SALT AND PEPPER CRACKERS
Provided by Ree Drummond : Food Network
Time 1h30m
Yield 32 crackers
Number Of Ingredients 6
Steps:
- Preheat the oven to 325 degrees F. Line 2 baking sheets with parchment paper or baking mats.
- Cream the butter and sugar together in an electric mixer fitted with the paddle attachment until blended, for approximately 30 seconds. Sift the flour and cornstarch together in a bowl, and then add to the mixer and mix until the ingredients all come together. Finally, sprinkle over the black pepper and mix again. Tip the dough out onto a board and form it into 2 discs. Wrap each in plastic wrap and refrigerate 20 minutes.
- Place a piece of parchment paper on the counter, approximately 12-by-15-inch in size, and dust with flour. When the dough has rested, unwrap the first ball, put on top of the parchment paper, flour the surface of the dough and rolling pin and roll out to a 9-inch diameter circle, 1/16-inch thick.
- Trim the circle into an 8-by-8-inch square, discarding the scraps. Then cut down in 2-inch strips and across in 2-inch strips, making sixteen 2-by-2-inch squares. Using a small offset spatula, place the squares on the prepared baking sheet. Sprinkle a pinch of flaked sea salt over each cracker. Repeat the process with the second dough ball.
- Bake for 18 minutes. Do not allow the crackers to brown; check your oven sooner if it runs hot. Set aside to cool for 20 to 25 minutes before packaging up.
CORN AND BLACK PEPPER CRACKERS
Steps:
- Preheat oven to 425 degrees. Line 3 baking sheets with parchment paper; butter parchment paper, or use nonstick liners.
- Sift cornmeal, flour, sugar, baking powder, pepper and salt into a large bowl.
- In a separate bowl, beat milk with egg. Add to dry ingredients all at once and mix together just until batter is free of lumps. Stir in melted butter.
- Drop batter by the tablespoonful onto prepared baking sheets. Bake until edges are a dark golden brown, 10 to 15 minutes.
Nutrition Facts : @context http, Calories 21, UnsaturatedFat 0 grams, Carbohydrate 4 grams, Fat 0 grams, Fiber 0 grams, Protein 1 gram, SaturatedFat 0 grams, Sodium 25 milligrams, Sugar 0 grams, TransFat 0 grams
OLD-FASHIONED SCALLOPED CORN
Delicious country style creamed corn casserole, a family favorite! Originally submitted to ThanksgivingRecipe.com.
Provided by Cali
Categories Side Dish Casseroles Corn Casserole Recipes
Yield 10
Number Of Ingredients 6
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Butter one 8x11x2 inch casserole dish.
- In a medium sized mixing bowl, combine the creamed corn, eggs, 1/4 cup of the melted butter and 1/2 of the cracker crumbs. Pour mixture in into the prepared dish.
- In a small bowl, mix the remaining melted butter, cracker crumbs, paprika and pepper. Sprinkle crumb topping over the casserole.
- Bake at 350 degrees F (175 degrees C) for 30 to 40 minutes, until topping browns slightly and corn is bubbly around the edges.
Nutrition Facts : Calories 230.2 calories, Carbohydrate 31.4 g, Cholesterol 61.6 mg, Fat 11.6 g, Fiber 2 g, Protein 4.5 g, SaturatedFat 6.4 g, Sodium 566.6 mg, Sugar 4.8 g
CORN CASSEROLE WITH CRACKERS
This corn casserole is a Thanksgiving tradition at our family table every year. A little bit of sweet and savory in one dish!
Provided by HJP
Categories Side Dish Casseroles Corn Casserole Recipes
Time 1h25m
Yield 12
Number Of Ingredients 12
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking dish.
- Heat oil in a skillet over medium heat; stir in onion and celery. Saute until the onion has softened and turned translucent, about 5 minutes. Season with salt and pepper, if desired. Transfer to a large bowl with whole-kernel corn, creamed corn, and crushed crackers.
- Whisk together eggs and milk in a small bowl and add to the corn mixture. Add butter, pepper, and salt; mix until all ingredients are incorporated. Pour into the prepared baking dish.
- Bake in the preheated oven until edges are golden brown, 45 to 60 minutes. Let cool for 5 to 10 minutes before serving.
Nutrition Facts : Calories 252.9 calories, Carbohydrate 43.8 g, Cholesterol 37.7 mg, Fat 8.4 g, Fiber 3.6 g, Protein 6.5 g, SaturatedFat 3.3 g, Sodium 741.8 mg, Sugar 6.5 g
PARMESAN ROASTED CORN ON THE COB
Roasted corn on the cob with Parmesan cheese and mayonnaise.
Provided by pinkmalibu442
Categories Side Dish Vegetables Corn
Time 20m
Yield 5
Number Of Ingredients 6
Steps:
- Preheat an outdoor grill for medium-high heat and lightly oil grate.
- Brush a thin layer of mayonnaise on each ear of corn. Sprinkle the corn with the Parmesan cheese, chili powder, salt, and pepper. Wrap each ear with aluminum foil and place on the grill.
- Grill, turning occasionally, until the kernels begin to brown, about 10 minutes.
Nutrition Facts : Calories 356 calories, Carbohydrate 29.7 g, Cholesterol 22.4 mg, Fat 24 g, Fiber 4.5 g, Protein 11.2 g, SaturatedFat 5.7 g, Sodium 872.4 mg, Sugar 5.1 g
BLACK PEPPER CRACKERS
Mustard and black pepper in a crisp, delicate cracker. Yum! Serve on their own, or use as a base for salmon and cream cheese.
Provided by fluffernutter
Categories Lunch/Snacks
Time 32m
Yield 160 crackers
Number Of Ingredients 8
Steps:
- Sift flour, baking powder and salt into a large bowl (or the bowl of a food processor fitted with the metal blade). Stir in pepper. Cut in butter until mixture resembles coarse crumbs.
- In another bowl, beat the egg with the mustard and water. Add to flour mixture and stir or process until dough forms a ball.
- Roll out the dough on a lightly floured surface to 1/8-inch thickness. Use interesting cutters to cut out crackers. (Or cut into diamonds.) Arrange 1/4-inch apart on greased baking sheets.
- Bake one sheet at a time at 400 degrees for 10 to 12 minutes or until light golden. Cool for 2 minutes on baking sheet, then transfer to racks to cool completely.
Nutrition Facts : Calories 8.3, Fat 0.4, SaturatedFat 0.3, Cholesterol 2.4, Sodium 10, Carbohydrate 0.9, Protein 0.2
GREEN-PEPPERCORN CORNMEAL CRACKERS
Provided by Ruth Cousineau
Categories Blender Bake Cocktail Party Cornmeal Engagement Party Buttermilk Gourmet
Yield Makes about 60
Number Of Ingredients 12
Steps:
- Whisk together flours, cornmeal, baking powder, baking soda, brown sugar, 2 teaspoons peppercorns, and table salt in a bowl. Blend in butter using a pastry blender or your fingertips until mixture resembles coarse meal. Add buttermilk and stir just until a dough forms. Turn dough out onto a floured surface and gently knead 6 to 8 times. Cut into 5 pieces, then chill, covered with plastic wrap, 10 minutes.
- Preheat oven to 350°F with racks in upper and lower thirds.
- Mix kosher salt and remaining 2 teaspoons peppercorns in a small bowl.
- Roll out 1 piece of dough on a well-floured surface with a floured rolling pin into a 15- by 4-inch rectangle (1/8 inch thick). Lightly brush with egg, then prick all over with a fork. Sprinkle with about 1/2 teaspoon salt-and-pepper mixture.
- Cut crosswise into 12 strips and arrange 1/8 inch apart on a parchment-paper-lined baking sheet. Repeat with remaining dough.
- Bake, switching position of sheets halfway through, until golden-brown and crisp, 20 to 25 minutes. Cool crackers slightly, then transfer to racks to cool completely.
SAUTEED CORN WITH BLACK PEPPER AND MANCHEGO
When it comes to cooking peak-season corn, less truly is more. This quick and easy side dish has you sauté plump corn kernels with butter, and temper their sweetness with a sprinkle of assertive cracked black pepper and nutty Manchego cheese.
Provided by Martha Stewart
Categories Food & Cooking Quick & Easy Recipes
Time 20m
Yield Serves 6 to 8
Number Of Ingredients 4
Steps:
- Melt butter in a large skillet over medium-high heat. Add corn and 3/4 teaspoon pepper; season with salt. Sauté, stirring occasionally, until corn is crisp-tender, about 5 minutes. Remove from heat and stir in cheese. Serve immediately, sprinkled with more cheese and pepper.
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