How to Make Ree's Creamy Corn Casserole | The Pioneer Woman | Food Network
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Take one sassy former city girl, her hunky rancher husband, a band of adorable kids, an extended family, cowboys, 3,000 wild mustangs, a herd of cattle and one placid basset hound and you have The Pioneer Woman. The Pioneer Woman is an open invitation into Ree Drummond's life: The award-winning blogger and best-selling cookbook author comes to Food Network and shares her special brand of home cooking, from throw-together suppers to elegant celebrations. The series, set against the incredible story of life at home on the range, is the next best thing to actually sitting on a stool in Ree's kitchen.
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Fresh Corn Casserole with Red Bell Peppers and Jalapeños
Recipe courtesy of Ree Drummond
Total: 1 hr
Prep: 15 min
Cook: 45 min
Yield: 6 servings
Level: Easy
Ingredients
8 ears corn (still in the husk)
2 red bell peppers, diced
2 fresh jalapenos, diced
1 cup heavy cream
1/2 cup milk
Salt and freshly ground black pepper
1 stick salted butter, cut into pieces
Directions
Preheat the oven to 350 degrees F.
Remove the corn from the husks. In a large, deep bowl, slice off the kernels of corn with a sharp knife. Turn the knife to the dull side and scrape the cob all the way down to remove all the bits of kernel and creamy milk inside. (I do this inside the bowl because it goes everywhere if you cut it on a board.)
Add the red bell peppers, jalapenos, heavy cream, milk, salt to taste, a generous amount of pepper and butter and mix it well. Pour into a 9 by 13-inch baking dish. Bake until thoroughly warmed through, 30 to 45 minutes.
2011 Ree Drummond, All Rights Reserved
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How to Make Ree's Creamy Corn Casserole | The Pioneer Woman | Food Network
Fried Confetti Corn Recipe!
Fried Confetti Corn Recipe!
Ingredients
• 8 bacon slices, chopped
• 4 cups fresh sweet corn kernels (about 8 ears)
• 1 medium-size white onion, chopped
• 1/2 cup chopped red bell pepper
• 1/2 cup chopped green bell pepper
• 1 (8-ounce) package cream cheese, cubed
• 1/2 cup half-and-half
• Tsp of sugar
• Tsp of salt
• Tsp of black pepper
Directions:
Step 1
Cook chopped bacon in a large skillet until crisp; remove bacon, and drain on paper towels, reserving 2 tablespoons drippings in skillet. Set bacon aside.
Step 2
Sauté corn, onion, and bell peppers in hot drippings in skillet over medium-high heat 6 minutes or until tender. Add cream cheese and half-and-half, stirring until cream cheese melts. Stir in sugar, salt, and pepper. Top with bacon.
*I added way more onion and peppers than this recipe calls for….but I regret nothing! Lol
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Sweet Potato Casserole Recipe - Laura Vitale - Laura in the Kitchen Episode 840
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How to Cut Hasselback Potatoes - Food Wishes
Learn how to safely and precisely cut Hasselback potatoes! Enjoy!
For the fully formatted, printable, written recipe, follow this link: NOTE: This was a how-to demo for cutting the potatoes, and there is no written recipe.
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VEGAN BREAKFAST BLISS! Loaded Hasselback Potato Casserole
Start your day in plant-based vegan breakfast bliss with my hearty Loaded Hasselback Potato Casserole. This dish takes ordinary potatoes to a whole new level, as each perfectly sliced spud is nestled in my vegan scrambled egg batter, covered with an indulgent cheese sauce, and sprinkled with savory mushroom bacon bits. Sure to satisfy your morning cravings and leave you feeling nourished and energized for the day ahead. Whether you're fully living a plant-based lifestyle or simply looking to explore new healthy breakfast options, this Loaded Hasselback Potato Casserole is a must-try recipe!
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KEY MOMENTS
00:00 Introduction
00:19 Prep mushrooms
02:02 Prep potatoes
04:02 Prep egg mix
06:20 Bake potatoes and egg mix
07:55 Prep cheese sauce
08:54 Assemble casserole and bake
10:37 Reveal
10:51 Taste test
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Perfect POTATO GRATIN stack recipe
Potato stacks
Ingredients:
(Gratin potato stack)
-russet Idaho potatoes
-melted butter for brushing each layer
-half and half to cover potatoes
-nutmeg
-salt pepper to taste
-oil for frying
(Potato stack)
-russet Idaho potatoes
-oil for frying
-salt to taste
(Sour garlic salt)
-2 tbsp garlic powder
-4 tbsp kosher salt
-2 tsp citric acid
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