10 Servings
Corn American
Vegetarian Vegan Meatless Kid Friendly Vegetables Corn American
12 cups Frozen n
1/2 cup Water
1/2 cup ter
2 tablespoon Fresh sley minced
2 teaspoon t
1 teaspoon l weed
1/2 teaspoon lic powder
1/2 teaspoon lian seasoning
1/4 teaspoon Dried me
In a large saucepan, combine corn and water. Bring to a boil. Reduce heat; cover and simmer for 4-6 minutes or until corn is tender. Drain and; stir in the remaining ingredients.
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Showing posts with label Corn. Show all posts
Showing posts with label Corn. Show all posts
Corn Pone
6 Servings
corn southern
corn bake rise holiday old fashioned bread southern
1 cup n meal
1 teas t
3/4 cup ling water
1 tbls d
Combine meal and salt. Add water. Melt fat in baking pan. Pour extra grease in mixture Stir. Mix should not be more than 1 inch thick in pan. To make the mix rise like cornbread add 2 teas baking powder. It will take 50-60 minutes in a 350 degree oven.
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corn southern
corn bake rise holiday old fashioned bread southern
1 cup n meal
1 teas t
3/4 cup ling water
1 tbls d
Combine meal and salt. Add water. Melt fat in baking pan. Pour extra grease in mixture Stir. Mix should not be more than 1 inch thick in pan. To make the mix rise like cornbread add 2 teas baking powder. It will take 50-60 minutes in a 350 degree oven.
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Grilled Corn on the Cob
8 Servings
Corn American
Corn grilled camping out corn butter salt American
8 ears in husk
1 sink of water
For later:
1 t
1 ter
Take and peel the couple of outer skin of the husk not to where you can see the corn but enough to keep a few layers over the corn. Soak the corn in a bath of water for about 15 to 20 minutes til husk are nice and wet. Start the grill and place the corn in the husk on the grill and turn as the husk darken brown to black. Don''t over cook in one spot or the corn will be black (that is my favorite where the corn is little dark brown to black). Bake for 15 to 20 minutes til the corn''s husk is dry and the corn is cooked throughly. Now take from the grill and becareful very hot and husk down and break off the end. Now is where the butter and salt comes in to where to butter it up and salt it to your desiredness. If like cut from cob with a knife and enjoy it that away. Do Enjoy!
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Corn American
Corn grilled camping out corn butter salt American
8 ears in husk
1 sink of water
For later:
1 t
1 ter
Take and peel the couple of outer skin of the husk not to where you can see the corn but enough to keep a few layers over the corn. Soak the corn in a bath of water for about 15 to 20 minutes til husk are nice and wet. Start the grill and place the corn in the husk on the grill and turn as the husk darken brown to black. Don''t over cook in one spot or the corn will be black (that is my favorite where the corn is little dark brown to black). Bake for 15 to 20 minutes til the corn''s husk is dry and the corn is cooked throughly. Now take from the grill and becareful very hot and husk down and break off the end. Now is where the butter and salt comes in to where to butter it up and salt it to your desiredness. If like cut from cob with a knife and enjoy it that away. Do Enjoy!
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Stuffed Corn on the Cob
Click here for a larger picture of Stuffed Corn on the Cob
4 Servings
Corn American
Vegan Shishkabobs Corn squash pepper sauce red potatoes American skewers
4 ears n
3/4 lbs baby red atoes
1 green mer squash
1 yellow mer squash
1 orange per
6 wers
1 ve oil
2 tb ter
Cut the corn into 3 sections per ear. Scrub potatoes. Chop the squash into 1/4 inch slices. Chop pepper into 1/2 inch strips, then cut the strips into 2 or 3 sections. Skewer 1 bottom piece of corn, green squash, orange pepper, potato, and yellow squash. The next corn section to skewer would be a middle section of the ear. Continue with green squash, orange pepper, potato, and yellow squash. Finish with the top section of the ear of corn. Repeat with 4 other skewers. the 5th and 6th skewers will hold any leftover veggies. Drizzle with extra virgin olive oil. Place in pan and cover with aluminum foil. Roast at 350 for 1 hour. After removing from oven, coat shishkabobs with butter.
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4 Servings
Corn American
Vegan Shishkabobs Corn squash pepper sauce red potatoes American skewers
4 ears n
3/4 lbs baby red atoes
1 green mer squash
1 yellow mer squash
1 orange per
6 wers
1 ve oil
2 tb ter
Cut the corn into 3 sections per ear. Scrub potatoes. Chop the squash into 1/4 inch slices. Chop pepper into 1/2 inch strips, then cut the strips into 2 or 3 sections. Skewer 1 bottom piece of corn, green squash, orange pepper, potato, and yellow squash. The next corn section to skewer would be a middle section of the ear. Continue with green squash, orange pepper, potato, and yellow squash. Finish with the top section of the ear of corn. Repeat with 4 other skewers. the 5th and 6th skewers will hold any leftover veggies. Drizzle with extra virgin olive oil. Place in pan and cover with aluminum foil. Roast at 350 for 1 hour. After removing from oven, coat shishkabobs with butter.
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Corn Bread
4 Servings
cornmeal American
cornbread cornbread cornbread cornbread cornbread cornbread cornmeal American
1 cups nmeal
1 cups ur
1/4 cups ar
3 tsp. ing powder
1 tsp. t
1
1 cups k
1/4 cups oil
Combine dry ingredients. Add milk, oil and egg. Stir slightly. Pour into 9" pan ( or 8" for thicker bread). Bake in 425 F oven 20 - 25 minutes. Serve hot!
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cornmeal American
cornbread cornbread cornbread cornbread cornbread cornbread cornmeal American
1 cups nmeal
1 cups ur
1/4 cups ar
3 tsp. ing powder
1 tsp. t
1
1 cups k
1/4 cups oil
Combine dry ingredients. Add milk, oil and egg. Stir slightly. Pour into 9" pan ( or 8" for thicker bread). Bake in 425 F oven 20 - 25 minutes. Serve hot!
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Simple Corn Casserole
This simple casserole makes a great addition to most meals. It is warm, but great for a summer BBQ. The creamed corn adds a great sweetness.
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Gulliver's Creamed Corn
6 Servings
Frozen corn American
Corn Cream Sweet and savory Thanksgiving Side Dish Turkey Frozen corn American Fall Creamy
20 ounces frozen n
8 ounces whipping am
4 ounces homogenized k
1 teaspoon t
6 teaspoons ar
1 te pepper to taste
2 tablespoons melted ter
4 tablespoons ur
Combine all ingredients, except last two, in a pot and bring to boil. Simmer 5 minutes. Blend butter and flour; add to the corn and mix well. Remove from heat. This is usually best (thicker) the next day. Great make ahead dish.
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Frozen corn American
Corn Cream Sweet and savory Thanksgiving Side Dish Turkey Frozen corn American Fall Creamy
20 ounces frozen n
8 ounces whipping am
4 ounces homogenized k
1 teaspoon t
6 teaspoons ar
1 te pepper to taste
2 tablespoons melted ter
4 tablespoons ur
Combine all ingredients, except last two, in a pot and bring to boil. Simmer 5 minutes. Blend butter and flour; add to the corn and mix well. Remove from heat. This is usually best (thicker) the next day. Great make ahead dish.
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Corn Souffle Casserole
6 Servings
corn American
corn cheese cream style corn side dish casserole cheese American
3 s
3 tablespoons ur
1 tablespoon ar
1/2 teaspoon und pepper
1 can (16.5 oz.) am-style corn
2 cups frozen corn kernels thawed and ined
1 cup (4 oz.) shredded mexican cheese nd
1/3 cup k
1. Pre-heat the oven to 350. Spray an 8inch round baking dish with nonstick cooking apray; place it in the oven. 2. Combine eggs, flour, sugar, and pepper in a large bowl; beat until smooth. Stir in both corns, cheese, and milk. Pour into the hot dish. 3. Bake uncovered , 55 mins. Let stand 15 mins.
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corn American
corn cheese cream style corn side dish casserole cheese American
3 s
3 tablespoons ur
1 tablespoon ar
1/2 teaspoon und pepper
1 can (16.5 oz.) am-style corn
2 cups frozen corn kernels thawed and ined
1 cup (4 oz.) shredded mexican cheese nd
1/3 cup k
1. Pre-heat the oven to 350. Spray an 8inch round baking dish with nonstick cooking apray; place it in the oven. 2. Combine eggs, flour, sugar, and pepper in a large bowl; beat until smooth. Stir in both corns, cheese, and milk. Pour into the hot dish. 3. Bake uncovered , 55 mins. Let stand 15 mins.
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Crunchy Corn Salad
A mix of corn, black beans, chopped veggies and cheese is combined with mayo that's flavored with grill seasoning and chili powder. Crushed corn chips add crunch.
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Frozen Corn
4 Servings
corn Southern
side dish corn fresh herbs garden HOME GROWN handy
1 dozen ears n
Shuck and silk corn. Scrape cob down with knife into bowl.Have 2 glass bowls set aside to place in the microwave. Fill bowls half full of corn . Microwave for 5 minutes each. Let cool and place in freezer bags. Get them out of the freezer as you need them.
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corn Southern
side dish corn fresh herbs garden HOME GROWN handy
1 dozen ears n
Shuck and silk corn. Scrape cob down with knife into bowl.Have 2 glass bowls set aside to place in the microwave. Fill bowls half full of corn . Microwave for 5 minutes each. Let cool and place in freezer bags. Get them out of the freezer as you need them.
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Corn Bread
4 Servings
cornmeal American
cornbread cornbread cornbread cornbread cornbread cornbread cornmeal American
1 cups nmeal
1 cups ur
1/4 cups ar
3 tsp. ing powder
1 tsp. t
1
1 cups k
1/4 cups oil
Combine dry ingredients. Add milk, oil and egg. Stir slightly. Pour into 9" pan ( or 8" for thicker bread). Bake in 425 F oven 20 - 25 minutes. Serve hot!
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cornmeal American
cornbread cornbread cornbread cornbread cornbread cornbread cornmeal American
1 cups nmeal
1 cups ur
1/4 cups ar
3 tsp. ing powder
1 tsp. t
1
1 cups k
1/4 cups oil
Combine dry ingredients. Add milk, oil and egg. Stir slightly. Pour into 9" pan ( or 8" for thicker bread). Bake in 425 F oven 20 - 25 minutes. Serve hot!
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Corn Chowder
16 Servings
Corn American
Soup Corn American
6 atoes peeled and cubed
3 rots diced
6 tablespoons ter
2 apeno seeded and minced
1 onion chopped
3 cups n
4 tablespoons ur
4 cups cken stock
2 ounces canadian on
3 cups f and half
1/2 cup mesan cheese grated
2 teaspoons hot per sauce
salt and per to taste
Combine potatoes and carrots in pan with some salt and cover with water. Bring to boil and reduce heat. Cook until tender and drain. In soup pan, melt butter. Add jalapeno, onion and corn and flour. Cook until onion is clear. Add remaining ingredients until onion is clear. Simmer 1-3 hours. add cream last hour and garnish with cheese Per Serving (excluding unknown items): 198 Calories; 11g Fat (49.2% calories from fat); 6g Protein; 20g Carbohydrate; 2g Dietary Fiber; 32mg Cholesterol; 723mg Sodium. Exchanges: 1 Grain(Starch); 1/2 Lean Meat; 1/2 Vegetable; 0 Non-Fat Milk; 2 Fat; 0 Other Carbohydrates.
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Corn American
Soup Corn American
6 atoes peeled and cubed
3 rots diced
6 tablespoons ter
2 apeno seeded and minced
1 onion chopped
3 cups n
4 tablespoons ur
4 cups cken stock
2 ounces canadian on
3 cups f and half
1/2 cup mesan cheese grated
2 teaspoons hot per sauce
salt and per to taste
Combine potatoes and carrots in pan with some salt and cover with water. Bring to boil and reduce heat. Cook until tender and drain. In soup pan, melt butter. Add jalapeno, onion and corn and flour. Cook until onion is clear. Add remaining ingredients until onion is clear. Simmer 1-3 hours. add cream last hour and garnish with cheese Per Serving (excluding unknown items): 198 Calories; 11g Fat (49.2% calories from fat); 6g Protein; 20g Carbohydrate; 2g Dietary Fiber; 32mg Cholesterol; 723mg Sodium. Exchanges: 1 Grain(Starch); 1/2 Lean Meat; 1/2 Vegetable; 0 Non-Fat Milk; 2 Fat; 0 Other Carbohydrates.
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Black Bean, Red Pepper, Corn, and Quinoa Salad
4 Servings
Pepper Uncategorized
Lunch
5 tb ve oil
1/2 c Quinoa; rinsed in cold water
1 c cken or vegetable broth
1/4 ts Ground in
1/4 ts t
2 tb e juice
1/8 ts Ground black per
1 c Cooked or canned black
1 c Whole-kernel n
1 lg Ripe ato; peeled, seeded,
1 sm Sweet pepper; seeded and
2 Green ons; finely
3 tb Chopped antro leaves
2 tb Chopped fresh sley leaves
2 c Mixed salad ens
1. In 1-quart saucepan, heat 1 tablespoon oil over medium heat. Add quinoa and stir until toasted and aromatic--about 5 minutes. Stir in broth, cumin, and salt; heat to boiling over high heat. Reduce heat to low, cover, and simmer until liquid is absorbed--about 15 minutes. Remove from heat and let stand 5 minutes; with fork, fluff quinoa and set aside at room temperature to cool. 2. In medium-size bowl, whisk together remaining 4 tablespoons oil, the lime juice, and black pepper. Stir in black beans, corn, tomato, red pepper, green onions, cilantro, chopped parsley, and cooked quinoa. 3. To serve, divide greens among 4 salad plates. Spoon quinoa mixture onto greens. Serve at room temperature or refrigerate until 30 minutes before serving. Posted to EAT-LF Digest by Katherine Rodman and lt;levya and at;mindspring.com and gt; on Apr 12, 1998
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Pepper Uncategorized
Lunch
5 tb ve oil
1/2 c Quinoa; rinsed in cold water
1 c cken or vegetable broth
1/4 ts Ground in
1/4 ts t
2 tb e juice
1/8 ts Ground black per
1 c Cooked or canned black
1 c Whole-kernel n
1 lg Ripe ato; peeled, seeded,
1 sm Sweet pepper; seeded and
2 Green ons; finely
3 tb Chopped antro leaves
2 tb Chopped fresh sley leaves
2 c Mixed salad ens
1. In 1-quart saucepan, heat 1 tablespoon oil over medium heat. Add quinoa and stir until toasted and aromatic--about 5 minutes. Stir in broth, cumin, and salt; heat to boiling over high heat. Reduce heat to low, cover, and simmer until liquid is absorbed--about 15 minutes. Remove from heat and let stand 5 minutes; with fork, fluff quinoa and set aside at room temperature to cool. 2. In medium-size bowl, whisk together remaining 4 tablespoons oil, the lime juice, and black pepper. Stir in black beans, corn, tomato, red pepper, green onions, cilantro, chopped parsley, and cooked quinoa. 3. To serve, divide greens among 4 salad plates. Spoon quinoa mixture onto greens. Serve at room temperature or refrigerate until 30 minutes before serving. Posted to EAT-LF Digest by Katherine Rodman and lt;levya and at;mindspring.com and gt; on Apr 12, 1998
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Corn and Chili Muffins
These muffins are excellent served with soup. The corn and sweet chili sauce combine to make a tasty muffin that is a great addition to any meal.
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Thelma's Corn Pudding
8 Servings
Corn American-South
Vegetarian Thanksgiving Side Dish Corn American-South
3 s beaten
1 16-ounce can amed corn
2 tablespoon ter
1 teaspoon illa extract
1 tablespoon ur
1/3 cup ar
1 cup k
1 h salt
Melt butter in ovenproof casserole. Add milk. Combine other ingredients and add to milk mixture in casserole. Bake 50 minutes until knife comes out clean.
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Corn American-South
Vegetarian Thanksgiving Side Dish Corn American-South
3 s beaten
1 16-ounce can amed corn
2 tablespoon ter
1 teaspoon illa extract
1 tablespoon ur
1/3 cup ar
1 cup k
1 h salt
Melt butter in ovenproof casserole. Add milk. Combine other ingredients and add to milk mixture in casserole. Bake 50 minutes until knife comes out clean.
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Corn, Cilantro and Black Bean Soup (Mf)
1 Servings
Beans Uncategorized
Beans Pasta Corn Chicken Chicken Broth Cilantro Sour cream Cream Bean Olive oil Garlic Onion Lime Lunch
2 tb ve oil
1 on (1 cup), finely
2 lic cloves, minced
1 ts Ground in
2 c cken broth
4 c Water
1 bn Fresh antro (large bn),
10 oz Thawed frozen n kernels
15 oz ck beans, rinsed and
1 tb e juice, (up to 2)
Salt and enne pepper
1/4 c r cream, optional,
2 tb ento, in thin strips
Heat olive oil in a saucepan. When hot, add the onion, cover and cook over low heat for 5 minutes or until tender. Add the garlic and cumin and saute for 10 seconds to release their aroma. Add the broth and water and bring to a simmer. While the liquid is coming to a simmer, with a knife separate the cilantro leaves from the stems. If you wish, wrap the stems well with string and add to the broth to infuse the liquid with more cilantro flavor. When the liquid is at a simmer, add the corn and beans and simmer for 5 to 10 minutes just to heat the ingredients well. Meanwhile chop the cilantro leaves you need anywhere from 1/2 to 1 cup of chopped leaves. Add the cilantro leaves and immediately remove the soup from the heat. Discard the cilantro stems. Add the lime juice and season to taste with salt and cayenne pepper. Ladle the soup out and garnish each portion with sour cream and garnish the sour cream with pimento. Variation: to turn this into a main course soup, add 12 ounces of strips of raw chicken when you add the beans and corn. Or add 12 ounces chopped cleaned shrimp after you have added the beans and corn and cook for 2 minutes to cook through. Yield: 4 servings Copyright, 1997, TV FOOD NETWORK, G.P., All Rights Reserved MC Busted by Gail Shermeyer by TVFN Website on April 21, 1997 Recipe by: COOKING MONDAY TO FRIDAY SHOW #MF6678 Posted to MC-Recipe Digest V1 #609 by 4paws and at;netrax.net (Shermeyer-Gail) on May 12, 1997
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Beans Uncategorized
Beans Pasta Corn Chicken Chicken Broth Cilantro Sour cream Cream Bean Olive oil Garlic Onion Lime Lunch
2 tb ve oil
1 on (1 cup), finely
2 lic cloves, minced
1 ts Ground in
2 c cken broth
4 c Water
1 bn Fresh antro (large bn),
10 oz Thawed frozen n kernels
15 oz ck beans, rinsed and
1 tb e juice, (up to 2)
Salt and enne pepper
1/4 c r cream, optional,
2 tb ento, in thin strips
Heat olive oil in a saucepan. When hot, add the onion, cover and cook over low heat for 5 minutes or until tender. Add the garlic and cumin and saute for 10 seconds to release their aroma. Add the broth and water and bring to a simmer. While the liquid is coming to a simmer, with a knife separate the cilantro leaves from the stems. If you wish, wrap the stems well with string and add to the broth to infuse the liquid with more cilantro flavor. When the liquid is at a simmer, add the corn and beans and simmer for 5 to 10 minutes just to heat the ingredients well. Meanwhile chop the cilantro leaves you need anywhere from 1/2 to 1 cup of chopped leaves. Add the cilantro leaves and immediately remove the soup from the heat. Discard the cilantro stems. Add the lime juice and season to taste with salt and cayenne pepper. Ladle the soup out and garnish each portion with sour cream and garnish the sour cream with pimento. Variation: to turn this into a main course soup, add 12 ounces of strips of raw chicken when you add the beans and corn. Or add 12 ounces chopped cleaned shrimp after you have added the beans and corn and cook for 2 minutes to cook through. Yield: 4 servings Copyright, 1997, TV FOOD NETWORK, G.P., All Rights Reserved MC Busted by Gail Shermeyer by TVFN Website on April 21, 1997 Recipe by: COOKING MONDAY TO FRIDAY SHOW #MF6678 Posted to MC-Recipe Digest V1 #609 by 4paws and at;netrax.net (Shermeyer-Gail) on May 12, 1997
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Corn, Cilantro and Black Bean Soup (Mf)
1 Servings
Beans Uncategorized
Beans Pasta Corn Chicken Chicken Broth Cilantro Sour cream Cream Bean Olive oil Garlic Onion Lime Lunch
2 tb ve oil
1 on (1 cup), finely
2 lic cloves, minced
1 ts Ground in
2 c cken broth
4 c Water
1 bn Fresh antro (large bn),
10 oz Thawed frozen n kernels
15 oz ck beans, rinsed and
1 tb e juice, (up to 2)
Salt and enne pepper
1/4 c r cream, optional,
2 tb ento, in thin strips
Heat olive oil in a saucepan. When hot, add the onion, cover and cook over low heat for 5 minutes or until tender. Add the garlic and cumin and saute for 10 seconds to release their aroma. Add the broth and water and bring to a simmer. While the liquid is coming to a simmer, with a knife separate the cilantro leaves from the stems. If you wish, wrap the stems well with string and add to the broth to infuse the liquid with more cilantro flavor. When the liquid is at a simmer, add the corn and beans and simmer for 5 to 10 minutes just to heat the ingredients well. Meanwhile chop the cilantro leaves you need anywhere from 1/2 to 1 cup of chopped leaves. Add the cilantro leaves and immediately remove the soup from the heat. Discard the cilantro stems. Add the lime juice and season to taste with salt and cayenne pepper. Ladle the soup out and garnish each portion with sour cream and garnish the sour cream with pimento. Variation: to turn this into a main course soup, add 12 ounces of strips of raw chicken when you add the beans and corn. Or add 12 ounces chopped cleaned shrimp after you have added the beans and corn and cook for 2 minutes to cook through. Yield: 4 servings Copyright, 1997, TV FOOD NETWORK, G.P., All Rights Reserved MC Busted by Gail Shermeyer by TVFN Website on April 21, 1997 Recipe by: COOKING MONDAY TO FRIDAY SHOW #MF6678 Posted to MC-Recipe Digest V1 #609 by 4paws and at;netrax.net (Shermeyer-Gail) on May 12, 1997
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Beans Uncategorized
Beans Pasta Corn Chicken Chicken Broth Cilantro Sour cream Cream Bean Olive oil Garlic Onion Lime Lunch
2 tb ve oil
1 on (1 cup), finely
2 lic cloves, minced
1 ts Ground in
2 c cken broth
4 c Water
1 bn Fresh antro (large bn),
10 oz Thawed frozen n kernels
15 oz ck beans, rinsed and
1 tb e juice, (up to 2)
Salt and enne pepper
1/4 c r cream, optional,
2 tb ento, in thin strips
Heat olive oil in a saucepan. When hot, add the onion, cover and cook over low heat for 5 minutes or until tender. Add the garlic and cumin and saute for 10 seconds to release their aroma. Add the broth and water and bring to a simmer. While the liquid is coming to a simmer, with a knife separate the cilantro leaves from the stems. If you wish, wrap the stems well with string and add to the broth to infuse the liquid with more cilantro flavor. When the liquid is at a simmer, add the corn and beans and simmer for 5 to 10 minutes just to heat the ingredients well. Meanwhile chop the cilantro leaves you need anywhere from 1/2 to 1 cup of chopped leaves. Add the cilantro leaves and immediately remove the soup from the heat. Discard the cilantro stems. Add the lime juice and season to taste with salt and cayenne pepper. Ladle the soup out and garnish each portion with sour cream and garnish the sour cream with pimento. Variation: to turn this into a main course soup, add 12 ounces of strips of raw chicken when you add the beans and corn. Or add 12 ounces chopped cleaned shrimp after you have added the beans and corn and cook for 2 minutes to cook through. Yield: 4 servings Copyright, 1997, TV FOOD NETWORK, G.P., All Rights Reserved MC Busted by Gail Shermeyer by TVFN Website on April 21, 1997 Recipe by: COOKING MONDAY TO FRIDAY SHOW #MF6678 Posted to MC-Recipe Digest V1 #609 by 4paws and at;netrax.net (Shermeyer-Gail) on May 12, 1997
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Corn Salsa
6 Servings
Tomatoes
Vegetable
Vegetable Tomato cilantro Vegetable Salsa Side Dish Tomatoes
1 can (14.5 oz) diced atoes (not drained) or 1.5 cup
2/3 cup frozen kernel n
1 cup chopped umber not peeled
1/2 cup chopped l pepper red or green
1/4 cup chopped fresh antro
2 tablespoons wine vinegar
1/2 teaspoon ground in
1/4 teaspoon t (optional)
1/8 teaspoon ground ck pepper
1/8 teaspoon enne pepper
Mix all ingredients together in large bowl. Spoon over fish or chicken
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Tomatoes
Vegetable
Vegetable Tomato cilantro Vegetable Salsa Side Dish Tomatoes
1 can (14.5 oz) diced atoes (not drained) or 1.5 cup
2/3 cup frozen kernel n
1 cup chopped umber not peeled
1/2 cup chopped l pepper red or green
1/4 cup chopped fresh antro
2 tablespoons wine vinegar
1/2 teaspoon ground in
1/4 teaspoon t (optional)
1/8 teaspoon ground ck pepper
1/8 teaspoon enne pepper
Mix all ingredients together in large bowl. Spoon over fish or chicken
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Black Bean, Red Pepper, Corn, and Quinoa Salad
4 Servings
Pepper
Uncategorized
Lunch
5 tb ve oil
1/2 c Quinoa; rinsed in cold water
1 c cken or vegetable broth
1/4 ts Ground in
1/4 ts t
2 tb e juice
1/8 ts Ground black per
1 c Cooked or canned black
1 c Whole-kernel n
1 lg Ripe ato; peeled, seeded,
1 sm Sweet pepper; seeded and
2 Green ons; finely
3 tb Chopped antro leaves
2 tb Chopped fresh sley leaves
2 c Mixed salad ens
1. In 1-quart saucepan, heat 1 tablespoon oil over medium heat. Add quinoa and stir until toasted and aromatic--about 5 minutes. Stir in broth, cumin, and salt; heat to boiling over high heat. Reduce heat to low, cover, and simmer until liquid is absorbed--about 15 minutes. Remove from heat and let stand 5 minutes; with fork, fluff quinoa and set aside at room temperature to cool. 2. In medium-size bowl, whisk together remaining 4 tablespoons oil, the lime juice, and black pepper. Stir in black beans, corn, tomato, red pepper, green onions, cilantro, chopped parsley, and cooked quinoa. 3. To serve, divide greens among 4 salad plates. Spoon quinoa mixture onto greens. Serve at room temperature or refrigerate until 30 minutes before serving. Posted to EAT-LF Digest by Katherine Rodman and lt;levya and at;mindspring.com and gt; on Apr 12, 1998
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Pepper
Uncategorized
Lunch
5 tb ve oil
1/2 c Quinoa; rinsed in cold water
1 c cken or vegetable broth
1/4 ts Ground in
1/4 ts t
2 tb e juice
1/8 ts Ground black per
1 c Cooked or canned black
1 c Whole-kernel n
1 lg Ripe ato; peeled, seeded,
1 sm Sweet pepper; seeded and
2 Green ons; finely
3 tb Chopped antro leaves
2 tb Chopped fresh sley leaves
2 c Mixed salad ens
1. In 1-quart saucepan, heat 1 tablespoon oil over medium heat. Add quinoa and stir until toasted and aromatic--about 5 minutes. Stir in broth, cumin, and salt; heat to boiling over high heat. Reduce heat to low, cover, and simmer until liquid is absorbed--about 15 minutes. Remove from heat and let stand 5 minutes; with fork, fluff quinoa and set aside at room temperature to cool. 2. In medium-size bowl, whisk together remaining 4 tablespoons oil, the lime juice, and black pepper. Stir in black beans, corn, tomato, red pepper, green onions, cilantro, chopped parsley, and cooked quinoa. 3. To serve, divide greens among 4 salad plates. Spoon quinoa mixture onto greens. Serve at room temperature or refrigerate until 30 minutes before serving. Posted to EAT-LF Digest by Katherine Rodman and lt;levya and at;mindspring.com and gt; on Apr 12, 1998
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Baked Corn Casserole
Click here for a larger picture of Baked Corn Casserole
8 Servings
Corn
American-South
Side Dish Vegetables Bake Christmas Fall Thanksgiving Corn American-South
1/4 cup ter melted
2 3 ounce packages am cheese softened
1 11.25 ounce Whole kernel corn ined
1 15 ounce Cream Style Corn unined
1 4 ounce Chopped green chile pers undrained
1 6 ounce French fried ons
Preheat oven to 350 degrees. In a medium bowl, cream together butter and cream cheese. Mix in the two cans of corn, chile peppers, and 1/2 can of French fried onions. Pour mixture into a one quart casserole dish. Bake at 350 degrees for 15 minutes. Remove from oven and sprinkle the remaining French fried onions over the top of the casserole. Return the dish to the oven and bake for an additional 15 minutes or until the onions on top are slightly browned.
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8 Servings
Corn
American-South
Side Dish Vegetables Bake Christmas Fall Thanksgiving Corn American-South
1/4 cup ter melted
2 3 ounce packages am cheese softened
1 11.25 ounce Whole kernel corn ined
1 15 ounce Cream Style Corn unined
1 4 ounce Chopped green chile pers undrained
1 6 ounce French fried ons
Preheat oven to 350 degrees. In a medium bowl, cream together butter and cream cheese. Mix in the two cans of corn, chile peppers, and 1/2 can of French fried onions. Pour mixture into a one quart casserole dish. Bake at 350 degrees for 15 minutes. Remove from oven and sprinkle the remaining French fried onions over the top of the casserole. Return the dish to the oven and bake for an additional 15 minutes or until the onions on top are slightly browned.
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