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I made hot dogs the same way pretty much for years. They were always okay, but nothing to brag about. I think maybe in the back of my mind, the lowly wiener was just not important enough to warrant creative input from my imaginative culinary side. Then one day, I decided to try something different.
As a youngster, I was taught to boil the wiener in water, put it in a bun, and squirt various condiments on top. But as I grew and advanced in culinary skills, I knew there had to be a way to improve on this method of cooking a hot dog.
Things that go great with hot dogs are: potato chips, baked beans, coleslaw, or potato salad.
This method of cooking the lowly wiener is now a regular thing around my house. My family loves them, and they really are good. Here's what you'll need:
* All beef wieners (you can eat that other "stuff" if you want, we only eat beef wieners; we also prefer bun length)
* Soft buns (you want fresh buns here, not stale, although you can steam stale buns back to life if you insist on using old bread - I have other uses for old bread such as Bread Pudding with Amaretto Sauce)
* Hot dog relish
* Sauerkraut
* Diced onions
* Mustard and ketchup
* Kraft shredded mexican style four cheese blend
* Hot dog chili sauce (Castleberry's is our favorite)
* Laura's homemade cole slaw
* Butter
* Tin foil
* Crock-pot
* Cast iron skillet
Now, you do not have to do everything the same way I do it. I am letting everyone know how I do it, and you can adjust as you see fit.
Please note the hot dogs need to spend some time in the crock-pot in order to be good, and the steaming method I mention below is great. Plan properly so the dog packets get to warm and meld inside their "packet" in the hot crock-pot. I normally make the dogs and allow them 45 minutes to an hour in the crock.
These warm up really great. Simply take the bun and wiener combination out of aluminum foil (do not forget this step in order to avoid a nasty microwave incident), wrap loosely in a paper towel, and microwave about 10-15 seconds. Do not overdo it, the bun will get hard.
Alternate method: I tried this once and it was even better. Place a rack in the bottom of the crock-pot before adding hot dogs. Add one tablespoon or so of water. Be careful, you do not want to have the dog packets sitting in liquid. The idea is to lightly "steam" them instead.
I usually eat two hot dogs, each made as follows:
Version #1: (ingredients are in the order used) mustard, ketchup, relish, chili sauce, cheese, onions
Version #2: (ingredients are in the order used) mustard, relish, onions, sauerkraut, homemade coleslaw
Now, a note here about slaw. There are all kinds of different ways to make coleslaw. There is also slaw mix that can be bought in a bag. I am as particular about my slaw as I am about my bread. My momma made coleslaw pretty much the same way for years, and it always tasted good.
If you've ever eaten bad coleslaw, you'll remember it. Some fast food restaurants have the audacity to CALL it coleslaw, but it is more like tasteless cardboard "stuff." Did it ever seem to you that the slaw in many restaurants is often stark white, as if it is all made entirely from the cabbage core? Makes you wonder what happened to all of the GREEN stuff.
I'll be sure to place a link to my coleslaw recipe at the end of the article, so be sure and grab that and try it with these delicious stadium style hot dogs.
I am very picky about certain things: fresh bread is one; fresh milk is another; good tasting coleslaw is important; I think the hot dog chili sauce by Castleberry's is great; I use the Kraft Mexican style four cheese blend almost daily; I want to know what is in the meat I eat. However, to each his own. Enjoy!
The difference between good and bad coleslaw is not hard to distinguish. A delicious hot dog deserves delicious coleslaw. You can get the recipe I use for homemade coleslaw and adjust it to your liking.
Now that the colder months are coming, I will be posting a lot of great cold weather recipes. I have been perfecting my Cajun Gumbo Recipe for years now, and it is beyond compare in my humble opinion. Watch for it on my website, The Rancher's Daughter, and test it for yourself. Thanks for reading!
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In this article we are going to look at a good old fashioned crock pot chili recipe with beef! this meal can be made with any meat that you want, and can even be made vegetarian style if you wish. It is versatile and delicious! Enjoy! Do you have a crock pot in a closet or kitchen cabinet someplace in your house? Are you a throwback to the 70'S? I am! But what the hey! When was the last time that you used it to actually cook something?
The crock pot is not some old "fad" that has come and gone you know! The crock pot is alive and well today! Just take a look at how it has evolved over the years when you go to the big retail outlets in your town. I remember when they were strictly "manually" operated. A manual knob for warm, medium and high. Today, they are all glitzed up with fancy electronic controls and read out displays!
Today, they are like the crock pots that you would expect on the starship Enterprise! The crock pot is not a lazy way of cooking, on the contrary it is so efficient as to be able to prep the ingredients you want then put them in the crock in the morning and when you get home, viola! dinner is served. It is an economical way of cooking. If you are a chili lover as I am then you know that the crock pot is a great way to make your best chili recipes quickly and easily! So lets make some chili shall we!
The ingredients:
3 pounds of steak. You can use round, flank, skirt, chuck if on a budget. Any cut you want. I like to cube and shred the meat for texture purposes.
1 15oz can of beans. Any will do, kidney, small red beans, pinto beans. No white beans for this recipe though!1 large onion finely chopped either a brown or red onion the choice is yours.
1 large green bell pepper finely chopped.
4 bulbs of garlic finely chopped.
1 small can 6-8 oz tomato sauce.
1 small can 6-8 oz tomato paste.
1 6-7 oz can of diced green chilies.
1 big can 28oz of fire roasted tomatoes with plain or with green chilies mixed in or 6 to 8 large tomatoes that you have roasted on the BBQ.
1 tablespoon of California chili powder.
1 tablespoon of New Mexico chili powder.
1 teaspoon of smoked paprika.
1 1/2 teaspoon of cumin.
3 tablespoons of olive oil.
1 1/2 teaspoons of salt or season salt.
OK, Lets get cooking!
I love large skillets! my fave is a cast iron skillet. I am old fashioned that way! So, get a large skillet and put your beef in it to brown it up in the 3 tablespoons of olive oil. When the beef is all browned it is time to toss it into the crock pot and then toss the rest of your ingredients in there as well! Cook this mixture for 6 to eight hours, and if you are home at the time then taste it every now and again to see if you want to add something to it or not! As an aside as always I suggest cooking this mixture or any chili recipe a day in advance as the flavors get to mingle together, but if that is not possible that is OK too! This meal is ready to eat and enjoy!
In this article we looked at a good old fashioned crock pot chili recipe made with beef. This recipe can be made with any meat that you want and it will come out tasting great! If you found this information useful and would like to learn more chili recipes then please visit: http://www.bestchilirecipes.net.
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3 fresh skinless chicken breast bone
4 tablespoons real butter
1 small onion
03:01 cup flour
2 teaspoons salt
2.1 teaspoon pepper
2 cups chicken broth
03:02 cup milk
3 medium potatoes, diced
2 bags of mixed vegetables Freshlike steam bag
1 package of puff pastry in the refrigerator at room temperature
Preheat oven to 420 degrees. The secret to preparing this dish is prepared with all the ingredients for youat the same time. Cook chicken in pan, covering the chicken with 6 cups water 1 teaspoon salt, 1 / 4 teaspoon pepper to simmer until cooked medium, about 45 minutes. While the chicken cook, peel and cut potatoes into cubes, potatoes, after rinsing the potatoes in microwave 1 / 2 cup of chicken broth in a covered dish for 6 minutes. Level 1 refrigerated pie crust in the pan in a deep bowl. Microwave each bag of mixed vegetables for 6 minutes, not two pockets at the sameTime.
When the chicken is done, drain and cut the chicken breast into cubes. Butter in a large skillet over medium heat, onion and stir often until onion is soft and transparent, then the flour, stirring to make your rue. Now add 1 teaspoon salt, 1 / 4 teaspoon pepper and remaining broth and milk slowly, cook over low heat and cook until creamy, then add potatoes, vegetables and chicken into cubes, mix, mix well. Remove from heat and pour into your crustDeep Dish lined pie pan to seal the top with the remaining pastry, flute edges and a few slices in top crust to vent. Bake approx 35 minutes, until crust is lightly browned, after the first 15 minutes of baking, the edges of crust with foil. Allow to cool about 15 minutes before serving.
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Many love Italian food. It is rich with mixtures of delicious meat and sauce. If you decide on having a party, you can serve Italian dinner not having to spend so much time to prepare one. There are many easy Italian dinner recipes ideal for any party or gathering.
An Italian dinner will surely impress your guests and satisfy their appetite. To have an idea, here are the details on how to make your Italian dinner party enjoyable to everyone.
Italian dinner usually starts with a fine wine. It can be a Martini or Negroni combined with lemon and a cube of ice. You can serve Limoncello after dinner. Italians believe that this is good for digestion.
For the main dish, here are some easy Italian recipes which you can prepare to complete your Italian party.
Bruschetta Recipe
Ingredients:
1 ½ pounds of ripe Roma tomatoes
2 tablespoons red onions finely chopped
2 cloves of garlic, minced
¼ cup chopped fresh basil
2 tablespoon red wine vinegar
3 tablespoon of virgin olive oil
Salt
Pepper
Parmesan shavings
Toasted crusty bread
Slice the tomatoes into half and squeeze the seeds out. Cut into cubes and put it into a bowl. Mix other ingredients such as garlic, onions, vinegar, basil, salt, pepper and olive oil. Leave it for at least an hour in room temperature. Prepare the toasted bread and apply some olive oil on it. Scoop the tomato mixture all over the bread and sprinkle it with the Parmesan cheese. It is ready to serve.
Baked Ziti with Sausage
Ingredients:
1 diced large onion
6 cloves of garlic
1.5 lbs of spicy Italian sausage
Salt
Pepper
¼ cup of dry red wine
1 can of chopped tomatoes including the juice
4 diced tomatoes
¼ cup of chopped fresh oregano
1 cup of ricotta cheese
¾ of grated Parmesan cheese
1/3 cup of flat leaf parsley chopped into small pieces
1 pound dry ziti pasta which is cooked to al dente
1 pound mozzarella cheese which is diced
Olive oil
Preheat the oven to 425o F. Heat 2 tablespoons of olive oil in a large skillet. Sauté the onion in oil until it is soft. Put in the sausage and garlic. Wait for the sausage to turn brown. Add salt and pepper to make it tasty. Remove the excess fat and heat again. Mix the red wine and boil.
Next, add the tomatoes with juice. Let it simmer for about 9 minutes. Allow the sauce to get thick then you can add the oregano.
Mix the parsley together with half Parmesan and ricotta in a bowl. Add some salt and pepper. Combine the cooked pasta and the ricotta mixture. Add the sauce and sausage. Mix and combine with mozzarella. Pour it into large baking dish which is greased. Use the excess parmesan and thoroughly sprinkle. Bake it without the cover until it bubbles and colored light brown. Now you can serve it.
There are a lot more varieties of easy dinner recipe products available. It will be sure hit to your guests.
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Influenced by Indian and Southeast Asian curries, Jamaican curry has adopted its own uniquely zesty taste. This Jamaican chicken curry recipe owes its fieriness to Scotch bonnet chili peppers and gets its interesting sweetish taste from sweet potatoes. This exotic dish can either be a simple hearty dinner or a star on the party menu that won't fail to impress your guests on special occasions.
Ingredients (for about 4 servings) - 3 tbsp Jamaican curry powder, 8 - 10 chicken thighs, 1 large sweet potato (peeled and cut into big chunks), 1 tbsp vegetable oil, 1/2 tsp ground allspice, 2 tsp minced garlic, 1 tbsp minced ginger root, 1/2 cup thinly sliced green onions, 1 Scotch bonnet pepper (minced), 2 cups chicken broth, 1/2 tsp salt
Preparation
· Combine curry powder, allspice and salt in a large bowl.
· Add chicken thighs. Make sure the spices coat chicken evenly. Cover and refrigerate for about an hour.
· In a large pot or deep skillet, heat oil over medium heat.
· Stir in garlic, green onions, Scotch bonnet pepper and ginger. Cook for about 2 minutes. Stir constantly.
· Add chicken. Cook for about 2 - 3 minutes.
· Add chicken broth and bring to a boil, then stir in sweet potato.
· Turn the heat down to low, cover and let simmer for about 40 - 50 minutes. Stir occasionally.
· Remove chicken and potato from the pot with a big slotted spoon, and place them on a serving dish. Cover to keep warm.
· Turn the heat up to medium-high and boil the sauce (uncovered) for about 5 - 10 minutes or until it is thickened.
· Pour sauce over chicken and sweet potato. Add salt to taste.
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I put this on to cook for the family on a day when I knew I wouldn't be home for dinner. They ate it all, so I didn't get a chance to taste it! They said it was really good and they want me to make it again. I definitely will, but I'll be around to eat it with them this time!
This also really works great for those that have a busy schedule and sometimes don't have time to make dinner.
You'll be pleased to know, however, that making sweet and sour chicken does not have to be difficult. Some simple tips can make the whole experience easy and fun. Go ahead to cook it and enjoy!
Ingredients of the sweet and sour chicken recipe:
12 oz (375 g) boneless skinless chicken thighs or breasts
1 tbsp (15 ml) soy sauce
4 tsp (20 ml) cornstarch
1/4 tsp (1 ml) pepper
4 green onions
2 carrots
1 sweet red or yellow pepper
3/4 cup (175 ml) chicken stock
2 tbsp (25 ml) rice or cider vinegar
2 tbsp (25 ml) ketchup
4 tsp (20 ml) granulated sugar
1/4 tsp (1 ml) salt
4 cups (1 l) bean sprouts
2 tbsp (25 ml) vegetable oil
1/3 cup (75 ml) blanched almonds
2 cloves garlic, minced
1/2 tsp (2 ml) sesame oil
Directions of the sweet and sour chicken recipe:
Cut chicken into bite-size pieces. In bowl, mix together chicken, 1 tsp (5 ml) of the soy sauce, 2 tsp (10 ml) of the cornstarch and pepper until chicken is coated. Set aside.
Cut onions into 1-inch (2.5 cm) lengths. Thinly slice carrots. Seed, core and cut red pepper into 1-inch (2.5 cm) chunks. Set aside.
In small bowl, dissolve remaining cornstarch in remaining soy sauce; stir in stock, vinegar, ketchup, sugar and salt until sugar is dissolved. Set aside.
In microwaveable bowl, cover and microwave bean sprouts and 1 tbsp (15 ml) water on high for 3 minutes; drain and transfer to serving plate.
In wok or skillet, heat oil over high heat; stir-fry chicken and almonds, in 2 batches, until lightly browned, about 2 minutes per batch. Remove with slotted spoon; set aside.
Add garlic, green onions, carrots and red pepper to pan; stir-fry just until pepper and carrots are tender, about 3 minutes. Add chicken mixture; stir-fry for 30 seconds. Add stock mixture and bring to boil; cook until thickened and juices run clear when chicken is pierced, about 2 minutes. Stir in sesame oil. Pour over bean sprouts.
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When I was a child growing up in a rural Southern Indiana community, there were always local gatherings and food was always involved. We met at a local farmer's maple syrup camp in the Fall for a wiener roast and taking turns stirring the syrup. We met in the Summer in a neighbor's front yard for an old fashion ice cream social. in fact, this recipe for Iron Skillet Applesauce Cake was his daughter's recipe. We sometimes met at the vacant lot across from the general store for picnics, often with puppet shows and miniature merry-go-round rides on a merry-go-round provided by the local bread company. The local churches held gospel sings followed by snacks and desserts either on the lawn or later in the fellowship halls. Some of my favorite recipes come from foods brought to these functions by the good cooks in the neighborhood. Many of the recipes I post, such as this one, are from these very gatherings. Ah, the memories. Times certainly do change but memories remain!
IRON SKILLET APPLESAUCE CAKE
This recipe was from a neighbor when I was a child.
1 1/2 cup flour
1/2 tsp ground cloves
1/4 tsp nutmeg
1/2 tsp salt
1 tsp ground cinnamon
1/3 cup butter
1 cup unsweetened applesauce
1/2 cup sugar
1/2 cup brown sugar
1 egg
1 tsp baking soda
1 cup raisins
Preheat the oven to a temperature of 325 degrees. Line the bottom of an iron skillet with waxed paper and set it aside while mixing cake.
Dissolve soda in applesauce. Stir in the sugars, butter, and the beaten egg. Blend in the flour and spices. Add the raisins which have been plumped by mixing 1/4 cup sugar and a little water and bringing to a boil with the raisins. When the cake batter is mixed well pour the batter into the iron skillet and bake for 35 to 40 minutes or until a toothpick in the center comes out clean.
Enjoy!
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People think I'm crazy when I say that I make my lasagna in a crock pot. But laugh and laugh and shrug my shoulders and invite you to dinner. If you eat in my country are sitting flavors to surprise and concern.
We always end up eating their words after eating my lasagna. It is simply the best I've ever eaten. Although it requires a little preparation than most of my recipes crock pot on my site, it's worth the extra effort. BonAppetite!
Crock Pot Lasagna
1 1 / 2 pounds Italian turkey sausage
2 medium onions, chopped
1 large can of spaghetti sauce
2 teaspoons Italian seasoning
1 / 2 teaspoon oregano
1 tablespoon chopped onion
1 / 4 teaspoon thyme
1-15 oz container part skimmed ricotta
1 cup Parmesan
3 cups grated mozzarella
12, and lasagna
Spray crock pot with nonstick cooking spray. In a large skillet, cook sausage andOnion sausage over medium heat is no longer pink. Fuga. Add the sauce and spices, mix well, reduce heat to a minimum. In bowl mix ricotta cheese, Parmesan cheese and 2 cups of mozzarella. Spoon 1 / 4 of the sausage mixture into crock pot with pasta and divided to suit. Top with half the mixture of cheese, then 1 / 4 of the sausage mixture and pasta. Make another layer of cheese, sausage and pasta, then close with the remaining sausage mixture. Cover and cook onlow 6-8 hours or high for 3-4 hours. Sprinkle with remaining mozzarella cheese, cover and cook 15 minutes until cheese is melted.
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Hashbrowns Recipe - how to make perfect homemade hashbrowns each and every time with my foolproof recipe that your family will love every time you serve it!
I've been making hash browns for the family for years, and I have to admit that my recipe wasn't always the best. I can remember when I was just a kid having my grandma make homemade hash browns and they would be so crispy and perfect each and every time, just like her fried potatoes. Also, I remember trips to the local diner or Big Boy for breakfast and every time you get these delicious toasty brown crispy edged hash browns that were so juicy and yummy inside. I'm going to teach you how to make the perfect hash browns each and every time!
Before you start make sure that you have an adequate pan which is either cast iron and well used or a modern large saucepan skillet with teflon coating. If you don't have a good pan these hash browns will never turn out quite right.
What you will need for recipe ingredients:
About 8 medium to large russet potatoes
A good grater with about 1/8"-1/4" holes
salt and pepper to taste
Canola Oil or Crisco Shortening
1 cup diced onion (or green pepper) if you prefer
In a large mixing bowl shred the potatoes with a grater. I prefer with the skins on (which gives you tons of Iron and is great for your body), others in the family like them better peeled. When you're down to your last potato put your skillet on the stove and turn on the heat to med-high (just below high). Toss in your onion and green pepper if desired into the shredded potatoes. Every now and then I'll add some minced or fresh garlic. Add about 3/4 cup of either canola oil or crisco shortening to the pan (I prefer shortening). There is NO subsitute for these - butter WILL NOT work (it burns off too fast). Once the oil is hot, turn the pan from side to side evenly coating, and then carefully dump the shredded potatoes in the pan (without splashing yourself with hot grease). Salt and pepper them in the pan to taste.
Let them cook uncovered in the pan for 5-6 minutes without turning or touching in any way. Then divide into 4 sections with your spatula (as in the picture above) and flip one at a time. Salt and pepper again if desired. Let cook uncovered another 5-7 minutes and you should be done just like the picture.
The secret to perfect hash browns is a good pan, the temperature of the heat, using oil or shortening (and not butter) - but most importantly only turning them one time! This ensures the crispy texture that you expect from a perfect has brown recipe!
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