FoodAskew » corn

Food Art Friday for February 19th

Trish — Fri, 19 Feb 2010 19:00:25 +0000

Via Little Food Junction

Submit your food art or found food art photos to info@foodaskew.net!

Enchilada Casserole

Trish — Mon, 04 Jan 2010 19:00:32 +0000

Submitted by Nicole~
Serves 2

1.5-2 lb. ground beef		1 taco seasoning packet
1 tbsp oregano		1 tbsp Italian Seasoning
2 cans corn		1 can Enchilada sauce
12-15 flour tortillas		4 c. cheese
salt & pepper to taste

1. Preheat oven to 350°F. Brown meat with seasonings, adding corn & enchilada sauce until done.
2. Place layer of tortillas on bottom of 9″x11″ dish, add layer of meat mixture, top with cheese. Repeat until out of tortillas & meat mixture leaving off top layer of cheese.
3. Bake 25-30 minutes.
4. Remove adding final layer of cheese & bake 5 minutes.

Chef’s Note: This dish is great for pre-making or giving to neighbors when in need.

Food Art Friday for January 1st

Trish — Sat, 02 Jan 2010 23:15:54 +0000

Happy New Year! Being the first Food Art Friday of 2010, I’m officially imploring you to send your submissions to me at info@foodaskew.net. What can you submit? Recipes, food art photos, and cooking tips to share with Food Askew visitors. Here’s to a successful 2010!

Via Little Food Junction

Submit your food art or found food art photos to info@foodaskew.net!

Food Art Friday for December 18th

Trish — Fri, 18 Dec 2009 19:00:08 +0000

Via Little Food Junction

Submit your food art or found food art photos to info@foodaskew.net!

Food Art Friday for December 4th

Trish — Fri, 04 Dec 2009 19:00:49 +0000

Via Little Food Junction

Submit your food art or found food art photos to info@foodaskew.net!

Food Art Friday for October 30th

Trish — Fri, 30 Oct 2009 19:00:10 +0000

Via Little Food Junction

Submit your food art or found food art photos to info@foodaskew.net!

Food Art Friday for June 19th

Trish — Fri, 19 Jun 2009 19:00:13 +0000

Via twinkleboi's Flickr Photostream

Submit your food art or found food art photos to info@foodaskew.net!

Mexican Lasagna, or, Tortilla Pie

Trish — Wed, 10 Jun 2009 19:00:35 +0000

Submitted by Brad Waller
Serves 8

15 oz. corn (1 can)		15 oz. tomatoes (1 can)
16 oz. fat free refried beans (1 can)		15 oz. black beans (1 can)
15 oz. black olives (1 can)		6 flour tortillas
8 oz. salsa		1 lb. jalapeno jack cheese

1. Slice the olives using an egg/mushroom slicer.
2. Divide the diced tomatoes in half.
3. Save ½ the can of tomatoes & combine the rest of the cans in a large bowl. Add the salsa & cheese (grated).
4. Grease (or spray with Pam) a large round casserole dish approximately the diameter of the tortillas & lay down the first tortilla. Spoon a layer of mix & repeat the layering until you are out of mix. Add the last tortilla & the reserved tomatoes & some more cheese, if you like.
5. Cook for 45 minutes at 350°F. Slice into 8 pieces & serve.

Chef’s Note: Ounce measurements are estimated. Basically just use one can of each of the ingredients. Calories are higher than I thought for this, as the olives add minimal volume & lots of calories from fat. Call it 375 calories if divided in 8, 500 if by 6. Use whole wheat tortillas, skip the olives, & use low fat cheese & this might be healthy.

Gourmet Popcorn for Summer

Trish — Tue, 03 Jun 2008 04:20:34 +0000

ThePopcornFactory.com is kicking off the summer offering $5 off all orders until June 30, 2008. Just use the coupon JUNE58 for the discount.

The Popcorn Factory offers fun gifts for every occasion. Right now they’re offering differently themed tins of popcorn from Independence Day, Graduation, Father’s Day, and more. Stop by and give them a try!

Sweet Corn Tomalitos

Trish — Wed, 14 May 2008 22:51:00 +0000

Submitted by Trish
Serves 6-8

5 tbsp margarine, softened		¼ c. masa harina flour
1/3 c. sugar		2 c. corn kernels (fresh or frozen, thawed)
½ c. cornmeal		½ c. water
1 tsp baking powder		½ tsp salt
2 tbsp milk		1 tsp milk

1. In a small bowl, mix the margarine, masa, & sugar with a mixer until light & fluffy, about 1 minute.
2. Blend ½ the corn kernels with the water in a blender until smooth.
3. Combine with margarine mixture, stirring well.
4. Add the remaining corn, cornmeal, baking powder, salt & milk.
5. Bring a medium saucepan of water to boil.
6. Pour the mixture into an 8″ baking dish.
7. Tightly cover with plastic wrap & set atop the saucepan of boiling water.
8. Keep pan tightly wrapped & steam for 50 minutes to 1 hour.
9. Check water level often, until a toothpick inserted into the center comes out clean.

Chef’s Note: This has also been made in the oven, setting the pan in a water bath. Not sure of the temperature or time.