220035 butternut corn chowder cheese croutons Recipes
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olive oil, chopped red bell pepper and9 Moreolive oil, chopped red bell pepper, grated monterey jack cheese (about 8 oz), corn kernels, drained, canned creamed corn, tomatoes, seeded, chopped, sour cream (do not use low-fat), chopped mild green chilies, chopped pimiento-stuffed olives, chopped fresh cilantro, flour tortillas11 ingredients
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Butternut Squash Polenta Baketube pre-cooked polenta, sliced and10 Moretube pre-cooked polenta, sliced, earth balance spread (or butter), a red onion, diced, shallots, pigeon peas, frozen broccoli, frozen diced butternut squash, goat cheese (i used four pepper cheese), natural farm cheese, grated, whole milk, flour30 min, 11 ingredients
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Butternut Squash and Hvc Chocolate Bars (Emeril Lagasse)crushed chocolate wafers, butter, melted, eggs and12 Morecrushed chocolate wafers, butter, melted, eggs, heavy cream, brown sugar, percent pure cane syrup, salt, cinnamon, nutmeg and ginger, vanilla, roasted butternut squash, hawaiian vintage chocolate disks, cream cheese, softened, sugar, juice of 1 lemon1 hour 20 min, 15 ingredients
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Chipotle Butternut Mashbutternut squash (about 3 1/2 lb.), cream cheese, softened and4 Morebutternut squash (about 3 1/2 lb.), cream cheese, softened, canned chipotle pepper in adobo sauce, fresh lime juice, salt, fresh cilantro leaves38 min, 6 ingredients
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Cheese Croutons for Italian Wedding Soupeggs, beaten, romano cheese and4 Moreeggs, beaten, romano cheese, provolone cheese or 3/4 lb swiss cheese, shredded, baking powder, salt, flour40 min, 6 ingredients
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Cheese Croutonseggs, shredded swiss cheese and4 Moreeggs, shredded swiss cheese, king arthur unbleached all-purpose flour, grated romano cheese, baking powder50 min, 6 ingredients
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Poblano Chile Casserole With Corn And Cheesepoblano chile casserole with corn and cheese and24 Morepoblano 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.20 min, 25 ingredients
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Corn and Cheese-Stuffed Crepes with Poblano Cream (Marcela Valladolid)butter for greasing the baking dish, whole milk, eggs and12 Morebutter 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 garnish37 min, 15 ingredients
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Mushrooms and Corn Casserole With Cheddar Cheesecorn, cheddar cheese, mushrooms, low-fat cheese50 min, 4 ingredients
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Shortcut Corn and Cheese Muffinscorn muffin mix, nonfat milk, low fat cottage cheese, eggs and1 Morecorn muffin mix, nonfat milk, low fat cottage cheese, eggs, shredded cheddar cheese (about 2 oz)40 min, 5 ingredients
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Cracked Corn and Cheese Squares (Rachael Ray)corn muffin mix, mixed to package directions and4 Morecorn muffin mix, mixed to package directions, softened butter , to grease baking dish, monterey jack or pepper jack, cut into 1/4-inch dice, frozen corn kernels, scallions, thinly sliced28 min, 5 ingredients
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Corned Beef Cheese Ballcream cheese, softened, shredded cheddar cheese and8 Morecream cheese, softened, shredded cheddar cheese, corned beef, drained and shredded, sweet pickle relish, fresh lemon juice, prepared horseradish, prepared mustard, worcestershire sauce, grated lemon peel, minced fresh parsley10 ingredients
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