RECIPE SECTION - Over 10,000 Recipes


 You are here > Home > Recipes



From Amateur & Basic Cooking Classes to Professional Chef Training & Degrees -  Associates, Bachelors & Masters
More than 1,000 schools & classes listed for all 50 States, Online and Worldwide



4 cups whole kernel corn (fresh or canned)
3 tablespoons vegetable oil
1 large red pepper
5 - 6 chopped green onions
1 medium clove garlic, peeled and minced
3/4 teaspoon ground cumin
2 tablespoons honey
1/3 cup roasted & chopped Oregon hazelnuts
salt and pepper to taste

In a large pan, heat oil over medium heat.

Add onions, red pepper and garlic and sauté for 1 minute.

Add corn and sauté for 6 to 7 minutes or until corn is tender and hot.

Add cumin and honey and mix well.

Add the hazelnuts and season to taste.

Oregon Hazelnuts


Please feel free to link to any pages of from your website.
For permission to use any of this content please E-mail:
All contents are copyright © 1990 - 2015
James T. Ehler and unless otherwise noted.   All rights reserved.
You may copy and use portions of this website for non-commercial, personal use only.
Any other use of these materials without prior written authorization is not very nice and violates the copyright.
Please take the time to request permission.

  Home   |   About & Contact Us   |   Bibliography   |   Kitchen Tips   |   Cooking Contests   |   Other Links  





Popular Pages

Free Food Magazine Subscriptions