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Corn Cheese
Corn Cheese
Known as cheesy corn in Korea, corn cheese is a popular side dish that you will find at every Korean bbq. Corn, onion, chilies, mayo, and seasonings are cooked in a cast iron skillet for a couple of minutes, then topped with cheese, and broiled until bubbly. To enhance the flavor even more, you can add bacon, shrimp, crab, bell peppers, or peas to the corn before you add it to the skillet.
Equipment
- cast iron skillet
Ingredients
- 1 can corn drained
- 1/4 cup white onion finely chopped
- 3 tbsp mayonnaise
- 1 tsp sugar
- 1/4 tsp salt
- 1 pinch black pepper
- 1 red chili finely chopped
- 1 tbsp butter
- 1/2 cup mozzarella
Instructions
- Mix together the corn, onion, mayo, sugar, salt, pepper, and red chilies.
- Melt the butter in an 8” cast iron skillet over medium high heat. Pour the corn mixture into the skillet. Cook for 3 minutes.
- Top the corn with mozzarella cheese.
- Turnnon your oven’s broiler. Place the skillet under the broiler for 2-3 minutes to brown the cheese until it is bubbling.
El Hamlahlou (Algerian Sweet Lamb)
El Hamlahlou (Algerian Sweet Lamb)
This is the first Algerian recipe on stonedsoup.net! El hamlahlou is a sweet lamb dish typically eaten during Ramadan. The lamb is seasoned with cinnamon and sautéed, then braised with pears, prunes, and raisins, finished off with a drizzle of orange blossom water. After fasting for a day, the dish is prepared and eaten in wait for fasting for the following day. The dish is purposely prepared without salt to stave off thirst, which drinking is prohibited during fasting. The dried fruits are used as a sugar boost of energy. You can definitely eat this whenever you want; if you celebrate Ramadan or not. I highly recommend to do so. This is probably the best thing I’ve eaten all month. Serve the lamb with couscous and a veggie of your choosing.
Ingredients
- 4 tbsp butter
- 2 lbs bone in lamb shoulder cut into 2” cubes
- 1/2 tsp ground cinnamon
- 3 cups water
- 1/2 cup sugar
- 12 prunes pitted
- 1 pear unripened; peeled and sliced
- 3 tbsp golden raisins
- 2 tbsp slivered almonds
- 2 tbsp orange blossom water
Instructions
- Heat up butter in a large saucepan over medium high heat. Sauté the lamb cubes until browned on all sides; about 8 minutes. Season with cinnamon.
- Pour in the water and sugar. Bring to a boil. Cover. Reduce the heat to medium low and simmer for an hour.
- Add in the pears, prunes, raisins, and slivered almonds. Simmer uncovered for 20 minutes.
- Turn off the heat. Stir in the orange blossom water.
Peanut Butter Peanut Butter Chip Cookies
Peanut Butter Peanut Butter Chip Cookies
Yep. I was hittin the cheeba again and wanted cookies. So, digging through the cupboards I found half a bag of peanut butter chips and a jar of crunchy peanut butter. And behold…the peanut butter peanut butter chip cookie. No I didn’t stutter. If you like peanut butter, this is the ultimate cookie for you. Easy to prepare, and they bake in 10 minutes. Kinda like me.
Servings: 24 Cookies
Equipment
- standing mixer
- cookie dropper
Ingredients
- 1 1/2 cups flour
- 1/2 tsp baking soda
- 1/4 tsp salt
- 1/2 cup unsalted butter softened
- 3/4 cup brown sugar
- 1/4 cup sugar plus more for dusting
- 3/4 cup chunky peanut butter
- 1 large egg
- 1 tsp vanilla
- 1/2 cup peanut butter chips
Instructions
- Mix together the flour, baking soda, and salt. Set aside.
- In an standing mixer, cream the sugars and butter for 2 minutes.
- Mix in the peanut butter, eggs, and vanilla.
- Slowly incorporate in the flour, making sure to scrape down the sides.
- Finally, mix in the peanut butter chips.
- Preheat the oven to 350 degrees. Line two baking sheets with parchment paper. Using a cookie dropper, scoop 12 balls of dough onto the parchment paper. Roll into more evenly shaped balls.
- Using the bake side of a fork, press a cross pattern into the cookies with the tines. Lightly sprinkle with more sugar.
- Bake the cookies for 10-12 minutes. Let cool on a rack.
