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Full Online Book HomeLearning KitchenSauces - West Virginia Hot Dog Chili
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Sauces - West Virginia Hot Dog Chili Post by :isyd1 Category :Learning Kitchen Author :Unknown Date :March 2012 Read :1693

Click below to download : Sauces - West Virginia Hot Dog Chili (Format : PDF)

Sauces - West Virginia Hot Dog Chili

1/2 cup shortening
2 TBSP. onions, chopped
2 cloves garlic, chopped
5 lbs. ground beef
1 1/2 TBSP. paprika
2 1/2 TBSP. chili powder
1 1/2 TBSP. black pepper
1 TBSP. cayenne pepper (can use 1/2 TBSP. - 2 TBSP.)
2 TBSP. salt
2 1/2 TBSP. ground cumin
1 tsp. ground cinnamon
1/2 - 1 cup cracker meal

Saute meat, garlic and onions till browned. Add spices, stir well. Add about a quart of water and cook over low heat for 3-4 hours. Add a little water occasionally to keep from sticking.

When chili is cooked, remove from heat and add 1/2 to 1 cup of cracker meal and stir well.

Another trick that you can do is place the pot in the bottom of the kitchen sink and run an electric hand mixer around briefly - this makes for a finer ground meat texture and is closer to the "real thing"

After the first batch you will learn to vary (slightly) the blend of peppers and cumin...the cinnamon is critical but your chili should never have a cinnamon taste.

This chili freezes well and you may cut the recipe in half, but no more

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Categories: Wildgame, Fish, Sauces 1 pt. Mayonnaise 1 pt. Mustard 1 oz. Anchovy paste 1/2 oz. Lemon juice 1 oz. Onion, grated 1 oz. Wine, sherry 1/4 oz. Tabasco sauce 1/2 oz. Worcestershire sauce Blend all the ingredients in an electric blender or hand-whip them into a smooth mixture. Makes a tart and tasty sauce for poached fish, oysters, shrimp,crab meat, scallops or lobster.

Sauces - Sandwich -  Tzatziki Sauce Sauces - Sandwich - Tzatziki Sauce

Sauces - Sandwich -  Tzatziki Sauce
1 pint yogurt 1 unpeeled cucumber, chopped fine 1 clove garlic, crushed 1/2 cup olive oil Juice of 1/2 lemon 1 teaspoon salt parsley To the yogurt add the cucumber, garlic, olive oil, lemon juice, and salt. Blend well with fork. Top with parsley. Refrigerate. This is a Jeff Smith, AKA Frugal Gourmet recipe.