Search Results for "Corn"
Recipe Results 21 of 102 pages
Blueberry Guacamole
Ingredients: 1 teaspoon avocado oil 1/2 cup fire roasted corn 3 large avocado, diced 1/4 cup frozen blueberries (thawed), plus 2 tablespoons for garnish 1 clove garlic, minced 1/4 red onion, diced 1 jalapeno, diced 6 cherry tomatoes, quartered 1 teaspoon red pepper flakes 1 lime, juiced 2 tablespoons chopped cilantro 2 tablespoons chopped basil
Reuben Sandwiches
Reuben Sandwiches Ingredients: 12 ounces thinly sliced deli Corned Beef or Pastrami 2 tablespoons butter, softened 8 slices rye or pumpernickel bread 8 slices Swiss cheese 1-1/2 cups drained sauerkraut 1/4 cup Thousand Island Dressing Lightly spread butter on one side of each slice of bread. Heat large nonstick skillet over medium heat until hot.
Popcorn Balls
Popcorn Balls Originally published on: December 29, 1939 Ingredients: 1 1/2 cups sugar 1/2 cup molasses 1/3 cup corn syrup 1/3 cup boiling water 3 Tbsp. butter 1/2 tsp. salt 5 quarts popcorn, popped Directions: Mix the first 4 ingredients in the order given. Stir them over a low flame until sugar is dissolved (about
Chocolate Mousse Cake
Ingredients 1 1/2 s semisweet chocolate pieces 1/2 (1 stick) margarine 6 eggs, separated 1/3 sugar 2 tablespoons corn starch powdered sugar Directions Preheat oven to 300°. Spray 9-inch springform pan with cooking spray; dust lightly with additional corn starch. Combine chocolate and margarine in small saucepan. Cook over low heat, stirring frequently, just until
Basic Dipping Sauce
Ingredients 1/4 cup soy sauce 1/4 cup water 2 tablespoons corn starch 2 tablespoons rice vinegar 2 cloves garlic, minced and crushed 2 tablespoons sugar Directions Combine all ingredients in small saucepan and simmer for 3-5 minutes, stirring, until sugar dissolves and corn starch is well mixed. Cool before serving.
Frito Pie
Submitted by Rick Tytko of Brecksville, Ohio Ingredients: 1lb. Ground beef 1 medium onion, chopped 2 cans (15oz. each) Ranch Style beans (pinto beans in seasoned tomato sauce) 1 pkg.(9 3/4 oz.) Frito corn chips 2 cans (10 oz. each) enchilada sauce 2 cups(8oz.) Shredded cheddar cheese Thinly sliced green onions, optional Directions: Preheat oven
Leftover Turkey Tortilla Soup
Ingredients: Vegetable oil 1 can (14.5 ounces) tomatoes 32 ounces chicken broth Coarse salt (sea salt or kosher), to taste 1 can (15 ounces) potatoes 1 can (14.5 ounces) carrots 1 can (15.25 ounces) whole kernel corn 1 can (15.5 ounces) pinto or black beans, drained 2 cups cooked turkey, shredded 6 ounces bite-size corn
Cowboy Caviar
Cowboy Caviar Dressing Ingredients: 1/2 cup olive oil 1/4 cup sugar 1/4 cup white wine vinegar 2 Tbsp. lemon juice 1 tsp. chili powder salt to taste Salsa Ingredients: 1 pound Roma tomatoes, seeded and diced 1 15 oz. can black eyed peas, drained and rinsed 1 15 oz. can black beans, drained and rinsed
Grilled Vegetable Skewers
Ingredients: 1 medium ear fresh or frozen sweet corn, thawed and quartered 1 small zucchini, quartered 1/4 small red onion, halved 4 cherry tomatoes 1/4 teaspoon dried basil 1/4 teaspoon dried rosemary, crushed 1/4 teaspoon dried thyme 1/8 teaspoon garlic powder 1/8 teaspoon salt 1/8 teaspoon pepper Directions: Place the corn on a microwave-safe plate.
Crunchy Chocolate Eggs
Ingredients 1 brown sugar, packed 1 light corn syrup 1 peanut butter* 2 s corn flakes 2 s crisp rice cereal 1/2 finely chopped peanuts 3 3/4 s semisweet chocolate chips 1 1/2 teaspoons shortening candy sprinkles Directions In heavy saucepan, combine brown sugar, corn syrup and peanut butter. Cook and stir over medium heat
