CORN ICE CREAM
You have to give this novel ice cream a try. It's actually made with corn, sweetly flavored by vanilla extract and maple syrup. I plan to make this surprising treat every summer.-Diana Burrink, Crete, Illinois
Provided by Taste of Home
Categories Desserts
Time 55m
Yield 4 cups.
Number Of Ingredients 6
Steps:
- In a large heavy saucepan, heat the milk, sugar and syrup until bubbles form around sides of pan. Whisk a small amount of hot mixture into egg yolks. Return all to the pan, whisking constantly., Cook and stir over low heat until mixture reaches 160°. Quickly transfer to a bowl; place in ice water and stir for 2 minutes. Stir in corn and vanilla. Press waxed paper onto surface of custard. Refrigerate for several hours or overnight., Strain custard, discarding corn. Fill cylinder of ice cream freezer two-thirds full; freeze according to the manufacturer's directions. When ice cream is frozen, transfer to a freezer container; freeze for 2-4 hours before serving.
Nutrition Facts : Calories 221 calories, Fat 4g fat (2g saturated fat), Cholesterol 107mg cholesterol, Sodium 185mg sodium, Carbohydrate 45g carbohydrate (35g sugars, Fiber 1g fiber), Protein 4g protein.
SWEET CORN ICE CREAM
Provided by Food Network Kitchen
Categories dessert
Time 3h20m
Yield 1 quart
Number Of Ingredients 7
Steps:
- Make the custard: Whisk the corn, half-and-half, sour cream, sugar and vanilla in a medium saucepan and bring to a simmer over medium heat. Lightly beat the egg yolks in a medium bowl. Slowly whisk about 1/4 cup of the warm corn mixture into the beaten egg yolks, then pour into the saucepan and return to medium heat. Cook, stirring constantly with a wooden spoon, until the mixture thickens and coats the spoon, about 5 minutes.
- Transfer the hot custard to a blender and pulse until smooth (keep the filler cap slightly open to let steam escape). Strain the custard through a fine-mesh sieve into a large bowl; discard the solids. Stir often until the mixture cools to room temperature. Lightly press plastic wrap directly against the surface of the custard to prevent a skin from forming. Chill until cold, about 3 hours. (For faster chilling, set the bowl of custard in a bowl of ice water and stir until cold.)
- Freeze the cold custard in an ice cream maker according to the manufacturer's directions. Transfer to an airtight container and freeze until firm, 2 to 3 hours.
- Scoop the ice cream into bowls. Top with caramel corn or a splash of bourbon, if desired.
SWEET CORN ICE CREAM
I grew up in a part of New Jersey that had a ton of corn farms. I would start to get excited in July because I could see the corn growing in the fields. There's an old phrase "knee-high by the Fourth of July," meaning if all goes well the corn should be knee height by early July. Come August we would go to our favorite farmers' market and load up on corn. Simply boiled, slathered in butter and seasoned with salt is a delicious way to enjoy sweet corn, but I started to play around with ways to preserve this seasonal ingredient. One of my favorite experiments was making corn into ice cream so I could keep this taste of summer in my freezer. In this recipe, charring the corn deepens its flavor, and the addition of brown sugar and cinnamon complement it for a perfect sweet treat.
Provided by Food Network
Categories dessert
Time 4h40m
Yield 6 cups
Number Of Ingredients 7
Steps:
- Preheat a large cast-iron skillet or griddle pan over medium-high heat. Add the corn to the dry skillet, in batches if necessary, so the corn lays in an even layer. Cook the corn, rotating the cobs every few minutes, until the kernels turn bright yellow and char in spots, about 8 minutes. Cool until the corn can be handled, at least 5 minutes.
- Place a small bowl upside down in the middle of a larger bowl. Rest one end of a corn cob on the small bowl and place a hand on top to stabilize the cob. Use a chef's knife to cut the kernels off one side of the cob, then rotate the cob and continue until all the kernels are removed. Repeat with the remaining corn. If necessary, transfer the corn kernels to a 4-quart or larger saucepan to make room in the bowl.
- Combine the corn kernels, cobs, cream, milk and salt in the large saucepan. Stir to combine and then place the pan over medium-high heat. Bring the mixture to a simmer, 8 to 10 minutes, stirring every few minutes to ensure it doesn't scald on the bottom of the pan. When bubbles form around the edges of the pan and steam comes off the top remove it from the heat. You can use the mixture immediately or, for more intense corn flavor, let it steep for 30 minutes.
- Remove the cobs from the cream mixture and compost or discard them. Working in batches, transfer the corn and cream mixture to a blender, filling the blender no more than three-quarters full. Remove the stopper from the blender lid to allow steam to release while blending and place a kitchen towel over the top. Blend until the kernels are mostly pureed and the mixture becomes pale yellow, 1 to 2 minutes. Strain through a fine-mesh sieve, pressing on the solids to extract as much liquid as possible. Repeat until all the cream mixture is blended and strained.
- Rinse and dry the saucepan and pour the strained liquid into the pan. Set aside. Compost or discard the solids in the strainer. Have a large clean bowl with a fine mesh strainer placed over the top ready; set aside.
- Whisk the egg yolks and brown sugar together in a medium bowl. Ladle in about 1 cup of the milk mixture and whisk to combine, making sure the brown sugar is completely dissolved. Stir the yolk mixture back into the saucepan and place over medium-low heat. Cook, stirring constantly, until it reaches 175 degrees F on an instant-read thermometer or it coats a spatula or the back of a spoon thickly enough so you can make a track in it with your finger. Immediately strain the custard into the clean bowl. Whisk in the cinnamon.
- Freeze the custard according to the instructions for your ice cream maker; some machines require you to chill the custard completely before churning it and some allow you to churn it immediately after cooking. If it's necessary to chill it, let the mixture sit in the bowl until it reaches room temperature and then transfer it to an airtight container and refrigerate until cold. The custard can be refrigerated 1 to 2 days before churning.
- Once churned, transfer the ice cream to a freezer-safe container and freeze until hardened, at least 4 hours. Scoop and serve!
SWEET MEATLOAF
If you are looking for a meatloaf that is slightly different with a sweet twist. This is perfect. My family doestn't like the traditional meatloaf. It's funny because my husband will bring this recipe up to people he doesn't even know sometimes and there for awhile my one teenage son was asking for it at least twice a week. That always makes me feel good. Anyway... Give it a try and I hope you like it as much as my family does.
Provided by Chef Mindy
Categories Meat
Time 1h35m
Yield 6-8 serving(s)
Number Of Ingredients 14
Steps:
- Cut up the onion, carrot, celery and bellpepper and put it in a frying pan with water on medium to cook until it is soft and the onion starts to look a little translucient. If you need to add a little more water that is okay but when you add them to the ground beef mixture DO NOT add any liquid that is left. I turn them off to cool a bit while I start adding the other ingredients in a bowl.
- In a large bowl mix the ground beef, crackers(or saltines). Make sure you crush the crackers real good. Add the eggs, 3/4 ketchup, 1/4 brown sugar and the veggies that you cooked. Mix together until blended.
- Press together into a square pan. I use a larger pan instead of a meatloaf pan because I sometimes will add a little bit more meat and I like the room for the sauce.
- Bake for 1 hour at 350 degrees in a preheated oven. While the meatloaf is cooking mix together the ingredients for the sauce, 1 cup ketcup, salt, mustard and 1/2 cup of brown sugar.
- After 1 hour drain any excess grease from your pan and add the sauce on top and cook for an additional 15 minutes.
- Enjoy !
Nutrition Facts : Calories 650.4, Fat 30.4, SaturatedFat 10.6, Cholesterol 164.8, Sodium 1460.7, Carbohydrate 62.1, Fiber 1.9, Sugar 46.2, Protein 33.6
CORNFLAKE SWEET & SOUR MEATLOAF
I got this from a co-worker a couple of years ago. THIS IS THE ONLY MEATLOAF MY HUSBAND WILL EAT!! It's the only one I make now- it really is THAT good. I think the nutmeg plays a big part in the taste...a little secret ingredient. Sometimes I double the sauce part, or else I half the meat mixture and keep the sauce part the same.
Provided by Photo Momma
Categories Meat
Time 1h10m
Yield 6-8 serving(s)
Number Of Ingredients 11
Steps:
- Preheat oven to 350 degrees.
- Prepare sauce (ketchup, brown sugar, vinegar, mustard, and nutmeg) in a bowl and set aside.
- Combine remaining ingredients with hands until evenly mixed.
- Work in half of the sauce with the meatloaf. Place the meatloaf in a loaf pan and shape it.
- Pour the remaining sauce on top and bake for 50 minutes, or until center is no longer pink.
Nutrition Facts : Calories 443.8, Fat 24.6, SaturatedFat 9.5, Cholesterol 173.3, Sodium 386.3, Carbohydrate 23.6, Fiber 0.7, Sugar 17.8, Protein 31.1
SWEET AND SOUR MEATLOAF
Our family loves this meatloaf! It's covered with a tangy sweet and sour sauce made on the stove. It is very good!
Provided by JOLO
Categories Main Dish Recipes Meatloaf Recipes Beef Meatloaf Recipes
Time 1h10m
Yield 6
Number Of Ingredients 11
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- In a large bowl, combine the ground beef, bread crumbs, salt, ground black pepper, eggs, onion flakes and 1/2 of the can of tomato sauce. Mix together well and place into a 5x9 inch loaf pan.
- Push the meatloaf down into the pan forming a well for the sauce around all the edges.
- Bake at 350 degrees F (175 degrees C) for 40 minutes.
- Meanwhile, in a small saucepan over medium heat, combine the remaining tomato sauce, brown sugar, vinegar, white sugar and mustard. Bring to a boil and remove from heat.
- After meatloaf has cooked for 40 minutes, remove from oven and pour sauce over the top of the meatloaf.
- Return to oven and bake at 350 degrees F (175 degrees C) for 20 more minutes. Let sit 5 minutes before removing from pan.
Nutrition Facts : Calories 547.2 calories, Carbohydrate 38.2 g, Cholesterol 158.5 mg, Fat 32.9 g, Fiber 1.8 g, Protein 24.3 g, SaturatedFat 13 g, Sodium 988.2 mg, Sugar 25.2 g
SWEET AND SPICY MEATLOAF
This spicy meat loaf is not only super easy, it's also something that both kids and adults will love!! Take it from someone who has the world's pickiest family. You can either use the remaining barbeque sauce on top of the loaf before baking, or serve it on the side after the meal is cooked.
Provided by ALEAYHA
Categories Main Dish Recipes Meatloaf Recipes Beef Meatloaf Recipes
Time 1h40m
Yield 8
Number Of Ingredients 8
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- In a large bowl, mix ground beef, eggs, onion, barbeque sauce, green bell pepper, diced tomatoes with green chile peppers, Salsa Verde flavored tortilla chips and Worcestershire sauce. Shape into a loaf and place in an 11x7 inch baking pan.
- Bake in the preheated oven 75 to 90 minutes, or until center of the loaf is no longer pink.
Nutrition Facts : Calories 542.6 calories, Carbohydrate 39 g, Cholesterol 131.6 mg, Fat 32.2 g, Fiber 1.9 g, Protein 24.2 g, SaturatedFat 10.9 g, Sodium 967.7 mg, Sugar 13.3 g
CORN-TOPPED MEAT LOAF
A cheesy Mexicorn topping gives this tender meat loaf a Southwest flair. "I've made it for years," notes Laura Webb of Lindstrom, Minnesota. "It's one of my husband's favorites."
Provided by Taste of Home
Categories Dinner
Time 1h
Yield 2 servings.
Number Of Ingredients 16
Steps:
- In a small bowl, combine the egg, tomato juice, oats, onion, salt, chili powder and pepper. Crumble beef over mixture and mix well. Pat into an ungreased 5-3/4x3x2-in. loaf pan. Bake, uncovered, at 350° for 20 minutes., Meanwhile, in a small saucepan, melt butter. Stir in flour and salt until smooth; gradually add milk. Bring to a boil; cook and stir for 1 minute or until thickened. Remove from the heat. Stir in corn and cheese until cheese is melted. , Pour over meat loaf; top with green pepper strips. Bake 20-25 minutes longer or until meat is no longer pink and a thermometer reads 160°.
Nutrition Facts : Calories 375 calories, Fat 19g fat (9g saturated fat), Cholesterol 157mg cholesterol, Sodium 1030mg sodium, Carbohydrate 19g carbohydrate (5g sugars, Fiber 2g fiber), Protein 31g protein.
SWEET AND TANGY MEATLOAF RECIPE
Number Of Ingredients 11
Steps:
- Preheat oven to 350 degrees F.
- In a large bowl, combine ground beef, breadcrumbs, egg, garlic powder, Worcestershire sauce, ketchup, brown sugar and apricot preserves.
- Place in a greased 9x5 inch loaf pan.
- Cook for 40-50 minutes.
- In a separate bowl combine ketchup, brown sugar and apricot preserves. Remove meatloaf from oven after it has cooked, spread on glaze and cook for an additional 20 minutes.
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