106926 cumin roasted corn day day Recipes
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Corned Beef and Cabbagecorned beef brisket with spice packet, brown sugar and13 Morecorned beef brisket with spice packet, brown sugar, bay leaves, potatoes peeled, carrots halved, head cabbage cut into wedges, butter, all-purpose flour, cooking liquid (from brisket ), cider vinegar, sugar, horseradish, sour cream, dijon mustard, sugar15 ingredients
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Corn Casserole IIcorn drained, chopped green chilies, cream cheese and3 Morecorn drained, chopped green chilies, cream cheese, tabasco to taste, sleeve butter flavor crackers crushed, butter melted6 ingredients
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Corn Crespelle with Mascarpone and Caperscorn kernels (from 2 ears ), eggs, all-purpose flour, salt and5 Morecorn kernels (from 2 ears ), eggs, all-purpose flour, salt, milk, melted unsalted butter, plus more for frying, mascarpone cheese, at room temperature (1/2 lb), scallions, thinly sliced, salt-packed capers--soaked in cold water for 5 minutes, drained and coarsely chopped (see note)9 ingredients
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Corn Beef Hashcorn beef brisket boil, whole onion, whole potatoes and1 Morecorn beef brisket boil, whole onion, whole potatoes, whole bell peppers4 ingredients
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Corned Beef with Emerald Isle Mustard Saucecorned beef brisket, dairy sour cream and4 Morecorned beef brisket, dairy sour cream, prepared yellow mustard, sugar, prepared horseradish,drained, worchester sauce6 ingredients
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Corn Waffles With Cajun Vegetables and Shrimpcorn muffin mix and5 Morecorn muffin mix, monterey jack cheese with peppers, shredded, egg, milk, olive oil, cajun vegetables and shrimp34 min, 6 ingredients
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Corn Tomatoe cassarolecorn, diced tomatoes, grated chedder cheese and1 Morecorn, diced tomatoes, grated chedder cheese, saltine crackers4 ingredients
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Day After St. Patrick's Day Omeleteggs, cooked corned beef, cubed and8 Moreeggs, cooked corned beef, cubed, boiled potatoes or 1/4-1/2 cup roasted potatoes, cubed, shredded cheese, separated, onion, chopped, buttermilk, butter (i use olive oil) or 2 tbsp olive oil (i use olive oil), baking soda, salt, pepper30 min, 10 ingredients
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Poblano Chile Casserole With Corn And Cheesepoblano 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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Corn and Chipotle Bread Puddingolive oil, chopped red bell pepper, chopped onion and12 Moreolive oil, chopped red bell pepper, chopped onion, fresh corn kernels (about 2 ears ), sliced green onions, jalapeno pepper, minced, garlic clove, minced, salt, divided, ground cumin, divided, low-fat milk, egg substitute, shredded monterey jack cheese, divided, chopped canned chipotle chiles in adobo sauce, cubed day-old firm white bread (about 10 cups)15 ingredients
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