Advertisements

Tamales

To assemble, hold a prepared corn husk flat on one hand, smooth side up. If you need to overlap two husks, have the wide ends in opposite directions (so that it forms a rectangle) and spread the dough over the husks together, just as if they were one husk. With a rubber spatula, spread a thin layer of masa across the husk, but not to the edges. Top with filling spread more thickly through the dough`s center, stopping short of the dough`s edges. Ensure that the dough`s edges meet to enclose all of the filling. Secure the tamale by folding the wrapper over or tying it.To cook tamales, stack them loosely in crisscross directions or standing them on end in a large steamer and steam for about 45 minutes to 1 hour, depending on the size of the tamales. The dough should become firm and spongy and it should not stick to the corn husks.

Coconut
! webbot bot="Include" U Include="../_includes/top.html" TAG="BODY" startspan ! Casale Media 2004 (C) ! Ad Format: Pop Under ! Domain(s): recipegoldmine.com script language="Javascript"! var d=new Date();var r=(d.getTime()%8673806982)+Math.random();var u=escape(window (Upload by user)

Tamarind
TamarindMust be soaked before using. Separate the tamarind pods, pulling away and discarding as much of the outer skin as you can. Cover with water and let the pulp soak for at least an hour (overnight, if possible). Squeeze the pulp well to extract the juice or rub as much pulp as you c (Upload by user)

Tomatillos
TomatillosSelect tomatillos with their husks still drawn tightly around them. Husk and rinse off the sticky residue before using them. (Upload by user)

Tomatoes
TomatoesRoasting tomatoes gives them an exotic flavor. Roasting works best with ripe, red tomatoes. To roast and peel tomatoes, set the oven to broil. Arrange cored tomatoes with their top surfaces about 5 inches from the heat. Broil, turning occasionally, until the skin is blistered and (Upload by user)

Tortilla cups
Tortilla CupsPreheat canola oil in a deep fryer to 350 degrees F to 375 degrees F.Cut slits in a corn tortilla. To do this, lay the tortilla flat. Cut as though you are cutting it into four sections, but only cut to within about an inch of the middle. In other words, do not cut al (Upload by user)

Tripe
TripeTry to use honeycomb tripe, the most tender of the varieties. If the tripe has not come already cleaned, clean it as soon as possible because it perishes very quickly. Start a day in advance of cooking. Mix together 1 cup kosher salt and 1 cup of inexpensive vinegar. Pour about one (Upload by user)

Vanilla extract
Vanilla ExtractTo make, chop 3 or 4 vanilla beans into small pieces. Do not lose any of the little black seeds. Drop the pieces into a clean jar and cover with 1/2 cup brandy and 1/2 cup water. Cover with a tight fitting lid and keep in a dark place, shaking every other day. Vanilla Extr (Upload by user)

Dried minced vegetables
VegetablesuDried, Minced Vegetables/uTo make dried, minced vegetables, preheat oven to 120?F. Spread 1 to 2 cups of finely chopped vegetables (onions, mushrooms, red or green bell peppers, scallions, carrots, or celery) in a thin layer on a cookie sheet. Dry in the oven until (Upload by user)

Yuca
YucaThis root vegetable is never eaten raw.Select firm roots that are odorless, hard and free of cracks and soft, slimy, or moldy spots. Since it spoils rather quickly, keep at room temperature for no longer than 3 days. It can be peeled and frozen for longer storage. If you cut o (Upload by user)

Beef broth
Beef BrothAs a substitute for homemade beef broth when making Tex Mex sauces, make your own broth by mixing 1 1/2 cups of canned beef broth with 1 1/4 cups water. (Upload by user)
TAG: broth, ,

Peppers
PeppersuRoasting Peppers/uuMethod 1/uWarm a cast iron skillet to medium heat. Wash the peppers and remove stem if you desire. Cover the surface of the skillet with peppers. Let peppers cook for 10 to 15 and then turn them over. Continue this process until the pepper be (Upload by user)
TAG: peppers, remove, place, skins, freezer, plastic, ,

Bananas
BananasuOver Ripe Bananas/uIn recipes calling for banana pulp, such as those for banana bread, muffins, or pancake, the easiest way to use the banana is this: Pull it out of the freezer. That`s right. Take it from the freezer to the blender. When you see that bananas are headi (Upload by user)
TAG: bananas, banana, freezer, ,

Woods for grilling
Woods for GrillingMESQUITE: This wood produces a sweet smoke that gives a great flavor to grilled meats. When grilling with mesquite, be sure to use aged wood because the green wood is too oily. Do not use this wood for lengthy smoking or barbecuing of meats. Instead, use hickory or peca (Upload by user)
TAG: flavor, hickory, mesquite, woods, grilling, ,

Ghee
GheeThis is like clarified butter.Heat butter until milk solids separate out. Skim off solids, save them, and use for flavoring vegetables. What is left after the solids are removed is a clear yellow liquid, ghee. Ghee does not burn at high temperatures, and it does not go rancid (Upload by user)
TAG: solids, butter, ,

Sweetened condensed milk
Sweetened Condensed MilkuCaramel Sauce/uFor safety reasons, heating the unopened can (an old cooking method) is NOT recommended.1 (14 ounce) can sweetened condensed milkuOven Method/uPour sweetened condensed milk into 9 inch pie plate. Cover with aluminum (Upload by user)
TAG: sweetened, minutes, condensed, stirring, smooth, caramel, methodpour, thick, colored, ,

Mushrooms
MushroomsuPortobello mushrooms/uThe portobello is the mature cremino (plural: cremini) mushroom, which in turn is simply a brown variant of the commonly cultivated white mushroom. The overgrown mushrooms were often discarded until some forgotten marketing genius started sellin (Upload by user)
TAG: mushrooms, cremini, cremino, ,