959 rice corn butter Recipes

good quality basmati rice, clarified butter ( ghee) or oil, cummin seeds, carom seeds ( parsely seeds), bay leaves, onion, cinnamon stick, peper corns, few cashewnuts for garnish, salt to taste, water to boil the rice ..

beaten eggs, milk, sugar, ground black pepper, cubed bread, whole kernel corn, drained, cream-style corn, butter, softened, crisp rice cereal, slightly crushed

rice chex, sweetened flaked coconut, sweetened shredded, almonds, sliced, butter or 1 1/2 cups margarine, light corn syrup, granulated sugar, vanilla, baking soda

olive oil, basmati rice, water, butter, oxo instant chicken bouillon or 4 -6 tbsp instant chicken stock, chopped onion (i use pre-chopped frozen ), frozen corn

grain rice, water, butter, chicken bouillon cubes, salt, rotel mexican lime and cilantro, black beans, corn

chicken (breast with bone in works beast and a little skin), onion (diced ), garlic (minced ), carrots (diced ), celery (diced ), water, salt (kosher), pepper (fresh ground ), bay leaves, carolina wild n long grain rice (seasoned ), cream corn, frozen corn, butter, flour, cream (fat free half & half)

water, juice of 1 lime, rice, thyme, butter, hot pepper sauce, corned beef (optional), dried pigeon peas, black pepper, salt

corn syrup, peanut butter, rice krispies, ice cream (half of a litre litre container) or 2 cups frozen yogurt, very slightly softened (half of a litre litre container)

granulated sugar, light corn syrup, salt, peanut butter, crisp rice cereal, butter or 1/4 cup margarine, brown sugar, milk, vanilla, powdered sugar

butter, cornmeal, soy flour, brown rice flour, salt, brown sugar, baking soda, egg, milk

corn syrup, peanut butter, crispy rice cereal (such as rice krispies), vanilla ice cream

butter or margarine, zucchini, sliced, onion, chopped, whole kernel corn, drained, diced tomato and green chiles, cooked rice, salt, dried oregano, pepper, ground coriander (optional)

water (a), wild rice (a), butter (b) or 1/4 cup margarine (b), chopped onion (b), garlic cloves, minced (b), flour (b), water (b), chicken bouillon cubes (b), peeled cubed potatoes (cup), chopped carrot (cup), thyme (cup), nutmeg (cup(), salt and pepper (cup), whole kernel corn, undrained (d ), half-and-half (or milk, d), ham bone (d )

ears sweet corn, butter, divided, salt, pepper, reduced-sodium chicken broth, divided, saffron threads or 2 tsp ground turmeric, onion, chopped, olive oil, garlic clove, minced, uncooked arborio rice, white wine or additional reduced-sodium chicken broth, heavy whipping cream, fresh basil leaves, thinly sliced

grain and wild rice blend, butter, chicken broth, cream of mushroom soup (or chicken), sliced mushrooms, cut baby corn

water, grain white rice, unsalted butter, minced leeks, white and pale green parts only, fresh shiitake mushrooms , stems discarded and chopped, salt and freshly ground black pepper, skinless, center cut salmon fillets, corn husks , soaked in water for 30 minutes, clam juice, dry white wine, mexican crema or creme fraiche, chopped fresh dill, chopped fresh cilantro leaves, salt and freshly ground black pepper, special equipment : kitchen string

ears corn , silk discarded, husks left on, butter, unsalted, sweet onions, thinly sliced, thick slab bacon , 2x1/4-inch strips, chicken broth, onion, coarsely chopped, carrot, coarsely chopped, celery rib, coarsely chopped, arborio rice, dry white wine, parmesan cheese, grated, salt and pepper, fresh chervil, 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.