373958 corn haricot green lime shallot butter Recipes

haricots verts (tiny green beans), trimmed, butter, light brown sugar, olive oil, shallots , halved lengthwise and peeled, red wine vinegar

haricots verts (thin french green beans, available at specialtyproduce markets and some supermarkets), unsalted butter

butter or 1 tbsp margarine, minced shallots, garlic cloves, minced, jalapeno peppers, seeded and minced, frozen whole kernel corn, thawed, green onions, sliced, all-purpose flour, sugar, baking powder, salt, pepper, ground red pepper, eggs, separated, buttermilk, fresh lump crabmeat, vegetable oil

butter, softened, minced fresh cilantro, lime juice, grated lime peel, ears sweet corn, husks removed, grated cotija cheese , optional

butter or margarine (1/2 cup if liquid), olive oil, yellow onions (chopped ) (about 2 1/2 cups), green bell peppers (chopped ) (about 2 cups), heaping tsps. minced garlic, cream-style corn, niblet whole kernel corn (undrained ), rotel milder tomatoes and green chilies (undrained), diced tomatoes (undrained ), tomato sauce, tomato paste, water, chicken broth, liquid crab boil, bryan beef smoked sausage. slice in 1/4 inch slices, cleaned and peeled medium size shrimp, parsley flakes (chopped ), green onions (chopped ), cajun seasoning mix (or equivalent) (recipe on my recipe page)

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/muffin mix, egg, butter, melted, mexicorn, drained, chopped green chilies, drained, shredded pepper jack cheese, hot pepper sauce, butter, softened, honey

butter, chopped pecans, maple syrup, salt, chopped shallots, butter, king arthur unbleached all-purpose flour, grated orange peel, cayenne pepper, fresh green beans, trimmed, reduced-sodium chicken broth, orange juice, fresh sage or 1/4 tsp dried sage leaves, salt, pepper

butter, white rice, chicken broth, boneless chicken breast halves, boiled and cubed, monterey jack cheese, sweet corn, drained, green enchilada sauce, corn tortillas

shallot, thinly sliced, flour, flour, vegetable oil (for frying ), salt, green beans, unsalted butter, onion, thinly sliced, paprika, cayenne pepper, cremini mushroom , stems discarded,caps thinly sliced, chicken stock or 2 cups low-sodium, creme fraiche, fresh lemon juice

haricots verts, ends trimmed , or small thin green beans, unsalted butter, salt and freshly ground black pepper

haricot beans, oil, onion, sliced, sweet red pepper, chopped, stewing mutton, cubed, flour , about, good stock, salt and pepper, potatoes

butter, chives, lime zest, salt, paprika, cayenne pepper, ears corn

ears of corn, olive oil, salt, unsalted butter, juice of 1 lime, coarsely cracked black pepper

butter, unsalted, melted (plus additional for coating pan ), corn, fresh (approximately 2 ears of corn), cream-style corn, sour cream, corn muffin mix, green onions, thinly sliced, ground black pepper, salt

lime roll, not only is this easy to make but it is soooooo good, flour, baking powder, eggs, sugar, pack jello lemon pie filling, lime juice, grated lime rind, prepared dream whip topping, filling: cake: green food coloring, lime slices, optional for garnish cake: grease a 15x10 jelly roll pan, line with waxed paper; grease and flour paper. sift flour with baking powder. beat eggs until foamy at high speed of electric mixer. gradually add sugar; continue beating until mixture becomes thick and light in color about 5 minutes. carefully fold in flour mixture. pour cake batter into prepared pan. bake at 400 f for 12-15 minutes, or until cake springs back when lightly touched. immediately turn cake onto cloth which has been sprinkled lightly with icing sugar. quickly remove waxed paper. starting with narrow end, roll cake in cloth and cool for 1 hour., filling and frosting: prepare lemon pie filling as directed on package, using 1 whole egg, 1 cup sugar and reducing water to 1-1/2 cups. add lime juice and rind. add enough food coloring to tint light green. chill 1 hour. set aside 1/2 cup of pie filling. unroll cake. spread remaining pie filling evenly over cake; re-roll. fold reserved pie filling into prepared dessert topping; and use this to frost the roll. chill. garnish with lime slices. store left-over cake in refrigerator., also good with lemon juice and rind in place of lime

green beans, trimmed, butter, light brown sugar, olive oil, balsamic vinegar, shallots, peeled and sliced

green beans, trimmed, butter, olive oil, minced garlic, minced shallot, chopped fresh tarragon (or 1 1/2 tsp dried ), pecan pieces, salt & pepper