Vegetable Side, Garnish, Side DishTotal Time 25 mins
- Once oil reaches 350°F on a deep fry thermometer, dredge onions in rice flour, shake off excess, and place in hot oil. Fry onions in batches for 3 to 5 minutes. Transfer cooked onions to prepared baking sheet. Season with salt and pepper. Repeat with remaining onions.
- Serve immediately as a topping for Roasted Potato Leek Soup, or cool and store in a brown paper bag at room temperature. Onions will stay crispy in a low humidity room for 1 day. Do not refrigerate as they will become mushy. Want recipes like this delivered straight to your inbox? Sign up now for Jamie Geller's Weekly Newsletter.
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