117589 trolelotes cooked corn snack Recipes

crispix cereal, bugles original flavor snacks, ritz bits mini peanut butter crackers, ritz bits mini cheese crackers, mixed nuts, shoestring potatoes, pretzels, vegetable crackers, cashews, cheese flavored goldfish crackers, orville redenbacher s butter-flavored oil, hidden valley ranch dressing mix, dill weed, garlic powder

ground turkey or beef, onion, chopped, chopped green pepper, garlic clove, minced, tomato paste, water, minced fresh oregano or 1-1/2 tsp dried oregano, minced fresh thyme or 1/2 tsp dried thyme, fennel seed, garlic salt, snack rye bread, grated parmesan cheese

cooked pasta (shells are good), diced surimi (i like crab flavor), fat-free mayonnaise, balsamic vinegar, salt and pepper

cooked chickpeas, garlic cloves, olive oil, dried red chili pepper flakes, black onion seeds, whole cumin seed, black mustard seeds, ground cardamom, limes , juice of, small or 1/2 lemon, sea salt

cooked chickpeas or 28 oz chickpeas, rinsed and drained, canola oil, spices (cajun , curry, garlic etc)

rice chex, crushed, quick-cooking oats, graham cracker crumbs, flaked coconut, toasted wheat germ, one 10-1/2 ounces) large marshmallows, butter, cubed, honey, raisins or m&m s brand mini chocolate candies or miniature semisweet chocolate chips, optional

corned beef hash, cooked corned beef, cooked cabbage, cooked potatoes, cooked carrots, potato, uncooked, butter, s &p to ta te, eggs, eggs, water, white vinegar, salt, s &p to ta te, toast, thick slices of sourdough , or rye bread, 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.

ground turkey breast or 1 lb ground chicken breast, olive oil, yellow onion, chopped, green bell pepper, chopped, garlic clove, minced, tomato paste (no salt added preferred), water, fresh oregano, minced or 1 1/2 tsp dried oregano, crumbled, fresh thyme, minced or 1/2 tsp dried thyme, crumbled, fennel seed, rye cocktail bread, snack size, parmesan cheese, grated (kraft reduced fat preferred)

cooked chicken, shredded, barbecue sauce, red onions, thinly sliced, rice cakes , lightly salted, cheddar cheese, shredded, cilantro, chopped

cook-and-serve butterscotch pudding mix, milk, yellow cake mix (regular size), butterscotch chips, chopped pecans or walnuts

butter or 1/4 cup margarine, minced onion, cooked peeled and sliced russet potatoes, chopped cooked fresh corned beef or 1 (12 oz) can corned beef, thinly sliced, hard-cooked eggs, thinly sliced, reduced-fat cream of mushroom soup, reduced-fat milk (2 percent milk fat), grated reduced-fat cheddar cheese, breadcrumbs

whole kernels from 4 ears of corn, cooked red beans, cooked black beans, cooked pinto beans, cooked garbanzo beans, tomatoes, diced, green onions, chopped, red bell pepper, diced, yellow bell pepper, diced, head lettuce, shredded, rice wine vinegar, olive oil, chili powder, ground cumin, garlic, minced, vidalia onion, chopped fine

whole kernels from 4 ears of corn, cooked red beans, cooked black beans, cooked pinto beans, cooked garbanzo beans, tomatoes, diced, green onions, chopped, red bell pepper, diced, yellow bell pepper, diced, head lettuce, shredded, rice wine vinegar, olive oil, chili powder, ground cumin, garlic, minced, vidalia onion, chopped fine

whole kernels from 4 ears of corn, cooked red beans, cooked black beans, cooked pinto beans, cooked garbanzo beans, tomatoes, diced, green onions, chopped, red bell pepper, diced, yellow bell pepper, diced, head lettuce, shredded, rice wine vinegar, olive oil, chili powder, ground cumin, garlic, minced, vidalia onion, chopped fine

cooked chopped corned beef brisket, cooked mixed vegetables, chopped (carrots, parsnips, cabbage, onions), cooked beet, chopped, boiled potatoes, chopped, bacon fat or vegetable shortening, beef broth, fresh parsley, chopped, eggs, poached

cooked brown rice or 3 cups cooked white rice, frozen corn kernels, thawed, sour cream, minced jalapeno pepper (optional), chopped scallion, monterey jack cheese, chopped parsley, shredded cheddar cheese

thick-cut bacon, diced, red onion, chopped, minced garlic, ears of corn , kernels and milk scraped from cobs (about 3 cups), chopped fresh thyme leaves, salt, freshly ground black pepper, cooked pinto beans, drained (cooked until just tender), cooked navy or cannellini beans, drained (cooked until just tender), cooked black beans, drained (cooked until just tender), chicken stock or canned low-sodium chicken broth, sliced green onions, note : if heirloom beans are available, then they are a great choice. this dish is even better if prepared 1 day in advance. take care to reheat slowly so that the beans do not become mushy - and add a bit of water, if necessary, to facilitate reheating.