Search Results for "Corn"
Recipe Results 20 of 102 pages
Harvest Stuffed Squash
Ingredients 3 (1-lb.) acorn squash, cut in half, seeds removed 1 tablespoon olive oil 1 (20-oz.) pkg. lean ground turkey 1/2 onion, chopped 1 (16-oz.) jar salsa 1 cooked rice 1 frozen corn, thawed 1 tablespoon chili powder 1 teaspoon garlic salt 1/2 shredded queso fresco or Monterey jack cheese 1/2 chopped cilantro sour cream,
Squash Dressing
Ingredients: 1 package (8-1/2 ounces) corn bread/muffin mix 1/2 cup water 4 cups chopped yellow summer squash 1/2 cup butter 1/2 cup each chopped onion, celery and green pepper 1 can (10-3/4 ounces) condensed cream of chicken soup, undiluted 1 cup milk 1 teaspoon salt 1/2 teaspoon pepper Directions: Prepare corn bread according to package
Zesty Black-Eyed Pea Salad
Ingredients 2 cans (15 oz each) black-eyed peas, drained, rinsed 2 tablespoons onion, finely chopped (if you like) 1/4 cup green pepper, chopped (if you like) 1 can (15 oz) corn, drained, rinsed 1 can (15 oz) diced tomatoes, drained 1 tablespoon minced garlic 1/2 cup reduced-fat Italian dressing Lemon pepper seasoning (if you like)
Oven Caramel Popcorn
Ingredients: 2 cups brown sugar 1 cup butter 1/2 cup white corn syrup 1 teaspoon salt 1 teaspoon baking soda 1 teaspoon vanilla extract 6 quarts popped corn Nuts, if desired Directions: Boil brown sugar, butter, syrup and salt for 5 minutes. Remove from heat and add baking soda and vanilla. Stir well and pour
Spanish Rice
Ingredients: 1 cup low sodium chicken broth 1 cup instant brown rice 1/4 teaspoon chili powder 1/4 teaspoon garlic powder 1/4 teaspoon oregano 1 (15 ounce) can diced tomatoes (can use Mexican style with green chilies) 1/3 cup corn, (drain and rinse if using canned corn) 1/3 cup black beans (drain and rinse if using
Sugar Cookie Icing
Sugar Cookie Icing Ingredients: 1 cup powdered sugar 2 teaspoons milk 2 teaspoons light corn syrup 1/4 teaspoon vanilla extract or 1/4 teaspoon almond extract food coloring Directions: Stir the powdered sugar and the milk until smooth. Beat in corn syrup and vanilla until icing is smooth and glossy. If it’s too thick, add more
Succotosh
Succotosh Ingredients: 3 cups corn kernels, fresh or frozen 2 cups lima beans, frozen 3 bacon slices 1 small onion, white or yellow, chopped 1 pint cherry tomatoes, halved 1 small red bell pepper, chopped 1 small orange bell pepper, chopped 2 garlic cloves, finely chopped 3 Tbsp. butter 1/4 cup fresh basil, cut into
Spiced Cranberry Jelly
Originally published December 1, 1919 Ingredients: cranberries cinnamon mace* sugar and/or corn syrup water salt Directions: Look a quart of cranberries over, wash and put them on to cook in a cup of boiling water with a 3-inch stick of cinnamon and 1/2 teaspoon of mace*. Cook them slowly until the berries burst. Rub through
Hearty Vegetable Salad
Ingredients 1 (15 oz.) can baby green lima beans, drained 1 (15 oz.) can whole kernel corn, drained 1 medium tomato, chopped 1/4 cup onion, chopped 1/3 cup Italian dressing, fat free Black pepper to taste Directions Heat lima beans and corn in microwave. In large bowl, combine lima beans, corn, tomatoes, and onions. Pour
Halloween Cereal Mix
Halloween Cereal Mix Ingredients: 8 oz white chocolate baking bars, coarsely chopped 4 cups Corn or Rice square cereal 2 cups bite-size pretzel twists 1/2 cup raisins 1 cup candy corn 1/4 cup orange and black candy decors Directions: In large microwavable bowl, microwave chopped baking bars uncovered on High 1 minute 30 seconds to
