7785 cheerios jumbo breakfast Recipes

margarine or 3 tbsp butter, marshmallows or 4 cups miniature, cheerios toasted oat cereal or 6 cups rice krispies, vanilla, gumdrop

brown sugar, margarine, light corn syrup, salt, baking soda, cheerios toasted oat cereal, salted peanuts, raisins (optional), m & s plain chocolate candy (any variety) (optional)

brown sugar, margarine, white corn syrup, salt, baking soda, cheerios toasted oat cereal, spanish peanut, raisins (dark or golden )

peanut butter , chunky-style, white corn syrup, sugar, cheerios toasted oat cereal, chocolate chips, melted

crushed toasted plain cheerios toasted oat cereal, flour, thyme, parsley, salt and pepper, egg, beaten, lemon , juice and zest of, boneless skinless chicken breast

margarine, marshmallows or 36 -40, peanut butter, cheerios toasted oat cereal

margarine, ipkg mini marshmallows (8oz), peanut butter, cheerios toasted oat cereal

cheerios, banana quarted and sliced, heaping tbsp of french vanilla yogurt, cereal bowls

butter, marshmallows, peanut butter, cheerios, m & s brand chocolate candies

bagel (flavor of your choice- i prefer everything or egg s), egg, cheese (flavor of your choice- i prefer american ), cooked bacon (any breakfast meat) or 2 pieces sausage (any breakfast meat) or 2 pieces deli ham (any breakfast meat) or 2 pieces canadian bacon (any breakfast meat), butter

sugar, karo dark corn syrup, peanut butter, cheerios toasted oat cereal

honey nut cheerios, butter, marshmallows, red cinnamon candies or gumdrop

cheerios toasted oat cereal, cubed apple, slices (skinned ), chopped strawberry, low-fat yogurt (any flavoring)

margarine (do not use spread or tub products) or 1/2 cup butter (do not use spread or tub products), brown sugar , packed, cheerios toasted oat cereal

peanut butter, sugar, honey or light corn syrup, cheerios, salted peanuts

jumbo shrimp or 1 1/2 lbs , peeled,with tail and last shell segment left on (16 shrimp u10/lb), english muffin, finely minced to crumbs, pine nuts , lightly toasted in a little extra virgin olive oil, almonds , lightly toasted in a little extra virgin olive oil, crabmeat, drained and picked over to remove shell and cartilage pieces, garlic, finely minced, scallions , including tops,finely chopped (green onions), extra virgin olive oil, chopped fresh parsley leaves, jalapeno peppers, seeded and chopped ,to taste, capers, drained and chopped, worcestershire sauce (white worcestershire if desired for looks, but dark tastes better), cream cheese, room temperature, crumbled feta cheese, room temperature (4 oz), fresh lemon juice , to taste, salt & freshly ground black pepper, paprika (if baking naked) (optional), lemon wedges or juice, as accompaniment, egg, lightly beaten (optional), ice cold beer or 1 cup wine or 1 cup water (optional), flour (optional), baking powder (optional), salt (optional), canola oil or corn oil (for frying) (optional), eggs, beaten with, olive oil, water, flour, seasoned dry bread crumb, sweet paprika, melted butter, salt & freshly ground black pepper

chart house jumbo lump crab cakes, jumbo lump crabmeat, special crabmeat (also called regular, deluxe, flake or white), egg, mayonnaise, parsley, worcestershire sauce, dijon mustard, salt, white pepper, japanese-style panko breadcrumbs, shells from the crabmeat , being careful not to break up the meat. place in a stainless steel mixing bowl., in another mixing bowl, mix together the egg, mayonnaise, parsley, worcestershire sauce, mustard, salt and pepper. mix in the breadcrumbs., pour the mayonnaise mixture over the crabmeat. using a rubber spatula , fold this mixture into the crabmeat gently but thoroughly. be careful not to break up the jumbo lumps. cover the bowl and refrigerate for 1 hour., form the mixture into six crab cakes (4 oz. each). gently shape the cakes, but do not overwork them. place each 1 in a parchment-lined sheet pan. (these can be stored, covered, in the refrigerator until ready to cook.), broil , preheat the er and adjust the oven rack to the middle shelf. place the cakes in a buttered, oven-proof dish. on the middle shelf until brown on top. gently turn the cakes over and continue cooking until brown on top and cooked through.