I looked through my recipes and realized that, as much as we eat it, I have very few recipes for corn. Cathy, I've been doing something similar with corn in the freezer that was a bit overripe and starchy...I've been frying it in butter with a little sugar and after it gets toasty, a adding a little cream. Yum. We like this on chicken taco salads or mixed with black beans for a side. I make hot for us and wimpy for the Kid. * Exported from MasterCook * Fiesta Corn Relish Recipe By :Katie Serving Size : 0 Preparation Time :0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 5 ears fresh corn -- or 6 - to make 4 cups* 1 hot yellow pepper -- seeded and finely chopped** 2 cloves garlic -- minced (I use 4) 1 1/2 cups cider vinegar 3/4 cup sugar 1/2 cup chopped red onion 1/2 cup chopped sweet red pepper 1/3 cup chopped green onions 1 teaspoon cumin 1 teaspoon pickling salt 1/2 teaspoon freshly ground black pepper 2 tablespoons chopped fresh cilantro Cook corn in boiling water for six minutes. Drain and cool until easy to handle. With a sharp knife cut kernels from cob and measure four cups corn into a large stainless steel or enamel saucepan. Add hot pepper, garlic, vinegar, sugar, onion, red pepper, green onions, cumin, salt and black pepper to saucepan. Bring to boil over high heat. Reduce heat and boil gently, uncovered, for 20 minutes. Stir in cilantro and cook two minutes longer. Remove from heat. Ladle relish into clean, hot jars, leaving 1/2-inch headspace. Process in a boiling water bath: half-pints and pints for 15 minutes at 0-1000 ft., 20 minutes at 1001-6000 ft., and 25 minutes above 6000 ft.*** Makes 4 c. Source: "Small Batch Preserving, Ellie Topp and Margaret Howard" Copyright: "Firefly Books, 2001" - - - - - - - - - - - - - - - - - - - NOTES : Katie's Notes: *Frozen corn works very well ** Any peppers work. I use jalapenos, ribs and seed left in for hot, out for mild ***Processing instructions are from U of GA's So Easy To Preserve

I'm sorry! I did take a pic with my phone. I had to email it to myself to post it. I served risotto and spaghetti squash. I wish someone would teach me to make spaghetti squash that doesn't crunch. Dcarch, sorry. I had no plans to make it yesterday. That was DH's choice. Only because I mentioned it! Then we went to Sam's Club, and it was 6:30 before I got started. I made him help. It's rare that I find a recipe that sounds good like that, and doesn't call for garlic, which you could probably add if you want, but it was a nice change to see one that didn't include with my garlic allergy! It is time consuming, but if you like to cook, that won't be a problem. I cook because I have to, and I was already tired with painful feet, so would have liked to have it quicker. The time consuming part is browning off the chicken a couple of pieces at a time, unless you have a huge skillet. I don't. But at least the chicken and risotto was finished at the same time! I made DH help. I gave him the jobs of cutting and pounding the chicken, then stirring the risotto. Mustangs, I'm glad you think I'm a good judge of how good it was! Rosesstink, I don't know. I copied and pasted the recipe as it was on face book. I picked up a 1# box of sliced mushrooms while I was at Sam's and probably used close to a 1/3 of it. Jasdip, I have made chicken marsala once. This was way easier! My bottle of Marsala doesn't say dry, but it doesn't taste real sweet. It's been a long time since I bought it and made the chicken marsala the first time I tried it, so I don't exactly remember. The price sticker on the bottle says, I think, $5.75 USD.

The only worse flavor of ice cream that I can think of besides butter pecan is salted caramel - salt does not belong in ice cream or caramel. This is one of the reasons that I make caramel and ice cream myself - so that I can leave out ALL salt. Butter pecan is extremely popular in Texas, where I grew up, and I love pecans, but not on ice cream, and butter with ice cream makes me gag - although not as badly as salt. My favorite flavor of ice cream is mamey, but I also love coconut, cherimoya and guanabana ice cream, and fortunately, I grow cherimoya here, but not guanabana. I have white sapote fruit in my yard ripening now, and I will have to see how they go with ice cream. In general, I prefer fruit flavored ice cream, but the flavors I make most often are French vanilla, chocolate hazelnut, and strawberry - none of which have any salt in them. I never buy ice cream because I have a Whynter ice cream machine that has a built-in compressor so that I do not have to freeze a bowl to make it, and I can make one batch right after another. I do this only for parties, however. The one ice cream I would buy (but don't anymore because I like it too much) is Trader Joe's Coffee Bean Blast. Typically, if I want a coffee flavor in ice cream, I add coffee liqueur to vanilla ice cream after I make it. I use a lot of different liqueurs when making ice cream, including Amaretto, Frangelico, Nocello, St. George Nola, Godiva chocolate, etc. I also add these liqueurs to ice cream after it has been made. My brother's favorite is pistachio, and I had to teach him how to pronounce it correctly in Italian when we were in Italy. BTW, my sister loves butter pecan ice cream, but she and I have totally different tastes in food. She loves mac and cheese, and that also makes me gag.

Mine did not come with a lid, there is one available but I'm not sure I need it. I've had to try several recipes and make some substitutions due to the size of the loaf. Basically it's 1.5 Cups of water, about 2 cups of starter, 1.5 tsp of sugar or honey, 1.5 tsp. salt and 1 Tbs of melted/salted butter. Mix together and add 5.5 -6.0 Cups of flour (I'm using King Arthur unbleached/all purpose right now). Let it mix/knead for 8 minutes. I take it out of the mixer onto a lightly floured counter and let it rest for a few minutes, makes it easier to work with. Then I simply shape into a rectangle wide as my pans length, roll it up and let it rise. My rise time has varied depending on the weather. Once it's slightly above the pans edge I slather it with melted butter, bake it at 400 for about 40 - 55 minutes. My oven is not the greatest and my cook time varies. I do turn the loaf several times as well. When done I slather it with butter. Let it completely cool before slicing. I'm making another one right now that I did add some rosemary essential oil to. Not even a drop of it though, I use a toothpick and dip it into the oil and use only whats on the end.