3628 corn yellow Recipes

yellow cornmeal, all-purpose flour, sugar, baking powder, salt, eggs, milk, unsalted butter

yellow cornmeal, unbleached all-purpose flour, granulated sugar, dry mustard, baking powder, salt, low-fat milk, eggs, oil, fat free hot dogs

yellow cornmeal, king arthur unbleached all-purpose flour, sugar, baking powder, baking soda, salt, buttermilk, unsweetened applesauce, egg whites, vegetable oil

yellow cornmeal, flour, granulated sugar, baking powder, baking soda, allspice, apples grated, eggs, butter melted, buttermilk

yellow cornmeal, all-purpose flour, baking powder, salt, buttermilk (milk if you have), egg, shortening or 3 tbsp bacon grease

yellow cornmeal, flour, sugar, salt, baking powder, white pepper, cheddar cheese, shredded, pecans or 3/4 cup walnuts, chopped, eggs, milk, butter, melted

yellow cornmeal (soak for 1 hour in two cups of water, drain use), spelt flour or 3/4 cup rice flour, baking powder, baking soda, salt, eggs (or egg substitute), water or 1/4-1/2 cup soymilk or 1/4-1/2 cup milk, sugar, oil, vinegar, cranberries

yellow cornmeal, butter or margarine, salt, granulated sugar, milk, baking powder

yellow cornmeal, all-purpose flour, sugar, baking powder, salt, chili powder, cumin, garlic powder, milk, egg, beaten with fork, oil, shredded monterey jack cheese, hot dogs , cut into 1 inch pieces

yellow cornmeal, all-purpose flour, baking powder, baking soda, salt, sugar, butter or margarine, melted, buttermilk

yellow cornmeal, all-purpose flour, baking powder, baking soda, salt, low-fat buttermilk, butter, melted, egg, lightly beaten

yellow cornmeal (not coarse ), all-purpose flour, baking powder, sugar, salt, egg, whole milk, olive oil

yellow cornmeal, flour, baking powder, baking soda, buttermilk, sour cream, egg, sugar, margarine

yellow cornmeal, all purpose flour, sugar, baking powder, salt, milk (do not use nonfat), vegetable oil, eggs, chorizo sausage, casings removed, chopped onions, red bell peppers, chopped, fresh anaheim chili, chopped, chopped fresh cilantro, dried oregano, canned low-salt chicken broth

yellow cornmeal, unbleached all purpose flour, sugar, baking powder, salt, buttermilk, chopped drained oil-packed sun-dried tomatoes, unsalted butter, melted, cooled, egg

yellow cornmeal, all purpose flour, sugar, tb dried rubbed sage, tb ground black pepper, ts salt, ts baking powder, ts baking soda, buttermilk, chopped drained oil-packed sun-dried tomatoes, butter; melted, lg eggs, lg egg yolk

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.