Food recipes
Riebeles (Swiss Fried Cornmeal Cakes)
Riebeles (Swiss Fried Cornmeal Cakes) Ingredients: butter, without salt milk, fluid, 1% fat, without added vitamin a and vitamin d water, bottled, generic oil, olive, salad or cooking cornmeal, degermed, unenriched, y...
Riebeles (Swiss Fried Cornmeal Cakes)
Ingredients:
butter, without salt
milk, fluid, 1% fat, without added vitamin a and vitamin d
water, bottled, generic
oil, olive, salad or cooking
cornmeal, degermed, unenriched, yellow
salt, table
butter, without salt
Directions:
Using a pastry brush, spread the softened butter on the bottom and sides of an 8"x6" or 9"x6" shallow baking dish.
Set aside.
Place milk, water and oil in a heavy 3-4 quart saucepan.
Bring to a boil over high heat.
Add cornmeal in a slow, thin stream, stirring constantly, so that liquid continues to boil as cornmeal is absorbed.
Reduce heat to low and simmer for 15-20 minutes, stirring frequently, until mixture is so thick that spoon will stand unsupported in center of pan.
Spoon into buttered dish while hot, spreading it out and smoothing the top with a spatula.
Cover and refrigerate at least 6 hours, or overnight.
Using a pastry wheel or sharp knife, cut the chilled cornmeal into 2" squares and gently lift them out of the dish with a small metal spatula.
Melt 2 tablespoons of butter in a large, heavy skillet over moderate heat.
Add 4 or 5 of the cornmeal cakes to the pan and brown for 2-3 minutes on each side, turning gently with a spatula.
Repeat with remaining cakes, adding more butter if necessary.
Serve immediately.
Ingredients:
butter, without salt
milk, fluid, 1% fat, without added vitamin a and vitamin d
water, bottled, generic
oil, olive, salad or cooking
cornmeal, degermed, unenriched, yellow
salt, table
butter, without salt
Directions:
Using a pastry brush, spread the softened butter on the bottom and sides of an 8"x6" or 9"x6" shallow baking dish.
Set aside.
Place milk, water and oil in a heavy 3-4 quart saucepan.
Bring to a boil over high heat.
Add cornmeal in a slow, thin stream, stirring constantly, so that liquid continues to boil as cornmeal is absorbed.
Reduce heat to low and simmer for 15-20 minutes, stirring frequently, until mixture is so thick that spoon will stand unsupported in center of pan.
Spoon into buttered dish while hot, spreading it out and smoothing the top with a spatula.
Cover and refrigerate at least 6 hours, or overnight.
Using a pastry wheel or sharp knife, cut the chilled cornmeal into 2" squares and gently lift them out of the dish with a small metal spatula.
Melt 2 tablespoons of butter in a large, heavy skillet over moderate heat.
Add 4 or 5 of the cornmeal cakes to the pan and brown for 2-3 minutes on each side, turning gently with a spatula.
Repeat with remaining cakes, adding more butter if necessary.
Serve immediately.