Turkey Tamale Pie
Ingredients| 1 corn husks, dried, * 1 almond red sauce, ** 3/4 lb turkey breast, cooked, *** 1 cup almonds, toasted, slivered 1 cup golden raisins 1/2 cup red bell pepper, chopped 4 oz green chile, chopped, 1-2 cn TAMALE DOUGH 2 cup corn tortilla mix, instant 1/2 cup shortening 2 cup chicken broth 2 tsp baking powder 1/2 tsp salt GARNISH 1 sour cream |
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* There should be enough corn husks to line a 10-dia. springform
pan. ** See Sowest2 *** Turkey Breast should be cut into 1/2-inch
cubes. Rinse corn husks and remove silk; cover husks with warm water
and let stand until softened, at least 2 hours. Prepare Almond Red
Sauce. Mix 1/2 cup of the sauce and the remaining ingredients except
the Tamale Dough and sour cream; reserve. Prepare tamale dough;
reserve. Heat oven to 350 degrees F. Drain corn husks; pat dry. Line
greased springform pan, 10 X 3-inches, with corn husks, extending
pointed ends of husks over the side of the pan. Spread half of the
Tamale Dough over the husks on the bottom of the pan; cover with
turkey mixture. Spread remaining dough over turkey mixture up to the
edge of the pan. Cover the top of the pan with a piece of heavy-duty
aluminum foil, 15 inches long, shaping down over the side of the pan,
(The pointed ends of the corn husks will bend down against the
outside of the pan). Bake until dough is set and slightly dry, about
1 1/2 hours Carefully remove the side of the pan. Serve with
remaining warm Almond Red Sauce and the sour cream.
TAMALE DOUGH:
Beat all the ingredients in a large bowl, with an electric mixer, on
low speed, scraping constantly, until well blended. Beat on medium
speed for an additional minute.
Servings:
8
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pn Pepper, red; 1 c Corn, whole kernel; 1/4 c Onions, green; chopped 1/2 pk Dried corn husks for tamales ~(about 20) soaked 2 hours* x Saucy Salsa (see Fresh Salsa recipe) Recipe By : From: [email protected] Date: Sun, 12 Nov 1995 21:45:56 ~0500 (Upload by user)
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Types Of Chile Peppers 1
Poblano ~Appearance: thick fleshed, shaped like a bell pepper with collapsed sides tapering to a point; 3" to 5" long, 2" to 3" wide near the stem; grows dark green and becomes dark red when fully matured. ~Flavor: smoke roasted and earthy with full, green flavor (Upload by user)
TAG: ", dried, scale, flavor, 3", ~firepower, ~appearance, sauces, ~best, pepper, cayenne, 1", dishes, crushed, fresh, ripens, 6", peppers, fleshed, thick, 2", grows, roasted, ~flavor, mexican, ,
Poblano ~Appearance: thick fleshed, shaped like a bell pepper with collapsed sides tapering to a point; 3" to 5" long, 2" to 3" wide near the stem; grows dark green and becomes dark red when fully matured. ~Flavor: smoke roasted and earthy with full, green flavor (Upload by user)
TAG: ", dried, scale, flavor, 3", ~firepower, ~appearance, sauces, ~best, pepper, cayenne, 1", dishes, crushed, fresh, ripens, 6", peppers, fleshed, thick, 2", grows, roasted, ~flavor, mexican, ,
Types Of Chile Peppers 2
Habenero (Bahamian, Scotch bonnet) ~Appearance: short, stocky, lantern shaped; 1" to 2«" long, 1" to 2" wide; ripen to red, yellow, orange or white; most frequently dark orange. Flavor: distinctly floral and fruity with delayed action nasal flame that snea (Upload by user)
TAG: ", shaped, chile, scale, ~best, ~firepower, 1", ~appearance, 3", flavor, ~flavor, orange, sauces, 4", dried, fresh, bonnet, 2", salsa, medium, ,
Habenero (Bahamian, Scotch bonnet) ~Appearance: short, stocky, lantern shaped; 1" to 2«" long, 1" to 2" wide; ripen to red, yellow, orange or white; most frequently dark orange. Flavor: distinctly floral and fruity with delayed action nasal flame that snea (Upload by user)
TAG: ", shaped, chile, scale, ~best, ~firepower, 1", ~appearance, 3", flavor, ~flavor, orange, sauces, 4", dried, fresh, bonnet, 2", salsa, medium, ,
U.s. Army Chili 1896 1944
Soldiers of the U.S. Army on the Western frontier had been eating chili since the war with Mexico (1846) but not necessarily in their messes. The first Army publication to give a recipe for chili was published in 1896, The Manual For Army Cooks (War Department Document No18). By (Upload by user)
TAG: water, chili, chile, boiling, ,
Soldiers of the U.S. Army on the Western frontier had been eating chili since the war with Mexico (1846) but not necessarily in their messes. The first Army publication to give a recipe for chili was published in 1896, The Manual For Army Cooks (War Department Document No18). By (Upload by user)
TAG: water, chili, chile, boiling, ,
Uncle Buck s Venison Chili
Recipe by: Uncle Buck s Venison, Littleton, NH Heat olive oil in large saucepan. Add onions, garlic and bell peppers. Fr until soft. Brown all meat and add to above. Stir in tomatoes, tomato paste, seasonings and beef stock with a wooden spo Bring to a boil. Redu (Upload by user)
TAG: chili, venison, uncle, ,
Recipe by: Uncle Buck s Venison, Littleton, NH Heat olive oil in large saucepan. Add onions, garlic and bell peppers. Fr until soft. Brown all meat and add to above. Stir in tomatoes, tomato paste, seasonings and beef stock with a wooden spo Bring to a boil. Redu (Upload by user)
TAG: chili, venison, uncle, ,
Uncle Shel s Salsa Picante De Chile Chipotle
4 ea chipotle chiles, stemmed and quartered including seeds 3 ea pasilla negro chiles, stemmed and quartered including seeds 4 ea cascabel chiles, stemmed and broken, including seeds 1/4 ts fresh ground black pepper 3/4 c water 1/2 c cider vinegar or Japanese rice vinegar 1 ea (Upload by user)
TAG: vinegar, salsa, chiles, seeds, water, quartered, chipotle, stemmed, including, ,
4 ea chipotle chiles, stemmed and quartered including seeds 3 ea pasilla negro chiles, stemmed and quartered including seeds 4 ea cascabel chiles, stemmed and broken, including seeds 1/4 ts fresh ground black pepper 3/4 c water 1/2 c cider vinegar or Japanese rice vinegar 1 ea (Upload by user)
TAG: vinegar, salsa, chiles, seeds, water, quartered, chipotle, stemmed, including, ,
TAG: husks, dough, tamale, turkey, remaining, cover, sauce, ,
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