Recipes for "crunchy recipes"

Preheat oven to 400°F. Line a baking sheet with parchment paper or a silicone mat.

Put the bread pieces on a lined baking sheet into the warming oven (it does not need to be at full temperature) to toast lightly for 5 minutes. Cool the bread completely.

Seal the Corn Flakes in a heavy plastic bag. Crush them with a rolling pin to the size of rolled oats. Pour into a pie pan or a shallow dish. Set aside.

In a large bowl, whisk to mix the eggs, milk, flour and vanilla until blended. Be sure there are no lumps of unmixed flour. Pour into a pie pan or shallow dish. In batches, lay the bread pieces in the egg mix. Soak about 1 minute on each side in the egg mixture. Be careful not to rip the bread.

Place the bread pieces in the cornflake crumbs. Coat both sides with the crumbs. Place on the lined baking sheet.

Bake at 400°F for 10 minutes on one side. Then flip over with tongs or a spatula and bake another 5 to 10 minutes, until the crumbs begin to turn brown.

Eat warm with butter and pancake syrup.

Melt butter in a large skillet over medium heat. Add walnuts and ramen noodles; cook and stir until toasted, about 5 minutes. Transfer to a paper-towel-lined plate; set aside until cooled.

Whisk vegetable oil, sugar, vinegar, soy sauce, salt, and black pepper together in a small bowl.

Combine romaine lettuce, broccoli, walnut-ramen noodle mixture, and green onions in a large serving bowl. Add vinaigrette; toss to coat.

Add sugar, oil, vinegar, soy sauce, salt, and black pepper to a jar with a tight-fitting lid; shake until well blended. Set aside.

Break ramen noodles into small pieces; set aside. Discard flavor packet.

Melt butter in a skillet over medium heat. Add pecans and noodles; cook and stir until browned, about 5 minutes. Drain on paper towels; let cool.

Toss broccoli, romaine lettuce, green onions, pecans, and noodles together in a bowl. Add 1 cup, or more, dressing; toss to coat.

Prep the tofu: Press the water out of the tofu.

Make the rice: Cook rice according to package directions.

Prep the edamame: Cook edamame according to package directions.

Cook the tofu: Cut the tofu into cubes. Heat a little oil over medium high heat. Add the tofu and fry until golden brown. Add about 1/4 to 1/3 cup of sauce – just enough to coat the tofu – and stir fry again until golden brown.

Serve: Assemble bowls with rice, tofu, more teriyaki sauce, edamame, cucumber, jalapeño, crunchy onions, and spicy mayo.

Preheat oven to 350 degrees F (175 degrees C).

Combine flour and baking soda in a small mixing bowl.

Cream butter, brown sugar, vanilla and white sugar together. Beat in eggs. Mix well. Slowly blend in the flour mixture. Fold in the dates. Drop dough by teaspoonful into crushed corn flake cereal until coated.

Bake on ungreased cookie sheets for 10 to 15 minutes.