|Food in History (Penguin Cookery Library)|
|by Reay Tannahill|
Spanning over half a million years, this describes the world history of food and the way in which food has influenced the whole course of human de...
1 - 10 of 51 for masa flour
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Cut away all ... remaining ingredients (except flour or masa harina). Bring to ... (optionally) with shredded cheese on top. Approximately 10 servings.
Brown chicken in ... minutes. Dissolve 2 tablespoons masu marina or 1 tablespoon of flour in 2 tablespoons water and add to mixture. Cook until thickened.
Place all ingredients in a 2 qt covered microwaveable casserole dish. Whisk well and mix until batter is smooth and uniform. Cover and microwave on ...
1. Using a large skillet cook the onions in half of the olive oil until nearly translucent. Add the garlic to the skillet and cook for 1 more minute. ...
Soak corn husk ... moisture. Mix tortilla flour and 2 2/3 ... boiling; cover and steam over medium heat 1 1/2 hours. Add water as needed. Makes 18 tamales.
Add shortening and ... chili powder and flour together with enough ... fluffy. Cut in masa harina and baking ... minutes. Remove corn husks before eating.
Heat oil and cook onions until soft. Add beef and cook until brown; drain fat. Stir in rest of ingredients except olives and cheese; mix well and add ...
You may substitute ... tortillas. Special corn flour for making tortillas. ... bowl, combine the masa, flour and ... for 25 minutes. Makes 12 enchiladas.
Place husks in ... covered, overnight. Mix flour and water to ... or broth, and boil; cover and steam for 40 minutes. Add water, if needed. Makes 3 dozen.
Cut husks from ... Combine with tortilla flour; mix well. ... minutes or until tamale pulls away from wrapper, adding water as needed. Makes 36 tamales.
Result Page: 1
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