44831 copy stouffers corn souffle Recipes

creamed corn (we use green giant), eggs (slightly beaten ), half-and-half, shredded cheese (we use mild cheddar), salt and pepper

souffle chocolate cake part, bittersweet chocolate, coarsely chopped, stuck ) unsalted butter, cut into 1-inch pieces, cognac, eggs, separated, at room temperature, granulated sugar, divided, chocolate glaze, bittersweet chocolate, coarsely chopped, heavy cream, honey, assembly, seedless raspberry preserves, milk chocolate, melted

corned beef (corned silverside), peppercorns, bay leaves, brown sugar, onion, chopped

corn muffin mix, prepared to package directions for corn pancakes (recommended: jiffy), ears fresh corn , kernels scraped from cob, orange , zested, scallions, whites and greens, finely chopped, butter, honey

corn bread mix, margarine, melted, eggs, beaten, corn, sweet, creamed corn, light sour cream, cheddar cheese, shredded

corn puffs, butter (no substitutions), brown sugar, light corn syrup, baking soda

corn muffin mix, cream-style corn, drained, sour cream, butter, melted, eggs, whole kernel corn, drained

corn, creamed corn, butter (melted ), jiffy corn muffin mix, eggs, shredded cheddar cheese, sour cream (8 oz.)

frozen corn souffle (defrosted according to package directions), water, margarine or 1 tbsp butter, pork loin chops (2 lb total 1/2-inch-thick ), salt & fresh ground pepper, vegetable oil, reduced-sodium chicken broth or 1/4 cup water

whole milk, unsalted butter, all-purpose flour, grated red leicester , or farmhouse cheddar, crumbled stilton , gorgonzola, or maytag blue cheese, egg yolks, fresh or thawed frozen corn kernels, spicy brown mustard or 1/2 tsp dry mustard powder, kosher salt and freshly ground black pepper, egg whites, at room temperature, heavy cream , for reheating

butter, plus more for baking dish, onion, chopped fine, garlic, minced, fresh whole corn kernels (thawed, if frozen ), kosher salt and freshly ground black pepper, smoked paprika, cayenne pepper, all-purpose flour, half-and-half, eggs, grated extra-sharp white cheddar

fresh corn kernels, divided (about 4 ears ), bacon slices, chopped onion, chopped celery, chopped red bell pepper, chopped seeded jalapeno pepper (about 1 pepper), white cornmeal, all-purpose flour, fat-free , less-sodium chicken broth, reduced-fat milk, salt, freshly ground black pepper, cream of tartar, egg whites, sugar, chopped fresh cilantro

frozen corn souffl, butter or margarine, sweet onion, chopped, yellow squash, sliced, shredded sharp cheddar cheese, soft breadcrumbs, chopped fresh parsley, egg, lightly beaten, garlic salt, pepper

whole garlic heads, fresh corn kernels (about 4 ears), divided, all-purpose flour, reduced-fat milk, eggs, lightly beaten, chopped fresh chives, chopped fresh thyme, salt, ground nutmeg, black pepper, ground red pepper, egg whites, cream of tartar

corned beef brisket, onion, quartered, russet potatoes, peeled and quartered, outer leaves from a savoy cabbage, egg, beaten, salt, chopped fresh parsley, divided, mustard , for serving, an easy alternative to cooking your own corned beef is to buy sliced, precooked corned beef instead. if using this substitution, simply omit the onion, cover the potatoes with salted water in a large pot and bring to a boil. add about 1 1/4 lb sliced, precooked corned beef and simmer until potatoes are tender; the resulting broth is flavorful enough to pour over the cabbage rolls for baking. follow the recipe as directed to finish the potato filling, roughly chop the sliced corned beef and you re ready to assemble the rolls.

corn and chile bread, ears corn, olive oil plus 2 tbsp, salt, freshly ground black pepper, egg whites, buttermilk, unbleached white flour, baking powder, granulated sugar, salt, yellow cornmeal, poblano pepper seeded and minced, minced pickled jalapenos, chopped cilantro, scallions finely chopped

corned beef brisket (uncooked), in brine, cold water, bay leaves, black peppercorns, whole allspice berries, head green cabbage (about 2 lb), cut into 8 thick wedges, new potatoes (about 1 1/4 lb), halved, freshly ground black pepper, suggestion : whole-grain mustard or horseradish sauce, recipe follows, mayonnaise, sour cream, jarred grated horseradish (with liquid ), grated lemon zest, kosher salt, freshly ground black pepper, roughly chopped boiled red new potatoes , preferably leftover from corned beef and cabbage, diced leftover cooked corned beef, corned beef cooking liquid or chicken broth, yellow medium onion, grated, garlic, mashed with a fork, whole-grain mustard, dried thyme, nutmeg, freshly ground black pepper, chopped flat-leaf parsley, unsalted butter, cold water, distilled white vinegar, kosher salt, fresh large eggs

corn and bacon casserole, bacon, onion, chopped, flour, garlic, minced, sour cream, salt, pepper, fresh or frozen whole kernel corn, fresh parsley, chopped, fresh chives, chopped, in a large skillet , cook bacon until crisp. drain, reserving 2 tbsp of drippings. crumble bacon; set aside. saute onion in drippings until tender. add flour, garlic, salt and pepper. cook and stir until bubbly; cook and stir 1 minute more. remove from the heat and stir in sour cream until smooth. add corn, parsley, and half of the bacon; mix well. pour into a 1-quart baking dish. sprinkle with remaining bacon. bake, uncovered, at 350 degrees f for 20-25 minutes or until heated through. sprinkle with chives.