Take the flour, onion powder, and garlic powder and mix it together. Set it aside.
Take the egg whites and milk and mix it together then set it aside.
Take the captain crunch and corn flakes mix them together and then crush them into a fine breading.
Dip your chicken in the flour mixture.
Then dip your chicken into the egg wash.
Then coat your chicken with the bread crumbs.
Bake it at 350 degrees for about 20 minutes turning the chicken over at 10 minutes. Serve as an appetizer or meal.
Place Captain Crunch in a Ziplock bag and smash with a rolling pin until finely crushed. Set aside.
Season chicken thighs with salt and pepper to taste before lightly dusting with flour.
Place chicken in a mixing bowl and add shoyu, garlic, ginger, and egg.
Mix until combined and allow chicken to marinate for 30 minutes.
Roll chicken in crushed cereal and place in a baking pan that has been sprayed with Pam.
Bake at 350 degrees for 45 minutes to 1 hour.
Cut into strips or desired size and serve with ranch dressing.
Carefully combine first four ingredients in large bowl or roaster pan.
Place white chocolate (cut into chunks) in microwaveable dish.
Cook on high for 1 minute, stir, then again for 1 minute. Continue this until all the chocolate is melted.
Pour over mixture and gently stir.
Spread out on waxed paper.
After it cools and hardens, break into pieces and store in covered, sealed containers.
Preparation time includes microwaving time.
In a large bowl mix the first three ingredients together. Melt almond bark & pour over cereal mix.
Stir well to coat & spread out on 3 lightly greased cookie sheets.
Cool completely. Break into pieces and store in zip lock bags.
Freezes well.
Melt chocolate in microwave and pour over dry ingredients. Drop by teaspoonful onto wax paper.
Allow to harden.
Can use Honey Nut Cheerios, Crispix in place of Captain Crunch.
Mix in a big bowl.
Melt Sathers 1 pound 8 ounce chocolate bark candy.
Pour over mixture.
Drop by heaping tablespoonful onto wax paper.
Place chocolate in heavy flat pan.
Place pan in a 250\u00b0 oven. Turn oven off and leave chocolate for 20 to 25 minutes.
Stir into melted chocolate, Captain Crunch cereal, miniature marshmallows, Rice Krispies and salted peanuts.
Mix well and drop by teaspoons on wax paper.
Let set to dry and store in covered container. Easy and delicious!
Serves about 125 pieces.
Mix all dry ingredients together in large bowl.
Melt candy coating according to package directions and pour into cereal mixture.
Mix until mixture is coated.
Drop by spoonfuls onto waxed paper.
Store in air-tight container.
Bring Karo syrup to a boil. Remove from heat and add peanut butter. Mix
well. Add captain Crunch cereal and stir. Spoon out, let dry and enjoy.
Melt chips in double boiler or microwave.
Add the rest of the ingredients and pour into a baking pan.
Let set for 20 minutes.
Line a baking sheet with waxed paper.\n Watch Now
Whisk beer, masa flour, egg, sugar, and baking powder together in a bowl until beer batter is smooth. Place crushed cereal in a shallow bowl and cornmeal in a third shallow bowl.\n Watch Now
Dredge shrimp through cornmeal, holding shrimp by the tail; shake off excess cornmeal. Dip shrimp in beer batter, allowing excess to drip back into batter. Roll shrimp in the crushed cereal until evenly coated. Arrange coated shrimp on the prepared baking sheet and freeze for 15 minutes.\n Watch Now< ...
Melt chocolate and peanut butter over low heat or in microwave.
Add remaining ingredients.
Drop by spoonfuls on waxed paper.
Let candy set until hard and then refrigerate.
Melt almond bark in double boiler.
Pour over mixture of remaining ingredients.
Drop by tablespoon on wax paper.
Melt chocolate.
Add cereals and peanuts. Mix well.
Add marshmallows, stirring well to coat.
Cool slightly, then drop by teaspoons onto waxed paper.
Place in freezer 5 minutes to set.
Coarsely grind or crush the two cereals and set aside.
Beat the egg with milk and set aside.
Stir together the flour, onion and garlic powders and black pepper. Set this aside also.
Dip the chicken pieces into the seasoned flour. Move around to coat well, then shake off the excess flour. Dip into the egg wash, coating well, then dip into the cereal mixture, coating well.
Heat oil in a large heavy skillet to 325 degrees. Drop coated chicken tenders carefully into the hot oil and cook until golden brown and fully cooked, 3 to 5 ...
Coarsely grind or crush the two cereals and set aside.
Beat the egg with milk and set aside.
Stir together the flour, onion and garlic powders and black pepper.
Set aside.
Dip the chicken: pieces in the seasoned flour.
Move around to coat well, then shake off the excess flour.
Dip in the egg wash, coating well, then dip in the cereal mixture, coating well.
Heat oil in a large heavy skillet to 325.
Drop coated chicken tenders carefully in the hot oil and cook until golden brown and fully cooked, 3 to 5 minutes depending ...
Place all the ingredients in a blender, and then blend with 3 ice cubes.
One at a time, add more ice cubes and then resume blending, until your ideal consistency is reached. (I like my shakes pretty thick, so I end up using about 5 - 7 cubes in total.)
Then pour your shake into a glass, and top it off with the Reddi-wip!
Bring your sugar and syrup to a boil.
Set it off the fire and add your peanut butter.
Stir until smooth and creamy.
Pour this over cereal.
Drop by a teaspoon onto wax paper.
Makes about 40 cookies.
he reason some of these recipes call for melting in a
This is another really old menu.
My aunt, who later became head chef at the Memorial Union at the University of Wisconsin, gave me the salad and dessert recipes way back in the forties.