I use the palest agave very rarely, for recipes where I used to
use white corn syrup (although Wholesome Sweeteners has an organic corn syrup, I haven't gotten around to ordering any), when I need a * truly flavorless * sticky sweetener.
I use white corn tortillas, but you can choose to use flour or yellow corn tortillas.
A family story: when my mother and my second father married,
he used white corn meal.
Insisted on it, in fact, because his mother always
used white corn meal, which traditionally was more expensive than yellow corn meal.
I used white corn tortillas since I don't personally like flour ones.
Doubled the recipe to fit my slow cooker & tweeked the ingredients slightly (like
using white corn w / chipotle & 1 packet of regular ranch & 1 packet of fiesta ranch).
Not exact matches
Made with red and blue
corn, t he products have more antioxidants than typically found in popcorn that
use white and yellow
corn.
Does one
use cornstarch (
white, powdery like confectioner's sugar) or plain
corn meal (yellow, coarse, literally rolled
corn)?
In nutshell, these vegetarian enchiladas are loaded with delicious flavors, veggies, are vegan (when topped with vegan cheese and cream), and also gluten free because I have
used gluten free
white corn tortillas.
Note: For those unfamiliar with cornstarch it is a fine
white powder that comes from the inner grain (endosperm) of
corn and is
used by many as a thickener for gravies and sauces.
healthier pancakes
use buckwheat, chickpea or
corn flour instead of
white flour and eggs.
I made some substitutes to this pie pudding:
used tapioca starch in place of
corn, almond milk rather than cow's, coconut oil verses butter, organic coconut palm sugar rather than
white sugar.
Method; I have
used flour of
white corn kernel in this recipe.
While polenta
used to be made mostly from grains, people have also discovered substituting grains for
white or yellow ground
corn because it is cheap and equally nutritious.
In your photo it seems like you
used large,
white corn tortillas.
In a pan, add all the ingredients for sauce: garlic, red pepper flakes, light brown sugar, soy sauce,
corn syrup,
white cooking alcohol (today I
used Korean 미향), and Korean red pepper paste.
We
used a total of 3 cans of beans (kidney,
white, pinto, black or whatever you like); 1 can of whole kernel
corn; 1 large can of diced tomatoes (28 oz); taco seasoning pack and a ranch drsg seasoning pack.
This grilled
corn salad
uses a mixture of yellow and
white corn but
use whichever you prefer.
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)
Depending on the type of
corn which is
used, the colour can be yellow or
white; the texture can also vary from fine to coarse.
In Peru, dried crushed chiles are mixed with
white corn flour and vegetable oil to treat wounds; this same remedy is
used in Bolivia to cure boils.
Simply lay out a layer of chips, I
used a mix of blue and
white corn chips, top it with a crazy amount of cheese and throw it in the oven until everything gets all melty and gooey.
Caramelised
White Chocolate Whipping Ganache 335g Heavy Whipping Cream 75g light
corn syrup 450g Caramelised
White Chocolate (I
used Valrhona's Dulcey) 1 tsp vanilla bean paste pinch salt 335g Heavy Whipping Cream, cold
1 cup
white corn grits 1/4 cup chopped onion 4 cups water 2 tablespoons butter 1/4 cup half & half (I
used fat free) 2 - 4 ounces cheese of your choice
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.
The first time I
used corn on the cob that was very pale yellow, almost
white, but was really sweet and juicy.
I
used regular dates, chocolate almond milk instead of
white and
corn syrup in place of honey since that's what I had in the house.
In the absence of rice flour you can
use cornstarch (
corn flour) which is a fine
white powder that comes from the inner grain (endosperm) of
corn.
I made this with this season's first sweet
corn and tomatoes, a sweet
white onion and last year's (frozen) lima beans, which I had to
use up.
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
The Berry Smash: 1/2 cup (80g) blueberries, fresh or frozen 1/2 cup (80g) raspberries, fresh or frozen (you can
use a cup combo of whatever berries you want) 3 tablespoons
white granulated sugar 1 tablespoon
corn starch (measured before the juice so you don't have to worry about washing the tablespoon) 1 1/2 tablespoons lime juice (zest the lime first)
100 grams of your favorite dark chocolate (I still wonder if I could do this with Sweethearts favorite
white chocolate but had non on hand today) 125 grams butter at room temp 110 grams caster sugar (I
used my vanilla scented caster sugar) 3 big eggs 1 TBS
corn starch I also sneaked in 2 TBS of my best Irish Whiskey!
I typically prefer to
use a combination of half
white and half
corn flour.
When I got the recipe many years ago from a co-worker she
used pinto beans and kidney beans, and instead of the
white corn she put in hominy.
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
I made the dough last night,
using white rice flour, tapioca starch, and
corn starch.
McCormick challenged me to come up with a 5 - ingredient recipe for their fiesta so I kept the base of these fish tacos simple with this flavorful marinade
using their spices as well as
white corn tortillas and a very important and substantial squeeze of lime to finish them off.
* organic
corn --(
used in this muffin recipe) * organic black beans --(
used in this appetizer recipe) * organic
white beans --(
used in this soup recipe) * organic chickpeas --(
used in this hummus recipe) * organic diced tomatoes --(
used in this chili recipe) * coconut milk --(
used in this sauce recipe)
These marshmallows are so light and fluffy, it's hard to believe that there's so much sugar involved, but OH YES, there's four:
corn syrup, granulated sugars (I
used 2/3
white and 1/3 brown sugar when I realized I was short some of the
white sugar), and confectioner's sugar.
Whether you love our traditional
white corn, cracked whole wheat or classic flour varieties, you can be sure you're
using authentic tortillas for all of your favorite recipes.
I
used a very finely ground,
white, organic
corn meal and maybe an extra tablespoon of liquid to the batter.
Do your best with what you have,
use what is freshest available to you, if you find
white corn this will be my first option, and if you prefer Hominy, I will encourage you to find «Rancho Gordo hominy».
I
used, frozen
corn, red salsa, and
white onion because that's what I had on hand.
1 1/4 cups yellow cornmeal (whole grain if you can find it) 3/4 cup
white or whole - wheat flour (I
used a mixture of the two) 1 teaspoon baking powder 1/2 teaspoon salt 1 cup frozen sweet
corn, thawed 1 large egg 3/4 cup low - fat milk 3 Tablespoons canola oil 3 Tablespoons honey
Filling: 5 tablespoons extra virgin olive oil, divided 1 cup finely diced onion 1/4 teaspoon hot red pepper flakes, or more to taste 1 red bell pepper, diced 4 cloves garlic, minced 1 cup fresh
corn kernels 1 large bunch (or 2 smaller bunches) Swiss chard, stemmed and finely chopped 1/2 teaspoon fresh thyme leaves, chopped 1/4 teaspoon ground cumin 1/4 teaspoon salt 2 tablespoons dry
white wine or water 1 pound firm tofu (
use very high - quality tofu for this dish) 10 - 12 fresh basil leaves 1 teaspoon salt 2 tablespoons fresh lemon juice 1 tablespoon rice vinegar or cider vinegar Paprika, for dusting
Using an electric mixer on medium - high, beat
corn syrup, 1 egg
white, and 1/4 tsp.
2 tsp Olive Oil A few drops Sesame Oil (optional) 1 medium clove garlic, crushed 2 cm ginger, finely grated 1 small red chilli, finely chopped Pinch Asofoetida 1/2 tsp Turmeric 1 1/2 tsp uncooked urad dhal (
white lentils) 1 1/2 tsp black mustard seeds 250g firm Tofu, cubed in 1 - 2 cm pieces 1/3 cup Tomato Sauce (I
used sauce with no added sugar) 1 tbsp Lime Pickle Gravy 1 tbsp Soy Sauce, then more to taste 1 / tsp cinnamon 1 1/2 tsp vinegar, then more to taste 8 - 10 spears of Baby
Corn, fresh or tinned, sliced into 1 cm pieces Small red capsicum, chopped 1 1/2 cups Mushrooms (button, king or oyster), chopped
Unlike the commonly
used white and yellow varieties, blue and / or red heritage
corn boasts a 30 % higher protein content and a lower glycemic index.
I didn't have the
white corn (was hard to find, but am going to
use when I make it again in few days as I did finally find),
used rotel, slow cooked chicken breasts only, half 2 % milk half whipping cream (didn't have half n half), sprinkled the pepper jack on top in individual bowls when serving (quite a bit of it) and crumbled in tortilla chips.
The chain
uses only grass - fed beef and avoids the
use of
white flour, sugar, high fructose
corn syrup and GMOs in menu items.