Search Results for "Corn"
Recipe Results 10 of 103 pages
Leftover Turkey Cornbread Casserole
Ingredients: 2 cups macaroni 1 tbsp. butter 1 to 2 cups leftover turkey, shredded 2 cans condensed cream of chicken soup (10 oz. each) 1/2 cup milk 2 cups frozen or leftover vegetables (peas, carrots, corn or mixture) 1 box corn muffin mix (8.5oz.) Directions: Cook macaroni until al dente. Drain, toss with butter and
Honeyed Cornbread
Ingredients: 2 1/2 cups self-rising cornmeal 1/2 tsp. salt 1/4 cup vegetable oil 1/2 cup creamed corn 1 1/3 cup buttermilk 1/4 cup honey 1 egg 1 Tbsp. vegetable oil, for skillet honey and butter, for serving Directions: Preheat oven to 450°F. Swirl the 1 T vegetable oil in the cast iron skillet and place
Mexican Corn
Ingredients: 4 ears corn, shucked 1 Tbsp. olive oil 1⁄2 lime, scrubbed (including its juice and grated zest) 1 Tbsp. mayonnaise 1 tsp. chili powder 1⁄4 tsp. salt Directions: Fill the pot halfway with water and put it on the stove. Turn the heat to high and bring the water to a boil. Meanwhile, put
Corn Stuffed Pork Chops
Ingredients: 1/4 cup onion chopped 1/4 cup chopped green bell pepper 1 tsp olive oil 3/4 cup fresh or frozen corn kernels thaw if frozen 2 tbsp canned, diced pimentos 1/8 tsp ground cumin 1/8 tsp ground black pepper 4 4 ounce extra lean pork chops loin Directions: In a large skillet, sauté onion and
The Best Corn Pudding
Ingredients: 8 ounces cream cheese, room temperature 2 (15-ounce) cans cream corn 3 cups fresh or thawed frozen corn 1 cup cornmeal 1 medium onion, finely chopped 1 1/3 cups milk 1/2 cup (1 stick) melted butter 2 eggs 2 Tablespoons sugar 2 teaspoons salt 1 teaspoon pepper 1 Tablespoon fresh thyme 1/4 teaspoon cayenne
Unicorn Smoothie
Ingredients: 1 1/2 cups – lowfat or fat free milk 1/2 cup – lowfat vanilla yogurt 2 cups – frozen strawberries (about 10 large) 1 cup – frozen blueberries 1 cup – frozen mango chunks Optional Toppings: 6 tablespoons – whipped cream 4 teaspoons – Unicorn/Rainbow Sprinkles Directions: Add milk, yogurt and fruit to blender
Canton Corn Soup
Ingredients: 1 tablespoon Real California butter 1 large onion, chopped 1 quart 2% Real California milk 1 tablespoon firmly packed brown sugar 1 package (16 oz.) frozen corn, thawed 1 can (14 oz.) chicken broth 1/4 teaspoon freshly ground black pepper 1/4 cup cornstarch dissolved in 3 tablespoons water 1/3 cup lightly packed cilantro leaves,
Grilled Corn Salad with Basil Vinaigrette
Ingredients: 4 ears sweet corn, shucked 2 tablespoons butter 2 vine-ripened tomatoes, seeded & chopped 1 avocado, chopped 1/2 small red onion, minced salt & pepper For the Basil Vinaigrette: 1 small shallot, chopped 1 garlic clove 1 teaspoon honey salt & pepper 1/2 cup fresh basil, roughly chopped 1/4 cup fresh lemon juice 3/4
Mexican Street Corn Chicken Pasta
Ingredients: 4 oz rigatoni 1/2 cup low-fat Greek yogurt 1 tbsp mayonnaise 1 tsp lime zest 3 tbsp lime juice 1/2 tsp ground cumin 1 tbsp olive oil 1 onion, finely chopped 1 jalapeño pepper, seeded and diced 2 cloves garlic, minced 1 tsp chili powder Pinch each salt and pepper 8 oz shredded rotisserie
Oven Caramel Popcorn
Ingredients: 2 cups brown sugar 1 cup butter 1/2 cup white corn syrup 1 teaspoon salt 1 teaspoon baking soda 1 teaspoon vanilla extract 6 quarts popped corn Nuts, if desired Directions: Boil brown sugar, butter, syrup and salt for 5 minutes. Remove from heat and add baking soda and vanilla. Stir well and pour
