217777 tangy corn super cheese smas Recipes

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

corn tortillas, vegetable oil, scallions, white and light green parts, chopped, garlic cloves, finely chopped, fresh corn kernels (from 2 medium ears ), whole milk, salt, grated pepper jack, enchilada sauce

frozen corn, thawed and drained, onion, chopped, green pepper, sliced into strips, water, yellow squash, chopped, tomato, chopped, shredded cheddar cheese, divided, cornmeal, milk, eggs, beaten, salt, pepper, hot pepper sauce, garnishes: tomato slices and green pepper, sliced into rings

whole kernel corn, drained, cream-style corn, bottled barbecue 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

egg noodles , broad, corned beef, cream of chicken soup, onion, chopped, black olives, coarsely chopped, green peppers, chopped, cream-style corn, american cheese, coarsely shredded

red or white boiling potatoes, extra virgin olive oil, onions, thinly sliced, garlic cloves, chopped, chili powder, ground cumin, sugar, salt, pepper, delmonico steaks , 1 inch (ribeye with the bone), montreal brand steak seasoning, chicken stock, frozen corn kernels, cream cheese, at room temp, cheddar cheese, shredded, scallions, thinly sliced, limes , both zested, 1 juiced, the other cut into quarters, fresh cilantro leaves

corn nibblets ( i really love green giant the best!), grated cheese, butter

applewood bacon , fully cooked, chicken broth, frozen mashed potatoes, frozen soycotash or corn, pub cheese

corn, drained (or use an equal amount of frozen), milk, eggs, saltine crackers, crushed, appproximately 1 1/2 cups grated cheddar cheese

celery, butter, flour, tomato juice, stewed tomatoes, whole kernel corn, drained, grated parmesan cheese, onion powder, hot pepper sauce

ears corn, extra-virgin olive oil, ground cumin, kosher salt and freshly ground pepper, chopped sweet piquante peppers, red onion, chopped, chopped sweet gherkins, chopped fresh parsley, red jalapeno pepper, seeded and minced, sugar

ground beef, mexican velveeta cheese spread, salsa (mild, medium or hot ), tortilla chips

butter, good white bread, crusts removed , torn into 1/4 to 1/2 pieces, milk, all-purpose flour, salt, freshly ground nutmeg, fresh ground black pepper, cayenne pepper (to taste), grated white cheddar cheese (about 18 oz), grated gruyere cheese (about 8 oz.) or 1 1/4 cups grated pecorino romano cheese (about 5 oz), elbow macaroni

almonds, olive oil, white balsamic vinegar, salt, coarsely ground pepper, sliced fresh basil, mache (about 4 cups), thoroughly washed, fresh strawberries, cut in half, crumbled farmer s cheese

olive oil, onion, diced, garlic, minced, bacon, cooked and crumbled, red pepper flakes, frozen spinach, thawed and drained (you can use fresh spinach, but i didn tsp have any when i made this!), grated mozzarella cheese, grated provolone cheese, grated parmesan cheese, bread crumbs and butter to make crust on top

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.