165433 corned cabbage macaroni bake Recipes

macaroni, margarine, cornflour, milk, garlic clove, crushed, leek, sliced, carrot, chopped, broccoli florets, tomatoes, dried basil, cooked butter beans, whole wheat bread, cheddar cheese

elbow macaroni, cooked per package directions, garlic cloves, crushed, onion, sliced, chicken breast fillets, cut into cubes, spaghetti sauce, cheese, coarsely grated, flour, evaporated milk, water, chicken bouillon cube, butter

beef broth, beer, diced tomatoes, bay leaf, head of cabbage, shredded, baking potato, onion, thinly sliced, carrot , cut into 1-inch slices, kielbasa or 8 oz smoked turkey sausage, cut into 1/2-inch dice, thyme, caraway seed, salt (optional), fresh ground pepper

uncooked ground turkey breast, cabbage , all varieties, chopped, italian-style diced tomatoes, canned, canned tomato sauce, onion, diced, bell pepper, diced, garlic powder, dried thyme, black pepper, cooked white rice

popped popcorn (approx 1 cup unpopped), butter, brown sugar, light corn syrup, salt, baking soda, vanilla

popped popcorn, butter or 1 cup margarine, firmly-packed brown sugar, light corn syrup, salt, baking soda, vanilla

flour, egg whites, corn, bell peppers, baking powder, cream-style corn, chopped onion, hot sauce

margarine, softened, masa harina, splenda no calorie sweetener, granulated, water, frozen whole-kernel corn, thawed, cornmeal, baking powder, salt, milk

yellow corn meal, flour, baking powder, milk (2%), egg, large, beaten, salt, sugar, vegetable oil

breakfast sausage or 1 lb ground beef, macaroni noodles, celery, yellow onion, green pepper, spaghetti sauce, cheddar cheese, cottage cheese

ground beef, onion, chopped, salt, head cabbage, chopped, condensed tomato soup, undiluted

ground turkey or beef, onion, chopped, salt, head cabbage, chopped, condensed tomato soup, undiluted

lean ground turkey, chopped cabbage, tomato sauce, diced tomatoes, drained, uncooked long grain rice, chopped onion, garlic cloves, minced, dried thyme, pepper, beef broth

popped corn, brown sugar, butter, light corn syrup, salt, baking soda

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.

flour, corn meal, milk , depends on the humidity, baking powder, salt, pepper, eggs, slightly beaten, whole kernal corn, drained, cream style corn, bacon, fried and crumbled, honey, powdered sugar

popped corn, brown sugar, butter, salt, white corn syrup, vanilla, baking soda

margarine, brown sugar, corn syrup, salt, baking soda, popped popcorn, vanilla