1136 parmesan corned Recipes

corn chex, wheat chex, rice chex, oyster crackers, pretzel twists, pistachio nut, grated parmesan cheese, melted butter, dry ranch dressing mix, garlic powder

corn or 1 bag of frozen, red pepper chopped, onion chopped, shredded cheddar cheese or (mix of colby/monterey), shredded mozzerella, parmesan cheese, flour, ground mustard, salt, garlic, eggs, evaporated milk

melted butter, all-purpose flour, baking powder, baking soda, salt, corn flakes, ground pepper, grated parmesan cheese, chopped chives, eggs, beaten, milk, natural (unsweetened) yogurt, corn kernels (i used canned, drained)

frozen corn kernels, whipping cream (can use a little less), salt and white pepper, sugar, melted butter, flour, grated parmesan cheese (or to taste), grated parmesan cheese

pasta shells, onion, finely chopped, green pepper, finely chopped, butter, cubed, fresh or frozen corn, thawed, salt, pepper, grated parmesan cheese

unsalted butter, melted, freshly grated parmesan cheese, heavy cream, frozen white corn , defrosted, salt, sugar, all-purpose flour

ears corn on the cob (husked ), grated parmesan cheese (i use fresh, not from the container), mayonnaise (i use fat free), butter, salt, pepper, chili powder

corn flakes (any brand generic best ), grated parmesan cheese, eggs (with yokes), milk (whole works best, but can use fat free), fresh herb (for additional flavor add any of your s that your family prefers be creative like thyme or)

corn flakes, grated parmesan cheese, basil or 1/4 tsp , dry, paprika, white pepper, salt, fresh parsley or 1 tbsp , dry, butter, lemon juice, firm fish fillet

micorwave popcorn (i used pop secret homestyle), corn chex, rice chex, wheat chex, cheese crackers (i used the small square kind), butter, melted, parmesan cheese

corn flakes, crushed, parmesan cheese, grated, seasoned bread crumbs, dried parsley flakes, seasoning salt, black pepper, butter, melted, broiler or 2 -3 lbs -fryer chickens, cut up and skin removed

mayonnaise, grated parmesan cheese, hormel real bacon bits, ears corn, water , to boil corn, salt

water, potatoes, chopped and peeled, carrot, shredded, onion, chopped, black pepper, margarine, flour, whole milk, parmesan cheese, cream-style corn, whole kernel corn, drained, bacon, cooked and crumbled

olive oil, in all, ears of fresh shucked corn (about 1 1/2 cups), coarsely chopped tomatoes, beef stock, chopped shallots, grated parmesan cheese, unsalted butter, softened, creole spice (recipe included), beef tornedoes, oil for searing, red bell peppers, green onions, grated parmesan cheese

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.

ears fresh whole corn, roma tomatoes, fresh parmesan cheese, fresh basil leaf, ground black pepper , to taste, salt

yellow cornmeal, all purpose flour, baking soda, salt, ground black pepper, grated parmesan cheese, reduced-fat (2%) buttermilk, eggs, frozen yellow corn kernels, thawed, drained, chopped green onions, nonstick vegetable oil spray