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This is the real thing! A simple mixture of masa harina and water results in the most wonderful corn tortillas you ever tasted. The secret is to use a cast iron pan! You can buy masa harina at Mexican grocery stores or in the ethnic food aisle of large supermarkets.
Ingredients: masa harina, water
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This cornbread is spiked with fresh jalapeno pepper for a kickin' version of an American favorite quick bread.
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Our simple soup really highlights the taste of sweet summer corn, but since the vegetable is available virtually all the time, you can make the chowder year-round. You can even use frozen corn, though fresh is best.
cooking.nytimes.com
This recipe came to The Times in 2003 from Barbara Lynch, the owner and chef of No 9 Park in Boston It is incredibly rich, and remarkably good
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This creamed spinach is so silky and light that you won't miss the cream. The crunchy bread crumb topping is a fantastic addition.
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This variation of creamed beef incorporates onions and canned peas. It can be served over toast, biscuits, rice, or mashed potatoes.
Ingredients: beef, onion, butter, flour, milk, peas
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Get Creamed Spinach Recipe from Food Network
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Creamed spinach, made with the frozen chopped variety, perfectly complements the roast, and it can be made up to two days ahead.
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All you need are the eggs and a cream sauce. This dish is great served over toast at breakfast for the day after Easter because it uses up some of your leftover eggs!
Ingredients: eggs, butter, flour, milk, white pepper
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Get Creamed Beef Recipe from Food Network
Ingredients: beef, flour, milk, salt, pepper, bread
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Get Creamed Spinach Recipe from Food Network
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The prettiest corn you'll grill all summer.