BOB RECIPE: Crispy French Toast

from:  Kellogg’s
Product:  Corn Flake Crumbs

BOB RECIPE:  Crispy French Toast

2 cups corn flake crumbs
2 cups milk (whole)
2 eggs
1/2 cup sugar
1 tablespoon cinnamon
8 slices stale bread
maple syrup

Place corn flake crumbs in a shallow pan.  Set aside.

In a medium bowl, combine milk, eggs, sguar and cinnamon.  Dip bread into egg mixture coating both sides of the bread.  Coat bread with corn flake crumbs.

In a medium frying pan coated with butter or cooking spray, cook bread on medium heat until both sides are golden brown.  Serve with maple syrup.

Prep Time:  10 minutes

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BOB RECIPE: Crab Cakes with Cilantro Mayonnaise

from:  Kellogg’s
Product: Corn Flake Crumbs

BOB RECIPE:  Crab Cakes with Cilantro Mayonnaise

Cilantro Mayonnaise:
1/2 cup mayonnaise
1/2 cup chopped cilantro
1/2 lemon, squeezed for juice
6-8 drops hot pepper sauce

Crab Cakes:
2 cups corn flake crumbs
1 pkg (14 oz) imitation crab meat
1/4 cup diced green or red bell pepper
2 tablespoons chopped cilantro
3 tablespoons mayonnaise
1 tablespoon dijon mustard
1 teaspoon hot pepper sauce
1 egg
salt and pepper to taste

To make Cilantro Mayonnaise:  Combine 1/2 cup mayonnaise, 1/2 cup chopped cilantro, lemon juice and hot pepper sauce to taste.  Set aside.

To make crab cakes:  Place 1 cup corn flake crumbs in a shallow pan.  Set aside.

Combine crab meat and remaining ingredients.  Evenly divide crab mixture into 12 portions to form cakes.  Coat crab cakes with corn flake crumbs.

Saute crab cakes in butter over medium heat until browned and cooked through.  Serve with cilantro mayonnaies.  Makes 6 servings.

Prep time:  20 minutes.

BOB RECIPE: Southwest Stuffed Peppers

from: Kellogg’s

Product: Rice Krispies, Corn Flakes

Note:  I usually add a can of red kidney beans, drained well.

BOB RECIPE: Southwest Stuffed Peppers

6 large green bell peppers (I like to mix colors)

1 lb lean ground beef

1 medium onion, sliced

2 cups Rice Krispies or Corn Flakes

1/2 teaspoon minced garlic

2 teaspoons chili powder (I use a tablespoon of mexican chili powder)

1 teaspoon salt

1/8 teaspoon pepper

1 teaspoon sugar (or to taste)

1 can (2.25 oz) sliced ripe olives, drained

1 can (6 oz) tomato paste

1 can (14.5 oz) diced tomatoes, drained

1/2 cup shredded, sharp Cheddar cheese (I use medium only)

Prep time: 30 minutes Total time: 1 hour Serves: 6

Wash peppers. Cut off tops and remove seedy portions. Precook in large amount of boiling water, about 5 minutes. Drain well. Place peppers, cut side up, in shallow baking pan coated with cooking spray. Set aside.

In 12-inch fry pan, or wok or skillet, cook ground beef and onion until meat is browned, stirring frequently. Drain off drippings. Add remaining ingredients, except cheese. Stir to combine. Remove from heat. Spoon into peppers, dividing evenly.

Bake at 350 F about 25 minutes or until filling is thoroughly heated. Remove from oven. Sprinkle tops with cheese. Return to oven. Bake about 5 minutes longer or until cheese melts. Serve hot.