Kelloggs Rice Krispies Lime Baked Fish Recipes

KELLOGG'S* RICE KRISPIES* LIME BAKED FISH

Steps:

• In large plate or shallow pan, mix together crushed cereal, almonds and parsley. Place flour on second plate.
• In small bowl, mix together egg whites, 30 mL (2 tbsp) of the lime juice, salt and seasonings.
• Dip fish in flour, shaking off excess. Dip in egg mixture, draining slightly, then coat with cereal mixture. Place in single layer on foil-lined baking sheet sprayed with cooking spray. Drizzle with remaining lime juice.
• Bake at 200 degrees C (400 degrees F) about 15 minutes or until fish flakes in thickest part, when tested with fork.

LOVELY LIME BAKED FISH

Steps:

• Place butter in baking pan, place in oven until melted, swirl to coat pan.
• Put fish in pan, drizzle lime juice over the fish. I.
• n bowl combine remaining ingredietns, and sprinkle over fish.
• Cover with foil, bake at 350* 10-15 minutes.
• Garnish with lime wedges if desired.

KELLOGG'S* RICE KRISPIES* BAKED CUSTARD WITH CARAMEL SYRUP

Steps:

• Place cereal in 20 cm (8-inch) square glass baking dish.
• In medium bowl, beat together eggs, sugar, salt, cinnamon and vanilla until well combined. Stir in milk. Pour over cereal.
• Bake at 160 degrees C (325 degrees F) about 30 minutes or until knife inserted in centre comes out clean. Serve warm drizzled with about 30 mL (2 tbsp) caramel syrup.

LIME BAKED FISH

Steps:

• 1. In shallow pan or plate, combine KELLOGG'S RICE KRISPIES cereal, almonds and parsley. Set aside. Place flour in second shallow pan or plate. Set aside.2. In small mixing bowl, beat together egg whites, 2 tablespoons of the lime juice, salt, ginger and pepper. Set aside.3. Cut fish into 6 equal pieces. Dip in flour, shaking off excess. Dip coated fish in egg mixture, draining slightly, then coat with cereal mixture. Place in single layer, in shallow baking pan coated with cooking spray or foil lined. Drizzle with remaining 1 tablespoon lime juice.4. Bake at 400°F about 17 minutes or until fish flakes when tested with fork. Serve hot.

KELLOGG'S* RICE KRISPIES* BAKED CUSTARD WITH CARAMEL SYRUP

Steps:

• Place cereal in 20 cm (8-inch) square glass baking dish.
• In medium bowl, beat together eggs, sugar, salt, cinnamon and vanilla until well combined. Stir in milk. Pour over cereal.
• Bake at 160 degrees C (325 degrees F) about 30 minutes or until knife inserted in centre comes out clean. Serve warm drizzled with about 30 mL (2 tbsp) caramel syrup.

KELLOGG'S* RICE KRISPIES* LIME BAKED FISH

Steps:

• In large plate or shallow pan, mix together crushed cereal, almonds and parsley. Place flour on second plate.
• In small bowl, mix together egg whites, 30 mL (2 tbsp) of the lime juice, salt and seasonings.
• Dip fish in flour, shaking off excess. Dip in egg mixture, draining slightly, then coat with cereal mixture. Place in single layer on foil-lined baking sheet sprayed with cooking spray. Drizzle with remaining lime juice.
• Bake at 200 degrees C (400 degrees F) about 15 minutes or until fish flakes in thickest part, when tested with fork.

KELLOGG'S* RICE KRISPIES* CRYSTALLIZED GINGER BISCOTTI

Steps:

• In food processor, process cereal about 15 seconds or until it becomes fine crumbs. Add flour, sugar, baking powder, salt, cinnamon and margarine. Process about 30 seconds or until mixture resembles coarse meal.
• Transfer cereal mixture to large bowl. Stir in ginger. Add egg whites and almond extract. Stir to form stiff dough.
• Place dough on lightly floured surface. Divide dough in two. Roll into two logs about 20 cm (8 inches) long. Place on baking sheet coated with cooking spray. Flatten logs to 7.5 cm (3 inches) wide.
• Bake at 150 degrees C (300 degrees F) about 25 minutes or until lightly browned. Place pan on wire rack to cool 10 minutes. Remove from pan to cutting board. Cut diagonally, using serrated knife, into 1 cm (1/2-inch) slices. Return to pan, standing upright on bottoms. Bake about 25 minutes longer or until lightly browned. Remove from pan; cool completely on wire rack. Store in airtight container.