A&W Chili Dogs
1 Sabrett brand (or Equivalent) 2 ounce beef frankfurter (7½" long)
1 regular hot dog roll
3 Tablespoons A&W Coney Island Sauce (see recipe below)
1 Tablespoon chopped white onion
1/2 Tablespoon Kraft shredded mild cheddar cheese (optional)
A&W Coney Island Chili Dog Sauce
1 pound ground chuck
1 six ounce can Hunts tomato paste
1 Cup water
1 Tablespoon sugar
1 Tablespoon prepared yellow mustard
1 Tablespoon dried, minced onion
2 teaspoons chili powder
1 teaspoon Worcestershire sauce
1 teaspoon salt
1/2 teaspoon celery seed
1/2 teaspoon ground cumin (heaping)
1/4 teaspoon ground black pepper
Making the Chili Dog Sauce:
1. In a 2 qt. saucepan, brown the ground chuck, breaking into very small
pieces. Salt and pepper lightly while cooking. Do not drain the fat.
2. Add the remaining ingredients. Simmer, uncovered, 30−45 minutes until it
thickens. Stir occasionally.
3. Allow to cool, cover, and refrigerate until "Dog−Time". You'll be
microwaving what you need later.
Cooking your A&W Chili Dog
1. Bring a 2 qt. saucepan of water to a rolling boil.
2. Remove the saucepan from the heat and add the desired number of frankfurters to the water. Cover and let sit about 10 minutes.
3. After the franks are done, microwave the chili dog sauce until steaming.
(Only microwave what you need, save the rest) Then microwave each hot dog roll 10 seconds.... just enough to warm.
4. Remove the cooked franks with tongs, and place on the microwaved hot dog roll.
5. Add about 3 Tablespoons of your prepared A&W chili dog sauce, and the chopped onion. Grated cheddar cheese is optional.
THEN ENJOY!
A&W Onion Rings
1 cup McCormick Golden Dipt Tempura batter mix 1/4 teaspoon onion powder
1/8 teaspoon ground black pepper
1/2 cup water
1/4 cup beer
1 extra large white onion, sliced 3/8" thick 6 cups vegetable oil in your deep fryer
Preheat the deep fryer to 375F
Combine the tempura mix with the spices and liquid to make a
batter using a fork. There will be some small lumps; don't worry about those.
Slice the onion, and separate all of the rings.
Dip the individual rings in the batter, and drop into the preheated oil. Deep fry 3−5 minutes until golden brown. Remove to a paper towel lined plate, salt lightly, and serve hot.
so is everyone should know by now my wife is 100% Armenian. we know so many older Armenian women who have had the idea on how to pickle or can brought passed down over years, and a number of them have given us and taught us how to make canned gutta or Armenian pickles. I love pickled cauliflower I’m going to give you the recipe on how I’ve been taught how to make canned or pickled vegetables. The can or pickle vegetables, you start with 3 cups of water, one cup of white vinegar, 3 tablespoons of pickling salt, 1 tablespoon of sugar and then when you’re putting in the vegetables in the jar, you in each jar, add a few cloves of garlic, and I also like to put in a few peppers, which are the hot little Mexican peppers or cayenne pepper if you choose . Two pots on the stove, one pot of boiling water these are actually good size pots in one pot of the liquid that you’re going to be putting in the jars once vegetables, as you can. so you take the jars ball jars or other canning jars that you can get at the hardware store anywhere and you take a long wooden spoon or some other implement that you have and you dunk a jar in the boiling water turn it around and get it good and sterilized. Take it out stop it full of vegetables, garlic, and peppers as much as you can stuff in there and then you put the lid in the boiling water, put that on the jar and then the ring lid and screw that down tight. And that’s really all there is to it it’s kind of old-school old-fashioned, but it really works well and I’m gonna put a picture on here of the pickled cauliflower that I made the other day
Chili it’s one of those meals that you generally start thinking about making in the winter. It’s not really soup and it’s not a stew - it’s Chili, kind of a unique fun to make dish that’s good for lunch or dinner - it can be served with all kinds of toppings like green onions, sour cream, cheese or you can Serve it over rice - really it’s up to you. I generally use one pot and add everything I need in order. We really don’t have a winter as much as we have cool weather – I grew up in Minnesota – That’s winter – but when our weather turns cool – generally in the 30’s-40’s – its time for all kinds of soups and stews – Chili is an easy to make and versatile dish. Chili the way I like to make it is a one pot dish. I use a large Deep pot and heat it on the stove (I like to cook on a gas stove) and add enough oil to cover the bottom of the pot. While the pot and oil is heating to about medium I am chopping my white onion – a good sized onion into fairly small diced pieces and then I add to the heated oil (you should hear the sizzle). You want to cook the onions until they are limp and soft, add a pinch or two of salt and pepper. I also add a pinch of cayenne pepper and smoked paprika but Nancy doesn’t like it hot so really just a pinch.Now I add the ground beef – I like to use 80/20 in my chili – but use what you have or want – some people like to use chunks of meat but I prefer ground beef – it makes the chili taste better to me (I feel like everything blends better together) while the beef and onions and spices are cooking together I open cans of diced tomatoes and other tomato cans, I also add tomato sauce. I just add a couple of cans of sauce Until I like the look of it ( I’ve made chili so many times I don’t think you can mess it up (you can just simmer it down if you add to much and can always add more sauce if it’s to thick). If you like beans in your chili nows the time to add them, black beans and red kidney beans work best for me – I use cans mostly – I’ve soaked and used dried but I find it’s just easier to use canned. I now add sugar – white sugar cuts the acidic nature of the tomatoes ( I add about a teaspoon or so) and add chili powder to taste – I usually sprinkle enough to cover the top of the chili – about 1/2 cup. And then I simmer the chili for at least an hour – longer is better
Bread - sourdough- San Luis Whole wheat - 2 slices
butter
cheese - Monterey Jack, cheddar, Colby, whatever you have
Heat a skillet to medium warm.
Butter the outside and inside of one piece of the bread,
place one piece in pan and brown for a few minutes. add the slices or grated cheese! Let it start to melt. Need to add at least four pieces!
put the other slice of bread on top and flip it over to brown it!
After a couple of minutes, cover with a lid, turn on low and let it melt.
great To have with a bowl of tomatoe soup!
