|by Jacques Joubert|
Anyone who has experienced fine French cooking knows that no meal is complete without its frozen dessert.
1 - 10 of 124 for using frozen corn on the cob
Blanch corn on the cob, then cool ... wrapped corn into pot of boiling water and return to boil. Cook for 8 to 10 minutes. Serve in foil. Keeps very moist.
You can substitute ... chili pepper for the bell pepper, in ... bell pepper (if using fresh vs. diced, ... minutes. Break the corn cobs in half and ... corn kernels (if frozen corn being used), ... Serves 4–8 (depending on how much bread, ... whole wheat artisan bread.
In large saucepan ... with cover, combine corn, cream, sugar ... ingredients. Cook, stirring occasionally and over low heat, until heated through. DO NOT BOIL.
Heat oven to ... 1 pork chop on center of each ... with 1/4 of the onion slices and ... slices. Place 1 frozen ear of corn next to each ... for approximately 1 hour.
Brown ground chuck, ... and holding off on adding lima beans ... comes to a boil. Simmer 1-2 hours. Serve with cornbread or crackers. Makes about 2 gallons.
Heat oven to ... 1 pork chop on center of each ... chop. Place 1 frozen ear of corn next to pork ... potatoes and pork chops are tender. Makes 4 servings.
In medium bowl, ... mix well. Add corn; spoon mixture ... container. Refrigerate several hours or overnight. Cut corn into 1-inch chunks before serving.
Bring 1 cup ... tablespoon water with frozen Oriental style vegetables ... shrimp, drained baby corn, and chicken ... thickens. Serve over hot fried rice.
In a 10" ... set aside. In the same skillet cook corn, red or ... gently about 2 minutes more or until mixture is heated through. Makes 4 to 6 servings.
Fry bacon in ... remove bacon, reserving the drippings. Crumble bacon ... tender. Stir in corn, and cook ... in salt. Top with bacon. Yield: 4 servings.
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