Aw Coney Island Hot Dog Sauce Food

COPYCAT A&W CONEY ISLAND SAUCE

Steps:

• Brown hamburger and onions in very large skillet; drain. Add remaining ingredients and simmer for 3 1/2 hours. Stir frequently, as it will tend to stick. This freezes well. cook's notes To get that authentic taste, use only Kogel franks and rehydrate dry minced onions in boiling water.

CONEY ISLAND HOT DOGS

Steps:

• Combine ground beef, water, 1/2 cup diced onion, ketchup, butter, garlic, chili powder, salt, black pepper, cumin, celery salt, and cayenne pepper together in a pot. Mix with a potato masher or spatula over medium-high heat until mixture has a finely ground consistency and begins to bubble, about 10 minutes.
• Bring beef mixture to a simmer, reduce heat to medium-low, and cook, stirring occasionally, until sauce thickens and reduces, about 1 hour. Season with salt and pepper to taste.
• Bring a large pot of water to a boil. Cook hot dogs in boiling water until heated through, 5 to 7 minutes.
• Preheat oven to 350 degrees F (175 degrees C). Arrange hot dog buns on a baking sheet.
• Cook buns in the preheated oven until soft and warm, 2 to 3 minutes.
• Place 1 bun on a plate. Place a hot dog in the bun and top with meat sauce. Drizzle yellow mustard and diced onion over the meat sauce. Repeat with remaining hot dogs.

CONEY ISLAND HOT DOG SAUCE

Steps:

• In a medium skillet over medium high heat, saute the ground beef for 10 to 15 minutes, or until well browned. Break up with a fork until fine.
• Add all the ingredients, water, onion, garlic, tomato sauce, chili powder, monosodium glutamate ect. Add salt to the beef. Simmer for 10 minutes, or until heated through.

CONEY HOT DOG SAUCE

Steps:

• Brown hamburger and drain well.
• Combine with all other ingredients in a slow cooker and cook on low for 6 hours.
• Not sure how much this makes -- we package it in 1 cup servings for my husband and me.

COPYCAT A&W CONEY ISLAND SAUCE

Steps:

• In a 2 quart saucepan, brown the ground chuck, breaking into very small pieces.
• Salt and pepper lightly while cooking. Do not drain the fat.
• Add the remaining ingredients.
• Simmer, uncovered, 30−45 minutes until it thickens. Stir occasionally.
• Allow to cool, cover,and refrigerate until ready to use.

A&W CONEY ISLAND HOT DOG SAUCE

Steps:

• Brown hamburger and onions in very large skillet; drain.
• Add the remaining ingredients and simmer, or cook on low in a crockpot, for 3½ hours.
• Stir frequently, as it will tend to stick.
• This freezes well.
• Serve with dry minced onions rehydrated in boiling water (in addition to the sauce).

GORDY'S CONEY RECIPE

Steps:

• For the coney sauce: In a large pan, brown the ground beef, then discard excess grease. Add beef to a stockpot or crockpot and set to low heat. Add chili powder, salt, pepper, garlic and onion powders, paprika, cayenne and 1 cup water to the pot and mix together. Cook on low, stirring occasionally and stirring in more water 1/4 cup at a time as necessary, until you achieve your desired consistency, 4 to 6 hours.
• For the coney: Heat the oil in a deep-fryer to 375 degrees F or heat a grill to 425 degrees F. Cook the wiener until the natural casing gives you a nice "snap."
• Apply yellow mustard to the inside of the hot dog bun. Add wiener to the bun. Add coney sauce and top with onions.

CONEY ISLAND HOT DOG CHILI SAUCE

Steps:

• Heat a large skillet over medium-high heat. Cook and stir beef in the hot skillet until browned and crumbly, 5 to 7 minutes; drain and discard grease. Add water, tomato paste, pickle relish, onion, Worcestershire sauce, mustard, chili powder, salt, and sugar; bring to a boil. Reduce heat to medium-low and simmer, stirring occasionally, until sauce is thickened, about 30 minutes.

CONEY ISLAND SAUCE

Steps:

• In a large skillet, cook the beef, onion and celery over medium heat until meat is no longer pink; drain. Stir in the tomato sauce, brown sugar, lemon juice, Worcestershire sauce, chili powder, mustard and salt. Bring to a boil. Reduce heat; simmer, uncovered, for 15-20 minutes or until sauce is thickened, stirring occasionally., Grill or cook hot dogs according to package directions. Place hot dogs in buns; top with sauce.

CONEY ISLAND HOT DOGS WITH DAMN - GOOD GARLIC SAUCE

Steps:

• To make the sauce -.
• In a skillet, saute the onion in the olive oil over medium-low heat until translucent. Add the garlic and stir one to two minutes, do not brown.
• In a large saucepan over medium heat combine the tomatoes, tomato sauce, water, garlic mixture, chili powder, brown sugar, cumin, paprika and salt. Bring to a boil and reduce heat to a simmer, continue to simmer about 1 1/2 hours (until thick). Stir in crumbled meat. Taste and adjust seasoning with salt and chili powder.
• To assemble the hot dogs -.
• Heat a large skillet over medium heat, butter the buns and toast until golden. Add hot dogs to buns, spoon sauce and garnish with onion and mustard.
• Variation -.
• Damn - Good Sloppy Joe
• Cook the sauce as described above using 1 1/2 pounds ground chuck, simmer long enough to spread on a sandwich.

OLD-FASHIONED CONEY HOT DOG SAUCE

Steps:

• Prepare campfire or grill for medium-high heat. In a Dutch oven, cook beef over campfire 8-10 minutes or until no longer pink, breaking into crumbles. Stir in remaining ingredients; bring to a boil. Move Dutch oven to indirect heat. Cook, uncovered, 20-25 minutes or until thickened, stirring occasionally. Freeze option: Freeze cooled meat mixture in freezer containers. To use, partially thaw in refrigerator overnight. Heat through in a saucepan, stirring occasionally and adding a little water if necessary.

CONEY ISLAND HOT DOG SAUCE

Steps:

• 1. Cook ground beef and onion well. Drain fat, discard.
• 2. Add remaining ingredients, stir well. Cook over medium high heat until thick about 20 minutes.
• 3. Serve over hot dogs. Scrumptious! Freezes well.