226963 cheese stuffed cajun ranch corn Recipes

canola oil, shallots, peeled and sliced, boneless skinless chicken breast halves, salt, blue cheese, all-purpose flour, eggs, water, seasoned bread crumbs, frozen corn, milk, hidden valley original ranch dressing, butter, chopped pimiento

ground pork, shallots, minced, fennel seed, chopped chives, chopped green onion, cayenne pepper, garlic powder, salt, pepper, grated parmesan cheese, eggs, beaten, sugar, milk, vegetable oil, frozen corn, thawed, hidden valley original ranch dressing, sharp cheddar cheese, shredded, self-rising cornmeal mix

corn flake crumbs, reduced-fat parmesan cheese, hidden valley ranch dressing mix, boneless skinless chicken breast halves

ground beef, eggs, ketchup, herb stuffing mix, ranch dressing mix, mix for dips, fried onions

all-purpose flour, yellow cornmeal, baking powder, all that jazz seasoning, salt, cooked crawfish tail meat, coarsely chopped (about 9 oz), shredded sharp cheddar cheese, low-fat buttermilk, butter, melted, egg white, lightly beaten, egg, lightly beaten, cream-style corn

jalapeno peppers, with stems, philadelphia cream cheese, shredded cheddar cheese, hidden valley ranch dressing mix, bacon

buttermilk, hot sauce , such as frank s, honey, ground cumin, granulated garlic, juice of 1 lime, kosher salt and freshly ground pepper, boneless, skinless chicken thighs (1 1/2 lb), canola oil, pepper jack cheese, thinly sliced, soft club rolls, leaves bibb lettuce, cajun ranch dressing , recipe follows, good mayonnaise, buttermilk , shaken, hot sauce , such as frank s, freshly squeezed lemon juice, blackening seasoning, dijon mustard, kosher salt, cayenne powder, scallions, thinly sliced, celery stalk, finely diced, red bell pepper, finely diced, garlic, minced

ranch style beans, green onion, chopped, fresh tomatoes, chopped, cheddar cheese, shredded, catalina dressing, corn chips, crumbled (fritos best), fresh cilantro (or dried )

corned beef, pack of cream cheese, hidden valley ranch dressing mix

frozen sausage and pepperoni pizzas (ideally with cheese stuffed crust), beef mince, onions, garlic, bacon, cheese, eggs, salt and pepper

whole black peppercorns, garlic cloves, peeled, dried oregano, salt, cumin seeds, olive oil, vinegar, boston butt pork loin, guava-mango and white cheese stuffing, recipe follows, guava rum glaze , recipe follows, rum

cheese tortellini, olive oil, salt (for noodles), butter, flour, minced garlic cloves (more or less depending on your taste preference), white wine, fat-free half-and-half, chicken broth, shredded parmesan cheese (taste preference), salt, black pepper, oregano

cheese whiz, cream-style corn, frozen mixed vegetables (your choice ), potato (diced and cooked ), chicken bouillon cube, water

fresh corn kernels (about 3 ears ), skim milk, all-purpose flour, fat-free cottage cheese, salt, ground red pepper, ground nutmeg, egg yolks, reduced-fat extra-sharp cheddar cheese, egg whites (at room temperature ), cream of tartar

fat (or today style of oil ), cooked corn, tomato puree, salt, grated cheese, egg, paprika

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 beef, worcestershire sauce, breadcrumbs, egg, salt, pepper, chopped garlic clove, chopped onion, bacon (or 1 slice per burger), ranch dressing, cheddar cheese (cut into small chunks )