Full Online Books
BOOK CATEGORIES
Authors Authors Short Stories Short Stories Long Stories Long Stories Funny Stories Funny Stories Love Stories Love Stories Stories For Kids Stories For Kids Poems Poems Essays Essays Nonfictions Nonfictions Plays Plays Folktales Folktales Fairy Tales Fairy Tales Fables Fables Learning Kitchen Learning Kitchen
LINKS
Valid XHTML 1.0 Transitional Free Classified Website Without Registration Free Classified Website Daniel Company
Twitter Twitter Add book
donate
Full Online Book HomeLearning KitchenVegetables - Corn - Coriander Corn
Famous Authors (View All Authors)
Vegetables - Corn -  Coriander Corn Post by :bjmays Category :Learning Kitchen Author :Unknown Date :March 2012 Read :2659

Click below to download : Vegetables - Corn - Coriander Corn (Format : PDF)

Vegetables - Corn - Coriander Corn

Coriander Corn

1 tablespoon butter or oil
3 Cups frozen corn kernels
1/4 tsp. each salt and pepper
1 Tbsp. chopped fresh cilantro
1 tsp. grated lime rind
2 tsp. lime juice
2 cloves garlic, minced


Heat butter or oil in a saucepan. Add corn kernels, salt and pepper. Cook until heated through, stirring often for about 6 minutes or until hot.
Mix in remaining ingredients.


1 tablespoon butter or oil
3 Cups frozen corn kernels
1/4 tsp. each salt and pepper
1 Tbsp. chopped fresh cilantro
1 tsp. grated lime rind
2 tsp. lime juice
2 cloves garlic, minced


Heat butter or oil in a saucepan. Add corn kernels, salt and pepper. Cook until heated through, stirring often for about 6 minutes or until hot.
Mix in remaining ingredients.
If you like this book please share to your friends :
NEXT BOOKS

Vegetables - Corn, Bean And Rice Salad Vegetables - Corn, Bean And Rice Salad

Vegetables - Corn, Bean And Rice Salad
3 cups cooked cooled converted rice 1 can black beans -- (16 ounce) drained and rinsed 1-1 1/2 cups corn (frozen, fresh, canned--Mex. or plain) 1/3 cup chopped green onions (3 to 4) 1/2-1 red pepper -- chopped mild pickled jalapenos (or you could probably use a small can of green chiles) -- minced (to taste) 1/4-1/2 cup fresh chopped cilantro 1/4-1/3 cup olive oil 2 Tablespoons or so fresh lime juice 1 Tablespoon cider vinegar 1 Tablespoon packed brown sugar 1 teaspoon chili powder 1 teaspoon salt 1/2 teaspoon ground cumin pepper -- to taste In large bowl, combine rice,
PREVIOUS BOOKS

Vegetables - Colorful Corn Casserole Vegetables - Colorful Corn Casserole

Vegetables - Colorful Corn Casserole
2 tablespoons olive oil 1 medium onion -- chopped 1 medium red or green bell pepper -- chopped 3 cups cooked fresh corn -- (from 4 ears) 1 cup zucchini -- grated 1/4 cup cornmeal 1/3 cup green or black olives -- chopped 1 1/2 cups ripe tomatoes -- finely diced 1 1/2 cups cheddar cheese or cheddar-style soy -- grated 1/2 teaspoon chili powder 1/2 teaspoon ground coriander salt and freshly ground black pepper -- to taste Preheat the oven to 350øF. Oil a large shallow baking dish.Heat the oil in a medium skillet. Add the onion
NEXT 10 BOOKS | PREVIOUS 10 BOOKS | RANDOM 10 BOOKS
LEAVE A COMMENT