459 refrigerated corn Recipes

tube (11-1/2 oz) refrigerated corn bread twists, hot dogs, butter, melted, grated parmesan cheese

ground beef, kidney beans, rinsed and drained, tomato sauce, chili powder, diced pimientos, drained, chopped green chilies, drained, shredded cheddar cheese, cornmeal, tubes (11-1/2 oz each) refrigerated corn bread twists, shredded lettuce , sliced tomatoes and sour cream

onion, chopped, butter or 2 tbsp margarine, all-purpose flour, salt, worcestershire sauce, pepper, milk, potatoes, cooked and cubed, whole kernel corn, drained, corned beef, refrigerated buttermilk biscuits

onion, chopped, butter, king arthur unbleached all-purpose flour, salt, worcestershire sauce, pepper, milk, potatoes, cooked and cubed, whole kernel corn, drained, corned beef, tube (12 oz) refrigerated buttermilk biscuits

refrigerated cheese ravioli, olive oil, garlic cloves, minced, mexican-style corn, chopped tomato, grated parmesan cheese

olive oil, onion, chopped, refrigerator hash brown potatoes (chunks , not shreds), salt, pepper, thyme, sliced deli corned beef, chopped, eggs

butter, cubed, cabbage, chopped, onion, chopped, caraway seed, deli corned beef, chopped, swiss cheese, shredded, thousand island dressing, tubes refrigerated buttermilk biscuits (12 oz each)

dark chocolate, butter, light corn syrup, dark rum (optional), plain cookies , like nilla wafers, toasted rice cereal, chopped walnuts or 1/2 cup pecans, candied cherry, coarsely chopped, white chocolate

toasted wheat germ, divided, seasoned breadcrumbs, refrigerated corn bread twists, all-purpose flour, prepared mustard, fat-free turkey -and-beef hot dogs, egg whites

tube (11-1/2 oz) refrigerated corn bread twists, bulk pork sausage, eggs, half-and-half cream, pepper, salt , optional, mexican cheese blend or cheddar cheese, chopped green chilies

refrigerated pizza crust dough, sliced lean deli corned beef, angel hair slaw, salt, pepper, fat-free traditional pasta sauce, shredded part-skim mozzarella, grated parmesan cheese

refrigerated sauerkraut, shredded swiss cheese, thousand island dressing, tomatoes sliced, dried pumpernickel bread crumbs, corned beef broken into small pieces, mayonnaise, spicy mustard, melted butter

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.

corn tortillas, canola oil, diced onion, diced green bell pepper, black beans, rinsed and drained, frozen whole-kernel corn, thawed, refrigerated fresh salsa, chili powder, dried oregano, ground cumin, salt, coarsely ground black pepper, shredded iceberg lettuce, refrigerated fresh salsa, fat-free sour cream, reduced-fat shredded cheddar cheese, minced fresh cilantro

butter, sliced leek, sliced celery, all-purpose flour, refrigerated diced potato with onion (such as simply potatoes), frozen whole-kernel corn, salt, dried thyme, black pepper, fat-free , less-sodium chicken broth, bay scallops, half-and-half, chopped fresh parsley

corn bread/muffin mix, tube (7-1/2 oz) refrigerated buttermilk biscuits, onions, chopped, celery ribs with leaves, chopped, butter, salt, pepper, curry powder, dried basil, dried thyme, chicken broth, water, egg substitute

applewood-smoked bacon (such as nueske s), chopped, fresh corn kernels, chopped green onions, reduced-fat milk, grated fresh parmesan cheese, divided, kosher salt, freshly ground black pepper, egg whites, lightly beaten, egg, lightly beaten, refrigerated pizza crust dough

refrigerated breadstick dough, shredded manchego cheese, cracked black pepper, ears shucked corn, chopped celery, chopped bottled roasted red bell pepper, rinsed and drained (it freshens them), chopped fresh cilantro, sliced green onion, lump crabmeat, shell pieces removed, fresh lime juice, canola mayonnaise, freshly ground black pepper, salt, ground red pepper, boston lettuce cups (leaves )