Tommy Fries Recipes

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TOMMY FRIES



Tommy Fries image

I duplicated this recipe from one my family loves at T-Bones Steakhouse in Charleston, SC. I have no idea why they are called Tommy Fries. They are served at the steakhouse as an appetizer.

Provided by BogeysMom

Categories     Potato

Time 1h

Yield 10 serving(s)

Number Of Ingredients 5

1 bottle ranch dressing
1 lb bacon
1 lb grated cheddar cheese
10 medium potatoes
salt and pepper

Steps:

  • Boil potatoes until soft.
  • Slip peels off and cube potatoes.
  • Salt and pepper potatoes to taste.
  • Fry bacon until crisp, saving bacon grease.
  • Crumble bacon and set aside.
  • Brown cubed potatoes in bacon grease and set aside.
  • Pour bottle of Ranch Dressing onto an oven safe platter.
  • Pile potatoes on top of dressing.
  • Crumble bacon over potatoes and spread cheddar over potatoes.
  • Broil in oven until cheese melts.
  • Serve as a side or an appetizer.

TOMMY'S CHILI



Tommy's Chili image

This recipe dates back to 1946. It has the right combination of water, flour, broth, and spices to create a thick, tomatoless chili con carne.

Provided by LesFilling

Categories     Soups, Stews and Chili Recipes     Chili Recipes     Chili Without Beans Recipes

Time 1h30m

Yield 6

Number Of Ingredients 12

1 pound ground beef
1 ½ cups all-purpose flour, divided
1 ⅓ cups beef broth
1 quart water
3 tablespoons chili powder
2 tablespoons finely grated carrot
1 tablespoon white vinegar
2 teaspoons dried minced onion
2 teaspoons salt
1 teaspoon granulated sugar
1 teaspoon paprika
¼ teaspoon garlic powder

Steps:

  • Place the beef in a large, deep skillet over medium heat, and cook until evenly brown. Transfer beef to a strainer over a saucepan, and allow grease to drain for about 5 minutes. Mix any drippings remaining in skillet into the saucepan. There should be about 1/2 cup drippings. Return beef to skillet.
  • Heat the beef drippings in the saucepan over medium heat, and gradually mix in 1/4 cup flour. Reduce heat to low, and continue cooking 10 minutes, stirring continuously, to form a golden brown roux. Pour in the beef broth, and remove from heat.
  • Pour the water into the skillet with the beef, and mix in remaining flour. Stir in the roux mixture, chili powder, carrot, vinegar, onion, salt, sugar, paprika, and garlic powder. Bring to a boil, reduce heat to medium-low, and continue cooking 15 minutes, until thickened. When it's done cooking, take the chili off the heat, cover it, and let it sit for 30 minutes before using it on burgers, etc. It should thicken to a tasty brown paste as it sits.

Nutrition Facts : Calories 270.8 calories, Carbohydrate 27.6 g, Cholesterol 46 mg, Fat 10 g, Fiber 2.5 g, Protein 17.1 g, SaturatedFat 3.7 g, Sodium 1041.6 mg, Sugar 1.4 g

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