57634 corn capsicum casserole Recipes

corn kernels (about 6 ears ), chopped fresh chives, chopped fresh thyme, salt, freshly ground black pepper, low-fat milk, egg substitute, less-fat cream cheese, egg, lightly beaten

corn bread/muffin mix, prepared ranch salad dressing, chicken tenderloins, canola oil

corned beef brisket with spice packet (1 lb), onion, sliced, water, unsweetened apple juice, brown sugar, grated orange peel, prepared mustard, head cabbage, carrots , cut into 3-inch pieces

corn muffins, mayonnaise, bacon bits, dill weed, dried parsley flakes, deli ham, cheddar cheese, sliced cucumber

celery, thinly sliced, butter or 2 tbsp margarine, green onions, sliced, hot dogs, eggs, milk, rubbed sage, pepper, cornbread-muffin mix, sharp cheddar cheese, shredded

sliced green onion, chopped artichoke heart, black beans, chicken mango jalapeno sausage, egg, milk, salt , pepper, garlic powder, honey, dry cornbread mix, shredded cheddar cheese, divided

corn cobs , kernels removed, onions, diced, red capsicum, seeded and diced, green capsicum, seeded and diced, garlic cloves, crushed, red chili, finely chopped, olive oil, cider vinegar, white wine vinegar, sugar, yellow mustard seeds, turmeric, cornflour, water

corn kernels (from 2 ears ), eggs, all-purpose flour, salt, milk, melted unsalted butter, plus more for frying, mascarpone cheese, at room temperature (1/2 lb), scallions, thinly sliced, salt-packed capers--soaked in cold water for 5 minutes, drained and coarsely chopped (see note)

corn beef brisket boil, whole onion, whole potatoes, whole bell peppers

corned beef brisket, dairy sour cream, prepared yellow mustard, sugar, prepared horseradish,drained, worchester sauce

corn muffin mix, monterey jack cheese with peppers, shredded, egg, milk, olive oil, cajun vegetables and shrimp

corn, diced tomatoes, grated chedder cheese, saltine crackers

onions chopped, green pepper chopped, bacon fat just enough to. fry onion and peppers do.not brown, egg noodles ., mushroom soup reg . size, grated pepperjack cheese, dry bread crumbs small package., cornbeef

corn dog casserole, minced celery, butter, sliced green onions, hot dogs (i use oscar meyer beef), eggs, milk, sage, black pepper, salt, jiffy muffin mix, sharp cheddar cheese shredded

oil, ajwain, onion, finely chopped, green capsicum, corn kernels, salt, milk, plain flour (maida flour), red chili powder, grated cheese

oil, onion, sliced, red capsicums, seeded and sliced, green capsicum, seeded and sliced, yellow capsicum, seeded and sliced, eggs, lightly beaten, tasty cheese, grated, sun-dried tomato, finely chopped, fresh basil, chopped, 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.