395 keep away 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

flour, water, dry yeast, flour, milk, sugar, eggs, vegetable oil, flour, sugar, baking soda, baking powder, salt, cinnamon, vanilla, crushed pineapple, well drained, raisins, chopped nuts, butter, brown sugar, flour

frozen strawberries, banana, nonfat yogurt (any flavor ), oranges , juice of

water (1 medium or large pot, size of pot and amount of depends on how many stained socks you want to), lemon

kraft individually wrapped caramels (keep refrigerated, easier to unwrap), water, pecans, chopped, rice krispies, crushed slightly, milk chocolate chips, parafin wax (parowax)

boneless, skinless chicken breasts (about 2 lb), tenderloins cut or pulled away, and breasts pounded lightly with fist to a more-or-less even thickness, ground coriander, salt, major grey chutney, lime, quartered, frozen limeade concentrate, hot red pepper flakes, ground ginger, vegetable or canola oil, broccoli slaw, green onions, thinly sliced, carrot, coarsely grated, chopped fresh cilantro

flour, browned, chili powder, cumin, toasted and ground, oregano, celery, diced, onion, diced, poblano chile, diced, corn on the cob , roasted and kernels cut off (keep separate), garlic cloves, minced (keep separate), cilantro, chopped (keep separate), smoked chicken, chopped, spicy sausage, sliced, beef broth, chicken broth, black beans, rinsed and drained

seedless watermelon (enough to make 4 cups of watermelon juice), strawberries, diced, lemon-lime soda (i use sprite, but whatever you like), orange juice, white wine (i highly recommend moscato, the sweeter wine you get, the less likely you ll want or need sugar), lemon, in slices (wash well , but i keep the peel on), lime, in slices (wash well , but i keep the peel on), orange, in slices cut in half (wash well , but i keep the peel on), fresh mint leaves (optional), sugar or simple syrup to taste (if the fruits and wine aren tsp enough)

albacore tuna in water, mayonnaise (i like light mayo but increase to your liking), cheddar cheese, dill, croissant rolls (sourdough or english muffins or any bread you prefer can be used)

lean sirloin steaks, cut into 1-inch-long strips 1/4-inch thick, onion, sliced, flour, sliced mushrooms, nonfat beef broth, dijon mustard, paprika, nonfat sour cream, cooked egg noodles

lean ground beef, all-bran cereal, crushed, barbecue sauce, water, egg, salt and black pepper, to taste

ground turkey, onion, sliced, flour, sliced mushrooms, chicken broth, dijon mustard, paprika, vegan sour cream, cooked egg noodles

shredded cabbage, onion, finely chopped, carrot, shredded, sugar twin, white vinegar, vegetable oil, dijon mustard, salt, celery seed, horseradish cream, black pepper

butter, sugar, egg, chocolate chips, cocoa, chopped walnuts (optional), crushed graham cracker

head iceberg lettuce, head red leaf lettuce, head romaine lettuce, fresh spinach, head cauliflower, raw and shredded (watch your knuckles), dressing, sour cream, mayonnaise, garlic, minced, freshly grated parmesan cheese

pork butt or 1 (2 1/2 lb) pork shoulder, garlic cloves, fresh lime juice, southwest seasoning (emeril s ), kosher salt, olive oil, fresh ground black pepper, chicken broth, poblano pepper , roasted, red pepper , roasted, sweet onion , cut into thick slices and roasted, olive oil, lime juice, pico de gallo ( ), salsa (tequila-lime fresca), mole, grated monterey jack cheese or 1/2 lb mexican queso blanco, corn tortillas, steamed and covered to keep warm (flour tortillas) or 10 medium flour tortillas, steamed (flour tortillas), fresh cilantro stem, for garnish, lime wedge, for serving