Archive for the ‘Bread’ Category
2012
01.16
Tags: baked corn dogs, best corn dog recipe, best corn dogs, corn dog, corn dog batter, corn dog batter mix, corn dog batter recipe, corn dog brands, corn dog calories, corn dog casserole, corn dog cooker, corn dog fryer, corn dog holder, corn dog ingredients, corn dog machine, corn dog maker, corn dog mix, corn dog nutrition facts, corn dog recipe, corn dog recipes, corn dog skewers, corn dog sticks, corn dogs, Corn Dogs recipe, corn for dogs, corndog, corndog batter, easy corn dog batter, easy corn dog recipe, frozen corn dogs, gluten free corn dogs, home made corn dogs, homemade corn dogs, how do you make corn dogs, how to make corn dog, how to make corn dog batter, how to make corn dogs, is corn bad for dogs, making corn dogs, mini corn dogs, morning star corn dogs, morningstar corn dogs, nostalgia corn dog fryer, pup corn dog treats, recipe for corn dogs, smartplanet corn dog maker, state fair corn dogs, vegan corn dogs, vegetarian corn dogs, veggie corn dog, wooden corn dog sticks
Posted in Bread | Comments Off
Ingredients
- 1 lb. hot dogs
- 4 cups vegetable oil
- 1/2 cup flour
- 1/2 cup cornmeal
- 1 tsp. baking powder
- 1/2 tsp. salt
- 1/2 tsp. sugar
- 1 Tbsp. vegetable shortening
- 1/3 cup milk
- 1 egg
- 8−10 wooden skewers
Directions
- Bring 3 cups of water to boiling in a large saucepan.
- Add hot dogs and bring back to boiling. Remove from heat; cover 20 minutes. Pour enough oil to a 2−inch depth in a skillet and heat to 350 degrees. Combine flour, cornmeal, baking powder, salt, and sugar in a medium−size bowl and blend with fork.
- Add shortening and cut in with fork until the size of small peas. Combine milk and egg in a 1 cup measure. Stir into flour− cornmeal mixture. Pour mixture into a tall glass. Remove hot dogs from water and dry with paper towels. Insert skewer into the hot dog, and be sure to leave about 1 inch for handle. Dip hot dog into batter; let excess batter drip into glass. Drop into hot fat fry 2 minutes, or until golden brown.
2012
01.15
Tags: chili for chili dogs, coney dog, coney dogs, coney hot dog, coney hot dogs, coney island chili dog, coney island chili dog recipe, coney island chili dogs, coney island chili sauce, coney island chili sauce recipe, coney island dog, coney island dog recipe, coney island dogs, coney island hot dog, coney island hot dog chili, coney island hot dog chili recipe, coney island hot dog contest, coney island hot dog eating, coney island hot dog eating contest, coney island hot dog eating contest 2010, coney island hot dog recipe, coney island hot dog sauce, coney island hot dog sauce recipe, coney island hot dog stand, coney island hot dogs, coney island hot dogs recipe, coney island hotdog, coney island lunch, coney island recipe, coney island restaurant, coney island restaurants, coney island sauce, coney island sauce for hot dogs, coney island sauce recipe, coney sauce recipe, detroit coney island, detroit coney island hot dogs, detroit coney island recipe, famous hot dogs, hot dog coney island, hot dog eating contest coney island, hot dog sauce, james coney island hot dogs, nathan s hot dogs coney island, original coney island hot dog sauce, original coney island hot dog sauce recipe, original coney island sauce, recipe for coney island hot dog sauce, sunbeam coney island hot dog steamer
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Ingredients
- 1 pound Ground Beef, Lean
- 1 Small Onion, Chopped
- 2 Tbls. Prepared Yellow Mustard
- 2 Tbls. Vinegar
- 2 Tbls. Sugar
- 1 Tbls. Water
- 1 tsp. Worcestershire Sauce
- 1/4 tsp. Celery Seed
- 1/4 tsp. Tabasco Sauce
- 1/4 cup Catsup, Approximate (Use enough to keep mixture loose)
Directions
- In salted skillet, over medium heat, brown ground beef with onion, breaking up meat with fork to crumble fine. Drain off fat.
- Add mustard, vinegar, sugar, water, Worcestershire sauce, celery seed, and Tabasco sauce. Mix well. Add enough catsup to keep mixture loose.
- Reduce heat to low, and simmer (uncovered), for 35 to 40 minutes. Makes enough sauce for six to eight medium weiners.
2011
12.25
Tags: appetizers, baked goods, breakfast, cakes, calzone recipes, camping food recipes, caribbean food recipes, casseroles, Cheesecake Factory Bruschetta recipe, chinese, crockpot, desserts, easy chinese food recipes, ethnic, food recipe, fruits, gourmet sandwiches, grains&veggies, holiday foods, indian food recipes, italian, main dishes, mexican, mexican food recipe, mexican food recipes, miscellaneous, on the grill, pizza, potatoes, puerto rican food recipes, salads, seafood, secret recipes, snacks&appetizers, soups & stuff, southern food recipes, spanish food recipes, special diets, stir fry, sweets&desserts, vegetarian recipes
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Ingredients
- 1−1/2 cups chopped roma tomatoes
- 2 Tbsp.diced red onion
- 1 large clove garlic, minced
- 2 Tbsp. chopped fresh basil
- 2tbsp. olive oil
- 1/2 tsp. red wine vinegar
- 1/4 tsp. salt dash of ground black pepper
- 1/2 loaf french baguette or ctusty italian bread, sliced into 5−7 slices
- 1/4 tsp. garlic salt
- 2−3 sprigs italian parsley
Directions
- In a medium bowl, combine tomatoes, onion, garlic and basil. Add 1/2 Tbsp. of oil, vinegar, salt and pepper and mix well. Cover bowl and refrigerate for at least an hour. Preheat broiler, slice the bread in 1″ slices diagonally to make 5−7 slices. Combine remaining 1 1/2 Tbsp. oil with the garlic salt. Brush entire surface of each slice (both sides) with the olive oil mixture.Broil slices for 1 1/2−2 mins. on each side, until surface starts to brown. Arrange bread like spokes of a wheel on plate. Put the chilled tomato mixture in a pile in the middle of the slices. Garnish with italian parsley.
2011
12.25
Tags: appetizers, baked goods, breakfast, cakes, calzone recipes, camping food recipes, caribbean food recipes, casseroles, Cheese Danish recipe, chinese, crockpot, desserts, easy chinese food recipes, ethnic, food recipe, fruits, gourmet sandwiches, grains&veggies, holiday foods, indian food recipes, italian, main dishes, mexican, mexican food recipe, mexican food recipes, miscellaneous, on the grill, pizza, potatoes, puerto rican food recipes, salads, seafood, secret recipes, snacks&appetizers, soups & stuff, southern food recipes, spanish food recipes, special diets, stir fry, sweets&desserts, vegetarian recipes
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Ingredients
- 16 ozs. cream cheese, softened
- 1−1/2 teaspoons vanilla
- 1 egg, beaten
- 1/2 cup sugar
- 1/2 cup raspberry or apricot jam
- 2 packages of refrigerated crescent roll dough
- 4 ozs. sliced almonds
Directions
- Preheat oven to 350F. Mix cream cheese, vanilla, and sugar in a bowl.
- Unroll 1 can crescent roll dough on a cookie sheet, sealing perforations. Spread cream cheese filling on dough, leaving 1/4 inch edges. Top with jam. Unroll second can of dough and lay on top of first layer. Seal edges with edge of fork. Brush with beaten egg.
- Sprinkle with sliced almonds. Bake for 30 minutes. Allow to cool slightly before cutting.
2011
12.24
Tags: appetizers, baked goods, breakfast, cakes, calzone recipes, camping food recipes, caribbean food recipes, casseroles, Cheese Crackers recipe, chinese, crockpot, desserts, easy chinese food recipes, ethnic, food recipe, fruits, gourmet sandwiches, grains&veggies, holiday foods, indian food recipes, italian, main dishes, mexican, mexican food recipe, mexican food recipes, miscellaneous, on the grill, pizza, potatoes, puerto rican food recipes, salads, seafood, secret recipes, snacks&appetizers, soups & stuff, southern food recipes, spanish food recipes, special diets, stir fry, sweets&desserts, vegetarian recipes
Posted in Bread | Comments Off
Ingredients
- 1 Cup Flour
- 2 Teaspoons Dry Mustard Powder
- 1/4 Teaspoon Cayenne
- 1/2 Teaspoon Paprika
- 1/2 Teaspoon Thyme
- 1/2 Teaspoon Chili Powder
- 1/2 Teaspoon Salt
- 1/4 Cup Unsalted Butter
- 2 Cups Aged Cheddar, grated
- 1/4 Cup Cold Water
Directions
- Preheat oven to 350F. Combine mustard powder and seasonings with the flour and mix well. Cut butter into the flour mixture.
- Add grated cheese to the flour and mix well. Add the water and knead for a short time until the dough forms a ball. Take one quarter of the dough at a time and roll out very thin (about 1/8 inch). Cut into crackers, prick the tops with a fork, and bake on a greased cookie sheet for about 10 minutes or until lightly browned.
- Put into a container and allow to sit overnight uncovered.
2011
12.21
Tags: appetizers, baked goods, breakfast, cakes, calzone recipes, camping food recipes, caribbean food recipes, Carl's Jr's Famous Star recipe, casseroles, chinese, crockpot, desserts, easy chinese food recipes, ethnic, food recipe, fruits, gourmet sandwiches, grains&veggies, holiday foods, indian food recipes, italian, main dishes, mexican, mexican food recipe, mexican food recipes, miscellaneous, on the grill, pizza, potatoes, puerto rican food recipes, salads, seafood, secret recipes, snacks&appetizers, soups & stuff, southern food recipes, spanish food recipes, special diets, stir fry, sweets&desserts, vegetarian recipes
Posted in Bread | Comments Off
Ingredients
- 1/4 pound ground chuck
- 1 large sesame−seed bun
- Kraft mayonnaise
- Heinz ketchup
- Heinz hamburger relish (the red stuff)
- Vlasic hamburger slices
- tomato, white onion, lettuce
Directions
- Pre−Prepare your Condiments: Mix 1 Tablespoon ketchup with 1/2 Tablespoon relish, set aside. Chop the lettuce…you’ll need a handful per burger. Thinly slice the tomato and onion. You’ll need 1−2 tomato slices, and 3−4 rings of fresh onion. (These amounts are for each Famous Star )
- Divide one pound of ground chuck ito 4 equal portions. On waxed paper, form each portion into 5 inch round patties. Freeze for at least an hour. Keep any spares frozen until needed. Obviously you’ll do this in advance. When cooking time draws near, toast the faces of the bun (top and bottom) on a 375 electric griddle. They should be an even tan color.
- Preheat either an outdoor gas barbecue, or an indoor electric one. After it is pre−heated, place a still−frozen beef patty on the grill, pressing down firmly for 4−5 seconds. (This will get you the grill marks) Salt liberally. Cook for 3 minutes (gas) or 5−6 minutes (electric). Eyeball it−−−if it looks ready to turn, turn it.
- While the beef is cooking, dress your bun as follows:
Top Half: Your pre−mixed special sauce (ketchup and relish) 1/2 Tablespoon mayonnaise
Bottom Half: 1/2 Tablespoon mayonnaise 3 pickle slices 1 handful of chopped iceberg lettuce 1−2 tomato slices 3−4 fresh rings of onion
- Turn the beef patty over, press down firmly with a spatula for 3−4 seconds, and salt liberally. (Don’t be afraid to have a few flames “kiss” the burger…they are charbroiled)
- Place the cooked beef patty on the dressed bottom bun, add the top. Want to make a Carl’s Jr All−Star ? After placing the beef on the bottom bun, add a slice of real American cheese on top of the patty, then 2 slices of cooked bacon before placing the top bun on. (Criss−cross the bacon in an X pattern)
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