freeze dried corn that is in tosi's recipe, Change the name because this recipe does no justice....
For the coat, I used dried mango, black sesame seeds, pistachio, and
freeze dried corn, peas, and red bell pepper.
Not exact matches
* 2 cups uncooked quinoa, soaked for 2 - 3 hours (optional) and then rinsed thoroughly in a fine - mesh strainer * 4 cups water * 2 cups fresh
corn (cut from from approximately 2 ears) or organic
frozen corn * 1 very small red onion, diced * juice of 2 plump limes * two 15 - ounce cans (or one 28 - ounce can) of organic black beans, drained and rinsed (or soak and then cook an equivalent amount of
dried beans) * 2 tablespoons minced jalapeño chile, or to taste * 1 ripe avocado, diced * 1 large bell pepper (I used a red one), diced * 1 bunch fresh cilantro, chopped * 6 tablespoons avocado oil or extra-virgin olive oil * Coarse sea salt and finely ground black pepper
10
dried red New Mexican chiles, stems removed, seeds removed and saved 10 chiltepíns (or more to taste), seeds removed and saved 4 pounds pork tenderloin, sliced into strips 1/4 to 1/2 inch thin * 3 large cloves garlic 1 teaspoon Mexican oregan 1 teaspoon salt 1/2 cup cider vinegar 1/2 cup water
Corn or flour tortillas 1 small cabbage, chopped Juice of 4 limes * For easier slicing,
freeze the pork slightly, then slice
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)
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
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.
Our
freeze -
dried sweet
corn is naturally sweet and delicious, with nothing added to it.
Quick Black Bean and
Corn Enchiladas Ingredients: Taco Bell Enchilada kit 2/3 of the prepared 16oz dried beans or 2 cans 1 cup frozen corn 1 cups shredded... [Read more
Corn Enchiladas Ingredients: Taco Bell Enchilada kit 2/3 of the prepared 16oz
dried beans or 2 cans 1 cup
frozen corn 1 cups shredded... [Read more
corn 1 cups shredded... [Read more...]
3 tablespoons butter 1 chopped onion 3 diced peeled carrots 5 diced celery stalks 2 large garlic cloves, minced 1/4 teaspoon
dried thyme 1/2 teaspoon saffron threads 1 small package
frozen corn kernels 4 - 5 medium waxy potatoes (such as red or yukon) 2 cups cooked shredded chicken (like from leftover BBQ chicken) 10 ish cups chicken stock
2 tablespoons ghee (or clarified butter, or olive oil) 1 yellow onion, diced salt and freshly ground pepper 1 pound
corn kernels,
frozen is fine 4 medium russet potatoes, peeled, cut into 1 - inch cubes 1 cup
dried yellow split peas, rinsed 7 cups water or vegetable stock 1/4 cup miso paste
Basmati Rice: 2 cups Ghee or olive / canola oil: 1 tbsp full Cumin seeds: 1 tsp Bay leaf (
dried): 2 small Cinnamon stick: 1inch pc Whole Cloves: 4 Black pepper
corns: 4 Garam masala — 1 - 2 tsp Salt — 2 - 3 tsp Garlic (chopped finely): 1 tbsp Onion (sliced and cut in halves): 1 big Soy nuggets: 1/2 cup Cashews (halved): 1 tbsp Raisins: 1/2 tbsp Mix veg (
frozen): 2 cups
Ingredients 1 cup uncooked quinoa 1 tablespoon olive oil 1/3 — 1/2 cup finely chopped red onion 2 - 3 cloves garlic, finely minced 1 cup chopped carrot 1/2 cup diced red pepper 1 cup chopped potato (I used russet for creaminess) 1 jalapeno, finely chopped (de-seeded if you prefer the soup mild) 1/4 cup all - purpose flour 1 cup
corn kernels, fresh or
frozen 1 32 - oz vegetable broth 1 cup 1 % milk 1/4 cup light cream 1 tablespoon crumbled
dried thyme Salt and Pepper to taste
cents cups (1 / 2 - inch) cubed peeled baking potato (about 12 oz)-- 1 cup fresh or
frozen lima beans — 1 cup fresh or
frozen corn kernels — 1 cup fresh or
frozen okra — 1 tbsp chopped fresh or 1 tsp
dried thyme — 1 tbsp chopped fresh parsley — 2 tbsp dark brown sugar — 3 tbsp cider vinegar — 1 tbsp Worcestershire sauce — 1 (14.5 oz) can diced tomatoes, undrained — Chopped fresh parsley (optional)
1 can organic black beans, rinsed or 1 1/2 cups cooked beans from
dried Equivalent amount of
frozen or fresh
corn 1 red pepper chopped 1 pablano pepper chopped 1 large jalapeno pepper chopped (membrane and seeds removed, more you keep the hotter the spice) 1/2 red onion diced 2 green onions sliced (white and green parts) 1 cup cooked red quinoa Handful fresh chopped cilantro 1 tsp Epazote 1 tsp ground cumin Celtic Sea Salt and pepper to taste Juice of 1 large lime 1/3 cup Organic unrefined and unfiltered extra virgin olive oil
-- 1 tablespoon olive oil — 1 onion, chopped — 3 cloves garlic, crushed — 1 (4 ounce) can diced green chile peppers — 1 jalapeno, diced * — 1.5 teaspoons ground cumin — 1 teaspoon
dried oregano — 1 teaspoon cayenne pepper, optional — 2.5 cups chicken broth ** — 3 cups cooked, chopped or shredded chicken *** — 3 (15 ounce) cans white beans Optional: — canned or
frozen corn — topping ideas: cilantro, scallions, ground pepper, cheese or sour cream
1 (15 - ounce) can
corn kernels, drained and patted
dry (I used Trader Joe's
frozen roasted
corn) 1 head iceberg lettuce, chopped (I used romaine lettuce) 1 cup cherry tomatoes, halved 1 large avocado, cubed 10 slices bacon, cooked and crumbled (I only used six) 4 hard - boiled eggs, chopped
1 onion 1 cup chickpea flour (also called garbanzo bean flour) 3/4 cups plus one tablespoon water 1 teaspoon
dried parsley 1 teaspoon
dried sage 1 teaspoon
dried basil 1 teaspoon
dried oregano 1 teaspoon vegetable oil 1/2 bag
frozen mixed vegetables (8 oz) or 1 1/2 cup finely chopped vegetables (carrots, string beans,
corn, peas) tahini dressing
1 pound U / 15 shrimp (your preference on size) 1 cup
corn (fresh or
frozen and I like the tiny kernels) 1 cup Mango diced 1/2 -1 cup Papaya diced 1 cup red onion diced Handful fresh cilantro chopped 1 tsp Jalapeno chopped (I used
dried but fresh is great too) 1 tsp Olive Oil 1 tsp Organic Virgin Coconut Oil 1/2 -1 tsp Chili Powder 1/2 -1 tsp Smoked Paprika 1/2 tsp Onion Powder 1/2 -1 cup white wine Sea Salt & Pepper to taste
One 28 - ounce can (796 - ml) diced tomatoes, drained (see notes) 1 - 1-1/2 tablespoon olive oil 3⁄4 cup red onion, finely chopped 2 large cloves garlic, minced or pressed 1/2 teaspoon sea salt Freshly ground black pepper to taste 2 teaspoon chipotle hot sauce (see note) 1 teaspoon chile powder 1 teaspoon cumin 1 teaspoon mustard seed 1/2 teaspoon
dried oregano 1/2 teaspoon
dried basil 1 cup green bell pepper, diced 1⁄3 cup celery, diced 1 cup cooked beans of choice (e.g., black beans, adzuki beans) 1⁄3 - 1/2 cup
frozen corn kernels 1/2 teaspoon agave nectar 6 large (10») flour tortillas (see note) 1 - 1-1/2 cup grated non-dairy mozzarella cheese (optional)
The filling: 1 onion, finely chopped 1 celery stalk, finely chopped 2 cups
frozen mixed vegetables or 2 cups diced fresh vegetables: peas, carrots, string beans,
corn, etc. 16 oz tempeh, tofu or your favorite veggie meat, sliced in thin one inch long, 1/4 inch wide strips or 1 can of beans, rinsed and drained (white, pink, kidney, etc.) 1/3 cup all purpose gluten - free flour 1 teaspoon tumeric 1 teaspoon onion power 1 teaspoon garlic powder 1 teaspoon
dried sage 1/2 teaspoon dill 1/2 teaspoon thyme 1/4 to 1/2 teaspoon salt 2 cups water 1/4 unsweetened, cup non dairy milk
Unfortunately I didn't know that
freeze -
dried corn (for the
corn powder) was so difficult to come by on the day I made the pie so I omitted it.
can crushed tomatoes 1 can pinto (or kidney) beans, rinsed and drained 1 can chickpeas / garbanzo beans, rinsed and drained 1 can navy (white) beans, rinsed and drained 2T chili powder 2T ground cumin 1T brown sugar 2 tsp
dried oregano 1 - 2 tsp red pepper flakes 1/4 tsp cayenne pepper (optional) 1 cup
frozen corn
boneless, skinless chicken breasts, thighs, or both 2 teaspoons cumin 1/2 teaspoon coriander 1/2 teaspoon
dried oregano 1 1/2 teaspoons kosher salt 1 bay leaf 4 cups low - sodium chicken stock 2 13.5 - ounce cans cannellini beans, drained and rinsed 1 cup
frozen corn Shredded monterey jack cheese, sliced - jalapenos, cilantro for serving
Ingredients: * 1 pound beef stew meat * 2 medium potatoes, peeled and cubed * 1 can (14-1/2 ounces) beef broth (I used low - sodium) * 1 can (11-1/2 ounces) V8 juice (I used low - sodium) * 2 celery ribs, chopped * 2 medium carrots, chopped * 1 medium sweet onion, chopped * 3 bay leaves * 1/2 teaspoon salt * 1/2 teaspoon
dried thyme * 1/2 teaspoon chili powder * 1/4 teaspoon pepper * 2 tablespoons cornstarch * 1 tablespoon cold water * 1/2 cup
frozen corn * 1/2 cup
frozen peas Directions: * In a 3 - qt.
2 Tablespoons cooking oil 1 large onion, roughly chopped 1 Tablespoon minced garlic 1
dried chipotle chile (optional) 1 Tablespoon ground cumin 1 Tablespoon fresh oregano (1 teaspoon
dried) Salt and freshly ground pepper 1 large potato, peeled and roughly chopped 1 cup
corn kernels (fresh or
frozen) 1 cup cooked black beans 3 tomatillos, husked and cut into chunks 1 medium tomato, cored and roughly chopped 1 medium or 2 small zucchini, roughly chopped 6 cups vegetable stock or water 1/4 cup or more chopped fresh cilantro leaves 1/2 jalapeno pepper, seeded and cut into rings (optional)
Nacho usually sticks to cat food, but the Super Bowl calls for a special treat: a handful of sautéed shrimp along with his favorite
freeze -
dried chicken treats and a crumble of blue
corn tortilla chips.
can chicken broth «1 red bell pepper, chopped «1/2 teaspoon
dried thyme «2 cups lima beans, fresh or
frozen, cooked «2 cups
corn kernels, fresh or
frozen, thawed «2 cups cream style
corn «2 tablespoons chopped fresh parsley «2 teaspoons Worcestershire sauce Preparation: In a large skillet, cook the diced bacon until fat is rendered.
Ingredients 1 cup quinoa, rinsed 1 28 oz can crushed fire - roasted tomatoes, with juices 1 16 oz can diced tomatoes, with juices 1 4 oz can diced green chiles, with juices 1 4 oz can tomato paste 2 16 oz cans black bean, drained 1 cup
frozen corn 2 cups reduced sodium chicken stock 2 medium boneless skinless chicken breasts 1 - 2 chipotle peppers in adobo sauce, diced 1 tsp
dry minced onion 1 tsp garlic powder 1 tsp cumin 1 tsp crushed red pepper flakes 1 tsp chili powder 1 tsp oregano Salt and pepper to taste Sour cream (or Greek yogurt!)
4 slices bacon (this is optional but the smokiness is wicked good) veg oil / olive oil 1 medium Spanish onion, diced 2 stalks celery, diced 2 small sweet potatoes, diced 1 ″ thick 2 sprigs fresh thyme 3/4 tsp smoked or regular paprika 1/2 tsp chili powder 1/2 tsp cumin 1/2 tsp
dried oregano 1/2 tsp sea salt 1 1/2 cups
corn kernels (
frozen or fresh) 3 tbsp all purpose flour 2 cups stock 3 cups 2 % milk
Vegetable and Black Bean Tortilla Casserole Yields 6 servings 1 tablespoon extra-virgin olive oil 1 large yellow onion, chopped 8 ounces sliced mushrooms 2 garlic cloves, minced 2 teaspoons chili powder 1 can (15 ounces) black beans, rinsed and drained 10 ounces
frozen chopped spinach, thawed and squeezed
dry 8
corn tortillas, warmed and halved 2 cups salsa 1 1/2 cups Monterey Jack cheese
Korus and team prepared gluten free breads containing
corn starch, potato starch, guar gum, pectin,
freeze dried yeast, sucrose, salt, plant oil and water.
I use canned chickpeas and
frozen or tinned sweet
corn because they're easiest, but I'm sure it would be tasty with
dried chickpeas and fresh
corn.
gluten and dairy free Red Hots / candy
corn / red Skittles or
freeze dried raspberries or
freeze dried strawberry slices
Also, the foam used in the Healthy Traditions» coolers that contain
dry ice to keep their meats
frozen in transit is made from bio-degradable
corn (although this never touches the food).
Small bunch of sliced carrots 1/2 diced red onion 1 small red potato 1 small fennel bulb, diced and sliced 1/2 Pink Lady apple (might sound odd, but it really works in this recipe) ~ 1 tbls EVOO 1 teaspoonish
dried tarragon ~ 1 tbls turmeric pepper to taste 4 cups veggie broth 1/4 cup or so of
frozen corn Lemon (optional)
The filling: 1 onion, finely chopped 1 celery stalk, finely chopped 2 cups
frozen mixed vegetables or 2 cups diced fresh vegetables: peas, carrots, string beans,
corn, etc. 16 oz tempeh, tofu or your favorite veggie meat, sliced in thin one inch long, 1/4 inch wide strips or 1 can of beans, rinsed and drained (white, pink, kidney, etc.) 1/3 cup all purpose gluten - free flour 1 teaspoon tumeric 1 teaspoon onion power 1 teaspoon garlic powder 1 teaspoon
dried sage 1/2 teaspoon dill 1/2 teaspoon thyme 1/4 to 1/2 teaspoon salt 2 cups water 1/4 unsweetened, cup non dairy milk
If you are allergic to yeast, you must avoid all foods that contain yeast or molds... • Brewer's yeast • Breads, pastries and other raised bakery goods • Cheeses and prepared foods that contain cheese • Milk, buttermilk, sour cream, and sour milk products (some individuals tolerate fruit - free, sugar - free yogurt) • Condiments, sauces and vinegar - containing foods (mustard, ketchup, monosodium glutamate; steak, barbecue, chili, shrimp and soy sauces; pickles, pickled vegetables, relishes, green olives, sauerkraut, horseradish, mince meat and tamari; vinegar and vinegar - containing foods such as mayonnaise and salad dressing) • Malt products (malted milk drinks, cereals and candy) • Processed and smoked meats (sausages, hot dogs,
corned beef, pastrami, smoked fish) • Mushrooms and other edible fungi • Peanuts and pistachios •
Dried and candied fruit • Melons (watermelon, honeydew and cantaloupe are prone to being contaminated with mold) • Fruit juices (canned, bottled or
frozen) • Fermented beverages (alcohol, root beer and cider) • Coffee and tea • Leftovers
1 large lime, juiced 1/4 teaspoon paprika 1/4 teaspoon cumin 1/4 teaspoon chili powder 1/2 jalapeño pepper, finely chopped 1/4 teaspoon sea salt 2 tablespoons olive or avocado oil 1 garlic clove, finely chopped 1 large sweet potato, peeled and chopped into 1 - inch cubes 1 small red onion, sliced in 1/4 - inch slices 1 medium zucchini, sliced into small cubes 1 medium yellow squash, sliced into small cubes 1 medium red pepper, sliced into strips or 1/2 - inch cubes 3/4 cup cherry or grape tomatoes, halved 1 cup
corn, thawed if
frozen 1 cup of cooked black beans, rinsed, drained, and
dried (If using canned beans, make sure BPA - free) 1/4 cup cilantro, chopped 1 avocado, cubed for garnish (or use the avocado sauce below) Sea salt to taste OPTIONAL: 1/4 teaspoon crushed red pepper flakes (or more depending on level of desired spiciness)
Nature's Variety Prairie Chicken Meal & Brown Rice Medley Dog Food recipe is: High in chicken meal — Whole, hearty grains — No
corn, no wheat, no soy — Exclusive
freeze dried raw Bio-Coating — Specially formulated for rotation feeding — Complete and balanced for all life stages
Nature's Variety Lamb Meal & Oatmeal Medley Prairie Dog Food is: High in lamb meal — Whole, hearty grains — No
corn, no wheat, no soy — Exclusive
freeze dried raw Bio-Coating — Specially formulated for rotation feeding — Complete and balanced for all life stages
Freeze -
dried formula, complete and balanced diet, and antibiotic - free, no added hormones, certified organic fruits, vegetables, and supplements, naturally derived vitamins,
corn, wheat and soy free
The Good: All natural,
freeze dried, no fillers, no additives or preservatives, no
corn, no wheat, no soy, no gluten or sugar, nothing artificial, all ingredients are produced to human grade standards in USDA certified facilities, all ingredients are USA... Continue reading →
The first ingredient in these treats is
freeze -
dried meat and they're nutritionally superior to other treats, including Greenies, which are packed with
corn and wheat.
Dogs with sensitivities or allergies to certain ingredients like grains,
corn, chicken, or potatoes require specific diets like grain - free, limited ingredient diet, or no
corn, wheat or soy, or
freeze -
dried.
Tags: All Breeds, All Stages, Allergy, Cat,
Corn - Free,
Freeze Dried Treats,
Freeze -
Dried, Grain - Free, Limited Ingredient Diet, No
Corn No Wheat No Soy, Training Treats, Treats, Whole Life
FIRST COURSE Caramelized Pulpo papas bravas, chile gastrique, petite «street
corn», cilantro emulsion Wine: Saint M, Riesling, Pfalz SECOND COURSE Seared Jumbo scallop salad cornmeal dusted sweetbread, wild rocket, caramelized apple vinaigrette Wine: Grgich Hills, Fume Blanc, Napa THIRD COURSE Cider brined double cut Pork chop mustard parsley spaetzli, caramelized Cipollini onion, sour cherry pork glace Wine: DeLille «D2», Meritage, Columbia Valley FOURTH COURSE Blackberry cabernet sorbet
freeze dried lychee, coconut foam Wine: Laurent - Perrier, Brut Rose, Tours - sur - Marne Price $ 1100 + + BOOK NOW > * The Nobel Chef package can also be combined with a luxury overnight stay in the Kona Kai Suite or a Junior Suite.
Generally speaking, summer grains, such as
corn and summer wheat, are planted near the end of winter when
freezing temperatures are not expected to continue for more than a few weeks, and they take about 110 days to mature, then another 30 - 60 days to
dry sufficiently to harvest for storing as seed.