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Nicki's collection of recipes, open for all friends, family, and anyone who wishes to share from his/her own collection!

Tag: corn (Page 6 of 6)

Quick and Easy Popcorn Balls

February 10, 2006 / / 0 Comments

Recipe Source: Diana Rattray

Ingredients:

1/4 cup corn oil
1/2 cup popcorn
1/2 cup dark corn syrup
1/2 cup sugar
1/2 teaspoon salt

Directions:

Heat corn oil in a 4-quart kettle over medium heat for about 3 minutes. Add popcorn. Cover, leaving cover just slightly ajar. Shake frequently over medium heat until popping stops. Meanwhile, mix together corn syrup, sugar and salt. Add to popped corn in kettle, stirring and tossing constantly over medium heat for 3 to 5 minutes, or until sugar is dissolve and popcorn is evenly coated with mixture. Remove from heat. Gently form into balls, using buttered hands.

Makes about 1 dozen popcorn balls.

Texas Beef Skillet

February 10, 2006 / / 0 Comments

Recipe Source: betterrecipes.com

Ingredients:

1 pound ground beef
3/4 cup chopped onion
1-1/2 tsp. chili powder
1/2 tsp. salt
1/2 tsp. garlic salt
1 16 oz. can tomatoes, cut up
1 15-1/2 oz. can red kidney beans
3/4 cup quick cooking rice
3/4 cup water
3 tbsp. chopped green pepper
3/4 cup shredded sharp American cheese (3 oz.)

Directions:

In skillet, cook ground beef and onion till beef is brown and onion is tender; drain off fat. Sprinkle meat mixture with chili powder, salt, and garlic salt. Stir in undrained tomatoes, undrained beans, uncooked rice, water, and green pepper. Cover and simmer, stirring occasionally for 20 minutes. Top with cheese. Cover and heat till cheese melts, about 3 minutes longer. Sprinkle with crushed corn chips, if desired.

Makes 6 servings.

Nicki’s Notes:

This was good, but not spicy enough for our tastes. I used 2 1/2 tsp chili powder and added 2 tsp cumin and a dash of Tabasco. It was DELICIOUS! I recommend adding this on top of lettuce and corn chips for a nice texan chilli style salad!

Santa Fe Chicken

February 9, 2006 / / 0 Comments

Recipe Source: Linda Larsen

Prep/Cooking Time: Prep Time: 15min / Cook Time: 35min

Ingredients:

1 onion, chopped
3 cloves garlic, minced
1 Tbsp. olive oil
9 oz. pkg. frozen fully cooked diced chicken
2 (15 oz.) cans black beans, drained and rinsed
24 oz. jar thick and chunky salsa
1 cup taco sauce
8 corn tortillas
1 cup sour cream
2 cups shredded Cojack cheese

Directions:

In medium microwave safe bowl, cook onion and garlic in olive oil on HIGH for 2-3 minutes until tender. Stir in frozen chicken, black beans and salsa. (If freezing, cool onion and garlic mixture before adding frozen chicken.)

In 2 quart glass baking dish, pour taco sauce. Lay four corn tortillas over sauce. Top with half of chicken mixture. Spoon on half of sour cream in small dollops. Sprinkle with half of cheese. Top with remaining tortillas, chicken mixture, sour cream and cheese. Cover with foil. At this point, you can wrap the casserole well and freeze up to 3 months.

Bake at 350 degrees for 25-35 minutes until bubbly. Uncover and bake 5-10 minutes longer until cheese is melted. If frozen, thaw casserole overnight in refrigerator, then bake covered at 350 degrees for 35-45 minutes until bubbly; uncover and bake 5-10 minutes longer until cheese melts.

Serves 6.

Chili Popcorn

February 9, 2006 / / 0 Comments

Recipe Source: thespicebarn.com

Prep/Cooking Time: prep time: 10 minutes

Ingredients:

1 tsp Chili Powder
1/8 tsp Garlic – Granulated Powder
8 cups popped popcorn
2 tbsp butter of margarine, melted
2 tbsp parmesan cheese, grated

Directions:

Place popped popcorn in a large bowl. In a small bowl combine melted butter, chili and garlic.

Drizzle spiced butter mixture evenly over popped popcorn. Sprinkle with Parmesan Cheese. Toss to coat. Enjoy!

Recipe makes 10 servings.

Chile con Queso

February 9, 2006 / / 0 Comments

Recipe Source: thespicebarn.com

Prep/Cooking Time: prep time: 15 minutes / cooking time: 8 minutes

Ingredients:

a pinch Cayenne Pepper
1 tbsp olive oil
1 medium onion, finely chopped
1 jalapeno, seeds removed and minced
2 cloves fresh garlic, minced
1 can 15 oz. diced tomatoes in juice (drain away juice)
3 mild chiles, such as Anaheim or New Mexico*
1/2 cup heavy cream
1 1/2 cups (6 oz) Monterey Jack, grated
1 1/2 cups (6 oz) Cheddar (sharp or old)
1 tbsp cornstarch

Directions:

Heat the olive oil in a large skillet over medium heat. Add the onion and jalapeno and cook, until the onion is translucent (about 5 minutes, stir frequently). Add the garlic and stir for about 1 minute. Stir in the tomatoes and cook until they give off their juice (about 3 minutes). Stir in the cream and bring to a simmer — DO NOT BOIL. Reduce the heat to low. Toss the Monterey Jack and Cheddar with the cornstarch in a medium bowl. Gradually whisk the cheese into the skillet and bring to a simmer.

Transfer to a heat proof serving dish and serve hot with Tortilla chipes, broccoli florets, carrot sticks or other vegetables.

Makes 4 cups.

Note:

If you can’t find 3 mild chilies, you can substitue 1 large sweet red pepper instead.

Chili Tortilla Bake

January 21, 2006 / / 0 Comments

Recipe Source: Mom

Ingredients:

1 pound ground beef
1 teaspoon (california style if available) garlic salt
2 cans (8 oz.) tomato sauce
1/2 teaspoon oregano leaves
1 can (14 1/2 oz.) black beans, drained and rinsed
6 (8-inch) flour tortillas, divided
1 can (8 3/4 oz.) whole kernel corn, undrained
2 cups shredded cheddar cheese, divided
1 can (4 1/2 oz.) chopped green chilies, undrained
2 tablespoons chili powder
2 tablespoons california style minced onion
1 teaspoon ground cumin

Directions:

Preheat oven to 350° F. In a large skillet, brown ground beet over medium-high heat; drain. Add tomato sauce, beans, corn and green chilies.

Stir in next five (5) seasonings. Bring to a boil and reduce heat. Simmer, uncovered, 15 minutes.

In a 2-quart baking dish, coated with cooking spray, place 3 flour tortillas to cover bottom. Overlap as needed. Layer with half of chili mixture and half of cheese. Top with remaining tortillas, meat mixture and cheese.

Bake 30 minutes.

Serves 8.

Boo Cups

January 21, 2006 / / 0 Comments

Recipe Source: Kraft Foods website (Halloween section)

Prep/Cooking Time: prep: 15 minutes

Ingredients:

3-1/4 cups cold fat free milk
2 pkg. (4-serving size each) JELL-O Chocolate Flavor Instant Pudding & Pie Filling
1 tub (8 oz.) COOL WHIP Whipped Topping, thawed, divided
1 pkg. (6-1/2 oz.) Chocolate Sandwich Cookies, crushed, divided
30 miniature semi-sweet chocolate chips

Directions:

Pour milk into large bowl. Add pudding mixes. Beat with wire whisk 2 minutes or until well blended. Gently stir in 1/2 of the whipped topping and 1/2 of the crushed cookies.

Spoon 1 Tbsp. of the remaining crushed cookies into each of 15 individual cups. Spoon pudding mixture evenly into cups; top with remaining crushed cookies.

Drop remaining whipped topping by spoonfuls onto desserts to create “ghosts.” Decorate with chocolate chips to create “eyes.” Refrigerate until ready to serve. Watch the ghosts disappear! Store leftover desserts in refrigerator.

Shortcut: Instead of dropping spoonfuls of whipped topping, fill sealable plastic bag with remaining whipped topping; seal bag. Using scissors, diagonally snip off one corner from bottom of bag. Squeeze out topping to create “ghosts.”

Makes 15 servings, 1/2 cup each.

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