Christines Thick Hot Dog Meat Sauce Food

ALBANY STREET MEAT SAUCE FOR HOT DOGS

Steps:

• Heat the shortening in a large saucepan over medium-high heat. Add the onions and garlic and cook, stirring frequently, until the onions are soft. Add the ground beef to the pan and cook, stirring to break up the meat. Cook until the meat is no longer pink. Add the chili powder, crumbled bay leaf, and cumin and stir well. Stir in the consomme and bring the meat mixture to a simmer. Cook for 30 minutes or until thick, stirring occasionally. Adjust the seasoning with salt if needed then serve over hot dogs in buns.

CHRISTINE'S THICK HOT DOG MEAT SAUCE

Steps:

• Cooking over medium heat brown the ground beef with the garlic cloves and dried minced onion.
• Do not drain.
• Once the ground beef has completely browned add the tomato sauce, mustard, ketchup, vinegar, worcestershire sauce, and brown sugar to the ground beef stirring till combined.
• Then stir in the paprika, cumin, chili powder, salt, cayenne pepper, black pepper, garlic powder, and onion powder stirring until combined.
• Continue cooking on medium heat until thick.

FIREHOUSE HOT DOG MEAT SAUCE.

Steps:

• In a large skillet very lightly brown the beef and onions.
• Break up Beef as fine as possible.
• Drain off grease.
• In a large saucepan combine all the remaining ingredients and cook over Medium-Low heat for about 10-15 minutes.
• Add Beef and Onions, stir.
• Simmer for about another 15 minutes. Sauce will thicken as it simmers. Enjoy, Kids love it :O).

CHEESY WHITE SAUCE

Steps:

• In a heavy saucepan melt the butter over medium-high heat; add in garlic and cayenne and cook stirring for about 2 minutes.
• Add in the soft cream cheese and stir until melted.
• Add in milk; bring to a simmer over low heat whisking until combined, smooth and heated through.
• Stir in Parmesan cheese, then season with black pepper to taste.

GARBAGE/TRASH PLATE HOT SAUCE

Steps:

• In a large skillet, fry chopped onion and garlic in oil until soft.
• Add meat, stirring constantly with fork to keep it's texture fine.
• Once the meat browns, add water and tomato paste. Simmer 10 minutes.
• Add sugar and spices. Simmer 30 minutes, adding water, if necessary to keep it moist but not soupy. Alternatively, you may use the griddle scrapings from cooking the patties to make this the Authentic Nick Tahou way.
• Enjoy a taste of Rochester, NY!

TASTY MEAT SAUCE FOR LASAGNA

Steps:

• Remove sausage from casings.
• In a large pot, brown sausage and ground beef.
• Remove meat from pot and set aside.
• Remove excess grease (reserving some to saute veggies) from the pot and add carrot, onion and garlic.
• Cook until soft and onion is transparent.
• Add meat back into the pot, stirring mixture for about two minutes.
• Add wine and cook until liquid evaporates.
• Add tomatoes and tomato sauce to meat and veggie mixture.
• Bring sauce to quick boil.
• Simmer on low for at least 3 hours.
• If sauce beomes too thick for your taste, thin it with the broth.

TDIZ MEAT HOT SAUCE

Steps:

• Brown the beef and drain.
• If you are using whole spices/herbs, which I prefer for this, add all to a mortar and pestle them into a fine powder. If you are using ground spices/herbs, just mix them all together in a bowl and set aside. Note that you'll need more than the measurements listed above if you're using whole spices like allspice and cloves. In the end you want the ground quantities to roughly match the amounts listed in the ingredient list. None of these measurements is super critical. After you make this, you'll likely tweak the spices to suit your taste anyway.
• In the beef browning pan, make a roux by cooking the flour with either 1 tablespoon of the beef fat or butter. I've done it both ways, couldn't tell the difference.
• Add the roux to a 4qt saucepan over medium low heat. Dump the beef/water mix in there. Add the spice mixture, vinegar, and tomato paste and whisk until it's all blended.
• Bring to a simmer, stirring often. Then reduce the heat to low and let it simmer uncovered for an hour or two, stirring occasionally to keep the meat from settling to the bottom of the pan and burning.
• Finally, grind it up a bit right in the saucepan using a stick/immersion blender. You don't want to go too far with this and make a milkshake, we're just trying to break down some of the big chunks so that the result is like finely ground beef.

HUNAN BEAN CURD IN HOT MEAT SAUCE

Steps:

• Marinate the pork in a mixture of the white wine and 1/2 teaspoon cornstarch for a few minutes.
• Then fry in a hot wok containing the vegetable oil.
• Cook for just a moment, and then add the bean curd cubes.
• Add the hot bean sauce, ginger, garlic, soy sauce, peas, and hot pepper oil or cayenne.
• Stir-fry for about 1 minute.
• Add the chicken broth and optional salt, and stir over high heat until mixture comes to a boil.
• Thicken the sauce with the cornstarch mixture.
• Garnish with the black pepper, scallions, and sesame oil.
• Serve hot.