See this at: notmartha.org| Added on 02/12/09

The dessert in a jar thing came at me in a few different ways. First was the mention of cakes baked in a jar over at Angry Chicken, and then with...

See this at: notmartha.org| Added on 02/12/09

I had an occasion calling for bacon themed food and my mind immediately turned towards the famed bacon mat. I needed something a little more...

See this at: notmartha.org| Added on 02/12/09

I first saw this in a dim sum restaurant, and it is so charming I had to make some for myself. I love food shaped like other food! I have seen the...

See this at: yummyfun.com| Added on 02/12/09

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See this at: sonofthesouth.net| Added on 12/12/06

Hot Tamale Ingredients | Cook Tamale Meat | Make Tamales Welcome to the My Hot Tamale, Recipe Page. We are going to take you step by step though the process. We don't simply give you a list of ingredients and some cryptic instructions, we take you... See more

Hot Tamale Ingredients | Cook Tamale Meat | Make Tamales Welcome to the My Hot Tamale, Recipe Page. We are going to take you step by step though the process. We don't simply give you a list of ingredients and some cryptic instructions, we take you through it step by step with pictures. With this site you simply can not go wrong. You will be able to make the most mouth watering Mexican Food dish that you have ever tasted, Guaranteed! Most people are intimidated by making tamales, but there is no need to be. The key thing is plan things out. You need to make sure that you have all ingredients and equipment before you start. We break the instructions into three parts. First, you need to gather up the ingredients, and equipment. Second, you will need to cook the meat that serves as the heart of the hot tamale. Finally, you need to cook the tamales. We suggest making this a two day process. Gather the ingredients and cook the meat on day 1, and then prepare and cook the tamales on day 2.... See less

See this at: texmextogo.com| Added on 12/12/06

LET’S TALK TAMALES…… Mexican tamales (tamal is the Mexican "singular" use of the word) are packets of corn dough with a savory or sweet filling and typically wrapped in corn husks or banana leaves. The packets are steamed and then eaten. Tamales have... See more

LET’S TALK TAMALES…… Mexican tamales (tamal is the Mexican "singular" use of the word) are packets of corn dough with a savory or sweet filling and typically wrapped in corn husks or banana leaves. The packets are steamed and then eaten. Tamales have been found back to pre-Colombian (before Columbus) Mexico and possibly even further. It is well documented by Friar Bernardino de Shaagun in the 1550's that the Spaniards were served tamales by the Aztecs during their first visits to Mexico. Tamales were made with beans, meats and chiles and cooked on the open fires as well as on comals (griddles). Dried corn husks are the most commonly used tamal wrapper. Each style of tamal uses a very specific type of masa (corn dough). The filling for the tamal can be anything from squash or beans, to fish, chicken, beef, pork, pumpkin seeds, hard cooked eggs, even dove breast. Even a century ago, tamale-making was such a time-intensive process that tamales were considered a special occasion dish, made... See less

See this at: mexgrocer.com| Added on 12/12/06

Now comes the fun part. Divide the masa into 16 balls. Open up the corn husks and tear 16 1/4 inch wide strips off husks for typing up the tamales. Lay a corn husk on your counter and pat dry with paper towel. Place a ball of masa on it and flatten... See more

Now comes the fun part. Divide the masa into 16 balls. Open up the corn husks and tear 16 1/4 inch wide strips off husks for typing up the tamales. Lay a corn husk on your counter and pat dry with paper towel. Place a ball of masa on it and flatten into a square shape. Put a heaping spoonful of filling inside. Pick up the two long sides of the husk, fold them over into the middle and enclose. Roll the flaps of the husk in the same direction around the tamale. Fold the small, pointy bottom end up to close off the bottom and secure the tamale by tying it up in a bow. Repeat for all 16 tamales. These can keep in the refrigerator for a few days before being steamed. To steam, line a steaming pan (Mexican or vegetable steamer) with extra corn husks. Put about two inches of water in the bottom of the pan. Gently place tamales inside and cover pan. Simmer until steaming hot-about an hour. (Short cut: You can also microwave them, a few at a time for about three minutes.) See less

See this at: cooks.com| Added on 12/12/06

2 c. flour 3 tsp. baking powder 1/2 tsp. salt 1 tbsp. shortening Oil for deep frying Sift dry ingredients together in bowl. Cut in shortening until...

See this at: allrecipes.com| Added on 12/12/06

Join My Allrecipes today — the best way to save, organize, and share recipes, meals, reviews, photos and more. It’s free! | Learn more. Already a...

See this at: creativehomemaking.c...| Added on 12/04/06

Download free party games and activities for kids, crock pot recipes, homemade household cleaning product recipes, jello recipes, a weekly menu planner, homemade facial mask and scrub recipes, and more! Enter your name and email address below, and... See more

Download free party games and activities for kids, crock pot recipes, homemade household cleaning product recipes, jello recipes, a weekly menu planner, homemade facial mask and scrub recipes, and more! Enter your name and email address below, and complete download instructions will be emailed immediately when you sign up for CreativeHomemaking.com's free weekly newsletter. Every issue of Creative Homemaking includes recipes, cleaning hints, home decorating ideas, organizing tips, questions from our readers, and more! See less

See this at: 101cookbooks.com| Added on 11/07/06

I've wrangled up a beautiful collection of quirky pumpkins and winter squash over the past week - white "ghost" pumpkins, blue Hokkaido, carnival and...