|Search Results For 'corn'|
||A small to medium-sized acorn-shaped winter squash with an orange-streaked dark green fluted shell (orange, yellow and creamy white varieties are also available), pale orange flesh, large seed cavity and a slightly sweet, nutty flavor.
||Whole, entirely edible cobs of immature corn, no more than 2-3 inches (5-7.5 cm) long. They are sold canned, packed in water.
||A tall, annual plant native to the western hemisphere producing white, yellow, blue or multicolored grains arranged on a cob; consumed as a vegetable when young and available fresh, canned or frozen, or dried and ground into cornmeal; also known as maize.
||Finely ground cornmeal; has a white or yellow color and is used as a breading or in combination with other flours.
||A pale yellow oil obtained from corn endosperms; odorless, almost flavorless, high in polyunsaturated fats with a high smoke point; a good medium for frying, also used in baking, dressings and to make margarine.
||A thick, sweet syrup derived from cornstarch, composed of dextrose and glucose; available as clear (light) or brown (dark), which has caramel flavor and color added.
||Meat that has been cured in a brine solution.
||Beef, usually a cut from the brisket or round, cured in a seasoned brine; has a grayish-pink to rosy red color and a salty flavor; also known as salt beef.
||A starch usually made from wheat. Used to thicken sauces, etc. Also called cornstarch.
||Dried, ground corn kernels (typically of a variety known as dent); has a white, yellow or blue color, gritty texture, slightly sweet, starchy flavor and available in three grinds (fine, medium and coarse); used in baking, as a coating for fried foods or cooked as polenta.
||A dense, very fine powdery flour made from ground corn endosperm and used as a thickening agent.
||A specialty long