| Rezept: |
Rezept drucken
|
ins Rezeptbuch legen
|
als email versenden
|
MealMaster - Ansicht
|
Rezept als PDF
|
Rezept benoten
|
Anmerkung schreiben
|
|
|
ACHTUNG: diese Ansicht ist noch experimentell, bei der Konvertierung in dieses Format können unter Umständen Textstellen verloren gegangen sein!
| 10 | Ears of corn* |
| 1/4 Tasse | Butter** |
| 1/4 Tasse | Onion chopped |
| 1/2 Tasse | green bell pepper chopped |
| 1 | cloves garlic minced |
| 10 x ca. 30 g | Ro-tel Tomatoes***; chopped, with liquid |
| 1 Teelöffel | salt |
|
* or 2 (16 oz) cans whole corn, drained, or 4 cups frozen corn kernels, defrosted
** or bacon fat
*** I prefer to use the mild Ro-tel or mix the Ro-tel with some Cajun stewed tomatoes.
1. For fresh corn: Cut top part of kernels from cob with sharp knife. Use back of knife and rub over cob to press out milk. For canned corn: Use electric can opener!
2. Micromelt fat in a 3 quart dish. Saute onion, pepper and garlic on high 3 minutes or until tender.
3. Add corn, tomatoes and salt. Cover with wax paper. Cook on high 20 minutes. Stir once or twice. Cooking time will be shorter for canned corn.
during the last 5 minutes of cooking.
turn tough very quickly.
|
|
Anmerkungen zum Rezept:
|
