ours depending on thickness.
Tamales will come easily off the
ake strips for tying the tamales.
Take about 1 cup
Preheat oven to 350\u00b0.
Combine sweet potatoes, 3/4 stick softened butter, sugar, nutmeg, cinnamon, eggs and evaporated milk.
Pour into buttered casserole dish.
Bake for 20 minutes. While souffle is baking, melt 1/2 stick butter; stir in cornflakes, brown sugar and nuts.
Spread on top of souffle. Cover with miniature marshmallows and continue baking until set. If canned potatoes are used, use only 1/2 cup milk.
Makes 4 to 6 servings.
Cook potatoes in a large saucepan in
enough salt water to cover.
Cook about 15 minutes or until
tender.
Drain
and set aside.
Spread pie filling in an 8\tx
8
x
2-inch baking dish. Arrange cooked potatoes on top.
In a small mixing bowl stir together cranberry sauce, apricot
preserves
and
orange marmalade.\tSpoon over sweet potatoes.
Bake uncovered at 350\u00b0 for 20 to 25 minutes.
Place the sweet potatoes in a pot and cover with cold water. Bring the potatoes to a boil over high heat. Reduce the heat and simmer about 20 to 30 minutes, until the potatoes are done. Check by piercing with a fork; there should be no resistance. Drain well.
Mash the sweet potatoes with a potato masher or fork, or use a food mill.
Add the lime juice and stir well. Add the milk and stir. Add Cajun seasoning, to taste.
Cook potatoes; drain and mash while still warm.
Add balance of ingredients (except marshmallows), as listed, stirring well after each addition.
Grease an ovenproof casserole; add mashed sweet potatoes.
Top with miniature marshmallows, just to cover top of the potato mixture.
Bake at 325\u00b0 for 45 minutes.
re pliable, proceed with the recipe. If not steam the banana
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
Add 1 Tablespoon oil to a large pan and saute the dry rice for 2 minutes over medium high flame then add the chopped onion, sweet pepper and cilantro and saute another 2 minutes. Add water or chicken broth, bring to a boil, cover and reduce heat to simmer until rice is tender (20-35 minutes). This is also the recipe for Tico rice used in favorites like tamales and Gallo Pinto.
r until you smell a sweet roasted aroma, checking often to
ou plan to form the tamales, clean the husks under running
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.
ime and Ginger (recipe#100440); Spicy Habanero Jelly (recipe#68981); Fig Preserves
he masa flour (Maseca for Tamales), corn oil, salt, baking powder
ater to a boil. Add tamales with the open side up
ater to a boil. Add tamales with the open side up