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Food Home:- Home: Cooking: Fruits and Vegetables: Corn:
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- Bean and Corn Salad
Uses frozen corn. - Blue Cornmeal Crepes
Uses all-purpose flour and blue corn meal; use with favorite salsa or seafood stuffing. - Bottomless Corn Pie
An authentic Pennsylvania Dutch meatless supper. From Gretchen's Cookbook. - Cold Corn Salad
Spice cold salad that uses frozen whole kernel corn. - Corn and Wild Mushroom Quesadillas
Uses fresh corn kernels and fresh mushrooms such as shiitake, oyster or cremini. - Corn Dogs
Uses cornmeal and a pound of hot dogs. - Corn Fritters
Provides step by step instructions with photos and reader comments. - Corn on the Cob
Basic instructions for cooking fresh corn on the cob. - Corn Pancakes with Maple Fruit Compote
Uses cornmeal, buttermilk, assorted fruit and maple syrup, among other ingredients. - Corn Pudding Recipe
Uses fresh corn kernels, eggs, pimento, bell pepper, milk, butter and spices. - Corn Relish
Uses fresh corn, green peppers, and other garden vegetables. - Cream Corn Pancakes
Simple, three-ingredient recipe for pancakes. - Fried Green Corn
Uses 6 ears. - Grits
Includes information on grits. - Maque Choux
Uses fresh corn kernels, onion, green bell pepper and tomatoes; serves 10. - Mom's Tamale Pie Recipe
Uses corn meal and canned corn kernels. - Roasted-Corn Salsa
Requires three ears corn, red bell peppers, and Anaheim chilies. From Betty Crocker. - Scalloped Corn
Uses canned corn and creamed corn, corn bread, eggs, butter, and sour cream. - Scalloped Corn
Made with fresh or canned cream-style corn. - Selecting, Storing and Serving Ohio Sweet Corn, HYG-5516-93
Information provided by Ohio State University Extension. Includes a recipe for scalloped carrots and corn. - Smoky Ranchero Corn
Includes bacon and ranch salad dressing. - Watch Your Garden Grow - Corn
Information on the many varieties of corn available, tips for growing and recipes. - Wild West Corn
Uses canned corn, cream cheese, milk, green chilies, and pimentos.
Random Indian Recipes:-
- Aamras
Soak alphonso mangoes in water for 1 hour. After 1 hour press mangoes by fingers lightly. Remove the tip and skin of mangoes. Press and take out the pulp into a bowl. With the help of milk take out all the remaining pulp of the seeds. Mix both in the blender and blend till smooth. Add sugar and elaichi powder. Enjoy with hot puris. - Bangda Fish Curry
Clean the pieces. apply salt and 1/2 tsp turmeric powder. Keep aside for 30 min. On hot tava fry urid dal for a min. Then in a mixture take fresh coconut,onion,red mirchi powder,turmeric powder,urid dal,methi seeds,coriander seeds and black pepper. Make fine paste using enough water. In a pan ... - Plain Dosa
Wash rice,urad dal and methi seeds and soak in a water for atleast 4 hours. Grind to a smooth paste with a water.and keep aside for atleast 4-5 hours. Add salt and mix well. Heat a non-stick tava and grease with butter or oil. when hot, sprinkle a little ... - Mango Milk Shake
Remove the skin of mango and collect the pulp. In pulp add sugar and 1 cup of milk. Mix above ingredients in mixer to make fine pulp. Now add remaining milk and elaichi powder. Mix well and keep in refrigerator to cool. While serving you may add mango pieces to decorate. - Bhakarwadi
In a dish take maida,1 cup besan and add salt . Knead hard dough with 2 tbsp oil and a little water. Cover with a moist cloth. Roast coconut,sesame and khuskhus seeds lightly. In a mixer take sesame,khuskhus,grated coconut and Fennel seeds. Run a mixie for a minute. In a dish take roasted 1 tbsp besan, ground paste,ginger garlic paste,red chilly powder, garam masala powder,cumin powder,coriander powder,asafoetida, sugar and salt. Mix well and add 2 tsp water. Take a midium size ... - Nimbu ka Meetha Aachar
Wash lemons cleanly. Dry the lemons with a clean muslin cloth. Cut the lemons into 4 pieces. Apply salt and keep them in a jar. Place the jar in the sun for 4-5 days. Dry roast the whole masalas together. Grind them coarsely. Add the freshly ground masalas & crushed jaggery to the lemons. Keep the jar of lemons in the sun again for 4 days. Open the jar and ... - Medu Vada
Soak urd dal in water for at least 5 hours and grind it without water. Add salt,black pepper powder and beat well to make it light and fluffy. Add chopped coriander leaves,curry leaves and green chilly pieces. Heat oil and Shape the daal mixture into flat rounds and make a hole in the center. Add little rice flour if shape is not forming. Fry first over high heat and then over lower heat till golden brown. Remove the vada out of oil and drain on absorbent paper. Serve hot with green chutney or sambar. - Kheema
First cook kheema in pressure cooker with little water. Make onion paste and chop tomato and coriander leaves. In kadai heat oil and fry onion paste for 2 min. Then add ginger garlic paste and fry for some time. Now add chopped tomato and again fry for 2 min. Add red chilly powder, ... - Mohanthal
Heat ghee in a pan and add besan. Fry on a low flame till you get a nice smell (light brown colour). Remove from heat and transfer to a bowl. Add milk powder and mix well and keep aside. In another pan make syrup of one cup of water and sugar. Boil till one string consistancy. Add besan mixture and elaichi powder. Remove from heat and stir continuously till the mixture thickens. Pour the mixture into greased thali and spread evenly. Sprinkle cashewnuts pieces and set aside to cool and set. Cut into squares. - Baingan ka Bharta
Preheat the oven to 350 degrees. Place eggplant in pan, cover with foil. Roast until eggplant is soft. After eggplant cools, peel and chop coarsely. Chop onion, green chilly and coriander leaves. In a big bowl mix all ingredients and serve immediately.