Baixaria Corn Couscous With Ground Beef Recipes

CORN CASSEROLE

Steps:

• Preheat the oven to 350 degrees F.
• Carefully remove the corn from the cob with a knife and put in a food processor. Transfer to a large bowl. Coarsely puree with salt, pepper, and nutmeg. In a saute pan, add the oil and the onions and saute until translucent. Add the onions to the corn mixture. Add the beaten eggs, milk and half of the grated Cheddar and combine. Use 2 teaspoons of oil to coat a 13 by 9-inch baking dish. Transfer the corn mixture to the dish and top with the rest of the grated Cheddar. Place the dish in the oven and bake for 30 to 40 minutes or until the top of the casserole is golden brown.

BAIXARIA - CORN COUSCOUS WITH GROUND BEEF

Steps:

• Couscous:.
• Mix the corn flour, manioc starch and salt, together, in a bowl.
• Gradually add the water and mix well until all ingredients are moist and mixture has a crumbly texture. Let it stand for 10 minutes.
• Fill the steamer pot half full of water.
• Place the couscous mixture into the steamer basket and gently level the top without pressing. The mixture should remain soft to allow the steam to penetrate just right.
• Cover and cook over low heat for about 15 minutes, until it begins to release its aroma. At this point the mixture starts to pull away from the sides of the steamer.
• Transfer the couscous mixture to a deep plate that has a larger diameter than the pot diameter. Wrap the deep plate with a clean cloth, making a knot on the bottom of the plate. Fill the pot one third full of water, bring to a boil and "cover" the pot with the wrapped deep plate (the couscous mixture must be facing downwards). Simmer over low heat for 10-15 minutes. Serve the couscous hot straight from the "cooking plate".
• Ground Beef.
• Heat the olive oil in a large pot over medium heat. Stir in the onions and garlic, and cook until the onions have caramelized to a deep, golden brown, 15 to 20 minutes. Stir frequently as the onions cook. Meanwhile, place the ground beef, bell pepper, tomatoes, and parsley into a mixing bowl; mix until evenly combined.
• Add the meat mixture into the caramelized onions, and increase the heat to medium-high. Cook and stir until the beef is crumbly and no longer pink, about 10 minutes.
• Reduce the heat to medium-low, cover, and simmer 15 minutes covered, until the liquid evaporates.

WESTERN BEEF AND CORN CASSEROLE

Steps:

• In a large skillet, cook beef over medium heat until meat is no longer pink; drain. Stir in the remaining filling ingredients; set aside. , For crust, in a large bowl, combine the flour, cornmeal, sugar, salt and baking powder. Fold in 1/2 cup cheese. Cut in butter until mixture resembles coarse crumbs. Stir in milk and egg. , Spread crust mixture over the bottom and up the sides of a greased 9-in. square baking dish. Pour filling into crust. Bake, uncovered, at 400° for 20-25 minutes or until bubbly. Sprinkle with remaining cheese; bake 5 minutes longer or until cheese is melted.

CORN COUSCOUS

Steps:

• Place the couscous,stock powder and water into a bowl.Cover and allow to stand for 5 mins.Fluff up with a fork.
• Melt the butter in a pan,add the spring onion and corn,cook 2 minutes.
• Stir corn into couscous with the parsley and serve.