Sentences with phrase «about roasted corn»

There is something wonderfully nostalgic about roasted corn.

Not exact matches

About 64 - 68 dry chiles de arbol, between 3.5» to 4» long approx. 3 - 4 chiles moritas about 2» 3 ″ in size 1 cup sunflower, or corn oil 2 tablespoons toasted sesame seeds 2 tablespoons roasted salted peanuts 2 large garlic cloves (I used Ajo Criollo, its mild and very aromatic) 1 — 1/2 teaspoon seaAbout 64 - 68 dry chiles de arbol, between 3.5» to 4» long approx. 3 - 4 chiles moritas about 2» 3 ″ in size 1 cup sunflower, or corn oil 2 tablespoons toasted sesame seeds 2 tablespoons roasted salted peanuts 2 large garlic cloves (I used Ajo Criollo, its mild and very aromatic) 1 — 1/2 teaspoon seaabout 2» 3 ″ in size 1 cup sunflower, or corn oil 2 tablespoons toasted sesame seeds 2 tablespoons roasted salted peanuts 2 large garlic cloves (I used Ajo Criollo, its mild and very aromatic) 1 — 1/2 teaspoon sea salt

Filling 1 can drained and rinsed black beans 1 can fire roasted tomatoes 1 can drained corn 1 Tbsp chilli powder 1 tsp cumin 1/2 tsp paprika 1/4 cup diced onion — I used about 1/3 cup 1/2 cup shredded cheddar cheese — I used Veggie Shreds Cheddar Flavored Cheese

* about 1 pound zucchini, cut into small, 1 / 2 - inch cubes * 1 teaspoon salt * 1 Tablespoon butter * 1 Tablespoon olive oil, plus extra if needed * 1/2 large onion, thinly sliced * 1 cup frozen corn, defrosted * 1 poblano or green bell pepper, roasted, peeled, seeded and cut into thin strips * * 2/3 cup Mexican - style sour cream ** * salt and pepper to taste

Ingredients: 3 - 4 medium size avocados 1 lime, zest and juice 1/2 cup Trader Joe's fire - roasted corn kernels 1 bunch cilantro, minced 1/4 white onion, minced (about 1/4 cup) 1 jalapeno, seeded and finely diced (optional) 1 tsp.

Other odds and ends — all in very small amounts of 2 to 4 tablespoons — in addition to the refried beans, Mexican rice, eggplant, tortillas, and grilled bread included a more risotto - like rice, caramelized onions (sort of fajita style), bronzed carrots (slices of carrot roasted with blackening seasoning and brown sugar), green beans cooked with tomatoes and onion, very thick pureed white bean soup, about 5 sweet potato fries, a couple of artichoke hearts, a dab of roasted red peppers, and half of a veggie burger made with black beans and corn.

Roast the corn in a pre-heated oven at 350 degrees F for about an hour, flipping the corn kernels over half way through.

To prepare the corn sauce: Roast the unpeeled garlic cloves in a large, heavy skillet over medium - high heat, shaking the pan often, until lightly browned, about 8 minutes.

Tofu ricotta (see recipe below) Cheese sauce (see recipe below) About 15 cooked lasagna noodles Your favorite marinara sauce (at least a jar's worth) Vegan parmesan or mozzarella to sprinkle on top Tofu ricotta 18 ounces firm tofu 3 tablespoons nutritional yeast 1 tablespoon dried basil 1 tablespoon oregano 1 tablespoon garlic powder Salt and pepper to taste Cheese sauce 1 cup of water 1/4 cup roasted red peppers 1/4 cup raw almonds 1/4 cup lemon juice 3 tablespoons tahini 3 tablespoons whole wheat flour 2 tablespoons corn starch (or arrowroot) Salt to taste Garlic powder to taste

Roast for about 20 - 25 minutes, or until the corn has turned a golden brown (some kernels may turn almost blackish and crispy - don't worry - they'll taste really great).

1 package ground beef, turkey, or chicken (about 1 1/4 pounds) 1 1/2 jars 3 pepper salsa 1 cup frozen roasted corn salt / pepper shredded mexican blend cheese honey wheat hamburger buns Brown me...

Started with Thanksgiving shredded turkey leftovers and some smoked chicken (marinated together in about 1/4 c of bbq sauce while prepping other ingredients), used fire - roasted diced tomatoes and also peas — like your version (and no chiles, limas, or corn — didn't have them on hand).

To prepare corn sauce: Roast garlic in a large heavy skillet over medium - high heat, shaking the pan often, until lightly browned, about 8 minutes.

Heat a frying pan without any oil and dry roast the whole spices - coriander seeds, cumin seeds, fennel seeds, cloves, cardamoms and pepper corns for about a minute.

The meat roasted very slowly and about 8 - 10 hours later was shredded and served with an accompanying chile broth with which you'd brush the meat through before piling it into warm corn tortillas.

(I roasted my corn in a skillet over medium - high heat for about 5 minutes.)

When oven is ready, place the corn on parchment paper with your choice of spices (we used 1 tsp salt, pepper, garlic + paprika) + let roast for about 20 minutes.

Cook until the corn is roasted and browned (about 7 to 10 minutes).

Contact us for high - quality steaks, prime rib, pot roast, corned beef, roast beef, pork carnitas, seasoned chicken breasts, pork and beef ribs and just about any other portioned protein need you can think of... the team at Stampede loves to be challenged to think creatively.

FOR THE PEANUT TOPPING 1 cup sugar 6 tablespoons (3/4 stick) unsalted butter, melted 3 large eggs 1/2 cup light corn syrup 4 teaspoons molasses 10 ounces (about 2 cups) unsalted roasted peanuts 3/4 teaspoon fine sea salt

1 1/2 tbsp extra virgin olive oil, more for the pan 1 garlic clove, minced 1/4 tsp crushed red pepper flakes 1 pound broccoli rabe, outer leaves and thick stems removed; florets and tender stems coarsely chopped (about 3 cups) 1 tsp kosher salt 1/4 cup chopped roasted red pepper 1/4 cup chopped pitted calamata olives 8 large eggs 4 cups half and half or whole milk 1/4 tsp ground black pepper 2 pounds homemade or purchased corn bread, cut into 2 inch cubes (about 8 cups) 1 cup fresh ricotta cheese 6 ounces grated Gruyere cheese (about 1 1/2 cups)

While Husband and the kids turned their hands to the make - your - own gingerbread house I'd picked up at Target, I popped some headache tablets and set about making Christmas lunch — roast chicken, garlic spinach, corn on the cob and oven - baked chips.