Suugo madow iyo ukumo cadaan ah ayaa ka samaysan caaggan digada ah oo la isku qurxiyo. Waxaan jecelahay in aan ku darno budo basal yar oo yar si aad u yeelato xawaashkan.
Isticmaal hadhuudh cusub oo la kariyey ama la qaboojiyey ama adeegso hadhuudh la gooyey. Basasha soodhada ah iyo basbaaska cagaarka ah ee cagaaran waxay samaynayaan dheellitirnaan aad u fiican ee faraskan. Ku dar jajabka keddar cheddar wax yar ka hor inta aan la samaynin haddii aad jeclaan lahayd.
Eeg Sidoo kale
Beaumont Inn Corn Corn Pudding
Qalabka Kansarka Kidaanka ee Koonfur-Galbeed
Waxa aad u Baahantahay
- 2 qaado oo sabdo ah
- 1 1/2 qaado bur ah
- 1 koob oo caano ah
- 2 koob oo ah hadhuudh (lakabay haddii la isticmaalayo qasacad)
- 2 qaado oo sonkor ah
- 1 qaado oo milix ah
- 1/8 shaaha basbaas
- 2 ukun (si fiican loo garaaco)
Sida loo sameeyo
- Daadi subagga ka yar kuleylka hooseeya; ku dar bur iyo si wanaagsan isku daraan. Ku dar caano si tartiib ah.
- Si joogta ah u dardar geli, isku dar isku dar ah barta karkaridda.
- Ku dar galley, sonkor, milix, iyo basbaas; kuleylka.
- Ka qaad kuleylka iyo ku dar ukun la garaaco; ku shub saxan dubis ah greased.
- Dubo at 350 F ilaa 25 daqiiqadood, ama ilaa shirkad.
Talooyin khabiiro ah
- Easy Jiffy Mix Cheddar Version Dufan 9 digrii oo digsi ah oo digriiga ah oo kuleyliya oo kuleyliya ilaa 350 F. Foornada, garaaca 2 ukun weyn; isku walaaqa 1 (12 illaa 15 wiqiyadood) oo ah hadhuudh caan ah, 1 (12 wiqiyadood) qashinka hadhuudhka si fiican u xoqdo. Walaaq 1 sanduuq oo isku dar ah oo isku dhafan, 1/2 qaado oo cusbo ah, 1/3 koob oo subagga la gooyay, iyo 1 koob oo jiis ah oo la jeexay. Dubo foornada preheated ilaa 25 illaa 30 daqiiqo, ama ilaa inta laga samaysanayo dhejiska la dhigay iyo browned.
Waxaad sidoo kale u eg kartaa
Skillet Corn Casserole leh Cream iyo Bacon
| Tilmaamaha Nafaqada (adeeg kasta) | |
|---|---|
| Calories | 171 |
| Total Fat | 8 g |
| Fatuurad la ruxay | 4 g |
| Fat | 3 g |
| Kolestarool | 61 mg |
| Sodium | 206 mg |
| Carbohydrateska | 20 g |
| Fiber diirran | 1 g |
| Protein | 6 g |