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I had been looking for a Tamale recipe for years. One day I went to the international market and stood in the Mexican aisle till a woman with a full cart came by. I just asked her if she knew how to make Tamales. This is her recipe with a few additions from me.

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5 ounces pork loin

1/4 large onion, halved

1/4 clove garlic

1 dried California Chile pod

1/2 cup water

1/4 teaspoon salt

Tamale Dough:

1/2 cup masa harina

1/4 (10.5 ounce) can beef broth

1/4 teaspoon baking powder

1/8 teaspoon salt

2 tablespoons and 2 teaspoons lard

1/4 (8 ounce) package dried corn husks

1/4 cup sour cream

2 cups Asparagus

4 cups Potatoes

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Erin

Original recipe yields 8 servings (8 rolls)

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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Directions

Prep

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1. Wash the rice in several changes of water until the rinse water is no longer cloudy, drain well, and place in a covered pan or rice cooker with 1 cup water. Bring to a boil, reduce heat to a simmer, and cover the pan. Allow the rice to simmer until the top looks dry, about 15 minutes. Turn off the heat, and let stand for 10 minutes to absorb the rest of the water.

2. Mix the rice vinegar and sugar in a small bowl until the sugar has dissolved, and stir the mixture into the cooked rice until well combined. Allow the rice to cool, and set aside.

3. Mix the imitation crabmeat with mayonnaise in a bowl, and set aside. To roll the sushi, cover a bamboo rolling mat with plastic wrap. Lay a sheet of nori, shiny side down, on the plastic wrap. With wet fingers, firmly pat a thin, even layer of prepared rice over the nori, leaving 1/4 inch uncovered at the bottom edge of the sheet. Sprinkle the rice with about 1/2 teaspoon of sesame seeds, and gently press them into the rice. Carefully flip the nori sheet over so the seaweed side is up.

4. Place 2 or 3 long cucumber spears, 2 or 3 slices of avocado, and about 1 tablespoon of imitation crab mixture in a line across the nori sheet, about 1/4 from the uncovered edge. Pick up the edge of the bamboo rolling sheet, fold the bottom edge of the sheet up, enclosing the filling, and tightly roll the sushi into a cylinder about 1 1/2 inch in diameter. Once the sushi is rolled, wrap it in the mat and gently squeeze to compact it tightly.

5. Cut each roll into 1 inch pieces with a very sharp knife dipped in water.

Reviews
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My review

not bad, but traditional sushi rice should have a bit of salt in it. the correct method is to add about 1 tsp salt per three cups of rice, you dissolve the salt with the sugar in the vinegar, so...

Way too much mayonnaise ratio to finely chopped crabmeat. It drowned out the crabmeat taste. Instead of 1/4 cup mayo, I'd put 1-1.5 tbsp for 1/2 a cup of crabmeat.

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Erin Original recipe yields 8 servings (8 rolls) 1 Serving Servings Per Recipe: Amount Per Serving * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs. ** Nutrient information is not available for all ingredients.

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1/2 cup uncooked short-grain white rice

1/2 cup water

2 tablespoons rice vinegar

1-1/2 teaspoons white sugar

1/4 cup imitation crabmeat, finely chopped

2 tablespoons mayonnaise

4 sheets nori (dry seaweed)

1 tablespoon and 3/4 teaspoon sesame seeds

1/2 cucumber, cut into thin spears

1 avocados - pitted, peeled, and sliced the long way

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lighthousekeeper

"This recipe combines two of my favorites: Chicken Alfredo, and pizza! My husband even likes this, and he isn't fond of chicken!"

Original recipe yields 8 servings

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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1. To Make Sauce: Melt butter in a small saucepan over medium heat. Blend in salt, pepper and flour, then stir in the milk and Romano cheese. Simmer, stirring constantly, until thickened. Remove from heat, cover and set aside.

2. To Make the Garlic Butter: Melt the butter in a small saucepan over medium heat. Blend in the garlic, rosemary, and salt. Cook, stirring constantly, until garlic is tender but not browned. Remove from heat, cover and set aside.

3. To Make the Dough: Pour the warm water into a small bowl and stir in the yeast until dissolved. Allow to rest until yeast foams, about 5 minutes. Mix the vegetable oil, sugar, salt, rosemary, and garlic powder together in a mixing bowl. Stir in the yeast mixture, and gradually stir in the flour. Gather into a loose ball and knead until a smooth ball forms. Cover, and let rest 1/2 hour.

4. Preheat oven to 400 degrees F (200 degrees C). Season the roasted chicken with rosemary, thyme, poultry seasoning, garlic powder and salt. Chop or shred and reserve.

5. To Assemble the Pizza: Spread dough out on prepared pizza stone. Top with cooled garlic butter, covering entire crust. Next spread with Alfredo Sauce (if necessary, warm to spreading consistency), leaving crust edges. Top with chicken, turning to coat with sauce.

6. Bake in preheated oven for 20 minutes, or until bottom crust is lightly browned. Remove from oven and let set for 2 to 3 minutes before cutting.

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My review

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lighthousekeeper "This recipe combines two of my favorites: Chicken Alfredo, and pizza! My husband even likes this, and he isn't fond of chicken!" Original recipe yields 8 servings 1 Serving Servings Per Recipe: Amount Per Serving * Percent Daily Values are based on a 2,000 calorie diet.

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*4 tablespoons butter

*1/4 teaspoon salt

*1 dash ground black pepper

*4 tablespoons all-purpose flour

*1 cup milk

*3/4 cup grated Romano cheese

*2 tablespoons butter

*1 clove garlic, minced

*1 pinch dried rosemary

*1 pinch salt

*1 cup warm water

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Melanie

"This makes a huge meal-sized tray of nachos with lots of good stuff! You can adjust ingredient quantities to suit your preference. Serve with extra chips if required. Great for game day."

Featured in Allrecipes Magazine - Subscribe!

Original recipe yields 12 servings

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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Prep

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1. Cook and stir ground beef in a skillet over medium heat until meat is crumbly and no longer pink, 5 to 10 minutes. Drain excess grease. Stir in taco seasoning mix and water and simmer until beef mixture has thickened, 8 to 10 minutes.

2. Set the oven rack about 6 inches from the heat source and preheat the broiler. Line a baking sheet with aluminum foil.

3. Spread tortilla chips on the prepared baking sheet; top with Cheddar cheese and dot with refried beans and ground beef mixture.

4. Broil in the preheated oven until cheese is melted, watching carefully to prevent burning, 3 to 5 minutes.

5. Top nachos with salsa, sour cream, black olives, green onions, and jalapeno peppers.

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My review

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Melanie "This makes a huge meal-sized tray of nachos with lots of good stuff! You can adjust ingredient quantities to suit your preference. Serve with extra chips if required. Great for game day." Featured in Allrecipes Magazine - Subscribe!

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1 pound ground beef

1 (1.25 ounce) package taco seasoning mix

3/4 cup water

1 (18 ounce) package restaurant-style tortilla chips

1 cup shredded sharp Cheddar cheese, or more to taste

1 (15.5 ounce) can refried beans

1 cup salsa

1 cup sour cream, or more to taste

1 (10 ounce) can pitted black olives, drained and chopped

4 green onions, diced

1 (4 ounce) can sliced jalapeno peppers, drained
1 cup of Potatoes

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Marian Collins

Original recipe yields 6 servings

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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Directions

Prep

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1. In a small saucepan over low heat, combine the cornstarch, cold water, sugar, soy sauce, vinegar, garlic, ginger and ground black pepper. Let simmer, stirring frequently, until sauce thickens and bubbles.

2. Preheat oven to 425 degrees F (220 degrees C).

3. Place chicken pieces in a lightly greased 9x13 inch baking dish. Brush chicken with the sauce. Turn pieces over, and brush again.

4. Bake in the preheated oven for 30 minutes. Turn pieces over, and bake for another 30 minutes, until no longer pink and juices run clear. Brush with sauce every 10 minutes during cooking.

Reviews
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My review

This is a really good one!!! Definitely double the sauce. Here is what I did differently. Used lite soy sauce to cut the salt, increased the garlic, used 1 tsp. minced fresh ginger. A lot of...

This was ok but not great. I used boneless, skinless breasts and baked for 30 min. basting and turning every 10 min. My husband liked it. I thought it was too salty even though I used low-sod...

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Marian Collins Original recipe yields 6 servings 1 Serving Servings Per Recipe: Amount Per Serving * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs. ** Nutrient information is not available for all ingredients.

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1 tablespoon cornstarch

1 tablespoon cold water

1/2 cup white sugar

1/2 cup soy sauce

1/4 cup cider vinegar

1 clove garlic, minced

1/2 teaspoon ground ginger

1/4 teaspoon ground black pepper

12 skinless chicken thighs
3/4 cup of rice