243680 pilaf corn roasted cheese Recipes

ears corn, butter, softened, parsley, minced, lemon juice, green onions, minced, nutmeg, freshly grated, salt and pepper, tabasco sauce, worcestershire sauce

olive oil, chopped red bell pepper, grated monterey jack cheese (about 8 oz), corn kernels, drained, canned creamed corn, tomatoes, seeded, chopped, sour cream (do not use low-fat), chopped mild green chilies, chopped pimiento-stuffed olives, chopped fresh cilantro, flour tortillas

elbow macaroni, yellow whole kernel corn, undrained, white whole kernel corn, undrained, cream-style corn, cheddar cheese, cubed or shredded, butter or 1/2 cup margarine (can be reduced by half if need be), diced onion, green bell pepper, diced (optional)

cream-style corn, flour, cream cheese, onion salt, sliced mushrooms, whole kernel corn, swiss cheese, grated, soft breadcrumbs, butter, melted

cream cheese, softened, deli-sliced corned beef (such as buddig ), diced, green onions, finely chopped, mayonnaise, worcestershire sauce, prepared horseradish, chopped pecans

yellow cornmeal, grated monterey jack cheese, unsalted butter, melted, salt, boiling water, frozen corn kernels, thawed

yellow cornmeal, salt, fat free mozzarella cheese, shredded, butter, melted, low-fat milk, fresh corn kernels, fresh or frozen and thawed, pico de gallo (optional)

corn on the cob, chili flakes, bacon, cheddar cheese, shredded

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.

pumpkin (peeled vut into 1cm pieces), kumara (peeled cut into 1cm pieces), red capsicums (bell peppers medium finely chopped), olive oil cooking spray, creamed corn, vol-au-vent cases (entree 1 to 2 bite size), feta cheese (crumbled )

eggs, whipping cream, sugar, salt, nutmeg, ears corn , roasted and removed from cob

salad, ear fresh sweet corn , roasted and cut into kernels, black beans, onion, finely minced (or as preferred), tomato, diced, green chiles, cilantro, chopped, vinaigrette, garlic, minced, lime, juiced (approx 2 tsp.), virgin olive oil, red wine vinegar, cumin, crushed red pepper, honey, salt and freshly ground pepper to taste

bell pepper, chopped, onion, chopped, butter, all purpose flour, chicken broth, cream-style corn, frozen corn, tabasco sauce, sharp cheddar cheese, shredded

butter for greasing the baking dish, whole milk, eggs, egg yolk, all purpose flour, melted unsalted butter, slightly cooled, salt, unsalted butter, chopped onion, poblano chiles , charred, peeled, diced, heavy whipping cream, grated mozzarella cheese, fresh corn kernels (from 1 ear of corn), mexican crema or sour cream, chopped fresh cilantro, for garnish

pd bacon cut in 1/8th, onion chopped, celery chopped, green pepper, bay leaf crumbled, flour, whole corn, mexican corn, milk, salt, pepper to taste, monterery jack cheese

corn muffin mix, nonfat milk, low fat cottage cheese, eggs, shredded cheddar cheese (about 2 oz)

cream cheese, softened, shredded cheddar cheese, corned beef, drained and shredded, sweet pickle relish, fresh lemon juice, prepared horseradish, prepared mustard, worcestershire sauce, grated lemon peel, minced fresh parsley