The Best Canned Corn Recipe - how to cook canned corn
I show you how to cook canned corn.
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Recipe! Creamy Chicken & Vegetable Casserole 3 WW Points per Serving!
Subscribe! It's Free! As Promised another super easy delicious and filling low point casserole! Enjoy! Share with a friend!
This is a delicious casserole! Please go to my blog to see the full recipe!
BBQ Corn & Bean Succotash Salad - Great Summer Salad!
Learn how to make a BBQ Corn & Bean Succotash Salad! Visit for the ingredients! Plus, more info and over 550 additional original video recipes. I hope you enjoy this BBQ Corn & Bean Succotash Salad!
Betty's Leapin' Lima Bean Casserole
Betty demonstrates how to make her luscious Leapin' Lima Bean Casserole. This is a great-tasting casserole, and will perhaps get some of your non-vegetable-eating kids (even big kids) to try some healthy Lima beans!
Leapin' Lima Bean Casserole
(2) 10 to 12 oz. packages frozen Lima beans (I used baby Limas, which are more tender and take less cooking time than other types of green Limas.)
1 stick butter or margarine, melted
1 medium onion, chopped
10.75 oz. can condensed cream of mushroom soup
½ green bell pepper, chopped
1 cup shredded sharp cheddar cheese
Ritz cracker crumbs (approximately 1 inner pack from a box of Ritz crackers, crushed into crumbs)
cooking oil spray
Cook the 2 packages of Lima beans according to package directions, but do not overcook. (Fordhook Lima beans will take longer than baby Lima beans.) Drain Lima beans. In a large mixing bowl, combine the 2 packages of cooked Lima beans with 1 stick melted butter, 1 medium chopped onion, 1 cup shredded cheese, ½ chopped green pepper, and 1 can of cream of mushroom soup. Stir to mix well. Pour mixture into a 13-inch by 9-inch by 2-inch baking dish that has been sprayed with cooking oil spray. Sprinkle Ritz cracker crumbs evenly over the top. Bake at 350 degrees about 20 minutes, or until bubbly and browned on top. Do not overcook. This is a great accompaniment to almost any entrée; also, it's a great potluck dish!
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Edward Lee's Korean-Style Succotash | The Kitchen | Food Network
Chef Edward Lee puts his spin on a Southern staple, including a host of fresh additions along with his secret ingredient, Doenjang, the Korean answer to miso!
Watch #TheKitchen, Saturdays at 11a|10c + subscribe to #discoveryplus to stream the entire library and so much more:
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Talented food experts gather in the kitchen to share lively conversation and delicious recipes. From simple supper ideas to the latest food trends, they cover all things fun in food!
Welcome to Food Network, where learning to cook is as simple as clicking play! Grab your apron and get ready to get cookin' with some of the best chefs around the world. We'll give you a behind-the-scenes look at our best shows, take you inside our favorite restaurant and be your resource in the kitchen to make sure every meal is a 10/10!
Korean-Style Succotash
RECIPE COURTESY OF EDWARD LEE
Level: Easy
Total: 30 min
Active: 25 min
Yield: 4 servings
Ingredients
1 teaspoon olive oil
2 tablespoons butter
4 cups corn kernels (from about 5 ears)
2 tablespoons buttermilk
2 tablespoons whole milk
2 teaspoons doenjang Korean soybean paste or white miso
1 garlic clove
6 ounces lima beans
3 ounces shelled edamame
3 ounces black-eyed peas
1/4 cup diced red peppers
Salt and pepper
2 tablespoons chopped fresh herbs, preferably a combination of parsley, chives and tarragon
Directions
Warm olive oil and 1 tablespoon butter in a large skillet until the butter is foaming. Add the corn kernels and saute until tender, about 3 minutes.
Transfer 1 cup of the corn to a blender. Add the buttermilk, whole milk, soybean paste, garlic and remaining tablespoon butter. Puree on high until a smooth chowder-like puree is formed. (If the puree is still chunky, add a few tablespoons water.)
Add the corn puree, lima beans, edamame, black-eyed peas and red peppers to the skillet and continue to saute, stirring often, until everything comes together and the peppers begin to soften, another 3 to 5 minutes.
Season with salt and pepper. Fold in the chopped herbs and serve immediately.
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Edward Lee's Korean-Style Succotash | The Kitchen | Food Network
Thanksgiving Side Dish Recipe : Sauteed Butter Corn with Parsley
Good news ya'll ! I now have my very own website at EatWithEmily.com . A recipe with photos is available on my website for this dish. Please click on this link for the recipe
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