3542 shoepeg dish 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

leek, white and part of the green sliced thinly, garlic, diced, butter, butter for ing the baking dish, french bread, cubed into 1 cubes (depending on the size of your loaf, you may or may not need the entire loaf - you need enough to cover the bottom on the baking dish, and a layer on the top), cubed smoked ham (i prefer the saltiness of smoked ham over the sweet taste of honey or brown sugar ham - if you don tsp have leftover ham to use, just ask the deli person to slice a 1 thick piece of smoked ham for you), grated gruyere cheese (swiss cheese will do, but gruyere is worth the splurge!), half-and-half or whole milk, eggs, salt, garlic salt, pepper, al: a very light drizzle of hollandaise sauce over each slice is a nice addition, too. if you put the sauce in a separate gravy server , your guests can have the choice of adding it or noti m a big fan of hollandaise, so of course i never pass it up

whole yellow corn, drained, whole mixed yellow and white corn, drained, white shoepeg corn, drained, mexican-style diced tomatoes and green chilies with cilantro and lime juice (such as ro*tel), drained, cream cheese, softened, real mayonnaise, sour cream, chile-garlic sauce (such as sriracha), or to taste, taco seasoning mix (such as old el paso), lime, juiced, chopped red onion , or to taste, green onions, chopped, chopped fresh cilantro , or to taste, jalapeno pepper, minced (more if you want is spicier), shredded cheddar cheese, shredded mexican-style cheese blend, kosher salt (optional)

black beans, rinsed and drained, shoepeg corn, drained, diced tomatoes with green chile peppers (such as ro*tel), diced green chiles, dried cilantro, lemon-pepper seasoning, ground cumin, olive oil , or to taste

ripe but firm avocados, diced, chopped green onion, chopped fresh cilantro, chopped roma (plum) tomatoes, shoepeg corn, drained, black-eyed peas, rinsed and drained, red wine vinegar, olive oil, ground cumin, minced garlic, salt and black pepper to taste

black beans, rinsed and drained, black-eyed peas, rinsed and drained, pinto beans, rinsed and drained, yellow shoepeg corn, drained, diced celery, cilantro leaves, chopped, red bell pepper, diced, yellow bell pepper, diced, chopped green onion, chopped pimento peppers, minced jalapeno pepper, minced garlic, rice vinegar, extra virgin olive oil, white sugar, salt, ground black pepper

white shoepeg corn, drained, black beans, rinsed and drained, pinto beans, rinsed and drained, black-eyed peas, rinsed and drained, red bell pepper, diced, yellow bell pepper, diced, orange bell pepper, diced, red onion, diced, vegetable oil, granular sweetener (such as equal), apple cider vinegar, water

vegetable oil, chopped onion, sliced carrots, garlic, minced, chicken broth, white sugar, frozen shoepeg corn, kidney beans, drained and rinsed, black beans, rinsed and drained, italian-style stewed tomatoes, diced tomatoes, drained, diced green chiles

frozen white shoepeg corn, ears fresh corn , kernels cut from cob, dry white wine (such as pinot grigio), water, olive oil, red onion, diced, garlic, minced, yellow bell pepper, diced, red bell pepper, diced, jalapeno pepper, seeded and minced, soy milk, chopped fresh oregano, chipotle salsa, cornstarch, cool water, honey, soy sauce, grated orange zest, garlic powder , or to taste, salt and cracked black pepper to taste

butter, cream cheese, all-purpose flour, milk, pickled jalapeno pepper, finely chopped, white shoepeg corn, drained

cream cheese , cut into cubes, butter, black beans, drained, diced italian-style tomatoes, drained, mexican-style corn with red and green peppers, drained, white shoepeg corn, drained, shredded cheddar cheese, divided, diced jalapeno peppers (optional)

chicken breast, boneless skinless, chicken stock , swanson, white shoepeg corn , green giant, green chilies, chopped, great northern beans , bush brothers canned, ground oregano, dried, salt, pepper, garlic, minced, onion, chopped, cumin, ground, dried basil, fresh parsley, chopped, monterey jack cheese, grated

red kidney beans, drained and rinsed, garlic clove, lemon juice (to taste), salt (or to taste), smoked paprika, cumin, black pepper, apricot preserves, olive oil, grated parmesan cheese (optional, leave out to make the dish vegan and lactose free) or 1 tbsp cotija cheese (optional, leave out to make the dish vegan and lactose free)

butter, for greasing dish, wide egg noodles, heavy cream (no substitutions. this is a rich dish. go with it. don tsp try to slim it down.), whole milk (no substitutions), all-purpose flour (original recipe said 2 tsp, but i have used tbsp to get this to set up and thicken), salt, plus more for pasta water, fresh ground black pepper, grated fontina cheese , packed, grated parmesan cheese , packed, grated mozzarella cheese , packed, cooked ham, finely diced (optional), chopped fresh italian parsley

spray 10 x 15 inch glass baking dish with pam, place 14-16 slices of french bread into dish (earth grains pre-sliced french bread is very good), beat, eggs, cream, whole milk, vanilla, mashed banana

most of my recipes are open to fit your tastes and i usually add some options to make the recipe more to what you like., risotto is a very nice dish than can be use as a complete meal or a side dish. the preparation for risotto requires more simmering than boiling and 1 must be gentle in the cooking process., rice (use what kind you like)( i have made this with several kinds of ), olive oil (and/or butter), chopped onion, rice per person if it is a main dish or 2 oz per person if it is a side dish., canned or homemade chicken broth, white wine ( a good your favorite), saffron ( pinch), parmesan cheese (use your tastes on this ), chopped spinach, chopped porcine mushrooms, chopped asparagus, other vegetables to your taste, i have also used orzo to make a version of this., when buying rice to make a risotto, choose short-grained round or semi-round rice; among the best rices for making risotto are arborio, vialone nano, and carnaroli. other short-grained rices such as originario will also work. long grained rice such as patna won tsp do, because the grains will stay separate. nor should you use minute rice -- it won tsp absorb the condiments, and again the grains will remain separate.

poblano chile casserole with corn and cheese, fresh poblano chiles, butter, yellow onion, chopped, garlic cloves, minced, fresh corn kernels, or frozen thawed (from about 6 ears or two 10-oz packages), grated manchego or monterey jack cheese, cooked white rice, crema or sour cream, red salsa (see recipe below ), grated queso anejo or parmesan cheese, char chiles over gas flame or under broiler until blackened on all sides. enclose in plastic bag and let stand 10 minutes. peel chiles. starting at stem end, carefully cut 1 slit down length of each chile, leaving stems and tops intact if possible. carefully remove seeds and veins from chiles., preheat oven to 350 degrees f. melt butter in heavy large saute pan over medium heat. add onion and saute until translucent, about 5 minutes. add garlic and saute 1 minute longer. add corn and saute 2 minutes. season to taste with salt and pepper. cool completely. stir in manchego or monterey jack cheese. stuff chiles with corn mixture., butter 15x10-inch baking dish. place rice in prepared dish. nestle stuffed chiles in single layer into rice. mix crema and red salsa in medium bowl; pour over chiles and rice. sprinkle with anejo cheese., bake until chiles are heated through and sauce bubbles, about 25 minutes (about 40 minutes for refrigerated casserole)., red salsa, vegetable oil, yellow onion, thinly sliced, garlic, sliced, fresh jalapeno chili pepper, stemmed, seeded and thinly sliced, salt , or to taste, canned plum tomatoes with their juices, in a saucepan over medium heat , warm the vegetable oil. add the onion and saute until soft, about 10 minutes. add the garlic, chili pepper and salt and cook for 2 minutes longer. add the tomatoes and their juices and reduce the heat to low. cook the tomatoes, stirring occasionally to break them up, until soft and the juices have reduced by half, 10-15 minutes., let cool slightly , then transfer to a blender. puree until smooth, then strain through a sieve placed over a bowl. set aside to cool completely for use as a table salsa. or reheat gently over low heat to use hot. to store, cover tightly and keep in the refrigerator for up to 4 days or in the freezer for up to 1 month.

store-bought roast chickens , meat picked from bones and, chicken broth, vegetable oil, ground cumin, dried oregano, cayenne pepper, onions, cut into medium dice, diced mild green chiles, hominy , or equal quantity of canned white beans, such as cannellini or great northern, garlic cloves, minced, frozen corn , preferably shoepeg, sour cream, cilantro or scallions, lime wedges, green hot sauce