Cut both ends of the corn, remove husks and save for
br>Carefully remove husks from corn, reserving the 4 largest ones
Masa harina is a fine corn flour you can find in
ll prep work with the corn and green chilis.
Clean and
Place corn husks in a bowl, cover
In a 4-quart saucepan, combine ham, 2 cans corn and green chilies.
Cook over medium-high heat, stirring occasionally, until mixture just comes to a boil, 2 to 3 minutes.
Reduce heat to low. Stir in sour cream and milk.
Continue cooking, stirring occasionally, until heated through, 3 to 4 minutes.
Serves 6. Easy and good.
Saute onion and bell pepper in butter.
Combine onion, pepper, corn, tamales and seasonings.
Taste and adjust seasonings to taste.
Sprinkle with thick layer of grated cheese.
Bake at 350\u00b0 for approximately 30 minutes.
Mix first 3 ingredients.
Add remaining ingredients.
Mix well.
Place on clean husks (damp) by tablespoon.
Steam for 20 minutes.
hop/dice the onions, tomatoes, green chilies,(and red peppers/breakfast
In a bowl combine egg, Parmesan, Bisquick, salt, pepper, and milk with the can of creamed corn and stir well.
Heat cooking oil in a frying pan and drop the fritter mixture by spoonfuls into the oil. Brown on each side.
Goes well with seafood for dinner or served with syrup for breakfast.
Makes 6-8 fritters.
Preheat oven to 350 degrees F (175 degrees Celsius.
Lightly grease a 9x9 baking dish.
In a medium bowl, combine all ingredients (butter, eggs, corn bread mix, whole and creamed corn, and sour cream).
Spoon mixture into prepared dish.
Bake for 50 - 60 minutes in preheated oven (until top is golden brown around the edges).
*Please note, if you are going to double this recipe, the cooking time WILL need to be increased.
ater.
Add the chopped corn kernels to the masa mixture
Place the ground beef and onion in a large skillet over medium heat, and cook and stir until the beef and onion are browned, 10 to 15 minutes. Break the meat apart as it cooks. Drain excess fat.
Place the browned beef mixture into a soup pot, and stir in hominy, corn, potatoes, green chilies, salsa, diced tomatoes, and water. Bring to a boil over medium heat, and reduce heat to a simmer. Cook until the potatoes are tender, about 30 minutes, stirring occasionally.
Cut corn off of cob.
Dice all peppers into small cubes.
Add white pepper and fry in butter until peppers are tender.
Heat oil in a frying pan. Add the bacon, onion, garlic plus parsley & saute until onion is soft & golden brown.
Add the beans, salt to taste preference & Creole seasoning. Reduce heat to low & cook gently for about 30 min or until beans are soft (Add a sml amt of water if needed to keep the beans from sticking to the bottom of the pan.
HINT: Try pairing these beans w/my also newly entered Creole Meatloaf recipe & your favorite thick mashed potatoes. Yum!
Trim separable fat from stew meat, then cut in 3/4-inch pieces. In a 3-quart saucepan, stir together meat, hominy or corn, undrained tomatoes, onion, chili pepper, water, oregano, bouillon granules and garlic.
Heat to a boil.
Reduce heat.
Cover and simmer about 1 1/2 hours or until meat is tender.
Put the chickpeas, tahini, lemon juice, garlic, coriander and olives into a blender or food processor. I use my mini chopper to make it extra easy.
Blitz in short bursts, pushing the mixture down when needed until everything is combined.
Add a little bit of the reserved bean liquid and blitz again. Add more if you need more to get to the hummus texture you desire.
Serve in a bowl topped with olives.
Fry the bacon in the pan in which you will cook the beans.
Do not pour off bacon fat.
Dump one can of green beans including juice into the bacon& grease (first drops will sizzle.) Salt to taste- (the saltiness of the bacon will affect how much is needed.) Boil on a fairly hot temperature with lid off just until juice evaporates.
Serve.
This recipe can be doubled or tripled to serve more people.
Whisk the yogurt in a bowl until smooth.
Whisk in the sugar, then carefully beat in the matcha packets to make sure they disperse evenly and there are no lumps. The yogurt should be a very pale green now.
If you want to add the food coloring, add a few drops to your liking for presentation to deepen the matcha coloring and whisk well.
Pour the mixture into pop molds, ramekins, etc. and freeze for at least 4-6 hours or overnight.
Preheat oven to 350 degrees F.
Beat the eggs, then add remaining ingredients and mix well.
Grease a 9x12 baking dish, pour in the egg mixture, sprinkle with green onion, and bake at 350 for 35 minutes.
Makes 6-8 servings.
Note: use soy flour instead of regular for a lower-carb dish.