Corn My Way

KETTLE CORN MY WAY



Kettle Corn My Way image

My dd loves popcorn and some night she asks for sweet corn. This is how I do it. Very simple and so yummy.

Recipe From food.com

Provided by MsSally

Categories     Lunch/Snacks

Time 20m

Yield 4 serving(s)

Number Of Ingredients: 5

1/2 cup popcorn
2 tablespoons vegetable oil
1 tablespoon margarine
2 tablespoons sugar
salt
Calories113.7
Fat9.7
SaturatedFat1.5
Sodium33.4
Carbohydrate7.1
Fiber0.1
Sugar6.3
Protein0.2

Steps:

  • Pour oil and butter into a med sized pot with lid. Put on med high heat till butter is melted.
  • Stir in sugar and popcorn and cover.
  • When corn begins to pop, using potholders, shake every few minutes with top on.
  • When pan is full, carefully pour off the popped corn into a bowl. Using the lid, open pan partially and scraping off popped corn with lid.
  • You may wish to put pan back on oven to pop the rest of corn. Be carefull to remove from heat when the corn stops popping or it will burn.
  • Sprinkle cooked corn with salt to taste and enjoy.


CORN SCALLOP, MY WAY



Corn Scallop, My Way image

Seems like my family has a thing for Scalloped Corn; each person remembers a slightly different recipe however. I found this one in a cookbook and altered it to make it my own. The additional vegetables are similar to the recipe I put into JAP for my daughter's boyfriend--his family recipe, and according to them, 3 generations of...

Recipe From justapinch.com

Provided by Megan Stewart

Categories     Side Casseroles

Number Of Ingredients: 13

17 oz can cream corn
2 eggs, beaten
1/2 c crushed ritz crackers
1/4 c butter, melted
1/4 c evaporated milk
1/4 c finely shredded carrot
1/4 c chopped green pepper
1 Tbsp chopped celery (i omit)
1 tsp chopped onion (i add more, i like onion)
1/2 tsp sugar
1/2 tsp salt (i just grind in some fresh sea salt, about 3-4 grinds)
1/2 c shredded cheddar
paprika

Steps:

  • 1. Combine corn and all but cheese and paprika. Mix well. Put into greased 8x8 or 9x9 (or double to put into 9x13). Top with cheese, sprinkle with paprika. Bake at 350 degrees 30 min or until set and top is golden brown.


CORN SAUCE, MY WAY



Corn Sauce, My Way image

We had a fantastic meal at a restaurant in NC called Cruz. It has closed down with covid, but they had a corn sauce that they served over veggie burritos that was just to die for. Both Barb and Tori enjoyed it as much as I did, so I have been looking for a recipe to try at home. This is the closest I could find, and needed some...

Recipe From justapinch.com

Provided by Megan Stewart

Categories     Other Sauces

Number Of Ingredients: 7

2 ears corn, scraped, kernels only
1/2 tsp salt
2 twists from pepper mill
1/4 c chopped onion, chop fine
1/4 c chopped green onions, chop fine
1 Tbsp minced garlic
2 c chicken stock

Steps:

  • 1. Heat skillet on high heat, when hot, add corn, salt and pepper and cook. Shake skillet so corn chars, about 2 min, then add onion, green onion and garlic and char 1 min. Add chicken broth, bring to boil. Reduce and simmer 15 min. Remove from heat, puree to a sauce. Serve over burritos or enchiladas.
  • 2. NOTE: you may not need all the broth, or can add more corn if needed to get the appropriate thickness of sauce.


STUFFED PEPPERS MY WAY



Stuffed Peppers My Way image

Roasted green bell peppers are stuffed with feta cheese and a mixture of rice and green onions.

Recipe From allrecipes.com

Provided by Sandy

Categories     Main Dish Recipes     Stuffed Main Dish Recipes     Stuffed Bell Pepper Recipes     Vegetarian

Time 1h

Yield 2

Number Of Ingredients: 11

1 cup water
½ cup uncooked Arborio rice
2 green bell peppers, halved and seeded
1 tablespoon olive oil
2 green onions, thinly sliced
1 teaspoon dried basil
1 teaspoon Italian seasoning
1 teaspoon salt
1 pinch ground black pepper
1 tomato, diced
½ cup crumbled feta cheese
Calories384.8 calories
Carbohydrate52.6 g
Cholesterol33.4 mg
Fat15.2 g
Fiber4.5 g
Protein10.8 g
SaturatedFat6.7 g
Sodium1594.5 mg
Sugar6.4 g

Steps:

  • Preheat oven to 400 degrees F (200 degrees C). Lightly grease a baking sheet.
  • In a medium saucepan, bring water to a boil. Stir in the rice. Reduce heat, cover, and simmer for 20 minutes. Remove from heat, and set aside.
  • Place the peppers cut-side down on the prepared baking sheet. Roast 25 to 30 minutes in the preheated oven, or until tender and skin starts to brown.
  • While the peppers are roasting, heat oil in a medium skillet over medium-high heat. Cook the onions, basil, Italian seasoning, salt, and pepper in oil for 2 to 3 minutes. Stir in the tomato, and cook for 5 minutes. Spoon in the cooked rice, and stir until heated through. Remove from heat, mix in the feta cheese, and spoon the mixture into the pepper halves.
  • Return to the oven for 5 minutes. Serve immediately.




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