2 cups yellow cornmeal 2 teaspoons baking powder 1/2 teaspoon baking soda 1 teaspoon salt 1 cup buttermilk 2 large eggs 1
cup creamed corn 2 tablespoons either canola or vegetable oil 4 tablespoons of butter 4 tablespoons of honey
Not exact matches
2 tablespoons butter 1 medium onion, chopped 2 cloves garlic, minced 1 1/2
cups cooked whole kernel
corn 1 teaspoon dried oregano 1/3
cup sour
cream 6 ounces cheddar cheese, cubed 6 green New Mexican chiles, roasted and peeled, stems left on Flour for dredging 3 eggs, separated 1 tablespoon water 3 tablespoons flour 1/4 teaspoon salt Vegetable oil for frying
4 tablespoons butter 1/2
cup light brown sugar, lightly packed 1/2
cup pumpkin puree 3 tablespoons heavy
cream 3 tablespoons
corn syrup (or brown rice syrup) 1/2 teaspoon pumpkin pie spice 1/4 teaspoon kosher salt
1 can of
creamed corn 1 can of
corn drained 1 box of jiffy
corn muffin mix 1
cup of sour
cream 1 stick of butter melted 1 Poblano pepper, roasted and diced
for the milk chocolate ganache: 5 ounces milk chocolate, chopped 4 ounces bittersweet chocolate, chopped pinch of kosher salt 1 tablespoon
corn syrup, optional 1
cup heavy
cream
Meanwhile, combine chocolate chips, 2/3
cup cream,
corn syrup, and 1 teaspoon vanilla in microwave - safe bowl.
Add the
corn, 1
cup of cheddar,
cream cheese, broth, seasonings, butter, milk, and whipping
cream to the pot.
ingredients: 1
cup heavy
cream 1/4
cup half and half 1/4
cup low - fat milk (I had 1 %; if you drink whole, use 1/2
cup and leave out the half and half) 1/3
cup sugar 2 tablespoons
corn syrup (optional, can sub honey or maple syrup if you don't mind flavoring) pinch kosher salt 3 egg yolks scrapings of a vanilla bean
1 (3 - pound) pie pumpkin, or other orange - fleshed squash such as butternut, Red Kuri, or Golden Hubbard 8 tablespoons (1/2
cup) unsalted butter 1/2
cup olive oil 1/2
cup finely ground cornmeal 2 medium turnips (about 12 ounces total) 2 medium red bell peppers, chopped 1 large onion, chopped 6 cloves garlic, minced 2 tablespoons tomato paste 4
cups low - sodium vegetable broth 2 (10 - ounce) cans diced tomatoes with green chilies, such as Rotel 2 (16 - ounce) cans chili beans, drained 2
cups frozen
corn kernels 1 tablespoon chili powder 1 teaspoon ground cinnamon 1 teaspoon ground cumin Several dashes vegetarian Worcestershire sauce Salt Freshly ground black pepper Balsamic vinegar For serving: chopped green onions, shredded cheddar cheese, sour
cream
Tacos: Butter, lard, duck fat, or refined, expeller pressed coconut oil (2 - 3 TBS)-- where to buy coconut oil Cumin (1 tsp) Cayenne pepper (1/4 tsp) Oregano, dried (1 tsp) Brisket, grass - fed (3 lbs)-- where to buy brisket Sea salt Black pepper, freshly ground — where to buy black pepper Beef or chicken stock, ideally homemade, or store bought organic (4
cups)-- click here for my beef stock recipe; click here for my chicken stock recipe Arrowroot or
corn starch (2 - 3 TBS)-- where to buy cornstach Sprouted
corn tortillas, organic, homemade or store bought (1 package) Cheese, grass - fed, organic (4 oz)-- where to buy cheese Sour
cream, grass - fed, organic (1 container)
cream cheese, cold 1 1/2 tbsp glucose 1 1/2 tbsp
corn syrup 1 1/2 tbsp strawberry extract if available or strawberry jam 1 3/4
cup + 2 tbsp (300g) powdered sugar 3/4 tsp salt a pinch of baking powder a pinch of citric acid
1) 2 cans of sweet
corn (or 1 can of sweet
corn and 1 can of creamy
corn) 2) 2 onions, sliced thinly 3) 1 large red bell pepper 4) 1
cup of milk
cream 5) 1
cup of
cream cheese 6) 4 eggs, beaten 7) Salt, pepper and ground nutmeg to taste 8) 2 pre-made store - bought tart shells 9) 3 — 4 tablespoons of sugar
ground beef or turkey 1 yellow onion, diced 1 envelope taco seasoning or my seasoning mix (recipe to follow) 2/3
cup water 9
corn tortillas 2/3
cup taco sauce or 1
cup salsa 1 — 14 ounce can black beans, drained and rinsed 1
cup corn, thawed if frozen 1 + 1/2
cup extra sharp cheddar cheese, shredded 2 large tomatoes, sliced, seeds removed taco fixings like lettuce, sour
cream, avocado and / or quacamole for serving
Cheddar, Ham and
Corn Chowder Makes 12 - 13 Cups 5 Strips of bacon, cut 2 Cups Onion, chopped 1
Cup Celery, chopped 1/4
Cup Flour 1 teaspoon salt 1/4 teaspoon turmeric a pinch of cayenne pepper 6 Cups Chicken broth 3 Medium Potatoes, diced (peeled is optional, I have done both peeled and unpeeled) 4 Cups of
Corn 1
Cup diced or leftover ham 1
Cup heavy
cream (I have used 1/2 and 1/2 with good results) 1 Cup Sharp Cheddar Cheese 1 Ounces Cream Cheese (I use lite with fabulous results) Saute bacon in ski
cream (I have used 1/2 and 1/2 with good results) 1
Cup Sharp Cheddar Cheese 1 Ounces
Cream Cheese (I use lite with fabulous results) Saute bacon in ski
Cream Cheese (I use lite with fabulous results) Saute bacon in skillet.
YOU»LL NEED: 2 Tbsp low - fat sour
cream; 1/2 tsp hot sauce or 1 Tbsp chopped pickled jalapeños; 1/4
cup black beans, drained and rinsed; 1/2
cup grated zucchini; 1/2
cup frozen
corn, thawed; 1/3
cup diced tomato; 2 Tbsp shredded Cheddar or Jack cheese; 1/4
cup cilantro leaves; 1 lime wedge.
FOR THE GLAZE (OPTIONAL) 1
cup heavy
cream 1/2
cup packed light brown sugar 1 tablespoon light
corn syrup 1 teaspoon pure vanilla extract 2 (3 - inch - long) cinnamon sticks
4
cups cooked macaroni or cavatappi 1 tablespoon olive oil 1/4 to 1/2 finely diced red onion Equal amount diced red bell pepper 1 finely diced jalapeno 1 4 oz can chopped green chilies 1
cup frozen
corn 2 to 3 cloves garlic, chopped 1
cup cream 1 generous
cup grated Pepper Jack cheese 2 tablespoons butter Salt Pepper
3 chicken breasts olive oil spray 2 teaspoons chipotle chili powder 1 teaspoon cumin 3/4 teaspoon garlic powder 3/4 teaspoon onion powder 1/4 teaspoon salt 1 teaspoon ground black pepper 2 onions, chopped 4 cloves garlic, minced 1 — 2 jalapenos, minced 2 bell peppers, chopped 8 ounce can tomato sauce 2 — 14.5 ounce cans diced tomatoes 2 — 14.5 ounce cans black beans, drained and rinsed 5
cups chicken broth 2 ears sweet
corn, kernels removed garnishes (optional): shredded cheddar, nonfat plain Greek yogurt (or sour
cream), cilantro, jalapeno slices, diced avocados, tortilla chips
In a heavy 4 - quart saucepan, combine milk,
cream,
corn syrup, salt, and remaining 2/3
cup (133 grams) sugar.
• 1.5 scoop Labrada LeanPro 8 protein • 1
cup cornmeal • 1/2
cup corn flour (or oat flour, created by blending oatmeal) • 1 tsp baking soda • 2 tsp baking powder • 1 egg • 1
cup Greek yogurt • 2 tbsp organic, raw honey • 1/2
cup corn (drained, not
creamed) • 1 tbsp vanilla extract • 3 tbsp pepitas (raw, unsalted, or you can add your favorite seasonal nut) ** • dried cranberries (for topping) **
1
cup black beans, drained and rinsed 7 ounces Romaine lettuce 1
cup diced tomatoes 4 ounces Cabot Sharp Light Cheddar, grated (about 1
cup) 1/4
cup chile peppers 1/4
cups Cabot Light Sour
Cream 1
cup salsa 40
corn tortilla chips, baked
Vegan Peanut Butter
Cup Ice Cream 1 15 - ounce can light coconut milk, well shaken 2 tablespoons cocoa powder 1/3 cup light agave nectar (or maple syrup) 1 teaspoon vanilla extract 2 teaspoons corn starch 1/2 cup chocolate peanut but
Cup Ice
Cream 1 15 - ounce can light coconut milk, well shaken 2 tablespoons cocoa powder 1/3
cup light agave nectar (or maple syrup) 1 teaspoon vanilla extract 2 teaspoons corn starch 1/2 cup chocolate peanut but
cup light agave nectar (or maple syrup) 1 teaspoon vanilla extract 2 teaspoons
corn starch 1/2
cup chocolate peanut but
cup chocolate peanut butter
* about 1 pound zucchini, cut into small, 1 / 2 - inch cubes * 1 teaspoon salt * 1 Tablespoon butter * 1 Tablespoon olive oil, plus extra if needed * 1/2 large onion, thinly sliced * 1
cup frozen
corn, defrosted * 1 poblano or green bell pepper, roasted, peeled, seeded and cut into thin strips * * 2/3
cup Mexican - style sour
cream ** * salt and pepper to taste
Serves 4 - 6 Cooking Time 1 hr Ingredients 2
cups chicken, cooked and diced 2
cups Monterey Jack, shredded 1
cup chopped green chilies, canned 12
cup sour
cream (or more) 1 can
cream of chicken soup 12
cups salsa (or more) 12
corn tortillas 1
cup grated cheddar cheese (or more) Instructions In a large bowl, mix chicken, jack cheese, chilis, sour
cream, soup, and salsa.
Gingerbread caramels adapted from Pure Dessert, flavor idea from here 3/4
cup corn syrup 1/4
cup molasses 2
cups (400g) caster (superfine) sugar 1/4 teaspoon salt 2
cups (480 ml) heavy
cream 1/2 teaspoon ground cinnamon 1/4 teaspoon ground ginger 1/4 teaspoon freshly ground nutmeg 1/8 teaspoon ground cloves 3 tablespoons (42g) unsalted butter, cut into chunks, softened Line the bottom and sides of a 22 cm (9in) square pan with aluminum foil and grease the foil.
Raspberry trifle cupcakes from Donna Hay magazine Cupcakes: 250g unsalted butter, softened 1 1/4
cups + 2 tablespoons (274g) caster sugar 2 teaspoons vanilla extract 4 eggs 2 1/3
cups + 1 tablespoon (337g) all purpose flour 2 1/4 teaspoons baking powder generous pinch of salt 1
cup (240 ml) whole milk, room temperature 1
cup frozen raspberries 1/4
cup (60 ml) sweet sherry * Whipped custard icing: 1 1/2
cups (360 ml) heavy
cream 1 vanilla bean, split and scraped 4 egg yolks 1/4
cup + 1/2 tablespoon (56g) caster sugar 2 teaspoons
corn starch 1
cup double (thick)
cream ** 1 tablespoon icing sugar Start by making the custard: place the heavy
cream and vanilla (seeds and bean) in a saucepan over low heat and cook until just comes to a boil.
1
cup granulated sugar 1/4
cup water 1 tbsp
corn syrup 1/4
cup unsalted butter, cut into 4 pieces 1/2
cup heavy
cream 3/4 tsp salt 1-1/2
cups whole hazelnuts, skinned 2 oz semisweet chocolate, melted for drizzling
Chocolate Glaze 9 ounces dark chocolate, finely chopped 1
cup heavy
cream 1 1/2 tbsp light
corn syrup 2 tsp vanilla extract
FOR THE CHOCOLATE SAUCE 1
cup semisweet chocolate chips 4 tablespoons (1/2 stick) unsalted butter 1/4
cup heavy
cream 2 tablespoons light
corn syrup 1
cup powdered sugar, sifted 1 teaspoon vanilla extract
Ingredients: For the Salad: 4
cups chickpeas, precooked (either by you or canned) and rinsed 2 cobs worth of
corn removed from the cob 1 bunch scallions, diced 2 small red onions, diced 2
cups cherry tomatoes, chopped 1 avocado, diced 1 red bell pepper, chopped fresh dandelion greens Southwest dressing: 1/2
cup sour
cream southwest spice rub, however much you want juice of one lime 1 chipotle chile (diced) & a couple spoons of adobo sauce a couple small spoons of mustard
1 tablespoon olive oil 1 medium onion, diced 2 large coves garlic, minced 1/2
cup water or vegetable broth 16 ounces soy crumbles or diced chicken flavored seitan (or 8 ounces faux meat plus 8 ounces cooked rice) 1/2
cup (4 ounces) vegan
cream cheese 1 1/2
cups shredded vegan cheddar or cheddar - jack blend 1 package taco seasoning or 1 tablespoon ground cumin, 2 teaspoons smoked paprika or chili powder, and 1 teaspoon dried oregano 2
cups roasted butternut squash chunks (spray 1 - inch chunks with non-stick spray and roast at 450 degrees for 10 minutes on each side) 1 can black beans, rinsed and drained 1 - 15.5 ounce can
corn, drained 1/2-15.5 ounce can pureed pumpkin
I
cup naturally vegan cornbread mix (I use Martha White) 1
cup naturally vegan baking mix (I use Bisquick) 1 teaspoon baking powder 1 teaspoon ground cumin 1 teaspoon garlic powder 1 teaspoon dried oregano 1/2 teaspoon salt 1/2
cup vegan butter, melted 1/3
cup vegan sour
cream 1 teaspoon Adobo sauce from can of chilies in Adobo 1/3
cup non-dairy milk 1 teaspoon apple cider vinegar 1/2 teaspoon baking soda 1 - 15.5 ounce can
corn, drained 4 ounce can sliced black olives, drained 4 ounce can chopped green chilies, mild, drained 2 green onions, sliced 1
cup shredded vegan cheddar or Monterey Jack cheese, divided (I use So Delicious cheddar - jack blend)
Ingredients 2
cups heavy
cream 2
cups whole milk 6 egg yolks 1/3
cup light
corn syrup 1/3
cup sugar 2 tablespoons brown sugar 1 teaspoon vanilla 1 tablespoon plus 1 teaspoon cinnamon 1/4 tsp salt
fresh pork, turkey, or chicken chorizo sausage, casings removed 8 eggs, whisked 8 green onions, sliced 1/4
cup fresh cilantro, chopped + extra for garnish salt and freshly ground black pepper 8 - 10 small
corn or whole wheat four tortillas sharp Cheddar cheese, grated pico del gallo sour
cream (optional) hot sauce (optional)
Ingredients: 4
cups Fresh
corn kernels (canned is ok if fresh is unavailable) 1 each Yellow onion large dice 2 each Garlic cloves minced 1 each Celery stalk chopped 2
cups Heavy whipping
cream 2
cups Water or chicken broth 1 Tablespoon NW Elixirs # 1 Hott Sauce Salt to taste 2 Tablespoons unsalted butter Instructions: In stock pot heat butter until melted, add onions and sweat until translucent.
1
cup frozen
corn 1/2
cup black beans, optional * 1 4.5 ounce can chopped green chilies 1/4
cup canned diced tomatoes or salsa 1 tsp cumin 1/2 tsp paprika 1/4 tsp cayenne red pepper 4 ounces (1
cup) grated Monterey Jack cheese, divided kosher salt and black pepper 4 large bell peppers, halved lengthwise, ribs and seeds removed ** 1/2
cup light sour
cream or light greek yogurt 1 clove garlic, minced or pressed Juice from 1/2 lime salsa, for serving
* 2
corn tortillas * oil for frying * 1 clove garlic, mined * 1/4
cup drained canned diced tomatoes * 4 eggs, lightly beaten * 1/4
cup heavy
cream * 2 Tablespoons chopped cilantro * salt and pepper
2 tablespoons salt 1 bay leaf 1 teaspoon cumin 1 teaspoon garlic powder 1 teaspoon black pepper 2 pounds boneless, skinless chicken breasts 2 Packages of La Tortilla Factory Hand Made Style Tortillas, White
Corn, Grande 1
cup Canola oil 1/2 yellow onion, diced 1 (8 - ounce) package shredded light Cheddar cheese 1 bunch green onions, thinly sliced 1 (56 - ounce) can sliced black olives (optional) 1/2 bunch cilantro, chopped (optional) Garnish ideas: guacamole, sour
cream
2 tablespoons coconut oil or olive oil 2 garlic cloves, minced 1
cup finely chopped onion 8 — 10 medium mushrooms, finely chopped 1/2
cup finely chopped green bell pepper 1/2
cup finely chopped red bell pepper 1/2
cup finely chopped carrots 1 jalapeño pepper or other hot pepper, seeded and minced (optional) 1
cup frozen
corn kernels 1 teaspoon ground cumin 1/2 teaspoon ground coriander 2 tablespoons chili powder, or to taste 2 teaspoons sea salt, or to taste 1/2 teaspoon black pepper 1 28 - ounce can diced tomatoes 1 15 - ounce can tomato purée 1 15 - ounce can kidney beans, drained 1 15 - ounce can black beans, drained 1 15 - ounce can red beans, drained 2 1/2
cups water 1/2
cup dry bulgur wheat Hot sauce or cayenne pepper (optional) 1/4
cup minced fresh cilantro, for garnish Tofutti sour
cream, for garnish (optional)
2 to 4 ounces Garlicky Greengo 1/4
cup Mayo 3 TB sour
cream 3 TB minced fresh parsley 1 garlic clove, minced 1/2 tsp chili powder 1/4 tsp ground black pepper 1/4 tsp cayenne pepper (optional) 4 tsp juice from 1 lime 1 oz grated Cotija cheese Mix together, refrigerate for at least 1 hour then slather on your roasted or grilled
corn on the cobb.
1
cup granulated sugar 1/4
cup water 2 tbsp light
corn syrup 3/4
cup heavy
cream 5 tbsp butter 1 1/2 tsp sea salt 1/4
cup bourbon 1 tsp vanilla
:D Mini blueberry pies with a lattice top slightly adapted from the wonderful cooking / baking bible The Essential New York Times Cookbook Pastry: 2
cups (280g) all purpose flour 2/3
cup (94g) confectioners» sugar 1/4 teaspoon salt 1/8 teaspoon baking powder 3/4
cup (170g) unsalted butter, very chilled and diced 1 1/2 tablespoons finely grated lemon zest 1 large egg yolk (plus 1 more if needed) 2 tablespoons heavy
cream Filling: 5
cups blueberries 3 tablespoons
corn starch 3/4
cup (150g) superfine sugar 2 tablespoons fresh lemon juice 1/8 teaspoon salt whipped
cream, for serving Start by making the pastry: combine flour, confectioners» sugar, salt and baking powder in the bowl of a food processor and pulse a few times.
2/3
cup heavy
cream = 155 grams 1/2
cup light
corn syrup = 155 grams 1/3
cup dark brown sugar = 67 grams 1/4
cup cocoa powder = 25 grams 6 oz.
1 large zucchini (approx. 8» x 2») 1 large summer squash (approx. 8» x 2») 5 strips bacon, cut in 1/4» pieces 1/2
cup finely chopped shallot 1
cup thinly sliced sweet red pepper 1/2 teaspoon minced fresh garlic 1/2 teaspoon kosher salt 1/4 teaspoon pepper 1/2 teaspoon fresh thyme leaves 1/2
cup dry white wine 1
cup fresh or frozen
corn, thawed 1
cup shelled fresh or frozen edamame, thawed 1/2
cup heavy
cream 1 tablespoon lemon juice, plus more for squeezing 1⁄3
cup chopped flat leaf parsley 2 tablespoons torn basil leaves Lemon wedges
To a blender add remaining 3
cups of
corn, remaining 1 1/4
cups milk and the
cream.
Ecuadorian Chicken
Corn Chowder --------------------- 1/2 lb chicken breast fillet 4 cups chicken stock 1 large onion, diced 2 potatoes, diced 1 stalk celery, diced 1 large carrot, grated 14 1/2 oz can creamed corn 11 oz can corn kernels, drained 1/2 cup skim milk 3 tbsp parsley, finely cho
Corn Chowder --------------------- 1/2 lb chicken breast fillet 4
cups chicken stock 1 large onion, diced 2 potatoes, diced 1 stalk celery, diced 1 large carrot, grated 14 1/2 oz can
creamed corn 11 oz can corn kernels, drained 1/2 cup skim milk 3 tbsp parsley, finely cho
corn 11 oz can
corn kernels, drained 1/2 cup skim milk 3 tbsp parsley, finely cho
corn kernels, drained 1/2
cup skim milk 3 tbsp parsley, finely chopped
3/4 -1 # fresh tomatoes, peeled and chopped, retaining liquid 7 large white mushrooms, cleaned well and sliced very thinly (keep stems) 2 ounces (1/2
cup) fresh green beans (or sugar snaps) sliced thinly on the diagonal into 1 1/4 ″ lengths 2 T peanut oil 2T sherry 5 1/2
cups chicken stock * 15 oz can
creamed corn 4T cornstarch dissolved in 6T cold chicken stock 1 large egg white (I misread this and used a whole egg; it was delicious) sugar and salt (yes, you might need them both) 2 oz good, sweet and smokey ham, coarsely minced
Cookies 3 2/3
cups oats 2 1/4
cups white rice flour 2 teaspoons baking soda 1 teaspoons baking powder 1/2
cup olive oil or vegetable shortening 1
cup peanut butter (smooth or chunky) 1
cup brown sugar 1
cup sugar 2 teaspoons starch (
corn, potato or arrowroot) 2 teaspoons tapioca flour 1/2 teaspoon
cream of tartar 6 tablespoons water 2 teaspoons vanilla extract 3/4
cup water 3 teaspoons xanthan gum
2
cups whole milk 1 tablespoon plus 1 teaspoon cornstarch 1-1/2 ounces (3 tablespoons)
cream cheese, softened 1/4 teaspoon sea salt 1
cup heavy
cream 1/2
cup granulated sugar 2 tablespoons light
corn syrup 1/4
cup olive oil 1
cup salted roasted pepitas
1
cup shredded reduced fat Mexican cheese blend, divided (I used Weight Watchers brand) 1/3
cup skim milk 1 large egg, lightly beaten 1 teaspoon ground cumin 1/8 teaspoon ground cayenne pepper 1 (14.75 oz) can of
cream - style
corn 1 (8.5 oz) box of
corn muffin mix 1 (4 oz) can diced green chiles, drained 1 (10 oz) can enchilada sauce 2
cups cooked shredded chicken breast