A_and_W_Chili_Dogs A and W Chili Dogs Recipe

A_and_W_Chili_Dogs A and W Chili Dogs Recipes

A_and_W_Chili_Dogs A and W Chili Dogs posted by wiiopu Source of recipe: http:/ / www.healthycookingrecipes.com/ copy-cat-recipes/ anw-copycat-recipes.htm
A & W Chili Dogs you will need the following quantities of ingredients : 1 Sabrett brand beef frankfurter - 7.5 inches long Hot dog bun - 1 White onions - 1 tablespoon (chopped) Mild Kraft cheddar cheese - 1/2 tablespoon (shredded) A&W Coney Island Sauce - 3 tablespoons (see below for recipe) Recipe: Cook the ground chuck in a pan and break into small pieces. Season with salt and pepper. Add in the remaining items you need . simmer (cook slowly) for about 30 minutes until thickens. Boil some water (if your tap water is hard, that is with a lot of minerals, you may want to use bottled water to maintain consistency and taste) in a pot, and add in however many frankfurters you want. Boil for about 8 to 10 minutes. Place the frankfurter in a hot dog bun and spread on 3 tablespoons of the sauce you (or they) just made. Spread the cheddar cheese on top, and you're done! Chili Sauce Ingredients: Ground chuck - 1lb Tomato paste - 1 can (6oz) Sugar - 1 tbsp Yellow mustard - 1 tbsp Dried, minced onion - 1 tbsp Chili powder - 2 tsp Worcestershire sauce - 1 tsp Salt - 1 tsp Celery seed - 1/2 tsp Ground cumin - 1/2 tsp Black pepper - 1/4 tsp Water - 1 cup Chili Recipe: Cook the ground chuck in a pan and break into small pieces. Season with salt and pepper. Add in the remaining ingredients for cooking . Simmer for about 30 minutes until thickens. Boil some water in a pot, and add in however many frankfurters you want. Boil for about 8 to 10 minutes. Place the frankfurter in a hot dog bun and spread on 3 tablespoons of the sauce you just made. Spread the cheddar cheese on top, and you're done!

Beef_Brutus Beef Brutus posted by ioua Source of recipe: http:/ / www.foodnetwork.com/ food/ recipes/ recipe/ 0,1977,FOOD_9936_18911,00.html
Beef Brutus: Caesar Salad with Sliced Sirloin Steak Ingredients: 1 1 /2 to 2 pounds beef sirloin, 1 inch thick Worcestershire sauce, for brushing and basting Balsamic vinegar, for brushing and basting Extra-virgin olive oil, for brushing and basting Steak seasoning or coarse salt and black pepper Dressing: 1 (2 ounce) tin anchovy, drained 4 large cloves garlic, cracked away from skins and finely chopped 1/2 cup extra-virgin olive oil 2 teaspoons (several drops) Worcestershire sauce 1 lemon, juiced 1/4 cup pasteurized cholesterol-free egg product, available on dairy aisle Coarsely ground black pepper, to your taste 1/2 cup (a couple of handfuls) grated Parmigiano 2 large heads romaine lettuce, trimmed to hearts and coarsely chopped 1 loaf garlic bread, homemade or store bought Cooking Recipe: Preheat an indoor electric grill to high, outdoor gas grill to medium high or, prepare charcoal. Brush meat on both sides with Worcestershire, balsamic, and oil. Let meat rest 10 minutes. Grill meat 4 to 6 minutes on each side (that is medium-rare to medium-well range). Let meat rest another 5 to 10 minutes for juices to redistribute before you slice steak to serve. Slice meat on an angle, thinly, against the grain of the meat. To make dressing, combine anchovies, garlic, and oil in a metal or heatproof glass bowl. Place bowl on grill top and cover grill. Cook oil mixture 2 or 3 minutes or until garlic is speaking by sizzling in oil. Remove dressing from heat and beat warm oil with a fork until the anchovies break up completely and dissipates in oil. Cooked anchovies melt away easily and the flavor changes from fishy to nutty. Transfer oil mixture to a large salad bowl. Add Worcestershire, lemon juice, egg, pepper, and cheese while beating with fork. Toss greens to coat with dressing. Brown garlic bread under broiler or on outdoor grill and cut the bread into chunks. To serve, pile Caesar salad greens on plate, garnish (which means to sprinkle over, giving an aesthetic appearance) with chunks of garlic bread (rather than traditional croutons) an extra sprinkle of cheese, black pepper; a pile of thinly sliced sirloin along side.

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