On 19 May 2005 at 16:16, Cheri wrote:
> I am trying to find a recipe for Tommy's Famous burgers they have to
> be the best chili burgers i've ever eaten, hope you can help me Thank
I found this on a message board. I don't know how authentic it is. No promises.
Tommy's Famous Chili Burgers
1 pound ground beef (not lean)*
1/4 cup flour plus 1 1/4 cups flour
1 1/3 cups beef broth
4 cups water
3 tablespoons chili powder
2 tablespoon grated (and then chopped) carrot
1 tablespoon white vinegar
2 teaspoons dried minced onion
2 teaspoons salt
1 teaspoons granulated sugar
1 teaspoon paprika
1/4 teaspoon garlic powder
3 pounds ground beef
8 hamburger buns
16 slices Kraft cheddar cheese Singles
1/2 cup diced onion
32 to 40 hamburger pickles (slices)
8 slices large beefsteak tomato (1/2-inch thick)
1/4 cup yellow mustard
1. Prepare the chili by first browning the meat in a large saucepan over
medium heat. Crumble the meat as it browns. When the meat has been entirely
cooked (7 to 10 minutes), pour the meat into a strainer over a large cup or
saucepan. Let the fat drip out of the meat for about 5 minutes, then return
the meat back to the first saucepan. Cover and set aside.
2. With the fat from the meat, we will now make a roux -- a French contribution
to thicker sauces and gravies usually made with fat and flour. Heat the
drippings in a saucepan over medium heat (you should have drained off around 1/2
cup of the stuff). When the fat is hot, add 1/4 cup flour to the pan and stir
well. Reduce heat to medium/low, and continue to heat the roux, stirring often
until it is a rich caramel color. This should take from 10 to 15 minutes. Add
the beef broth to the pan and stir. Remove from heat.
3. Meanwhile, back at the other pan, add the water to the beef, then whisk in
the remaining 1 1/4 cups flour. Add the roux/broth mixture and the other chili
ingredients and whisk until blended. Make sure your grated carrot is chopped up
to the size of rice before you add it.
4. Crank the heat up to medium/high. Stir often until you see bubbles forming on
the surface of the chili. Turn the heat down to medium/low, and continue to
simmer for 15 to 20 minutes, or until thick. The chili should be calmly bubbling
like lava as it simmers. When it's done cooking, take the chili off the heat,
cover it, and let it sit for 30 minutes to an hour before using it on the
burgers. It should thicken to a tasty brown paste as it sits.
5. To make your hamburgers, you'll first divide 3 pounds of hamburger into 16
portions of 3 ounces each. Grill the burgers on in a hot skillet or on an indoor
griddle for 4 to 5 minutes per side or until done. Use some salt and pepper on
6. Build the burgers by lightly toasting the faces of the hamburger buns. Turn
them over into a hot skillet or a griddle on medium heat.
7. Place one patty onto the bottom bun.
8. Position two slices of cheese on the meat.
9. Place another beef patty on the cheese.
10. Spoon about 1/3 cup of chili onto the beef patty.
11. Sprinkle about 1 tablespoon of diced onion onto the chili.
12. Arrange 4 to 5 pickle slices on the onion.
13. Place a thick slice of tomato on next.
14. Spread mustard over the face of the top bun and top off your hamburger by
turning this bun over onto the tomato.
Makes 8 burgers. (6 cups of chili.)
Make sure the ground beef you use has a fat content of at least 20 percent. This
way you'll be sure to get enough fat to make the roux.
On 18 May 2005 at 12:04, Valetta wrote:
> I came across your website while searching for information on matzo
> My niece volunteered to make a Jewish candy recipe for a project in
> school and it calls for 'matzo farfel'. I don't know what that is
> or where to look for it in a grocery store. Can you help?
> Thanks, Valetta
"Matzo" is a kind of flat, hard, dry Jewish bread - sort of like unsalted soda crackers.
"Farfel" is any food broken up into small bits.
So, "matzo farfel" is small bits of matzo bread.
"Matzo meal" is matzo that has been ground up into a powder.
There are several brands of matzo farfel on the market. Manischewitz is probably the
best-known brand. It might be in the international foods section of the grocery or
perhaps with the cracker crumbs or bread crumbs. If there is a Jewish grocery in your area,
you can certainly find it there.
You can see what it looks like here:
I was searching for a recipe when I came across the request below. I love to
bake and I was wondering if maybe David could make his own Date Nut Bread in
a Can. Here is just one site (below) that has a recipe for date nut bread in
a can. I love breads baked or steamed in a can because they are so moist and
keep for long periods of time in the fridge or frozen.
Hope this helps. Pat
Date Nut Bread
On 1 Feb 2005 at 16:35, David wrote:
> Hopefully you can help me. Under date nut bread I did follow the
> links but to no avail. The 3 places you found back in 2003 were
> either no longer carrying the bread or it is not available at this
> time and they would not say when it would be available.
On 20 May 2005 at 13:08, mary wrote:
> i am looking for a pickle receipe called: virgina chunk pickles...sure
> hope you can find me one...thanks, mary
Virginia Chunk Sweet Pickles
74 cucumbers 4 or 5 inches long (or 2 gals. sm. ones)
2 c. salt to 1 gal. water
1 tbsp. powdered alum to 1 gal. water
6 c. vinegar
1/3 c. pickling spice
1 tbsp. celery seed
3 c. sugar
Make brine of 2 cups salt to 1 gallon water. Boil and pour
boiling water over cucumbers. Let stand 1 week in hot weather.
Skim daily. Drain and cut into chunks. The next 3 mornings make a
boiling hot solution of 1 gallon water and 1 tablespoon alum and
pour over pickles (fresh hot bath for 3 mornings). The 4th morning,
drain from alum water and heat. Make mixture of 6 cups vinegar, 5
cups sugar, 1/3 cup pickling spice, and 1 tablespoon celery seed;
pour over pickles. The 5th morning, drain this liquid off and add 2
cups sugar; heat again to boiling point and pour over pickles. The
6th morning, drain liquid off and add 1 cup sugar; heat. Pack
pickles into jars; finish filling jars with liquid and seal at once.
Virginia Chunk Pickles
75 cucumbers, 4-5 inches long or 2 gallons of small ones
Make a brine of a proportion of 2 cups salted to one gallon of
water. Boil and pour over cucumbers boiling hot. Weight down to
keep under brine. Let stand 1 week. In hot weather skim daily.
Drain and cut in chunks. For the next 3 mornings make a boiling hot
solution of 1 gallon of water and 1 tablespoon of powdered alum.
Pour over the drained pickles. Make this fresh hot bath for 3
mornings. On the 4th morning, drain and discard alum water. Heat 6
cups vinegar, 5 cups sugar, 1/3 cup pickling spice and 1 tablespoon
celery seed to boiling point and pour over the pickles. On the 5th
morning drain the liquid off and add to it 2 cups more of sugar,
heat again to boiling point and pour over the pickles. On the 6th
morning drain liquid, add 1 cup sugar, heat, pack the pickles into
sterilized jars and fill to within 1/2 inch of top of jar with the
boiling liquid. Seal at once. Process 5 minutes.
Virginia Chunk Pickles
75 (4 or 5 in.) cucumbers
2 c. salt
1 gal. water
1 tbsp. powdered alum
6 c. vinegar
5 c. sugar
1/2 c. pickling spices
Let stand for 1 week. Drain off salt water and cut cucumbers in
chunks. Pour over pickles hot for 3 days. On the fourth day,
drain alum water and throw out. Heat to boiling and pour over
pickles, on fifth day, drain liquid, add 2 cups sugar and reheat; on
the sixth day, drain again, add 1 cup sugar, heat and pack in jars.
To make the sauce put some mayonnaise, about 1/2 to 1 cup, Thai Sweet Chili
Sauce to taste and a few drops of Tuong of Sriracha, Sriracha is very hot,
if you like it hot add more. Stir. Peel 1 pound of shrimp and coat them
with dry cornstarch. Deep fat fry the shrimp until crunchy and light brown.
Donít overcook. Drain the shrimp on paper towels. Put the shrimp in a bowl
and then stir in the sauce. Enjoy. You can buy the sauces at Walmart in
the Asian Section.