371 corn yellow mix Recipes

all-purpose flour, yellow cornmeal, granulated sugar, baking powder, salt, vegetable oil, egg, milk

all-purpose flour, yellow cornmeal, granulated sugar, baking powder, salt, vegetable oil, egg, milk, grated cheddar cheese (optional), canned chilies (optional), drained chopped pimiento (optional), chopped onion (optional)

eggs, cream-style corn, grated parmesan cheese, vegetable oil, white sugar, minced garlic, ground black pepper, chopped onions, sliced yellow squash, biscuit baking mix

yellow rice mix, water, olive oil, black beans, rinsed and drained, whole kernel corn, drained, lime juice, ground cumin

olive oil, poblano chiles , medium-sized seeded and chopped (about 1-1/2 cups), boneless skinless chicken breasts (cut crosswise into 1/2-inch thick strips), ground cumin, chili powder, taco sauce (red, bottled ), corn kernels, frozen thawed and patted dry (white and yellow mix ), burrito-size flour tortillas, cheese (4- mexican blend packed or 8 oz of queso fresco ), fresh cilantro, fresh chopped

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.

yellow onion, diced, red pepper, diced, lean ground beef, frozen yellow corn, taco seasoning mix, red pepper flakes (optional), condensed tomato soup, cheddar cheese, shredded (for the best result, shred it yourself!), corn muffin mix (i like jiffy)

yellow cake mix, vanilla instant pudding mix, eggs, vegetable oil, cream-style corn, mashed and strained ,then add milk to corn to make 1 cup, vanilla

corn muffin mix ( i used jiffy mix and i have also used the regular cornbread mix), yellow cake mix, jiffy corn muffin or cornbread mix.

eggs, cream-style corn, grated parmesan cheese, vegetable oil, white sugar, minced garlic, ground black pepper, chopped onion, sliced yellow squash, biscuit mix

yellow corn muffin mix (i use martha white), brown sugar, egg substitute, skim milk, corn, drained, hot dogs, chopped (i use fat free oscar meyer)

corn muffin mix, i like to use two yellow and 1 white and i only use the jiffy brand, eggs, milk, bread , i usually just end up using 1/2 to 3/4 of it, cream of chicken soup, chopped onions, celery, mccormick poultry seasoning , i only use half of the bottle, salt and pepper, chicken broth or all of your turkey broth

bacon, cut-up and cooked, sized yellow onion, chopped, bell peppers, chopped (green or mixed ), sliced mushrooms, frozen corn, thawed, salt, pepper, mrs. dash seasoning mix, fresh tomatoes, peeled and chopped

all-purpose flour, yellow cornmeal, quick-rising yeast, sugar, salt, very warm milk (120 f to 130 f), corn oil, egg, whole kernel corn, frozen or canned, drained, ground beef, diced onion, chopped red pepper, chopped green pepper, chili powder (optional), chili seasoning mix, dark red kidney beans, drained, tomato sauce, shredded mexican blend cheese

yellow cake mix, milk, egg, golden syrup or 1/4 cup corn syrup or 1/4 cup maple syrup

all purpose flour, yellow cornmeal, baking powder, salt, sugar, eggs, buttermilk or 1 cup yogurt mixed with 1 cup milk, thawed frozen corn kernels, corn oil

yellow corn (mexican spicy mix , or add diced cherry tomatoes), white corn (or frozen bag of mixed), feta, diced, green onion diced, salt and pepper to taste (thyme, garlic, basil, and lime juice works good as well)

yellow cornmeal, sugar, ts baking powder, ts baking soda, butter melted, water, cream style corn, fresh ears of corn, cooked , cut off cob and mixed with 1/4 cup sour cream, salt and pepper to taste