45184 tamale pie for two core Recipes

onion, chopped, butter, beef tamales, whole kernel corn, tomato sauce, red pepper sauce, cheddar cheese, shredded, black olives, sliced

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

pie crust, apples (peeled cored and thinly sliced ), dried apple, lemon juice, sugar (spiced, old english spiced and fruited for apple pies etc!), white sugar, flour, oatmeal, sugar (spiced, old english spiced and fruited for apple pies etc!), light margarine

vegetable oil, yellow onion, chopped, garlic cloves, minced, stalks celery, chopped, russet potatoes, peeled and sliced, sweet potato, peeled and sliced, chicken stock or 3 1/3 cups chicken broth, dried thyme, salt, white pepper, buttermilk or 1 cup milk, granny smith apple, unpeeled, cored, and chopped (for topping )

sheet pepperidge farma puff pastry, thawed, crumbled blue cheese, an 8-oz package cream cheese, softened, heavy cream, lemon juice, chopped walnuts, chopped fresh parsley, granny smith apple, peeled, cored and thinly sliced

tamales, flour, chili powder, garlic salt, salt, eggs, beaten, creamed corn, pitted ripe olives, sliced, sharp cheddar cheese, shredded

tamales, chili without beans, picante sauce, old english cheese, onion, chopped

tamales, cooked chicken breasts, sliced, cream of mushroom soup, sour cream, creamed corn, cheese whiz

tamales (your favorite flavor , we chose green chile and cheese), ground beef, mild green chilies, enchilada sauce (i used ortega mild ), shredded colby-monterey jack cheese, sour cream

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

light mayonnaise, cider vinegar, snipped fresh dill or 1 tsp dried dill weed, salt, fresh coarse ground black pepper, shredded green cabbage, shredded red cabbage, sweet apples, cored and thinly sliced, chopped sweet onion

flour tortillas, sharp cheddar cheese, finely grated (1 cup), smoked hot paprika, egg white, thick-cut bacon, red onion, chopped, yellow bell pepper, cored, seeded and chopped, chili powder, ground cumin, dried oregano, chopped chipotle chiles in adobo, black beans, rinsed and drained, chicken stock, white cannellini beans, rinsed and drained, kosher salt , to taste, fresh ground black pepper , to taste, sour cream, chopped cilantro leaves

pie pastry (pre-made pillsbury pie crust or make your own), apples, peeled, cored and sliced (rome, granny smith or jonathon), all-purpose flour, english toffee bits, egg, beaten, sugar

pie crust mix, granulated sugar, light brown sugar , packed, all-purpose flour, pumpkin pie spice, granny smith apples, peeled, cored, cut into 1 inch chunks, dried apricot, halved, raisins, all-purpose flour, light brown sugar, pumpkin pie spice, butter or 2/3 cup margarine, melted

pie crusts (1 ea for top and bottom), cranberries (fresh or frozen ), sugar, apple cider (or orange juice), cornstarch, sugar, cornstarch, apple pie spice, apples, cored, peeled and sliced (about 6 apples), milk, sugar