hrimp completely. Reserve shells for sauce (recipe to follow) and rinse shrimp
Mix together uncooked beef, tomatoes with juice and remaining ingredients (except salt and pepper) in a large stockpot.
Mash with a potato masher until texture is very smooth.
Place over med-low heat.
Simmer for about 2-3 hours, until beef is cooked through. **Mine was done in under two hours. May need to add water if cooking entire time, check and stir every 30 minutes. Adjust seasoning to taste with salt and pepper.
To serve--steamed hot dog on bun, slathered w/ Michigan sauce.
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.
Slice chicken into 5 thin strips, about 5 per breast.
Flatten with a Chinese cleaver or mallet.
Mash shrimp; add onions, lemongrass, salt and pepper and blend into a thick paste.
Lay ham strips on the chicken pieces; add a tsp of shrimp to each, and roll.
Secure with toothpicks.
Dip in cornstarch, then fry in oil in a skillet until golden brown.
Serve with my recipe for\"Nuoc Cham- Vietnamese Spicy Fish Sauce\" (recipe#25375).
longside some Buttermilk Ranch Dippin' Sauce. (See Cook's Note).
nd cooked through.
Tahini Sauce.
Blend or Process Tahini
Combine all ingredients with tomato sauce and raw hamburg in skillet.
Simmer on medium heat until hamburg is cooked (1/2 to 1 hour).
Hamburg will become very fine.
Add Frank's hot sauce to desired level of \"hotness.\"
In a medium to large heated frypan, mix together tomato sauce, garlic powder, black pepper, chili powder, cumin, hot sauce and cinnamon.
Insure all is mixed well.
Add raw hamburg; cook slowly until done.
Makes enough for 15 to 20 hot dogs.
Mix tomato sauce, hot sauce and seasonings in a large saucepan.
Add raw ground beef and mash with potato masher while cooking.
Cook on medium heat for 30 minutes until beef is browned, then simmer on low for 2-3 hours.
(Sauce will be very thick) Serve Michican Sauce over steamed hot dogs in a steamed bun and top with chopped raw onions.
GINGER-SCALLION SAUCE RECIPE INSTRUCTIONS: Combine the ginger, scallions&
Combine all ingredients with tomato sauce, adding hamburger. Cook for 2 hours.
ome of this for the sauce recipe.
Add 1/4 cup
econds.
Add the spaghetti sauce, diced tomatoes, parsley, basil and
Mix
all
ingredients together and simmer in a saucepan for about 1 hour.
Serve as a sauce for hot dogs.
Drizzle with Garlic-Soy Dipping Sauce. Garnish with cherry tomatoes and
Mix and cook in a large roaster pan in oven at 325 degrees for several hours until thickened to your liking.
Hot pack into pint jars; seal with hot lids and rings.
Set jars upside-down on a thick towel for 15 minutes (set the timer); then put right-side up.
As the jars cool, you'll hear some *kitchen music* which means they've sealed nicely.
Store in a cool dark cellar or cupboard.
NOTE: This is the base for my chicken barbecue sauce recipe which calls for 1/2 cup bbq sauce, 1/4 cup honey, 1/4 cup soy sauce--to DIE FOR!
CHICKEN RECIPE: In a large bowl, combine
Cut tofu into 1 inch cubes.
in a large skillet, sautee onions and garlic in olive oil until onions turn clear, about 3-5 minutes.
Add the tofu, ginger, cayenne and broccoli to the pan and continue to cook until broccoli is done, another 6-8 minutes.
In a separate small bowl, mix together the corn starch, soy sauce and water, then add this mixture to the broccoli and tofu. Cook until sauce thickens, then remove from heat. Serve over rice or whole grains and enjoy!
br>Directions for sauce:
This recipe makes enough sauce for about 2
he brisket with the espresso sauce on both sides, wherever the