Tamales Ala King Recipes

Steps:

• Cook and stir drained mushrooms and green pepper in butter or margarine over medium heat for 5 minutes. Remove from heat.
• Blend in flour, salt, and pepper. Cook over low heat, stirring constantly, until mixture is bubbly. Remove from heat.
• Stir in instant bouillon, milk, water, and reserved mushroom liquid. Heat to boiling, stirring constantly. Boil and stir for 1 minute.
• Stir in chicken and pimiento. Heat through.

Steps:

• Preheat oven to 350°F.
• Shuck husks off tamales and place, single layer, in a 9x13 baking dish.
• Mix all other ingredients (except for shredded cheddar cheese for top) until well blended. It will have a very soupy consistency.
• Pour over tamales and bake for 30 minutes or until bubbling hot.
• Sprinkle w/ cheddar cheese and bake a few more minutes until melted.
• Serve hot!

Steps:

• Place pork into a Dutch oven with onion and garlic, and add water to cover. Bring to a boil, then reduce heat to low and simmer until the meat is cooked through, about 2 hours.
• Use rubber gloves to remove stems and seeds from the chile pods. Place chiles in a saucepan with 2 cups of water. Simmer, uncovered, for 20 minutes, then remove from heat to cool. Transfer the chiles and water to a blender and blend until smooth. Strain the mixture, stir in salt, and set aside. Shred the cooked meat and mix in one cup of the chile sauce.
• Soak the corn husks in a bowl of warm water. In a large bowl, beat the lard with a tablespoon of the broth until fluffy. Combine the masa harina, baking powder and salt; stir into the lard mixture, adding more broth as necessary to form a spongy dough.
• Spread the dough out over the corn husks to 1/4 to 1/2 inch thickness. Place one tablespoon of the meat filling into the center. Fold the sides of the husks in toward the center and place in a steamer. Steam for 1 hour.
• Remove tamales from husks and drizzle remaining chile sauce over. Top with sour cream. For a creamy sauce, mix sour cream into the chile sauce.

Steps:

• Saute onion in butter.
• Blend in flour& salt.
• Add broth.
• Cook& stir until thickened.
• Add chicken& vegetables.
• Heat until bubbling.
• Pour into casserole dish.
• Cut biscuits into fourths, and place on top of casserole.
• Bake at 425 for 8-10 minutes.

Steps:

• Saute onion and celery until tender.
• Combine almond milk with flour in large pot, heat slowly to make white sauce.
• Add all ingredients, mix together and heat.
• Serve over rice or noodles or toast.

Steps:

• Place into a mixing bowl and combine chicken, pepper, salt and onion powder and set aside for 15 minutes.
• Melt the butter and flour and make a white roux, add salt and onion powder and blend well.
• Add in the chicken broth and bring to a simmer and when the mixture start to thicken adds half and half and whisk mixture at a simmer to thicken.
• Stirring the mixture and add in the chicken pieces and simmer for 10 minutes.
• Add in pea and carrot and eggs pieces and mix well and simmer for 5 minutes.

Steps:

• In crock pot mix together all ingredients except sour cream.
• Simmer on low at least 3 hours or you can let it simmer all day on low. About 1/2 hour before you serve add sour cream and mix well. When it come3s back up to desired temperature it is ready to serve.
• Serve over biscuite, Mashed potatoes, or toast points.