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Alu matar (potatoes and peas in onion-tomato sauce) "One of the better known dishes of Uttar Pradesh cuisine, this is a
favorite at occasions ranging from a wedding buffet to a family
picnic. It goes exceptionally well with Deep Fried Wheat Bread, a
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Super creamed corn 1. combine ingredients in slow cooker.
2. Cover. Cook on low 4 hours.
3. Server with meat loaf, turkey, or hamburgers.
A great addition to a holiday that is
easy and requires no last-minute preparation. It also frees the stove and oven for other food
Mexican corn stew Seed and dice the jalapeno peppers. Dice the tomatoes. Thinly slice
carrots and celery stalks. Seed and dice red peppers. Crush 2 cups of
corn chips(optional). In large fry pan over medium high heat saute
the onions and garlic for 5 minutes. Ad
White corn and chipotle soup (vegetarian) Shuck and clean corn, and reserve corn cobs after removing kernels. Place the corn cobs in a pot large enough to hold them. Cover them with water, add a pinch of salt, and bring to a slow simmer, uncovered, for 20 to 30 minutes. Remove cobs, strain stock,
Mexican quiche 2 Heat tortilla and place in small greased dish. Top with half of the cheese.
Cook sausage and pepper and add to dish. Mix together remaining ingredients
and pour over dish. Top with rest of cheese. Bake at 350 degrees for 30 to
35 minute
Sour cream potatoes Mix all ingredients together except for cornflakes and butter. Place in large casserole and bake @ 350 degrees for 45 minutes. Remove from oven. Top with cornflakes and butter or margarine. Return to oven and bake 15 minutes longer.
Spam stuffed potatoes florentine Heat oven to 350'F. Spray a shallow rectangular 2-quart baking dish with vegetable cooking spray. In a large nonstick skillet, saute SPAM in butter 3 minutes. Add onion, spinach, and thyme; cook and stir 2 minutes. Set aside. Cut a thin slice off the
Mexican-style hot chocolate *Not aspertame - loses sweetness when heated.
For cocoa mix, in a storage container combine dry milk powder, cocoa
powder, sugar substitute and cinnamon. Mix well. Cover and store in
a cool, dry place up to 8 weeks.
For each serving, place
Indian dry potatoes Cut the potatoes into half inch cubes. Heat the ghee in a heavy non-stick pan over moderate heat. When it is hot but not smoking, add the red or green chilies, whole spice seeds (cumin and perhaps black mustard seeds), ginger root, and asafetida. Fry u
Gourmet potatoes Cook potatoes in skins, cool. Peel and shred coarsely. In a saucepan over low heat, combine cheese and butter. Stir occassionally. Remove from heat and blend in sour cream, onion, and seasonings. Fold in potatoes and turn into greased 2 quart casserole. D
Corn and pepper saute Combine corn, bell peppers, and butter in a large skillet. Cover and cook
over medium heat 2 minutes. Reduce heat. Add half-and-half, season with
salt and pepper, and cook uncovered over low heat 5 to 7 minutes more, or
until liquid is absorbed. S
Albuquerque corn-bread stuffing Prepare corn bread: Preheat oven to 350 degrees. Grease 13x9 metal baking
pan or deep 12 inch skillet with oven safe handle.
In large bowl, with spoon, mix cornmeal, baking powder, baking soda, and
solt. Stir in buttermilk and remaining ingredient
Broiled parmesan potatoes (oregon) Stir together margarine or butter basil, paprika, garlic powder and pepper.
Place potato slices in a single layer on the unheated rack of a broiler
pan. Brush margarine mixture over both sides of potato slices. Broil about
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Red potatoes with creme fraiche and salmon caviar Boil potatoes gently until just cooked. Be cautious not to overcook.
Cool potatoes. Cut in half, facing cut side up. Slice a very small amount
off the bottom to help the potatoes rest flat. Scoop a small well out of
the cut half.
Fill with creme a
Beef & corn pie Heat oven to 400 degrees. Cook ground beef and onion in 10 inch skillet, stirring occasionally, until beef is brown; drain. Stir in corn, tomato sauce, bell pepper, basil, oregano, salt and pepper sauce. Prepare crust. Crust: Mix flour, cornmeal and s
Canadian corn chowder 2 tb shredded carrots
1 1/2 ts All-purpose flour
1/2 c Skim milk
3 oz Pared potatoes, diced
1/2 ts Salt
1 ds marjoram leaves
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In 2-quart saucepan heat margarine until bubbly and hot; add bacon, onion,
Bacon peanut butter corn bread 1. In a heavy 10" skillet cook bacon until golden and crisp. Drain on
paper toweling; set aside. Pour off all but about 1 teaspoon bacon
fat from pan. Place pan in oven, then set oven temperature to 425'F.
2. Stir together cornmeal and s
Ham and potatoes au gratin Preheat the oven to 400 Degrees F. Butter a 2-qt casserole and set
aside.
Melt the 3 tb of butter in a 2-quart saucepan, on moderate heat, and
add the flour; cooking for 2 minutes, stirring constantly. Add the
milk and cook until thickened, st
Roasted corn and shrimp salad Get your grill warm or preheat your oven to 450 degrees.
In a non-stick pan with a little oil cook the shrimp until pink and firm. Remove the shrimp from the pan to a plate covered with paper towels and let them rest until cool. Cut each shrimp into bi
Capirotada - mexican bread pudding To one quart boiling water add brown sugar, clove, cinnamon, and butter.
Simmer until light syrup forms, then remove the clove and cinnamon. Cut 1
loaf raisin bread into cubes and dry in 250F oven until crusty. Rinse 1 cup
raisins in hot water, th
Sage creamed corn bruschetta with prosciutto Lightly brown butter in saute pan over med high heat, add sliced garlic. Cook garlic is light brown. Add sage and saute till aromatic. Add corn and saute for one minute. Add salt and pepper. Add cream and simmer until cream is reduced in half, about 4 to
Lentil & corn soup Saute the onion and carrots in a large saucepan over low heat, stirring occasionally, until the onions are translucent. Add water, lentils, tomatoes, corn, and sweet potato. Bring to a boil, reduce heat, cover and simmer for 25 min. Add the tamari, rice a
Dot's corn Mix all together and put in a glass casserole dish and bake one hour at 350 to 375 F.
Mexican stuffed chicken : 1 tb Dried bread crumbs
: 1 tb Grated Parmesan cheese
: 2 tb Mild green chilis, chopped
1/2 ts Chili powder
: 1 Egg, beaten
: 1 oz Moneterey Jack cheese, cut
-into two slices, 3 x 1 in.
MEXICAN STUFFED CHICKEN
Preheat oven to 375.
Sweet potatoes a l'orange 2 tb Margarine, melted
1/2 ts Ground Cinnamon
16 x Apricot Halves, dried
Arrange the sweet potatoes in a shallow baking dish. Combine the
margarine and cinnamon. Pour over the potatoes. Arrange the
apricot halves on top. Cover the dis
Curried potatoes Bring a large saucepan of water to a boil. Add potatoes and cook, covered,
15 to 20 minutes, until tender. Drain in a colander. In a large non-stick
skillet, heat butter and saute garlic and onion until softened. Stir in
curry powder. Add p
Skillet scalloped potatoes 1. Slice red potatoes with skins on and place in steamer with snow peas or
green vegetables of choice. Steam for about 15 minutes.
2. While potatoes & vegetables are steaming, saut‚ onions, carrots &
garlic in large non stick fry pan (sp
Sage mashed potatoes In a greased 2-quart casserole combine potatoes and onion. In a 1-cup
measure combine water, oil, sage, salt, and pepper; drizzle over potatoes
and onion.
Bake, uncovered, at 450F degrees for 40 to 50 minutes or until the
vegetables are tender,
Tuna stuffed potatoes Cut a thin slice from one flat side of each potato. Scoop out the interior
of the potato into a bowl. Mash, adding the hot milk; whip until fluffy.
Add the green onions, egg and butter, whipping mixture well. Season with
salt and cayenne. Fo
30-min: pepper corn paella - vegetarian In large nonstick skillet or paella pan, heat oil over medium heat; cook
onion, garlic, rice and turmeric for 4 minutes or until onion is softened.
Stir in stock, salt and pepper; bring to boil. Reduce heat, cover and
simmer for 10 minutes.
Acapulco-los arcos mexican rice Saute onion and rice in lard until lightly browned, 6 to 10 minutes,
stirring constantly. Turn into baking dish or casserole.
In a large saucepan, combine chicken broth, tomato juice, tomatoes,
parsley, garlic, cumin and salt and pepper. Bring to
Crusty potatoes, tomatoes, and onions baked with olive oil & garlic Preheat the oven to 400. In a large bowl, combine the potatoes, inions, garlic, and tomatoes. In a small bowl, beat together the tomato paste, olive oil, water, oragano, salt and pepper. Pur over the vegetable mixture and toss to coat well. Spread thi
Cheddary scalloped potatoes In skillet over medium heat, in hot margarine, cook onion until
tender.
Stir in soup, milk and pepper. Heat to boiling. Add potatoes.
Reduce heat to low. Cover, simmer for 5 minutes, or until hot and
bubbling. stirring occasionally. Garnish
Bay leaf roasted new potatoes Preheat oven to 375 degrees. Butter a 13 x 9-inch baking dish. Set aside.
Quarter new potatoes; place in prepared baking dish.
In a small bowl combine lemon juice, oregano, basil, lemon rind, salt and pepper. Gradually whisk in oil. Pour oil mixture
Corn bread dressing Mix a little of the cornbread stuffing mix with cornbread.
Cut up apple, celery and onion and add to mix.
Place cooked turkey neck trimmings and liver in cornbread mix. Add
poultry seasoning and bake in dish alone.
Grangers' corn bread Cream sugar and shortening, add eggs and beat smooth. Add dry
ingredients sifted together alternately with sour milk. Bake in layer
cake tins in oven about the same temperature as for layer cake and
same length of time.
Note: Time and temperatur
Garlicky mashed potatoes Calories per serving: 224
Fat grams per serving: Approx. Cook Time: :30
Peel Potatoes and cut into quarters. Place in medium saucepan with
garlic and salt; add enough cold water to cover. Bring to boil over
high
Spicy corn Thaw frozen corn or drain canned corn and set aside. Place the
ground cumin, ground coriander, salt, 1 fresh green chili, and the
onion in a mortar and grind with a pestle to form a smooth paste.
Alternatively, process in a food processor to a smo
Sweet corn in husks Trim excess silk off end of corn with kitchen scissors. Place corn in a deep container; cover corn with cold water and soak at least 1 hour. When ready to cook, remove corn from water; shake to remove excess water.
Place corn on cooking grate and cook for
Tomatoes stuffed with corn slaw Slice tops of tomatoes & scoop out their insides. Reserve for another use.
Set tomatoes on a platter.
In a large bowl, toss together the remaining ingredients. Spoon into the
tomatoes, serve or wrap & store in the refrigerator overnig
Balsamic-braised short ribs with horseradish mashed potatoes Preheat oven to 300F .
To prepare ribs, heat a large Dutch oven coated with cooking spray over
medium high heat. Sprinkle ribs with 1/2 tsp salt and 1/2 tsp pepper. Add
half of ribs to pan; cook 8 minutes or until browned, turning
occasionally. Remove
Scandinavian-style potatoes Preheat oven to 450°; oil a large glass baking dish.
Peel and cut (in half lengthwise) potatoes.
Place each half, cut side down, on a cutting board.
Arrange two chopsticks on both sides of potato and thinly slice across the potato. (The chopsticks keep yo
3 bean salad - mexican style Drain canned beans, combine with green pepper and onion. Set aside. Combine
remaining ingredients, except taco seasoning. Pour over vegetables, mixing
well. Cover and marinate in refrigerator overnight or 24 hours, stirring
occasionally. Before
Mexican hot chocolate Heat milk in a large saucepan just to scalding. Stir in chocolate and cinnamon until chocolate melts, then beat with a rotary beater until smooth. Beat eggs well in a small bowl; slowly beat in about 1 cup of the hot chocolate mixture, then beat back into
Alabama corn sticks Sift together cornmeal, baking powder, soda, sugar, and salt, stir in
buttermilk and egg, mixing well. Heat well greased cast iron corn stick
pans in a 400 degree oven for 3 minutes or until very hot. Spoon batter
into pans, filling two thirds ful
Cheesy corn bread Combine the dry ingredients, then stir in the cheddar cheese. Combine the
egg with the milk and oil. Stir into the cheddar mixture, mixing until
just moistened. Pour the mixture into a greased 9-inch square baking pan.
Bake at 425 degrees F. for 20 min
Twice-baked potatoes Scrub baking potatoes with a brush. Prick with a fork in several places.
Place potatoes in a shallow baking dish. Micro-cook, uncovered, on 100%
power for 6 to 8 minutes or till potatoes
are tender. Cut a lengthwise
slice from the top of each potato.
Skillet sweet potatoes Melt butter and bacon drippings in skillet. Add water and sweet potatoes.
Sprinkle sugar over all.
Cook, uncovered, over medium heat, stirring frequently, until potatoes are
tender and the sauce thickens. This takes about 30 minutes.
Note: For a
Lemon-chive potatoes Heat 1 inch salted water to boiling. Add potatoes. Cover and return to a
boil. Cook until tender, 20 to 25 minutes; drain and keep warm.
Heat remaining ingredients just to a boil. Put warm potatoes into a
serving dish; pour lemon butter over potat
Sweet potato corn bread Boil or steam sweet potatoes until tender, about 15 or 20 minutes.
Drain throughly; press through sieve into a medium bowl. Set aside to
cool slightly.
Heat oven to 375 degrees. Sift together cornmeal, flour, baking powder,
salt, bakin
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