Goldencornsoup Recipes
GOLDEN CORN SOUP
Make and share this Golden Corn Soup recipe from Food.com.
Provided by Parsley
Categories Corn
Time 35m
Yield 6 serving(s)
Number Of Ingredients 13
Steps:
- In a large saucepan, over medium-low heat, melt butter; add onion, red and yellow peppers and cook for 5 minutes, stirring often.
- Add flour, stir constantly until well combined.
- Add broth, corn, saffron, cream, salt, white pepper, and 1 tbsp parsley.
- Cover and simmer for 15 minutes, stirring occasionally.
- Serve with chopped fresh parsley on top.
Nutrition Facts : Calories 290.2, Fat 14.4, SaturatedFat 8.2, Cholesterol 36.9, Sodium 713.5, Carbohydrate 37.3, Fiber 3.1, Sugar 4.1, Protein 6.9
GOLDEN CORN SOUP
Several years I took a series of Asian cooking classes and this is one of the soups that we made. It's very simple and tasty. Because it's on the bland side, it goes well with any spicy entree. ZWT Mid-West region (corn).
Provided by lazyme
Categories Corn
Time 40m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Bring the stock to a boil.
- Reduce heat and simmer.
- Beat the egg whites until frothy; add milk; set aside.
- Add corn to the stock and salt to taste.
- When the mixture has returned to a boil, stir in cornstarch mixture.
- Remove from heat and immediately add egg mixture.
- Garnish with ham, shrimp, and/or green onions if desired.
- Serve.
Nutrition Facts : Calories 147.4, Fat 3.3, SaturatedFat 0.9, Cholesterol 6.5, Sodium 590.1, Carbohydrate 22.2, Fiber 1.9, Sugar 5.3, Protein 8.9
GOLDEN POPCORN SQUARES
These gooey bar cookies are perfectly sweet and savory.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes
Yield Makes about 3 dozen
Number Of Ingredients 4
Steps:
- Heat oven to 350 degrees. Brush two 9-by-13-by-2-inch baking pans with oil, line with parchment, and oil parchment. Set aside.
- Heat oil in a large, heavy-bottomed stockpot over medium heat. When hot, add popping corn. Cover, and let cook until corn starts to pop. When the popping noises become infrequent, remove stockpot from heat.
- Transfer popped corn to a large mixing bowl. Using a microwave or double boiler, heat caramel until liquid. Add caramel and peanuts to popcorn; stir with a wooden spoon until all popcorn is coated. Transfer mixture to one of the prepared pans, and, using the back of the spoon, pack mixture as tightly as possible.
- Bake until caramel darkens, about 20 minutes. Transfer pan to a wire rack to cool for 5 minutes. Using hot pads, place other prepared pan on top, parchment side down. Invert popcorn into second pan, and transfer to a wire rack to cool. When completely cool and hard, cut into about 36 1 1/2-by-2-inch pieces.
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