Spread tomato soup in 11 x 7-inch baking dish.
Slice tamales in 1/2-inch rounds.
Place on top of soup.
Place chicken breasts on top of tamales.
Spread white sauce over chicken breasts. Drizzle tamale sauce that is left over in can, over all.
Bake at 350\u00b0 for 55 to 60 minutes.
hrimp completely. Reserve shells for sauce (recipe to follow) and rinse shrimp
uice.
Prepare the Hollandaise Sauce: Cut the butter into four
Put meat in heavy kettle.
Add onions, carrots, celery, bay leaves and salt and pepper.
Just about cover the meat with boiling water.
Cover kettle and simmer for 3 to 4 hours.
Remove, slice and serve in Horseradish Sauce (recipe follows).
Sprinkle with parsley.
ntil firm.
To make Easy Eggnog Sauce:
Whisk eggnog into
ornmeal, chili powder and tomato sauce. With your hands work this
nd cooked through.
Tahini Sauce.
Blend or Process Tahini
Drain and unwrap tamales. Reserve the sauce.
Slice tamales crosswise. In mixing bowl combine the tamale sauce, flour, chili powder, garlic salt, and salt. Add eggs, corn, olives, and sliced tamales.
Turn into a 10 X 6 X 22 baking dish. Bake uncovered, in a 350\u00b0 oven for 40 minutes or until set.
Sprinkle with cheese. Bake 3 minutes more or until the cheese is melted.
Cut into squares to serve.
xcess oil. Season with soy sauce or salt and pepper. Let
Grease a 9 x 16-inch pan.
Spread rice on bottom, then spread chili over the rice.
Cut each tamale in half, lengthwise. Arrange on top of chili.
Cover with grated cheese.
Cook at 350\u00b0 until hot and bubbly, approximately 30 minutes.
he black vein.
Dipping Sauce -- It just takes minutes to
Cook meat and drain. Add onion and garlic. Cook 2 to 3 minutes.
Add corn, tomato sauce, salt and pepper to meat mixture. Layer in greased casserole, alternating with meat mixture, tamales and olives. Top with grated cheese. Bake at 350\u00b0 until bubbly, approximately 25 minutes.
Combine ground beef, 1/2 cup chopped onion, salt and 1/4 teaspoon pepper.
Brown in oil.
Spoon mixture into a medium-size casserole.
Saute 1/4 cup chopped onion and garlic in remaining oil until onion is golden.
Add salt, chili powder, paprika, oregano, 1/4 teaspoon pepper, tomato sauce and drained kidney beans.
Mix thoroughly and spoon over meat mixture.
Combine crushed corn chips and grated cheese; sprinkle on top.
Bake at 350\u00b0
for 30 minutes.
hile casserole bakes, make Easy Hollandaise Sauce (see my recipe #121586). To serve
Layer a 9 x 12-inch dish:
unwrap tamales, corn chips, grated cheese, chili, picante sauce, sour cream and hot pepper cheese slices.
Bake at 350\u00b0 for 20 minutes or until bubbly.
Slice chicken into 5 thin strips, about 5 per breast.
Flatten with a Chinese cleaver or mallet.
Mash shrimp; add onions, lemongrass, salt and pepper and blend into a thick paste.
Lay ham strips on the chicken pieces; add a tsp of shrimp to each, and roll.
Secure with toothpicks.
Dip in cornstarch, then fry in oil in a skillet until golden brown.
Serve with my recipe for\"Nuoc Cham- Vietnamese Spicy Fish Sauce\" (recipe#25375).
ow. Stir in corn, tomato sauce, green chilies, chile powder and
longside some Buttermilk Ranch Dippin' Sauce. (See Cook's Note).
ones before I put the sauce over it all.
Dredge
Brown beef. Add onion, green pepper and celery.
Cook 10 minutes.
Add sauce, corn and chili mix to the cooked mixture. Pour in a 13 x 9-inch pan.
Mix corn bread as directed on package. Spread over top of mixture. Bake at 400\u00b0 for 45 minutes.
Grate or sprinkle your favorite cheese over top.
Put back in oven to melt cheese.