Place ear of corn in a microwave oven and cook on high for 2 minutes; flip corn over and cook on high until kernels are hot and steaming, another 2 minutes.Place corn ear on a cutting board, using a ...
Heat the oil in a large pot over medium heat. Cook and stir the onion and bell pepper in the hot oil until slightly softened, 2 to 3 minutes. Add the leek, carrots, potatoes, pumpkin, zucchinis, and ...
Heat canola oil in a heavy pot or Dutch oven over medium-high heat. Cook and stir onion in hot oil until softened and translucent, about 5 minutes.Stir in water, green bell pepper, carrot, potato, c ...
Combine mochiko and sugar in a large microwave-safe bowl. Stir in milk, water, and vanilla extract until smooth.Cook in the microwave at 1-minute intervals, stirring after interval, until mochiko mi ...
Heat the olive oil in a skillet over medium heat. Stir in the garlic and onion; cook and stir until the onion has softened and begun to brown slightly, about 7 minutes. Remove from heat and set asid ...
In a skillet over medium heat, combine the corn, cream, salt, sugar, pepper and butter. Whisk together the milk and flour, and stir into the corn mixture. Cook stirring over medium heat until the mi ...
Heat coconut oil in a large frying pan over medium heat. Add chicken hearts; cook and stir until browned, 5 to 6 minutes. Pour into the bowl a food processor and chop. Transfer to a bowl.Add minced ...
Heat oil in a griddle or large skillet over medium heat.Stir corn, cornbread mix, milk, and egg together in a bowl until batter is combined.Drop batter by large spoonfuls onto preheated griddle and ...
Preheat an oven to 350 degrees F (175 degrees C). Grease 14 muffin cups, or line with paper muffin liners.Combine flour, baking soda, pumpkin pie spice, and salt in a bowl. Whisk together yogurt, ve ...
Mix tomatoes, edamame, corn, green onions, lime juice, olive oil, cilantro, and garlic together in a bowl. Season with sea salt.Cover bowl with plastic wrap and refrigerate until flavors blend, at l ...