HOMEMADE HOT DOG SAUCE BY GRANDPA BOB
HOMEMADE HOT DOG SAUCE BY GRANDPA BOB
Provided by Pamela Shank
Categories Sandwiches/Burgers
Time 2h20m
Yield 24 servings
Number Of Ingredients 16
Steps:
- Place ground meats in a large dutch oven. Add enough water to just cover the meat. Bring to a boil, uncovered. Stir frequently to break meat into small pieces. Reduce heat to a simmer.
- In a small bowl, combine the chili powder, paprika, cumin, salt, black pepper, onion powder, garlic flakes, onion flakes, red pepper (START with lesser amount), and garlic salt. Stir into the meat after it comes to a boil.
- Cook meat for 1 1/2 hours on a low simmer, uncovered, stirring frequently.
- Remove from the heat. Remove grease with a large spoon. Leave some on to maintain consistency. More will cook off when it is warmed up. We leave about 1/4 cup.
- In a medium size bowl, combine the ketchup, Worcestershire sauce, and brown sugar. Stir into the meat, and continue to simmer over a low heat for 30 minutes, stirring frequently. Taste to see if any spices need adjusted, such as adding more salt and the rest of the red pepper. Allow these to simmer the last few minutes.
- Stir well prior to serving. Makes enough for 24 regular size hot dogs.
- Freezes well
- ***Best if made a few hours or a day prior to serving to allow flavors to blend well.
KABOBS
Grilled steak and chicken that doesn't dry out on the grill, but stays moist and flavorful. These kabobs are simple to make, and delicious to eat. Skewered meat with peppers, onions, and mushrooms in a honey teriyaki sauce.
Provided by Sue
Categories Meat and Poultry Recipes Chicken Chicken Breast Recipes
Time 4h40m
Yield 10
Number Of Ingredients 10
Steps:
- In a large resealable plastic bag, mix the teriyaki sauce, honey, garlic powder, and ginger. Place red bell peppers, onion wedges, mushrooms, beef, and chicken in the bag with the marinade. Seal, and refrigerate 4 to 24 hours.
- Preheat grill for medium-high heat.
- Discard marinade, and thread the meat and vegetables onto skewers, leaving a small space between each item.
- Lightly oil the grill grate. Grill skewers for 10 minutes, turning as needed, or until meat is cooked through and vegetables are tender.
Nutrition Facts : Calories 303.8 calories, Carbohydrate 21.2 g, Cholesterol 73.9 mg, Fat 13.3 g, Fiber 1.2 g, Protein 24.8 g, SaturatedFat 4.6 g, Sodium 622.5 mg, Sugar 18.5 g
MOM'S BEEF SHISH KABOBS
My Mom has cooked this recipe for as long as I remember. Now that I live on my own, I can't wait to go back home over the holidays to have this excellent dish. Mom would probably be upset that I gave it away, but it is so delicious that I think everyone should have a chance to experience it. Technically shish kabobs use lamb, so these should be called beef kabobs, but this is the family recipe and what we call it.
Provided by Mike Hearne
Categories World Cuisine Recipes Asian
Time 16h45m
Yield 4
Number Of Ingredients 14
Steps:
- Whisk the vegetable oil, soy sauce, lemon juice, mustard, Worcestershire sauce, garlic, black pepper, and salt together in a bowl; pour into a resealable plastic bag. Add the beef, coat with the marinade, squeeze out excess air, and seal the bag. Marinate in the refrigerator 8 hours or overnight.
- Add the mushrooms to the bag, coat with the marinade, squeeze out excess air, and reseal the bag; marinate in the refrigerator another 8 hours.
- Preheat an outdoor grill for high heat, and lightly oil the grate.
- Remove the beef and mushrooms from the marinade, shaking off any excess liquid. Pour the marinade into a small saucepan and bring to a boil over high heat. Reduce heat to medium-low, and simmer for 10 minutes; set aside for basting.
- Thread pieces of green bell pepper, beef, red bell pepper, mushroom, and onion onto metal skewers, repeating until all ingredients are skewered.
- Cook the skewers on the preheated grill, turning frequently and brushing generously with the reserved marinade until nicely browned on all sides and the meat is no longer pink in the center, about 15 minutes.
Nutrition Facts : Calories 417.6 calories, Carbohydrate 15.8 g, Cholesterol 58.7 mg, Fat 28.6 g, Fiber 3.6 g, Protein 26.2 g, SaturatedFat 6.1 g, Sodium 2815.9 mg, Sugar 6.8 g
BOB'S MEAT SAUCE
I learned to cook Italian watching my grandmother for years. It wasn't so much that I was trying to learn; I just enjoyed hanging out with her, and after years of watching, her methods of preparing pasta sauces, meatballs, brasciole and more, just sank in. This is a very hearty meat sauce that I have been making for years. My family loves it. It's the real thing, just the way Nana would have made it. I have been encouraged by friends and family to bottle and sell it! Don't be afraid to add as much garlic as you wish. I put eight cloves down, because that's a good starting point.
Provided by BB C @BB__C101
Categories Gravies
Number Of Ingredients 10
Steps:
- Brown chopped meat with 1/4 cup of the olive oil. Remove meat and drain off and discard the fat.
- Add the meat back to the pot, along with the garlic and onions. Saute for a couple of minutes. Don't burn the garlic!
- Blend the six cans of San Marzano tomatoes in a blender and add them to the meat mixture, along with the rest of the olive oil, basil, oregano, salt, pepper and crushed red pepper. Reduce heat to low setting. Cook at least 6-7 hours. Stir frequently. It's OK to thin it out with a little water if it gets too thick. It's also OK to cover it while simmering but not necessary. If possible, prepare the sauce and chill overnight, covered. The flavors will mingle. You can also add sliced mushrooms as an optional ingredient if desired. Go easy on the crushed red pepper if you don't want it too hot.
DON & BOBS HOT SAUCE RECIPE - (4.2/5)
Provided by á-2390
Number Of Ingredients 12
Steps:
- saute vegetables,brown hamburg, combine all ingredients and simmer for 2 hours on top of the stove. or put all the ingredients in a slow cooker and simmer for 2 hours.
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