Homestyle Creamed Corn

author Crouton Crackerjacks   6 year ago

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Learn How to make Southern Style Cream Corn, CVC Cooking Like Mama

Creamed Fresh Corn, Making Creamed corn takes very little time and wow, what a reward! Watch this Southern Cooking Tutorial and learn to cook “Like our mamas did”. Thanks for watching Collard Valley Cooks! SCROLL DOWN FOR RECIPE AND PRODUCT LINKS: If you want to learn to cook like a Southern mama, then you are in the right place. This is where we cook like mama did! Southern Cooking Tutorials for cooks from young to old. Thanks for watching and Happy Cooking :) Want to buy our Volume One Cookbook? Go to one of the following: publisher: 14.99 plus shipping & handling $20.91(no author signature) (ships media mail 4-14 days) Facebook store: 16.99 + 3.50 shipping : $20.49 Signed by author! Paypal or Credit card pay online on Facebook: (ships 3-12 days) Amazon charges large fee to sell my book so it is more expensive $25.98 , but it has a faster shipping and is signed by author! (ships 3-5 days) CHECK OUT MY KITCHEN ITEM LINKS: Creamed Fresh Corn 5-6 WHITE EARS OF CORN 1/2 TSP. SALT 1/2 TSP. PEPPER 6-8 TBSP. BUTTER OR MARGARINE 2 TBSP. CORN STARCH 3/4 CUP COLD MILK Shuck your corn. With a vegetable brush, brush the silks off of each ear of corn. While running under water in sink. Make sure you have a sink strainer to catch the silks. Place a large bowl in the sink to cut the corn into. With a very sharp knife cut the corn while rotating and make two cuts down the ear then scrape the starch from the cobb. See my video on you tube for a demonstration. Add water to the top of corn and place in a large skillet with butter. Bring the corn to a full boil and time it for 5 minutes. Combine cornstarch and milk and whisk until foaming making sure to get all the starch blended. Add to the corn. Cook until thick and then serve. Delicious!

Paano magluto Ginataang Mais Recipe - Pinoy Filipino Tagalog Rice pudding corn coconut

‪ As part of the HOW TO COOK GREAT NETWORK - Also take a look at our channel for other great cooking genres. And look at the websites for in detail recipes, gallery and cooking tips. and many more - see you again soon. Philippine cuisine consists of the food, preparation methods and eating customs found in the Philippines. The style of cooking and the food associated with it have evolved over many centuries from its Austronesian origins to a mixed cuisine of Malay, Spanish, Chinese, and American, as well as other Asian and Latin influences adapted to indigenous ingredients and the local palate. ‪ Dishes range from the very simple, like a meal of fried salted fish and rice, to the elaborate paellas and cocidos created for fiestas, also spaghetti and lasagna of Italian origin. Popular dishes include: lechón (whole roasted pig), longganisa (Philippine sausage), tapa (cured beef), torta (omelette), adobo (chicken and/or pork braised in garlic, vinegar, oil and soy sauce, or cooked until dry), kaldereta (meat in tomato sauce stew), mechado (larded beef in soy and tomato sauce), ‪ puchero (beef in bananas and tomato sauce), afritada (chicken and/or pork simmered in a peanut sauce with vegetables), kare-kare (oxtail and vegetables cooked in peanut sauce), pinakbet (kabocha squash, ‪ eggplant, beans, okra, and tomato stew flavored with shrimp paste) crispy pata (deep-fried pig's leg), hamonado (pork sweetened in pineapple sauce), sinigang ‪ (meat or seafood in sour broth), pancit (noodles), and lumpia (fresh or fried spring rolls). "Adobo/Inadobo" − cooked in vinegar, oil, garlic and soy sauce. "Babad/Binabad/Ibinabad" − to marinate. "Banli/Binanlian/Pabanli" − blanched. "Bagoong/Binagoongan/ -- sa Bagoong" − cooked with fermented fish paste bagoong. "Binalot" -- literally "wrapped." This generally refers to dishes wrapped in banana leaves, pandan leaves, or even aluminum foil. The wrapper is generally inedible (in contrast to lumpia — see below).‪ "Buro/Binuro" − fermented. "Daing/Dinaing/Padaing" − marinated with garlic, vinegar, and black peppers. Sometimes dried and usually fried before eating. "Guinataan/sa Gata" − cooked with coconut milk. "Guisa/Guisado/Ginisa" or "Gisado" − sautéed with garlic, onions and/or tomatoes. "Halabos/Hinalabos" -- mostly for shellfish. Steamed in their own juices and sometimes carbonated soda. "Hilaw/Sariwa" -- unripe (for fruits and vegetables), raw (for meats). Also used for uncooked food in general (as in lumpiang sariwa). "Hinurno" -- baked in an oven or roasted. "Ihaw/Inihaw" − grilled over coals. "Kinilaw" or "Kilawin" − fish or seafood marinated in vinegar or calamansi juice along with garlic, onions, ginger, tomato, peppers. "Laga/Nilaga/Palaga" − boiled/braised. "Nilasing" − cooked with an alcoholic beverage like wine or beer. "Lechon/Litson/Nilechon" − roasted on a spit. "Lumpia" -- wrapped with an edible wrapper. "Minatamis" − sweetened.‪ "Pinakbet" − to cook with vegetables usually with sitaw (yardlong beans), calabaza, talong (eggplant), and ampalaya (bitter melon) among others and bagoong. "Paksiw/Pinaksiw" − cooked in vinegar. "Pangat/Pinangat" − boiled in salted water with fruit such as tomatoes or ripe mangoes. "Palaman/Pinalaman" − "filled" as in siopao, though "palaman" also refers to the filling in a sandwich. "Pinakuluan" -- boiled. "Prito/Pinirito" − fried or deep fried. From the Spanish frito. "Relleno/Relyeno" -- stuffed. "Tapa/Tinapa" -- dried and smoked. Tapa refers to meat treated in this manner, mostly marinated and then dried and fried afterwards. Tinapa meanwhile is almost exclusively associated with smoked fish. "Sarza/Sarciado" -- cooked with a thick sauce. "Sinangag" -- garlic fried rice.‪ "Sigang/Sinigang" − boiled in a sour broth usually with a tamarind base. Other common souring agents include guava, raw mangoes, calamansi also known as calamondin. "Tosta/Tinosta/Tostado" -- toasted. "Torta/Tinorta/Patorta" -- to cook with eggs in the manner of an omelette. pinoy,tagalog,Philippines,filipino,chilli,Sisig, Crispy pata, inasal,Taba ng talangka, Pancit Palabok,Bulalo,Fish tinola,Kare-kare,tilapis,isda, tinolang,ginisang,afritada,nilagang baka,arroz caldo, pancit canton,bicol express,sinigang,lumpiang shainghai,adobo,pinaupuan,sopas,tortang talong,munggo,upo,dinuguan,Paksiw,kaldereta,Puchero,

Resepi Jagung Manis Lemak Berkrim Dari Dapur Mahamahu

Resepi Jagung rebus ini telah viral di sosial media. Cuba buat tapi ada perubahan sikit dari segi bahan-bahan yang digunakan iaitu :- 1) Cheddar Cheese 2) Susu Penuh Krim 3) Butter 4) Yoghurt Segar 5) Susu pekat manis Kalau nak lebih lanjut layari blog untuk lebih lanjut.

🌽🌽طريقة عمل الذرة لذيذ🌽🌽

Perfect Egg Rolls Recipe Tamagoyaki - Eugenie Kitchen

Learn how to make egg rolls. It's a simple and easy egg recipe, tamagoyaki omelette. Find Egg Roll recipe here: Subscribe to my blog: Eugenie Kitchen MADE WITH ❤ Copyright © Eugenie Kitchen 2012-2016

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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