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Jews and Money. Asian Drivers. Polish IQ. CPT… that's racist! But where do these stereotypes come from? Comedian Mike Epps explores the backstories of this humor and how history and fact often distorts into a snide – but sometimes funny – shorthand.
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The story of punk rock singer Laura Jane Grace of Against Me! who came out as a woman in 2012, and other members of the trans community whose experiences are woefully underrepresented and misunderstood in the media.
Executive produced by Zoe Saldana (who will be the subject of one episode), a celebrity travels back to their hometown to pay tribute to the one person from their past (before they were famous) who helped change their life by giving them an over-the-top, heart-felt surprise.
Enter the graceful but competitive world of ballet through the eyes of executive producer, Sarah Jessica Parker. This behind-the-scenes docudrama reveals what it takes to perform on the ultimate stage, the New York City Ballet. Catch NYCB on stage at Lincoln Center.
Park Bench is a new kind of "talking show" straight from the mind of born and bred New Yorker and host, Steve Buscemi.
Go behind the scenes with some of the biggest digital celebrities to see what life is like when the blogging and tweeting stops.
Hi, I'm Betty. Welcome to Betty’s Kitchen. We’re going to do Betty’s creamy cream cheese corn. I don’t have a lot of vegetables in my collection and I wanted to show you a few more, I think vegetables journey aren’t as popular as some of their things like this that are sort of on-trays. But I feel obligated to got a collection of all this. So you're going to see a few vegetables that I add in. What I have here is my whole kernel corn that is frozen just got it out of freezer you can see it’s still frozen. I have heated about an inch of water over here and I'm going to add all of this container which is 16 ounces and into the boiling water.
And that will soften at boiling for a few seconds. But what I want to do is to bring it back up to a boil. And when it boils it will only take about three minutes or so, for it to be done. So I'm going to come back and show you the cooked corn and what I'm going to do to make it into creamy cream cheese corn.
My corn has been boiling three minutes and that’s done guess I'm going to turn it off and I need to drain off the water. So I'm coming over to the sink and using a colander, I don’t want any water so I just shake off the excess water out of that, that’s water will make that un-creamy sauce we don’t want water down. And when we finished that, pour that back in your pot and ready to your colander. Come the way over here I have a pat to protect my counter and I have the cooked corn. Going to make it all sauce and I'm going to start with two tablespoons of butter, you may use margarine if you like but what you need to do is putting that out of the way, to melt your two tablespoons of butter.
So I'm going to bring that over here and it’s cooled off actually. And with it I'm going to put some cream cheese. Now, this is an eight ounce box and all I need are three ounces and you get the three ounce container, I just didn’t have one and it has to be at room temperature. This is actually wasn’t so I just put it in microwave for about 10 seconds and you can see if it is nice and easy to work with. So just go ahead and mashed that up with the fork and that will be easy to do. And then put that in with your butter. This is a super easy and super quick recipe.
So if you need a vegetable with your meal and you want it to have a little flare and some good taste, then won't you give this a try? You want to stir it around actually my fork is not the greatest thing in world you use and I’ll need this big spoon, later. So let's try it. Just want to mash that and combine with they don’t really have to be perfectly combined because they're going to go in on top of that hot corn and they will melt down and make that cream sauce.
So just do these a little bit so that these come together just some degree and think of this as a cream cheese sauce that is made solely of cream cheese and butter are mashed in. You do not have to salt your corn while it’s cooking or pepper it, if you choose to do so that would be all right but there’s plenty of flavor there without it. So this is ready but when you get it to free well blended bring it over and put it on top of the corn. Go head it out and then just gently, stir that around so that the cream cheese melts down into the corn, making that creaminess that we want so that we call it creamy cream cheese corn, so just a little but more mixing here.
And it’s going to come out looking about like this. It’s not quite there yet but almost. But the flavor is there and that’s the important thing, I think some people that maybe are not big vegetable eaters and many would turn down corn otherwise, well they find that they really like it made this way. So see how nice that looks. What I'm going to do is put it into a container for serving something like this oval bowl would be nice. So we’ll just place this in our serving bowl. Try to get it all out. And it’s completely incorporated with the sauce together with the corn. So there is our nice creamy cream cheese corn and if we want a small serving of it just take a serving spoon bring some out and put on your plate or little bowl like this and see if it mixed taste like. Scored it up, very juicy, it taste very good I think you’ll like it.