Servings: 10
4 ears Sweet Corn
2 whole Very Firm Avocados, Diced
1/2 Red Onion, Diced
1/2 Jalapeno, Seeded And Finely Diced
1/2 Hot Chili Pepper, Seeded And Finely Diced
1 whole Juice Of Lime
Plenty Of Chopped Cilantro
Salt To Taste
1 Tablespoon Vinegar
1 teaspoon Sugar (optional)
Preparation Instructions
Slice kernels off the corn, and combine it with all remaining ingredients in a bowl. Cover and refrigerate before serving.
Saturday, August 21, 2010
Fresh Corn Casserole
Cook Time: 45 Minutes
Servings: 6
8 ears Of Corn (Still In The Husk)
⅔ cups Heavy Cream
3 Tablespoons Butter (salted)
½ teaspoons Salt To Taste
Ground Pepper To Taste
Preparation Instructions
Remove the corn from the husks. In a large, deep bowl, slice off the kernels of corn. With the dull side of the knife (or a regular dinner knife), press and scrape the cob all the way down to remove all the bits of kernel and creamy milk inside.
Add heavy cream, salt to taste, a generous amount of ground pepper and butter; mix well. Pour mixture into a baking dish. Bake at 350ยบ for 30 to 45 minutes or until thoroughly warmed through.
Servings: 6
8 ears Of Corn (Still In The Husk)
⅔ cups Heavy Cream
3 Tablespoons Butter (salted)
½ teaspoons Salt To Taste
Ground Pepper To Taste
Preparation Instructions
Remove the corn from the husks. In a large, deep bowl, slice off the kernels of corn. With the dull side of the knife (or a regular dinner knife), press and scrape the cob all the way down to remove all the bits of kernel and creamy milk inside.
Add heavy cream, salt to taste, a generous amount of ground pepper and butter; mix well. Pour mixture into a baking dish. Bake at 350ยบ for 30 to 45 minutes or until thoroughly warmed through.
{soft} CARAMEL POPCORN
1 cup butter
1/2c. dark Karo syrup
1 1/3 c. sugar
1 tsp. vanilla
3 bags (or equivalent) popcorn
Melt butter, syrup and sugar in saucepan. Bring to boil for one minute only.
Remove from heat and add vanilla.
Pour over popped corn and mix well.
1/2c. dark Karo syrup
1 1/3 c. sugar
1 tsp. vanilla
3 bags (or equivalent) popcorn
Melt butter, syrup and sugar in saucepan. Bring to boil for one minute only.
Remove from heat and add vanilla.
Pour over popped corn and mix well.
Wednesday, August 18, 2010
Mark Bittman’s Banana Bread
Adapted from How to Cook Everything by Mark Bittman
Ingredients
8 tablespoons butter, plus some for greasing the pan
1 1/2 cups all-purpose flour
1/2 cup wheat flour
1 teaspoon salt
1 1/2 teaspoons baking powder
3/4 sugar
2 eggs
3 very ripe bananas, mashed with a fork until smooth
1 teaspoon vanilla extract
1/2 cup chopped pecans or walnuts
1/2 grated dried unsweetened coconut
Preheat the oven to 350 degrees F. Grease a 9×5 inch loaf pan.
Mix together the dry ingredients. Cream the butter and beat in the eggs and bananas (this blogger creamed in the sugar as well out of habit – it worked fine). Stir this mixture into the dry ingredients; do not mix more than necessary. Gently stir in the vanilla, nuts, and coconut.
Pour the batter into the loaf pan and bake for 45 to 60 minutes, until nicely browned. A toothpick inserted in the center of the bread will come out fairly clean, but banana bread is excessively moist compared to other breads. Do not overcook. col on a rack for 15 minutes before removing from the pan. To store, wrap in waxed paper.
Ingredients
8 tablespoons butter, plus some for greasing the pan
1 1/2 cups all-purpose flour
1/2 cup wheat flour
1 teaspoon salt
1 1/2 teaspoons baking powder
3/4 sugar
2 eggs
3 very ripe bananas, mashed with a fork until smooth
1 teaspoon vanilla extract
1/2 cup chopped pecans or walnuts
1/2 grated dried unsweetened coconut
Preheat the oven to 350 degrees F. Grease a 9×5 inch loaf pan.
Mix together the dry ingredients. Cream the butter and beat in the eggs and bananas (this blogger creamed in the sugar as well out of habit – it worked fine). Stir this mixture into the dry ingredients; do not mix more than necessary. Gently stir in the vanilla, nuts, and coconut.
Pour the batter into the loaf pan and bake for 45 to 60 minutes, until nicely browned. A toothpick inserted in the center of the bread will come out fairly clean, but banana bread is excessively moist compared to other breads. Do not overcook. col on a rack for 15 minutes before removing from the pan. To store, wrap in waxed paper.
Friday, August 13, 2010
Red Velvet Cupcakes
2 1/2 cups all-purpose flour
1 teaspoon salt
1/2 cup unsalted butter, softened
1 1/2 cups sugar
2 eggs
2 1/2 tablespoons cocoa powder
2 ounces water
2 ounces of red dye/food coloring
1 cup of buttermilk
1 teaspoon vanilla extract (or a little touch more for flavour)
1 teaspoon white vinegar (make sure it’s just 1 teaspoon!)
1 teaspoon baking soda
1. Preheat the oven to 375°F. Prepare cupcake tins as directed in this recipe – mini muffin tray or regular muffin tray fine.
2. Cream butter and sugar until fluffy.
3. Add eggs and blend well.
4. Make a paste of cocoa and food coloring and add to the butter mixture.
5. Sift flour and salt together into this mixture.
6. One at a time, add the following ingredients: buttermilk, vanilla, and water.
7. In a small bowl, combine the vinegar and baking soda. Fold it into the cake batter. Make sure it’s incorporated, but don’t beat it.
8. Pour the batter into the cupcake tins. Bake for 25-30 minutes, until the cake springs back when touched.
9. Remove from oven and let cool for about 10 minutes, then turn the cupcakes out of the tins and onto a rack to finish cooling completely.
Frosting…
12 ounces cream cheese, room temperature
1/2 cup (1 stick) unsalted butter, room temperature
2 teaspoons vanilla extract
4 cups powdered sugar
Use an electric mixer to beat cream cheese, butter and vanilla extract together in a large bowl. Beat until smooth. Add powdered sugar 1 cup at a time, beating until smooth after each addition.
1 teaspoon salt
1/2 cup unsalted butter, softened
1 1/2 cups sugar
2 eggs
2 1/2 tablespoons cocoa powder
2 ounces water
2 ounces of red dye/food coloring
1 cup of buttermilk
1 teaspoon vanilla extract (or a little touch more for flavour)
1 teaspoon white vinegar (make sure it’s just 1 teaspoon!)
1 teaspoon baking soda
1. Preheat the oven to 375°F. Prepare cupcake tins as directed in this recipe – mini muffin tray or regular muffin tray fine.
2. Cream butter and sugar until fluffy.
3. Add eggs and blend well.
4. Make a paste of cocoa and food coloring and add to the butter mixture.
5. Sift flour and salt together into this mixture.
6. One at a time, add the following ingredients: buttermilk, vanilla, and water.
7. In a small bowl, combine the vinegar and baking soda. Fold it into the cake batter. Make sure it’s incorporated, but don’t beat it.
8. Pour the batter into the cupcake tins. Bake for 25-30 minutes, until the cake springs back when touched.
9. Remove from oven and let cool for about 10 minutes, then turn the cupcakes out of the tins and onto a rack to finish cooling completely.
Frosting…
12 ounces cream cheese, room temperature
1/2 cup (1 stick) unsalted butter, room temperature
2 teaspoons vanilla extract
4 cups powdered sugar
Use an electric mixer to beat cream cheese, butter and vanilla extract together in a large bowl. Beat until smooth. Add powdered sugar 1 cup at a time, beating until smooth after each addition.
Friday, August 6, 2010
Perfect Potato Salad
Ingredients
•FOR THE DRESSING:
•2 cups Light Mayonnaise
•⅔ cups Buttermilk
•1-½ teaspoon Dried Parsley
•1 teaspoon Salt
•1-½ teaspoon Dried, Minced Onions
•1-½ teaspoon Garlic Salt
•1 teaspoon Seasoned Salt
•1 teaspoon Ground Black Pepper
•2 Tablespoons Yellow Mustard
•FOR THE SALAD:
•5 pounds Potatoes (I Prefer Yukon Gold)
•1 cup Sliced Olives
•10 whole Hard Boiled Eggs, Diced
For the dressing, the easiest way to make this is to add all the ingredients to the mayo jar and shake like your life depends on it until everything is combined. Of course, this requires that the mayo jar is half empty (with only 2 cups of mayo in it). If this is not the case, simply combine all the ingredients in a blender and give it a whirl until all ingredients are combined.
Peel, dice, and boil potatoes until tender but not mushy (I cut my potatoes into bite-size pieces and boil for about 8-10 minutes). Drain potatoes well and pour into a large bowl. Add sliced olives and hard-boiled eggs. Pour dressing over warm potatoes until desired “dressing-level” is reached. I usually make this salad the night before and I pour a thin coating of dressing over the potatoes, olives and eggs while they rest in the fridge overnight. Before serving the next day, I add the rest of the dressing and mix until it looks just right.
Note: For perfect hard-boiled eggs, place eggs in a deep saucepan; cover with cold water by 1 inch. Bring to a boil over high heat. Remove from heat, cover, and let stand 14 minutes. Transfer to an iced water bath; let cool completely. Unpeeled eggs can be refrigerated for up to 1 week.
•FOR THE DRESSING:
•2 cups Light Mayonnaise
•⅔ cups Buttermilk
•1-½ teaspoon Dried Parsley
•1 teaspoon Salt
•1-½ teaspoon Dried, Minced Onions
•1-½ teaspoon Garlic Salt
•1 teaspoon Seasoned Salt
•1 teaspoon Ground Black Pepper
•2 Tablespoons Yellow Mustard
•FOR THE SALAD:
•5 pounds Potatoes (I Prefer Yukon Gold)
•1 cup Sliced Olives
•10 whole Hard Boiled Eggs, Diced
For the dressing, the easiest way to make this is to add all the ingredients to the mayo jar and shake like your life depends on it until everything is combined. Of course, this requires that the mayo jar is half empty (with only 2 cups of mayo in it). If this is not the case, simply combine all the ingredients in a blender and give it a whirl until all ingredients are combined.
Peel, dice, and boil potatoes until tender but not mushy (I cut my potatoes into bite-size pieces and boil for about 8-10 minutes). Drain potatoes well and pour into a large bowl. Add sliced olives and hard-boiled eggs. Pour dressing over warm potatoes until desired “dressing-level” is reached. I usually make this salad the night before and I pour a thin coating of dressing over the potatoes, olives and eggs while they rest in the fridge overnight. Before serving the next day, I add the rest of the dressing and mix until it looks just right.
Note: For perfect hard-boiled eggs, place eggs in a deep saucepan; cover with cold water by 1 inch. Bring to a boil over high heat. Remove from heat, cover, and let stand 14 minutes. Transfer to an iced water bath; let cool completely. Unpeeled eggs can be refrigerated for up to 1 week.
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