1003 baked chops cream corn Recipes

all-purpose flour, plus more for tins, baking powder, salt, whole milk, unsalted butter, softened, plus more for tins, eggs, sugar, pure vanilla extract, egg yolks, sugar, cornstarch, cornstarch, salt, whole milk, pure vanilla extract, heavy cream, semisweet chocolate, finely chopped, light corn syrup

penne pasta, onion, finely chopped, light thickened cream, corn kernels, drained, frozen peas, grated parmesan cheese, barbecue cooked chicken , meat removed and roughly chopped, salt and pepper, tasty low-fat cheese

cream cheese, green chili salsa, fresh lime juice, cumin, chili powder, onion powder, granulated garlic or 1/4 tsp garlic powder, chopped cilantro, sliced green onions, shredded cooked chicken, grated monterey jack pepper cheese, corn tortillas, kosher salt

onion, chopped, butter, melted, all-purpose flour, sour cream, shoe peg corn, drained (i like to use the yellow niblet corn), salt, fresh ground black pepper, bacon , cokked and crumbled, divided, variation, i also like to add some chopped red pepper and/or a dash or two of red pepper flakes, and a dash of hot sauce and/or cyaenne pepper and serve as a baked mexican corn

cream-style corn, dark brown sugar, white sugar, eggs, vegetable oil, baking powder, all-purpose flour, baking soda, salt, ground cinnamon, chopped walnuts, raisins, unsalted butter, dark brown sugar, heavy whipping cream, sugar

sour cream, cream of chicken soup, hash browns, thawed, cubed pork, process cheese (velveeta), onion, chopped, crushed corn flakes, butter, melted, shredded mozzarella cheese, sliced yellow banana peppers

chicken, cooked, chopped, cream of chicken soup, cream of mushroom soup, cheddar cheese , shreeded (may sub monterey jack or mexican cheese mix), onion, diced, bell pepper, diced (red bell pepper looks beautiful in this dish, but green is good too), garlic clove, pressed, salsa (any kind you like , i prefer regular thick n chunky), corn tortillas, chili powder, cayenne pepper, oil

yellow cornmeal, bacon drippings, eggs beaten well, salt, milk, baking soda, creamed corn, lean ground beef, sharp cheddar cheese grated, white onion chopped, jalapeno pepper chopped

pork sausage, onion, chopped, cornmeal, flour, salt, baking soda, eggs, buttermilk, vegetable oil, bell pepper, small, chopped, creamed corn, cheddar cheese, grated, black-eyed peas, drained, jalapenos, seeded and chopped

olive oil, onion , chopped, frozen corn kernels , thawed, cream of mushroom soup, reduced sodium, salsa, chili powder (optional), tuna , packed in water, drained and flaked, fusilli , whole wheat, cooked, shredded cheese (cheddar blend preferred)

carton low fat cottage cheese, fresh lemon juice, milk, frozen southern style hash brown potatoes , completely thawed, cream of chicken soup, butter, divided, cheddar cheese, grated, garlic powder, salt , to taste, onion, chopped, crushed corn flakes (measured after crushing), grated parmesan cheese, sweet paprika

eggs, whisked, sour cream, heavy whipping cream (or use evaporated milk), vegetable oil, butter, melted (or use liquid margarine), sweet whole kernel corn, undrained (or use fresh or frozen corn kernels), all-purpose flour, yellow cornmeal, sugar, baking powder, salt (or more to taste), pepper, add 1/2 cup shredded cheddar cheese , chopped jalapenos or red pepper, if you like

butter for greasing the baking dish, whole milk, eggs, egg yolk, all purpose flour, melted unsalted butter, slightly cooled, salt, unsalted butter, chopped onion, poblano chiles , charred, peeled, diced, heavy whipping cream, grated mozzarella cheese, fresh corn kernels (from 1 ear of corn), mexican crema or sour cream, chopped fresh cilantro, for garnish

butter, cream cheese, softened, whole kernel corn, drained, cream-style corn, chopped green chilies, chopped onion, french-fried onions, divided

poblano chile casserole with corn and cheese, fresh poblano chiles, butter, yellow onion, chopped, garlic cloves, minced, fresh corn kernels, or frozen thawed (from about 6 ears or two 10-oz packages), grated manchego or monterey jack cheese, cooked white rice, crema or sour cream, red salsa (see recipe below ), grated queso anejo or parmesan cheese, char chiles over gas flame or under broiler until blackened on all sides. enclose in plastic bag and let stand 10 minutes. peel chiles. starting at stem end, carefully cut 1 slit down length of each chile, leaving stems and tops intact if possible. carefully remove seeds and veins from chiles., preheat oven to 350 degrees f. melt butter in heavy large saute pan over medium heat. add onion and saute until translucent, about 5 minutes. add garlic and saute 1 minute longer. add corn and saute 2 minutes. season to taste with salt and pepper. cool completely. stir in manchego or monterey jack cheese. stuff chiles with corn mixture., butter 15x10-inch baking dish. place rice in prepared dish. nestle stuffed chiles in single layer into rice. mix crema and red salsa in medium bowl; pour over chiles and rice. sprinkle with anejo cheese., bake until chiles are heated through and sauce bubbles, about 25 minutes (about 40 minutes for refrigerated casserole)., red salsa, vegetable oil, yellow onion, thinly sliced, garlic, sliced, fresh jalapeno chili pepper, stemmed, seeded and thinly sliced, salt , or to taste, canned plum tomatoes with their juices, in a saucepan over medium heat , warm the vegetable oil. add the onion and saute until soft, about 10 minutes. add the garlic, chili pepper and salt and cook for 2 minutes longer. add the tomatoes and their juices and reduce the heat to low. cook the tomatoes, stirring occasionally to break them up, until soft and the juices have reduced by half, 10-15 minutes., let cool slightly , then transfer to a blender. puree until smooth, then strain through a sieve placed over a bowl. set aside to cool completely for use as a table salsa. or reheat gently over low heat to use hot. to store, cover tightly and keep in the refrigerator for up to 4 days or in the freezer for up to 1 month.

corn bread/muffin mix, bacon strips, chopped celery , green pepper and onion, butter,divided, milk, cream-style corn, whole kernel corn, drained, chopped jalapeno pepper, diced pimientos, sugar, salt

unbleached all purpose flour, yellow cornmeal, sugar, baking powder, salt, baking soda, ground black pepper, sour cream, eggs, unsalted butter, melted, cooled, frozen corn kernels, thawed, drained, chopped green onions

prepared basic sweet pie crust , recipe follows, macadamia nuts , lighted toasted and chopped, eggs, sugar, light corn syrup, dark corn syrup, melted butter, frangelico , nocello, or other nut-flavored liqueur, salt, vanilla bean ice cream, accompaniment, nocello whipped cream , recipe follows, preheat the oven to 425 degrees f., on a lightly floured surface , roll out the dough to a circle about 12-inches in diameter. transfer to a 10-inch pie pan, trim any excess, and decoratively flute the edges. refrigerate until ready to use., in a large bowl, beat the eggs. add the remaining ingredients and whisk to combine., evenly spread the nuts across the bottom of the pie shell. pour the filling over the nuts and place in the preheated oven. lower the temperature to 325 degrees f and bake for 30 minutes. turn the pie 1-half turn and bake until set and golden, 10 to 15 minutes., place on a wire rack to cool completely., serve with ice cream on the side and whipped cream on top.