219800 sam corn cheese biscuits Recipes

biscuit/baking mix, shredded cheddar cheese, milk, butter, melted, paprika

flour, salt, baking soda, garlic powder, parsley, thyme, cottage cheese or 1/2 cup ricotta cheese, egg, olive oil, parmesan cheese, grated

baking mix, milk, shredded cheddar cheese, parmesan cheese, butter, garlic powder, dried parsley

margarine or 2 tbsp butter, onion, chopped, celery, chopped (optional), salt, flour, milk, cream, kraft american cheese, jimmy dean sausage (50% less fat), bisquick, shredded cheddar cheese, milk or 3/4 cup half-and-half cream, lemon juice, garlic salt (if desired), sugar

plain flour, baking powder, salt, dried chili pepper flakes, tasty cheddar cheese, grated, parmesan cheese, grated (1/2 cup), butter, cold and diced, lemon juice

cream cheese, softened, sharp cheddar cheese, grated, eggs, salt, chili powder (to taste), almond flour

all-purpose flour, white sugar, baking powder, salt, cream of tartar, shortening, shredded cheddar cheese, chopped green bell pepper, chopped pimento peppers, milk

all-purpose flour, baking powder, salt, cayenne pepper, ground black pepper, cheddar cheese, cut into 1/4-inch cubes, milk, sour cream, butter, melted, egg, lightly beaten

all-purpose flour, baking powder, salt, shredded cheddar cheese, butter, milk

flour, baking powder, white sugar, salt, grated cheddar cheese, oil, milk

buttermilk, butter, melted, grated sharp cheddar cheese, shortening, sugar, salt, baking powder, self-rising flour

bisquick baking mix, milk, cheddar cheese (shredded ), margarine (melted ) or 1/4 cup butter (melted), garlic powder

flour, sour cream, shredded cheddar cheese, margarine, melted

biscuit mix, grated sharp cheddar, water, unsalted butter, melted, garlic powder, salt, dried parsley flakes

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.

tomatillos, husked and rinsed well, onion, quartered, garlic cloves, peeled, serrano chilies, stemmed, ripe avocados, peeled and diced, chopped fresh cilantro, fresh lime juice, dried corn husks (20-30 husks ), poblano chile, masa harina (corn tortilla mix), unsalted butter, room temperature, sugar, salt (adjust to taste), canned low sodium chicken broth or 1/2 cup vegetable broth, baby frozen white corn, thawed (about 25 oz), coarsely grated sharp cheddar cheese (divided ), baking powder, ground black pepper

all-purpose flour, baking powder, salt, fresh ground pepper, whole milk ricotta cheese, egg, parmesan cheese, bay leaf, dried and crumbled