Search Results for "Corn"
Recipe Results 13 of 103 pages
Slow Cooker Corned Beef and Cabbage
Ingredients: 8 small red potatoes 2 cups baby carrots 1 small onion, quartered 1 corned beef brisket (4 pounds), rinsed and trimmed 2 tablespoons Mixed Pickling Spices 1 teaspoon Minced Garlic 1/2 head cabbage, cored and cut into wedges Directions: Place potatoes, carrots and onion in slow cooker. Place corned beef brisket over vegetables. Sprinkle
Cookies ’N Cream Popcorn
Ingredients: 12 cups popped popcorn 1package (11 ounces) white chocolate chips 2 teaspoons coconut oil 15 Oreo cookies, coarsely chopped Directions: Place popcorn in large bowl; set aside. In medium saucepan on low heat, melt chocolate chips and coconut oil; stir until blended. Pour melted chocolate over popcorn, stirring until well-coated. Stir in chopped Oreos.
Spaghetti Corn
Ingredients: 16 ounce can whole kernel corn 16 ounce can cream style corn 1 cup uncooked spaghetti 2 teaspoons onion 1 cup Monterey Jack cheese 1/2 cup butter Directions: Preheat oven to 350 degrees. Combine all ingredients in a bowl and mix well. Spoon into a buttered 11/2 quart baking dish. Bake covered for 30
Homemade Kettle Corn
Ingredients: 1/4 cup vegetable oil 1/2 cup popcorn kernels 1/3 cup sugar 3/4 teaspoon salt Directions: Heat the oil in a large pot over medium-high heat. Add the popcorn and sugar. Give the kernels a quick stir and then cover with a lid. Once the popcorn starts popping, carefully pick the pot up and give
Steak With Grilled Corn Salsa
Ingredients: 2 boneless beef Strip Steaks, cut 1 inch thick (8 to 10 ounces each) 1 medium lime 3 teaspoons minced garlic, divided 3 ears fresh corn, husked 1/3 cup chopped fresh cilantro 1/3 cup chopped sun-dried tomatoes (not oil-packed) 1/4 teaspoon salt salt and pepper (optional) Directions: Grate peel and squeeze juice from lime.
Broccoli and Corn Bake
Ingredients: 1 can cream-style corn (14.75 ounce) 3 3/4 cups broccoli (frozen, cooked) 1 egg (beaten) 1/2 cup cracker crumbs (crushed) 1/4 cup margarine 6 saltine crackers (crushed) 1 tablespoon margarine (melted) Directions: Mix corn, broccoli, egg, cracker crumbs and margarine together in greased 1 1/2 quart casserole. Mix topping ingredients together in small bowl.
Canton Corn Soup
Ingredients: 1 tablespoon butter 1 large onion, chopped 1 quart 2% 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, chopped thinly sliced green
Cornmeal Waffles
Courtesy of the Farm Bureau Ingredients: 1 3/4 cups buttermilk 2 eggs 5 tablespoons butter, melted and cooled 1 1/2 cups all-purpose flour 1 cup yellow cornmeal 2 tablespoons sugar 2 teaspoons baking powder 1 teaspoon baking soda 1 teaspoon salt Directions: In a medium bowl, whisk together the buttermilk, eggs and melted butter. In
Cornmeal Pound Cake w/ Roasted Strawberries
Ingredients: 1 cup all-purpose flour 1 cup medium grind yellow cornmeal 1/2 teaspoon salt 1 cup unsalted butter 1 1/3 cups sugar 5 large eggs at room temperature 1 teaspoon pure vanilla extract 2 quarts fresh strawberries 1/2 cup sugar sweetened whipped cream fresh mint leaves Directions: Preheat the oven to 325 degrees. Butter and
Corn Casserole
Ingredients: 1 can sweet corn, drained (15.6 oz.) 1 can creamed corn (15.6 oz.) 1 cup sour cream 2 eggs 1 box Jiffy corn bread mix 1/2 cup butter, softened 1/2-1 cup shredded cheddar cheese Directions: In a bowl, mix everything but the cheese, and pour into a 9×13” greased casserole dish. Bake at 350°
