You cna use corn to make corn sticks, just get a stick and push it through the middle of the corn, add some butter or vegetable oil and then oven bake them. It is a great aussie tradition.
A good substitute for creamed corn in recipes is to use a combination of corn kernels and a creamy ingredient like heavy cream or coconut milk.
The general concensus is that there are few healthy recipes that use corn syrup because of how unhealthy the product is. Many recipes advise users to use a substiture for corn syrup.
A good substitute for creamed corn in recipes is to use a combination of corn kernels and a creamy ingredient like heavy cream or coconut milk. This will help maintain the creamy texture and flavor in the dish.
Some recipes that use yellow flour as a key ingredient include cornbread, corn tortillas, and polenta.
Some suitable alternatives for cornmeal in recipes include polenta, corn flour, corn grits, or ground oats. These alternatives can provide a similar texture and flavor in dishes that call for cornmeal.
Some of the best recipe websites to use are allrecipes.com or foodnetwork.com. These websites should have multiple different corn muffin recipes to try.
You can use honey, maple syrup, corn syrup, or brown sugar as substitutes for molasses in recipes.
If you looking for some good pork chop recipes, go to the following websites: All Recipes, Jamie Oliver, Good to Know, i Food TV and Pork Chop Recipes.
Some creative ways to use thin corn tortillas in recipes include making mini tacos, using them as a base for tostadas, creating enchilada roll-ups, making tortilla soup strips, and using them as a crust for mini pizzas.
Some good recipes that use baked apples are Baked Apples with Brown Sugar and Baked Apples with Honey and Cinnamon. These recipes can be found on the website 'AllRecipes'. Taste of Home also has recipes using bakes apples.
Some good ham recipes can be found at the Wisegeek website and the Shockingly Delicious website. Both websites contain a lot of ham recipes for home use.
You can use corn flour to replace wheat flour in cookies, but the result will be a finer textured and more brittle cookie. For recipes that require the elasticity of the gluten in wheat, a good result will require the addition of gluten, or an acceptable equivalent.