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Delicious Flank Steak & Zucchini and Corn

Flank steak gets an extra flavor boost from the Maggi seasoning and is balanced with the zucchini and corn side dish. The ice cream pie adds a refreshing finale to this perfect for entertaining meal.

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Lime juice, cumin and Maggi Seasoning Sauce make this Avocado Cilantro Dip a crowd pleaser!

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recipe

Ingredients:

  • 1 can (7.6 fluid ounces) NESTLÉ Media Crema
  • 2 medium ripe avocados, peeled and seeded
  • 1/2 cup mayonnaise
  • 2 tablespoons fresh lime juice
  • 1 tablespoon MAGGI Seasoning Sauce
  • 2 cloves garlic, peeled
  • 1/2 teaspoon ground cumin
  • 1/2 cup chopped fresh cilantro

Directions:

PLACE media crema, avocados, mayonnaise, lime juice, seasoning sauce, garlic and cumin in blender or food processor; cover. Blend until smooth. Place in medium bowl; stir in chopped cilantro. Serve with assorted crackers and vegetables.

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nutrition

Nutrition Facts

Serving Size: 3 cups

Servings Per Recipe: 0

    *Percent Daily Values are based on a 2,000 calorie diet.

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    Marinate your flank steak in this savory sauce then grill it to make an exquisite and tasty main entrée.

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    recipe

    Ingredients:

    • 3/4 cup hot water
    • 3 tablespoons MAGGI Granulated Beef Ribs Flavor Bouillon
    • 1/2 cup chopped cilantro
    • 2 tablespoons packed dark brown sugar
    • 2 tablespoons chili powder
    • 1 tablespoon dried oregano
    • 2 teaspoons ground cumin
    • 1 1/2 lb. flank steak

    Directions:

    COMBINE water and bouillon in medium bowl; stir until dissolved. Stir in cilantro, sugar, chili powder, oregano and cumin. Pour into 1-gallon heavy-duty plastic bag. Add flank steak; squeeze out as much air from bag as possible. Marinate in refrigerator, turning steak occasionally, for at least 4 hours or overnight.

    PREHEAT grill or broiler. Remove steak from bag; discard marinade.

    GRILL or broil using medium heat for 7 to 8 minutes per side or until desired doneness. Let steak rest for 10 minutes before cutting. Cut steak against the grain on the diagonal in thin slices to serve.

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    nutrition

    Nutrition Facts

    Serving Size: 4 to 6 servings

    Servings Per Recipe: 0

      *Percent Daily Values are based on a 2,000 calorie diet.

      Rate & Review

      Take advantage of the vegetables in season! In this Zucchini and Corn in Cream recipe, we show you a tasty way of combining zucchini, corn and tomatoes to create a creamy and colorful side dish.

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      recipe

      Ingredients:

      • 2 tablespoons olive oil, butter or margarine, divided
      • 2 tablespoons all-purpose flour
      • 1 can (12 fl. oz.) NESTLÉ® CARNATION® Evaporated Milk
      • 1 small onion, chopped
      • 2 garlic cloves, finely chopped
      • 2 lbs. zucchini (about 5 to 7), cut in quarters then sliced to 3/4-inch chunks
      • 3 plum tomatoes, chopped
      • 1 can (15 1/4 oz.) whole kernel corn, drained
      • 1 teaspoon salt
      • 1/4 teaspoon ground black pepper
      • 1/4 teaspoon ground cumin
      • Crushed red pepper flakes to taste (optional)
      • Shredded chihuahua or asadero cheese, chopped fresh cilantro or parsley (optional)

      Directions:

      HEAT 1 tablespoon oil in medium saucepan over medium heat; stir in flour. Gradually add evaporated milk. Cook over medium heat, stirring constantly, until sauce just comes to a boil and thickens. Remove from heat.

      COOK onion and garlic in remaining tablespoon oil in large skillet over medium heat for about 3 minutes or until tender. Add zucchini; cover and cook for 8 to 10 minutes or until tender. Add tomatoes; cook an additional 2 minutes. Stir in corn, salt, pepper and cumin; cook until heated through. Add cream sauce to vegetables; cook for 3 minutes or until heated through. Garnish with cheese and cilantro.

      reviews

      Review This Recipe
      •  Star(s)

        It was good!

        erika nunez from Canoga park, CA

        Wow! This recipe was good, but only one thing, I would add a littile hot pepper to make it a little hot.

      •  Star(s)

        A Keeper Recipe

        HELEN LIM from Elk Grove, CA

        Enjoyed the side dish. Pretty easy to make. The sauce was a little runny though. Perhaps I didn't let it thicken enough. I'll see what happens the next time I make it.

      •  Star(s)

        Amazing side!

        Debra Helwig from Athens, GA

        This recipe was easy to make and had so much flavor - I was able to pair it with a very plain grilled meat and have a zinger of a meal. Will use again and again. I halved grape tomatoes that I had on hand instead of the plum tomatoes and it worked fine.

      •  Star(s)

        Zucchini and Corn in Cream

        Debbie Morris from BRIDGETON, MO

        This recipe is very good...a winner in the summer when you can't even give squash away! I could get takers if I included this recipe with each one. For variety, add a can of black beans...and yellow squash is just as tasty as zucchini. I serve buttered noodles on the side and those who want can mix them with the veggies.

      •  Star(s)

        zucchini and corn in cream

        Louetta Nicolle from TORRANCE, CA

        I have made this dish twice, the first time I followed the directions and we thought it was really good, the next time I cooked the vegetables as directed, then added a small 4 oz can of black olives drained, and 1/2 cup shredded Jack cheese, poured it into an 8 inch greased baking dish,topped with some buttered bread crumbs, then sprinkled another 1/4 cup shredded jack cheese over the top and baked it for 20 minutes at 375° It was delicious.

      •  Star(s)

        Zucchini and Corn

        Judy England from BRAZIL, IN

        I have loads of shredded zucchini frozen from the garden so I used it, along with the rest of veggies. I used less cream, and it turned out great. I served it with rice. What a great taste.

      •  Star(s)

        Yummy....

        CHRISTY MOEGELIN from LOMPOC, CA

        This recipe was fabulous--I love vegetables in cream, so this was perfect for me...the next time I make it, I might use less milk though...my veggies were swimming!

      •  Star(s)

        Zucchini and Corn in Cream

        elizabeth tierney from MARTINS FERRY, OH

        I had shredded up a big zucchini, and divided it into 2 cup portions. Some I froze. But I used 2 cups in this recipe. Served it in soup plates, with the cheese on top. My husband said it was GOOD. I used canned whole tomatoes, no fresh ones in the house.I left out the salt, and used red-hot sauce from a bottle. Turned out great!

      •  Star(s)

        Zucchini and Corn in Cream

        Rose Mary Escobar from HACIENDA HEIGHTS, CA

        I really enjoyed making this recipe. It reminds me of my grandmother. She used to make it often. The only other ingredient I added was chiles to it. Being of Hispanic decent, we have to add chiles to everything! Talk about childhood memories!

      •  Star(s)

        Great Dish

        Lisa Miller from GLEN BURNIE, MD

        I made this for my husband, and he LOVED it. We use a lot of zucchini, and I will certainly make this again. I served it over a bed of rice as a main dish.

      •  Star(s)

        Fantastic!!!

        Carole Losczyk from OCALA, FL

        Our whole family loved this recipe and I will make this one time and time again...thanks!!!

      •  Star(s)

        a great side dsih

        Jerry Rosen from SWAMPSCOTT, MA

        My family loved this and took this casserole to a friend's and they too loved it as evidenced by the empty dish we brought home

      •  Star(s)

        Zucchini and Corn in Cream

        tray sayama from SAN JOSE, CA

        Delicious and easy! I used a variety of veggies... broccoli, cauliflour, diced carrots, peast, etc. It tasted great over rice. I can't wait to try it over fresh pasta! A definite keeper in my house!

      •  Star(s)

        Zucchini and Corn in Cream

        dave wilder from boone, NC

        This dish has a wonderful combinations of tastes. Served over rice, it makes a whole meal.


      nutrition

      Nutrition Facts

      Serving Size: 8 servings

      Servings Per Recipe: 0

      • Calories: 150
      • Calories from Fat: 60
      • Total Fat: 7g (11% of DV)
      • Saturated Fat: 2.5g (13% of DV)
      • Cholesterol: 15mg (5% of DV)
      • Sodium: 490mg (21% of DV)
      • Carbohydrates: 16g (5% of DV)
      • Dietary Fiber: 3g (12% of DV)
      • Sugars: 8g
      • Protein: 7g
      • Vitamin A: 2% of DV
      • Vitamin C: 70% of DV
      • Calcium: 15% of DV
      • Iron: 10% of DV

      *Percent Daily Values are based on a 2,000 calorie diet.

      Rate & Review

      Strawberry Crunch Ice Cream Pie is so simple to make and you will be the hero of the day when you serve this one.

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      recipe

      Ingredients:

      • 1 1/2 quarts Strawberry DREYER'S or EDY'S SLOW CHURNED Light Ice Cream, softened
      • 3 (1.55 ounces each) NESTLÉ CRUNCH Candy Bars, chopped (about 1 cup), divided
      • 1 prepared (6 ounces) chocolate cookie crumb crust
      • NESTLÉ NESQUIK Chocolate Flavor Syrup or NESTLÉ ABUELITA Chocolate Syrup

      Directions:

      COMBINE ice cream and half of chopped candy bars in large bowl; stir well. Spoon mixture into crust. Sprinkle with remaining chopped candy bars. Freeze for 4 hours or until firm. Drizzle with syrup before serving, if desired.

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      Review This Recipe

      nutrition

      Nutrition Facts

      Serving Size:

      Servings Per Recipe: 8

        *Percent Daily Values are based on a 2,000 calorie diet.

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