RICE KRISPY CONES RECIPE BY TASTY
Here's what you need: mini marshmallows, butter, crispy rice cereal, wafer cones, chocolate, sprinkles
Provided by Hitomi Aihara
Categories Snacks
Time 30m
Yield 12 servings
Number Of Ingredients 6
Steps:
- In a large bowl, add butter and marshmallow. Microwave for 2 minutes. Stir at 1 minute.
- Add the cereal and stir until the marshmallow evenly coats the cereal.
- Using a ice cream scoop, form treats into balls.
- Take a wafer cone and dip it in melted chocolate and then immediately sprinkle anything you desire.
- Place the rice krispy balls into the cone.
- Enjoy!
Nutrition Facts : Calories 410 calories, Carbohydrate 87 grams, Fat 4 grams, Fiber 0 grams, Protein 5 grams, Sugar 28 grams
RICE KRISPIE ICE CREAM CONES
These turn out cute. Make sure that you use the ice cream cones that have the flat bottoms. I like to use Halloween sprinkles in October, and Christmas sprinkles in December. This recipe may have come from Taste of Home.
Provided by Andtototoo
Categories Dessert
Time 20m
Yield 12 serving(s)
Number Of Ingredients 5
Steps:
- In a large glass dish in the microwave, or in a large dutch oven (or other large vessel) on the stove top, melt together the marshmallows and butter, stirring frequently.
- Remove from heat and mix in the Rice Krispie cereal.
- Using buttered hands, stuff 1/12 of the Rice Krispie mixture into each cone, shaping a nice ball of "ice cream" on top.
- Dot the top with sprinkles.
- Place each of the finished cones in a muffin pan until serving time.
Nutrition Facts : Calories 149.3, Fat 3.4, SaturatedFat 1.9, Cholesterol 7.6, Sodium 172.5, Carbohydrate 28.7, Fiber 0.2, Sugar 11.1, Protein 1.6
RICE KRISPY CONES RECIPE BY TASTY
Here's what you need: mini marshmallows, butter, crispy rice cereal, wafer cones, chocolate, sprinkles
Provided by Hitomi Aihara
Categories Snacks
Yield 12 servings
Number Of Ingredients 6
Steps:
- In a large bowl, add butter and marshmallow. Microwave for 2 minutes. Stir at 1 minute.
- Add the cereal and stir until the marshmallow evenly coats the cereal.
- Using a ice cream scoop, form treats into balls.
- Take a wafer cone and dip it in melted chocolate and then immediately sprinkle anything you desire.
- Place the rice krispy balls into the cone.
- Enjoy!
Nutrition Facts : Calories 410 calories, Carbohydrate 87 grams, Fat 4 grams, Fiber 0 grams, Protein 5 grams, Sugar 28 grams
YUZU PONZU SALMON WITH CRISPY RICE RECIPE BY TASTY
Yuzu kosho and salmon make an unbeatable pair in this yuzu ponzu salmon-topped crispy sushi rice. These fun bites make the perfect appetizer!
Provided by Jeri Mobley
Categories Snacks
Time 1h35m
Yield 12 pieces
Number Of Ingredients 16
Steps:
- Make the sushi rice: In a small bowl, whisk together the rice wine vinegar, sugar, and salt until the sugar dissolves.
- Pour the vinegar mixture over the warm rice and fold with a spatula until the liquid is absorbed.
- Line an 8 x 5-inch container with plastic wrap, then add the sushi rice and press down in an even layer. Fold the plastic wrap over rice to cover, then freeze for 1 hour.
- Meanwhile, make the yuzu ponzu salmon: In a medium bowl, whisk together the kewpie mayonnaise, yuzu kosho, yuzu extract, sesame oil, and soy sauce until combined.
- Add the salmon and scallions to the bowl with the mayonnaise mixture. Mix until evenly coated. Cover with plastic wrap and refrigerate until ready to serve.
- Fry the sushi rice: Heat the avocado oil in a medium pan over medium-high heat until the temperature reaches 375°F (190°C).
- Remove the sushi rice from the freezer and cut into 12 even rectangles. Discard any loose pieces of rice.
- Carefully add 3-4 of the rice rectangles at a time to the hot oil. If the oil splatters, cover the skillet with a lid until it subsides. Cook for 3-4 minutes, or until golden brown, then flip and cook until golden brown on the other side, 3-4 minutes more. Transfer to a wire rack to drain and repeat with the remaining rice.
- Transfer the salmon mixture to a zip-top plastic bag and snip an ½-inch opening in one corner.
- Gently pipe the salmon on top of each piece of crispy rice. Sprinkle each piece with the toasted white and black sesame seeds and top with a slice of jalepeño, if using.
- Serve immediately with ponzu sauce for dipping.
- Enjoy!
Nutrition Facts : Calories 224 calories, Carbohydrate 1 gram, Fat 22 grams, Fiber 4 grams, Protein 3 grams, Sugar 1 gram
CRISPY RICE SUSHI BITES (COPYCAT NOBU RECIPE)
With this copycat Nobu recipe, you don't need to visit the acclaimed Japanese restaurant to get your hands on this trendy, tasty appetizer. Crispy fried rice bites are piled high with rich spicy tuna, creamy avocado, and kick of hot chili sauce for a vibrant and crave-worthy bite. This light, yet decadent, dish has a gorgeous presentation and delicious combination of flavors that will make you feel like a gourmet chef in your very own kitchen.
Provided by Annie Campbell
Categories Sushi
Time 45m
Yield 12
Number Of Ingredients 11
Steps:
- Tightly pack the sushi rice into a square 8x8-inch cake pan lined with plastic wrap. Chill for 2 to 3 hours in the refrigerator or 30 minutes in the freezer.
- Heat 1/2 cup oil in a large skillet over medium heat. Cut the rice into thick, rectangular shapes, about 2 to 3 inches in length and 1 inch in width. Carefully move the pieces to the hot oil and fry until they reach a deep golden brown color, 2 to 3 minutes on each side. Drain on paper towels.
- Combine diced tuna with mayonnaise, Sriracha, soy sauce, sesame oil, and lime juice in a medium bowl until thoroughly mixed.
- To assemble, place fried sushi rice on a serving platter. Top with 1 to 2 tablespoons of the spicy tuna mixture. Layer a few slices of avocado on top of each piece. Garnish with a thin drizzle of Sriracha, a jalapeño slice, and a sprinkle of sesame seeds.
Nutrition Facts : Calories 237.6 calories, Carbohydrate 14.2 g, Cholesterol 18.3 mg, Fat 15.5 g, Fiber 1.5 g, Protein 10.3 g, SaturatedFat 1.9 g, Sodium 215.8 mg
ICE CREAM CONE TREATS
I came up with this recipe as a way for my grandkids to enjoy Rice Krispies treats without getting sticky hands. You can also pack the cereal mixture into paper cups and insert a wooden pop stick to create cute pops. -Mabel Nolan, Vancouver, Washington
Provided by Taste of Home
Categories Desserts
Time 20m
Yield 12 servings.
Number Of Ingredients 6
Steps:
- If desired, dip ice cream cones in melted chocolate to coat edges; stand in juice glasses or coffee mugs., Place sprinkles in a shallow bowl. In a microwave or in a large saucepan over low heat, melt marshmallows and butter; stir until smooth. Remove from heat; stir in cereal., Working quickly, use buttered hands to shape mixture into 12 balls; pack firmly into cones. Dip tops in sprinkles.
Nutrition Facts : Calories 174 calories, Fat 4g fat (2g saturated fat), Cholesterol 8mg cholesterol, Sodium 142mg sodium, Carbohydrate 34g carbohydrate (14g sugars, Fiber 0 fiber), Protein 2g protein.
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