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Old 01-22-2006, 12:40 PM   #11
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mmm, tamales, we don't get them here in Holland. Did you make them yourself Texasgirl? If so, are you willing to share your recipe?
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Old 01-22-2006, 01:46 PM   #12
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Suus, this is where I got the recipe. Just follow exactly, and they come out really good. Remember to keep the stock from the chicken and pork.
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Old 01-22-2006, 03:30 PM   #13
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Quote:
Originally Posted by texasgirl
Suus, this is where I got the recipe. Just follow exactly, and they come out really good. Remember to keep the stock from the chicken and pork.
And to keep checking your water when you're steaming. It's easy to forget about and you don't want all your hard work wasted.
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Old 01-22-2006, 04:10 PM   #14
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Tip: put a penny in the water. It rattles. When the water get's low, it will change it's pitch.
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Old 02-06-2006, 03:24 PM   #15
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I'm with guts -- I put a dollop of a favorite sauce (Mrs Renfrews is my current favorite brand of salsas and sauces), then nuke. It doesn't take long, and the sauce/salsa keeps it moist.
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