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Full Online Book HomeLearning KitchenVegetables - Corn - Barley, Corn And Provolone Bake
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Vegetables - Corn -  Barley, Corn And Provolone Bake Post by :Tortuga505 Category :Learning Kitchen Author :Unknown Date :March 2012 Read :721

Click below to download : Vegetables - Corn - Barley, Corn And Provolone Bake (Format : PDF)

Vegetables - Corn - Barley, Corn And Provolone Bake

3 1/2 cups water
3/4 teaspoon salt, divided
1 cup uncooked pearl barley
1 teaspoon olive oil
1 1/2 cups chopped sweet onion
1 cup fresh corn kernels (about 2 ears)
1 cup diced red bell pepper (about 1 large)
1/4 cup chopped fresh parsley
2 teaspoons minced fresh or 1/2 teaspoon dried thyme
1/4 teaspoon freshly ground black pepper
3/4 cup (3 ounces) shredded sharp provolone,
Fontina or part-skim mozzarella

Combine water and 1/4 teaspoon salt in a large saucepan; bring to a boil. Add barley. Return to a boil; cover, reduce heat, and simmer 45 minutes. Remove from heat; let stand, covered, 5 minutes.

Preheat oven to 350 degrees F. Heat oil in large nonstick skillet over medium heat. Add onion and corn; saute 6 minutes. Add bell pepper; saute 3 minutes. Stir in cooked barley, 1/2 teaspoon salt, parsley, thyme, and black pepper. Remove from heat; stir in cheese. Spoon into a 2-quart casserole coated with cooking spray; cover with lid. Bake at 350 for 40 minutes. Uncover, bake an additional 5 minutes.

serving size: 3/4 cup 166 cal, 4.1 g fat, 6.4 g pro, 27.3 g carb, 5.6 g fiber, 7 mg chol, 321 mg sod.
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Vegetables - Corn -  Best-ever Frozen Corn Vegetables - Corn - Best-ever Frozen Corn

Vegetables - Corn -  Best-ever Frozen Corn
4 quarts raw corn -- cut from cob 1 cup sugar 1 quart water 4 teaspoons salt Mix ingredients; bring to a boil. Let simmer for 15 minutes. Remove from heat and cool, covered overnight (so liquid is absorbed into corn kernels). In the morning, scoop into freezer bags or containers. Seal and freeze.

Vegetables - Baked Corn Pudding Vegetables - Baked Corn Pudding

Vegetables - Baked Corn Pudding
2 eggs 3 heaping Tbsp. flour 2 Tbsp. butter, melted 1 Tbsp. sugar 1/4 tsp. salt 1/4 cup milk 1 (16 oz.) can creamed corn 2 pt. frozen corn, thawed and drained 2 Tbsp. chopped parsley Crumb Topping: 1 cup Ritz cracker crumbs 4 Tbsp. melted butter Preheat oven to 350 degrees. Beat eggs together with wire whisk. Whisk in flour, butter, sugar, parsley and salt. Add milk and corn to egg mixture. Pour into buttered 1 1/2 quart casserole dish. Bake at 350 degrees for 50 minutes. Mix crumb topping ingredients together. Sprinkle evenly on top of casserole. Continue