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Results 111 - 120 of 134 for blanching corn
Melt butter and chocolate in ... heat; stir in corn syrup and almond extract. Combine ... almond on top. Refrigerate about 30 minutes or until firm.
112. PEANUT BRITTLE
In large heavy saucepan, combine sugar, corn syrup, water, butter and salt. ... cool dry place. Will keep up to 4 weeks. Makes about 2 pounds.
113. DIVINITY FUDGE
Put the sugar, water and corn syrup into a saucepan. Stir ... add nuts and cherries. Pour into a buttered pan and let set, then cut into squares.
114. PEANUT BRITTLE
Mix sugar, syrup, and water. Cook and stir until candy thermometer reaches soft-ball stage. Add next 3 ingredients and cook to hard crack ...
115. PEANUT BRITTLE
Combine all ingredients except peanuts. Cook over medium heat until sugar dissolves. Add raw peanuts. Increase heat to high and stir ...
116. PARTY MIX
Mix together in roaster. Bake at 250 degrees for 2 hours, stirring every 15 minutes.
117. CHICKEN CASSEROLE
Mix first 8 ingredients together ... butter and crushed Corn Flakes and place on rice/chicken ... oven and bake until brown, 10 to 15 minutes.
118. EASY CORN PUDDING
Grease baking dish. Mix salt, ... to milk. Combine corn with ingredients. Heat butter and ... once. Also good cold next day at lunch. Serves 4.
119. DIVINITY
Mix the sugar, corn syrup and water. Cover and ... end of the beating. Drop by teaspoonfuls onto waxed paper and cool. Yields about 1 3/4 pounds.
Start rice 40 minutes ahead ... color changes. Dissolve corn starch in soy sauce thoroughly. ... dish. Serve over rice. Sprinkle with almonds.
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