247693 corn and cheese griddle cakes arepas points Recipes

yellow cornmeal, salt, fat free mozzarella cheese, shredded, butter, melted, low-fat milk, fresh corn kernels, fresh or frozen and thawed, pico de gallo (optional)

coconut cream cheese lb cake, all-purpose flour,plus more for pan, unsalted butter,room temperature, shortening, cream cheese,room temperature, sugar, eggs, baking soda, salt, shredded coconut flavoring, coconut flavoring, vanilla

cheese , mozzarella, corn, cheese , ricotta, egg, oregano, salt, pepper, black, spaghetti sauce, lasagna noodles, water, cheese , mozzarella

buttermilk, heavy cream, canned creamed corn, eggs, egg yolks, vegetable oil, stone-ground yellow cornmeal, all-purpose flour, sugar, kosher salt, baking powder, baking soda, scallions, thinly sliced, corn kernel, thawed if frozen, jalapeno, seeded and minced, unsalted butter, softened butter and honey, for serving

flour, baking powder, sugar, salt, eggs, lightly beaten, milk, butter, melted, vegetable oil , for oiling the griddle

flour, salt, baking powder, brown sugar, jiffy corn muffin mix, eggs, beaten, skim milk, butter, melted

olive oil, corn toast-r-cakes or 1 corn muffin, cut into 1/3-inch cubes

vegetable oil, onion, chopped, leftover mashed potatoes, salt and pepper to taste, shredded cooked corned beef

two 1/2-lb russet (baking) potatoes, chopped green bell pepper, fresh corn kernels including the pulp scraped from the cobs (cut from about 2 ears of corn), scallions, chopped fine, ground cumin, all-purpose flour, unsalted butter, sour cream

chopped parsnip (about 4 oz), whole kernel corn, drained, all-purpose flour, low-fat milk, sugar, salt, eggs, lightly beaten, chopped fresh chives, butter, divided

crabmeat, drained, cream style corn, scallions (green onions), trimmed and finely chopped, hot pepper sauce , such as tabasco, seasoned bread crumbs, divided, canola or vegetable oil

frozen corn, thawed, green onions, chopped (1/4 cup), fat-free mayonnaise or salad dressing, taco seasoning mix (from 1-oz package), white crabmeat, drained, cartilage removed, egg, beaten, water, dry bread crumbs, thick n chunky salsa (mild )

butter or margarine, all-purpose flour, beef broth, chopped onion, worcestershire sauce, salt and pepper to taste, red pepper, cooked, chopped roast beef, indian griddle cakes

corn, drained, creamed corn, sour cream, corn muffin mix , -small box, eggs, slightly beaten, butter, melted, swiss cheese, shredded

cream cheese lb cake, butter, cream cheese, sugar, vanilla , and lemon flavoring, salt, eggs , large, cake flour (sifted 3 times)

cornmeal, natural flour, salt, baking powder, shortening, melted, egg, well beaten, milk

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.

mashed kumara, canned corn kernels, drained, egg, lightly beaten, parsley, chopped, chives, chopped, flour , for dusting, olive oil, tomato , sauce to serve