Chile traditional pastel de choclo | Corn pie recipe | Recipe in Hindi |
A traditional corn pie recipe of the 20th century from the South American country of Chile, is a very unique flavour in itself.. The creaminess from the corn, and the meatiness from the chicken is bound to amaze your taste buds a bit. We try this traditional recipe in today's video, and hope you like it too!
Serves 2-3 people
Baking temp : 180ºC/350ºF
Baking time : 20-25 min
All you need :
*For corn paste*
200g frozen corn (not sweet corn)
Boiling water to soak corn
Some Basil leaves
Salt to taste
*For meat filling*
300 g chicken mince
100 g chicken breast
1 tbsp chilli powder
1 tbsp cumin seeds
1 medium onion
Salt to taste
*For meat filling*
Some sugar to sprinkle on top
Few chopped black olives
1 sliced boiled egg
Few raisins
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Original recipe :
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Moist & Easy Jiffy Mix Corn Casserole Recipe ~ Thanksgiving Recipes
This is the easiest corn casserole you need on your dinner table this Thanksgiving and any time really! It is creamy, moist and delicious.
Ingredients Used
1 pk Jiffy Corn muffin mix
1 15oz whole kernel corn (drained)
1 15oz can cream style corn
1 cup sour cream
1 tsp vanilla extract
1 stick melted unsalted butter
2 eggs @ room temp
Mix all the ingredients and bake in a greased 9x13 pan for 40-45 minutes. Allow to cool and set for 15 minutes before serving. Enjoy.
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The Corn Casserole EVERYONE LOVES!
Cream Corn Casserole is way better without the boxed cornbread mix, and this recipe is proof.
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You can print out the recipe here:
This #corncasserole actually tastes like creamed corn. Creamy, rich, Southern-style cream corn! It's the clear winner at the holiday table and in your kitchen! It only takes like 20 minutes to prep. #Sidedishes don't get much better than that!
It’s hard for me to even think about #creamedcorn without thinking of my Grandmother Kinser. She served it on the side of just about any meal she could, only hers was straight out of the can and topped with a little extra butter…and salt. As a kid, I loved it. Like, LOVED it. But now, I know there’s a better way. Instead of using creamed corn from a can, we’re going to whip up our own. And, it’s going to be really easy and really delicious.
INGREDIENTS:
2 (16 ounce) cans whole kernel corn, strained
6 tablespoons unsalted butter, separated
1 yellow onion, finely diced
1 1/4 cup heavy cream
1 (8 ounce) package cream cheese, softened
1 large egg, slightly beaten
2 tablespoons granulated sugar
1 1/2 teaspoon Kosher salt
1/2 teaspoon black pepper
3/4 cup crushed Ritz crackers (about 15 crackers)
1 1/2 cup freshly grated Cheddar or Colby Jack cheese
HERE'S HOW YOU MAKE IT:
1. BREAK UP THE CORN — breaking up the half corn in the blender is going to help thicken up the base a bit and then we’ll leave the other can whole.
You can break up the kernels in either a blender or a food processor, pulsing just until they are broken up, and stopping before the corn becomes a puree.
2. SAUTE THE ONION - To kick off the sauce we’re going to melt down some butter and sauté a chopped onion
3. MELT THE CREAM CHEESE - Add a little cream to the pot along with the cream cheese, and stir the mixture until the cream cheese has melted into the cream. This will go by faster if your cream cheese is room temperature going in!
4. ADD REMAINING INGREDIENTS - Remove the pan from the heat, and add your seasoning, as well as the egg. Stir to combine, add the corn into the saucepan, and move on to the topping.
5. ASSEMBLE - First, coat your crushed Ritz crackers in butter. Add the filling to the casserole dish, and top with cheese and crackers.
6. BAKE - Cover the casserole with foil and bake for 30 minutes at 325°F, then you’ll remove the foil and bake uncovered for the last 15, allowing the crackers on top to get nice and toasty.
ABOUT THE BAKING DISH
This casserole is best baked in a 2-quart rectangular baking dish, but if you do not have one, modifications can easily be made, but note, the cook time will vary.
If you are using a standard 9×13″ casserole dish, your casserole filling will not be as deep as it would in a small 2-quart baking dish and it will likely cook faster. Therefore, you should probably decrease the cook time by about 5 minutes or so if using a standard 9×13″ casserole dish.
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Thanks so much for watching! Pretty please, hit that LIKE button and SUBSCRIBE so you can stay up to date with all of my new recipe releases. Stay tuned, there's more yumminess to come!
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If #holidayrecipes soothes your soul and entertaining is your happy place, this is your channel!
The Anthony Kitchen is all about incredible food made with real ingredients, that delivers the most flavor in the most efficient way possible! Quality, flavor, ease, and YOUR SUCCESS in the kitchen matter to me. If you have a question, please ask away. I'm here to help and I check the comments regularly!
You can find all TAK recipes here!
Corned Beef & Cabbage Shepherd’s Pie - Food Wishes
This St. Paddy’s Day themed recipe demonstrates my favorite version of corned beef and cabbage, and my favorite version of Shepherd’s Pie, which as you’ll see in the video are the very same thing. By the way, it’s okay to make it more than once a year. Enjoy!
For the fully formatted, printable, written recipe, follow this link:
To become a Member of Food Wishes, and read Chef John’s in-depth article about Corned Beef & Cabbage Shepherd’s Pie, follow this link:
You can also find more of Chef John’s content on Allrecipes:
How To Cook A Delicious Corned Beef Pie | Paul Hollywood's Pies & Puds
Taken from Paul's Pies and Puds series, first broadcast in 2013, Paul celebrates the best of British Pies and Puds as he travels the country in search of the finest ingredients and invites guests back to his kitchen to cook for them. In this clip, Paul's baking a luxury corned beef pie.
#Paulhollywood #Piesandpuds
Welcome to the only official Paul Hollywood YouTube channel. Home to weekly baking videos and some of the best moments from Paul's TV shows. For more info on Paul and more recipes, head to Paul's Website:
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Pastel de Choclo, Chile's Traditional Beef & Corn Casserole
In Spanish, “pastel de choclo” translates to “corn pie”. But as you’ll see later on, it’s actually more of a casserole than a pie.
We can say that it’s the Chilean version of the English shepherd’s pie.
In this video, you’ll get to know the origin of this amazing dish, its recipe, and its vegetarian counterpart. Without any further ado, vámonos!
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