|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 12 for corn mole
Result Page: 1
Preparation Time: Approximately ... smoking. Add the mole mixture all at ... 7g; Vitamin A 20%DV*; Vitamin C 45%DV; Calcium 6%DV; Iron 15%DV*Daily Value e
Brown meat, onion, and tomato together. Add ketchup and Poblano. Heat enchilada sauce with 1/2 can water on medium heat. Soften tortilla in sauce. ...
Ahead of time ... meat. Have the mole already diluted in ... and relishes and serve immediately. This dish should also be served with black beans and rice.
Prepare filling in ... set aside. Prepare Mole using basic white ... bubbly. Layer 2 corn tortillas between paper ... cream, chopped olives and green onions.
Substitute 1 teaspoon ... squash, potatoes and corn. Cover and ... tender and vegetables are done. Season to taste with salt and pepper. 8 to 10 servings.
Heat oil in ... Add beans and corn. Simmer 15 ... shredded lettuce and tomato salad. Serves 6-8. Variation: Use as a topping for hot dogs or hamburgers.
In a Dutch oven brown one half of the meat in hot oil, then brown the other half. Return all meat to the Dutch oven and add 3 cups water, parsley, ...
Cook potatoes in oil until almost done. Combine ingredients of cornstarch, chili powder, cumin in a bowl with water, about 1 small cup. Stir ...
Arrange chicken in a large pot. Add stock and cook until tender but not falling apart, 1 to 1 1/2 hours. Lift chicken out of stock and cool slightly. ...
Or 2 frying chickens (2 1/2 -3 pounds each), cooked, skinned, and cut in pieces (both can be either stewed or boiled, baked or broiled). In a large, ...
Result Page: 1
top of page