Tamales a'la Talierci-Olivo

Recipe makes about 35 tamales...

Tamale Prep Ingredients
1 bag of pre-made "Masa"
16 oz of Lard
Salt
1 bag of corn husks (a bag can make up to 100 tamales)

Mole ingredients:
2 lbs of skirt steak
2 cups of Flour
1/4 cup of cooking oil
Chili paste (see Chili paste ingredients)

Chili Paste ingredients:
1 bag of dry hot chili's
1 bag of dry mild chili's
1 small bag of "Chile de Arbol"
Garlic Powder
1 onion (1/2 will be used to boil with the steak)

Preparation Instructions:

Place the corn husks in a bucket of water at least 8 hours before using them. The husks will be dry and they need to be immersed in water to use them when they get soft.

In a pot, boil the chili paste ingredients in a pot. Boil about 10 of each dry chili and half of the onion, this makes a nice balance so they are not too "hot". The chili's will get soft, once they are easy to penetrate a fork in them, you will use a blender to puree all of the chili's to make a paste. Taste the chili paste to make sure its the right "hot" level. Use the water left in the pot to add to the spiciness. Make sure it's a "paste" not a sauce. Set a side for later use.

Next, boil the skirt steak in a separate pot with the other half of onion, garlic powder and salt to taste. Boil until the steak is easy to shred with just using the fork. When done, shred the steak and place in a bowl, set a side for later use. Save the beef broth, you will need it for the mole.

To prepare the mole, in a clean pot large enough to fit the shredded meat, add 1/4 cup of oil. Heat to medium then blend in the flour until it becomes the consistency of peanut butter. Make sure the flour and oil do not burn. While mixing, and you will need help for this, strain the chili paste into the cooking flour. Use the beef broth to add to the chili paste for straining. While someone is mixing the strained chili paste into the flour, someone else is pouring beef broth through the strainer with the paste. Mix this until the pot is filled half way with liquid. Once you made what looks like a chili gravy, add the steak and mix it together.

Let the mole cool down before using for the tamales at least 1 hour.

Finally, prepare the masa with melted lard and about 1/2 cup of salt. Mix the ingredients until the masa is the consistency of a spreadable dough.

Spread the masa on the soft side of the corn husk. Once it is spread evenly on the whole husk, add about a spoonful of beef mole in the center and fold. Fold the short end first and then roll into a small buritto-like shape.

In a large pot, place about 2 inches of water and use a metal rack to steam the tamales. They will steam for about 2 hours before ready to eat.

Enjoy!

they can be made ahead and frozen

Snickerdoodle Cookies

• 1/2 cup (1 stick) butter, softened
• 1 cup sugar
• 1/4 tsp baking soda
• 1/4 tsp cream of tartar
• 1 egg
• 1/2 tsp vanilla
• 1 tsp cinnamon
• 1 1/2 cups flour
• 4 Tbsp sugar
• 1 1/2 tsp cinnamon

Beat the butter, add 1 cup of sugar, baking soda, and cream of tartar. Blend in the egg and vanilla.

Add one teaspoon of cinnamon and the flour, mixing it well.  (the cinnamon in the dough is the what makes these cookies the best)

Form into a ball, cover with plastic and chill for about 1 hour.  (we don't always have the time - or patience - for this part)

Preheat the oven to 375°.

Mix the 4 tablespoons of sugar and 1 1/2 teaspoons of cinnamon in a bowl. Form the dough into balls and roll in cinnamon sugar to coat. 

Place the balls about 2" apart on ungreased cookie sheet.  Bake for 10 or 11 minutes (till the edges start to take a golden color)

Remove from pan to cool.

Enjoy!

Aji de Gallina - Peppered chicken?

We visited Lima and Machu Picchu this year and had an amazing time. We also gained a few pounds cause the food there was DELICIOUS. Carmen was our host and cook most of the time and her food was even better than at restaurants. She was kind enough to share some of the recipes with us. The Aji de Gallina was Jason's favorite.

Ok, so some of the ingredients(for this one, mainly the peppers) were difficult to find so we replaced them, still it came out pretty good.

• 1 chicken breast
• 4 aji amarillo - yellow Peruvian pepper or yellow/orange chili peppers
• 1 small onion
• 2 garlic cloves
• 1 can of evaporated milk
• bread (about 6 slices of a loaf of white bread - remove the crust)
• turmeric or  Spanish saffron
• chicken broth
• Parmesan cheese

Cook the chicken in broth, save the broth. Shred the chicken

Soak the bread in the evaporated milk

Fry the onion with the aji amarillo, garlic and salt. Once cold, put in blender with turmeric,  the bread and evaporated milk, and about 1 cup of broth.

 Put in a pan over low heat, add the chicken, and Parmesan cheese.  We ate it served over rice or potatoes but I'm sure it will be good over pasta as well.

Baklava

This is a delicious and easy recipe but time consuming so I don't make it too often. But we normally have it for Thanksgiving and Christmas.

• 1 package phyllo dough (16 oz)
• 1 1/2 cup finely chopped pecans (or walnuts)
• 1 cup coconut
• 1/2 cup brown sugar
• 1 tsp cinnamon
• 1/4 tsp nutmeg
• 1 cup butter (or margarine) melted
• 3/4 cup sugar
• 3/4 cup water
• 2 Tbp honey
• 2 tsp lemon juice

Thaw the phyllo dough and cut the sheets in half (crosswise - to have rectangles about 13x9"). It is important to cover the sheets with a damp dishtowel or the phyllo sheets will dry out and crack.
In a bowl mix the chopped nuts, coconut, brown sugar, cinnamon and nutmeg.
 Butter the bottom of a a 13x9 pyrex and put one sheet of phyllo in the pan, immediately brush with the melted butter - use a soft brush or i use 2 or 3 cotton balls (if using cotton balls they have to be replaced more than once).
Keep adding phyllo sheets one at a time, buttering the sheets immediately after.

After about 15 sheets (I never really count them but we need 3 layers of dough) spread half of the nut mixture over the phyllo in the pan.
Repeat the process with another 15 sheets - the first one after spreading the nut is kind of tricky so be careful not to tear the phyllo too much.
Spread the rest of the nut mixture and repeat the process with the rest of the phyllo dough so it ends with phyllo.
Cut the phyllo into diamonds - yes, before cooking. It doesn't need to go all the way to the bottom, just to about the top layer of the nut mixture.
Bake at 350º for about 40 to 45 minutes ot till gold-soft brown
While doing the dough layering, put the white sugar, water and honey to boil, simmer for about 10 minutes (it thickens a bit). Remove from the heat and add the lemon juice.
While still hot (or warm) pour the syrup over  the pastry.
Finish cutting along the diamond line to allow the syrup to reach every piece.
Cool and enjoy


This recipe freezes well - if you have any leftovers.

Worlds Greatest Chocolate Chip Peanut Butter Cookies!!

Total Time: 30 mins
Makes: 2.5 dozen

I actually created this recipe myself using a combo of 4 different cookie recipes!!! Hope you enjoy my masterpiece! -Amanda

You need:
*3/4 c peanut butter
*1/3 c sweeten condensed milk
*1/2 c shortening
*1/3 c white sugar
*1/2 c brown sugar
*1 egg
*1 tsp vanilla extract
*1 1/2 c flour
*1tsp baking soda
*desired amount of chocolate chips

To Do:
*Pre-heat oven to 375.
*Combine all wet ingredients in one bowl.
*Combine dry ingredients in another bowl.
*Add the dry ingredients to wet ingredients and mix well.
* place on greased pan and cook for 8 mins exactly

*Let cool and ENJOY!

Easy, Tasty Meat Lasagna

Total Time: 1hr 45mins

You Need
* 2 lbs ground beef
* 24-32 oz tomato sauce
* 1 lb cottage cheese
* 1 lb sour cream
* 16 oz mozzarella cheese shredded
* 1 c Parmesan cheese
* 1 box oven ready lasagna noodles
* 11x15 pan

  Pre heat oven to 350° 

 Brown ground beef in pan with desired seasonings (I use garlic salt, oregano and stake seasoning).

In large pot put tomato sauce (make sure it is big enough to add meat in) and desired seasonings (I use oregano, minced garlic, pinch of salt, pepper, parsley, and a little sugar).

When meat is cooked add to sauce making sure to first drain grease.

Combine cottage cheese and sour cream in bowl, mix well.

Put a little of meat sauce on bottom of pan (just enough to cover bottom)

Then make layers in this order:

1.      noodles

2.      half of cottage cheese mixture
3.      mozzarella and Parmesan cheese
4.      half of meat sauce
5.      repeat 

 On last layer of meat sauce put lots of (or what remains of) the mozzarella and parmesan cheese.

 Cover with foil and bake for 1 hour.

Remove foil and bake for 15 more mins.

Serve with garlic bread and enjoy!

Almond Poppy seed Cake

• yellow cake mix
• 1 cup water
• 1/2 cup oil
• 4 eggs
• 1 pck vanilla instant pudding
• 2 tablespoons poppy seed
• 2 tablespoons almond extract

Mix all ingredients together till is creamy. Pour into greased and floured pan and bake at 350˚ for 45-55 minutes or till it's done.

Carrot & Pineapple Cake

• 4 eggs
• 2 cups sugar
• 1 1/2 cups oil
• 2 cups flour
• 2 tsp baking powder
• 1 1/2 tsp baking soda
• 1 tsp salt
• 2 tsp cinnamon
• 2 cups grated carrots (I put the carrots through the juicer and then mix them back again)
• 1 (8 1/2 oz) can crushed pineapple - drained
• you may add chopped nuts if you like - about 1/2 cup

Beat the eggs and sugar very well. Add oil, carrots, pineapple and nuts. Add the flour, baking powder, soda and salt and pour into greased and floured cake container.
Bake at 350˚ for 50-60 minutes or till cake is ready.

Broccoli Casserole

• 2 (10 oz) pkg frozen chopped broccoli
• 3 cups cottage cheese
• 3 eggs
• 6 tablespoons margarine
• 1/3 cup flour
• 1/4 cup chopped onion
• 1 (8 oz) can corn
• 1/2 lb cheddar cheese (or any other cheese you like)
• 1/2 tsp salt
• 1/4 tsp pepper

Cook broccoli and drain. Meanwhile mix cottage cheese, eggs, 4 tablespoons of margarine (ok, if you put all 6 tablespoons is no big deal but you are going to need 2 more later) and the flour in a bowl - mix till cottage cheese is smooth and creamy. Add the broccoli, chopped onion, drained corn, cheese, salt and pepper. (if you like hot/spicy food, this is the time to add a teaspoon or two of hot sauce).

Pour into a greased casserole. Top with a couple of tablespoons of parmesan cheese, bread crumbs, fried onion crumbs, or any other topping you like.

Bake at 350˚ for about an hour or till it is set.

Cowboy Caviar

1 can shoepeg corn, drained
1 can black-eyed beans, drained
1 can black beans, drained
1 or 2 tomatoes
1 bunch cilantro
1 small bunch of green onions
2 avocados
1 tsp cumin
1/8 tsp salt
¼ cup red wine vinegar
¼ cup olive oil
2 cloves garlic

Pour the corn, peas, and black beans into a large bowl. Chop the tomato, cilantro, green onions and avocados and add to bowl. Add the cumin, salt and garlic to the bowl. Pour the vinegar and oil into the bowl. Mix and serve.

I learned this one at Relief Society night, it's an easy and great appetizer.

Ramen Noodle Cabbage Salad

Mix
½ head of cabbage, shredded
5 green onions, chopped
¼ cup slivered almonds, toasted
¼ sesame seeds, toasted
1 pkg chicken flavor ramen noodles

For the dressing mix
¼ cup vinegar
¼ cup oil
Ramen noodle seasoning packet

After mixing toss with cabbage mixture

Spinach Puffs

Four 10 oz. packages frozen chopped spinach
4 cups herbed stuffing mix
4 large onions, finely chopped
12 eggs, beaten to blend
1 1/2 C. butter, melted
2 C. grated parmesan cheese
2 T. garlic salt
1 t. thyme
2 T. pepper

Thaw spinach and squeeze dry. Combine all the ingredients in a mixing bowl. Mix well. Form mixture into 1 inch balls. Place on a greased baking sheet. Freeze until firm. Place in plastic storage bags until ready to use.

To serve:
Preheat oven to 375°F. Place spinach puffs on a baking sheet. Bake for 20 -25 minutes until puffed and golden.

Best No Crust Cheesecake

• 2 pkg cream cheese (8 oz each)
• 2/3 cup plus 3 tablespoons sugar
• 3 large eggs
• 1 1/2 teaspoon vanilla
• 8 oz sour cream

Beat together cheese, 2/3 cup sugar, eggs, and 1/2 tsp vanilla.
Pour into 9" buttered pie plate. Bake at 350˚ for 25 to 30 minutes. Cool cake for 20 minutes on wire rack.
Mix together sour cream, 3 tablespoons sugar and 1 teaspoon vanilla. Spread on top of cake. Bake again at 350˚ for 15 to 20 minutes.