I want to make salsa verde starting with a base of canned, pureed tomotillos, I'd like it to have that roasted taste, Can I roast the pureed tomatillos in a casserole dish first before finishing the salsa to give it more flavor or would it ruin the salsa? Does anyone have a good recipe for salsa verde using canned pureed tomatillos as a starting point?
Thanks so much
Toni

My husband and I are hosting a large dinner party where we'll be making chicken skewers and finishing them on the grill. There will be over 300 guests so we wont have time to grill to order. Can we pre grill them, hot hold them in a steam pan and finish them on the grill to make sure they're thouroughly cooked? We'd like our guests to actually see us grilling them without having to wait 10 mins until they're done. Have learned so much from you guys, thanks so much for the help.

I would love to make tamales but the times i've tried, i don't think i mixed the masa properly, i certainly didnt know what i was doing and they didnt turn out well.

Is there a premixed masa dough i can buy and are their better ones to use that you could suggest. I'd love to make them for Christmas!

Thanks soo much

Toni

I will be hosting a large party and serving sauteed chicken breasts over mashed potatoes for a crowd. I will be sauteeing the chicken as people come up, holding mashed potatoes in a steam table and would like, possibly a wine sauce recipe that will hold up in a steamtable without breaking, that I can serve over the chicken & mashed potatoes.
Thanks so much

Hey all
Can i use a steam pan liner in my hotel pan and use it in a chafing dish over a sterno? My liner says up to 400