32779 super tamale pie 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

chilled whipping cream, sugar, mascarpone cheese, pure pumpkin, pumpkin pie spice (or 1/4 tsp each cinnamon, cloves, and nutmeg), halved ladyfingers, rum, crushed amaretti cookies

canned pumpkin, milk, maple syrup, nutmeg, cinnamon, vanilla, ice, cream (to garnish ) (optional), cinnamon (to garnish ) (optional)

lucky leaf lemon pie filling, heavy whipping cream, good quality vanilla

sheets frozen puff pastry (use the 2 sheets from a 17.3-oz box), egg, slightly beaten, water, apple pie filling, raisins (optional), sugar

yellow cake mix, apple pie filling, water, cinnamon, allspice, brown sugar, chopped pecans (or more ), butter, melted, flour

cut sweet potatoes in syrup, drained (yams), blueberry pie filling, walnuts (more or less ), brown sugar (more or less ), maraschino cherry (more or less )

yellow cake mix, pumpkin puree, hellmanns mayonnaise, eggs, pumpkin pie spice

pinto beans, corn, tomatoes, tamales (i usually use the nally brand)

corn husks, raisins or currants, apple juice, lard or butter, at room temperature, sugar, fresh masa for tamales, store-bought, milk at room temperature, salt, baking powder, ground cinnamon, chopped dried figs, crema , for serving (optional, recipe follows), peeled, seeded, and coarsely chopped mango or, papaya , for serving (optional)

hot tamale fondue recipe, tamales, onion, finely chopped, no-beans chili, velveeta cheese, sliced, tamales into medium saucepan. add chili. add chopped onions. heat slowly , stirring occasionally, so as not to scorch. when hot, add sliced cheese. stir until cheese is melted. keep warm in a fondue pot., serve with corn chips .

unsalted butter or olive oil, yellow onion, minced (about 1 1/2 cups), dry sherry , such as amontillado, black raisins, apple, peeled and cut into medium dice (about 1 cup), cumin seeds , crushed in a mortar, fresh oregano, finely chopped, new mexico red chile powder or other chile powder with mild to moderate heat, leftover vegetable or sweet tamales, chopped into small pieces, about 3 cups (see notes), day-old leftover cornbread, crumbled (see notes ), lightly toasted pine nuts, minced italian parsley, kosher salt and pepper to taste, chicken broth , as needed

cherry pie filling, dry yellow cake mix, chopped nuts, margarine (sliced thinly longwise)

ice cubes, carrots, grated, extra firm tofu, ground flax seeds, spirulina (optional), vanilla, pumpkin pie spice, agave nectar, orange juice, unsweetened vanilla almond breeze

yellow cake mix with pudding, eggs, milk, orange , juice of, vegetable oil, mashed sweet potato , from can (most so called yams are actually sweet potatoes so you can use canned yams), apple pie spice

yellow cake mix, fruit pie filling, crushed pineapple, butter, pecans

graham cracker pie crust, cream cheese, room temperature, eggs, granulated sugar, lemon juice, sour cream, powdered sugar, vanilla

cheesecake flavor instant pudding and pie filling (4 servings), french vanilla instant pudding (4 servings), whole milk or 4 cups half-and-half cream, ladyfingers, coffee liqueur or 1/4 cup brandy, strong coffee, room temp (expresso or french press), heavy cream , whipped, vanilla extract, cocoa powder , for decaration