Best Coney Dogs Recipes

CHILI CONEY DOGS

Steps:

• In a large skillet, cook beef over medium heat until no longer pink, 6-8 minutes, breaking into crumbles; drain. Stir in tomato sauce, water, Worcestershire sauce, onion and seasonings., Place hot dogs in a 3-qt. slow cooker; top with beef mixture. Cook, covered, on low 4-5 hours or until heated through. Serve on buns with toppings as desired.

CONEY ISLAND CHILI DOGS

Steps:

• In a large pot over medium heat, brown the ground beef stirring constantly to break up all the clumps into fine pieces.
• Add the chili sauce, chili seasoning, water, Worcestershire, mustard and onion powder. Bring to a boil, lower the heat, and simmer for 30 minutes.
• Meanwhile, boil the hot dogs according to package instructions. Place hot dogs in buns, top with chili, cheddar cheese, and chopped white onion. Serve with Spicy Fries.
• Preheat oven to 450 degrees F.
• Combine taco seasoning and salt; set aside.
• On baking sheets make a single layer of French fries. Bake until golden brown, about 12 minutes and season with the spicy salt mixture. Serve with chili dogs.

DETROIT-STYLE CONEY DOGS

Steps:

• Preheat an outdoor grill for medium-high heat.
• Place hot dogs on the grill; cook until browned, 5 to 8 minutes, turning once, or until done to suit your taste. Lightly grill hot dog rolls.
• Meanwhile, place the chile sauce in a small microwave-safe bowl; cook 1 minute. Stir, and cook 1 minute more.
• Place hot dogs on buns. Top each with chile sauce, onion, and 1 tablespoon mustard, or to taste.

ALABAMA CONEY-STYLE HOT DOGS

Steps:

• In a skillet over med-high heat, brown the beef with the onion.
• As the mixture browns, break up the beef with a fork.
• Pour off the fat and add all remaining sauce ingredients, mixing well.
• Simmer over low heat, partially covered and stirring frequently for 1 hour, or until mixture thickens.
• If desired, add an additional tablespoon of cider vinegar the last 15 minutes of cooking.
• Place hot dogs in buns and top with mustard, onion, coleslaw or sauerkraut, and Alabama Coney sauce.
• Serve immediately.

CONEY DOGS

Steps:

• In a Dutch oven, cook beef and onions over medium heat until meat is no longer pink; drain. Stir in the water, tomato paste and seasonings. , Cover and simmer for 30 minutes, stirring occasionally. Serve on hot dogs; sprinkle with cheese if desired.

CONEY ISLAND SAUCE FOR "GAGGERS" ( HOT DOGS)

Steps:

• Place the hamburger and onion a heavy skillet and brown. Add water and remaining ingredients.
• Stir mixture and bring it to a boil.
• Reduce heat and simmer for 45 minutes stirring occasionally.
• The finished consistency should be more on the thicker side not thin.
• Add a boiled hot dog (I like the cheap ones) to a steamed bun, (I like the New England hot dog rolls) add mustard, coney island sauce, chopped onions and a sprinkle of celery salt and ENJOY!

CHILI CHEESE CONEY DOGS

Steps:

• Cook Hot Dogs. You could grill them, you could pan fry them , you could even boil them if you wanted.
• Heat chili sauce.You could heat it on the side burner of your grill if you have one, you could heat it on the stove, you could even heat it in the microwave if you wanted.
• Place 1 Hot Dog on 1 hot dog bun.
• Spoon warmed chili sauce onto hot dog.
• Sprinkle with onions.
• Tops with cheese sauce.

CROCK POT CHILI CONEY DOGS

Steps:

• In large skillet, cook beef over medium heat until meat is no longer pink; drain.
• Stir in the tomato sauce, water, Worcestershire sauce, onion and spices.
• Place hot dogs in a 3-quart slow cooker; top with beef mixture.
• Cover and cook on low for 4-5 hours or until heated through.
• Serve on buns with cheese, relish and onions, if desired.

CONEY ISLAND CHILI SAUCE FOR HOT DOGS

Steps:

• Combine first three ingredients (beef-garlic) in a large skillet over medium high heat, stirring until beef in crumbled and brown.
• Pour off any excess fat.
• Stir in remaining ingredients (tomato sauce - chili powder) and simmer for 10 minutes, stirring occasionally.

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.

GRILLED FOOT-LONG CONEY DOGS

Steps:

• Heat gas or charcoal grill. In each hot dog, make crosswise diagonal cuts 1/2 inch apart and 1/4 inch deep.
• Carefully brush grill rack with vegetable oil. Place hot dogs on grill rack over medium heat. Grill uncovered 15 to 20 minutes, turning frequently and brushing occasionally with butter, until hot dogs are hot and slashes begin to open.
• Remove label and top from can of chili. Add opened can of chili to grill for last 10 minutes of grilling, stirring occasionally, until hot. Serve hot dogs on buns with chili, cheese and onion.

CHILI CONEY DOGS--CROCK POT

Steps:

• 1. In a large skillet cook beef over medium heat until no longer pink; drain. Stir in the tomato sauce, water, Worcestershire sauce, onion and spices. Place hot dogs in a crock pot, top with beef mixture. Cover and cook on low for 4-5 hours or until heated through. Serve on buns with cheese, relish and onion if desired. Makes 8 servings.

CONEY ISLAND HOT DOGS

Steps:

• FOR THE CHILI SAUCE: In large kettle, over medium heat, sauté ground chuck, stirring, until red color disappears. Pour off fat.
• Add chopped onion and chili powder, cook, stirring, about 5 minutes, or until onion is tender.
• DRAIN ONE can of beans; use ONE CAN UNDRAINED. Add with rest of ingredients to meat, breaking up tomatoes with fork; stir to mix well. Simmer slowly, covered and stirring occasionally, until thickened and flavors are blended about 1 hour. Makes 2 quarts. This sauce can be frozen. Thaw overnight in refrigerator or several hours at room temperature.
• FOR THE HOT DOGS: Sprinkle rolls lightly with water; wrap tightly in foil. Heat in 350°F oven while heating frankfurters.
• In large saucepan, bring 1 quart water to boiling. Add frankfurters. Cover, and turn heat very low; heat 5 to 8 minutes. Meanwhile, in small saucepan, heat Chili Sauce.
• TO SERVE: Fill each warm roll with frankfurter; top with Chili Sauce. Pass onion, pickle relish, catsup and mustard. Makes 6 servings.
• McCalls Cookery.

CONEY-ISLAND CHILI DOGS & SPICY FRIES

Steps:

• In a large pot over medium heat, brown the ground beef stirring constantly to break up all the clumps into fine pieces. Add the chili sauce, chili seasoning, water, Worcestershire, mustard and onion powder. Bring to a boil, lower the heat, and simmer for 30 minutes.
• Meanwhile, boil the hot dogs according to package instructions. Place hot dogs in buns, top with chili, cheddar cheese, and chopped white onion. Serve with Spicy Fries.
• Spicy Fries
• Preheat oven to 450 degrees F. Combine taco seasoning and salt; set aside. On baking sheets make a single layer of French fries. Bake until golden brown, about 12 minutes and season with the spicy salt mixture. Serve with chili dogs.

CONEY ISLAND SAUCE FOR HOT DOGS

Steps:

• Brown meat and onions, breaking hamburger up as you go.
• Add remaining ingredients.
• Simmer for 30 minutes.

TUNA CONEY DOGS

Steps:

• Preheat the oven to 300 degrees F (150 degrees C).
• In a medium bowl, combine the cheese, eggs, tuna, bell pepper, onion, olives and sweet pickles. Stir in mayonnaise until everything is evenly coated. Spoon generously into the hot dog buns, and wrap each sandwich in aluminum foil.
• Bake the Coneys in the preheated oven until filling is heated through and cheese is melted, about 10 minutes.

HOT DOGS WITH CONEY 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 chili sauce, water, chili seasoning, mustard, Worcestershire sauce, and onion powder; bring to a boil. Reduce heat and simmer until Coney sauce is thickened, about 30 minutes.
• Place hot dogs into a large pot and cover with salted water; bring to a boil and cook until hot dogs are heated through, 5 to 7 minutes. Place 1 hot dog in each bun and top with Coney sauce.

CONEY ISLAND HOT DOGS

Steps:

• Brown ground beef with onions in large skillet; drain. Return meat mixture to skillet. Stir in next 3 ingredients. Bring to boil; simmer on low heat 10 min., stirring occasionally.
• Meanwhile, cook franks as directed on package.
• Place franks in buns; top with ground beef mixture.

CONEY DOGS

Steps:

• 1. cook the hamburger with the onion until cooked and saute 5 minutes. Drain.
• 2. Add the taco and enchilada mixes to the hamburger. Add 2/3 cup water and saute until most the liquid is gone. This combines the flavors.
• 3. Cook hot dogs on a grill and put in buns. top with chilli dog sauce and chopped onions and mustard.
• 4. uses for leftover chilli dog sauce: Use in taco salad use for natchos add to spegetti sauce for spegetti add cold to cream cheese and shredded cheddar as a dip for crackers. Serve over fries with shredded cheese

CONEY ISLAND SAUCE FOR GAGGERS ( HOT DOGS) RECIPE - FOOD.COM

Steps:

• Place the hamburger and onion a heavy skillet and brown. Add water and remaining ingredients.
• Stir mixture and bring it to a boil.
• Reduce heat and simmer for 45 minutes stirring occasionally.
• The finished consistency should be more on the thicker side not thin.
• Add a boiled hot dog (I like the cheap ones) to a steamed bun, (I like the New England hot dog rolls) add mustard, coney island sauce, chopped onions and a sprinkle of celery salt and ENJOY!