139969 cooker chile potato corn lime Recipes

whole avacados, broth, fire roasted diced tomatoes, chpped garlic, cilantro, cumin, whole diced red onion, ear fresh corn cut off the cob, ground beef or turkey, ground coriander, whole juiced limes, whole large sweet potato, olive oil, roasted chopped hatch chilies, sour cream, sugar

creamy dreamy country potato corn soup, lean cooked ham-chopped, onions, sliced, green onions, diced boiled potatoes, corn, boiling water, hot milk, salt and pepper to taste, chopped parsley for garnish, cut pork into 1/2-inch cubes ., add onion , cook slowly 5-10 minutes, stirring, until onion is translucent but not browned., add potatoes , corn, boiling water and hot milk., season to taste and serve, garnished with parsley., thicken chowder , make a roux of 2 tbsp butter and 2 tbsp of flour., stir in 1 cup of the milk, cook and stir until thickened., stir this white sauce into the rest of the liquid and stir well.

potatoes, diced, carrots, sliced, celery, chopped, salt, pepper, water, creamed corn, skim milk, heavy cream

butter, softened, sugar, egg substitute, nonfat buttermilk, eggs, all-purpose flour (about 3 1/3 oz), cornmeal, baking soda, baking powder, salt, shredded reduced-fat extrasharp cheddar cheese, cream-style corn, chopped green chiles, undrained

lime flavored gelatin, orange liqueur , such as cointreau, chile-infused tequila, limes, kosher salt, for sprinkling, special equipment : mini muffin tin

very coarsely crumbled sweet potato corn bread, bacon, coarsely chopped, red-skinned sweet potatoes (yams), peeled, cut into 1/2-inch cubes (about 4 cups), onion, chopped, chopped fresh thyme, kale , swiss chard, or mustard or collard greens, stemmed, coarsely chopped, apple cider vinegar, honey, salt, ground black pepper, dry mustard, chopped pecans, toasted, eggs, beaten to blend, canned low-salt chicken broth

potatoes, mashed (use leftover mashed potatoes), diced yellow onions, jalapeno, finely chopped, ears of corn, cooked, eggs, vegetable oil, pepper, salt, flour

brown sugar, ground cinnamon, whole smoked ham, sliced, pineapple chunks, lettuce, for garnish, sauteed sweet potatoes and corn, recipe follows, caramelized apples , recipe follows

potatoes, peeled and quartered, whole or skim milk, egg white, salt and pepper to taste, fresh or frozen corn kernels, green onions , including tops, finely chopped, pickled jalapeno, cored, seeded, and finely chopped, tb flour, tb unsalted butter

potatoes peeled washed and sliced thinly, tomato paste, garlic puree, chipotle in adobo puree, smoked paprika, whole milk, heavy cream, cheddar cheese, salt, freshly ground black pepper

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.

lard or grapeseed oil, to cook, masa harina, egg yolks, milk, egg whites , whipped to soft peak, melted butter, sliced scallions, corn kernels taken off a cob that has been dry roasted with the husk on until blackened, shrimp shelled , de-veined, and cut into 1/4 inch dice, salt and black pepper, huitlacoche butter , recipe follows, mole sauce , recipe follows, butter, softened, huitlacoche , removed from corn and sauteed until just tender, lime, juiced, salt, black pepper, whole almonds, sesame seeds, chinese 5-spice powder, mexican cinnamon, jasmine tea leaves, onion, sliced, garlic, ginger, thin sliced, ancho chiles , toasted briefly and soaked in 1 cup warm water for 15 minutes, pasilla chiles toasted briefly and soaked in 1 cup warm water for 15 minutes, mango, peeled and chopped, shaoxing rice wine, chicken stock, mexican chocolate (1/4 tablet)

tomatoes coarsely chopped, white onion chopped, fresh cilantro chopped, pickled jalapeno chile chopped, fresh lime juice, ear corn shucked, egg, milk, yello cornmeal, all-purpose flour, salt, olive oil

skinless, boneless chicken breasts (about 2 1/4 lb), extra-virgin olive oil, plus more for brushing, garlic, finely grated, ancho chile powder, ground cumin, ground coriander, paprika, chipotle chile powder, fresh lime juice , plus lime wedges for serving, kosher salt, tomatoes, diced, tomatillos, husked, rinsed and diced, diced red onion

potatoes, peeled and cubed, cream of celery soup, cream of chicken soup, water, milk, instant potato flakes, bacon bits, sour cream, green onion, shredded cheddar cheese

canola oil cooking spray, honey cornbread mix (recommended : krusteaz), buttermilk, diced green chiles, mexi-corn, fajita seasoning, shredded cheddar, unsalted butter, softened, honey, chipotle hot sauce (recommended : tabasco brand), southwest chipotle seasoning (recommended : mrs. dash)

butter, anaheim chile pepper, seeded and finely chopped, frozen whole kernel corn, thawed, chili powder, ground cumin, salt, pepper, shredded reduced-fat sharp cheddar cheese