4505 corn and tomato with cheese Recipes

olive 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 tortillas

corn, frozen, thawed, can also use fresh, grape tomatoes, halved, mozzarella cheese, cubed, avocado, diced, cilantro, olive oil, lemon juice, salt and pepper

ear of corn, shucked, olive oil, sherry wine vinegar, sugar, coarse salt, fresh ground black pepper, yellow tomatoes, cut into 1/4 inch dice, tomato, cut into 1/4 inch dice, fresh basil, chopped, avocado, cut into 1/4 inch dice, bibb lettuce , torn into bite sized pieces, mizithra cheese, grated

ears fresh corn , kernals removed, roma tomatoes, chopped, red onion, chopped fine, avocados, cubed, cilantro, chopped, extra-sharp cheddar cheese, cubed, lime, juiced, lime zest, olive oil, salt , to taste, pepper , to taste, cayenne pepper , to taste

eight 7- to 8-inch or four 10-inch flour tortillas (or store bought), unsalted butter, melted, grated monterey jack (about 1/2 lb), cooked corn, fresh or pickled jalapeno chilies, or to taste, seeded and minced (wear rubber gloves ), guacamole and tomato salsa as accompaniments

whole milk, eggs, unsalted butter, melted, buckwheat flour, all-purpose flour, sugar, salt, tomatoes, halved, garlic, minced, smoked sweet paprika, extra-virgin olive oil, freshly ground pepper, leek , halved lengthwise and thinly sliced crosswise, cut from 2 large ears of corn ) corn kernels, parsley, chopped, goat cheese, crumbled, chives, snipped

corn, diced tomatoes, grated chedder cheese, saltine crackers

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.

onion, chopped (i omitted the onions), butter, melted for cooking onions (corn oil), egg or substitute, beaten (2 if omitting milk), milk, self-raising flour , sifted, flat leaf parsley, fresh or 1 tsp dried parsley (or other herbs of your choice! i like to use basil, thyme, dill weed and oregano), salt , sifted, butter (2 tbsp corn oil), approx 1 1/2 cups tasty cheese or cheddar cheese, grated, approx 3/4 cup tomato sauce , cooking sauce

tomatoes, lean ground beef, sweet green pepper, chopped, jalapeno pepper, minced, garlic cloves, smashed, chili powder, ground cumin, dried oregano, salt, pepper, tomato paste, fresh coriander, chopped, cornmeal, corn kernels, light sour cream, old cheddar cheese, shredded

fat (or today style of oil ), cooked corn, tomato puree, salt, grated cheese, egg, paprika

canned tomatoes, vegetable broth, onions or 1 green onion, macaroni or 1/4 cup other pastas, canned corn, butter, flour, salt, cream, milk, green pepper, grated cheese, crouton

ground beef, onion, chopped, celery rib, chopped, kidney beans, rinsed and drained, cream-style corn, tomato sauce, worcestershire sauce, chili powder, garlic clove, minced, corn tortillas (6 inches), shredded cheddar cheese

bow tie pasta, olive oil, minced garlic, lemon juice, corn, tomatoes, diced, brie cheese, cubed (or mozzarella), basil, parsley, black pepper

eggs, salt and pepper, to taste, crumbled soy chorizo (or other vegetarian mexican meat substitute), canned corn kernels, drained, canned diced tomatoes and green chilies, drained (rotel or s&w), shredded mexican blend cheese, chopped cilantro

tomatoes, olive oil or 1 tbsp vegetable oil, onion, chopped, garlic cloves, minced, green pepper, chopped, chili powder, salt, granulated sugar, ground cumin, corn, frozen or 1 1/2 cups canned corn, tortilla chips, shredded tex-mex cheese or 1 1/2 cups nacho cheese, blend

warm water (105of. to 115of.), dry yeast, water, room temperature, coarse salt, unbleached all purpose flour, extra-virgin olive oil, grated parmesan cheese (about 3 1/2 oz), grated fontina cheese (about 6 oz), tomatoes, thinly sliced, fresh corn kernels or frozen, thawed, chopped fresh cilantro or italian parsley, minced seeded jalapenos

sirloin strip steaks, 1-inch thick, a palmful ground ancho chilies or 1 1/2 tbsp dark chili powder, a palmful ground cumin, ground coriander, ground cayenne pepper, red onion , cut into 4 thick slices, extra virgin olive oil or vegetable oil, to coat, salt, pepper, corn muffin mix, mixed to package directions, softened butter , to grease baking dish, monterey jack cheese or 1/3 lb monterey jack pepper cheese, cut into 1/4-inch dice, frozen corn kernels, scallion, thinly sliced, ripe avocados, vine-ripe tomatoes, sweet onion, sliced, chopped cilantro, limes, coarse salt, extra virgin olive oil, for drizzling