|The Best of India: A Cookbook|
|by Balraj Khanna|
From Sweet Lamb in Almond Sauce to Spicy Pork Vindaloo, these dishes feature the fragrant complexity of India's diverse cusine.
1 - 10 of 260 for how to make haystacks
You may use a different kind of morsel instead of butterscotch; white chocolate, chocolate, etc. You can also add peanuts, cashews or marshmallows if ...
First heat peanut ... chips, reducing heat to low. Remove pot ... add in marshmallows (make sure mixture isn't ... marshmallows. ENJOY! Only 70 Calories :)
Melt chips and ... every 10 sec. (to prevent scorching). Add ... Drop by tbls. onto wax paper lined cookie sheet. Store in refrigerator and serve cold.
Choose good quality real white chocolate for best results. Bachman Pretzels in the small individual boxes work well; or the thinner, the better! ...
These are served buffet style. Heat beans until hot. Chop all vegetables and put in separate serving bowls. Shread cheese into its own dish. Place ...
In a kettle ... transfer when done to the kettle. Add ... prepare their own Haystacks. A layer ... accompaniments appeal to the diner. May be topped with sour cream.
To serve pass in order given and place ingredients on layers. Serves 8 to 12 people.
Combine ham, 4 oz. cream cheese, 1/2 cup salad dressing, 1/2 cup toasted slivered almonds (chopped before adding), onion and pickle relish. Mix well ...
Melt morsels in double boiler. Stir in peanuts and noodles. Spoon onto wax paper and cool. Makes about 2-2 1/2 dozen pieces.
Melt morsels over medium heat. Stir in peanuts and noodles. Spoon onto wax paper. Shape into haystacks.
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