Yield: 4 Coney Dogs (or more if you reduce the amount of sauce per hotdog)
- 4 regular hot dog buns
- Natural cased hot dogs (I like a Nathan’s hot dog or if you want, look for Michigan based dogs)
- 1 pound ground beef
- 1/2 cup chopped onion
- 2 tsp salt
- 2 teaspoons ground black pepper
- 3/4 cup cracker meal (crunch up some Saltine Crackers)
- 1 clove garlic, smashed then minced
- 2 teaspoons cayenne pepper
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 tablespoon chili powder
- 1 1/2 teaspoons dried oregano
- 1 1/2 teaspoons dried thyme
- 1 1/2 tsp ground cumin
- 4 cups water
- Yellow mustard
- 1/2 onion, chopped
- Sauté the ground beef, onion, and garlic in a large pot until meat is cooked. Drain off half the fat. Add salt and black pepper.
- In a small bowl mix the cracker meal with the rest of the spices. Add to the meat and cook until the cracker meal or crushed crackers are browned. Add water and simmer for about 1 hour. You can add more water if this gets too thick.
- Blend the chili mix in either a food processor or blender to make it more of an authentic smooth Coney sauce. Blend until you reach your smoothness.
- Preheat the oven to 350oF and wrap the hot dog buns in foil and place cook them for about 10 minutes.
- While the buns are in the oven, fire up the barbecue and get those dogs grilling.
- Once grilled place the dogs in the buns, top them with your chili, chopped onion and yellow mustard.
Originally posted by Sportscierge over at http://www.sportscierge.com/detroit-coney-dog-recipe/
Yield: 6 Servings
For the Cordon Bleu
- 3 large, thick boneless, skinless chicken breasts, cut in half length-wise (to make two thinner chicken breast cutlets; you will have 6 total thin chicken breasts)
- 12 slices good quality deli ham
- 1 cup bread crumbs (preferably fresh)
- 2 tablespoons butter, melted
- 1/2 pound (8 ounces) thinly sliced Swiss cheese
For the Parmesan-Dijon Cream Sauce
- 2 tablespoons butter
- 2 tablespoons all-purpose flour
- 1 cup milk
- 1 teaspoon chicken bouillon granules (or 1 bouillon cube, crushed)
- 1/2 teaspoon salt
- 1 tablespoon Dijon mustard
- 1/2 teaspoon Worcestershire sauce
- 1/2 cup grated Parmesan cheese
- Lightly grease a 9X13-inch baking dish with cooking spray and preheat the oven to 350 degrees. In a bowl, combine the bread crumbs and melted butter. Set aside.
- Lay the cut chicken breasts in a single layer in the 9X13-inch dish. Layer each chicken breast with two slices of ham and top with slices of Swiss cheese, layering across the chicken breast to make sure the entire chicken breast is covered with ham and cheese. Sprinkle the bread crumbs over the top of the chicken.
- Bake the chicken for 30-35 minutes, until the chicken is cooked through completely, the cheese is bubbling and the bread crumbs are golden.
- When the chicken is almost done, in a medium saucepan, melt the 2 tablespoons butter. Stir in the flour, whisking constantly. Cook the flour/butter mixture for 1-2 minutes. Slowly pour in the milk while whisking quickly. Stir in the chicken bouillon granules and salt. Whisk mixture constantly over medium heat until the mixture begins to simmer and thicken, about 3-5 minutes.
- Once the sauce has bubbled and thickened, remove from heat and stir in the mustard, Worcestershire sauce and Parmesan cheese. Stir until the cheese is melted. Keep the sauce warm until the chicken is finished baking. If your sauce is too thick, whisk in some more milk. If it’s too thin, simmer longer.
- Serve each chicken cordon bleu portion with warm sauce.
Originally posted by Christy over at http://www.the-girl-who-ate-everything.com/2011/09/easy-chicken-cordon-bleu.html
Yield: 6 Servings
- To cook pasta sauce, heat olive oil over medium heat in a large iron skillet or heavy saucepan.
- Add onion, basil, garlic and salt.
- Sauté until onion is tender, approximately 5 minutes.
- Add tomato, parsley and sugar; heat to a boil; reduce heat and simmer, uncovered for about 2 hours, stirring often or until sauce has thickened.
- Remove parsley.
- Serve over cooked spaghetti or other Italian pasta and top with Parmesan cheese.
Originally posted by Laurilie over at http://www.food.com/recipe/fresh-tomato-spaghetti-sauce-10837