73633 mais con yelo corn ice maiz con Recipes

vanilla wafers, finely crushed, chopped toasted pecans, coconut toasted, butter melted, vanilla ice cream softened, chocolate ice cream softened

ice cream, good quality vanilla ice cream ( thawed ), baileys irish cream, almond cones, eggwhites, sugar, flour , sifted, unsalted butter, melted, cooled, flaked almonds

dried cherries, white rum, instant espresso powder, boiling water, egg whites, at room temperature, cream of tartar, salt, sugar, vanilla extract, vanilla ice cream, softened, chocolate ice cream, softened, chopped walnuts, toasted, heavy cream, cocoa powder , optional, m araschino cherries , optional

iced tea mix with lemon and sugar, water, ginger ale, chilled, ice cubes

oreo cookies, butter, melted, vanilla ice cream, softened, hot fudge ice cream topping, warmed

sour cream, unsalted butter, softened, creamed corn, whole kernel corn, corn bread mix

instant espresso powder, warm water, ice milk (coffee or vanilla), ice cubes, crushed , about 1 cup, dark chocolate, grated, cinnamon

by 14-inch piece of chocolate sponge cake, stainless mixing bowl, creole cream cheese and praline ice cream, chicory coffee ice cream, chocolate ice cream, sweetened whipped cream, chocolate sauce, powdered sugar in shaker

ice cubes, lemon vodka (32 oz), unsweetened iced tea, super fine sugar, lemon-lime soda, lemon slices for garnish

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.

chocolate cake mix, first icing, sugar, evaporated milk, marshmallows, coconut, second icing, sugar, evaporated milk, unsalted butter, marshmallows, chopped pecans

butter, pt. ice cream ,softened, eggs, all purpose flour, sugar, baking powder, salt, heavy cream, canola oil, chopped nuts, caramel ice cream topping, sour cream

ice cream, vanilla low-fat ice cream, softened, chopped pecans, toasted, bourbon, all-purpose flour (about 9 oz), granulated sugar, baking powder, salt, flaked sweetened coconut, toasted, chilled butter, cut into small pieces, evaporated fat-free milk, egg yolks, sliced peeled peaches (about 4 lb), brown sugar, all-purpose flour, ground nutmeg, salt, granulated sugar

ice cream, vanilla low-fat ice cream, bourbon, chopped pecans, toasted, all-purpose flour, granulated sugar, baking powder, salt, flaked sweetened coconut, toasted, chilled butter or stick margarine, cut into small pieces, evaporated fat-free milk, egg yolks, sliced peeled peaches (about 4 lb), brown sugar, all-purpose flour, ground nutmeg, salt, granulated sugar

syrup, semi sweet chocolate chips, crisp rice cereal, vanilla ice cream (divide), chocolate ice cream (divide)

earl grey tea bags, fresh mint leaves, orange rind strips, trays ice cubes or 5 lb crushed ice, garnishes: fresh mint sprigs and extra orange rind strips

flavored ice cream room temp ., chocolate ice cream sandwhichs room temp .

eggs, separated, sugar, divided, king arthur unbleached all-purpose flour, baking cocoa, baking powder, water, vanilla extract, vanilla ice cream, softened, hot fudge ice cream topping, warmed, chopped salted peanuts, cream-filled chocolate sandwich cookie crumbs