Highest Rated
- Rich Tea Biscuits
(5 out of 5) - Preserved Figs (5 out of 5)
- Chicken With Grape Mustard Cream Sauce (5 out of 5)
- Turkey Ranchero (5 out of 5)
- Black Bean Dip 3 (5 out of 5)
- Steak Tartare 1 (5 out of 5)
- A&W Root Beer (5 out of 5)
- Spatzle (Spaetzle Noodles) (5 out of 5)
- Gahb Buttermilk Biscuits (5 out of 5)
- Fluffy Biscuits (5 out of 5)
Stuffed Pepper With Smoked Corn
Conventional oven instructions: cut a thin slice from stem end of each pepper; remove seeds and membranes; rinse.
Cook peppers 5 minutes in enough boiling water to cover; drain.
Season inside of peppers with 1 teaspoon salt and black pepper; set aside.
Combine rice, beans, corn, onion, walnuts, chiles, liquid smoke, cumin and remaining 1/4 teaspoon salt.
Spoon 1 cup rice mixture into each pepper; stand upright in 13 x 9-inch baking pan.
Cover pan with foil; bake at 350f degrees for 20 minutes.
Remove cover, sprinkle peppers with cheese.
Cook an additional 5 minutes or until cheese is melted.
Garnish with jalapeno pepper slices.
Microwave oven instructions: cut a thin slice from the stem end of each pepper; remove seeds and membrane and rinse.
Season with 1 teaspoon salt and black pepper; set upside down on a paper towel to drain.
Combine rice, corn, onion, walnuts, chiles, liquid smoke, cumin and 1/4 teaspoon salt in 13×9 microproof casserole.
Cook on high 2 mins.
Spoon 1 cup mixture into each pepper.
Return stuffed pepper to the casserole.
Pour 1/4-inch water in bottom of dish.
Cover with vented plastic wrap.
Microwave at medium 50% power for 7 mins.
Uncover and sprinkle cheese on top of each pepper.
Microwave on high 1 minutes Garnish with jalapeno pepper slices.
Stuffed And Grilled Corn Husks
Carefully remove the husks of each ear of corn, taking care not to rip the widest husks.
Select the 24 widest husks and set aside, covered with damp paper towels.
Cut 2 of the remaining husks into 8 long strips and reserve, covered with damp paper towels.
Cut the corn kernels from each cob and reserve.
In a large bowl whisk together the lime juice, garlic, jalapeno, cumin and cayenne.
Slowly add 6 tablespoons olive oil in a stream, whisking constantly.
Add the corn, potatoes, black beans, red bell pepper and season with salt and pepper, tossing to combine and coat with the dressing.
Taste and adjust seasoning if necessary.
Add the cilantro leaves, stirring to combine.
Place 2 corn husks, concave side up, on a work surface, overlapping them at the wider ends by 2 inches.
Center a third husk on top to the first two husks.
Arrange about a 1/2 cup of the vegetable mixture in the center of the husks.
Fold the sides of the corn husks up and over the filling to cover it completely.
Tie at either end with a corn husk strip to secure the filling, forming a cigar-shaped packet.
Make more packets in the same manner with the remaining ingredients.
Packets can be made up to 4 hours in advance.
Preheat grill or grill pan.
Brush the packets with the remaining 2 tablespoons olive oil and grill each packet for 6 minutes per side, covered.
If desired, cut each packet open and sprinkle grated cheese over vegetables.
Return packets to grill or broil until cheese is melted.
Serve immediately.
String Bean, Lima Bean, And Corn Saute
Saute onion in oil until golden brown.
Add other ingredients and toss.
Stir-Fried Pork With Baby Corn
Trim fat from pork, and cut pork into thin strips.
Combine pork and next 4 ingredients in a bowl; stir well, and set aside.
Combine water and next 3 ingredients; stir with a wire whisk until well-blended.
Set aside.
Coat a large nonstick skillet with cooking spray; add vegetable oil, and place over medium heat until hot.
Add pork mixture; saute 2 minutes.
Add corn and next 2 ingredients; saute 3 minutes.
Add cornstarch mixture; bring to a boil, and cook 1 minute or until thickened.
Remove from heat; drizzle the sesame oil over the pork mixture.
Yield: 4 servings serving size: 1-1/4 cups pork mixture and 1 cup rice.
Stir-Fried Asparagus And Mushrooms With Corn
Using a short, sharp knife remove corn kernels from cob.
Place kernels in a saucepan with 1/2 cup water and cook for 3 minutes.
Peel larger asparagus spears small ones need no trimming starting from just under the head and descending to the base.
Regardless of their size, you need to snap off the tough part at the base of the stem.
Cut asparagus diagonally into 5 centimeters 2 in slices and cut thick pieces in two lengthwise.
Wash mushrooms.
Brush a wok with oil and add slice of ginger and garlic clove.
When hot, stir-fry asparagus for about 30 seconds before adding mushrooms to stir-fry on high heat for 1 minute.
Add corn and its cooking liquid, stir, cover and cook until asparagus spears are tender.
Remove ginger and garlic and stir in soy sauce just before serving.
Squid With Sichuan Pepper Corn Sauce
Mix pepper corn sauce ingredients well.
Ea wash and clean squid, then drain.
Open out, remove membrane and flatten out.
Make diagonal criss-cross incisions, then cut into 12 bite sized pieces.
Boil stock or water and cook squid until curling.
Retrieve quickly, drain, mix with sauce mixture and spoon into serving dish.
Kong tourist association, 1986.
Squash And Corn Souffle
Cook squash and onion in boiling water until tender, but do not overcook.
Drain well.
Stir together cream, eggs, salt and pepper.
Beat well.
Stir in corn and cheese.
Pour into buttered baking dish or souffle dish.
Bake in 350 degree oven 30 minutes or until set.
Squash-Corn Casserole
Mix above ingredients and cook or steam until tender.
Drain and top=20 with: 3/4 cup grated cheddar or monterey jack cheese.
Bake about 10=20 minutes at 350.
Cindy mercer from cis d/l file chur-r, nf.
Spinach, Corn And Quinoa Chicken Soup
In a 3-quart saucepan, bring chicken broth and 2 cups water to boil over high heat.
Stir in quinoa and cooked chicken; simmer, covered, 15 minutes.
Add spinach, corn and scallions; return to boiling.
Reduce heat; simmer 4 to 5 minutes.
Season to taste with salt, pepper and hot pepper sauce.
Spinach And Corn Salad
Remove any coarse stalks from the spinach and shred.
Shred the chicory.
Halve the sweeteorn lengthways and cook in boiling salted water for 3 minutes, until just tender.
Drain and refresh under cold running water.
In a screw topped jar mix together the olive oil, garlic, wine vinegar, mustard and sugar.
Season.
In a large salad bowl mix together the spinach, chicory, sweetcorn and sprouted beans.
Pour over the dressing, toss well and serve immediately.
Spinach Corn Bread
Mix all ingredients together.
Pour into greased 8×8x2-inch pan.
Bake at 350 degrees f for 30 to 45 minutes or until brown on the outside and set in the middle.
Note: if the batter is too thick, add milk to thin it.
From gail schreiber, san diego.
Typed for you by joan macdiarmid.
Spicy Sweet Corn And Poblano Soup
Preheat oven to 350 degrees.
In a 6-quart heavy kettle cook the onion and garlic in 2 tablespoons oil over moderate heat, stirring, until softened.
Reserve about one third of the onions and garlic in a small bowl.
Wearing rubber gloves, slice jalapeno and chop roasted poblanos about 1 cup.
To onions in kettle add jalapeno and 1 cup corn kernels and cook over moderate heat, stirring, 2 minutes.
Add ground spices, 1/2 cup poblanos, and salt and pepper to taste and cook, stirring, 2 minutes.
Cut reserved corn cobs into thirds and add with broth to corn mixture.
Simmer soup, uncovered, 30 minutes.
In a small heavy skillet saute remaining kernels in remaining teaspoon oil over moderately-high heat, stirring, just until tender.
Discard corn cobs from soup.
Stir the cream and hot pepper sauce into soup.
Pour soup through a sieve into a bowl and in a blender puree solids with just enough liquid to make smooth.
Transfer puree and remaining liquid to a kettle add lime juice and cook over moderate heat, stirring occasionally, just until heated through.
Chop roasted bell pepper.
Add the bell pepper, remaining poblanos, reserved onions, sauteed corn, and chopped cilantro.
Cook until heated through and serve.
This recipe yields 8 cups.
Spicy Steak And Corn Soft Tacos
Heat oil in heavy large skillet over medium heat.
Add onion and bell pepper and saute until tender, about 10 minutes.
Transfer to plate.
Add steak to skillet and stir until no longer pink, about 1 minute.
Return onion and pepper to skillet.
Add corn, jalapeño, cumin and chili powder and stir until heated through.
Season with salt and freshly ground pepper.
Remove from heat and mix in cilantro.
Transfer steak mixture to heated bowl and keep warm.
Cook tortillas over gas flame or electric burner until they just begin to color.
Transfer to napkin-lined basket.
Serve tortillas, steak mixture, cheese, tomatoes and sour cream separately, so diners can assemble tacos at the table.
Spicy Roasted Red Pepper Corn Muffins
Preheat oven to 425f.
And butter twelve 1/3-cup muffin tins.
In a bowl whisk together cornmeal, flour, sugar, baking powder, baking soda, salt, and cheddar.
In a small bowl whisk together buttermilk, egg, butter, and chilies.
Add buttermilk mixture to cornmeal mixture, stirring until just combined, and stir in roasted peppers do not overmix.
Divide batter evenly among muffin tins and bake in middle of oven 15 to 20 minutes, or until golden and a tester comes out clean.
Spicy Roasted Red Pepper And Cheese Corn Breads
Into a bowl sift together cornmeal, flour, baking powder, baking soda, salt and sugar.
In a large bowl whisk together the eggs, buttermilk, butter, chilies, and the corn, add the cornmeal mixture and stir batter until it is just combined.
Stir in the roasted peppers, monterey jack and the coriander, divide the batter among 4 buttered and floured loaf pans, each 5 3/4 by 3 1/4 by 2-inches, and bake breads in the middle of a preheated 375 degree oven for 45 to 50 minutes, or until a tester comes out clean.
Remove the breads from the pans and let them cool, right sides up, on a rack.
The breads keep, wrapped well in plastic wrap and foil, chilled for 1 week or frozen for 1 month.
Spicy Hot Roasted Corn
Soak cleaned corn in cold water after removing silk.
Also cut a fresh cut where ear was removed from stalk.
After a few hours drain corn and wrap leaves of shuck tightly around each ear.
If you have to, tie the ears closed with the fibers of another shuck, or cotton string.
Roast on a grill, turning fairly often until the shuck is brown or black around all over! when corn is done, 10 -20 minutes depending on corn, etc.
, remove and pull back shucks.
Coat the corn with a baste of butter and chipotle in adobo.
Re-grill until the sauce carmelizes and adheres to the corn.
Chile-heads archives.
Spicy Green Onion Corn Muffins
Preheat the oven to 400f.
Oil a standard 12-cup muffin tin or two 6-cup tins.
In a large bowl, beat together the buttermilk, brown sugar, sour cream, egg and oil until well blended.
In a medium-sized bowl, stir together the cornmeal, flour, baking powder, baking soda, salt and chili powder.
Gradually add the flour mixture to the buttermilk mixture, stirring until blended.
Fold in the green onion, red onion, cheese and cilantro.
Divide the batter among the muffin cups, filling each one three-fourths full.
Bake for approximately 15 minutes, or until browned and firm to the touch.
Let cool in the pan briefly, then turn out of the pan.
Serve warm.
Makes 12 muffins.
“moist and flavorful.
Serve with chorizo, scrambled eggs and salsa.
” *ref “onions: a country garden cookbook,” by.
Spicy Corn Rolls
*if using self-rising flour omit baking powder and salt.
Dissolve yeast in warm water in large bowl.
Stir in 1-1/2 cups of the flour, the cornmeal, buttermilk, shortening, sugar, baking powder, salt, cumin, allspice and red pepper until smooth.
Stir in remaining flour until dough forms.
Turn dough onto floured surface.
Knead gently about 1 minute or until smooth.
Cover and let rise 10 minutes.
Grease cookie sheet.
Divide dough into 12 equal parts.
Shape each part into ball and place 1 inch apart on greased cookie sheet.
Let rise in warm place 30 minutes.
Heat oven to 350 degrees.
Cut an x shape about 1/2 inch deep in top of each.
Bake 15 to 20 minutes or until golden brown.
1 dozen rolls; 150 calories per roll.
Spicy Corn Relish
Combine all ingredients in heavy large saucepan.
Bring to boil, stirring occasionally.
Reduce heat; simmer until almost all liquid has evaporated, stirring occasionally, about 45 minutes.
Cool completely.
The relish is good to use as a sandwich condiment, a dip for tortilla chips, or tossed with cold cooked pasta for a light salad.
Can be made 5 days ahead.
Cover; chill.
Bring to room temperature before using.
Spicy Corn Ragout
Heat oil in large, deep skillet or dutch oven.
Add garlic and onion.
Cook gently until tender and fragrant, but do not brown.
Add red peppers, and jalapenos.
Cook for 5 to 10 minutes.
Stir in corn and mix together well.
Add stock and bring to a boil.
Cook gently for 5 minutes.
Stir in spinach and cook for 5 minutes longer, just until wilted.
Add pepper, salt, if desired and basil.
Taste and adjust seasonings, if necessary.
Notes: original recipe calls for 1 teaspoon of olive oil for frying the garlic and onion.
I substituted the chicken broth.