Pop corn

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When corn was first imported into Europe, it made people sick. And when ground, the flour did not make dough. So it became animal feed. In the Americas, people thrived on it. Still do.The reason is that corn needs to be nixtamalized, that means the corn flour needs to have caustic added to become digestible, to make flour, to reduce mycotoxins 97-100%, and to grind easier.Mayans used, and still use, the ashes from cooking fires to add caustic. Commercial corn processors that make corn flour use food grade lime.If you grow and grind your own corn, you can use ashes or lime. We use oakwood ashes.

I made my coworker her first Oreo Bday Cake today using this icing. I ran out of milk that my recipe needed so I improvised with what I had on hand and it came out phenomenal! Not too overly sweet but was creamy and had a nice "crust" on the icing once it dried. Definitely my go to recipe for cake decorating!

Yes, more beans from me! I hope you try it! We literally were almost out of groceries when I made this so the recipe is a little bare but my goodness did it come out good. I hadn't planned on sharing this but since it turned out so well I changed my mind. Very simple. Very good!

its good and just thought of it came out great =^.^=

This is one of my absolute favorite ways to cook fresh sweet corn! It's so simple and really takes advantage of the corn's natural sweetness. Last summer I think almost of all of the corn I bought ended up being turned into this soup! If you use old corn or some that has dried out a little (wrinkly kernels), it won't turn out very good so I highly recommend using very fresh, in-season corn with plump kernels.

I've loved this corn soup when I was a child. Since it's easy to make, I often helped out.The powdered cheese gives it's kick, so hold back on the salt. Also for the pepper, white pepper looks better than black. Recipe by *yukimi*

I make this when my son and I are watching movies.

I was craving for sweets then I remember that I still got a few of apples left so why not turning them into a comforting afternoon snack

My older sister taught me this recipe. With this method, my children's breakfast can be made easily And it saves money too!When it comes to a boil, lower the heat to medium! Absolutely do not remove the lid!! Those are probably the only tips I have. For as needed. Recipe by Reona mama

The last time I had this dish was about 15yrs ago for Chinese take out and it was so good it stuck in my head, so I decided to make it at home and it came out incredible.

I saw this on a Rachel Ray show.The sunflower kernels are my idea I think they add a nice salty crunch.Next time I'm going to try cantaloupe with strawberry sorbet.Have fun and be creative here.Please send me your ideas on combinations too!

I was inspired by the palak paneer I've been making recently to loosely adapt its method to a pasta dish, since that's what I was craving at the time. It came out súper good and easy so I'm going to keep making it often!

These corn fritters are simple, delicious, and slightly sweet. Made with corn kernels and egg batter, they're pan-fried to a golden crisp on the outside while staying soft on the inside—perfect for breakfast or a light snack.

My daughter has issues w too much dairy.. & to purchase coconut ice cream is pricey. And why not, I was having a tough day w my pain.. so this was a good distraction.

The original recipe uses 150 gr. butter but when I tried it it was to greasy. Today I made double recipe and use 200 grs. butter and xilitol instead of sugar. Came out much better.

I would normally buy the chi chi's corn cake mix but the stores have been out of it for a while now and I love to have it on the side when we eat tacos so I found this recipe. Its pretty darn close and oh so good !

A famous TV chef made this once some time ago, but I forgot to write down the recipe, so I kind of guessed at it and made my own version. It was really good, so it's been making regular appearances ever since.Even my son who doesn't like stir fried vegetables normally can eat this up.I usually use salted butter, so add salt sparingly.You can use soup stock granules (about 1 to 2 g) instead of salt and pepper to season the dish. Please try it out!Please try cooking the cabbage leaves in big pieces! Recipe by iyamai mama

Copy cat ..... why buy fast food when you can make it at home. My kids loves these and like picking out all the toppings and sauces , mix match up . We like to make grilled chicken and fried chicken ones .... this is one meal that pleases everyone... and not hard for kids to make their own wraps. ( so I made grilled chicken fajitas for dinner and i know 2 of my kids wont eat it, so they had this. This was planned out this way just for that reason, worked out great., pleasing everyone not easy all the time.)

I had some corn tempura some time ago at an izakaya (Japanese gastropub), and I was amazed at how good it was! I think it was frozen corn though...I thought it would be even better made with fresh corn, so I tried making it.If the batter is too loose it won't dry up properly. If it looks like the fritters will fall apart when turning them over, user a spoon.Don't touch the fritters right after putting them in the frying oil. Turn them over after the surface has hardened.I used fresh corn this time, but you can make this with frozen corn as well. For 2 servings. Recipe by Riirin no ouchi recipe

This was my favorite dish when I was stationed in San Antonio. I had to move out of state and could not find it. So I made it.

A big ripe California watermelon, called Calsweet, the one with green stripes and red flesh, makes a gallon of sweet watermelon juice or wine. Fresh cooked and cooled juice from this recipe is delicious, can also be made into wine that is refreshing and enjoyed long after the watermelon season is over.To test if the watermelon is ripe, tap your knuckle on the spot where the watermelon was attached to the vine. If it sounds like you are knocking on a front door, it is ripe. If you want a sweeter watermelon wine, you can backfill the wine you made in the bottle later, with a tablespoon of simple syrup made from granulated sugar. So fill your bottle almost to the top, leave head space for a tablespoon simple syrup back fill.#GlobalApron

The nursery school my daughter used to go to used to have bento days even for children younger than 3...I wanted to include her favorite corn kernels, but they're small and difficult to eat, so I folded them into little omelettes!The cheese is salty, so please adjust the seasoning. You can add sugar to make it a little bit sweet. Small children may find this easier to eat if you cut it up into 3 to 4 pieces. When holding the wrapped omelette, please be careful not to burn yourself! Recipe by Yomehunch

Kept seeing this recipe on Facebook and so I decided to try it .. it was so easy and so good my husband dislikes cake but ate this said it was really light and good not heavy.. next time I may try mandarin oranges with pineapples. ..

This wonderful little concoction popped into my head. I had to test it out and I'm so glad I did! Came out even more delicious than I thought :-)

I love to make Enchiladas but they take a lot of time to roll each tortilla. I wanted to save time so I thought why not layer it like lasagna! Walla... Enchisagna!

Why does corn chowder from restaurants always taste so good? The secret is adding flour to increase thickness, along with more corn and ingredients to enhance the flavor. Enjoy a warm bowl of soup in just 15 minutes.

So, it's a cold night, day before food shopping day and not much in the fridge. I came up with this pizza using only the ingredients in my house. I think it came out pretty good.

#EidKiMeethasYou cannot just resist the charm and appeal of this soft and tasty Burfi!Yesterday i was craving badly for some traditional meetha, so made this instant burfi and it came out super delicious!!!! and just like bazaar wali burfi. It took hardly 15 minutes from preparation to making with just few ingredients. It's a must try recipe.

I wanted to recreate the corn rolls sold at bakeries, so I did! That specific type of corn bread has a crispy outer crust and a fluffy inside, so I experimented with different amounts of ingredients and came up with this recipe.Since the canned corn has some water content, the dough will get sticky. if it is not drained well enough before adding to the dough, reduce the amount of water in the dough. Prepare a generous amount of flour for dusting. Kneading the corn into the dough too forcefully will crush the corn and produce more moisture, so go easy on the kneading. Recipe by Narimofugi