Carefully transfer cream mixture and 2
cups corn with some of cooking liquid to a blender and puree (use caution when blending hot liquids).
Not exact matches
General Mills introduced Count Chocula (
with 119 calories per
cup), Franken Berry, and Boo Berry, all of which had little marshmallows mixed
with the
corn cereal.
Fit a small saucepan
with thermometer and bring sugar,
corn syrup, and 1/4
cup water to a boil in a small saucepan over medium - high heat, stirring to dissolve sugar.
Ingredients 1 pie crust (I used this one,
with Spectrum vegetable shortening substituted for the butter) 1 1/2 ounces bittersweet chocolate 1/4
cup light
corn syrup 2 teaspoons neutral oil, like safflower 3/4
cup dark brown sugar 1/4 teaspoon salt 1/2 teaspoon espresso powder 1 teaspoon vanilla 2 eggs 1 1/2
cups toasted pecan halves
Top
with 2
cups (500 mL) chicken mixture, 1/2
cup (125 mL) onions, 1
cup (250 mL) each beans and
corn, and 2
cups (500 mL) cheese.
My great aunt taught me to make Special K (the cereal) bars
with 1
cup each of sugar,
corn syrup and peanut butter.
I did this to see the SP value without toppings and I believe it is 2SP per
cup because the only things in the recipe
with points are the beans,
corn, and oil if you use any to saute your vegetables.
So
with my pantry / fridge / bag items, I ended up making an edamame,
corn and spinach quesadilla,
with cucumbers and ranch and 1/2
cup white rice
with a tablespoon of Trader Joe's thai curry sauce — eclectic?
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
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 skillet.
In a medium saucepan, combine the sugar,
corn syrup and salt
with 1 1/2
cups of water and bring to a boil.
Combine the granulated sugar, butter, brown sugar,
corn syrup, and 1/4
cup of water in a medium saucepan
with high sides.
Each serving (about 1/2
cup) of this fresh and delicious
corn tomato salsa has just 38 calories and * 1 Points Plus and works
with The Simply Filling Technique.
These zucchini
corn fritters are light enough for summer and also great for those moody rainy evenings along
with a hot
cup of tea.
Homemade Marshmallows Ingredients: 3 packages unflavored gelatin 1
cup ice cold water, divided 1 1/2
cups granulated sugar 1
cup light
corn syrup 1/4 teaspoon kosher salt 1 teaspoon vanilla extract 1/4
cup confectioners» sugar 1/4
cup cornstarch Nonstick spray Food coloring or flavoring oil (optional) Directions: Place the gelatin into the bowl of a stand mixer along
with 1/2
cup of the water.
butter and 1/2
cup brown sugar
with corn syrup and water.
2 fresh
corn cobs,
corn sliced off before cooking 4
cups fresh kale
with stem removed (tear leaves away from the center stem) 1 tablespoon olive oil 1/4
cup garlic butter (see below) Sea salt and fresh ground black pepper
Take about 1/2
cup filling and wrap up
with a
corn tortilla.
2
cups ounces crushed
corn flakes (either add them to a food processor to crumble, or add them to a zippered baggie and crunch them
with a can or other hard object)
There are also weekday specials like soupy
cups of $ 13 ceviche
with crunchy
corn tostadas, and a handful of platters
with rice and beans.
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.
You could also bulk it up a bit more
with a
cup or so of fresh
corn, or some small diced eggplant that has been lightly browned on the stovetop first.
1 (14 1/2 ounce) can gluten - free chicken broth 1
cup chopped onion ⅛ teaspoon black pepper 1 (12 ounce) can evaporated skim milk or milk of choice 3 tablespoons cornstarch 1 (12 ounce) can
corn with sweet peppers or regular canned
corn 1 (6 ounce) can minced clams, undrained, optional
Mince pie cupcakes
with brandy butter icing from Delicious Magazine Cupcakes: 1/2
cup (1 stick / 113g) unsalted butter, softened 1/2
cup + 1 tablespoon (112g) caster (superfine) sugar 1 teaspoon vanilla extract 2 large eggs 150g good quality fruit mince 3/4
cup (105g) self raising flour 1 tablespoons
corn starch 1/2 teaspoon baking powder pinch of salt Brandy butter icing: 1/3
cup (75g) unsalted butter, room temperature 2 tablespoons whole milk, room temperature 1 teaspoon vanilla extract 1 3/4
cups (245g) icing sugar, sifted 1 tablespoon brandy Start
with the cupcakes: preheat the oven to 180 °C / 350 °F.
Substitute 1
cup of frozen mixed veggies (the one
with the
corn and string beans) and sauté it
with the other veggies.
In a small bowl or ramekin, stir together 1/2
cup of cold water
with the
corn starch; whisk until a smooth, thicker texture forms.
If you want to still make quinoa cornmeal pancakes but aren't concerned about them being gluten free, just substitute the 150 g of
corn starch, potato starch and oat flour
with all purpose flour (about 1
cup plus 1 tablespoon) and leave the quinoa and cornmeal as is.
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
corn tortillas 1 - 2
cups cooked chicken seasoned
with ancho chili pepper, cumin, onion powder to taste 1 - 2
cups Refried beans Tomatillo salsa
For each
cup of flour, take out 2 tbsp and replace it
with 2 tbsp of cornstarch (or another starch if you can not have
corn, such as potato starch or arrowroot).
We don't have cilantro, avocado, or bay leaves on hand, but I added in a 1/2
cup of frozen
corn with the black beans and it turned out delicious and robust!
: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.
Apple and cinnamon mini pies filling adapted from Donna Hay magazine, pastry from Modern Classics Book 2 Pastry: 1
cup + 1 tablespoon (150g) all purpose flour 1 1/2 tablespoons caster sugar 1/3
cup (75g) cold unsalted butter, chopped 1 - 1 1/2 tablespoons iced water Filling: 1 tablespoon unsalted butter, room temperature 1 large apple, peeled, cored and finely diced 2 1/2 tablespoons caster sugar 1/4 teaspoon ground cinnamon 2 tablespoon golden raisins 1/2 teaspoon
corn starch 1/2 teaspoon water 1 egg yolk, lightly beaten
with 1 teaspoon milk granulated sugar, for sprinkling Start by making the pastry: process the flour, sugar and butter in a food processor until the mixture resembles fine breadcrumbs.
Foil Baked Fish
with Black Beans and
Corn Ingredients 4 skinless white fish fillets (6 to 8 oz each), 1 - inch thick salt and pepper 4 Tbsp unsalted butter, softened 2 tsp minced chipotle chiles in adobo sauce or 1 tsp dry Chipotle chili powder 1 tsp grated orange zest 2 Tbsp freshly squeezed orange juice 2 cloves garlic, minced 1 (16 - oz) can black beans, rinsed and drained 2 cups corn kernels, I used half frozen sweet corn and half frozen roasted corn (from Trader Joes) 1/2 red onion, minced 1/4 cup chopped fresh cilantro Directions Preheat oven to 450 degrees and adjust rack to lower middle posit
Corn Ingredients 4 skinless white fish fillets (6 to 8 oz each), 1 - inch thick salt and pepper 4 Tbsp unsalted butter, softened 2 tsp minced chipotle chiles in adobo sauce or 1 tsp dry Chipotle chili powder 1 tsp grated orange zest 2 Tbsp freshly squeezed orange juice 2 cloves garlic, minced 1 (16 - oz) can black beans, rinsed and drained 2
cups corn kernels, I used half frozen sweet corn and half frozen roasted corn (from Trader Joes) 1/2 red onion, minced 1/4 cup chopped fresh cilantro Directions Preheat oven to 450 degrees and adjust rack to lower middle posit
corn kernels, I used half frozen sweet
corn and half frozen roasted corn (from Trader Joes) 1/2 red onion, minced 1/4 cup chopped fresh cilantro Directions Preheat oven to 450 degrees and adjust rack to lower middle posit
corn and half frozen roasted
corn (from Trader Joes) 1/2 red onion, minced 1/4 cup chopped fresh cilantro Directions Preheat oven to 450 degrees and adjust rack to lower middle posit
corn (from Trader Joes) 1/2 red onion, minced 1/4
cup chopped fresh cilantro Directions Preheat oven to 450 degrees and adjust rack to lower middle position.
Transfer to a large bowl and mix together
with black beans,
corn, green chilies, 1
cup shredded cheese, and taco seasoning.
Then,
with the leftovers, I made a quick and easy hash by combining 1
cup of chopped
corned beef
with 1/2
cup chopped red onion, 1
cup of chopped cooked potatoes, and a couple of handfuls of organic baby spinach in my cast - iron skillet.
GRAVY: 1 whole Onion, Halved And Thinly Sliced (or Diced If You Prefer) 2
cups Beef Broth 4 dashes Worcestershire (additional) 1 Tablespoon Ketchup (additional) 1 teaspoon Kitchen Bouquet (optional) 1 teaspoon
Corn Starch Mixed
With A Little Beef Broth To Make A Thin Paste Salt And Pepper, to taste More Broth If Needed For Thinning
In a small
cup, mix 1 tsp of coconut flour
with a bit of water (just like how you usually do
with corn starch) then pour in the mixture to the veggies
-- In a 3 - quart heavy saucepan cook granulated sugar,
corn syrup, 1/2
cup infused water (discard any remaining water), and salt over low heat, stirring
with a wooden spoon, until sugar is dissolved.
3 pounds beef brisket 1 teaspoon kosher salt 1 teaspoon black pepper 2 tablespoons vegetable oil 5 garlic cloves, peeled and smashed 1 white onion, halved and thinly sliced 1 tablespoon chili powder 2 teaspoons ground coriander 2 teaspoons ground cumin 1/4
cup apple cider vinegar 1-1/2
cups water 1 - 14.5 ounce can whole peeled tomatoes
with their juices 2 whole canned chipotle chiles en adobo 2 bay leaves 3 tablespoons molasses 8 - 10
corn tortillas for serving Pickled red onions for serving, recipe follows
Place 2/3
cup turkey mixture on top of each of 4 hamburger buns and serve
with corn and black bean salsa.
can diced tomatoes
with green chiles 1
cup fresh or frozen
corn kernels (optional) 3 green onions, sliced 1 jalapeno, minced (optional) 1 tsp.
Pin It Recipe type: Appetizer Cuisine: American Author: Lisa Huff — Snappy Gourmet Prep time: 20 mins Total time: 20 mins Serves: about 64
cups Corn and Crab Salad Tortilla
Cups, an easy appetizer
with only 10 ingredients!
In a small
cup, blend 2 tablespoons pomegranate juice
with corn starch.
Strawberry marshmallows 2 tablespoons (or 8 sheets) unflavored gelatin 1/3
cup strawberry purée — blend / process 5 - 6 strawberries and pass through a fine sieve to remove the seeds 1 tablespoon vanilla extract 1 1/2
cups (300g) sugar 1/4
cup + 2 tablespoons water 1/2
cup + 2 tablespoons light
corn syrup 1/4 teaspoon salt 1
cup (140g) confectioners» sugar 3 tablespoons
corn starch Line a 20 cm (8in) square pan
with parchment paper.
Pin It Ingredients for 2 servings: • 1/3 melon • 1
cup blackberries or blueberries • arugula
with corn salad • 80 g feta cheese • 1 teaspoon extra virgin olive oil Honey ginger sauce: • 2 tablespoons honey •... Continue Reading →
I too, have a severe soy allergy, but I have found coconut liquid amino, which you can use instead, or you can use vegan Worcestershire sauce mixed
with some coconut oil, I also add a half of
cup of brown rice flour and a can of pickled beets mashed in for «
corned beef», and BBQ ribz and a can of sweet potato for» smoked turkey» and both
with some tomato paste for hot linkz.
you can you I would use Quick Yeast in these... also I would sub the husk powder out for about 1 / 2
cup tapioca starch or
corn starch it will help
with this dough... Let know if you need any more help...... Chef Patrick
I made these this week
with a few changes; I used 2 baked boneless, skinless chicken breasts, frozen
corn, about 1/4
cup yogurt, 1 tablespoon mayonnaise and a squeeze of lemon juice, and Cavendar's Greek seasoning in place of the Mrs. Dash / salt / pepper.
I made a mushroom and
corn cob broth
with about 8
cups water, the
corn cobs left over from stripping my ears for the soup, 1 onion, 1 large leek, 6 garlic cloves, 1 bunch parsley, 1/4
cup fennel, 1/4
cup celery, 1
cup button mushrooms + 1/2
cup dried porcini mushrooms.