Preheat oven to 300\u00b0.
Mix egg yolks and sugar in large bowl. Add drained corn and mix.
Pour milk in until it comes to top of corn.
Mix well.
Pour into baking dish and sprinkle with cinnamon and chips of butter.
Bake, uncovered, for 45 minutes.
Serves 6 to 8.
Combine all ingredients.
Pour into greased 1 1/2-quart casserole dish.
Bake, uncovered, at 350\u00b0 for 45 to 55 minutes, or until toothpick inserted in middle comes out clean.
an bake those for a side dish as you bake the shrimp
loves (see RecipeZaar for various recipes) , chop and set aside.
In the same pot that you cooked the pasta, add olive oil, butter, garlic and parsley.
Heat on low until butter melts.
Add bread crumbs slowly until a thick paste forms.
Add cooked spahetti and toss well to coat.
If it is a little too dry you can add a little pasta water.
If you like, add a little of the hot pepper flakes.
Serve as a side for just about anything.
This is a fast, easy, different side dish.
Filling -- Mix the rice, chilies, corn, sour cream, 1 cup of
Mix together all ingredients, except cheese.
Pour into a buttered, 9 x 9-inch pan or casserole dish.
Bake at 350\u00b0 for 35 minutes.
Sprinkle cheese on top and bake until the cheese melts (about 10 minutes).
Serves 8 to 10.
Makes a quick and easy delicious side dish.
Saute the onion in butter in a soup pot until brown and soft.
Add the paprika, garlic and ginger and cook briefly.
Add the tomato and tofu, cut into small cubes; and the water.
Add the canned and frozen corn.
Bring soup to a boil, and simmer for a few minutes, stirring to prevent sticking.
Sprinkle chopped green onion on each serving.
This might be served with a side dish of rice.
Boil couscous in six cups of water; cover, remove from heat, and let stand for 20 to 30 minutes; chill uncovered.
For vinaigrette, place all items, except oil and baby corn, in food processor and drizzle in oil while blending.
Or, finely chop ingredients by hand and blend with a wire whisk.
Mix couscous, baby corn, vinaigrette, and all other ingredients; chill overnight.
Can be served as a side dish or as a meal.
Serve with fresh pita bread and lettuce.
Preheat oven to 350\u00b0.
Lightly grease 4 (6 ounce) ramekins or custard cups.
Combine all ingredients.
Spoon into cups.
Bake about 25 minutes until lightly browned and puffy.
Garnish, if desired.
Yield:
4. Easy, make ahead dinner party side dish. Great with grilled meat or seafood!
Mix tomatoes with green chile peppers, Mexican-style corn, yellow and white corn, white corn with chipotle peppers, cucumber, red bell peppers, cilantro, red onion, and lime juice together in a large bowl.
it hard skinned tomato for easy dicing.
Diced tomatoes into
Preheat oven to 350 degrees F (175 degrees C ). Put butter in 2 quart casserole dish, place in oven until melted.
Remove casserole dish and add creamed corn, kernel corn, corn muffin mix and sour cream. Mix well, bake uncovered approximately 30 minutes.
4-cup souffle dish with butter. Dust dish with flour; tap
Grease baking dish with oil. Put corn into dish.
Break in eggs and stir until mixed.
Pour in milk.
While stirring, add sugar, salt and sprinkle top with dry bread crumbs and paprika. Pepper may be chopped up into corn, if desired.
Put dish in pan of hot water and bake 1 hour in a 350\u00b0 oven.
Serves 4 to 6 people.
r food processor, puree the corn with the milk. Blend in
Sift together dry ingredients.
Mix together corn and egg. Add dry ingredients. Stir slowly to blend well; do not overbeat.
Heat oil in large skillet over medium heat. Drop batter by tablespoonfuls into hot oil, one layer at a time. Fry about 2 minutes on each side until golden brown.
Drain on absorbent paper, and dust with powdered sugar if desired.
Melt butter in casserole dish.
Mix other ingredients and add to buttered dish.
Bake at 350\u00b0 until knife comes out clean.
For large gatherings, recipe may be doubled.
Serves 6.
umps of cornmeal.
Add corn, cheese, egg yolks and then
Saute onions and bell peppers in oil until golden brown, stirring frequently.
Add tomato sauce, Ro-Tel and cook on low heat for about 15 minutes, stirring often.
Add drained whole kernel corn and smother for 10 to 15 minutes.
Add creamed corn to pot. Cook on low to medium heat for about 1 hour.
Add corn-on-the-cob and cook for 15 to 20 minutes more.
Make sure you have enough water at all times.
Use 2 cups of water to every can of corn to be on the safe side.
Thicken with flour.
Leftovers can be frozen.