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COOK CORN MICROWAVE : MAKE COOKING : HARD ANODIZED COOKWARE REVIEWS
Cook Corn Microwave
- a short electromagnetic wave (longer than infrared but shorter than radio waves); used for radar and microwave ovens and for transmitting telephone, facsimile, video and data
- An electromagnetic wave with a wavelength in the range 0.001–0.3 m, shorter than that of a normal radio wave but longer than those of infrared radiation. Microwaves are used in radar, in communications, and for heating in microwave ovens and in various industrial processes
- kitchen appliance that cooks food by passing an electromagnetic wave through it; heat results from the absorption of energy by the water molecules in the food
- Heat food and cause it to thicken and reduce in volume
- English navigator who claimed the east coast of Australia for Britain and discovered several Pacific islands (1728-1779)
- Prepare (food, a dish, or a meal) by combining and heating the ingredients in various ways
- (of food) Be heated so that the condition required for eating is reached
- someone who cooks food
- prepare a hot meal; "My husband doesn't cook"
- The chief cereal crop of a district, esp. (in England) wheat or (in Scotland) oats
- feed (cattle) with corn
- tall annual cereal grass bearing kernels on large ears: widely cultivated in America in many varieties; the principal cereal in Mexico and Central and South America since pre-Columbian times
- preserve with salt; "corned beef"
- A North American cereal plant that yields large grains, or kernels, set in rows on a cob. Its many varieties yield numerous products, highly valued for both human and livestock consumption
- The grains of this
This is my take on the Indonesian Perkedel Jagung (corn fritters).
The original recipe calls for grated potatoes mixed in with corned beef and corn kernels. Since I'm lazy & don't have the time to grate potatoes, I've figured out a quicker (vegetarian) alternative that tastes as good.
•1 cup frozen kernel corn, thawed
•3 medium sized carrots, brunoised (diced finely)
•2 tbsps chopped parsley
•2 tbsps chopped green onion
•1 cup pancake batter, made according to package directions
•1/2 tsp salt
•1/2 tsp black pepper
1. Microwave the carrots in a microwave-proof bowl for about 2-3 minutes. Check to make sure that the carrots don't burn.
2. In a bowl, combine: pancake mix, corn, parsley, carrots, onion, salt, and pepper.
3. Heat a non stick skillet over medium heat with oil.
4. Working in batches, add heaping tablespoons of batter to pan and cook until golden brown on each side.
A recipe I mostly make up every time from scratch, loosely based on a quick recipe I found in Cook's Country magazine.
Basically, it's shredded chicken and canned green enchilada sauce with some extra green peppers and cheese and cilantro. I prefer corn tortillas (heated in the microwave in a stack to make them easier to work with) but other people like flour, so I usually make a half-and-half mix in the casserole dish. They're quick to make if I tear up a rotisserie chicken for the meat, and they make excellent leftovers.
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