14279 how make scrach just you Recipes

how to wrap a tamale, time required : 2 minutes per tamale, how, sort the husks, go through the corn husks removing any debris. separate the larger usable pieces from the smaller bits and pieces. save the smaller pieces for later., soak the husks, place the husks into a large bowl. cover husks with warm water. set a heavy item (like a heavy bowl) on top of the husks to keep them submerged., prepare the husks, husks from the water and pat dry. place into a covered dish or a large plastic bag to prevent from drying out. use only the larger and medium sized husks for the tamales. the smaller ones can be used later for ties or patches. when looking at the husk, they have a narrow end, a broad end, and 2 long sides., adding the dough, lay a husk on a flat surface. place 1-2 tbsp of dough onto the husk. when spreading the dough , leave a space of about 4 inches from the narrow end of the husk and about 2 inches from the other end. spread the dough to the edge of 1 of the long sides and 2 inches away from the other long side. try to keep the dough approximately 1/4 to a 1/2 inch thick., spread about a tbsp of filling down the center of the dough ., folding, locate the long side with a 2 inch space with no masa. fold that over, slightly overlapping the other side so the edges of the dough meet. wrap the extra husk around the back., then fold the broad end over the top and then the longer narrow end over the broad end., tying, create strips of husk by cutting or tearing 1/4 inch lengths off of some of the smaller or unusable husks. use these to tie across the middle of the tamale to hold the flaps down., steaming, tamales upright in a steamer. you can buy large steamers made just for this purpose. you may have something else you can use to create the same effect. the key is to have a small amount of boiling water on the bottom of the pot and a colander or mesh of some sort to keep the tamales away from the water., steam for about 90 minutes

first use care and get 1., not too young; but tender and a healthy growth, make your selection carefully and let it be final, otherwise they will not keep ., like wine they improve with age ., do not pickle or put in hot water., this makes them sour, prepare as follows, sweeten with smiles according to variety., sour bitter kind are improved with patience., wrap well in a mantle of charity ., preserve over a good fire of steady devotion ., serve with peaches & cream, poorest varieties may be improved by this process and kept for years in any climate.

my nana used to make this in the summertime and we would eat it while it was still warm; it is 1 of my favorite recipes., potatoes; peeled, cubed and boiled, onion, chopped, stalk of celery, chopped, butter or margarine, raisins, chopped, fresh dill, chopped, dried rosemary, mayonnaise, extra virgin olive oil, apple cider vinegar, salt and pepper to taste

cold water, kosher salt, dried rosemary, dried thyme, celery seed, black peppercorns, light-brown sugar

tomato plants, tomato and plant food, good soil (soil is alive with quadtrillions of microbes, dirt is dead stuff), water, fish emulsion

how to: use your favorite way to cook , steam etc, potatoes as desired, oil as desired , i use olive, vinegar ( i like white or red wine, herbs ( esp parsley, basil , dill ), salt and pepper to taste, splenda for sweetness

milk, eggs, vegetable oil, all-purpose flour, salt, sugar for sweet tooths), crepe suzette, butter, sugar, fresh squeezed orange juice, orange liqueur, brandy

egg, white vinegar, saucepan 3/4 filled with water, slotted spoon, ramekin , measuring cup, or small bowl, a little determination

egg, saucepan 3/4 filled with water, mug, ziploc bag or plastic wrap

jello , what ever flavor you can stomach, water total , this can be 1 cup boiling and 2 cups cold

make the grits, water, salt, quick-cooking grits, evaporated skim milk, unsalted butter, garlic, minced, goat cheese, make the sauce, dried whole red new mexican chiles, onion, chopped, garlic, chopped, water, butter , cut into pieces, cumin, unsweetened chocolate per cup of water ), pignoli, roughly chopped

makes 5 pies, eggs, whole milk ricotta cheese, sugar, flour, vanilla, lemon juice, orange juice, pre-made pie crusts ), makes 3 pies (3-8 or 2-9 ), eggs, whole milk ricotta cheese, sugar, flour, vanilla, lemon juice, orange juice

fruits of autumn are pineapple , pears, persimmons, pomegranates, apples, asian pears, some plums, and grapes., because most are picked ripe , only refrigeration is necessary, but as with all produce, choosing well is the first step.