Preheat an outdoor grill for medium-high heat.
Place hot dogs on the grill; cook until browned, 5 to 8 minutes, turning once, or until done to suit your taste. Lightly grill hot dog rolls.
Meanwhile, place the chile sauce in a small microwave-safe bowl; cook 1 minute. Stir, and cook 1 minute more.
Place hot dogs on buns. Top each with chile sauce, onion, and 1 tablespoon mustard, or to taste.
ottom of a 10x14-inch Detroit-style pizza pan and spread around
In a skillet over med-high heat, brown the beef with the onion.
As the mixture browns, break up the beef with a fork.
Pour off the fat and add all remaining sauce ingredients, mixing well.
Simmer over low heat, partially covered and stirring frequently for 1 hour, or until mixture thickens.
If desired, add an additional tablespoon of cider vinegar the last 15 minutes of cooking.
Place hot dogs in buns and top with mustard, onion, coleslaw or sauerkraut, and Alabama Coney sauce.
Serve immediately.
Heat a large skillet over medium-high heat. Cook and stir beef in the hot skillet until browned and crumbly, 5 to 7 minutes; drain and discard grease. Add chili sauce, water, chili seasoning, mustard, Worcestershire sauce, and onion powder; bring to a boil. Reduce heat and simmer until Coney sauce is thickened, about 30 minutes.
Place hot dogs into a large pot and cover with salted water; bring to a boil and cook until hot dogs are heated through, 5 to 7 minutes. Place 1 hot dog in each bun and top with Coney sauce.
hrimp completely. Reserve shells for sauce (recipe to follow) and rinse shrimp
Stir lean ground beef, water, tomato sauce, chili seasoning mix, yellow mustard, onion powder, and garlic powder together in a large saucepan; bring to a boil, stirring often. Cover, reduce heat to low, and simmer until ground beef is no longer pink, about 10 minutes.
Remove lid and simmer sauce until thickened, about 20 more minutes.
Wash the ribs and pat dry with paper towels.
Place each slab of ribs on a sheet of heavy duty aluminum foil and rub well with rib rub.
Seal the foil and place in refrigerator for 4 to 6 hours.
Remove from refrigerator and place sealed packed in a 275 degree preheated oven.
Cook for 3 to 4 hours or until tender.
Baste both sides of ribs with Memphis Barbecue Sauce recipe 99023 and grill 5 to 7 minutes per side.
Serve with extra sauce and lots of paper towels.
he stew along with Louisiana-style hot sauce. Bring the mixture to
.
Sprinkle pepper and fish sauce evenly over top and lightly
Preheat oven to 350 degrees F (175 degrees C).
Place garlic in a small baking dish. Bake in the preheated oven 20 to 30 minutes, until soft. Remove from heat. When cool enough to touch, squeeze softened garlic from skins.
In an 8x8 inch baking dish, spread the roasted garlic, spinach, artichoke hearts, Alfredo-style pasta sauce, mozzarella cheese, Parmesan cheese, and cream cheese.
Bake in the preheated oven 30 minutes, or until cheeses are melted and bubbly. Serve warm.
Put meat in heavy kettle.
Add onions, carrots, celery, bay leaves and salt and pepper.
Just about cover the meat with boiling water.
Cover kettle and simmer for 3 to 4 hours.
Remove, slice and serve in Horseradish Sauce (recipe follows).
Sprinkle with parsley.
or next step (yes, authentic Detroit style is kinda greasy).
In
Sauce:
Mix all ingredients and
ogether the ground beef, Worcestershire sauce, parsley, and salt and pepper
teps in making a great coney sauce. The hamburger needs to be
Mix ingredients.
Makes enough sauce for 6 pounds of hamburger meat.
Brown meat with 6 small onions.
Drain.
Mix with sauce. May be frozen.
Serve on hot dogs with mustard and onions or as Sloppy Joes.
Fry ground beef and onion until brown.
Let cool.
Put in blender until fine.
Then add ketchup, tomato sauce, salt, pepper, mustard and Worcestershire sauce.
Combine and simmer 1 hour.
Can be frozen for later use.
In a heavy sauce pan mix together garlic, tomato sauce, tomato paste, parsley and basil.
Bring sauce to a boil and turn down the heat to simmer.
In a large bowl mix together the ground beef, ground pork, bread crumbs, Parmesan cheese, garlic powder and parsley.
Shape into balls the size of a golf ball.
Try to make 40 meat balls.
In a skillet, fry meatballs in hot olive oil until brown.
Combine the sauce mixture and the meat balls and simmer over low heat for another four hours.
Brown ground beef; add remaining ingredients and simmer for 10 minutes.
Serve over hot dogs with chopped onions and mustard. Recipe may be doubled.
er 1/2 cup serving (sauce only): 144 calories; 9.1