CANDIED CORN
Provided by Patrick and Gina Neely : Food Network
Categories side-dish
Time 20m
Yield 3 to 5 servings
Number Of Ingredients 8
Steps:
- Cut the corn off of the cob. Put 1 tablespoon of butter in a saute pan on medium-high heat and cook the shallots until they are translucent with salt and pepper; about 2 to 3 minutes. Add the corn and cook until tender
- In a bowl add brown sugar, honey and cayenne pepper. Mix well to combine and stir into corn mixture to cook for a few minutes, stirring constantly.
CANDY CORN
Food Network's chewy homemade candy corn is so much better than the store-bought stuff.
Provided by Alton Brown
Time 1h10m
Yield 60 to 80 pieces
Number Of Ingredients 9
Steps:
- Combine the powdered sugar, dry milk and salt in the bowl of a food processor. Pulse 4 to 5 times until the mixture is smooth and well combined. Set aside. Combine the sugar, corn syrup and water in a 2-quart pot. Put over medium heat, cover and cook for 4 minutes. Add the butter, clip on a candy thermometer, and bring the mixture to 230 degrees F, about 1 to 2 minutes. When the sugar syrup reaches 230 degrees F, take the pot off the heat and remove the thermometer. Add the vanilla and the dry mixture, stirring continuously with a silicone spatula until well combined. Pour onto a half sheet pan lined with a silicone baking mat. Cool until the mixture is cool enough to handle, about 10 to 15 minutes. Divide the dough into 3 equal pieces. Add 2 drops of yellow food coloring to 1 piece and knead the dough until the color is consistent throughout. Add 2 drops of orange to the second piece, and knead until the color is consistent throughout. Leave the third piece white. Roll each piece of dough into a strand, about 18-inches long. Cut each strand in half. Roll 1 of the white pieces into a strand that is about 1/2-inch thick and about 22-inches long. Repeat with a yellow piece and orange piece. Lay the strands side by side and press them together using your fingers. Cut the strand into 4-inch pieces. Lay the strands, 1 at a time, onto the silicone mat and press into a wedge shape, like a triangle. Use a wire butter slicer to cut the candies into pieces. If you don't have a wire butter slicer, use a knife, metal bench scraper or pizza cutter to slice the dough into small pieces. Repeat the procedure with remaining dough. Lay the finished pieces on a piece of parchment or waxed paper to dry for 1 hour. Store in an airtight container with parchment paper between each layer.
HONEY GLAZED CORNED BEEF
A yummy glaze with honey, brown sugar and mustard. From the Sue Bee Honey folks! Corned beef is very popular in England.
Provided by Sharon123
Categories Meat
Time 3h10m
Yield 8 serving(s)
Number Of Ingredients 11
Steps:
- Tie pickling spices in a square of cheesecloth(spices may come with corned beef package). In a large stock pot, combine corned beef, water, pickling spices, whole vegetables and garlc. Bring to a boil, lower heat and simmer 3 hours. You may use a crockpot for this, cooking 4-6 hours on high.
- Place a cooking rack in a shallow baking pan or dish. Transfer brisket from cooking liquid, placing fat side up on rack.
- Combine honey, brown sugar, mustard and ginger to make a glaze. Spoon glaze over meat.
- Bake, uncovered, in a preheated 350*F. oven for 30 to 40 minutes. Transfer to serving plate.
- Makes 8 servings.
Nutrition Facts : Calories 676.7, Fat 43.3, SaturatedFat 14.4, Cholesterol 222.1, Sodium 2655.2, Carbohydrate 28.7, Fiber 0.9, Sugar 25.4, Protein 41.9
APPLE AND BROWN SUGAR CORNED BEEF
I make this every year for my family on St. Patrick's Day. Delicious and filling!
Provided by tonmeilleurami
Categories World Cuisine Recipes European UK and Ireland Irish
Time 4h15m
Yield 10
Number Of Ingredients 8
Steps:
- Pour the apple juice into a large slow cooker, and mix in the brown sugar and mustard, stirring until the brown sugar has dissolved. Mix in the contents of the spice packets, and lay the briskets into the apple juice mixture. Top with red potatoes, carrots, onions, and cabbage chunks. Push all ingredients into the liquid.
- Cover and cook on High until corned beef is very tender, 4 to 5 hours; or cook on Low for 8 to 10 hours. Slice meat thinly across the grain, and serve with vegetables.
Nutrition Facts : Calories 671.9 calories, Carbohydrate 87.2 g, Cholesterol 116.8 mg, Fat 23.5 g, Fiber 10.5 g, Protein 30.5 g, SaturatedFat 7.8 g, Sodium 1437.6 mg, Sugar 28.3 g
BROWN SUGAR CORNBREAD
This cornbread highlights the natural sweetness of corn with dark brown sugar.
Provided by Martha Stewart
Categories Food & Cooking Breakfast & Brunch Recipes Bread Recipes
Yield Makes two 9-by-4 1/2-inch loaves
Number Of Ingredients 8
Steps:
- Preheat the oven to 350 degrees. Butter two 9-by-4 1/2-inch loaf pans, and set aside.
- In a large bowl, whisk together the yellow cornmeal, flour, baking powder, and salt.
- Heat the butter and brown sugar in a small saucepan over medium-low heat just until melted, and whisk until mixture is smooth. Remove from heat; whisk in the milk and then the eggs. Pour into the dry mixture, stirring just until blended, and divide evenly between prepared pans, smoothing the tops.
- Bake in the middle of the oven until loaves are golden and a cake tester inserted in the centers comes out clean, about 30 minutes. Turn the loaves out onto racks, and let cool. Serve warm or at room temperature.
HONEY & BROWN SUGAR CANDIED CORN
I saw this on the Thanksgiving special of Down Home With The Neelys and finally found the recipe! You can find the original on the Food Network website. But I changed it for convenience reasons. I'm guessing that 6 ears of corn would be about one 14-oz cans or a 16-oz bag of frozen corn (going by the reviews on the Food Network site); I don't have patience or time to husk those! Canola or sunflower oil would probably work fine if you're avoiding solid fats.
Provided by the80srule
Categories Corn
Time 20m
Yield 3-5 , 3-5 serving(s)
Number Of Ingredients 7
Steps:
- Mix the brown sugar, honey, and cayanne in a small bowl together.
- Slowly melt the butter in a skillet and add the salt and pepper.
- Add the corn and cook until immersed in the seasoned butter and tender; this won't take long if using canned corn.
- Add the brown sugar paste and stir through thoroughly, cooking on medium-high heat until immersed.
- Turn the heat off and serve immediately.
Nutrition Facts : Calories 237.2, Fat 5.8, SaturatedFat 2.7, Cholesterol 10.2, Sodium 830.4, Carbohydrate 48.5, Fiber 4.4, Sugar 15, Protein 5.1
HONEY BROWN SUGAR SWEET POTATOES OR YAMS EASY
I have been making these for a long time - its easy and the kids luv them. This recipe is for 2-4 people ( depends on who is eating). You can double, triple or more if needed.
Provided by petlover
Categories Yam/Sweet Potato
Time 45m
Yield 2-4 serving(s)
Number Of Ingredients 6
Steps:
- If using fresh yams/sweet potatoes: Cook whole sweet potatoes in water until the potatoes are soft ( 25-35 minutes).
- Drain water from potatoes and cool until they can be handled.
- Peel potatoes ( its very very easy after cooking).
- If using canned yams- just drain and reserve 1/2 cup liquid. If you dont have any oj then use this reserved liquid instead of oj. If you have the juice then discard all liquid.
- Cut potatoes into thick chunks and place in glass 9 x 9 inch baking dish.
- In a deep, non-stick, saucepan place butter, honey, brown sugar, OJ ( or canned liquid) and cinnamon.
- Cook over medium heat, stirring constantly, until everything is well mixed and gooey ( caramel like)-this should only take a minute or two-be careful not to burn.
- Pour mixture over potatoes.
- Cover with foil.
- Bake in 350 degree F oven for 30 minutes or until dish is bubbling.
- Take cover off for 15 minutes and bake more -- basting often.
Nutrition Facts : Calories 796.7, Fat 23.2, SaturatedFat 14.6, Cholesterol 61, Sodium 324.1, Carbohydrate 151.7, Fiber 6.3, Sugar 118.5, Protein 4
GRILLED CORN WITH SOY-HONEY GLAZE
Make and share this Grilled Corn With Soy-Honey Glaze recipe from Food.com.
Provided by LaJuneBug
Categories Corn
Time 25m
Yield 8 ears, 8 serving(s)
Number Of Ingredients 3
Steps:
- Mix the honey and the soy sauce together in a 10-inch skillet. Bring to a simmer over medium-high heat. Reduce the heat to medium and simmer until syrupy and reduced to about 1/2 cup, about 5 minutes. Turn off the heat and set aside.
- Grill the corn over a medium-hot fire, turning the ears every 1 1/2 to 2 minutes, until the dark outlines of the kernels show through the husk and the husk is charred and beginning to peel away from the tip to expose some kernels, 8 to 10 minutes.
- Transfer the corn to a platter. Carefully remove and discard the charred husks and silk. Using tongs, take each ear of corn and roll it in the soy mixture. Return the glazed corn to the grill for an additional 1 to 2 minutes, turning once. Serve immediately.
ALMOST LIKE DESSERT HONEY AND BROWN SUGAR GLAZED CARROT PENNIES
Honey-brown sugar glaze enhances the natural sweetness of carrots. Flecks of parsley add color and flavor. This recipe is sweet enough to be served as a healthy desert! But I don't suppose the kids would comply... :-) This is a good way to have your "dessert" and eat "healthy" too!
Provided by Anu_N
Categories Dessert
Time 15m
Yield 6 serving(s)
Number Of Ingredients 5
Steps:
- In a saucepan, boil carrots in lightly salted water about 8 to 10 minutes or until just tender; drain well and place in serving dish.
- Melt butter in a small saucepan; add honey and brown sugar.
- Stir in parsley, if desired.
- Heat thoroughly; stirring until blended.
- Pour over carrots.
- Serve hot.
Nutrition Facts : Calories 130.2, Fat 5.9, SaturatedFat 3.7, Cholesterol 15.3, Sodium 93.7, Carbohydrate 20.2, Fiber 2.1, Sugar 16.4, Protein 0.8
CANDIED CORN
This is a great corn recipe for those with a sweet tooth. Goes great with some kind of potato side dish, I usually make mashed potatoes with this.
Provided by THELALA
Categories Side Dish Vegetables Corn
Time 37m
Yield 4
Number Of Ingredients 2
Steps:
- Pour the corn and liquid into a medium saucepan, and stir in sugar. Bring to a boil, then cook over medium heat so that the mixture is only simmering, not boiling. Simmer, stirring often, until the liquid has dried up, and corn is coated, about 20 to 30 minutes. Be patient and don't let it get too hot, or the corn will have a harder texture. Serve this right away and enjoy!
Nutrition Facts : Calories 134.8 calories, Carbohydrate 32.6 g, Fat 1 g, Fiber 2 g, Protein 2.8 g, SaturatedFat 0.2 g, Sodium 318.1 mg, Sugar 15.7 g
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