Soak the puffed rice in water for 5 minutes, and then drain
Grease and line a 12x8 inch rimmed baking tray with parchment paper.
Combine sugar and honey over low heat. Cook, stirring, for 5 mins, or until sugar dissolves. Remove from heat. Stir in peanut butter then toss with puffed rice and peanuts. Transfer to prepared pan and chill for 45 mins, or until firm.
Drizzle with chocolate then chill for 15 mins, or until set. Cut and serve.
Mix first 4 ingredients on medium heat.
Boil until bubbly and mixture turns light brown in color (about 10 minutes).
Add puffed rice.
If using unsalted peanuts, add with puffed rice.
(Turn heat off for electric stove.
Turn gas stove to low heat.)
Put in 9 x 12-inch buttered pan.
Press into shape of pan.
Careful!
It will be very hot! Work quickly!
Turn over on board and cut while still warm.
Cool before eating.
rizzle of canola oil. Bake for 10 minutes at 350 degrees
Bring water to a boil in a saucepan. Add rice cakes and fish cakes; return to a boil. Add simple syrup, gochujang, chile powder, garlic, salt, and pepper; cook for 1 to 2 minutes. Add onion and green onion. Simmer until sauce is red, thick, and silky, about 5 minutes.
Preheat broiler. On stove, spray pan with Pam.
Heat over medium heat for 1 minute.
Add turkey, cumin and garlic; cook through about 2 to 3 minutes.
Spoon turkey onto rice cakes, top with remaining ingredients.
Broil for 2 minutes.
Bring ingredients to boil.
Cook to soft ball stage.
In a large bowl (I spray with pan coating, Pam), pour in puffed rice while mixture is cooking.
Pour over puffed rice.
Mix.
Rinse hands in cold water; form balls.
Place rice cakes on baking sheet.
Spread pizza sauce evenly on each rice cake; top with olives, pepper, and mushrooms, and then with cheese.
Bake at 400 for 10 minutes. Serve immediately.
Put margarine, Karo syrup, peanuts and sugar in a large pot. Cook on medium-high heat until mixture just begins to caramelize and turns light brown in color (approximately 10 to 13 minutes). Add Puffed Rice cereal and toss to coat evenly.
Spread in roasting pan.
Cut while still warm.
Boil together sugar, water and vinegar.
Add butter and salt. Boil until small amount will become brittle in cold water.
Add puffed rice that has been crisped in oven.
Pour out onto buttered sheets.
Let cool and cut into squares or bars.
Boil sugars and Karo.
Add peanut butter and vanilla.
Pour over the puffed rice.
Put in a greased 8 x 8-inch pan and flatten it out. Chill until firm.
Cut into squares.
First, place rice cakes on baking sheet.
Second, spread sauce evenly.
Third, top with remaining ingredients.
Bake at 400\u00b0 for 10 minutes.
Serve immediately.
pot of water. Add rice cakes; cook until chewy, 2 to
Top rice cakes with the cream cheese then the strawberry jam.
Slice banana.
Spread peanut butter on rice cakes.
Place sliced banana on top of peanut butter.
Heat oil in a 14 inch wok or large skillet over medium-high heat.
Add garlic and ginger. Cook, stirring constantly, until fragrant (1 minute). Add rice cakes, bamboo and cabbage. Cook, until cabbage is wilted (4-5 minutes).
Stir in soy sauces, chile-bean sauce and sugar. Cook until slightly thick (2-3 minutes). Stir in spinach, bean sprouts and sesame oil. Cook, stirring constantly, until spinach is wilted, about 2 minutes more.
Spread cream cheese on rice cakes.
Spread salsa on top of the cream cheese.
hocolate with the rice cakes over a double boiler for 5-7 mins
Cook rice in boiling, salted water for 10-12 mins. Drain then
Cook rice in boiling salted water for 10-12 mins. Drain and