Corn Delight Recipes

POPCORN DELIGHT

Popcorn Delight image

Whenever I take this sweet mix somewhere, I bring copies of the recipe because people always ask for it. Once you start munching, it's hard to stop! -Cheryl Bull, Blue Grass, Iowa

Provided by Taste of Home

Categories Snacks

Time 15m

Yield about 6 quarts.

Number Of Ingredients 6

Ingredients

14 cups popped popcorn
2 cups salted peanuts
2 cups crisp rice cereal
2 cups miniature marshmallows
1 pound white candy coating, coarsely chopped
3 tablespoons creamy peanut butter

Steps:

In a large bowl, combine the popcorn, peanuts, cereal and marshmallows. In a microwave-safe dish, melt candy coating and peanut butter; stir until smooth. Pour over popcorn mixture; toss to coat. , Spread mixture onto waxed paper-lined baking sheets; refrigerate for 15 minutes or until set. Break into pieces. Store in an airtight container in the refrigerator.

Nutrition Facts : Calories 241 calories, Fat 15g fat (6g saturated fat), Cholesterol 0 cholesterol, Sodium 152mg sodium, Carbohydrate 24g carbohydrate (16g sugars, Fiber 2g fiber), Protein 4g protein.

HONG KONG BABY CORN DELIGHT

Hong Kong Baby Corn Delight image

I made this for the first time today evening. I wish I wasn't fasting today, I would have loved to eat this for dinner. I got this recipe from Mrs. S. Mallika Badrinath's "200 delicious vegetarian curries" cookbook. I love chinese food and this is going to be a sure hit and favourite of anyone who loves Chinese food. Once my fasting is over( 5 days from now), I will make this and

Provided by Charishma_Ramchanda

Categories Corn

Time 50m

Yield 2 serving(s)

Number Of Ingredients 16

Ingredients

2 big onions
2 green capsicum
250 g baby corn
4 medium tomatoes
2 tablespoons vinegar
salt
2 teaspoons sugar
3/4 teaspoon red chili powder
2 tablespoons tomato sauce
1 tablespoon Worcestershire sauce
3 garlic flakes
2 tablespoons oil
1 cup cold water
1 1/2 tablespoons cornflour
1 teaspoon white pepper powder
1/2 teaspoon aji-no-moto

Steps:

Peel and dice onions into 1 inch squares.
Soak in water for 1 hour.
Dice capsicum into squares.
Cut baby corn into 2 inch long pieces diagonally.
Grind 3/4 of the tomatoes to a paste.
Strain to remove seeds.
Remove the skin of the fouth tomato and dice it into 1 inch squares.
Take a medium sized bowl.
In this, mix the sauces, salt, vinegar, tomato paste and white pepper together.
Now heat oil in a wok.
Add sugar to the oil.
Let it caramelise (do not disturb it till it caramelises).
Squeeze onions from water and add to oil.
Fry for a minute or two till onions turn golden brown (fry on medium-high flame).
Add garlic and red chilli powder.
Mix well.
Continue to fry for 2-3 minutes.
Now add capsicum and aji-no-motto and continue to fry in high flame for 2 minutes.
Next add baby corn and stir fry for 3 more minutes.
Mix in diced tomato pieces and the ground paste.
Stir fry for a minute.
Now mix corn flour in a cup of cold water and pour over the vegetables.
Mix gently and cook till gravy becomes thick.
Serve with fried rice or noodles.

Nutrition Facts : Calories 368.8, Fat 15.9, SaturatedFat 2.2, Sodium 205.3, Carbohydrate 55.5, Fiber 10.4, Sugar 24.6, Protein 8

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