373958 corn haricot green lime shallot butter Recipes

onion (chopped ), green bell pepper ( deseeded and chopped ), butter, diced potatoes, water, big can cream of corn, fresh milk, salt, pepper

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

green onions, chopped, butter, frozen corn, thawed, cornstarch, half-and-half cream, water, salt, pepper, grape tomatoes, halved

onion, chopped, green peppers, chopped, butter, cubed, king arthur unbleached all-purpose flour, frozen corn, cooked long grain rice, diced tomatoes, undrained, hard-cooked eggs, chopped, shredded sharp cheddar cheese, divided, worcestershire sauce, hot pepper sauce, salt, pepper

shallot, butter, honey, salt and pepper, chicken broth (or vegetable), chopped parsley, chopped fresh mint

corned beef, green bell pepper, chopped, onion, chopped, vegetable oil, tomato paste, water, crushed red pepper flakes, dried thyme, salt and pepper to taste

white corn, drained, green onions, thinly sliced, hard-cooked eggs, chopped, creamy salad dressing (e.g. miracle whip)

corn flakes, crushed, crunchy peanut butter, sugar, white corn syrup, chocolate chips

whole kernel corn, drained, green pepper, chopped, red bell pepper, chopped, red onion, chopped, tomatoes, chopped, ripe olives, sliced, pickled jalapeno peppers, drained and chopped, pickled jalapeno pepper juice, cider or 2 tbsp red wine vinegar, garlic salt, pepper

french style green beans, drained, whole kernel corn, drained, cream of celery soup, sour cream, chopped onions, grated cheddar cheese, salt to taste, roll butter crackers, margarine

butter or margarine, skinned and boned chicken breast halves, cut into bite-size pieces (1 1/2 lb), onion, chopped, garlic cloves, minced, half-and-half, shredded monterey jack cheese, cream-style corn, chopped green chiles, undrained, hot sauce, salt, ground cumin, chopped fresh cilantro, garnishes: chopped fresh cilantro , anaheim chile

all-purpose flour, sugar, baking soda, baking powder, salt, lime juice, fresh squeezed (about 6 large limes), lime zest, butter, melted, egg, well beaten, fresh raspberries or 1 cup frozen raspberries, coarse sugar, for sprinkling (optional)

all-purpose flour, cornmeal, sugar, baking powder, salt, cold butter, shredded cheese, green chili pepper , deseeded and finely chopped, milk

shallot, butter, chicken stock, cream, egg yolks, salt and pepper, fresh chives, very thinly sliced (fresh !)

butter or 2 tbsp margarine, onion, chopped (1/2 cup), red bell pepper, chopped (1/2 cup), seasoned cornbread stuffing mix, frozen whole kernel corn, chopped green chilies, undrained, water, turkey breast tenderloins (about 3/4 lb each), chili powder, seasoning salt

green tomatoes, flour, salt, sugar, cayenne pepper, egg, milk, corn flakes, coarsely crushed, unsalted butter, vegetable oil

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.

unglazed terra-cotta pots (2 1/2 to 2 3/4 in. tall and 2 1/4 to 2 1/2 in. wide, about 1/2-cup capacity), in. square) cooking parchment, all-purpose flour, yellow cornmeal, baking powder, baking soda, salt, eggs, sugar, plain nonfat yogurt, sliced green onions, melted butter or margarine, caraway seed (optional)