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Baked Corn Timbales
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Submitted by:
Jimmy |
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Timbales make great presentations. They can be made of anything and are very elegant. |
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INGREDIENTS:
- 6 whole , Sun Dried Tomatoes Not Packed in Oil
- 2 large , Eggs
- 2 large , Egg Whites
- 2 cup(s) , Corn Kernals
- 3/4 cup(s) , Evaporated Skim Milk
- 1 teaspoon(s) , Salt
- 1 teaspoon(s) , Dry Mustard
- 1 teaspoon(s) , Hot Pepper Sauce
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| Instructions: |
Preheat oven to 350°F. Spray 6 (6-ounce) ramekins or small ovenproof dishes with nonstick cooking spray.
To reconstitute sun-dried tomatoes, place in small bowl and cover with hot water. Let stand 15 minutes. Drain and finely chop.
Beat whole eggs and egg whites in medium bowl with wire whisk until frothy. Fold in tomatoes, corn, milk, salt, mustard and hot pepper sauce until well combined. Fill ramekins 3/4 full with mixture.
Place ramekins in large roasting pan; pour hot water around ramekins to depth of about 1/2 inch. Bake 35 minutes or until set and lightly browned. Invert ramekins onto serving plate to release timbales. Garnish with additional corn and red bell pepper strips, if desired. Serve immediately. |
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