\tStart preparing by removing the crust from all sides of the bread.
\tNow slice the bread lengthwise into 3 equal parts.
\tMix all the dry ingredients together, i.e. gram flour (Besan), rice flour, asafoetida, cumin seeds, and salt. Rice flour adds to the crispness.
\tNow add the water slowly to make a smooth batter, a consistency that of Dosa batter.
\tNext, add the green chillies and cilantro and mix well.
\tNow heat oil in a frying pan on medium high heat. To check if the oil is ready, put a tiny drop of the batter in oil. ...
Pour the bugles, pretzels, cereal, crackers, and fritos into a paper grocery sack and mix a little.
In a small bowl, mix the oil, dressing mix, lemon pepper, and dill with a whisk until well blended.
Pour over the snack mix in the paper sack, roll the bag down, and shake well.
Spread snack mix out (on foil or parchment paper or in baking sheets) and let dry for a bit.
In two large bowls combine the pretzels, bugles, cashews and crackers.
Sprinkle with dressing mix using 1/2 in each bowl. Toss gently to combine.
Drizzle with oil, toss until well coated. Store in airtight containers.
Makes a great party snack.
Put Bugles and pecans in shallow roasting pan. (A disposable 9x13 pan is recommended.) Turn oven to 250 degrees. Put in oven while making sauce. In saucepan, put brown sugar, corn syrup, butter and salt. Stir constantly until boiling. Boil for 5 minutes without stirring. Remove from heat. Add vanilla and baking soda. Pour over Bugles and nuts. Stir to coat. Bake for 1 hour at 250 degrees stirring every 15 minutes. Cool and break apart as soon as it cools just enough to touch. Store in airtight container.
Pour the syrup over the snack mixture in the roasting pan
Transfer peanut butter to a microwave-safe bowl; heat in microwave until softened, 15 to 20 seconds.
Spoon peanut butter into a piping bag and gently fill each corn snack with peanut butter.
Melt white chocolate in the top of a double boiler over simmering water, stirring frequently and scraping down the sides with a rubber spatula to avoid scorching.
Dip the filled corn snacks into the melted white chocolate until evenly coated; transfer to a sheet of waxed paper to cool.
Heat oven to 300\u00b0.
Mix all ingredients except snack.
Spoon into small ovenproof bowl.
Bake for 45 minutes.
Serve with snack.
Makes 2 1/3 cups dip.
Heat oven to 275\u00b0.
Grease a 15 1/2 x 10 1/2 x 1-inch pan with shortening.
Mix snacks and nuts in large bowl.
Beat egg whites, orange juice, sugar and cinnamon in small bowl, using wire whisk or hand beater until foamy.
Pour over snack mixture and stir until evenly coated.
Spread in pan.
Bake 45 to 50 minutes, stirring every 15 minutes until light brown and crisp.
Cool; store in airtight container.
Yields about 10 cups snack.
*Regular stick margarine will not blend well with sauce.
Preheat oven to 250 degrees F (120 degrees C).
Combine cone-shaped corn snacks, cheese crackers, pretzels, corn cereal squares, mini shredded wheat squares, and pecan halves in a large bowl. Whisk butter, maple syrup, Worcestershire sauce, Cajun seasoning, and cayenne pepper in a separate bowl. Pour butter mixture over snack mixture and toss lightly to coat. Spread mixture into a 10x15-inch jelly roll pan.
Bake in the preheated oven until snacks are lightly toasted and liquid has been absorbed, about 1 hour; stir every 15 minutes.
In a large glass bowl, melt the butter in the microwave.
Stir in the worcestershire and all the spices, whisk until well blended.
Pour the snack ingredients into a large turkey roaster, pour the sauce over top.
Mix well, bake uncovered at 225 degrees for one hour, stirring every 10 minutes.
Store in tins, makes a great hostess gift.
In large bowls combine the pretzels, Bugles, cashews and crackers. Sprinkle with dressing mix; toss gently to combine. Drizzle with oil; toss until well coated. Store in airtight container.
arge bowl and stir in Bugles. Store in an airtight container
he kernels.
Add caramel bugles and, optionally, colored or white
ake evenly.
Once the snack mix is cooked, let it
Heat oven to 300\u00b0.
Mix popcorn, snacks, cereal and pretzels in a large bowl.
Mix remaining ingredients; drizzle over popcorn mixture while tossing until evenly coated.
Spread in ungreased jelly roll pan (15 1/2 x 10 1/2 x 1-inch).
Bake, uncovered, 15 minutes, stirring twice.
Cool. Store, loosely covered, at room temperature up to 2 weeks.
Makes about 9 cups of snack.
Mix Hidden Valley and oil together.
Stack 3 brown paper bags one inside the other.
Put in all snack items.
Add oil mix. Either tie or staple bags shut.
Shake 15 minutes.
Let stand overnight.
(Freezes well.)
he peanut butter into the Bugles.
Do not overfill or
ONUTS:.
Prepare Basic Donuts recipe,using 3\"round donut cutter
Bring sugar, margarine, and syrup to a boil for 5 minutes. Remove from heat. Add baking soda. Stir. Pour over Bugles in a large bowl sprayed with Pam. (This makes clean up so much easier.) Quickly toss and spread on a 10X15 inch pan, sprayed with Pam. Bake at 250Degrees for 1 hour, stirring every 15 minutes. Pour onto parchment paper, or wax paper sprayed with Pam. Quickly separate pieces. Let cool, and store in a sealed container.