Yes! You can cool, strain, and store it in its original container and reuse up to 2 more times. I don't recommend using oil for frying more than 3 times because every time you heat it, it breaks down a little more and the smoke point decreases.
I used home cooked ones. I usually cook a pound at a time and then freeze them in 1 or 2-cup containers with the liquid covering them. So as long as I remember to thaw them, I can have yummy beans whenever I want!
Wonderful! I'm so happy to hear that! My good friend ex-patriated to New Zealand from Texas (she fell in love with a Kiwi and now they have two adorable boys) and she has said the same thing about the Tex-Mex and Mexican food there.
Yep! That would work. Try to leave some of the liquid from the chili behind in the can, though. Don't want the filling too wet or it will be hard to wrap them up.
The texture is what I really couldn't stand, but I find that if I cook them really well and get them a little browned and caramelized, with plenty of salt and garlic, I like them a lot!
I got it at a big Asian market here. Runs on butane canisters. The sticker says "Gourmet chef model #b-0029" Maybe you can find it online. I really like it. It was only about 20 bucks, too.
I, too, have had an uncertain past with mushrooms, but I think we just reconciled now that I've seen this recipe. Thank you, Hilah, for being champion of both fried things and green things! Yum!
Whenever I'm going through the recent videos from my subscriptions, no matter what mood I'm in, I always get so excited when I see one from you, Hilah... I seriously love your videos That's all :D
yay! i tried it! I didn't burn the house down but those still hot for a while! I did a little mod by adding some chicken. my folding skills are not perfect, but they were tasty!
You can either cool it and strain it back into the bottle to reuse up to 2 more times, or cool and pour into a doubled-up plastic grocery bag and put into the trash.
Because of you, I'm "tempted" to try portobello mushrooms. I don't like mushrooms because of the texture, but maybe I'll give them a try. LOVE, LOVE, LOVE your videos.
I am going to have to do this. May try rice in place of beans since I am not fond of them. But this sounds like it would be awesome with some Spanish rice in the place of beans.
Hey! I do take requests, but I don't guarantee I can do them. ;) Fortunately, I did an al pastor recipe a couple of years ago! Search my vids and check out how awful my haircut was back then. :)
I know you probably don't want me replying, but samosas are traditionally made with an all purpose flour shell. She stuffed a tortilla and fried, and the flour tortillas would not give the same effect as the traditional samosa shell. However, if you are looking for a good pre-made shell, try use spring roll wrappers. You can fill it with the potato filling and fry it. They work well, and taste like the cocktail samosas you might eat as an appetizer.
Hi Sylvia! A friend gave it to me, so I don't know the answer! But I bet you could call a spice shop or a store that sells essential oils and perfumes and things like that to find one. :)
Dude, I'm obsessed now with your famous little salt shaker with the cork top! Using my huge blue Morton salt is too cumbersome, and using regular table salt shaker with twisty top is too much work to un-twist! (too much work) So I'm loving your cork top shaker. Where did you get yours? :)
A cube of bread or a bit of scallion green will turn brown in one minute at 365 degrees F. I did this for years but still had mixed results over time. Your best bet is to buy a thermometer. They're not expensive, and the first time you use it you'll probably have a similar reaction to mine: "Why didn't I do this years ago?".
Matthew Espinal had requested 2 days ago a few different things for you to make. When I saw FRIED SHRIMP PO BOYS, I had a flash back from summer of 2005 when we went to New Orleans. I tried a PO BOY for the first time and they were AWESOME! I would appreciate you showing how to make them, Please 😀
Hi. I had this wonderful fried eggplant with mustard sauce. Taste almost like chicken but very tender it was an amazing dish. I wondered if you have any experience with eggplant or sweet mustard sauces. That would totally be awesome. Thanks.
Do you have any tips on how we can tell if our oil is hot enough without using a thermometer? I've definitely ended up with really oily and soggy food before when deep frying :(
Yeah really yummy. A restaurant called Ja Ja's in Littleton Colorado. A nice small reasonably priced French restaurant. The also have I think a pitted date appetizer that was wonderful with a glass of vine:) Love your shows. Thanks for the reply:)
I see yummy written all over it! Looks like a great diversion, especially if you've been eating a little too healthy lately and need to make up for it. LOL
lookin good, and love the cream sauce, I could put that on everything! what about mini breakfast chimi's :-) and... for the record, they are not mini, they are "fun size" love ya!
Yes! You can cool, strain, and store it in its original container and reuse up to 2 more times. I don't recommend using oil for frying more than 3 times because every time you heat it, it breaks down a little more and the smoke point decreases.
I used home cooked ones. I usually cook a pound at a time and then freeze them in 1 or 2-cup containers with the liquid covering them. So as long as I remember to thaw them, I can have yummy beans whenever I want!
Wonderful! I'm so happy to hear that! My good friend ex-patriated to New Zealand from Texas (she fell in love with a Kiwi and now they have two adorable boys) and she has said the same thing about the Tex-Mex and Mexican food there.
Yep! That would work. Try to leave some of the liquid from the chili behind in the can, though. Don't want the filling too wet or it will be hard to wrap them up.
Yay! The folding takes a little practice, and I usually over stuff them which makes it even harder, but they are always yummy!
these taste amazing i use egyptian style fava beans instead of refried beans thank you so much for sharing. YUM.
This sounds very interesting! I like fried eggplant and I love mustard, so I can imagine them together. Where did you eat this fascinating dish?
Yay! Hope you try it with the mushrooms. I was an honest-to-god mushroom hater until recently and these were awesome!
How are you not incredibly famous? Awesome recipes, awesome personality. Obsessed with your channel!
I will research their menu and maybe even call them! I'm so intrigued by this combination now. :) Thanks!
I am so glad, too! Thank you for subscribing! :D
I put them on the editorial calendar! Can't wait to make them! :)
It's a Kitchenaid. It came with my immersion blender. I love it!
The texture is what I really couldn't stand, but I find that if I cook them really well and get them a little browned and caramelized, with plenty of salt and garlic, I like them a lot!
Been subscribed for a while. The quality of your videos keeps increasing. Thanks. Love watching you.
+kgil135 thank you!
I haven't had/craved a chimichanga in years! Thanks a lot, Hilah..thanks a lot.
I got it at a big Asian market here. Runs on butane canisters. The sticker says "Gourmet chef model #b-0029" Maybe you can find it online. I really like it. It was only about 20 bucks, too.
I, too, have had an uncertain past with mushrooms, but I think we just reconciled now that I've seen this recipe. Thank you, Hilah, for being champion of both fried things and green things! Yum!
You seriously rock in every way possible! Absolute favorite youtuber
Whenever I'm going through the recent videos from my subscriptions, no matter what mood I'm in, I always get so excited when I see one from you, Hilah... I seriously love your videos
That's all :D
yay! i tried it! I didn't burn the house down but those still hot for a while! I did a little mod by adding some chicken. my folding skills are not perfect, but they were tasty!
Yes!
Aw! I inherited them! They are the plates I grew up with. :)
I hope y'all enjoy it! :) Thanks for writing.
Your expression when you took the lid off the mushrooms at 1:48... Priceless.
You can either cool it and strain it back into the bottle to reuse up to 2 more times, or cool and pour into a doubled-up plastic grocery bag and put into the trash.
I will do that in the fall!
Because of you, I'm "tempted" to try portobello mushrooms. I don't like mushrooms because of the texture, but maybe I'll give them a try. LOVE, LOVE, LOVE your videos.
we are making these tonight but not vegetarian! yum!
Big lover of the Mexican Chimichangas . Now this Mexican mini tid bits make great looking recipe. Nice Appetizer!
I've missed you! Hope you're enjoying your new place and new job. Hope your new oven is bigger than a show box. ;)
Where did u get that mixer thing you used for the sauce?? Can you do something with tilapia??
Great to hear from you, friend! :)
Awesome! My wife and I host a lot of parties so I cook for most of them... I'm gonna make these and a watermelon keg this weekend!!!
I luv U hilah because you are funny and So real........and mexican food is the bomb!!
I like the hot plate you're using. Offers a better camera angle for what's going on in the skillet. Where did you get it? Who makes it?
I loved your video... I'm not Vegetarian but you made me laugh. :-) and I would absolutely try those cause they looked like they ROCKED
I am going to have to do this. May try rice in place of beans since I am not fond of them. But this sounds like it would be awesome with some Spanish rice in the place of beans.
wow these look so tasty i will make them today for my family,but maybe swap refried beans for rice as i dont have beans.ty for sharing. :)
Hey! I do take requests, but I don't guarantee I can do them. ;) Fortunately, I did an al pastor recipe a couple of years ago! Search my vids and check out how awful my haircut was back then. :)
The only thing I'm going to say, is you are one talented lady. Looks great Hilah. Thanks. Neil
I know you probably don't want me replying, but samosas are traditionally made with an all purpose flour shell. She stuffed a tortilla and fried, and the flour tortillas would not give the same effect as the traditional samosa shell. However, if you are looking for a good pre-made shell, try use spring roll wrappers. You can fill it with the potato filling and fry it. They work well, and taste like the cocktail samosas you might eat as an appetizer.
Looks so yummy, thanks for sharing :)
I’m not a vegetarian, but I used to be. Regardless, once I’m off my diet I am definitely going to be giving this a shot. Great job, Hilah!
I made this for my girlfriend yesterday, it turned out amazing, and she thought I was so pro haha. Thanks Hilah! ;)
Hey Hilah! In Round Rock there is a place called 'PITA FUSION'. You need to go there. Well if you like pita that is
Hi Sylvia! A friend gave it to me, so I don't know the answer! But I bet you could call a spice shop or a store that sells essential oils and perfumes and things like that to find one. :)
Dude, I'm obsessed now with your famous little salt shaker with the cork top! Using my huge blue Morton salt is too cumbersome, and using regular table salt shaker with twisty top is too much work to un-twist! (too much work) So I'm loving your cork top shaker. Where did you get yours? :)
Yes! Yes! YES! All great suggestions. :)
Thank you, Jovita! I hope your friends enjoy them! :) You have a beautiful name, btw.
these look stunning...........i'm obsessed with your videos. you mentioned egg rolls in this one, you should make a video for those next! :D
A cube of bread or a bit of scallion green will turn brown in one minute at 365 degrees F. I did this for years but still had mixed results over time.
Your best bet is to buy a thermometer. They're not expensive, and the first time you use it you'll probably have a similar reaction to mine: "Why didn't I do this years ago?".
Matthew Espinal had requested 2 days ago a few different things for you to make. When I saw FRIED SHRIMP PO BOYS, I had a flash back from summer of 2005 when we went to New Orleans. I tried a PO BOY for the first time and they were AWESOME! I would appreciate you showing how to make them, Please 😀
Well, though you can't win em all, you're still a winner. Thanks again.
these are glorious! we just did a vide on Mini Taco's, we should team up and have a mini meal party!
how do you "season" your cast iron? Love that you use it!! great recipe!
Yum yum I will make some! I have made so many things from your channel. We love it! Thanks and keep on cooking Hilah :D
Hilah, you are beautiful, funny and a great cook. What man wouldn't be lucky to find a woman like you. Keep these vids coming.
Hi. I had this wonderful fried eggplant with mustard sauce. Taste almost like chicken but very tender it was an amazing dish. I wondered if you have any experience with eggplant or sweet mustard sauces. That would totally be awesome. Thanks.
This is so brilliant Hilah. Can't wait to make this tomorrow for my love. Thank you so much Hilah.
Can the oil be reused and if so how long can it be reused before it should be thrown away? Thanks.
Looks delicious !! yum yummmms !! gotta try this very soon
Those look amaze-balls! I always feel a bit nervous about deep frying on the stovetop unfortunately :(
The sexy hair flip (with ponytail restrained hair) was funny! The yogurt, cilantro, and garlic sauce is brilliant.
Do you have any tips on how we can tell if our oil is hot enough without using a thermometer? I've definitely ended up with really oily and soggy food before when deep frying :(
So if I wanted something quick n easy I could use a can of store-bought chili con carne, crema, and some cheese for the filling?
Went straight from your corn dog video to this one. You've become so professional! love it :) Although I do miss your fry daddy :P
Can't wait for next episode really looking forward to it :D
Looks great to me, even though there was no meat! Yummo!
Thank you! :D
Yay!!! Thank you!
Oh yeah, totally! :)
Phoebe Buffay's cousin. =P
#FriendsReference
Sounds fantastic! :)
Did you get that aluminium pan from Ikea? I think I have the same one.
Was thinking you could uses the mushrooms&bell pepper mixture (sans cheese) for a vegetarian fajita
Did you use canned black beans or fresh black beans?
Yum they look ridiculously good hilah!
Hilah, how do I get your cook book? I must have one! Thanks
Yeah really yummy. A restaurant called Ja Ja's in Littleton Colorado. A nice small reasonably priced French restaurant. The also have I think a pitted date appetizer that was wonderful with a glass of vine:) Love your shows. Thanks for the reply:)
This looks so good! I love your channel; if you need an idea for your next video, you should try french macaroons!
Love this! Perfect! Thanks for the great ideas!
It's a fun word, for sure. :)
Lady-friend! Thank you! That made my day. :)
Random question here, but what do you do with the leftover oil?
I just recently stumbled upon your channel and I already love your videos. You are just awesome and funny! Glad I subscribed to your channel! :-)
Hey Hilah. Good to know you try to respond to everything... So, do you know how many beans make five?
Hilah! you're kinda like the best youtuber so...STAY TRUE!
Nice looking recipe hilah...yum:)
good recipe.. what brand is your mini food processor? I would like to go buy one!! :-)
Hey Hilah. I'm not sure if you take requests but I'd like to know a good al pastor recipe if you got it. Please/thank you!
Okay, last recipe and then I'm GOING TO SLEEP!.....Even though that's what I said last video....
+Ashley Lee lmfao right!
Every time...lol I also wait for the dancing and singing..lol
I bloody love this woman!
i didnt even have to watch this video to favorite it... i love chimichangas!!!!!!!!!!!!!!!!
drooling.......these look amaze balls!!!
Steph xo
im gonna try to make this! looks so yummy
Yum. Great recipe and video.
I see yummy written all over it! Looks like a great diversion, especially if you've been eating a little too healthy lately and need to make up for it. LOL
lookin good, and love the cream sauce, I could put that on everything! what about mini breakfast chimi's :-)
and... for the record, they are not mini, they are "fun size"
love ya!
Just found your channel. Awesome stuff! Keep it up ;)