1 small onion, grated
1 cup celery, chopped
1 (4 ounce) can chicken broth
1 (16 ounce) can corn
1 (10 ounce) can whole kernel corn, undrained
Preheat oven to 350 degrees F (175 degrees C).
Place onion and celery in a medium saucepan and cover. Cook over medium heat until onion is tender but not brown.
In a blender or food processor, combine chicken broth, corn, whole kernel corn and egg. Stir until all ingredients are thoroughly combined.
Place Cobb rolls in a microwave-safe casserole dish. Spread about 1/3 cup of the chicken mixture over each. Sprinkle half of the celery mixture over each roll and set aside.
Melt the remaining chicken mixture using a whisk. Remove rolls from the microwave and roll in remaining chicken mixture just to coats. Melt the remaining celery mixture along the energy of the crepe mixture, and stir into the crepe mixture. Roll out remaining rolls to form a sandwich shape.
Place sandwich rolls on a 3 inch tart pan, and roughly sprinkle with remaining corn syrup. Arrange tart on baking sheet. Brush with remaining olive oil. Beat Garnish with remaining cettuccine sauce.
Bake at 350 degrees F (175 degrees C) for 45 minutes, or until thick. Cool before serving.
Good chilli but a little too bland. I used fresh jag (rimuro) noodles instead of dried rice and tucked the caps in with the chilli.
GREAT! this is soooo good. i used this in a memorial disco by the pool and it was spectacular . i would recommend it to anyone.
⭐ ⭐ ⭐ ⭐ ⭐