47742 marsha way making corn Recipes

makes twelve 6-inch tortillas ., masa harina, minced chipotle chiles in adobo sauce, vegetable oil, salt, warm water, making corn tortillas, roll the dough into balls (about 3 tbsp of dough each)., line the bottom of the tortilla press with a sheet of parchment paper, and lay a ball of dough in the center., top with another sheet of parchment paper and press the dough into a 5 or 6-inch round tortilla; set the parchment-encased tortilla aside and repeat with the remaining dough., cook: toast the torillas , 1 at a time, in a hot, dry skillet, without moving, until the tortilla moves freely when the skillet is shaken, about 30 seconds. flip and cook the second side until the edges curl and the underside is spotty brown, 30 to 60 seconds.

dry yeast (about 2 1/4 tsp), granulated sugar, warm water (105o to 115o), all-purpose flour, divided, granulated sugar, ground nutmeg, salt, evaporated skim milk, divided, water, egg, lightly beaten, dark brown sugar, divided, dark corn syrup, margarine or butter, chopped pecans, ground cinnamon

white sugar, butter, softened, almond extract, cream cheese, make ahead cookie mix, egg, separated, sliced almonds

sugar, all-purpose flour, baking powder, salt, eggs, whipping cream, butter or 1/2 cup margarine, melted, fresh corn kernels (about 12 ears ) or 6 cups frozen whole kernel corn or 6 cups canned white shoepeg corn, drained

yellow cornmeal, unbleached flour, baking powder, salt or pepper, nutmeg (optional), egg, milk, green onions, thinly sliced, green and white parts, red pepper flakes, slightly crushed (optional), corn , either canned, fresh (reserve 1/4 cup liquid if using canned ) or 6 oz frozen (reserve 1/4 cup liquid if using canned ), oil (for frying )

mission artisan corn & whole wheat tortillas, garlic, minced, jalapeno pepper, minced, ground cumin, cilantro, chopped, limes, juiced, sugar, olive oil, flank steak, heirloom tomatoes, cut into large chunks, crumbled cotija cheese, bibb lettuce leaves, salt and black pepper as needed, corn , fresh cut from cob or frozen sweet kernels, red onion, diced, poblano pepper , cut into strips

bacon, chopped, onion, chopped, potato, peeled cubed, red bell pepper, chopped, milk, creamed corn, corn, frozen or 1 cup corn, fresh, fresh thyme, chopped

corn beef hash, eggs, salt and pepper, jiffy corn muffin mix (or other corn bread or muffin mix), egg, milk

flavored seasoned stuffing mix (pork , chicken, cornbread or rice is ok), cooked ground beef (optional), cooked ground sausage (optional), ham, chopped (optional), corn (optional), tomatoes , deseeded,chopped (optional), broccoli florets (optional), sliced mushrooms (optional), chopped red peppers or 2 cups yellow peppers or 2 cups green peppers (optional), peas (optional), shredded cheddar cheese, eggs, milk

unsweetened cocoa, sugar, light corn syrup, evaporated milk (not sweetened condensed milk), sour cream, sweet (unsalted) butter, vanilla extract

ground beef, lg onion chopped, rotel tomatoes and green chiles, cream of mushroom soup, cream of chicken soup, enchilada or taco sauce, cheddar cheese shredded, corn tortillas quartered, ranch style beans drained, chili powder

crisp oat cereal squares, corn -and-rice cereal, crisp wheat cereal squares, lightly salted mixed nuts, ranch dressing mix, vegetable oil

how to make dashi, there are several type of dashi , each for it s own use., ichiban dashi (1st brewed); for clear soup or noodle soup., niban dashi (2nd brewed); for general use., konbu dashi ; for nabemono and tofu., niboshi dashi ; for miso soup., ichiban dashi (1st dashi), cm square of konbu (10g dried kelp), dried katsuobushi, water ., niban dashi (2nd dashi), recycled kelp and katsuobushi from 1st dashi, cm square kelp, water, katsuobushi ., konbu dashi, cm square dried kelp, water, niboshi dashi, niboshi (dried baby sardines), water .

make sure the shortening and baking powder or baking soda are fresh., measure the ingredients carefully to ensure your biscuits will rise well and be light and fluffy., cut the shortening into the flour using a pastry blender , two table knives, or a wire whisk until the mixture looks like fine crumbs. thoroughly blending the shortening and dry ingredients produces flaky biscuits, make biscuits the same thickness , roll the dough between 2 dowel rods or sticks, 1/2 inch thick and 14 inches long., push the biscuit cutter , dipped in flour, straight down into the dough for even-sized biscuits. cut biscuits as close together as possible., if you don tsp have a biscuit cutter , use a sharp knife or use cookie cutters for fun shapes

butter, unsalted, melted (plus additional for coating pan ), corn, fresh (approximately 2 ears of corn), cream-style corn, sour cream, corn muffin mix, green onions, thinly sliced, ground black pepper, salt

poblano chile casserole with corn and cheese, fresh poblano chiles, butter, yellow onion, chopped, garlic cloves, minced, fresh corn kernels, or frozen thawed (from about 6 ears or two 10-oz packages), grated manchego or monterey jack cheese, cooked white rice, crema or sour cream, red salsa (see recipe below ), grated queso anejo or parmesan cheese, char chiles over gas flame or under broiler until blackened on all sides. enclose in plastic bag and let stand 10 minutes. peel chiles. starting at stem end, carefully cut 1 slit down length of each chile, leaving stems and tops intact if possible. carefully remove seeds and veins from chiles., preheat oven to 350 degrees f. melt butter in heavy large saute pan over medium heat. add onion and saute until translucent, about 5 minutes. add garlic and saute 1 minute longer. add corn and saute 2 minutes. season to taste with salt and pepper. cool completely. stir in manchego or monterey jack cheese. stuff chiles with corn mixture., butter 15x10-inch baking dish. place rice in prepared dish. nestle stuffed chiles in single layer into rice. mix crema and red salsa in medium bowl; pour over chiles and rice. sprinkle with anejo cheese., bake until chiles are heated through and sauce bubbles, about 25 minutes (about 40 minutes for refrigerated casserole)., red salsa, vegetable oil, yellow onion, thinly sliced, garlic, sliced, fresh jalapeno chili pepper, stemmed, seeded and thinly sliced, salt , or to taste, canned plum tomatoes with their juices, in a saucepan over medium heat , warm the vegetable oil. add the onion and saute until soft, about 10 minutes. add the garlic, chili pepper and salt and cook for 2 minutes longer. add the tomatoes and their juices and reduce the heat to low. cook the tomatoes, stirring occasionally to break them up, until soft and the juices have reduced by half, 10-15 minutes., let cool slightly , then transfer to a blender. puree until smooth, then strain through a sieve placed over a bowl. set aside to cool completely for use as a table salsa. or reheat gently over low heat to use hot. to store, cover tightly and keep in the refrigerator for up to 4 days or in the freezer for up to 1 month.

lard, diced smoked ham steak (about 8 oz), chopped white onion, chopped red bell pepper, chopped green bell pepper, garlic cloves, chopped, fresh corn kernels (cut from about 4 ears of corn) or 2 cups frozen corn kernels, smoked ham hock, yukon gold potato, peeled , cut into 1-inch pieces, water

corned beef brisket (i use corned round, not brisket), pepper, canola oil, diced carrots, carrots , quartered lenthwise, onion, chopped, onion, quartered, celery ribs, diced, dark brown sugar, dried thyme, ale (i use killians irish red), dijon mustard, head of cabbage, cut into 6 wedges (about 2 lb), milk, dijon mustard, prepared horseradish, squeezed dry (reserve juice), corned beef, cooking liquid, dried thyme, pepper, cornstarch, minced fresh parsley or 2 tbsp chives