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"As others have written, this was a lot of work but mostly in the assembly. I probably used less than half of the package of husks. I was concerned that the meat filling would be too spicy, but the outer corn breading neutralizes the heat. These are very different than the tamales in a jar my mom loved."
Mar 14, 2013 on FoodNetwork.com
"This was way too salty for the broth I used (Better Than Bouillon so I would skip the addition of the salt. I also used two eggs based on some comments for this recipe and think that only one egg would have been sufficient."
Mar 7, 2013 on Food.com
"The chicken and soup portion was very good but I didn't care too much for the dumplings."
Sep 25, 2012 on Food.com
"I agree with the comment regarding there too many beans. I would substitute more corn as my 8 3/4 oz can didn't seem to be enough corn for the amount of beans. I also used some cilantro. The brown sugar was an interesting addition."
Sep 6, 2011 on Food.com
"I think this recipe needs to be doubled to make two pies. I used 2 8 inch regular pie crusts and neither one was more than half full. The filling tasted fine but was not particularly remarkable."
Sep 5, 2011 on Food.com
"I'm not sure a loaf pan was the appropriate cooking container for this dish. A loaf pan has very tall and steep sides and it is almost impossible to form the cake mix up the sides without compressing it so much that it forms a brick-hard crust. Perhaps a larger more shallow pan is more appropriate. One also doesn't "drizzle" the sour cream and ..."
Oct 22, 2009 on Food.com
"This was something different, I have to say. The firmness of the apples contrasted nicely with the smoothness of the pumpkin. I was confused as to why the ingredients specify pastry for a double-crust pie when apparently you only use one of the crusts and could easily simply buy a pie crust in the pan."
Oct 15, 2009 on Food.com
"I too was confused by the milk ingredients. I went with 1 cup of milk along with the can of evaporated milk. Seemed to work OK. I used three egg whites for the meringue but I think I could have simply used the egg whites from the eggs called for in the recipe."
Sep 18, 2009 on Food.com