Brown hamburger, drain.
Add chili mix; place hamburger and corn in bottom of casserole dish.
Spread Cheez Whiz on top of hamburger.
In separate bowl, mix cornbread adding corn.
Spread this mixture on top of hamburger mixture and Cheez Whiz.
Bake 425\u00b0 for 30 to 40 minutes until knife comes out clean.
Heat oil in a large saucepan, over medium
refully peel back the husks for the corn to within 1-inch
Remove any dry outside leaves from corn husks.
Soak corn in cold water for 5 minutes.
Place ears of corn in a dish and cook on High in microwave for 12 minutes.
(For additional ears, allow 3 minutes cooking time on High for each ear of corn.)
Peel husks down from top of ear.
The silk will peel away with the husk.
Discard soiled outer portion of husks.
Soak corn in cold water 10 minutes; drain, but do not dry.
Arrange corn in spoke fashion on micro-proof plate.
Use Cook cycle and cook 11 to 12 minutes, re-arranging halfway through cooking time.
Let stand 3 minutes.
Peel and discard husks and silk.
Serve with butter, salt and pepper.
ray pan with Pam Baking spray (has flour in it) into
Preheat oven to 375 F.
For topping, heat butter and syrup in an iron skillet. Add apples and cook slightly 5 minutes. Arrange in the bottom of the skillet.
For cornbread:.
Combine all dry ingredients and form a \"well\" in the center.
Beat together wet ingredients in the well. Stir until just combined. Spread gently over the apples.
Bake 30-35 minutes. Test with a toothpick for doneness.
Cool for 5 minutes. Invert on a plate.
Serve warm with butter and syrup.
>For the rich turkey stock: Heat the oil in
Place oven rack in middle of oven. Heat to 400 degrees.
Combine corn, cornmeal, eggs, salt, baking soda and buttermilk. Stir well; add oil and 3/4 cup of the cheese. Stir to blend.
Place butter in 9-by-9-inch baking pan and put in oven until melted, not browned.
Pour batter into pan. Sprinkle with remaining cheese. Bake for 20 minutes or until tester inserted in center comes out clean.
Melt butter in heavy large skillet over medium
Cut corn kernels off cob directly into a bowl, and toss with vinegar. Heat oil in a saute pan over medium-high heat until hot, and add corn mixture. Season with sea salt and pepper. Cook, stirring about 2 minutes or until corn is slightly steamed. Remove from heat, and stir in half the basil.
Arrange heirloom tomato slices on a platter. Add cherry/grape tomatoes, and top with corn mixture. Drizzle with Rice Wine Vinaigrette with herbs, and top with remaining basil.
Season with additional sea salt and pepper before serving.
d sides with flour, tapping out the excess.
FOR CORNBREAD: In a bowl
75.
Mix cornbread according to package directions in a LARGE BOWL
For the corn salsa, boil, steam or microwave corn and beans until tender; drain. Rinse under cold water; drain. Combine corn and beans in a medium bowl with remaining ingredients.
For the fish, combine spices in a shallow bowl. Add fish; turn to coat fish in spice mixture.
Heat an oiled grill pan on medium-high heat or preheat the grill to medium. Cook fish for 5 mins each side or until cooked through.
Serve fish with corn salsa.
br>Combine in a glass gallon jar. Let set it set for 2
uice, oil and five spice in a shallow bowl. Add chicken
Combine couscous and paprika in a shallow dish. Season. Add
Combine first 7 ingredients in a small bowl and make
Cook the corn in boiling salted water for 10 mins. Drain.
Heat the oil in a large skillet on medium-high heat. Add the ground beef and cook for 5-6 mins until browned. Season with salt and black pepper. Add the corn, stock, tomatoes, beans, salsa and green onions. Bring to a boil. Reduce heat to low and simmer for 10 mins, stirring occasionally. Serve with bread, if desired..
To make the corn cakes, pulse corn in a food processor a few