Rachael Rays Cracked Corn And Pepper Squares Recipes

CRACKED CORN AND CHEESE SQUARES

Steps:

• Preheat oven to 400 degrees F. Grease an 8-inch square baking dish with butter. Stir cheese, corn, and scallions into packaged mixed corn muffin batter.
• Pour batter into baking dish and bake at 400 degrees F until golden, 15 to 18 minutes.

RACHAEL RAY'S CRACKED CORN AND PEPPER SQUARES

Steps:

• Preheat oven to 400. Grease and 8x9 square baking pan.
• In medium sized bowl, combine corn muffin mix, egg and milk till just combined. Add cheese, corn and scallion till just combined. Pour into greased pan and bake till golden, about 15 to 18 minutes.

CORN BASTERS

Steps:

• Combine all ingredients in a small pot and melt butter over low heat. Transfer to a small bowl, for basting, or to a squirt bottle. Serve warm with grilled corn.
• Yield: about 1/2 cup butter topping
• Prep Time: 2 minutes
• Cook Time: less than 5 minutes
• Ease of preparation: easy
• Garlic Gazpacho Butter:
• 1 large clove garlic
• 1 fresh jalapeno, seeded
• A handful cilantro leaves
• 1 teaspoon coarse salt
• 1/2 cup vegetable juice (recommended: V8 or Bloody Mary mix
• 2 teaspoons hot sauce
• 1/2 stick butter, softened
• Finely chop the garlic, jalapeno and cilantro and mash with the salt to paste it. Transfer to a small pot and add the vegetable juice or Bloody Mary mix, hot sauce and butter. Heat the combination over low heat until butter melts and transfer to a small bowl, for basting, or to a squirt bottle. Serve warm with grilled corn.
• Yield: 1 cup butter topping
• Prep Time: 5 to 6 minutes
• Cook Time: less than 5 minutes
• Ease of preparation: easy
• Equally tasty are dry topping blends to sprinkle on plain buttered corn.
• Pizza Corn Sprinkler:
• 1 cup grated Parmigiano or Romano
• 1 tablespoon dried oregano or Italian dried seasoning blend
• 2 teaspoons red pepper flakes
• 1 teaspoon granulated garlic
• 1 teaspoon sweet paprika
• Combine all ingredients and sprinkle on buttered corn on the cob or popped corn.
• Yield: 1 cup
• Prep Time: 2 minutes
• Cook Time: none
• Ease of preparation: easy
• TIDBIT:
• Buttered corn with chopped chives is easy and adds just a little something extra to plain corn with no effort.

CREAMY CORN

Steps:

• Scrape corn from cobs. Heat a medium skillet over medium heat. Add butter and chopped vegetables and lightly saute for 3 minutes, then add corn and season with thyme, salt and pepper. Cook 5 minutes, then add half-and-half. Cover and cook over medium low heat 10 minutes. Uncover and stir, then adjust seasonings.

RIO GRANDE RUB STEAKS WITH CRACKED CORN AND CHEESE SQUARES &

Steps:

• RIO GRANDE RUB STEAKS:.
• Let steaks rest from refrigerator for a few minutes to take the chill off.
• Preheat grill pan or indoor electric grill to high heat. Combine spice rub ingredients: Ancho chile, cumin, coriander, and cayenne. Rub spice blend into steaks.
• Coat sliced red onion with a drizzle of oil. Season with salt and pepper.
• Grill steaks and onion slices 5 minutes on each side. Remove from heat. Let meat stand 5 minutes for juices to redistribute. Season steaks with salt. Top with separated rings of red onions. Serve with hot Cracked Cornbread and Cheese Squares and Mexican Salad.
• CRACKED CORN AND CHEESE SQUARES:.
• Preheat oven to 400°F Grease an 8-inch square baking dish with butter. Stir cheese, corn, and scallions into packaged mixed corn muffin batter.
• Pour batter into baking dish and bake at 400°F until golden, 15 to 18 minutes.
• Yield: 4+ servings.
• MEXICAN SALAD:.
• Cut avocados in half, working around the pit. Separate the 2 halves. Remove the pit and scoop out avocado flesp with a spoon. Wedge avocados in a pile in the center of a large plater. Seed the wedge tomatoes and arrange around the avocados. Spread slices onion over platter. Sprinkle platter with cilantro. Squeeze the juice of 2 limes evenly over vegetables. Season with coarse salt, drizzle platter with oil and serve.
• Yield: 4 servings.