Full Online Books
BOOK CATEGORIES
Authors Authors Short Stories Short Stories Long Stories Long Stories Funny Stories Funny Stories Love Stories Love Stories Stories For Kids Stories For Kids Poems Poems Essays Essays Nonfictions Nonfictions Plays Plays Folktales Folktales Fairy Tales Fairy Tales Fables Fables Learning Kitchen Learning Kitchen
LINKS
Valid XHTML 1.0 Transitional Free Classified Website Without Registration Free Classified Website Daniel Company
Twitter Twitter Add book
donate
Full Online Book HomeLearning KitchenSauces - Coney Island Hot Dog Sauce Recipes By Scooby
Famous Authors (View All Authors)
Sauces - Coney Island Hot Dog Sauce Recipes By Scooby Post by :dtyler Category :Learning Kitchen Author :Unknown Date :March 2012 Read :2756

Click below to download : Sauces - Coney Island Hot Dog Sauce Recipes By Scooby (Format : PDF)

Sauces - Coney Island Hot Dog Sauce Recipes By Scooby

1 tablespoon butter or margarine
1 1/2 pounds lean ground beef
2 medium onions, chopped
1 clove garlic, crushed
1 tablespoon prepared regular mustard
1 (6-ounce) can tomato sauce
6 ounces water
2 tablespoons chili powder
Salt and pepper to taste
4 or 5 wieners


Combine everything except wieners and simmer until thick. Do not brown ground beef first.

Grind the wieners and add to sauce. Cook 15 minutes longer.

Now, some chefs, if the sauce is too thin, added a few crumbled soda crackers to the sauce. Put over hot dogs in a bun.


Sauce 2 (Charlotte Lewis - Rewcipes Online)

1/4 pound lean ground beef
6 ounces tomato paste
1 1/2 cups water
1/4 cup pickle relish
1 tablespoon instant minced onion
1 tablespoon mustard
3 teaspoons chili powder
1 teaspoon sugar


In a medium saucepan, cook meat, crumbling with a fork, until it loses its red color.

Add remaining ingredients and simmer for about 30 minutes. Serve over hot dogs in buns.



Sauce 3 (Larry Andersen)

1 pound lean ground beef
1 large white onion diced fine
1/4 cup barbecue sauce
1/4 cup tomato sauce
2 tablespoons chili powder
1/2 teaspoon cumin
1/2 teaspoon ground black pepper
1/2 clove garlic, minced fine


In frying pan, brown meat until no longer red. Break up into very small pieces. Skim off most of the fat. Add onions and garlic, cook until onions are transparent. Add other ingredients and simmer while stirring.

May add a little water if sauce too thick when cooking but the finished sauce should be almost dry. Taste sauce.

Chili pungency should be present but not too hot. The finished sauce need to have a bit of a bite but mostly flavor to meld with the mustard, onions and grilled hot dog.

Sauce will keep for a week in a covered container in the refrigerator. Good eating!
If you like this book please share to your friends :
NEXT BOOKS

Sauces - French Dip Sandwich Sauce Sauces - French Dip Sandwich Sauce

Sauces - French Dip Sandwich Sauce
1 cup water 1/2 cup soy sauce 1 beef bouillon cube 1 bay leaf 3 to 4 whole peppercorns 1 tsp. dried crushed rosemary 1 tsp. dried thyme 1 tsp. garlic powder Let beef bouilion cube sit in water until cube is dissolved then add soy sauce. Place herbs in a tea strainer and simmer in water-boullion-soy mixture over low heat for 30 min.
PREVIOUS BOOKS

Sauces - Coney Island Hot Dog Sauce Sauces - Coney Island Hot Dog Sauce

Sauces - Coney Island Hot Dog Sauce
2 Lbs. Ground Beef 2 Packages Onion Soup Mix (1 Box) 2 Cups Black Coffee 1 (6 oz.) can Tomato Paste 1 Tablespoon Chili Powder 1 Teaspoon Cumin Powder 1 Teaspoon AllSpice 1/4 cup Vinegar 1 Tablespoon Worcestershire Sauce 3 Tablespoons Sugar Brown ground beef in a skillet and chop up real fine into individual granules. In a separate large saucepan, mix 2 cups of black coffee with all the other ingredients and cook over medium heat until boiling. Reduce to simmer and cook about 2 hours but you can do it just long enough to saturate the dehydrated onions
NEXT 10 BOOKS | PREVIOUS 10 BOOKS | RANDOM 10 BOOKS
LEAVE A COMMENT