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Lime juice, cumin and Maggi Seasoning Sauce make this Avocado Cilantro Dip a crowd pleaser!
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.
Estimated Times:
Prep Time:
10
Cooking Time:
0
Cooling Time:
0
Servings:0
This recipe is:
In this recipe:
Nutrition Facts
Serving Size:
3
cups
Servings Per Recipe:
0
*Percent Daily Values are based on a 2,000 calorie diet.
This recipe is:
Rate & Review
Marinate your flank steak in this savory sauce then grill it to make an exquisite and tasty main entrée.
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.
Estimated Times:
Prep Time:
15
Cooking Time:
15
Cooling Time:
240
Servings:0
In this recipe:
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.
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.
Estimated Times:
Prep Time:
10
Cooking Time:
20
Cooling Time:
0
Servings:0
This recipe is:
In this recipe:
Review This Recipe
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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.
-
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.
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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.
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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.
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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.
-
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.
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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!
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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!
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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!
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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.
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Fantastic!!!
Carole Losczyk from
OCALA, FL
Our whole family loved this recipe and I will make this one time and time again...thanks!!!
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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
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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!
-
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 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.
This recipe is:
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.
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.
Estimated Times:
Prep Time:
10
Cooking Time:
0
Cooling Time:
240
Servings:8
Nutrition Facts
Serving Size:
Servings Per Recipe:
8
*Percent Daily Values are based on a 2,000 calorie diet.