Cornflake Omelet

CORN FLAKE-CRUSTED HALIBUT



Corn Flake-Crusted Halibut image

Corn flakes make a really delicious crust.

Recipe From allrecipes.com

Provided by MICHELLE0011

Categories     Main Dish Recipes     Seafood Main Dish Recipes     Halibut

Time 20m

Yield 4

Number Of Ingredients 6

2 cups corn flakes cereal, finely crushed
2 teaspoons chopped fresh dill
⅛ teaspoon cayenne pepper, or to taste
salt and freshly cracked black pepper to taste
4 (4 ounce) halibut fillets
⅓ cup light mayonnaise
Calories241.7 calories
Carbohydrate13.9 g
Cholesterol48.5 mg
Fat8.7 g
Fiber0.4 g
Protein25 g
SaturatedFat1 g
Sodium321.8 mg
Sugar2.3 g

Steps:

  • Preheat the oven to 450 degrees F (230 degrees C).
  • Line a baking dish with parchment paper.
  • Combine crushed corn flakes, dill, cayenne pepper, salt, and ground black pepper in a large shallow bowl.
  • Brush halibut with mayonnaise to evenly coat on all sides.
  • Gently press the coated halibut fillets into the cornflake mixture to coat all sides; shake off any excess. Transfer breaded halibut fillets to the prepared baking dish.
  • Bake in the preheated oven until fish flakes easily with a fork, 10 to 12 minutes.

CORNFLAKE OMELET



Cornflake Omelet image

This recipe comes from a little book called ABC Jiffy Cookery. I've had it for over 50 years. I haven't tried any of the recipes yet. I'm putting them here so I can find them easier.

Recipe From food.com

Provided by CJAY8248

Categories     Breakfast

Time 20m

Yield 1 omelet, 2 serving(s)

Number Of Ingredients 7

2 eggs
1 tablespoon sour cream
salt and pepper
1 dash chili pepper
2 cups corn flakes, crushed
cheddar cheese (cut in small squares)
butter or cooking spray

Steps:

  • Beat eggs well with sour cream. Add spices and the crushed cornflakes. Fry on one side and add the cheese squares. Place in broiler and brown.

CONTEST-WINNING FRIED GREEN TOMATOES



Contest-Winning Fried Green Tomatoes image

A quick and easy homemade salsa makes a mouthwatering addition to these fried tomatoes. The golden coating is so crispy, no one suspects the slices are light. -Ingrid Parker, Hattiesburg, Mississippi

Recipe From tasteofhome.com

Provided by Taste of Home

Categories     Appetizers     Side Dishes

Time 55m

Yield 6 servings.

Number Of Ingredients 19

1/2 cup all-purpose flour
1 teaspoon sugar
1 teaspoon salt
3/4 teaspoon cayenne pepper
1 egg
1 tablespoon fat-free milk
1 cup cornflake crumbs
4 medium green tomatoes, cut into 1/2-inch slices
1/4 cup canola oil
FRESH TOMATO SALSA:
5 medium red tomatoes, seeded and chopped
1/2 cup minced fresh cilantro
1/4 cup chopped onion
2 jalapeno peppers, seeded and chopped
4-1/2 teaspoons lime juice
2 teaspoons sugar
1 garlic clove, minced
1/4 teaspoon salt
1/4 teaspoon pepper
Calories 207 calories
Fat11g fat (1g saturated fat)
Cholesterol35mg cholesterol
Sodium343mg sodium
Carbohydrate25g carbohydrate (9g sugars
Fiber3g fiber)
Protein5g protein. Diabetic Exchanges

Steps:

  • In a shallow bowl, combine the flour, sugar, salt and cayenne. In another shallow bowl, beat egg and milk. Place cornflake crumbs in a third bowl. Pat green tomato slices dry. Coat with flour mixture, dip into egg mixture, then coat with crumbs., In a large nonstick skillet, heat 4 teaspoons oil over medium heat. Fry tomato slices, four at a time, for 3-4 minutes on each side or until golden brown, adding more oil as needed. Drain on paper towels. , Place fried tomatoes on an ungreased baking sheet. Bake at 375° for 4-5 minutes or until tender. Meanwhile, in a large bowl, combine salsa ingredients. Serve with the fried tomatoes.

OVEN DENVER OMELET



Oven Denver Omelet image

I like omelets but don't always have time to stand by the stove. That's why I favor this oven-baked variety that I can quickly pop into the oven at a moment's notice. My family frequently requests this for Sunday brunch. They always empty the dish. -Ellen Bower, Taneytown, Maryland

Recipe From tasteofhome.com

Provided by Taste of Home

Categories     Breakfast     Brunch

Time 30m

Yield 6 servings.

Number Of Ingredients 6

8 large eggs
1/2 cup half-and-half cream
1 cup shredded cheddar cheese
1 cup finely chopped fully cooked ham
1/4 cup finely chopped green pepper
1/4 cup finely chopped onion
Calories 235 calories
Fat16g fat (8g saturated fat)
Cholesterol326mg cholesterol
Sodium506mg sodium
Carbohydrate4g carbohydrate (2g sugars
Fiber0 fiber)
Protein17g protein.

Steps:

  • In a large bowl, whisk eggs and cream. Stir in the cheese, ham, green pepper and onion. Pour into a greased 9-in. square baking dish. , Bake at 400° for until golden brown, 20-25 minutes.

CORN FLAKE COOKIES I



Corn Flake Cookies I image

Yummy oatmeal cookies with a crunchy corn taste.

Recipe From allrecipes.com

Provided by COOLBOY918

Categories     Desserts     Cookies     Drop Cookie Recipes

Yield 96

Number Of Ingredients 15

2 eggs
1 cup white sugar
1 cup packed brown sugar
1 cup vegetable oil
½ cup butter, softened
2 cups all-purpose flour
1 teaspoon baking soda
½ teaspoon baking powder
2 cups quick cooking oats
1 cup chopped pecans
1 cup flaked coconut
2 cups cornflakes cereal
1 teaspoon vanilla extract
½ teaspoon lemon extract
1 teaspoon salt
Calories76.5 calories
Carbohydrate8.5 g
Cholesterol6.4 mg
Fat4.5 g
Fiber0.4 g
Protein0.8 g
SaturatedFat1.2 g
Sodium55.4 mg
Sugar4.7 g

Steps:

  • Preheat oven to 400 degrees F (175 degrees C). Grease baking sheets.
  • Combine the sugars and eggs, beating well. Beat in the oil butter or margarine, flour, baking soda and baking powder. Stir in the vanilla, lemon extract and salt. Mix in the oats, nuts and coconuts. Last but not least stir in the corn flakes. Drop by teaspoons on greased cooking sheets.
  • Bake at 400 degrees F (205 degrees C) for 10 minutes.

PEANUT BUTTER CORNFLAKE CRUNCH BARS



Peanut Butter Cornflake Crunch Bars image

A very simple to make bar cookie that kids love. Sort of like a peanut butter rice krispie treat, except made with cornflakes.

Recipe From allrecipes.com

Provided by Kathleen

Categories     Desserts     Cookies     Peanut Butter Cookie Recipes

Yield 12

Number Of Ingredients 4

1 cup light corn syrup
1 cup white sugar
1 cup smooth peanut butter
10 cups cornflakes cereal
Calories352.5 calories
Carbohydrate62.2 g
Fat11 g
Fiber1.9 g
Protein6.9 g
SaturatedFat2.3 g
Sodium284.3 mg
Sugar28.4 g

Steps:

  • Cook syrup and sugar until mixture comes to a boil. Stir constantly; do not overcook.
  • Remove from heat, add peanut butter, and stir until smooth. Pour mixture over cornflakes in a large bowl. Mix until cereal is thoroughly coated.
  • Spread in a buttered 9 x 13 inch pan and press down lightly with buttered hands. When cool, cut into squares.

EASY CORNFLAKE TART



Easy cornflake tart image

Make this cornflake cake for a fabulously easy family dessert that uses simple ingredients. With a pastry case and jam base, it's delicious served with custard

Recipe From bbcgoodfood.com

Provided by Anna Glover

Categories     Afternoon tea, Dessert

Time 1h

Yield Serves 8-10

Number Of Ingredients 8

320g ready-rolled shortcrust pastry
plain flour, to dust
50g butter
125g golden syrup
25g light brown soft sugar
100g cornflakes
125g strawberry or raspberry jam
custard, to serve
Calories305 calories
Fat14 grams fat
SaturatedFat6 grams saturated fat
Carbohydrate41 grams carbohydrates
Sugar21 grams sugar
Fiber1 grams fiber
Protein3 grams protein
Sodium0.49 milligram of sodium

Steps:

  • Heat the oven to 180C/160C fan/gas 4. Unroll the pastry and briefly roll out on a lightly floured work surface until it's large enough to fit a 23cm loose-bottomed tart tin. Use the rolling pin to lift the pastry over the tin, then press into the corners and sides so the excess pastry hangs over the rim. Trim this away, leaving just a small amount of excess hanging over the rim.
  • Line the pastry with baking parchment and fill with baking beans or uncooked rice. Bake for 15 mins. Remove the parchment and beans, then bake for another 5-10 mins until just golden. Remove from the oven and trim any excess pastry from the edges using a serrated knife.
  • Heat the butter, syrup and sugar in a small pan with a pinch of salt, stirring frequently, until melted and smooth. Fold in the cornflakes to coat in the butter mixture.
  • Spoon the jam into the cooked pastry base, then level the surface. Tip the cornflake mixture over the jam and gently press down until all of the jam is covered with a layer of the mixture. Return the tart to the oven and bake for another 5 mins until the cornflakes are golden and toasted. Leave to cool until just warm before slicing and serving with custard.

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