|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 511 for ground beef corn
Wash brisket. Using a small sharp knife, cut tiny X slits in the meat and insert garlic and cloves pieces. Place the meat in a large Crock-Pot and ...
In a large ... Add water or beef broth to cover. ... and season with ground cumin, oregano, and ... toppings - Kids (and adults!) love to assemble their own.
Wash brisket. Make small X slits in the meat and insert garlic and cloves pieces. Place the meat into a stockpot (at least 8 quarts). Cover the meat ...
Preheat oven to 425 degrees. Brown ground beef with peppers and ... cornbread batter. Spread evenly with knife. Bake 20 minutes. Yields: 6 to 8 servings.
Mix all ingredients through corn and set aside. Saute ground beef; drain. Grease ... peppers. Pour remaining batter on top and bake 1 1/4 hours at 350 degrees.
Brown meat, add onion and cook 5 minutes. Add the rest of the ingredients and cover. Cook slowly on low heat about one hour or until thick.
Melt fat and ... onion; stir in ground meat and brown. Add tomatoes and corn. Melt butter; ... until the top is done, about 20 minutes. Yield 6 servings.
Brown onions. Add ... large bowl. Drain corn and add to ... Sprinkle cheese over top and bake at 325 degrees for 20 to 30 minutes. Can be frozen before baking.
Add: Put in baking pan, cover with 1 package (small) Jiffy corn muffin mix (mixed). Bake at 375 degrees until corn bread is nicely brown.
In a 5-quart ... tender. Add the ground beef and cook until ... add the frozen corn and vegetables and ... tender. Adjust seasonings to taste. Serving Size: 6
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