op bag, add the drained Quick Pickles and flour and shake
f a steamer basket. Stand tamales upright in basket (don't
double batch of the recipe, make sure to cook the
drain the water and let tamales rest for atleast 2 hours
e going to roll the tamales on to keep things tidy
ouble this portion of the recipe and freeze half, it holds
Spray Pam in a 9 x 13-inch or 8 x 8-inch baking dish.
Put cooked rice in dish.
Place hot tamales, which have been unwrapped and cut into 1 to 2-inch pieces, on top of the rice.
Spread the can of chili on top of the hot tamales.
Slice or grate cheese on top of hot tamales.
Bake in a 350\u00b0 oven for about 25 minutes or until bubbling.
You may heat in microwave.
Serve warm with chip and cheese dip.
Open your tamales and take the paper off place in the bottom of a basic casserole dish. Cut up some cream cheese which I like best, and scatter around on top of tamales -- or spread sour cream. Add Chopped green onions,corn whatever you like or neither. cover with chili, then top with cheese. Then sprinkle crushed corn chips, french fryed onions, or Nacho Doritos on top -- Lightly cover with tin-foil, Bake at 350 for about 20 mins or until hot and bubbly uncover for the last 3-5 minutes.
he masa flour (Maseca for Tamales), corn oil, salt, baking powder
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.
Remove wrappers from tamales and put in a 2-quart casserole dish.
Pour chili on top.
Cook in microwave for 4 minutes. Sprinkle cheese on top.
Return to microwave for 20 to 30 seconds.
ool and use to make tamales now or freeze for use
Spread chili in bottom of a Pyrex dish.
Unwrap tamales and put on top of chili.
Spread another layer of chili.
Add desired amount of cheese on top.
Heat either in microwave or in oven until hot and bubbly (add cheese last 5 to 10 minutes).
Simmer for 1 1/2 to 2 hours in covered pot. Tamales and sauce may be frozen after cooking for future use.
o 350 degrees.
Drain tamales, reserving 1/2 of sauce
seal edges well.
Place tamales, in batches, in steamer and
Use this sauce for traditional tamales, recipe #15286.
Note: When working
\"TAMALES\":.
Combine the peanut butter
ntil ready to use.
Tamales: Place corn husks in a
Layer tamales in a 9-inch by 13-inch casserole dish (no smaler). You will have two rows of twelve tamales.
Mix green chilies and olives; sprinkle over tamales.
Mix Chicken ala King and evaporated milk. Spread over the tamales.
Top with cheese.
Bake at 325\u00b0F for 45-60 minutes or until it bubbles.
After baking, allow dish to sit for 10-15 minutes before serving.