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Results 91 - 100 of 338 for crispy corn
In 3 quart saucepan, combine sugar and syrup. Cook and stir over medium heat for 5 minutes to dissolve sugar. Remove from heat. Add peanut ...
Remove all skin from the ... in milk, mix corn flake crumbs with rosemary and ... degrees for 45 minutes or more. Crumbs will form a crisp "skin".
Sometimes I substitute instant bouillon. Corn flake crumbs give this skinless ... "skin." Yield: 4 servings, approximately 270 calories per serving.
94. CRISPY CHICKEN
Roll chicken in butter and then in crumb mixture. Bake in shallow pan, uncovered in a 350 degree oven for 1 hour or until done.
Mix at low speed and ... Cool. Melt together corn syrup, butter, vanilla and chips, ... top of base and let stand. Chill and cut into squares.
Bring butter, sugar and white ... mixed nuts and 8 cups Corn Flakes. Stir until well coated and spread in 5 x 10 inch pan. Best when refrigerated.
Combine chocolate morsels, butterscotch morsels, ... smooth. Mix in corn flakes and stir well. Spread ... 10 minutes before cutting into bars.
Mix peanut butter, corn syrup and sugar in heavy ... into a buttered 13x9-inch pan. Cool; cut into squares. Great for school treats or picnics.
Preheat oven to 400 degrees. Dip chicken in egg and coat with combined remaining ingredients. Place in greased shallow baking dish. Bake ...
Dip one side of bread ... then in crushed corn chips. Place chip side down ... for 15 to 20 minutes or until cheese melts. Makes 4 sandwiches.
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