Sentences with phrase «cups yellow corn»

Ingredients 1 egg, lightly beaten 1/4 cup cream cheese, softened 1/2 cup sour cream 1/2 cup milk 1/4 cup butter, melted 1 1/2 cups fresh corn cut of the cob, cobs scraped to release all of the juices, or frozen corn 1/3 cup flour 1/4 cup yellow corn meal 1 1/2 Tbsp sugar 1 1/2 tsp baking powder 1/4 tsp salt 1/4 tsp pepper

3/4 cup wheat flour 3/4 cup yellow corn meal 1/2 cup sugar 2 tablespoons baking powder 1/2 teaspoon salt 2 eggs 1/2 cup milk 1/4 cup sunflower oil 1/4 cup honey 4 fresh jalapeños (2 each red & green, but we had to use those fresh Italian cayennes) or other medium - hot peppers in season, minced

2 red bell peppers, sliced into strips 1 yellow bell pepper, sliced into strips 1/2 red onion, sliced into strips 1 cup yellow corn 1 1/2 Tablespoons olive oil kosher salt and freshly ground black pepper

Not exact matches

Ingredients (Serves 4) 2 poblano peppers, cut in half lengthwise and seeds removed 1 can lump crab meat, drained 1 cup of my famous corn salsa (or store bought corn salsa) 1/2 cup chopped cilantro 1 clove garlic, minced 2 cups cooked yellow rice 2 oz shredded cheddar cheese 2 oz shredded pepper jack cheese 4 oz pepper jack cheese, sliced

-LSB-...] peppers, cut in half lengthwise and seeds removed 1 can lump crab meat, drained 1 cup of my famous corn salsa (or store bought corn salsa) 1/2 cup chopped cilantro 1 clove garlic, minced 2 cups cooked yellow -LSB-...]

-LSB-...] white or yellow (1/2 onion) Garlic (2 cloves) Chicken stock, preferably homemade (1 quart)-- how to make chicken stock Sprouted corn flour (1 cup)-- where to buy sprouted corn flour Butter or ghee, grass - fed (3 -LSB-...]

ground beef or turkey 1 yellow onion, diced 1 envelope taco seasoning or my seasoning mix (recipe to follow) 2/3 cup water 9 corn tortillas 2/3 cup taco sauce or 1 cup salsa 1 — 14 ounce can black beans, drained and rinsed 1 cup corn, thawed if frozen 1 + 1/2 cup extra sharp cheddar cheese, shredded 2 large tomatoes, sliced, seeds removed taco fixings like lettuce, sour cream, avocado and / or quacamole for serving

Ingredients: 3 tablespoons extra virgin olive oil 1/2 sweet onion, diced 2 garlic cloves, minced 1 (4 ounce) can diced green chiles, drained 2 1/2 cups prepared salsa 2 tablespoons adobo sauce (optional) 1 1/2 cup low sodium chicken broth 14 - 15 ounces yellow corn tortilla chips 3 - 5 eggs salt and pepper to taste garnishes: 1/2 cup queso fresco, crumbled 1 - 2 radishes, thinly sliced 1/2 bunch cilantro leaves, roughly chopped hot sauce

That said: The raisins are a brilliant addition and I added 1 cup of frozen corn towards the end because I was out of split yellow peas and the texture is good.

1 1/4 cups all - purpose flour 3/4 cup medium (not fine) yellow cornmeal 2 1/2 tsp baking powder 1/2 tsp baking soda 1/2 tsp salt 1 1/4 cups buttermilk 2 large eggs 6 Tbsp grated Cheddar, divided 2 Tbsp butter, melted 3/4 cup fresh corn kernels 3 Tbsp jalapenos, chopped

For the polenta: 2 cups polenta (coarse ground yellow corn meal) 6 cups low - sodium chicken broth or water 2 teaspoons salt 2 tablespoons butter 1/4 cup grated parmesan cheese (optional)

4 - 5 orange bell peppers 1 cup dry quinoa + 2 cups water 1 15oz can unsweetened corn kernels 1 15oz can low sodium black beans 1 4oz can diced green chiles 1/2 cup diced tomatoes 1/2 yellow onion 1/2 cup shredded pepper jack cheese 1 Tbsp Southwest / Fajita seasoning (I used Mccormick Salt - Free Southwest)

1/2 cup (83 grams) of yellow corn contains 6 grams of fiber and 8 grams of protein.

1/4 cup plus 2 tablespoon (60 g) quinoa flour 2 tablespoon plus 2 teaspoon (36 g) yellow corn meal 1/4 cup plus 2 tablespoon (60 g) corn starch 1/4 cup plus 2 tablespoon (60g) potato starch (not potato flour) 2 tablespoon plus 2 teaspoon (30 g) oat flour (make sure they are certified gluten free) 2 teaspoon baking soda 1 teaspoon salt zest from two lemons 1 cup buttermilk 2 tablespoons lemon juice 2 large eggs 4 tablespoon (1/2 stick) unsalted butter, melted 1 teaspoon vanilla 2 tablespoons honey 1/4 cup (30 g) golden flax meal

Ingredients: 4 cups Fresh corn kernels (canned is ok if fresh is unavailable) 1 each Yellow onion large dice 2 each Garlic cloves minced 1 each Celery stalk chopped 2 cups Heavy whipping cream 2 cups Water or chicken broth 1 Tablespoon NW Elixirs # 1 Hott Sauce Salt to taste 2 Tablespoons unsalted butter Instructions: In stock pot heat butter until melted, add onions and sweat until translucent.

1 yellow onion, chopped 1 clove garlic, minced 3 carrots, chopped 1 bunch kale 1 bunch collards 1 1/2 cup corn 1 1/2 cup peas 1/3 cup amaranth 1/3 cup millet 3 cups vegetable broth 1 tbsp arrowroot * 2 tbsp mirin parsley salt and pepper

Extra Virgin Olive Oil 1 Yellow Onion, finely chopped, divided — Sea Salt 2 cloves Garlic 1/2 tsp Paprika 1/4 tsp Ground Cumin 1/4 tsp Chili Powder — Black Pepper, freshly ground 1 1/2 cups Canned or Cooked Pinto Beans 2 Jalapeño Peppers, chopped, seeds removed if you don't want the heat 2 Plum Tomatoes, finely chopped 1/4 bunch Fresh Cilantro, chopped 1/2 Lime, juiced 8 Eggs, beaten 2 tbsp Unsalted Butter 8 Soft Corn or Flour Tortillas, our favorite are the Hand Made Style by La Tortilla Factory Optional: Shredded cheese or queso fresco would be a delicious addition.

2 tablespoons salt 1 bay leaf 1 teaspoon cumin 1 teaspoon garlic powder 1 teaspoon black pepper 2 pounds boneless, skinless chicken breasts 2 Packages of La Tortilla Factory Hand Made Style Tortillas, White Corn, Grande 1 cup Canola oil 1/2 yellow onion, diced 1 (8 - ounce) package shredded light Cheddar cheese 1 bunch green onions, thinly sliced 1 (56 - ounce) can sliced black olives (optional) 1/2 bunch cilantro, chopped (optional) Garnish ideas: guacamole, sour cream

1 — 1.5 lbs lean ground chicken 1/2 yellow onion, diced 1 tablespoon canola oil, plus an extra drizzle for cooking the rice 1 1/2 cups uncooked instant brown rice 1 teaspoon cumin 1/2 teaspoon salt 1/2 teaspoon garlic powder 1/2 teaspoon chili powder 2 cups low sodium chicken broth 1 (14.5 oz) jar salsa 1 cup corn kernels 1 cup canned black beans, drained and rinsed 1 Roma tomato, diced 3/4 cup shredded cheddar cheese 1 avocado, peeled and diced 1 green onion, chopped, to garnish Fresh cilantro, to taste

Make Grits 1 1/2 cups grits or corn meal, white or yellow 3 cups chicken broth, low sodium 3 cups milk 4 tablespoons butter 1 cup grated sharp cheddar (about 3 ounces) 3/4 cup grated parmesan

This soup is an excellent source of Dietary Fiber (22 % DV) and Vitamin B6 (35 % DV) Ingredients: 1/2 cup olive oil 4 corn tortillas, cut into thin strips 1 small Spanish yellow onion, chopped 4 cloves garlic, diced 2 Anaheim chiles, seeded and chopped 4 medium tomatoes, chopped 4 cups reduced - sodium chicken stock 1/2 bunch cilantro (optional), washed and chopped 1/4 tsp.

Lollipops from The Christmas Candy Book 1 cup (200g) sugar 1/3 cup light corn syrup 1/3 cup (80 ml) water 1 - 2 drops oil of anise, cinnamon, clove, lemon or orange — I used vanilla extract few drops of red, yellow, blue or green food coloring Oil a marble slab or baking sheet.

2 tablespoons ghee (or clarified butter, or olive oil) 1 yellow onion, diced salt and freshly ground pepper 1 pound corn kernels, frozen is fine 4 medium russet potatoes, peeled, cut into 1 - inch cubes 1 cup dried yellow split peas, rinsed 7 cups water or vegetable stock 1/4 cup miso paste

1 lb lean ground beef or turkey 1 small yellow onion, chopped 1 large jar salsa (red or green) 6 corn tortillas (or 4 (8 ″) whole wheat tortillas) 1 (15oz) can black olives, sliced 3 cups (12oz) nonfat shredded cheddar cheese 2 cups prepared beans 1/4 cup chopped green onions (optional) 1/4 cup chopped cilantro (optional) nonfat sour cream, for serving taco seasoning (cumin, chili powder, paprika, (garlic) salt and cayenne pepper)

biscuits 1 cup spelt flour (light or whole) 1/4 cup organic yellow corn flour 1/2 teaspoon baking soda 1 teaspoon sea salt 2 tablespoons fresh sage leaves, finely chopped 1 garlic clove, grated (or 1/4 teaspoon garlic powder) 1/4 cup quality olive oil 1/4 cup plain plant milk 1 teaspoon apple cider vinegar

2 1/2 pounds russet potatoes, peeled 1 small yellow onion, peeled 1/4 cup corn starch 1/2 teaspoon salt 1/2 teaspoon ground black pepper

Ingredients 2/3 cup yellow cornmeal 3 tablespoons all - purpose flour 1 teaspoon sugar 1/8 teaspoon baking soda 1/8 teaspoon salt 1/2 cup buttermilk 1 egg 1 cup fresh corn kernels (about 2 ears) 2 shallots, minced 4oz crème fraiche 3 tbsp chopped chives (plus more for garnish) 1/2 lemon, juiced (about 1 tbsp) 1/4 tsp salt

Salad: 2 cups fresh corn or frozen corn, steamed 1/2 cup tomato, diced 1/2 cup green peas or shelled edamame, steamed 1/2 cup red, orange, yellow, or green pepper or any combination, diced 1 tsp fresh herbs of your choice, such as cilantro, parsley, basil or shiso (Japanese basil), chopped Salt and pepper to taste

1 3/4 cups corn meal 1/4 cup ground yellow flax seeds in 1/2 cup water 1/4 teaspoon salt (optional) 1 1/2 cups water 2 carrots, diced in small pieces 2 scallions, chopped vegetable oil or shortening for greasing pan

1 3/4 cups corn meal 1/4 cup ground yellow flax seeds in 1/2 cup water 1/4 teaspoon salt (optional) 1 1/2 cups water 2 carrots, diced in small pieces 2 scallions, chopped vegetable oil or...

can black beans, rinsed and drained 1 cup frozen yellow corn, thawed and drained 3 Tbsp.

Pin It Yield: 6 servings Ingredients: 2 - 3 ears fresh corn, kernels scraped from cob, 2 cups 4 cups fresh baby spinach 1 cup yellow onion, thinly sliced 1 cup red bell pepper, thinly sliced 2 cloves garlic, finely chopped 2... Continue Reading →

3 large sweet potatoes 1 1/2 cups corn, fresh or frozen 1 tsp chili powder 2 tsp cumin 1/2 tsp oregano 1 Tbsp canola oil 1/2 medium yellow onion, diced 1 (15 oz.)

2 tablespoons lime juice 2 tablespoons extra-virgin olive oil 4 teaspoons New Mexico or ancho chile powder 1 teaspoon ground cumin 1 teaspoon onion powder 1 teaspoon garlic powder 1 teaspoon salt 1/2 teaspoon freshly ground pepper 4 (4 - ounce) 1/2 - to 3 / 4 - inch - thick skinless mahi mahi, Pacific halibut or cod fillets 1 Package of La Tortilla Factory Hand Made Style Tortillas, Yellow Corn or White Corn 3 cups finely shredded red or green cabbage 1/2 cup Mexican crema sauce * Garnish ideas: guacamole, hot salsa

My Vegan Cookbook Ingredients Tomato Topping Mixture1 6oz Can Tomato Paste1 Tablespoon Sugar1 / 2 Tablespoon Apple Cider Vinegar1 Tablespoon Onion Flakes1 Teaspoon Garlic Salt Lentil Loaf 1 Cup Old Fashioned Oats or Gluten Free Oats1 / 2 Block Extra Firm Tofu1 Cup Chopped Onion1 / 2 Cup Chopped Green Pepper1 / 2 Cup Chopped Red Pepper1 Tablespoon Tomato Topping Mixture3 Tablespoons Plain Yellow Corn Meal3 / 4 Cup Cooked & Drained Lentils1 Tablespoon Balsamic Vinegar1 Tablespoon Soy Sauce2 Tablespoons Olive Oil1 / 4 Teaspoon Thyme1 / 4 Teaspoon Cumin1 Teaspoon Chili Powder1 Teaspoon Dried Parsley1 / 2 Teaspoon Salt1 Teaspoon Sugar1 / 2 Teaspoon Garlic Salt1 / 4 Teaspoon Onion Salt1 / 4 Teaspoon Dried Mustard

1-1/2 pounds beef shoulder top blade (flat iron) steak Nonstick cooking spray 12 La Tortilla Factory Hand Made Style Corn Tortillas, White or Yellow 1-1/2 cups (6 ounces) shredded Mexican cheese blend 3/4 cup Spicy Pico de Gallo *

2 tbsp extra virgin olive oil 1/2 yellow onion, chopped 2 cloves garlic, minced 3 carrots, chopped 2 ribs celery, chopped 1 qt vegetable broth cauliflower puree * 1/2 cup peas, frozen 1/2 cup whole kernel corn, frozen 2 cups cooked cannellini beans and / or any other leftovers you have

2 La Tortilla Factory Hand Made Style Tortillas, White Corn or Yellow Corn 1/4 cup low fat shredded Cheddar cheese Nonstick cooking spray 1 large egg 2 tablespoons fresh salsa

Ingredients: 4 slices thick - cut bacon 8 ounces lump crab meat 1 teaspoon Old Bay seasoning 1 tablespoon stone ground Dijon mustard 3 tablespoons nonfat plain Greek yogurt 2 tablespoons chopped fresh basil leaves 2 cups grated Gruyere cheese 8 small corn tortillas tortillas For the Sweet Corn Guacamole: 2 ripe Haas avocados 1/2 lime, juiced 1/2 lemon, juiced Kosher salt 1 ear sweet corn, kernels removed 3 tablespoons minced yellow onion 6 fresh basil leaves, chopped Fresh ground pecorn tortillas tortillas For the Sweet Corn Guacamole: 2 ripe Haas avocados 1/2 lime, juiced 1/2 lemon, juiced Kosher salt 1 ear sweet corn, kernels removed 3 tablespoons minced yellow onion 6 fresh basil leaves, chopped Fresh ground peCorn Guacamole: 2 ripe Haas avocados 1/2 lime, juiced 1/2 lemon, juiced Kosher salt 1 ear sweet corn, kernels removed 3 tablespoons minced yellow onion 6 fresh basil leaves, chopped Fresh ground pecorn, kernels removed 3 tablespoons minced yellow onion 6 fresh basil leaves, chopped Fresh ground pepper

2 teaspoons Olive Oil 1/2 Yellow Onion, diced 1/4 cup Red Bell Pepper, diced 1/4 cup Green Bell Pepper, diced 1/2 cup Corn (I cut it off of 2 cobs, but you can use frozen) 5 ounces Cream Cheese 1/4 cup Shredded Cheddar Cheese 1/4 teaspoon Chili Powder 1/4 teaspoon Cumin 8 Small Tortillas (I used 11) Cooking Spray

1-1/2 pints cherry tomatoes, halved 1-1/4 cups yellow cornmeal 3/4 cup all - purpose flour 1 tablespoon granulated sugar 2 teaspoons baking powder 1/2 teaspoon baking soda 1 teaspoon salt 1/4 teaspoon black pepper 2 large eggs 1 cup buttermilk 6 tablespoons unsalted butter, melted and cooled 1 cup fresh corn kernels (from 2 ears)

1 1/4 cups yellow cornmeal (whole grain if you can find it) 3/4 cup white or whole - wheat flour (I used a mixture of the two) 1 teaspoon baking powder 1/2 teaspoon salt 1 cup frozen sweet corn, thawed 1 large egg 3/4 cup low - fat milk 3 Tablespoons canola oil 3 Tablespoons honey

2 cans of black beans, rinsed and drained 3 - 4 ears of corn, kernels cut off the cob 3 larger spring onions, trimmed and sliced 1 cup of cherry tomatoes, halved or quartered 1/4 cup of red onion, diced 1 red pepper, diced 1 yellow pepper, diced 1 jalapeno, diced 1/3 cup of fresh lime juice 1/4 cup of fresh cilantro leaves, chopped 1 teaspoon salt 1 tablespoon cumin 1/2 teaspoon smoked paprika 1/4 teaspoon ground cayenne

1 1/2 teaspoons olive oil 1 medium yellow onion, sliced thin and diced 4 cups water 2 tablespoons tomato paste 2 teaspoons corn syrup 1 teaspoon cornstarch 1/2 teaspoon coarse kosher salt 1/4 teaspoon crushed red pepper flakes 1/4 cup cider vinegar

1/2 cup flour 1 cup water 1/4 cup melted butter 3 eggs slightly beaten 1 10 ounce can yellow corn 3 tablespoons Bell Soley Mango Cherry Pepper Sauce Oil for frying Bel Soley Mango Cherry Pepper Sauce for dippping

tomato puree 1/3 cup yellow mustard 3 cups water 1 1/2 cups cider vinegar 1/4 cup dark corn syrup 2 tablespoons lemon juice 2 tablespoons sugar 2 tablespoons packed brown sugar 2 tablespoons chili powder 1 tablespoon dry mustard 1 tablespoon paprika 2 teaspoons ground red pepper 2 teaspoons onion powder 1 teaspoon salt 1 teaspoon ground black pepper 1/2 teaspoon garlic powder

2 tablespoons olive oil1 medium onion, diced2 carrots, diced1 red bell pepper, diced1 yellow bell pepper, diced4 cloves garlic, minced10 tomatoes1 can kidney beans, rinsed and drained1 can corn, rinsed and drained2 tablespoons chili powder1 cinnamon stick1 bay leaf2 teaspoon fresh thyme1 teaspoon red pepper flakes1 cup red wine.

Vegetable and Black Bean Tortilla Casserole Yields 6 servings 1 tablespoon extra-virgin olive oil 1 large yellow onion, chopped 8 ounces sliced mushrooms 2 garlic cloves, minced 2 teaspoons chili powder 1 can (15 ounces) black beans, rinsed and drained 10 ounces frozen chopped spinach, thawed and squeezed dry 8 corn tortillas, warmed and halved 2 cups salsa 1 1/2 cups Monterey Jack cheese

4 (6 - ounce) boneless skinless chicken breasts Kosher salt and freshly ground black pepper 3 cloves garlic, minced 1 tablespoon chopped fresh rosemary 2 tablespoons flat - leaf parsley, divided 2 tablespoons olive oil, divided 1 cup lima beans 1 medium yellow squash, diced 2 cups corn kernels 1 cup grape tomatoes, halved Juice of 1 lime

2 cups yellow cornmeal 2 teaspoons baking powder 1/2 teaspoon baking soda 1 teaspoon salt 1 cup buttermilk 2 large eggs 1 cup creamed corn 2 tablespoons either canola or vegetable oil 4 tablespoons of butter 4 tablespoons of honey