Corn And Spinach Tower With Isabel Tuna Recipe 55

Steps:

• Heat a large skillet over medium heat and add the butter. When the butter is hot, stir in the corn and the starchy liquid scraped from the cobs. Cook for 5 minutes, then stir in the garlic and season with salt and pepper, to taste. Cook for 2 to 3 minutes more, then add the cream and nutmeg, stirring occasionally, until very creamy, about 15 minutes. Add the spinach and stir until wilted. Season with salt and pepper, if needed. Transfer to a serving bowl and serve.

Steps:

• Mix 4 teaspoons of olive oil and 1 teaspoon of Dijon Mustard to make the vinaigrette. Layer spinach and Isabel Tuna onto a plate. Sprinkle corn onto the spinach and tuna. Add vinaigrette as needed.

Steps:

• Preheat oven to 375 deg. In a large bowl mix the steak, potato, turnip, carrot, onion, Worchestershire sauce, salt and pepper. Place crust on a dinner plate and brush the edges with lightly beaten egg whites. Place a quarter of the meat mixture on one half of the crust. Fold crust over and crimp edges. Place pasty on a parchment lined baking sheet. If you prefer a glossy look brush the outside of the pasty with the lightly beaten egg whites. Bake in the preheated oven for 50 minutes until golden brown. Allow to rest for 5 minutes before serving. Serve with your favourite salad or french fries. http://www.not-too-sweet.com/cornish-pasty/

Steps:

• In a large saucepan, heat 2 teaspoons olive oil over medium-high heat.
• Add 1 package (10 ounces) frozen corn kernels, thawed.
• Cook until warmed through, 1 to 2 minutes.
• Add 4 cups baby spinach (about 5 ounces), finely sliced.
• Cook until wilted, 1 to 2 minutes.
• Stir in 1 cup grape tomatoes, halved; cook until softened, 1 to 2 minutes.

Steps:

• In a bowl, combine the first five ingredients; mix well. Combine the mayonnaise, sour cream and lemon juice; add to tuna mixture and mix well. , Transfer to a greased 2-cup baking dish. Sprinkle with Parmesan cheese. Cover and bake at 350° for 20-25 minutes or until heated through.

Steps:

• In a large saucepan, heat oil over medium-high heat. Add thawed corn; cook until warmed through, 1 to 2 minutes.
• Add spinach; cook until wilted, 1 to 2 minutes. Stir in tomatoes; cook until softened, 1 to 2 minutes.
• Season with salt and pepper. Serve warm, cold, or at room temperature. (To chill, cool, then refrigerate, covered, for up to 4 hours.)

Steps:

• Boil the eggs for about ten minutes. Allow to cool and then peel. Cut the eggs in half and remove the yolks. Crumble the yolks in a bowl and save to use as a topping. Spoon small amounts of the Isabel Vegetable Medley with Tuna into the small egg 'bowls'. For a nice presentation, serve over grated carrots and top with the crumbled egg yolks.

Steps:

• Preheat the oven to 375 degrees. Place pie crust on a rimmed baking sheet lined with foil or parchment paper. In a medium skillet over medium heat, drizzle in the olive oil. Add garlic and onion and saute until translucent, 5 to 7 minutes. Do not let the garlic burn. Add the spinach, a little at a time and cook until wilted. Season with salt and pepper. Set aside to cool. In a medium bowl, whisk together the eggs, half and half. Add lemon zest and thyme. Add spinach, feta cheese and half the swiss. Mix until well combined. Season with salt and pepper. Pour the mixture carefully in the pie crust and sprinkle with remaining swiss cheese evenly over top. Bake for about 40 minutes or until the center is set. Cool for at least 10 minutes before serving.