Search Results for "Corn"
Recipe Results 62 of 103 pages
Chocolate Fondant
Submitted by Kathy Johnson of Salem, Ohio Ingredients: 3 cups sugar 1/8 tsp. salt 3/4 cup heavy cream 6 Tbsp. milk 6 Tbsp. light corn syrup 2 squares semi-sweet chocolate 1-1/2 tsp. vanilla Chocolate for dipping Directions: Combine sugar, salt, cream, milk, corn syrup, and chocolate in 3-qt. heavy saucepan. Cook over low heat, stirring
Southwest Pork Chili
Submitted by: Rick Tytko, Brecksville, Ohio 44141 Ingredients: 1 lb. Lean ground pork 1 medium onion, diced 1 tsp. Ground cumin 2 tsp. Chili powder 1 (16 oz.) Can white beans, drained 1 ( 14 oz. ) can whole kernel corn, drained 1 (14 1/2 oz.) Can chicken broth 1 (4oz.) Can diced green chilies
All Purpose Chili
All Purpose Chili Submitted by: Rick Tytko, Brecksville, Ohio 44141 Ingredients: 1 1/2 lbs. Ground meat 1 onion, diced 1 green bell pepper, diced 3 cans (15.5 oz.)dark red kidney beans 1 can (15 oz.) Garbanzo beans 2 cans (15.5 oz.) Diced tomatoes in juice 1 can whole kernel corn, drained 1 can (8 oz.)
MVP Chili
Ingredients: 2 packages of Hot Italian Sausage Links (use mild links for less spicy chili) 1 large onion 3 cloves garlic, minced 2 tablespoons chili powder (use mild chili powder for less spicy chili) 1/4 teaspoon cumin 1 bottle (12 ounces) dark beer (OK to substitute light beer or 1 cup beef stock) 1 can
Oatmeal Pie
Submitted by Gaye V. Ochs of Leeper, PA Ingredients: 1/4 cup butter 1/2 cup sugar 1/2 tsp. cloves 1/2 tsp. cinnamon 1/4 tsp. salt 1/2 cup milk 1/2 cup coconut 1 cup dark Karo corn syrup 3 eggs 1 cup uncooked rolled oats 1 unbaked pie crust Directions: Cream butter and sugar together; add cinnamon,
One Dish Enchilada Casserole
Submitted by: Tammy Reese, Farm and Dairy graphic designer Ingredients: cooking spray 1 16oz bag of brown or white rice, uncooked 2 15 oz. cans of of red enchilada sauce 1 15 oz. can of black beans 1 15 oz. can of corn 1 15 oz can of diced tomatoes with green chilies 4 boneless
Butternut Squash Soup
Ingredients: 1 butternut squash 1 onion coarsely chopped 2 carrots coarsely chopped 2 celery stalks coarsely chopped 3 garlic cloves chopped 2 apples, peeled and diced 5 fresh sage leaves 1 quart chicken stock 1 cup apple juice 2/3 cup plain Greek Yogurt 3 tablespoons slivered toasted almonds Olive oil Directions: Peel and dice the
Zucchini Casserole
Ingredients: 4 cups unpeeled zucchini, chopped 1/4 cup chopped onion 1 small box cornbread mix 1/2 teaspoon salt 1 egg 1 cup grated cheddar cheese Directions: Preheat oven to 325 degrees. Combine all ingredients (less 1/2 cup cheddar cheese) and stir well. Pour into a greased 8-inch pan. Bake for 45 minutes. Sprinkle the second
Bûche de Noël with Buttercream Frosting
Submitted by: Tammy Reese, Farm and Dairy graphic designer Ingredients for the Cake: 3 eggs 1 cup granulated sugar 1/3 cup water 1 teaspoon vanilla 3/4 cup Gold Medal™ all-purpose flour 1 teaspoon baking powder 1/4 teaspoon salt Ingredients for the Filling: 1 cup whipping cream 2 tablespoons granulated sugar 1 1/2 teaspoons instant coffee
No-Bake Christmas Wreaths
Ingredients: 1/2 cup butter 1 package mini marshmallows 20 drops green liquid food color 3/4 cup white vanilla baking chips 5 cups corn flake cereal 1/4 cup red cinnamon candies Directions: In large microwavable bowl, microwave butter uncovered on High 30 seconds to 1 minute or until melted. Add marshmallows; toss to coat. Microwave uncovered
