6178 corn corn cheese cream Recipes

butter, all-purpose flour, milk, shredded sharp cheddar cheese, shredded provolone cheese, cream-style corn, garlic powder, ground red pepper, eggs, separated, cream of tartar

cream cheese, butter, creamed corn, corn kernels, drained, egg, corn muffin mix, salt (more or less to taste), pepper (more or less to taste)

corn bread mix, margarine, melted, eggs, beaten, corn, sweet, creamed corn, light sour cream, cheddar cheese, shredded

cream cheese, softened, eggs, sugar, fresh, frozen or canned sweet corn, cream-style corn, corn bread/muffin mix, milk, butter, melted, salt, ground nutmeg

corn (or 6 ears fresh ), unsalted butter, shallots, finely chopped, flour, chicken stock, half-and-half cream, salt (more to taste), black pepper, fresh flat leaf parsley, coarsely chopped, parmesan cheese, grated

corned beef, cubed, onion, chopped, potatoes, cubed, cheddar cheese, cream, creamed corn, salt and pepper

cream cheese, softened, deli-sliced corned beef (such as buddig ), diced, green onions, finely chopped, mayonnaise, worcestershire sauce, prepared horseradish, chopped pecans

corn flakes, crushed to 1 cup, sugar, margarine, softened, light corn syrup, light cream cheese, softened, marshmallow creme, sliced fruit

creamed corn, mexicorn, chicken stock or 2 (14 oz) cans vegetable stock, instant potato flakes , to thicken, cheddar cheese, cooked bacon , pieces

butter, melted, philadelphia cream cheese, cubed, softened, whole kernel corn, drained, cream-style corn, corn muffin mix, eggs, kraft shredded cheddar cheese

cream-style corn, whole kernel corn, drained, heavy cream, shredded monterey jack cheese, shredded cheddar cheese, diced slices bacon, chopped large onion, potatoes, peeled and cubed, chicken broth, dried oregano, salt and pepper to taste

chicken breast, onion, chopped, celery, chopped, potato, cubed (or more if desired), cream of chicken soup, cream of celery soup, whole kernel corn (can use cream style corn), half-and-half, pimientos (optional), cheese, grated

creamed corn, corn, jiffy cornbread mix, reduced-fat sour cream, green chilies, eggs, cheddar cheese, shredded, salt and pepper, to taste

cream cheese, light cream, mayonnaise, paprika, salt, garlic cloves, finely cut (optional), worcestershire sauce, fresh lemon juice, prepared mustard, corn chips

cream cheese, softened, shredded cheddar cheese, corned beef, drained and shredded, sweet pickle relish, fresh lemon juice, prepared horseradish, prepared mustard, worcestershire sauce, grated lemon peel, minced fresh parsley

cream-style corn, corn muffin mix, eggs, oil, garlic powder, chopped pimiento, chopped green pepper, shredded cheese

butter, softened, egg whites, fat free cream cheese or 1 (8 oz) package cream cheese, softened, chopped onion, chopped red bell pepper, whole kernel corn, drained, cream-style corn, corn muffin mix, black pepper

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.