Side dishes
Page 4
Submitted by: Debbie
- 1 can whole kernel corn, drained
- 1 can creamed corn
- 1 box Jiffy corn muffin mix
- 1 stick butter, melted
- 1/4 cup sugar
- 1 cup sour cream
- 2 eggs, beaten
- Preheat oven to 350
- Mix together all ingredients.
- Place ingredients in a greased bread pan.
- Bake for 50-60 minutes.
Published: Wednesday, January 11th, 2012
See a list of recipes here or check out some of our suggestions:
- 2 medium zucchini
- 1 tsp salt
- 1 large egg
- 1/2 cup flour
- 1/4 cup Parmesan cheese
- 1/4 cup chopped scallions
- 1/2 tsp pepper
- 1-2 Tbsp olive oil
- Shred zucchini using a cheese grater. You should have about 2 cups.
- Wrap shredded zucchini in a clean kitchen towel. Squeeze to wring out as much moisture as you can.
- In a mixing bowl, combine zucchini and remaining ingredients, except olive oil.
- Heat olive oil in a large skillet over medium heat.
- When pan is hot, add about 1/4 cup of the zucchini mixture to the pan, flattening with the back of a fork.
- Fry until golden brown on both sides.
- Remove pancakes to a paper-towel-lined plate to absorb the excess oil.
- Continue frying pancakes until all of the batters is used up.
Published: Monday, January 2nd, 2012
See a list of recipes here or check out some of our suggestions:
Submitted by: Kristy
- 2 Tbsp butter
- 1 1/2 cups white rice
- 1/2 cup onion, chopped
- 1/2 cup green bell pepper, chopped
- 1 clove garlic, minced
- 2 cups water
- 1 can diced tomatoes with green chiles
- 1 tsp chili powder
- 1 tsp cumin
- 1 tsp salt
- In a large saucepan, melt the butter over medium heat. Add the rice, onion, peppers, and garlic.
- Cook until the rice is browned and vegetables are tender.
- Stir in the water, tomatoes, chili powder, cumin, and salt and bring to a boil. Reduce the heat and simmer, covered, until the rice is tender, about 15 to 17 minutes.
Published: Thursday, December 29th, 2011
See a list of recipes here or check out some of our suggestions:
Submitted by: Kristy
- 1 1/2 cups flour
- 1/2 cup yellow cornmeal
- 2 Tbsp sugar
- 1 Tbsp baking powder
- 1 tsp salt
- 1 cup milk
- 2 eggs
- 1 stick melted butter
- 1 cup shredded cheddar cheese
- 1/4 cup scallions, chopped, white and green parts
- 2 Tbsp fresh jalapeno, seeded and minced
- Preheat the oven to 350 degrees F. Grease an 8x8 cake pan.
- Combine the flour, cornmeal, sugar, baking powder, and salt in a large bowl.
- In a separate bowl, combine the milk, eggs, and butter. Stir the wet ingredients into the dry until most of the lumps are dissolved. Don't over mix!
- Mix in grated cheddar, the scallions and jalapenos, and allow the mixture to sit at room temperature for 20 minutes.
- Pour the batter into the prepared pan, smooth the top. Top can be sprinkled with scallions and extra cheese if desired.
- Bake for 30 to 35 minutes, or until a toothpick comes out clean.
- Cool and cut into squares. Serve warm or at room temperature.
Published: Sunday, December 11th, 2011
See a list of recipes here or check out some of our suggestions:
