Cooking with Too Hot Tamales: Recipes & Tips from TV Food's Spiciest Cooking Duo by Susan Feniger and Helene Siegel and Mary Sue Milliken

  • Marinated olives

    from Cooking with Too Hot Tamales: Recipes & Tips from TV Food's Spiciest Cooking Duo Cooking with Too Hot Tamales by Susan Feniger and Helene Siegel and Mary Sue Milliken

    • Categories: Canapés / hors d'oeuvre; Vegan; Vegetarian
    • Ingredients: green olives; coriander seeds; dried oregano; garlic; olive oil
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Notes about Recipes in this book

  • Turkey tamales with fresh cranberry salsa

    • peaceoutdesign on December 27, 2024

      I only made the salsa and it was delicious. Make sure that you chop the cranberries in a food processor to get a good fine chop. I served these along a tamale casserole and they went perfectly together.

  • Vanilla flan

    • Bloominanglophile on September 15, 2013

      This and the homemade sweetened condensed milk recipe is the same as those in their book Mesa Mexicana. I love this flan, and I prefer it over those made with cream cheese. Some tips: Add a small squeeze of lemon juice to the sugar and water before caramelizing to prevent crystallization. Cook your caramel slightly darker than the shade you want--it always seems lighter once poured in the pan. To help judge when the flan is done: it is not ready yet if it moves like waves when the side of the pan is tapped (like ripples of water when a stone is thrown into a pond); when it moves as one mass and "rocks" like a rocking horse when the pan is lightly (barely) shaken, it is done. If you turn the flan out and see a lot of big holes in the side, you have overcooked your flan. The smaller the bubbles (or no bubbles!), the better. Hope this helps!

    • loehmichen on January 31, 2020

      Condensed Milk notes- Use the 8 qt wide opening stock pot. Spray the bottom and sides with oil spray, wipe w paper towel. This helps with sticking. Warm up milk, 2 cups at a time in microwave for 35-40 seconds or 65-70 degrees internal temp. Pour the milk into the stock pot. Bring to almost a boil, stirring constantly. Reduce heat to Medium (5), cover partially, and let cook for 45 minutes, stirring very frequently to avoid scorching and sticking. Heat can increase to 6 after 30 minutes or so. Add the sugar after 45 minutes, reduce heat back to 5 and continue to cook for another 10-15 minutes. Caramelized sugar notes- Use a thinner gauge sauce pan, like the 2 1/2 qt Revere Ware sauce pan. When sugar water boils(temp at 5) add 1/4 tsp lemon juice. Okay to gradually increase heat to 7. Do not stir! Swirling pan every 5 minute or so is good. Process takes about 30-40 minutes.

  • Homemade condensed milk

    • Bloominanglophile on September 15, 2013

      This and the vanilla flan recipe are the exact same recipes as the ones in their book Mesa Mexicana. If you love flan, do try to make theirs with this homemade condensed milk. It won't be as thick as canned sweetened condensed milk, just in case that is what you think your end product should be like. Also, you don't want to reduce this on too high a heat--a little colorization is fine, but it should still be light in color with minimal caramelization of the sugars.

  • Guava pastry diamonds

    • swiand on January 12, 2026

      The recipe instructions are not the best and led to several execution errors. The result was tasty but more doughy than desired. I think a second attempt would result in a better pastry.

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  • ISBN 10 0688151213
  • ISBN 13 9780688151218
  • Published Feb 13 1997
  • Format Hardcover
  • Page Count 240
  • Language English
  • Countries United States

Publishers Text

Sassy style and classic training combine in 150+ recipes and tips from TV Food Network's spiciest team.

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