How am I just now seeing this? I love this dinner. Thank you so much Steve, for keeping this site live! Your mom was the most amazing woman. Greetings from California.🇺🇸
I miss you and Mr. Bucky. I'm glad I can still watch your channel,hear your voice and make your wonderful recipes. God bless your family whom I'm sure feel such a void in their life without the both of you and your heartwarming stories. 💖🙏
Oh Phyllis, you are making me want Tex-Mex... I want to make your recipe for my family ! Love your videos and I love to hear you talk; you have the most pleasant, comforting voice... a woman of so many gifts and abilities ... You and Mr B. are so special!!
Your husband is very lucky to have you cooking all these wonderful meals for him. I'm going to give this one a try looks delicious and quite straight forward. Thanks!
Thanks for your time you take out of your life to make these videos, even though I know how to cook, I love learning things different ways, and your videos help me relax, thank you so much peace and may the Lord bless you and your family well.🇺🇸✌
I look forward to your videos! Really enjoy your stories and history you offer of the places you have traveled, eaten and then how you share how you duplicate those meals. Thanks so much, you really are a great teacher!
I was raised in West Texas; a little town outside of Abilene, called Sweetwater. So I'm not only VERY familiar with Southwestern cuisine, but I especially love Tex-Mex. (In fact, I discovered, a few years ago, that I don't really like what would be considered "authentic" Mexican cooking, 'cause I'm so spoiled to the Tex Mex. I've also discovered that, outside of Texas, it's almost impossible to find really good Tex-Mex.) This version of the Chimichanga that you have done looks FABULOUS! I wouldn't have thought to fry it with the coconut oil, but I'll be giving it a try the next time I try these. Thanks again for your lovely recipes!
I wanted to say, I enjoy watching your recipes. I work 3rd. Shift and had a couppe nights off.The other night, i watched so many of your recipes, I fell asleep and was dreaming of mixing the candy mixture for divinity all night. LoL
Why am I just seeing this?? That looks SO DELICIOUS, Mrs. Phyllis! That is my favorite kind of food. I'm down for ANY kind of Tex-Mex/Mexican food. And your presentation ALWAYS looks so appetizing and pretty. Pretty sure I know what I'll be cooking for supper tonight. :) Thanks for always sharing, Mrs. Phyllis. :)
I live in Texas near Dallas... our Tex Mex Chimi's at most restaurants are slathered in a melted gooey queso sauce. And some have the rice inside them and no beans. I love how you made these. I love when people make their own versions out of certain dishes. Your recipes are awesome and I love watching your videos.
Miss Phyllis it's the National Register of Historic Places you were trying to think of. I was trying to help you but you couldn't hear me! Haha! Nominating, we'll call them "sites", to the NRHP was part of my job. There are many different things that can be listed...buildings, structures, sites, districts etc so I just usually refer to them as sites. Yeah I know I'm a geek. Haha! These chimichangas look amazing and that sauce looked amazing. If it's got sour cream in it I'm a fan. Thanks for all you do for us. You're appreciated.
My Dearest Ms. Phyllis! Now that I have stopped salivating on my keyboard, I now feel I can say more about that delicious Chimmichanga dish.."WHERE THE HECK IS MY PLATE!!!!" LO! You get big points for using Coconut Oil! I use coconut oil, coconut milk and coconut water in my cakes and it makes them super moist! I am so loving your cooking, even though I don't eat meat. For health reasons, I can't go back to meat, I still love your videos! KEEP COOKIN'! Thank you for watching our videos, too!
This looks so delicious. I live not far from Georgetown, Texas. I think the historic homes there are so beautiful too. There's one street I love to drive down cause it always reminds me of a street from back in my home state of Michigan. Thanks for sharing your recipe and story.
Oh gosh I haven't had this in years, never made it though. My husband won't let me have a pressure cooker, says I would blow up the house. I'm an excellent cook, cooking for 55 yrs, but I do manage to either burn or cut a finger every time. My husband is probably right about a pressure cooker. Thank you - making it this week.
fantastic Phyllis. Yes coconut oil is great and I love the smell of it also. I either use that, pure olive oil or grapeseed oil to cook my food in. ok I was just wondering about the sour cream. thats great to know I appreciate the reply. thank you and I love commenting as I LOVE all your videos, especially the 1950's desserts LOL
Oh wow!!! 🙋🏻♀️ Heeyyy Ms Phyllis, these is or looks so good... I will certainly be fixing this dish soon!!! My grandchildren will love these deep fried peppers /with cheese!! Yummy! 🤤 These peppers looks so delicious! I can’t wait 🤪😋😁🌯🌮
Hi Phyllis! I'm from Georgetown! I think that mexican restaurant you are talking about is called Dos Salsa. They have grown quite a bit in the last few years. I've had their chimichangas before and yours look identical but probably even better! Thanks!
Hi Green Garden Diva, My feelings are hurt, I thought you would notice and comment that I fried the chimichanga in coconut oil. Oh wait, I forgot you're vegan so you probably had trouble getting past the round steak slices. But this could still be made vegan. I loved your videos and especially the one where you and your husband were together and talking about his diet. I laughed and laughed when you rolled your eye when he was talking. Blessings to you my friend, Phyllis
QVC has done great electric pressure cookers that are easy to use and completely safe. Check out Ms Phyllis’s videos using her electric one. Good luck!!
Just came across your video..just love you ms phyllis ..love your recipes..would you share how you make your sweet tea..sending lots of love and hugs and God blessing upon you..just love ..from new jersey
Hey Phyllis sure hope treatment has began n going well. Ur on my mind constantly. Miss u so much. My favorite food is Mexican. This looks so dang good. Not a fan of frying things but might give this a try. Get well girlfriend. Hugs, love n lots n lots of prayers. ❤️😘🥰
Phyllis I've never made chimichanga's before but they look amazing indeed. That cube steak seems so tender due to pressure cooking it. Coconut oil is so good for you and I use it a lot. I was wondering about freezing the sour cream. Do you freeze it in its own container? Also, when it de frosts, is it watery?
I have used my electric pressure cooker for a few years now and I LOVE IT but I never even thought about browning the meat first and then putting it into the machine? I think I will try that tonight. YUMMY.
Aldi's has the best steak! My husband grills it outside, I grill inside in my grill pan when it's bad weather outside. One steak feeds us both! 😉 I always get hungry after watching your videos! Lol
Looks awesome Phyllis! Have you thought about investing in a digital pressure cooker? They're wonderful and safer. I purchased mine a few years ago through QVC amd the brand is cooks essentials.
Hi Phyllis, Great chimis. I use to love eating them at El Charro's when we lived in Tucson. Where did you get the wonderful large spoon you used in the meat filling? My mom had two of them which I saved when she expired. I'd love to get more for my five daughters!! PS My hubby loved watching your experience buying the diesel pusher! He was nodding his head in agreement..
Allow them to thaw on the counter then warm in a 350 degree oven maybe 10-15 minutes. The key is to allow them to thaw at room temperature. That's what works for me with almost everything I freeze that's precooked and then frozen.
Hi Phyllis, I enjoy your food recipes. I actually tried this one. It was a lot of work. A list of ingredients and instructions would be helpful. It took awhile for me to go through the video and get the ingredients and instructions. I found a few issues that I had with the recipe. I have an Instant Pot pressure cooker. I used round steak as you did. I found at 20 minutes under pressure and a natural steam release, the meat was still tough. The trouble with getting it just right, is the cut of meat (great variance in meat) and pressure cooker. The next time, I will try it at 30 minutes and a natural release. Except for the meat being slightly tough, I thought the recipe turned out quite well. After I browned my Chimichanga, I found they were hot enough and did not need to be put in the oven. My husband said the taste of this recipe was excellent and I can make it again. He is trying to cut down on carbs; so, he asked me to just put the meat mixture over lettuce next time. That would be similar to what you get at MOE's restaurant. I think this recipe tastes much better than Moe's, though. Thanks for another great recipe!
It's funny you mentioned the round steak as I just finished cooking a Top of the Round Roast, it was maybe 2 pounds. I cooked it in the oven at 325 degrees wrapped in aluminum foil and went to check it after two hours. To my great surprise it was very tender and super delicious, I had to go pull the wrapper out of the garbage can to see where I purchased the roast and why it was so different. Turns out it was from Aldi and label Black Angus organic grass fed beef. I was shock as I don't remember even buying the meat. I will definitely be purchasing this type of roast from Aldi again.
Hi Ange, I'm starting to use the coconut oil more and more now. The sour cream will separate when frozen but it quickly comes back together when heated and stirred. I freeze the chimichangas with the sauce just as it appears in the video. They never stay frozen for more than about 6 weeks at our house - we love them. So I'm not sure how they would be frozen for say 6-8 months. Love your comments, Phyllis
Looks great, I am putting the ingredients on my market list now, thank you! Phyllis, if you are not freezing the sauce do you still heat it before serving? Thank you.
Here's the video on making Gullah Red Rice, note - it has an added ingredient that makes it Gullah. ruclips.net/video/LoS5u_K75P4/видео.html Hope you'll try it because it's incredibly good.
Phyllis Stokes. Hi Phyllis, I live in Chile. I am not going to give you the recipe, because there are many on the You Tube, but... the secret to fill them well, is to make the meat filling and let it get very cold, so the juices don't come out. So ir is better to make it the day before and refrigerate it overnight.
Great recipe, Phyllis. I watch all your videos more than once to get ideas of what to cook for my family. I wish my freezer was larger so I could make meals in advance. I have chicken breasts on hand tonight. Do you think this recipe would be good with chicken? Thank you!---------Tressa Daigle
You have really nice skin. Do you mind sharing your "secret" with us? Thankyou. (p.s. the chimi looks glorious and I enjoyed your story-telling!) Oh, a question: why black beans rather than refried pinto beans?
+Julie Swahn My skin secret is really very simple - green smoothies everyday.I probably used black beans instead of refried pinto beans because Mr. Bucky really likes black beans and my guess is I had them on hand.
Phyllis Stokes lol at the green smoothies suggestion, though I am surely not doubting it! The rice on that plate you served looks really good.. do you have a recipe for it? I will check inside your profile but if any guidance is available.. thanks :)
Hi Phyllis! I came across your RUclips channel the other day and became immediately addicted. So many of the recipes I remember from my childhood, which is absolutely fun and informative! I also got a big kick out of the 1950s rules video. One of my grandmothers smoked and her rule was "A lady never walks with a cigarette in her hand." LOL Loved the story of how you met and your wedding/honeymoon, too! I was curious to know if you and Mr. Bucky ever got to enjoy living in your RV? You did such a wonderful job decorating and refinishing it. I also wanted to ask how you came to call your husband 'Mr. Bucky?' I would imagine it's because that's what his students called him. Thanks so much for all the wonderful videos! Back to binge-watching southernfrugal.com...
We have not lived in the RV yet it's still sitting beside our house. We are planning to put all new tires on it just to make sure we are safe while driving, hopefully this will happen in August or at the latest Sept. Mr. Bucky's students called him Dr. Stokes. Putting a Mr. or Miss in front of a first name shows respect and affection here in this part of the South. Even if a woman is married they still use Miss and the first name. For instance they call me Miss Phyllis and I'm always falttered to hear my name in this way.
Instant Pot pressure does not get as high as the stove top pressure cooker can get. It will take a little longer in the Instant Pot and then allow the pressure to come down on its own without releasing it.
My husband is Mexican and first time I made "chimichangas", he asked me "what are these" & I said chimichangas...he burst out laughing and said WHAT!! He thought i said they were "chingadas" which is a badword in spanish...so,now i just call them fried burritos...lol but he even said mexico doesnt have these nor do they have burritos. He laughs at mexican restaurants here too cause 80% of the menu is stuff they never have in mexico. He once asked a waiter if they had carne apache...the waiter was dumbfounded as to what that was. (Carne apache is a mexican dish of pickled hamburger meat, onions, tomatoes, jalapenos, cilantro and lime)
How am I just now seeing this? I love this dinner. Thank you so much Steve, for keeping this site live! Your mom was the most amazing woman. Greetings from California.🇺🇸
Yas! I'm so glad u mentioned Tucson being the birthplace of the chimi! born n raised n live in tucson!
I miss you and Mr. Bucky. I'm glad I can still watch your channel,hear your voice and make your wonderful recipes. God bless your family whom I'm sure feel such a void in their life without the both of you and your heartwarming stories. 💖🙏
Oh Phyllis, you are making me want Tex-Mex... I want to make your recipe for my family ! Love your videos and I love to hear you talk; you have the most pleasant, comforting voice... a woman of so many gifts and abilities ... You and Mr B. are so special!!
We sure miss you, sweet Phyllis! Very special to have the videos from Steven. He reminds me so much of you.
what a nice presentation! looks yummy!
Your husband is very lucky to have you cooking all these wonderful meals for him. I'm going to give this one a try looks delicious and quite straight forward. Thanks!
Thanks for your time you take out of your life to make these videos, even though I know how to cook, I love learning things different ways, and your videos help me relax, thank you so much peace and may the Lord bless you and your family well.🇺🇸✌
I look forward to your videos! Really enjoy your stories and history you offer of the places you have traveled, eaten and then how you share how you duplicate those meals. Thanks so much, you really are a great teacher!
I was raised in West Texas; a little town outside of Abilene, called Sweetwater. So I'm not only VERY familiar with Southwestern cuisine, but I especially love Tex-Mex. (In fact, I discovered, a few years ago, that I don't really like what would be considered "authentic" Mexican cooking, 'cause I'm so spoiled to the Tex Mex. I've also discovered that, outside of Texas, it's almost impossible to find really good Tex-Mex.) This version of the Chimichanga that you have done looks FABULOUS! I wouldn't have thought to fry it with the coconut oil, but I'll be giving it a try the next time I try these. Thanks again for your lovely recipes!
Love your storys
Ooooh this looks so good I could eat it right
now. Deliciousness. ..Thank you for sharing.
Miss Phyllis..YOU ROCK!!! I REALLY ENJOY all your videos!!!! your voice is relaxing!!
That looks fantastic! Thanks for the video!
These look amazing. Can't wait to try them. Thanks for the video
I love watching your videos.
MR. BUCKY IS ONE LUCKY GUY! YOU MAKE THE BEST MEALS & WHAT A VARIETY. :D
The presentation is fabulous and great job explaining the steps.
Your husband is one lucky man.. I could eat mexican food every day. I know what I am making this week.
Your husband is a blessed man ! ..... love your cheesy dishes
What a great idea to use lime zest! I am going to try that. Thanks.
Ms. Phyllis, I’m a bit of an expert on Mexican cuisine and I have to say this recipe is fantastic. I will be making this stat. You’re the best!!
SO delicious!! Your food presentations are always thoughtfully and beautifully arranged. 💜💛🧡
you are so easy to listen too. Love your southern style.
I wanted to say, I enjoy watching your recipes. I work 3rd. Shift and had a couppe nights off.The other night, i watched so many of your recipes, I fell asleep and was dreaming of mixing the candy mixture for divinity all night. LoL
I have done that too...Fall asleep with ear buds so not to wake anyone while listening Phyllis in my sleep...lol
That’s literally having sweet dreams for sure! Lol!!
You have inspired me to cook again. Everything looks so good and you make things with love the best ingredient!!!
Praise God I came across your site.
Ms. Phyllis. Bless you and Mr. Bucky.
I dont know how we found her!
Yummy!!!!! Thanks for your inspiration...I'm putting this on my grocery list!
thanks for the tip about warming the tortillas! I made burritos today :D
Why am I just seeing this??
That looks SO DELICIOUS, Mrs. Phyllis! That is my favorite kind of food. I'm down for ANY kind of Tex-Mex/Mexican food. And your presentation ALWAYS looks so appetizing and pretty.
Pretty sure I know what I'll be cooking for supper tonight. :)
Thanks for always sharing, Mrs. Phyllis. :)
Your plates looked so yummy! I've got to try these for sure. Hugs!
Phyllis I love watching your videos!!! So many yummy dishes. I love your stories too. Thank you for sharing your talent❤
You have good recipes and good stories! 😊
This video was my introduction to Ms. Phyllis, years ago. I was instantly hooked. I'm still a loyal fan! Hugs to you, and Mr. Bucky!
Yum! I was looking for something like this. I love putting a meal or two in the freezer as well :)
Looks so good!!!!!!
I live in Texas near Dallas... our Tex Mex Chimi's at most restaurants are slathered in a melted gooey queso sauce. And some have the rice inside them and no beans.
I love how you made these. I love when people make their own versions out of certain dishes. Your recipes are awesome and I love watching your videos.
Miss Phyllis it's the National Register of Historic Places you were trying to think of. I was trying to help you but you couldn't hear me! Haha! Nominating, we'll call them "sites", to the NRHP was part of my job. There are many different things that can be listed...buildings, structures, sites, districts etc so I just usually refer to them as sites. Yeah I know I'm a geek. Haha!
These chimichangas look amazing and that sauce looked amazing. If it's got sour cream in it I'm a fan. Thanks for all you do for us. You're appreciated.
I will definitely try these. .. the plate you fixed looks so delicious! ! ! !
My Dearest Ms. Phyllis! Now that I have stopped salivating on my keyboard, I now feel I can say more about that delicious Chimmichanga dish.."WHERE THE HECK IS MY PLATE!!!!" LO! You get big points for using Coconut Oil! I use coconut oil, coconut milk and coconut water in my cakes and it makes them super moist! I am so loving your cooking, even though I don't eat meat. For health reasons, I can't go back to meat, I still love your videos! KEEP COOKIN'! Thank you for watching our videos, too!
I love your channel,Miss Phyllis! Very inspiring for this momma. Thank you for making these. So happy I found you :) Lots to learn.
I like you in the kitchen with me even if we're not cooking the same thing. Your calm demeanor and your mellow voice keep me company when I cook.
This looks amazing! Never heard of this before, but I'm going to try it.
I like the way you cook. You Chimi recipe is great! I love that you use ingredients that you've "put up" (lime zest) and pantry items.
The picture of your chimichanga meal looked so delicious!
Hi MisterMcMillin, I'll try to remember to do that for you. Thanks for commenting, Phyllis
amazing work!
This looks so delicious.
I live not far from Georgetown, Texas. I think the historic homes there are so beautiful too. There's one street I love to drive down cause it always reminds me of a street from back in my home state of Michigan.
Thanks for sharing your recipe and story.
This looks amazing!!
You are an amazing cook you should have a restaurant ❤️
Those look great!
This looks excellent! By the way, the brown stuff in the skillet that provides so much flavor is called fond.
I love your recipes & lovely stories Phyllis! You need to be on THE FOOD NETWORK!!
Miss Phyllis, you should write a cookbook. It would be amazing.
Yes' i.m praying her son will🌝
Here here!
That looks so so good Phyllis. I will have to make this soon. I am sure it will be a big hit. Thank you so much. ❤️
I cant get anything done because i cant stop watching your videos! I love you and Mr. Bucky.Yall remind me of me and my husband.God bless.
Oh gosh I haven't had this in years, never made it though. My husband won't let me have a pressure cooker, says I would blow up the house. I'm an excellent cook, cooking for 55 yrs, but I do manage to either burn or cut a finger every time. My husband is probably right about a pressure cooker. Thank you - making it this week.
fantastic Phyllis. Yes coconut oil is great and I love the smell of it also. I either use that, pure olive oil or grapeseed oil to cook my food in. ok I was just wondering about the sour cream. thats great to know I appreciate the reply. thank you and I love commenting as I LOVE all your videos, especially the 1950's desserts LOL
thank you ,for your time , looks very good !!!!
The homemade pizza is amazing thank you for teaching me to make pie crust
Looks delicious
Oh wow!!! 🙋🏻♀️ Heeyyy Ms Phyllis, these is or looks so good... I will certainly be fixing this dish soon!!! My grandchildren will love these deep fried peppers /with cheese!! Yummy! 🤤 These peppers looks so delicious! I can’t wait 🤪😋😁🌯🌮
Hi Phyllis! I'm from Georgetown! I think that mexican restaurant you are talking about is called Dos Salsa. They have grown quite a bit in the last few years. I've had their chimichangas before and yours look identical but probably even better! Thanks!
Hi Green Garden Diva, My feelings are hurt, I thought you would notice and comment that I fried the chimichanga in coconut oil. Oh wait, I forgot you're vegan so you probably had trouble getting past the round steak slices.
But this could still be made vegan. I loved your videos and especially the one where you and your husband were together and talking about his diet.
I laughed and laughed when you rolled your eye when he was talking. Blessings to you my friend, Phyllis
Love the story!!
Its like this channel was made just for me! I'm gonna have to go buy a pressure cooker... I've always been a little scared of them tbh lol
"The new electric ones are awesome and not dangerous at all. Not anymore dangerous than cooking I should say.
QVC has done great electric pressure cookers that are easy to use and completely safe. Check out Ms Phyllis’s videos using her electric one. Good luck!!
I’m getting one today.
My mouth is watering! Yum!
Just came across your video..just love you ms phyllis ..love your recipes..would you share how you make your sweet tea..sending lots of love and hugs and God blessing upon you..just love ..from new jersey
Hey Phyllis sure hope treatment has began n going well. Ur on my mind constantly. Miss u so much.
My favorite food is Mexican. This looks so dang good. Not a fan of frying things but might give this a try.
Get well girlfriend. Hugs, love n lots n lots of prayers. ❤️😘🥰
Phyllis I've never made chimichanga's before but they look amazing indeed. That cube steak seems so tender due to pressure cooking it. Coconut oil is so good for you and I use it a lot. I was wondering about freezing the sour cream. Do you freeze it in its own container? Also, when it de frosts, is it watery?
I miss you & Mr Bucky! Glad we have Stephen! 🥳
That's it... I've decided.... Mrs Phyllis... I'm moving in! Lol... I'm in Charlotte so I'm not far. Lol
I have used my electric pressure cooker for a few years now and I LOVE IT but I never even thought about browning the meat first and then putting it into the machine? I think I will try that tonight. YUMMY.
Aldi's has the best steak! My husband grills it outside, I grill inside in my grill pan when it's bad weather outside. One steak feeds us both! 😉 I always get hungry after watching your videos! Lol
Can I go shopping in your freezer?
I would love to see a video of you preparing the frozen ones in the future. I am interested to see how they differ from the fresh ones.
Looks so good just like a restaurant!
Next time could you cut one open so we can see what they look like inside? I want one!
Looks awesome Phyllis! Have you thought about investing in a digital pressure cooker? They're wonderful and safer. I purchased mine a few years ago through QVC amd the brand is cooks essentials.
Thanks Nicole, I'm going to look that up now, it's probably much easier than using the stove top.
Great Phyllis! You'll love it.
Hi Phyllis, Great chimis. I use to love eating them at El Charro's when we lived in Tucson.
Where did you get the wonderful large spoon you used in the meat filling? My mom had two of them which I saved when she expired. I'd love to get more for my five daughters!!
PS My hubby loved watching your experience buying the diesel pusher! He was nodding his head in agreement..
I have had those large spoons for so many years I have no idea where they were purchased.
That's a great idea to make extra and freeze them. How long do you cook them for out of the freezer? What temperature?
Allow them to thaw on the counter then warm in a 350 degree oven maybe 10-15 minutes. The key is to allow them to thaw at room temperature. That's what works for me with almost everything I freeze that's precooked and then frozen.
Phyllis Stokes Thank you!
Hi Phyllis, I enjoy your food recipes. I actually tried this one. It was a lot of work. A list of ingredients and instructions would be helpful. It took awhile for me to go through the video and get the ingredients and instructions. I found a few issues that I had with the recipe. I have an Instant Pot pressure cooker. I used round steak as you did. I found at 20 minutes under pressure
and a natural steam release, the meat was still tough. The trouble with getting it just right, is the cut of meat (great variance in meat) and pressure cooker. The next time, I will try it at 30 minutes and a natural release.
Except for the meat being slightly tough, I thought the recipe turned out quite well. After I browned my Chimichanga, I found they were hot enough and did not need to be put in the oven.
My husband said the taste of this recipe was excellent and I can make it again. He is trying to cut down on carbs; so, he asked me to just put the meat mixture over lettuce next time. That would be similar to what you get at MOE's restaurant. I think this recipe tastes much better than Moe's, though.
Thanks for another great recipe!
It's funny you mentioned the round steak as I just finished cooking a Top of the Round Roast, it was maybe 2 pounds. I cooked it in the oven at 325 degrees wrapped in aluminum foil and went to check it after two hours. To my great surprise it was very tender and super delicious, I had to go pull the wrapper out of the garbage can to see where I purchased the roast and why it was so different.
Turns out it was from Aldi and label Black Angus organic grass fed beef. I was shock as I don't remember even buying the meat. I will definitely be purchasing this type of roast from Aldi again.
Hi Ange,
I'm starting to use the coconut oil more and more now.
The sour cream will separate when frozen but it quickly comes back together when heated and stirred. I freeze the chimichangas with the sauce just as it appears in the video. They never stay frozen for more than about 6 weeks at our house - we love them. So I'm not sure how they would be frozen for say 6-8 months. Love your comments, Phyllis
Looks great, I am putting the ingredients on my market list now, thank you! Phyllis, if you are not freezing the sauce do you still heat it before serving? Thank you.
I heat the sauce before serving.
Can you freeze containers of sour cream? Just wondering as you said the top of your container
You probably could freeze sour cream although I'm pretty sure the water content would separate in the freezer.
Phyllis Stokes why was yours frozen on top?
How did you make the red rice?
Here's the video on making Gullah Red Rice, note - it has an added ingredient that makes it Gullah.
ruclips.net/video/LoS5u_K75P4/видео.html Hope you'll try it because it's incredibly good.
Phyllis Stokes I
Phyllis, Could you make Chilean empanadas, please?
We'll see what I can do on this one
Phyllis Stokes. Hi Phyllis, I live in Chile. I am not going to give you the recipe, because there are many on the You Tube, but... the secret to fill them well, is to make the meat filling and let it get very cold, so the juices don't come out. So ir is better to make it the day before and refrigerate it overnight.
Great recipe, Phyllis. I watch all your videos more than once to get ideas of what to cook for my family. I wish my freezer was larger so I could make meals in advance. I have chicken breasts on hand tonight. Do you think this recipe would be good with chicken? Thank you!---------Tressa Daigle
I think the recipe would be great with chicken.
Phyllis Stokes thank you very much I think I will make this tonite I know you get many comments I so appreciate your reply
Phyllis, I wish you lived next door. Here in (and in mexico) we pronounce it like it has am "O" in it. Like "chimichonga.
how do I get the actuall recipe written down. I want to make it
I never thought about putting cooked tough meat in the pressure cooker. Thank you.
You have really nice skin. Do you mind sharing your "secret" with us? Thankyou. (p.s. the chimi looks glorious and I enjoyed your story-telling!) Oh, a question: why black beans rather than refried pinto beans?
+Julie Swahn My skin secret is really very simple - green smoothies everyday.I probably used black beans instead of refried pinto beans because Mr. Bucky really likes black beans and my guess is I had them on hand.
Phyllis Stokes
lol at the green smoothies suggestion, though I am surely not doubting it! The rice on that plate you served looks really good.. do you have a recipe for it? I will check inside your profile but if any guidance is available.. thanks :)
+Julie Swahn Here's my video on the red rice: ruclips.net/video/LoS5u_K75P4/видео.html It's different and very delicious.
Phyllis Stokes to
Do you have a recipe for red beans and rice? This looks really good.
Don't think I have made red beans and rice before. I'm sure someone else will have the recipe.
Hi Phyllis! I came across your RUclips channel the other day and became immediately addicted. So many of the recipes I remember from my childhood, which is absolutely fun and informative! I also got a big kick out of the 1950s rules video. One of my grandmothers smoked and her rule was "A lady never walks with a cigarette in her hand." LOL Loved the story of how you met and your wedding/honeymoon, too! I was curious to know if you and Mr. Bucky ever got to enjoy living in your RV? You did such a wonderful job decorating and refinishing it. I also wanted to ask how you came to call your husband 'Mr. Bucky?' I would imagine it's because that's what his students called him. Thanks so much for all the wonderful videos! Back to binge-watching southernfrugal.com...
We have not lived in the RV yet it's still sitting beside our house. We are planning to put all new tires on it just to make sure we are safe while driving, hopefully this will happen in August or at the latest Sept.
Mr. Bucky's students called him Dr. Stokes. Putting a Mr. or Miss in front of a first name shows respect and affection here in this part of the South. Even if a woman is married they still use Miss and the first name. For instance they call me Miss Phyllis and I'm always falttered to hear my name in this way.
Could you please tell how you would tenderize the meat in an Instant Pot rather than with the stove top pressure cooker? Thank you.
Instant Pot pressure does not get as high as the stove top pressure cooker can get. It will take a little longer in the Instant Pot and then allow the pressure to come down on its own without releasing it.
Thanks for the reply. I've been watching for about a week. I absolutely love your videos.
Thanks! Looks delicious!
can I eat at your house
da'dub - we are all requesting a bed and breakfast...😊😊😊
This is new to me glad u can do this quicker my mom always stewed her meat all day long like 12hrs
My husband is Mexican and first time I made "chimichangas", he asked me "what are these" & I said chimichangas...he burst out laughing and said WHAT!! He thought i said they were "chingadas" which is a badword in spanish...so,now i just call them fried burritos...lol but he even said mexico doesnt have these nor do they have burritos. He laughs at mexican restaurants here too cause 80% of the menu is stuff they never have in mexico. He once asked a waiter if they had carne apache...the waiter was dumbfounded as to what that was. (Carne apache is a mexican dish of pickled hamburger meat, onions, tomatoes, jalapenos, cilantro and lime)
Yummmmmmmm🤗