1318 corn tomato mix Recipes
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good seasons italian dressing (and oil & vinegar to make ... and8 Moregood seasons italian dressing (and oil & vinegar to make it), limes , juice of, canned black beans, rinsed, canned corn, drained (southwest mix with bell peppers), red onion, diced, ripe tomatoes, diced, ripe avocados, diced, roasted green chilies (optional), jalapenos, diced (optional)10 min, 9 ingredients
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extra virgin olive oil , 1 turn of the pan (evoo) and18 Moreextra virgin olive oil , 1 turn of the pan (evoo), unsalted butter, plus more for greasing, ground chicken, garlic cloves, chopped, celery ribs, finely chopped, onion, finely chopped, carrot, finely chopped, jalapeno, seeded and finely chopped, salt & freshly ground black pepper, ground cumin (half a palmful), ground coriander (1-third palmful), beer (your favorite brew), cayenne pepper hot sauce, tomato sauce, jiffy-brand corn muffin mix, milk, egg, scallions, finely chopped, crumbled blue cheese (about 4 oz)30 min, 19 ingredients
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achiote paste, divided, vegetable oil, divided, water and9 Moreachiote paste, divided, vegetable oil, divided, water, whole turkey breast, scant ) loosely packed stemmed dried chiles de arbol or chiles japones (about 12 to 16 chiles), low-salt chicken broth, divided, garlic cloves, peeled, tomatoes, onion , quartered through core end, mint leaves, coarsely chopped, plus sprigs for garnish, masa (corn tortilla mix), coarse kosher salt12 ingredients
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Fish Tamales in Banana Leaves with Achiote Butter and Corn-Tomato Salsa (Joey Altman)
banana leaves, masa mix , follow instructions on package and16 Morebanana leaves, masa mix , follow instructions on package, mahi mahi or snapper or other firm-fleshed fish, achiote paste, ancho chile, butter, at room temperature, lime, juiced, garlic, minced, minced cilantro, ground cumin, toasted, sweet corn , cut off the cob and blanched, red onion, small diced, tomatoes, cut in half or quarters if large, scallion, minced, cilantro, minced, fresh lime juice, olive oil, jalapenos , seeds removed and minced1 hour 10 min, 18 ingredients -
Corned Beef Stew
corned beef brisket, tomato sauce and3 Morecorned beef brisket, tomato sauce, mixed vegetables, frozen, onion ; chopped, stalks celery ; chopped1 hour , 5 ingredients -
Chili Corn Dog Pie
ground beef, salsa, water, tomato paste and8 Moreground beef, salsa, water, tomato paste, hot dog , cut into 1/2 inch pieces, chili powder, cumin, corn muffin mix, shredded cheddar cheese, chopped green chilies, milk, egg, beaten45 min, 12 ingredients -
Spicy Corn Dog Casserole
lean ground beef, salsa, water, tomato paste and8 Morelean ground beef, salsa, water, tomato paste, hot dog, sliced into chunks, mild chili powder, cumin, corn muffin mix, shredded cheddar cheese, chopped green chilies, milk, egg, lightly beaten35 min, 12 ingredients -
Jiffy Corn Bread Mix Tamale Pie
jiffy cornbread mix, ground beef, taco seasoning and2 Morejiffy cornbread mix, ground beef, taco seasoning, tomato sauce, grated cheddar cheese1 hour 15 min, 5 ingredients -
Fried Okra with Tomatoes (Sandra Lee)
buttermilk, frozen okra, thawed, peanut oil and6 Morebuttermilk, frozen okra, thawed, peanut oil, corn muffin mix (recommended : jiffy), diced tomatoes and green chiles (recommended: ro tel), tomato paste, heavy cream, salt and freshly ground black pepper26 min, 9 ingredients -
Spicy Italian Corn Bread (Giada De Laurentiis)
butter, corn muffin mix (recommended : jiffy) and4 Morebutter, corn muffin mix (recommended : jiffy), chili powder, whole milk, eggs, stirred to blend, drained oil-packed sun-dried tomatoes, chopped40 min, 6 ingredients -
Sweet and Savory Menu: Rosemary Corn Cakes with Prosciutto and Chicken Sausages with Hot and Sweet Peppers (Rachael Ray)
chicken sausages, any flavors or brand , such as sun-drie... and13 Morechicken sausages, any flavors or brand , such as sun-dried tomato or garlic, water , eyeball it, extra-virgin olive oil , 2 tbsp, 2 turns of the pan, cubanelle peppers (long, italian light green sweet peppers), seeded and thinly sliced, salt and pepper, hot red cherry peppers, chopped, a splash of hot pepper juice, corn muffin mix (recommended : jiffy), egg, butter, divided, milk, chopped fresh rosemary leaves, prosciutto, chopped, honey25 min, 14 ingredients -
Poblano Chile Casserole With Corn And Cheese
poblano chile casserole with corn and cheese and24 Morepoblano 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.20 min, 25 ingredients
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