Stovetop: Place unopened bag of tamales in boiling water, turn water down to a simmer for 20 minutes from frozen and 15 minutes if thawed. Only 4 or 5 inches of water are necessary as the tamales cook in the bag.
Microwave: Best if thawed prior to cooking. Poke a couple of holes in the bag or make a slit. Microwave 3-5 minutes depending on strength of microwave. Caution: Bag and contents will be hot, allow time to cool before handling. If bag is open prior to heating, only cook by microwave or steam. Cook to internal temperature of 165 degrees F.
Keep frozen until ready to prepare.
Stove Top: Remove quesadilla from tray. Over medium heat, with just enough oil to cover the bottom of the saute pan, saute approximately 4-6 minutes on each side till golden brown.
Conventional Oven: Bake at 400 degrees F, brushed with oil on a non stick pan and bake 10 minutes, flip over and cook an additional 8-10 minutes till golden brown.
Corn Souffle Casserole
From Thawed: Thaw overnight or up to 48 hours in the refrigerator. Pre-heat the oven to 400 degrees F degrees for a conventional oven or 375 degrees F degrees for a convection oven. Remove lid. Bake the casserole for 35-45 minutes. Watch casserole. If top begins to brown too much, cover loosely with foil and continue cooking until done.
From Frozen: Pre-heat the oven to 400 degrees F degrees for a conventional oven or 375 degrees F degrees for a convection oven. Remove lid. Bake casserole for 65 to 75 minutes. Watch casserole. If top begins to brown too much, cover loosely with foil and continue cooking until done.
Black Beans and Rice
Preheat oven to 375 degrees F. Peel off plastic film from oven-safe tray and place tray on a lined baking sheet. Bake for 45-55 minutes or until internal temperature reaches 165 degrees F.