Coney Island Hot Dog Sauce (7) Collection
coney island hot dog sauce 
coney island hot dog sauce 
coney island hot dog 
traditional coney island hot dog 
coney island hot dog sauce 
coney island hot dog sauce 
coney island hot dog sauce 
on tue, 24 aug, julie kendall had this to say about that: 
> i had chicken saltimboca at the restaurant the other night. i was 
> delicious. it didn.t look like it would be too difficult to make if i 
> given a recipe. can you help me? 
mmmmm----- recipe via meal-master (tm) v8.05 
title: micro chicken saltimbocca 
categories: chicken, microwave 
yield: 4 servings 
2   whole chicken breasts, halved, boned & skinned
10 oz.  monterey jack cheese, sliced
4 oz.  thin-sliced ham
2 Tbsp  unsalted butter
  ground nutmeg
4 large  sliced mushrooms
1/4 cup  cream sherry
  chopped parsley
place each piece of chicken on a piece of waxed paper; cover with 
another piece of waxed paper and pound meat firmly with a flat mallet 
until about 1/4" thick. place 1 slice of cheese & 1 slice of ham on 
each chicken piece; then fold each chicken piece in half to enclose 
cheese & ham; secure with a wooden pick. 
melt butter in a shallow baking dish in the microwave 1 minute; turn 
chicken bundles over in butter to coat all sides. lift out and 
sprinkle lightly with salt, pepper and nutmeg. add mushrooms to dish 
and cook, uncovered, for 1 to 1-1/2 minutes. stir mushrooms, arrange 
chicken over top, cover, and cook 4-6 minutes or until chicken is 
opaque throughout when slashed in thickest portion. 
lift chicken to a warm serving platter; if any melted cheese remains 
in dish, spoon over chicken. stir sherry into pan juices; cook, 
uncovered, 1-1/2 to 2 minutes until liquid is reduced and slightly 
thickened. pour over chicken and garnish with parsley. 
from: sunset microwave cookbook 
~=> this recipe comes from the bottom of the files of shelley rodgers <=- 
sam waring <> 
y!m the_curmudgn; aim thecurmudgn 
--coney island hot dog sauce 
1 lb.  ground beef
1/2 cup  water
1/2 cup  chopped onion
1/4 tsp  minced garlic
15 oz.  tomato sauce
1 tsp  chili powder
1 tsp  accent
1 tsp  salt
brown ground beef, breaking with fork until fine. drain if greasy. add 
all other ingredients to beef and simmer in crock-pot 6 to 8 hours. stir 
coney island hot dog sauce 
2 Tbsp  oil or shortening
1/2 lb.  ground meat
1   onion, finely chopped (we used a medium-sized onion, about 3/4 cup
1   6 oz. can tomato paste
1-1/2 cup  water
3 Tbsp  vinegar
1/4 cup  sweet relish
1 tsp  salt
1 tsp  chili powder
1 or 2 tsp  prepared mustard
1/8 tsp  pepper
dash  cayenne pepper
heat oil in saucepan. brown meat and onion together, breaking meat up in 
fine pieces. stir in tomato paste, water, vinegar, relish and salt. 
simmer for 25 minutes. blend in chili powder, mustard and peppers. 
simmer for 5 minutes more. 
makes 1 1/2 cups to 2 cups of sauce -- enough for about 12 hot dogs. 
coney island hot dog 
this recipe was taken from the new york cook book. by golden west 
1   tbst butter
1-1/2 lb.  uncooked lean ground beef
2 medium  onions, chopped
1   tbst prepared yellow mustard
1 can  (6 oz.) tomato sauce
1 clove  garlic, crushed
6 oz.  water
2   tbst chili powder
  salt and pepper to taste
4 or 5   hot dogs, ground
  hot dogs
  hot dogs buns
  yellow mustard
  white or spanish onions
  tabasco, if desired
place all sauce ingredients (except ground hot dogs) in a saucepan and 
simmer until thick. add ground hot dogs to sauce; cook 15 minutes 
longer. place whole hot dogs on buns, place a stripe of mustard along 
one side. spread a spoonful of onions on top of the mustard. spread a 
spoonful of chili sauce down the opposite side of hot dog. add tabasco 
and then push everything down so you can close the bun yum-yum 
here is some info i found on the net, that you may be interested in 
reading..hopefully your taste buds will let you know which recipe is the 
one you want..... 
with the combination of flavors from the chili sauce, the onions and the 
mustard, the coney island hot dog is again a handy and tasty finger 
hot dog buns - small buns but fresh. they have to be soft enough 
to let you push the onions and chili into the side of the bun without 
the bun splitting. 
chopped onions - white or spanish onions are best. they need to be 
sharp in taste so the sweeter vidalia type onions are usually not the 
best choice. 
yellow mustard. plain old yellow mustard is best for coney island 
hot dogs. they sort of evolved together. you could use a designer 
mustard but it wont be as good as if you had used good ol' french's 
chili sauce - serveral recipes for "authentic" coney island chili 
sauce, as well as some others, are included below. 
hot pepper sauce - suggest pat's special blend hot sauce but 
tabasco will do nicely. 
traditional coney island hot dog 
grill hot dogs, warm buns. 
place hot dog in bun. place stripe of mustard along side hot dog. 
place spoonful of onions along side of hot dog on same side as 
place spoonful of chili sauce along opposite side of hot dog. use 
finger to push onions and chili down along side of hot dog and into the 
side of the bun until you can close-up the bun. add hot sauce if 
desired. it is rready to eat. 
the secret here is proportions. it will take a bit of experimentation to 
get it right but that's okay. you get to eat the test results. it is a 
balance of the mustard, onions, chili sauce and the hot dog. no single 
ingredient should predominate - it is the blend that makes the 
distinctive flavor of the coney island hot dog. 
i talked for a bit with the owner of the coney island stand. he didn't 
give much to help me figure out the recipe for his chili sauce - and 
that is the one ingredient that makes the coney island hot dog unique. 
did a few taste tests and then a few more several days later. started to 
get a feel for what was in it. also did some research on the internet 
and found several recipes, all "authentic," and all different. some very 
different. pick one you like and give it a try. enjoy a real, 
"authentic" coney island hot dog. 
coney island hot dog sauce 
(joyce s. - recipes online) 
1-1/2 lb.  lean ground beef
2 medium  onions, chopped
1 clove  garlic, crushed
1 Tbsp  prepared regular mustard
1   6ounce can tomato sauce
6 oz.  water
2 Tbsp  chili powder
  salt and pepper to taste
4 or 5   wieners
combine everything except wieners and simmer until thick. do not 
brown ground beef first. 
grind the wieners and add to sauce. cook 15 minutes longer. 
now, some chefs, if the sauce is too thin, added a few crumbled 
soda crackers to the sauce. put over hot dogs in a bun. 
coney island hot dog sauce 
(charlotte lewis - recipes online) 
6 oz.  tomato paste
1-1/2 cup  water
1/4 cup  pickle relish
1 Tbsp  instant minced onion
1 Tbsp  mustard
3 tsp  chili powder
1 tsp  sugar
in a medium saucepan, cook meat, crumbling with a fork, until it 
loses its red color. 
add remaining ingredients and simmer for about 30 minutes. 
serve over hot dogs in buns. 
i have experimented with several chili sauce recipes. some of them 
similar to the above recipes. i keep the cooked sauce in a jar in the 
fridge so that i can grab a quickie coney island dof whenever the urge 
the above recipes seem to treat the coney island as a mundane chili dog. 
they seem to neglect the traditional garnishes - the raw chopped onions 
and the mustard. after looking at the recipes that i found on the 
internet and remembering the taste tests of the real coney island hot 
dogs, i came up with the following recipe that does a nice job of 
minicing the "secret" coney island sauce. i hope that you like it. 
coney island hot dog sauce 
3   ingredients (larry andersen)
1 large  white onion diced fine
1/4 cup  barbecue sauce (i use bull's eye original western)
1/4 cup  tomato sauce
2 Tbsp  chili powder
1/2 tsp  cumin
1/2 tsp  ground black pepper
1/2 clove  garlic, minced fine
in frying pan, brown meat until no longer red. break up into very 
small pieces. skim off most of the fat. 
add onions and garlic, cook until onions are transparent. add 
other ingredients and simmer while stirring. 
may add a little water if sauce too thick when cooking but the 
finished sauce should be almost dry. 
taste sauce. chili pungemncy should be present but not too hot. 
the finished sauce need to have a bit of a bite but mostly flavor to 
meld with the mustard, onions and grilled hot dog. 
sauce will keep for a week in a covered container in the 
(ID: 7229) Mirror: Sat, Jun 26, 2004

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