12 onion corn bake taste Recipes

butter, bacon, diced, onion, chopped, green pepper, chopped, salt and pepper, to taste, garlic cloves, minced, flour, chicken stock, potatoes, peeled and diced 1/2 inch x 1/2 inch (baking or idaho), carrot, shredded, frozen corn kernels or 1 cup fresh corn kernels, half-and-half, dried thyme, hot pepper sauce (or to your taste ), fresh italian parsley, chopped (optional)

stone-ground yellow cornmeal (available at specialty foods shops and many supermarkets), all-purpose flour, salt, baking soda, freshly ground pepper, sugar, unsalted butter, melted and cooled , plus additional melted butter for brushing the griddle, egg, buttermilk, thawed frozen corn, chopped coarse, chopped onion, chopped, rinsed, drained, and patted-dry bottled roasted red pepper, fresh jalapeno or serrano chili, or to taste, seeded and minced (wear rubber gloves), coarsely grated monterey jack

bacon, diced, ears fresh sweet corn, jalapeno peppers (to your liking), cut in half and seeds removed, then diced finely, sweet onion, diced (a good cup or so), yellow cornmeal, sugar (depending on how sweet you like your corn cakes), baking powder, sea salt, baking soda, a pinch or more of c yenne pepper (or to your t ste), buttermilk, egg, grated pepper jack cheese , or mexican blend grated cheese, green onions, sliced (whites and part of the greens), crumbled queso fresco cheese, salsa , optional, guacamole , optional, sour cream , optional, peanut oil (or whatever oil you prefer to fry in)

penne pasta (cooked to only firm-tender, drained and set aside), uncooked ground chicken (can use ground beef also), onion, chopped, fresh minced garlic (optional or to taste, but good to use !), water (more if needed, can use low-sodium chicken broth in place of if desired, or use half of each), taco seasoning mix (or use my own kittencal s ), whole kernel corn (use the corn mixed with sweet peppers if possible), sliced pitted olives (use the large green pimento-stuffed, also you can use black ), grated cheddar cheese (or to taste), salsa (or to taste), green chili peppers, drained, salt and pepper (optional), green bell pepper, chopped (optional)

unsalted butter, leeks, trimmed and chopped (slit lengthwise, and thoroughly washed), yellow onion, chopped, carrot, peeled and chopped, garlic clove, minced, all-purpose flour, organic chicken broth, baking potatoes, peeled and cut into 1/2 inch cubes, sharp cheddar cheese (or to your taste ), salt, fresh ground black pepper, heavy cream (or half and half), lean corned beef, thinly sliced and chopped, fresh chives, finely chopped (or scallions)

cream-style corn, eggs, crushed saltine crackers (about 15), butter or 1/4 cup margarine, melted, evaporated milk, green bell pepper, chopped (seeded and chopped ), celery, diced, onion, chopped, corn niblets, drained, sugar, seasoning salt (to taste, or use white salt), pepper (to taste), cheddar cheese, grated (more for top of casserole)

sour cream, cream of chicken soup, hash browns, thawed, cubed pork, process cheese (velveeta), onion, chopped, crushed corn flakes, butter, melted, shredded mozzarella cheese, sliced yellow banana peppers

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.

ground beef, taco seasoning, taco sauce (i just used pace picante), onion, diced, garlic powder, salt and pepper, whole kernel corn (or the whole can if you want), rotel diced tomatoes and green chilies, crushed cayenne pepper (more or less to suit your taste), jiffy cornbread mix (or whatever kind you like), honey (if you like it sweet)

jumbo shrimp or 1 1/2 lbs , peeled,with tail and last shell segment left on (16 shrimp u10/lb), english muffin, finely minced to crumbs, pine nuts , lightly toasted in a little extra virgin olive oil, almonds , lightly toasted in a little extra virgin olive oil, crabmeat, drained and picked over to remove shell and cartilage pieces, garlic, finely minced, scallions , including tops,finely chopped (green onions), extra virgin olive oil, chopped fresh parsley leaves, jalapeno peppers, seeded and chopped ,to taste, capers, drained and chopped, worcestershire sauce (white worcestershire if desired for looks, but dark tastes better), cream cheese, room temperature, crumbled feta cheese, room temperature (4 oz), fresh lemon juice , to taste, salt & freshly ground black pepper, paprika (if baking naked) (optional), lemon wedges or juice, as accompaniment, egg, lightly beaten (optional), ice cold beer or 1 cup wine or 1 cup water (optional), flour (optional), baking powder (optional), salt (optional), canola oil or corn oil (for frying) (optional), eggs, beaten with, olive oil, water, flour, seasoned dry bread crumb, sweet paprika, melted butter, salt & freshly ground black pepper