Free Recipes Archive
9 lb. 9 ounce cream style corn 9 cups milk 9 eggs, well beaten 6 cups cracker crumbs 3 cups bread crumbs, toasted 2-1/4 cups onions, finely chopped 2 tablespoon salt 1 tablespoon black pepper 1 cups fine bread crumbs Read More …
Servings: 1 Gallon 2 cups French Dressing recipe, prepared 3 quart (6 lb or 1 1/4-No. 10 can) corn, canned, whole kernel, drained 3 cups (1 lb) celery, fresh, finely diced 3 cups (1 lb) onions, dry, minced 1-1/2 cups Read More …
Servings: 100 Portions (4 Pans) Portions: 1/2 Cup each Pan Size: 12 by 20 by 2 1/2-inch Steam Table Pan Temperature: 375 degrees F. Oven 1-1/2 cup (8 oz) onions, dry, finely chopped 1/4 cup (2 oz) butter or margarine Read More …
Approximate Cooking Time: 5 lb pressure (9-12 minutes) 15 lb pressure (2-3 minutes) Place in shallow solid pan. NOTE: For fresh vegetables, fill steamer pans not more than 4 inches deep. For uniform cooking of frozen vegetables, place vegetables no Read More …
Approximate Cooking Time: 5 lb pressure (7-9 minutes) 15 lb pressure (4-6 minutes) Place in perforated pan. NOTE: For fresh vegetables, fill steamer pans not more than 4 inches deep. For uniform cooking of frozen vegetables, place vegetables no more Read More …
Ingredients Weight Measure CORN, CANNED, CREAM STYLE 6-3/4 lbs 2 quarts PANCAKE MIX 6-3/4 lbs 1 gallon WATER 3-1/8 lbs 1 quart Combine canned cream style corn, canned pancake mix and water. Mix well. Drop 2 tablespoons batter into 350 Read More …
Servings: 100 Portions Portions: 2 Fritters Each Temperature: 350 degrees F. Deep Fat 6 3/4 quart (6 lb) flour, wheat, pastry, sifted 3 tablespoon (2 oz) salt 1 cup (7 oz) baking powder 1/2 cup (4 oz) sugar, granulated 3/4 Read More …
Approximate Cooking Time: 5 lb pressure (10-12 minutes) 15 lb pressure (8-10 minutes) Place in perforated pan. NOTE: For fresh vegetables, fill steamer pans not more than 4 inches deep. For uniform cooking of frozen vegetables, place vegetables no more Read More …
Servings: 100 Portions Portions: 1/2 Cup Each 18 lb. Corn, Whole Grain, frozen 1 gallon water 2 cups (1 lb) butter or margarine 2 cups reserved cooking liquid Place vegetables in steam-jacketed kettle or stock pot. Add hot water to Read More …
Servings: 100 Portions (2 Pans) Portions: 1/3 Cup Pan Size: 18 by 24-inch Roasting Pan Temperature: 300 degrees F. Oven 3/4 cup (3-1/4 oz) milk, nonfat, dry 3 3/4 cups water, warm 1-1/4 quart (1 lb) flour, wheat, pastry, sifted Read More …
Servings: 100 Portions Portions: 1 Ear Each 32-37 lb. Corn-On-The-Cob, frozen to cover (variable) water 2 cups (1 lb) butter or margarine 2 cups reserved cooking liquid Place vegetables in steam-jacketed kettle or stock pot. Add hot water to barely Read More …
Servings: 100 Portions Portions: 1 Ear Each 55 lb (100 ears) corn-on-the-cob, fresh to cover (variable) water 2 cups (1 lb) butter or margarine 2 cups reserved cooking liquid General Directions For Cooking Fresh Vegetables: Bring water to a boil Read More …
Servings: 100 Portions Portions: 1/2 Cup Each 3 cups (1 lb) bacon, chopped 1 quart (1 lb) onions, dry, sliced 2-1/4 gallon (18 lb 15 oz or 3-No. 10 can) beans, green, canned 3/4 teaspoon pepper, cayenne 1-1/4 gallon (9 Read More …
Servings: 100 Portions Portions: 1/2 Cup Each 3 cups (1 lb) bacon, chopped 1 quart (1 lb) onions, dry, sliced 3 quart water 6-2 lb pkg (12 lb) beans, green, frozen, cut 2-1/4 tablespoon (1-1/2 oz) salt 3/4 teaspoon pepper, Read More …
Servings: 100 Portions (3 Pans) Portions: 1-1/2 Cups Each Pan Size: 18 by 24-inch Roasting Pan Temperature: 350 degrees F. Oven 2-1/4 quart (3 lb) onions, dry, chopped 1-1/2 quart (2 lb) peppers, sweet, fresh, chopped 1 cup (8 oz) Read More …
Servings: 100 Portions (2 Pans) Portions: 3/4 Cup each Pan Size: 18 by 24-inch Roasting Pan Temperature: 325 degrees F. Oven 4 lb. spaghetti, broken 2 tablespoon (1-1/4 oz) salt 2 gallon water, boiling 6 quart (8 lb) bacon, raw, Read More …
Chef Mark Miller Zona Mexicana (Compass Group, The Americas Division) Yield: about 1 gallon Fresh corn, shucked 9 cups Unsalted butter 3 Tbsp. Large garlic cloves, minced 3 Fresh mushrooms, diced 6 cups Salt 1/2 tsp. Black pepper 1/4 tsp. Read More …
Servings: 100 Portions Portions: 2 Corn Dogs Each 20 lb frankfurters, thawed 200 stirring sticks, beverage wood 6 quart (6 lb) flour, wheat, general purpose 2-3/4 quart (4 lb) cornmeal 5 tablespoon (2-1/4 oz) baking powder 3 tablespoon (2 oz) Read More …
4 corn cobs 50 ml butter flavoured with fresh chopped herbs 1/4 cup salt to taste Shuck and clean corn cobs. Brush each cob with seasoned butter. Wrap cobs individually in sheet of aluminum foil and seal tightly. Cook on Read More …
3 to 4 medium yellow squash (about 1 1/2 to 2 pounds) 1 (14-ounce) can whole kernel corn, drained 1 large onion, coarsely chopped (I like the Texas 1015 onion) 1 teaspoon salt 1/2 teaspoon black pepper 1/2 cup butter Read More …
2 (20-ounce) packages frozen corn 1 cup (8 ounces) whipping cream 1 cup (8 ounces) milk 1 teaspoon salt 6 teaspoons sugar Pinch of white or cayenne pepper 2 tablespoons melted butter 2 tablespoon all-purpose flour Combine all ingredients, except Read More …
3/4 cup cornmeal 3/4 cup all purpose flour 2 teaspoons baking powder Salt to taste Black pepper, freshly ground to taste 1/2 teaspoons granulated sugar 1/2 cup milk 2 large eggs 1 1/2 cups corn kernels, freshly scraped or frozen Read More …
1 onion, finely minced 1 tablespoon olive or vegetable oil 2 tablespoons butter 2 cups tomato puree (or tomato sauce) 3 cups fresh or frozen corn Salt and pepper to taste 2 tablespoon chili powder and/or 1/2 cup diced green Read More …
1/4 cup vegetable oil 1/4 cup all-purpose flour 2 cups frozen corn niblets, thawed 1/2 cup butter 1 medium onion, finely chopped 1 medium green pepper, seeded and chopped 1 pint heavy whipping cream 1 teaspoon chicken base Salt and Read More …
1.25 L chicken broth 5 cup 6 bacon slices 15 ml butter 1 tbsp 1 onion, finely chopped 275 ml corn kernels 1 1/2 cup 2 garlic cloves, minced 500 ml short grain white rice 2 cup salt & pepper Read More …
15 ml olive oil 1 tbsp 250 ml corn kernels 1 cup 375 ml cherry tomatoes, halved 1 1/2 cup 5 ml sugar 1 tsp salt to taste 1 garlic clove, minced 15 ml water 1 tbsp 30 ml fresh Read More …
This popular dish is really more like a pudding than a cake. Serve a scoop of it freshly steamed as it loses its light, fluffy consistency when reheated in the oven. The secret to making great corn cake is in Read More …
Source: Luby’s Cafeteria, Pasadena, Texas Yield: 1 serving 1/4 pound bacon, chopped into 1/2-inch pieces 1/3 cup diced onion 1/3 cup diced celery 1/3 cup green bell pepper, seeded and diced 1/4 pound butter plus 2 tablespoons butter, melted and Read More …
8 large green peppers 1-1/4 teaspoons salt, divided 1 teaspoon ground black pepper 3 cups cooked rice 1 15-ounce can black beans, drained and rinsed 1 11-ounce can Mexican-style corn, drained 1 medium onion, chopped 1 4-ounce can chopped green Read More …
[u]Method 1[/u] Fill a large kettle with two inches of fresh water. Add a steamer basket to the bottom of the kettle, and bring the water to a boil. Meanwhile, shuck the corn, removing all silk. Arrange the corn in Read More …
Source: Chef Jane O’Riordan, Terre Rouge Winery Stuffed Chiles 6 Pasilla chiles 2 tablespoons vegetable oil 1 cup fresh corn kernels 1 Anaheim pepper, minced 1/2 red bell pepper, minced 1/2 red onion, minced 2 cloves garlic, minced 1/2 teaspoon Read More …
Source: James O’Donnell House of Blues, Los Angeles, California 1/2 cup olive oil 2 cups andouille sausage, diced 1/2-inch 1 cup onions, minced 1/2 cup celery, minced 2 tablespoons garlic, minced 1 cup frozen corn, thawed 1 tablespoon salt 2 Read More …
This is especially good made with fresh white corn. You can use leftover grilled corn for this recipe. 4 cups fresh corn (white or yellow) 1/3 cup (6 tablespoons) unsalted butter (margarine can be substituted) 1 5-ounce can whole or Read More …
4 (11-oz.) cans yellow and white, vacuum-packed corn 2 medium to large onions, chopped 1 medium bell pepper, chopped 1 (14- to 16-oz.) can whole tomatoes, seeded and coarsely chopped 1 stick unsalted butter Salt, black and red pepper to Read More …
Source: Cafe Havana, Minneapolis/St. Paul, Minnesota – Chef Tony Rimarcik 3 ears roasted corn on the cob 1/4 cup minced garlic 1/2 onion, finely chopped 1/4 cup chopped parsley 1/2 teaspoon kosher salt 3/4 teaspoon ground black pepper 1/4 cup Read More …
6 strips bacon 2 tablespoon chopped onion 2 tablespoons butter 2 tablespoons flour 1/2 teaspoon salt 1 cup sour cream 2 12-ounce cans shoe peg corn 1 tablespoon chopped parsley, optional Cook and crumble bacon. Cook onion in butter; blend Read More …
1 medium green pepper, chopped and seeded 1 tomato, cubed 1 carrot, grated 1 teaspoon olive or safflower oil 1 10-oz bag frozen corn 1 tablespoon water pepper In frying pan, cook green pepper over medium heat about 5 minutes. Read More …
2 cups frozen corn, thawed 2 TBS. shortening 1-1/2 tablespoon flour 1 cup milk 1 tablespoon sugar 1 teaspoon salt 1/8 teaspoon pepper 2 eggs, beaten 1/2 cup buttered bread or cracker crumbs (optional) Melt shortening and then add the Read More …
1 can (16 ounces) cream-style corn 1 package (10 ounces) frozen chopped broccoli, thawed 1/2 cup crushed saltines, divided 1 egg, beaten 1 tablespoon dried minced onion Dash of pepper 2 tablespoons butter or margarine, melted In a bowl, combine Read More …
Frozen corn 1/2 teaspoon salt 1/2 teaspoon sugar 1/4 teaspoon pepper 1/4 teaspoon Msg melted butter Cook the corn in hot salted water with a dash of milk till nice and tender. When it is done dip the corn in Read More …
Source: Chris Vogeli, Executive Chef, III Forks, Dallas, Texas 10 ears fresh corn, shucked, cooked and off cob 1 cup heavy cream 1 cup milk 2 tablespoons granulated sugar 1 teaspoon salt 1/2 teaspoon white pepper 1/2 teaspoon black pepper Read More …
1 teaspoon olive oil 1 cup chopped onion 1 cup diced green bell pepper 1 cup diced red bell pepper 3/4 teaspoon salt, divided 1/2 teaspoon freshly ground pepper 2-3/4 cup fresh corn kernels, about 4 ears, divided 2 tablespoon Read More …
Source: John Malik, Executive Chef Augusta Grill Greenville, South Carolina 2 cups fresh shucked corn, about 4 ears 1/3 cup heavy cream 2 scallions, finely chopped Salt and freshly ground white pepper to taste Pinch of fresh chopped parsley Cayenne Read More …
2 packages of frozen corn, thawed 1 cup whipping cream 1 cup milk 1 teaspoon salt pinch of nutmeg 6 teaspoon sugar pinch of cayenne pepper pinch of white pepper Beurre Marie 2 tablespoon very soft butter 2 tablespoon flour Read More …
Source: Amy Ruth’s Home-Style Southern Cuisine, New York, NY 2 cups corn kernels (fresh, canned* or thawed frozen) 2 eggs 2 tablespoons granulated sugar 1 tablespoon all-purpose flour 1/2 teaspoon salt 1 cup milk 1/2 teaspoon nutmeg 4 teaspoons melted Read More …
4 large green or red bell peppers 1 Tablespoon corn oil 1/2 cup onions, finely chopped 1 clove garlic, crushed 1/2 cup cream-style corn 1/2 cup kernal corn 1/2 cup dry corn bread or corn tortillas, crumbled 1/4 cup freshly-minced Read More …
Source: From Executive Chef Rick Kimmes, Oceanaire, Minneapolis, MN 2 quarts heavy cream 2 teaspoons salt 2 teaspoons white pepper 1/2 cup granulated sugar 1 tablespoon nutmeg 3 to 5 pounds corn, fresh or frozen 1 leek, finely diced Fresh Read More …
1 can whole kernel corn, drained 1 small pkg black walnuts, coarsely chopped 1/2 teaspoon black walnut flavoring butter In a small sauce pan, add corn and a half can of water. Add walnuts, and black walnut flavoring. Heat and Read More …
Parmesan Corn 8 ears corn 75 ml mayonnaise 1/3 cup 50 ml parmesan cheese, grated 1/4 cup 30 ml chili powder 2 tbsp 8 lime wedges Remove husks and silk from corn. Place on hot barbecue, turning every few minutes, Read More …
1 can creamed corn 2 cups milk 3 eggs 1 TBSP butter 2TBSP sugar 1 teaspoon salt Preheat oven to 350o F. Beat eggs slightly. Add milk, sugar and salt. Combine corn with other ingredients and add to milk mixture. Read More …