|James McNair's Corn|
|by James McNair|
With southwestern and country-style cooking sweeping the nation, master chef James McNair focuses on an all-American classic--corn.
1 - 10 of 27 for caning corn
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Place all ingredients in a clear bowl and beat on high until stiff. Add a little extra powdered sugar, if it is not stiff enough. Keep covered in a ...
Add vinegar to boiling water, add ribs, cover until water begins to boil again, uncover and simmer 15 minutes, drain, cool. Make a paste of this and ...
Melt the last 3 ingredients together and pour over corn.
Add syrup to thoroughly creamed fat. Add well beaten eggs and mix thoroughly. Sift dry ingredients. Add peanuts and combine with fat mixture. Mix ...
Cream shortening and sugar, add egg and beat well, add syrup and mix. Sift together all dry ingredients and add to first mixture. Beat in boiling ...
Pop corn and place in ... does not turn to sugar as it cools, place the pan of corn in an oven heated to 300 degrees for 5-10 minutes. Serve in small bowls.
Cream the butter ... extract. Blend in cane or corn syrup, followed by ... more or until firm. Serve warm with whipped cream or vanilla ice cream. Serves 8.
Mix and bake in 350 degree oven. Can be served with lemon sauce. Mix well.
Boil until it forms a firm soft ball. Add 3/4 of a stick of butter, 1 teaspoon vanilla, then cool. Then beat until it loses its gloss. Add 1 cup ...
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