Korean Corn Cheese
bbstx
8 months ago
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HELP! Zoysia Tenufolia (Korean Velvet Grass)
Comments (3)Try one of the hybrids like Emerald Zoysia. Do not use one of the drought tolerant varieties. I assume you have decent drainage. Although zoysia is somewhat shade tolerant, are you getting enough sun? Spread whole ground corn meal (feed store for about $6 bag) at 2 or 3 lbs per 100 square feet and water in to prevent most turf fungus problems. Apply beneficial nematodes if grubs are present. Are you mowing? Under watering in evident when the grass appears grayish green and stays down after walking on it. Buy yourself a pair of the blue-blocking sunglasses. These make dry spots stand out like crazy. Forget the fertilizer until you have seen some growth unless you are on some really bad soils. Use soil stimulators like Medina Plus or organic lawn starters. Good luck!...See MoreKorean Fried Chicken
Comments (23)OK! Jelly and cola. The Strawberry jam is an addition which the most popular K*F*C* restaurant in Los Angeles has listed on their sauce ingredient list. I thought it really strange at first reading - also I do not like strawberry jam. The ingredient list also has "soda pop". I thought about the mix of flavours and came up with cola. I must admit I do not use P*ep*si or Co*ke because of the HFCS. I purchase cola from Whole Foods which is made with cane sugar. I have grape jam on my "must try in this recipe" list. This recipe is a sweet/hot/savory recipe so the jam and cola contrubite to the sweet and take some of the blazing heat away from the Korean Red Pepper Paste. For substitutions I would say the jam could be replaced with ketchup or plain tomato paste. You could try pure apple juice in place of the cola. It is my intention to make this with frozen pineapple juice concentrate in place of the strawberry jam. I hope that by summer I will have 3 variations - all will be hot & spicy. For another variation I will try using a sweet southern style BBQ sauce with added garlic and sesame oil on this crispy cooked chicken. However you make it be sure to double fry because this is how you get that c r u n c h!! Now I am working on a Korean Fried Shrimp - must use JUMBO shrimp because must double fry. DL...See MoreKIA ...corn and corn cobs !
Comments (24)Gonzoe, I am so glad you liked the chowder! It is a great recipe . I had 2nds too ! As to the salad, I never have much luck with pasta salad until this one. I made a dressing that was really good...mine usually don't come out well but this one did so I will tell you what I did. I put about 1/2c red wine vinegar and a heaping Tbs Dijon mustard in the blender. I added a good pinch of salt and sugar and mixed that. I then added about 3/4c EVOO and buzzed again. I put a few splashes of Balsamic vinegar and also lemon juice to taste. For herbs I use Mrs dash Garlic mix sprinkled in. It was so good that I am not going to buy dressing anymore in the store. I just made it after reading several internet recipes. What about your salad was not good ? I bet we can fix it :) c...See Morecheese and corn casserole, need recipe
Comments (6)I went looking too and found this one from Moosewood Restaurant. I have always had good luck with their recipes. It's for a crowd but looks very healthy. Corn and Cheese Pudding Recipe From Moosewood Restaurant Cooks For A Crowd (John Wiley & Sons) This makes enough to feed a crowd, but you can cut it down to suit your needs by simple division. INGREDIENTS: * 18 large eggs or 4-1/2 cups * 1 cup white flour * 2-1/4 quarts milk * 1 tablespoon salt * 1 teaspoon black pepper * 2 tablespoons dried dill * 3 quarts frozen or fresh corn (3 pounds, 8 ounces) * 1/2 cup vegetable oil * 3 quarts onions, finely chopped (3 pounds) * 2 quarts carrots, grated (2 pounds, 8 ounces) * 2-1/4 quarts green or red bell peppers, finely chopped (2 pounds, 8 ounces) * 2 quarts sharp Cheddar cheese, grated (1 pound, 8 ounces) * Hot sauce (optional) PREPARATION: In several batches in a commercial blender, combine the eggs, flour, milk, salt, pepper, dill, and half the corn. Sponsored Links Reserve other half of the corn. Saute the onions in vegetable oil until they are translucent. Add the carrots and peppers and saute until softened, for about 10 minutes. Preheat the oven to 350 degrees F. In a large bowl, combine the blended ingredients, the sauteed vegetables, the remaining corn, and the cheese. Divide the mixture among four lightly oiled pans (half-size insert pans, 2 inches deep). Bake, uncovered, for about 35 minutes, until golden and firm. Cut each pan into 6 servings and top with hot sauce if desired. Yield: 24 (10-ounce) servings Source: Moosewood Restaurant Cooks For A Crowd by Julee Rosso & Sheila Lukins (John Wiley & Sons)...See Morebbstx
7 months agoclaudia valentine
7 months ago
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