Wednesday, 19 August 2009

Amparo's Chili (Frito Pie)


1 lb lean ground beef or turkey
Chopped onions
1 can chopped stewed tomatoes
Chili seasoning (to taste)
1 can chili beans (pinto beans in chili sauce)
Salt, pepper, garlic salt
Garnishes: Fritos or tortilla chips/strips, spring onions, sour cream, shredded cheese

Saute the beef with onions and salt, pepper, and garlic salt until cooked through. Add tomatoes, chili seasoning, and beans. If using regular canned pinto beans, add water to desired consitency.

Simmer on low heat for 45 minutes - 1 hour, tasting throughout.

Serve with sour cream, shredded cheese, spring onions (green onions) and fritos or smashed tortilla chips on the side.

Serves 4

Deep fried oreos

Deep-Fried Oreos
From Shirley London
October 22, 2003

Deep-Fried Twinkies, fried chocolate bars and now fried cookies have been selling like hot cakes at fairs around the nation recently.

Deep-Fried Oreos The chefs behind these sugary fried treats say success depends on the batter, which insulates the fried object from direct contact with the oil. If the batter is done right, it will become an edible shell and protect its the melted innards.

Shirley London shared the recipe for her deep-fried Oreo cookie treat with Good Morning America.

  • 1 cup buttermilk pancake mix
  • 3/4 cup ice water
  • 1 quart vegetable oil
  • 1 sleeve of Oreo cookies (14 each)
  • 2 tablespoons confectioners sugar

  • Directions

    1. Freeze cookies for 3 hours.

    2. In a heavy-gauge 3-quart saucepot heat oil to 350 degrees F.

    3. While oil is heating, set up a sheetpan with paper towels for draining.

    4. In a medium-sized mixing bowl stir water into buttermilk pancake mix with a wooden spoon until thoroughly combined. As soon as batter is smooth, dip each cookie, one at a time, into batter and smooth batter, making a thin coat completely around the cookie. Place coated cookie carefully into hot oil. Repeat for each cookie. Fry on both sides, turning over once until golden brown.

    5. Remove fried cookie from hot oil with metal tongs and drain on paper towels. Dust with confectioners sugar.

    6. Let cool slightly (about 2 minutes) before serving.

    (The above recipe is slightly different from the original so that consumers can make it at home.)

    Shirley London and Food Stylist Karen Pickus contributed to this food report.