50 corn eat Recipes

spaghetti sauce (i use del monte garlic and herb, or four cheese), tomato sauce, zucchini, chopped fine, sweet corn, red pepper, chopped fine (i use 1/2 red, 1/2 green ), carrot, grated, onion, chopped fine, stalks celery, chopped fine, olive oil, garlic, minced, brown sugar, basil, oregano, ground beef or 1/2 lb ground chicken, browned (optional), salt and pepper, spaghetti noodles or 6 oz boxes angel hair pasta or 6 oz boxes penne pasta, water

ground beef or 1 lb ground venison or 1 lb ground turkey, onion, diced, green pepper, diced, chili beans , with sauce, mushroom pieces, tomato soup, tomato sauce (or spaghetti sauce), garlic powder, parsley, basil, oregano, chili powder, tortilla chips, whole, crushed or corn chips, cheddar cheese, grated, onion, minced, sour cream

muffin pans, a special metal baking pan , sometimes referred to as a muffin tin, with 6 or 12 cup-shaped depressions. most often this pan is made from aluminum., muffin cups are, standard muffin cup is about 2 1/2 inches in diameter and holds 1/4 to 1/3 cup batter., giant or texas-size muffin cup is about 3 1/2 inches in diameter and holds 5/8 cup batter., muffin cup is about 1 1/2 to 2 inches in diameter and holds 1/8 cup or 2 tbsp batter., muffin-top cup is about 4 inches in diameter but are only 1/2 inch deep ., substituting a different size muffin cup, substitute another size muffin cup for original size listed in recipe. if substituting a larger size muffin cup the recipe will yield fewer muffins and if using smaller size muffin cup the recipe will yield more muffins. the bake time will be changed also. bake a larger muffin longer than the original time and smaller muffins a shorter time., tips on baking muffins, grease muffin cups by spraying each cup with no stick cooking spray or using a paper towel dipped in shortening to grease each cup., use paper liners in muffin cups for easy clean-up., if muffin cups are filled more than 3/4 full the muffins will have flat, flying saucer tops. if sufficient room is not allowed for muffins to expand before reaching the top of the cup the muffin will flatten on top., if some muffin cups will remain empty during baking , put 2 to 3 tbsp water in the unused muffin cups to keep the pan from warping., if baked muffins stick to the bottom of the muffin cup, place hot muffin pan on a wet towel for about two minutes., source : land o lakes, all about muffins, are you eating muffins or cupcakes, hot breads are always a hit and muffins are 1 of the easiest to make. they are more quickly and easily made than biscuits and no kneading, rolling or cutting is required. they can be a savory, last minute dinner muffin or a sweet delicious breakfast muffin. made using whole-wheat flour, wheat germ, bran, honey, fruits and nuts they can be very nutritious. but like the healthy granola craze which turned into candy bars, muffins also can quickly turn into cupcakes. eating cupcakes for breakfast is your choice, but don tsp tell yourself you are eating healthy breakfast muffins. a recent magazine article revealed some muffins available in new york delicatessens were claimed to be low fat, but actually contained up to 23 g of fat. that s more fat than two egg mcmuffins., what is the difference between muffins and cupcakes, some say cupcakes have frosting. a basic formula for muffins is 2 cups flour, 2-4 tbsp sugar, 2 1/2 tsp baking powder, 1/2 tsp salt, 1 egg, 1/4 cup oil, shortening or butter, 1 cup milk. when the fat, sugar and egg ratio in a recipe reaches double or more than this, you have reached the cake level., other technical difference between muffins and cupcakes, method of cooking is different for muffins and cupcakes. the muffin method is by far the fastest and easiest. flour, sugar, baking powder and salt (all the dry ingredients) are mixed together. this is where the leavening can be uniformly dispersed into the flour. sugar is mixed with the flour to prevent the flour from lumping when combined with the wet ingredients., making and baking muffins, in a large bowl, oil (or melted butter) and egg are beaten together to form an emulsion to disperse the fat more uniformly. then the milk is stirred in. this much mixing can be done ahead and held. the two are combined just before baking., combine, cut and fold liquid into the dry ingredients. mix only to combine. batter will be lumpy but no pockets of dry ingredients should remain. the general rule is only 12 strokes., bake as soon as it s mixed. when filling cups, do not mix batter between scoops. excessive mixing causes loss of leavening., cake method for making muffins, sometimes muffins are made using the cake method , i.e. cream the fat and sugar, add eggs, add the dry ingredients and milk alternately. this is more time consuming but produces a lighter, more tender, cake-like muffin., perfect muffin, perfect muffin has a thin brown crust , a slightly rounded top with a pebbled appearance and a moist, even interior. there should be no peaks, no tunnels which are usually caused by excessive mixing and too much liquid (muffin batter should not be fluid)., more leavening is not better, just because a recipe is in print does not mean that it is in balance. a guide for leavening 2 cups of flour in a recipe is either 2 1/2 tsp double acting baking powder, or 4 tsp fast acting baking powder, or 1/2 tsp soda plus 1 cup buttermilk (for the acid) and 1 1/4 tsp baking powder. excess baking powder and soda taste bitter., here are a few tips for altering muffin recipes, substitute 2 egg whites for 1 egg in the recipe. if these are stiffly beaten and folded in at the end it will produce a lighter muffin with less fat., use non-fat milk instead of whole milk ., use salad oil in place of butter. in place of the fat in the recipe , use 1-fourth of the oil and replace the other three-fourths with fruit puree such as applesauce. jars of baby food fruits provide a quick choice of purees other than apple. adding non-gluten grain products (bran, germ, oatmeal, corn meal) for part of the flour makes a more tender muffin., create your own taste sensations, begin with the basic formula and change 1/2 cup of the flour to corn meal, bran, wheat germ, rye, oatmeal or leftover cooked cereal. add 1/2 to 1 cup chopped apple, dates, prunes, raisins, apricots, figs, blueberries, cranberries, cheese, nuts., make your favorite muffin mixes by measuring the dry ingredients twice (or more ) into two separate bowls. use 1 and package 1 with the list of wet ingredients to be added when mixing at a later date.

chopped seeded tomato, chopped fresh cilantro, olive oil, cider vinegar, grated lime rind, fresh lime juice, salt, ground cumin, chili powder, black pepper, garlic clove, peeled, sliced lettuce, chopped cilantro, cooked fresh corn or 1/2 cup frozen corn, cooled, chopped ready-to-eat cooked boneless skinless chicken breasts (about 2 breasts), chopped tomato, chopped green bell pepper, diced red onion, shredded reduced-fat sharp cheddar cheese, black beans, rinsed and drained, baked non-fat tortilla chips (about 4 oz)

uncooked large shrimp, peeled and deveined, taco seasoning, divided, olive oil , plus, olive oil, divided, onion, finely diced, cider vinegar or 3 tbsp red wine vinegar, diced red bell peppers, garlic, minced, ground coriander, sugar, corn tortillas , cut into 1/4 inch strips, ready to eat salad greens, tomato, chopped, black beans, rinsed and drained, shredded colby-monterey jack cheese

ready-to-eat ham (can also use pre-sliced ), dark corn syrup, honey, butter

rockweed, whole 6-lb fish (striped bass, salmon, or bluefish, etc.), gutted and scaled, red bliss or medium maine potatoes, sweet potatoes, white boiling onions or small spanish onions, jumbo sea clams (optional; used for flavoring, not eating), soft-shell clams (steamers), mussels, periwinkles, linguica , chorizo or other sausage, live 1-lb chicken lobsters, ears sweet corn, extra-large eggs, unsalted butter

chocolate chips, white corn syrup, water, butter or 1 tbsp margarine, ready-to-eat cereal

extra virgin olive oil, divided, frozen shrimp, small ready -to-eat, onion, diced, green bell peppers, diced, fresh corn, tomatoes, diced, dried parsley, dried dill, mild curry powder, cayenne (to taste), garlic cloves, minced, low sodium vegetable broth, clam juice, lemon juice, quinoa, rinsed

olive oil, white onion, chili powder, kidney beans, yellow split peas, black beans, romano beans, corn kernels, vegetable broth, crushed tomatoes, tvp, all bran buds, dark chocolate

taco seasonings or chicken taco seasoning, olive oil, cracked black pepper to taste, pork tenderloin, (diced into small bite size pieces), pico de gallo, ripe tomatoes, diced and seeded, white onion, diced, red onion, diced, fresh cilantro, chopped, jalapeno, seeded and chopped, garlic, minced, cracked black pepper, salt, juice of 1 lime, fixings, corn tortillas, fresh guacamole (if desired), shredded mexican blend cheese, shredded lettuce, sour cream, lime wedges (allow at least 1/2 per serving)

unsalted butter , cut into pieces, freshly brewed coffee, water or milk, unsweetened dutch-process cocoa, all-purpose flour, granulated sugar, baking powder, fine salt, baking soda, sour cream, eggs, room temperature, pure vanilla extract, sugar , for dusting, semisweet chocolate, finely chopped, canned unsweetened coconut milk, corn syrup, unsweetened coconut chips or shredded coconut, lightly toasted, equipment : 12 cup jumbo muffin tin

cooked ready-to-eat shrimp, chopped if large, prepared black bean and corn salsa, corn taco shells, shredded lettuce, fresh cilantro , for serving, optional, fat-free sour cream , optional

yellow bell pepper (diced ), red bell pepper (diced ), orange bell pepper (diced ), black beans (drained and rinsed ), fresh tomatoes (diced ), ro-tel tomatoes (or mexican stewed, chop these and add the juice), garlic cloves (chopped ), corn (drained ), white shoepeg corn (drained ), fresh cilantro (i chop a good sized handful in the food processor and throw it in), cayenne pepper, garlic salt, to taste (i use about 1/2 tsp), salt and pepper, hot pepper (chopped , i almost never use it because then my kids won tsp eat it, but if you like it hot, go for it!) (optional)

coco pops cereal (180g, coco pops), dark eating dark chocolate, chopped coarsely, butter , chopped coarsley, light corn syrup (60ml)

white wine vinegar, water, extra-virgin olive oil, salt, cracked black pepper, torn romaine lettuce, ready-to-eat roasted skinned , boned chicken breasts, shredded (such as tyson), diced tomato, chopped smoked ham (about 1 1/2 oz), no-salt-added whole-kernel corn, drained, crumbled blue cheese, red onion slices (optional)

butter or 2 tbsp margarine, brown sugar, fresh pear, nutmeg, eggs , seperated, warm light corn syrup, vanilla, melted shortening, flour, baking powder, salt, ready to eat natural bran, cream (optional) or ice (optional)