Homestyle Creamed Corn

author Crouton Crackerjacks   6 year ago

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Corn Cheese (콘치즈)

Today’s menu is Korean style corn cheese! Once we see the bubbling, melting cheese on top of corn, we can’t resist spooning some! Full recipe: Help others by translating the English caption into your own language: My cookbook, in English and German: My monthly letter: My Instagram: My Facebook: My Twitter:

HOMEMADE CINNAMON ROLLS | Fluffy Soft Cinnamon Rolls | Bakery Style Cinnamon Rolls

Today I am making super soft, fluffy, tender and chewy big cinnamon rolls. PLEASE LIKE SHARE AND SUBSCRIBE for more recipes! BAKING PAN INGREDIENTS ****************************** I tried to convert to grams using a conversion chart. The next time I make these rolls I will weigh in grams and give you a more accurate weight in the metric system. 😊 ******************************* 4 1/2 to 5 cups (21 oz) bread flour or all purpose flour 1 cup sugar (7 oz) 1 1/2 tsp salt 1/3 cup dry non fat milk powder (1.5 oz) 12 oz can evaporated milk (354 ml) 2 1/2 tsp dry active yeast 2 tbsp oil 1 large egg (room temperature) FILLING 1 stick of softened butter (4 oz) 1 1/2 packed cup light brown sugar (10.5 oz) 1 to 1 1/2 tbsp ground cinnamon 1/4 tsp salt ICING 4 cups powdered sugar 2 to 3 tbsp cold milk CREAM CHEESE ICING 4oz softened cream cheese 3 cups confectioners 2 to 3 tbsp milk (room temperature) I used a 9x13 baking pan Preheat oven to 350 degrees F & bake for 20 minutes **When kneading by hands, allow dough to rest for 15 minutes before kneading **Knead until dough can stretch with out tearing easily **use room temperature ingredients to help yeast thrive and develop **When proofing the dough, the proofing time may vary depending on your kitchen environment SOFT DINNER ROLLS RECIPE FETTUCCINI ALFREDO RECIPE EASY MEXICAN RICE RECIPE MY OTHER CHILES RELLENOS RECIPE VIDEO PICADILLO RECIPE CROCK POT CARNE GUISADA RECIPE SOFT FLOUR TORTILLAS RECIPE STOVE TOP CARNE GUISADA RECIPE TEX MEX STYLE BEEF ENCHILADAS RECIPE MOLE SAUCE RECIPE CHILE RELLENOS RECIPE FRIED CHICKEN RECIPE (No Buttermilk) DISCLAIMER: This video and description contains affiliate links, which means that if you click on one of the product links, I’ll receive a small commission. This helps support the channel and allows me to continue to make videos like this. Thank you for the support! MUSIC Places by Ulas Pakkan, Courtesy of Shutterstock, Inc. Sundays by Marie, Courtesy of BIG FLUFFY CINNAMON ROLLS CHEWY CINNAMON ROLLS HOW TO MAKE CINNAMON ROLLS SOFT CINNAMON ROLLS

Old Fashion Cream Corn episode #49 of the "Cooking Show"

For this recipe and others please go to On this episode of the "CookingWithDiana" Cooking Show, Diana will be showing you how to make a Old Fashion Cream Corn. Diana learned this recipe many years ago from a very famous chef and she wants to share it with you now. This recipe is great for anytime of the year but its even better served during the holiday seasons. There is not a holiday that the family is not making sure mom is making Her Cream corn. We hope you try and enjoy this recipe. Please let us know if you do Thank you so very much for watching, Diana Ingredients 4 Cups of Frozen Corn( yellow or white corn is up to you) 2 to 3 Tablespoons of butter 2 to 3 Tablespoons of flour 3 to 4 Tablespoons of sugar Half and half use enough to cover the corn in the Pan or Pot about 3 to 4 cups ¼ cup of parmesan cheese Other places you can follow us Website: Facebook Twitter Thank you for watching our Cooking show and please Subscribe.

Crispy Corn Recipe

Crunchy, delicious and easy to make. Ingredients- Corn, Corn flour, salt, Chili, Sichuan pepper powder (optional), egg white (optional), Tomato (if you're weird), Spring onion, oil. Follow the directions in the video. Enjoy!

Bolognese Lasagna that Changed my Life | Christine Cushing

My Bolognese Lasagna is one of my most cherished recipes of all time with a technique I learned from a renowned chef in Bologna. I show you in detail all the steps to making all the soft delicate layers and how to get the perfect balance of fresh pasta layers, meat sauce and Bechamel. All topped with freshly grated Parmigiano for a golden crust. See why this lasagna changed my life! Links from the video: Bolognese Sauce with Fresh Tagliatelle Pasta: Secrets to a perfect Bechamel : Fresh Pasta from scratch, Tagliatelle: New Videos Every Week! Subscribe for more: RECIPE This lasagna is the perfect balance of cream, cheese and meat. You’ll need a pasta machine to make the pasta. It’s a fairly involved recipe but the end result makes it all worthwhile. I think you’ll agree. Bolognese Sauce 3 tbsp. olive oil (45 ml) 2 onions, finely chopped 1 1/2 pounds lean ground beef (675 grams) 1 small fresh Italian sausage, casing removed, optional 2 cloves garlic, chopped 2 small carrots, finely diced Celery , finely diced Several sprigs fresh thyme 2 bay leaves 1 tsp. dried oregano (5 ml) One 28-ounce can plum tomatoes with juice, chopped (784 grams) 1/3 cup White wine (80 ml) Sea salt and freshly cracked black pepper 1 bunch fresh basil, washed, stemmed and chopped Pasta 1 3/4 cups 00 flour or all purpose (425 ml) 2 whole eggs 2 yolks Béchamel sauce ¼ cup butter (60 gm ) ¼ cup cup flour (60 gm ) 4 cups milk (1 l) Pinch freshly grated nutmeg sea salt and freshly cracked black pepper ½ cup grated Parmigiano cheese (60ml), divided Oil, for baking dish Directions To make sauce Make the meat sauce by, heating the olive oil on medium in a large skillet. Add the beef and Italian sausage and cook for 7-10 minutes or until thoroughly browned. Add the onions, celery , carrots and garlic and sweat for 3 minutes just to soften. Deglaze with white wine. Add the thyme sprigs, bay leaves, oregano, tomatoes and salt and pepper and bring to boil. Reduce heat to low and simmer, covered, for 55 to 60 minutes or until sauce is thickened and flavour has developed to your liking. Adjust seasoning and thickness of sauce with some water if too dry. To make pasta In a food processor with dough blade to the flour, add the eggs and yolks pulse several times until dough forms a ball. Remove dough from bowl and knead to form a ball. Cover and let rest for 30 minutes in fridge. Roll out pasta. Cut dough into 12 pieces. Roll dough into thick sheets on the pasta machine, starting at the thickest setting, reducing pasta setting one mark each time you roll the dough through. You should end up with strips that are no more than 1/16 “ thick. Cut into thirds. Cook pasta in boiling salted water for about 1minute or until just until water comes back to a rapid boil. . Immediately lay out on a well oil baking sheet to prevent them from sticking. Repeat with remaining pasta. Alternatively, plunge pasta into cold water to stop cooking and then oil to prevent from sticking. To make Béchamel Sauce In a medium saucepan on medium heat, melt butter. Add the flour and stir with wooden spoon until a paste forms. Remove from heat and add the cold milk a little at a time while stirring well between each addition. Return to heat once all the milk is added and mixture is smooth. Continue stirring over medium heat until sauce comes to a boil and thickens, about 5 minutes. Add a pinch of nutmeg and season with salt and pepper to taste. Add the Parmigiano cheese and stir. Preheat oven to 375 degrees F. Oil the bottom of a 13x 10x2 1/2-inch baking dish. Reserve a quarter of the béchamel sauce for the top layer. Layer lasagna as desired starting with pasta and alternating bolognese sauce, grated cheese and béchamel. Season well between each layer. Finish with a layer of pasta, the reserved béchamel sauce and extra cheese on the top layer to finish (you should have 6 layers of lasagna). Bake lasagna in middle of oven for about 35 to 40 minutes or until golden. Serves 8 Connect with Chef Christine on social media: Instagram: Twitter: Facebook: Christine's Website: Linkedin: #MyFavouriteFoods #ItalianClassics

Cream style corn from scratch...easy, quick and delicious! This tastes best with sweet corn right off the cob although you can use frozen corn as well if that's all you can get.

What you'll need:
8 ears sweet corn (or 2 cups frozen corn)
1 cup cream or half and half
2 Tbsp butter
2 Tbsp sugar
salt and pepper to taste
1 cup milk
1 Tbsp corn starch or flou
1/4 cup Parmesan cheese

Cut the kernels off the ears of corn, slicing just the top half of the kernels off. Using the back of your knife, scrape the ears to get the remaining juice out of the ears. Put into a medium sauce pan and add cream or half and half, butter, sugar and salt and pepper. Bring to a boil over medium-high heat. Cook for 4-5 minutes. Mix corn starch into the milk until dissolved and then add to corn mixture. Bring back to a boil and take off heat. Stir in Parmesan cheese. Let sit for 5 minutes before serving. Makes 6-8 servings. Enjoy!

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