Sentences with phrase «frozen corn for»

While other corn cake recipes may require canned corn or canned cream - style corn, Chevys «no cans in the kitchen» commandment requires that we use frozen corn for a proper clone.

Not exact matches

Monsanto froze plans for commercial sales of the product called NemaStrike, which can protect corn, soybeans and cotton from worms that reduce yields.

* 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

If planning to freeze for later, allow gluten - free corn dog waffles to cool completely prior to placing in freezer.

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

It is so nice to always have a bag of corn and peas in the freezer to serve on the side for dinner or some frozen strawberries to whip into a smoothie.

2 chicken breasts 1 head broccoli, chopped 1 (15 oz) can chickpeas, drained and rinsed 1 cup frozen corn olive oil kosher salt and freshly cracked black pepper red chili flakes 6 cups baby arugula 1 cup cherry tomatoes, cut in half 2 cups cooked quinoa 1/2 cup diced white cheddar cheese Fresh chives for garnish

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

We did this pilgrimage to Ocean City (affiliate link) for fun at the beach and to enjoy our traditional strolls down the boardwalk for frozen custard, kettle corn, and salt water taffy.

When I cook a whole turkey, I'll save the carcass (yes, I know the word carcass sounds gross) and boil it to until it renders turkey stock and then I'll freeze the stock to use for soups just as this One Pot Ham Potato and Bean Soup, One Pot Jambalaya with Shrimp and Andouille Sausage and One Pot Corn and Crab Chowder.

I love corn and basil together — it's one of my favorite herb combos — and several weeks ago I ran across a recipe for sweet corn frozen yogurt.

Let it cook for a few minutes, add the frozen corn and peas, and stir.

While that's cooking I put 2 cups of mixed frozen vegetables (here it was green beans, broccoli and corn) and microwave for a couple minutes.

As a heads up, because it's ostensibly geared to a busy family, this cookbook calls for canned beans, canned corn and frozen asparagus to minimize prepping.

Made this for dinner last night and served it with corn (frozen kernels).

Frozen corn, frozen green beans, frozen peas and carrots, or your favorite vegetable blend may be substituted for the mixed vegetFrozen corn, frozen green beans, frozen peas and carrots, or your favorite vegetable blend may be substituted for the mixed vegetfrozen green beans, frozen peas and carrots, or your favorite vegetable blend may be substituted for the mixed vegetfrozen peas and carrots, or your favorite vegetable blend may be substituted for the mixed vegetables.

You may use frozen corn in this recipe, though it is also a great use for day - old corn on the cob.

If you are short on time, substitute canned corn for the frozen so you don't have to thaw the corn.

Tuesday: go to the library / Make zucchini and apple streusel muffins and freeze for school breakfasts / Make mini corn dogs for the fair tomorrow (I don't really need to, but it's something fun for the girls and I'll freeze the extras as a lunchbox treat) / back to school night for my 6th grader

For an easy variation, substitute 2 cups frozen corn and 1 1/2 cups canned black beans (drained and rinsed) for the potatoes, but omit the stoFor an easy variation, substitute 2 cups frozen corn and 1 1/2 cups canned black beans (drained and rinsed) for the potatoes, but omit the stofor the potatoes, but omit the stock.

These wraps are for right now, or make this fresh corn chowder, which can be frozen and savored all winter.

Butter 1/4 C. Diced Yellow Onion Salt and Pepper, to taste 1 C. Milk 3/4 C. Frozen Sweet Corn, thawed plus more for garnish 1/4 C. Cornmeal 1 Egg Yolk 2 Egg Whites Boulder Organic!

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

* 3 cups fresh or frozen corn kernels * 2 tablespoons grated fresh ginger (I use a micoplane zester) * 1 teaspoons galangal powder (also called laos in some countries) * 2 cloves garlic, finely chopped * 5 shallots, finely chopped * 2 hot red chilis, seeded and finely chopped * 2 eggs * 3 tablespoons rice flour * 1/2 cup small shrimp, peeled, deveined and chopped coarse * salt and pepper * oil for shallow frying

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 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)

CORN CAKES: 2 cups Organic Frozen Corn, slightly thawed but still damp 1 cup Organic Fine Corn Meal 1 cup Brown Rice Flour 2 Large Organic Eggs 1/2 teaspoon Liquid Stevia 1/3 cup Grape Seed Oil or Melted Butter 1 Tablespoon Water 1/4 teaspoon Garlic Salt 2 Tablespoons Grape Seed Oil or Olive Oil, for cooCORN CAKES: 2 cups Organic Frozen Corn, slightly thawed but still damp 1 cup Organic Fine Corn Meal 1 cup Brown Rice Flour 2 Large Organic Eggs 1/2 teaspoon Liquid Stevia 1/3 cup Grape Seed Oil or Melted Butter 1 Tablespoon Water 1/4 teaspoon Garlic Salt 2 Tablespoons Grape Seed Oil or Olive Oil, for cooCorn, slightly thawed but still damp 1 cup Organic Fine Corn Meal 1 cup Brown Rice Flour 2 Large Organic Eggs 1/2 teaspoon Liquid Stevia 1/3 cup Grape Seed Oil or Melted Butter 1 Tablespoon Water 1/4 teaspoon Garlic Salt 2 Tablespoons Grape Seed Oil or Olive Oil, for cooCorn Meal 1 cup Brown Rice Flour 2 Large Organic Eggs 1/2 teaspoon Liquid Stevia 1/3 cup Grape Seed Oil or Melted Butter 1 Tablespoon Water 1/4 teaspoon Garlic Salt 2 Tablespoons Grape Seed Oil or Olive Oil, for cooking

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

As for the Pesto Potato Salad I did nt have corn at hand so I used some frozen peas.

Look for grilled corn kernels in the frozen food section of your supermarket to enjoy it anytime.

Also, while I've included instructions for roasting whole ears of corn in the husks, I felt that this step could have been skipped by simply using frozen sweet corn.

I don't care for beans, so I put in a bag of frozen corn and forgot the chilies, so I used a little bit of salsa.

If using frozen corn, please set out to thaw for at least 10 minutes.

I usually freeze whatever corn we don't eat * on * the cob for enjoyment during the winter, but just yesterday I canned some corn salsa since I felt I'd put up plenty.

When the pieces of potato are fully cooked through, should take about 20 minutes, add the frozen sweet corn and let it cook for 4 or 5 minutes so that the temperature of the soup can come back up.

Add the frozen corn, and cook for another 10 minutes.

2 Medium Sized Organic Sweet Potatoes 1/4 Cup Chopped Onion 1 Teaspoon Olive Oil 1 Cup Cooked Black Beans 1/2 Cup Frozen Corn, Thawed 1/2 Teaspoon Cumin 1/2 Teaspoon Ground Chipotle Chile Salt & Pepper To Taste 3/3 Cup Chopped Tomatoes 1/4 Cup Minced Cilantro 3/4 Cup Shredded Cheese (Mexican, Pepper Jack, Cheddar) To Serve: Fresh Baby Arugula Leaves (Optional) For the Avocado Sauce 1 Large Ripe Avocado 1/4 Cup Extra Virgin Olive Oil 1/4 Cup Water 1 Small Jalapeño Pepper, Seeded and Chopped 1 Small Handful of Cilantro, Chopped Juice From 1 Large Lime Salt to Taste

3 bundles flat rice noodles (around 14 ounces) 2 tablespoons toasted sesame oil, plus more for the noodles 1 ounce whole baby corn, cut into pieces or 1 cup corn kernels (canned or frozen) 2 medium carrots, thinly sliced 1 medium red onion, halved and thinly sliced 3/4 cup green beans, chopped 1 cup broccoli, broken into small florets 3 cloves garlic, finely chopped Chopped peanuts and cilantro, to garnish (optional)

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

I don't care for creamed - style corn, so I added frozen corn instead.

When I couldn't find organic fresh corn locally, I opted for frozen organic kernels.

Then I was at the grocery store, picking up the usual frozen peas and corn for the kids, and it hit me... frozen blueberries!

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.

for the filling: 1 1/2 cups frozen blueberries zest from one lemon 2 tablespoons sugar 2 teaspoons corn starch

I used frozen corn because it was early for fresh, but fresh corn cut off the cob would work great too now that it is in season.

Once pan and oil are hot, add frozen corn and cook for about 2 minutes until warmed through.

If using frozen corn kernels, add these to the pan and let cook for about 3 minutes.

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

Likewise, using USDA Foods during the winter — like diced chicken, cheese, beans, frozen corn, and peas — is a helpful method for controlling salad bar costs.

Also, I had frozen corn (loose) so I just filled the empty rotel can with the frozen corn, topped it off with chicken broth to make up for the lack of corn liquid, and we were good to go!