|Biochemistry of Foods, Second Edition|
|by N.A. Michael Eskin|
Since the first edition of Biochemistry of Foods was published there have been a number of introductory texts in Food Chemistry/Biochemistry.
Results 1 - 10 of 20 for tamales no husk
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Combine these ingredients ... packages of corn husks in a large ... to fill the tamales. Using your ... the pointed end (no masa is there) ... result is to resteam.
Soak corn husk in warm water ... corn husk. Roll tamales jelly roll style ... steam over medium heat 1 1/2 hours. Add water as needed. Makes 18 tamales.
Place meat, suet, ... aside for cooking tamales. While meat is cooling place corn husks in hot water ... freezes well. Makes approximately 10 to 12 dozen.
Add shortening and ... pan drippings. Clean husks and soak in ... of husk. Stack tamales on a rack ... steam for 45 minutes. Remove corn husks before eating.
In medium mixing ... and fluffy. Drain husks; pat dry. ... In steamer, steam tamales until firm, 30 ... 24 (7 x 6-inch) pieces of foil instead of husks.
Soak corn husks in warm water ... to masa dough 1/2 can crushed, drained pineapple, 3/4 cup raisins, chopped nuts or dried fruit (soaked in warm water).
In a large ... using for the tamales. Husks: Soak husks ... steaming for about 45 minutes to 1 hour. Turn off and let set about 10 minutes. Remove and serve.
Buy maza at any tortilla factory. Add about 2 cups meat juice to maza. Cook meat in pot until tender. When cool take from pot and put into chile ...
Cook clean husks from fresh corn ... Mission Field I used to add cooked red bell peppers to the mixture. I also stir tomato paste into the corn meal mixture.
Combine all ingredients ... ends of corn husks and cover with ... needed. Makes 24. Chicken can be substituted for beef and chicken broth for beef broth.
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