Ghee Whiz!

What is ghee? Well, think of it as caramelized butter.  It has a higher smoke point than regular butter and a deeper, more nutty flavor.
Basically all you’re doing is evaporating off the water content and browning the milk solids (which you strain out).
Clarified butter is similar, ghee is just cooked longer for a deeper flavor.
My favorite uses for ghee are for popping popcorn and grains, stir frying, roasting… anytime you want to cook at a higher heat or get an amazing sear, pull out the ghee.  It is easier than you think and lasts quite a long time.  If you get any water in it, that can cause bacterial growth.  So I always keep it in a jar with a lid and use a clean dry utensil.  Or you can store in the refrigerator as well.
It can take over 20 minutes, so I usually make it when I’m going to be in the kitchen anyways making dinner or doing dishes or whatever.

GHEE
1 pound unsalted butter

Using a small heavy pot, add butter and heat over medium heat.

After it melts it will begin to foam up.  Keep cooking!

Turn your heat down if it is boiling too hard.  You want a gentle simmer.

The second foam is what we’re looking for.

When the milk solids are a deep brown you’re done!

Just strain and let cool.

Store on the counter for a month in an airtight container (I use a jar) or refrigerate for longer storage.

Ghee Whiz!

Ingredients

  • 1 pound unsalted butter

Instructions

  • Using a small heavy pot, add butter and heat over medium heat.
  • After it melts it will begin to foam up.  Keep cooking!
  • Turn your heat down if it is boiling too hard.  You want a gentle simmer.
  • The second foam is what we're looking for.
  • When the milk solids are a deep brown you're done! This can take over 20 minutes to reach this point, but it depends on heat level and your pot as well.
  • Just strain and let cool.
  • Store on the counter for a month in an airtight container (I use a jar) or refrigerate for longer storage. 
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    Rosemary Salt

    If you plant one thing, I suggest fresh rosemary.  I have a few planted around our house and they become huge and are usable practically year round.
    Rosemary can be a little twiggy so getting the rosemary ground up small is helpful.
    You can sprinkle this on popcorn, rub on a pork loin roast or whole chicken before cooking, roasted potatoes, or toss with some homemade pasta with a little lemon zest. Yum!  You can also add lemon zest to this before freezing.

    Fresh Rosemary Salt

    2 parts fresh rosemary (removed from stem)
    1 part kosher salt

    Pulse rosemary in spice grinder (or food processor) or mince finely by hand.
    Store in the freezer.

    Rosemary Salt

    Ingredients

    • 2 parts fresh rosemary (removed from stem)
    • 1 part kosher salt

    Instructions

  • Pulse rosemary in spice grinder (or food processor) or mince finely by hand.
  • Store in the freezer.
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    Homemade Steak Sauce


    “Steak sauce” is a little misleading, as this sauce is great on other things too.  Grilled chicken is particularly good with it, even veggies too.
    I am baffled at recipes for steak sauce, BBQ sauce, or other homemade condiments and the main ingredient is ketchup.  If you are going to the trouble of making a homemade condiment do yourself a favor and use tomato products, not a premade ketchup as a base.
    The end of summer is fast approaching.  But do yourself a favor and have at least one more grill night and take a tiny bit of time to make this easy amazing sauce.  I’m sure we’ll have it in winter even!

    HOMEMADE STEAK SAUCE

    1 white or yellow onion, chopped (approx 1 1/2 cups)
    3 cloves garlic, minced
    16 oz can tomato sauce
    6 oz tomato paste
    1/2 cup brown sugar
    1/4 cup Worcestershire
    1/4 cup lemon juice
    1/4 cup soy sauce
    1/4 cup apple cider vinegar
    2 Tablespoons molasses
    1 tsp mustard powder

    In a medium pot saute the onion and garlic over medium heat until softened and fragrant.
    Add remaining ingredients and bring to a boil.  Reduce heat and simmer for 15-20 minutes.

    Pour through a strainer and discard onions and garlic.  Store in the refrigerator in an airtight container for a couple weeks or freeze for longer storage.

    Homemade Steak Sauce

    Ingredients

    • 1 white or yellow onion, chopped (approx 1 1/2 cups)
    • 3 cloves garlic, minced
    • 16 oz can tomato sauce
    • 6 oz tomato paste
    • 1/2 cup brown sugar
    • 1/4 cup Worcestershire
    • 1/4 cup lemon juice
    • 1/4 cup soy sauce
    • 1/4 cup apple cider vinegar
    • 2 Tablespoons molasses
    • 1 tsp mustard powder

    Instructions

  • In a medium pot saute the onion and garlic over medium heat until softened and fragrant.
  • Add remaining ingredients and bring to a boil.  Reduce heat and simmer for 15-20 minutes.
  • Pour through a strainer and discard onions and garlic.  Store in the refrigerator in an airtight container for a couple weeks or freeze for longer storage.
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    Cran-Blue Berry Sauce

    Cran-Blue Berry Sauce

    I know some people only like the canned gel-like cranberry sauce.  I personally can’t get on that band wagon.  A sauce shouldn’t be gel, if you ask me.  Fresh cranberry sauce is so easy and I love having something tart and fresh on the table with the feast.  I usually make my cranberry sauce with blackberries in it, but I thought this batch with blueberries was amazing.

    CRAN-BLUE BERRY SAUCE

    1/2 cup water
    1 cup sugar
    12 oz cranberries
    1/2 cup orange juice
    zest of 1 orange
    2 cups blueberries (fresh or frozen)
    1 granny smith apple, chopped fine

    Put all ingredients in a pot and cook over medium heat for about 10 minutes, or until cranberries have popped.  Serve warm or at room temperature.
    DSC02330

    Cran-Blue Berry Sauce

    Cran-Blue Berry Sauce

    Ingredients

    • 1/2 cup water
    • 1 cup sugar
    • 12 oz cranberries
    • 1/2 cup orange juice
    • zest of 1 orange
    • 2 cups blueberries (fresh or frozen)
    • 1 granny smith apple, chopped fine

    Instructions

  • Put all ingredients in a pot and cook over medium heat for about 10 minutes, or until cranberries have popped. Serve warm or at room temperature.
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    Butternut Squash Pasta Sauce

    Butternut Squash Pasta Sauce
    You may be familiar with making your own pumpkin puree, but butternut squash is another favorite of mine.  I make some every fall and freeze in 15 oz containers (so it translates well for recipes that use a 15 oz can).  I use it to make sauces, like this one, or gnocchi (you can follow the recipe for the pumpkin gnocchi, just sub out the butternut).
    Butternut squash has a great texture and mouth feel so it makes a wonderful sauce without needing to add milk or cream.  This is such a quick and easy recipe, and having the squash made ahead of time makes it ridiculously easy.

    BUTTERNUT SQUASH PASTA SAUCE (With homemade bacon!)

    8 oz (or a pound if you like) bacon lardons (you could also use chopped bacon, or panchetta, or omit entirely)
    4 garlic cloves, minced
    2 T fresh sages, very finely minced
    15 oz butternut squash puree
    2 cups chicken stock
    salt and pepper to taste
    1 pound pasta (something with lots of nooks and crannies to hold the sauce works best)
    1/2 cup Parmesan cheese, grated or shredded

    Cook the bacon in a large skillet over medium heat until crispy.  Drain and set aside.
    Remove all drippings but a light coating in pan.  Add garlic and sage and saute until fragrant.
    Add squash and chicken stock to pan and cook for 5-10 minutes over medium to medium high heat until reduced slightly and thickened slightly.
    Season with salt and pepper to taste, add pasta and toss to combine.
    Top with Parmesan cheese and reserved bacon.

    NOTES: To make this without any meat, just use a tsp of olive oil to saute the garlic and sage.
    If you have fresh butternut squash, peel, seed, and cube it.  Add about 2 1/2 cups to pan instead of the puree along with the chicken stock.  Cover pan and cook through, then puree.  Proceed again per recipe.

    Butternut Squash Pasta Sauce

    Ingredients

    • 8 oz (or a pound if you like) bacon lardons (you could also use chopped bacon, or panchetta, or omit entirely)
    • 4 garlic cloves, minced
    • 2 T fresh sages, very finely minced
    • 15 oz butternut squash puree
    • 2 cups chicken stock
    • salt and pepper to taste
    • 1 pound pasta (something with lots of nooks and crannies to hold the sauce works best)
    • 1/2 cup Parmesan cheese, grated or shredded

    Instructions

  • Cook the bacon in a large skillet over medium heat until crispy. Drain and set aside.
  • Remove all drippings but a light coating in pan. Add garlic and sage and saute until fragrant.
  • Add squash and chicken stock to pan and cook for 5-10 minutes over medium to medium high heat until reduced slightly and thickened slightly.
  • Season with salt and pepper to taste, add pasta and toss to combine.
  • Top with Parmesan cheese and reserved bacon.
  • NOTES: To make this without any meat, just use a tsp of olive oil to saute the garlic and sage.
  • If you have fresh butternut squash, peel, seed, and cube it. Add about 2 1/2 cups to pan instead of the puree along with the chicken stock. Cover pan and cook through, then puree. Proceed again per recipe.
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    Basil Pesto

    DSC03464

     

    Pesto is the ultimate spring food.  It makes everything taste so darn fresh and tasty.  I dare you not to taste it and see rainbows and flowers blooming.
    Pesto is  easily adjusted and incredibly easy.  I usually make it with my food processor but you could do it by hand with a knife if you want a work out.  🙂   The nuts can be omitted completely or exchanged with almonds or other nuts.   I actually leave it out altogether.  I just prefer the taste of pesto nut free.   The basil can be switched with many kinds of herbs or combination of.  When making a big batch sometimes I cut the basil with about 25% parsley.  The vinegar or lemon juice will help retain that bright green color and add some acidic brightness.  You can find my pesto pizza sauce recipe  here, the main difference is I add more olive oil for a thinner sauce and up the garlic.  This is a great all purpose pesto, and my favorite.  I use it on many things, even just smearing sandwiches… brushing rolls towards the end of cooking… rubbing under chicken skin when roasting.. tossing with roasted vegetables just before serving.. toss with pasta.. I don’t usually eat it straight from the jar with a spoon.. but pretty close to it 😉

    BASIL PESTO

    2 cups packed fresh basil leaves
    2 garlic cloves
    ¼ tsp salt
    ¼ cup grated Parmesan cheese
    ¼ cup olive oil
    3 T pine nuts, optional
    splash lemon juice or vinegar, optional

    Put everything in the bowl of a food processor and pulse until finely minced.   Place in an airtight container and cover with a thin layer of olive oil and refrigerate.
    To freeze leave out the parmesan.  Freeze in containers or ice cube trays then transfer to a ziplock.

    Basil Pesto

    Ingredients

    • 2 cups packed fresh basil leaves
    • 2 garlic cloves
    • ¼ tsp salt
    • ¼ cup grated Parmesan cheese
    • ¼ cup olive oil
    • 3 T pine nuts, optional
    • splash lemon juice or vinegar, optional

    Instructions

  • Put everything in the bowl of a food processor and pulse until finely minced. Place in an airtight container and cover with a thin layer of olive oil and refrigerate.
  • To freeze leave out the parmesan. Freeze in containers or ice cube trays then transfer to a ziplock.
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    Turkey Gravy 101

     

     

     

     

     

     

     

     

     

     

     

     

     

     

     

     

     

     

     

     

    Gravy is essential for the holiday meal.  Good gravy that is. 🙂
    The best gravy starts from homemade turkey stock, and is easier than you think.  The turkey stock can be made days ahead of time as well.
    If you don’t make homemade stock, just use the best quality chicken stock you can.  I don’t care how moist your turkey is, it will only be better with this.  This gravy is smooth, velvety even, and the flavor is beyond amazing.

    TURKEY GRAVY 101
    makes approx. 3 cups

    FOR THE GRAVY
    Drippings from turkey roasting pan, optional
    4-5 cups turkey stock (or chicken stock if needed, also may not need as much if using drippings)
    4 T unsalted butter
    6 T flour
    salt and pepper to taste

    FOR THE TURKEY STOCK
    1 tsp oil
    neck and giblets from turkey
    1 onion, peeled and quartered
    1 carrot, cut in thirds
    1 celery stalk, cut in thirds (leaves left on the top)
    12 cups water
    1 tsp dried rosemary (or 1 sprig fresh)
    1 tsp dried thyme (or a couple sprigs fresh)
    2 bay leaves
    1 tsp peppercorns

    Make the turkey stock:
    Heat oil in a large pot and heat over medium high heat.  Add the neck and gizzards and sear.
    Add the onion, carrot, and celery and cook for several minutes to sear.

    Add the water, rosemary, thyme, bay leaves, and peppercorns and bring to a boil.   Let simmer for 2 to 3 hours, or until reduced to about 3 or 4 cups.

    Make the gravy:
    After removing the turkey from the roasting pan (mine has a rack with handles, I HIGHLY recommend one like that), this is what your pan should look like:

    Scrape all the drippings into a fat separator or large measuring cup (I HIGHLY recommend this one from OXO).

    If you have a fat separator, you’ll be able to go ahead, but if not you want to let the drippings sit for a while until the fat collects to the top and you can spoon it off.  You can also not use the drippings at all if you’d rather.  I find that I get a much less greasy gravy using a fat separator with great flavor.
    Pour drippings into a large measuring cup and add turkey broth to measure 4 cups.  (If not using drippings just measure out 4 cups turkey broth, or if not making turkey broth, just add chicken broth to make 4 cups).
    If making the gravy in your roasting pan, place over 2 burners on medium high heat.  I prefer to use a saucepan.
    Heat the butter until melted, then add the flour and cook for one to two minutes, mixing to make a smooth roux.

    Gradually whisk in turkey drippings/broth mixture, whisking constantly and bringing to a boil.
    Reduce heat to low and let simmer until thickened, about 10-15 minutes.
    If it gets thicker than desired, just whisk in more broth.  Season with salt and pepper as needed.

     LEFTOVER GRAVY TIP:
    Heat over medium heat, whisking in turkey or chicken broth to thin as needed. 

    Turkey Gravy 101

    Ingredients

      FOR THE GRAVY
    • Drippings from turkey roasting pan, optional
    • 4-5 cups turkey stock (or chicken stock if needed, also may not need as much if using drippings)
    • 4 T unsalted butter
    • 6 T flour
    • salt and pepper to taste
      FOR THE TURKEY STOCK
    • 1 tsp oil
    • neck and giblets from turkey
    • 1 onion, peeled and quartered
    • 1 carrot, cut in thirds
    • 1 celery stalk, cut in thirds (leaves left on the top)
    • 12 cups water
    • 1 tsp dried rosemary (or 1 sprig fresh)
    • 1 tsp dried thyme (or a couple sprigs fresh)
    • 2 bay leaves
    • 1 tsp peppercorns

    Instructions

    Make the turkey stock:
  • Heat oil in a large pot and heat over medium high heat. Add the neck and gizzards and sear.
  • Add the onion, carrot, and celery and cook for several minutes to sear.
  • Add the water, rosemary, thyme, bay leaves, and peppercorns and bring to a boil. Let simmer for 2 to 3 hours, or until reduced to about 3 or 4 cups.
  • Make the gravy:
  • After removing the turkey from the roasting pan (mine has a rack with handles, I HIGHLY recommend one like that), this is what your pan should look like:
  • Scrape all the drippings into a fat separator or large measuring cup
  • If you have a fat separator, you'll be able to go ahead, but if not you want to let the drippings sit for a while until the fat collects to the top and you can spoon it off. You can also not use the drippings at all if you'd rather. I find that I get a much less greasy gravy using a fat separator with great flavor.
  • Pour drippings into a large measuring cup and add turkey broth to measure 4 cups. (If not using drippings just measure out 4 cups turkey broth, or if not making turkey broth, just add chicken broth to make 4 cups).
  • If making the gravy in your roasting pan, place over 2 burners on medium high heat. I prefer to use a saucepan.
  • Heat the butter until melted, then add the flour and cook for one to two minutes, mixing to make a smooth roux.
  • Gradually whisk in turkey drippings/broth mixture, whisking constantly and bringing to a boil.
  • Reduce heat to low and let simmer until thickened, about 10-15 minutes.
  • If it gets thicker than desired, just whisk in more broth. Season with salt and pepper as needed.
  • LEFTOVER GRAVY TIP:
  • Heat over medium heat, whisking in turkey or chicken broth to thin as needed.
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    Pork Schnitzel and Easy Gravy

    Since it is almost Oktoberfest time I thought I’d share some more of my favorite German recipes.  I can’t vouch for how authentic they all are since I tend to tweak recipes quite a bit.  This is a favorite of ours, and it’s super easy and inexpensive to make.   I buy the huge pork loin roast at Costco, then cut it into 1 or 2 lb pieces, wrap in butcher paper and freeze.  I use that for pork loin roasts and also anytime I need pork chops.  Just slice into desired thickness.  It’s much cheaper than buying the boneless pork loin chops usually and I like being able to slice it to the thickness I want.  (This is easier when partially frozen as well.)
    While the gravy isn’t a German recipe, I always seem to make it with the schnitzel, and while it doesn’t have as good of flavor as a real gravy made from homemade stock, it’s decent and my hubby loves it.   It’s a recipe my Mom made all the time when I was a kid.
    Serve with popovers, mashed potatoes, or spaetzle and some veggies.

    PORK SCHNITZEL
    1 lb pork loin roast (or boneless pork loin chops)
    Oil for cooking (about 1/2 inch deep)
    1 1/2 cups bread crumbs

    Batter:
    1 cup milk
    1/2 cup flour
    1 tsp salt
    1/2 tsp black pepper
    2 tsp paprika
    1 tsp garlic powder
    1/2 tsp black pepper

    Slice the pork loin in slices about 1/2 inch thick then pound out to about 1/4 inch thick.
    In one bowl whisk together the batter ingredients, in another bowl place the breadcrumbs.
    Have a baking sheet or tray ready, then dip pounded pork chops into the batter first, then the breading.  Place on tray to rest a couple minutes.
    In a heavy pan (my cast iron is my favorite because it retains heat well- but use what you’ve got) heat the oil over medium to medium high heat.
    When hot cook pork without crowding the pan.  Turn when golden brown, then place on a wire rack set over a baking sheet while you finish the rest.
    You can place this in the oven on warm if desired.

    EASY GRAVY
    2 cups cold water
    1/4 cup flour
    1/2 cup instant powdered milk
    1 tsp chicken base (or another desired base- I like Penzey’s the best)
    salt and pepper to taste

    Combine everything in a pan and whisk over medium heat until combined and thickened.  If needed, add more water to make desired consistency.

    Pork Schnitzel and Easy Gravy

    Ingredients

    • 1 lb pork loin roast (or boneless pork loin chops)
    • Oil for cooking (about 1/2 inch deep)
    • 1 1/2 cups bread crumbs
      Batter:
    • 1 cup milk
    • 1/2 cup flour
    • 1 tsp salt
    • 1/2 tsp black pepper
    • 2 tsp paprika
    • 1 tsp garlic powder
    • 1/2 tsp black pepper
      EASY GRAVY
    • 2 cups cold water
    • 1/4 cup flour
    • 1/2 cup instant powdered milk
    • 1 tsp chicken base (or another desired base- I like Penzey's the best)
    • salt and pepper to taste

    Instructions

  • Slice the pork loin in slices about 1/2 inch thick then pound out to about 1/4 inch thick.
  • In one bowl whisk together the batter ingredients, in another bowl place the breadcrumbs.
  • Have a baking sheet or tray ready, then dip pounded pork chops into the batter first, then the breading. Place on tray to rest a couple minutes.
  • In a heavy pan (my cast iron is my favorite because it retains heat well- but use what you've got) heat the oil over medium to medium high heat.
  • When hot cook pork without crowding the pan. Turn when golden brown, then place on a wire rack set over a baking sheet while you finish the rest.
  • You can place this in the oven on warm if desired.
  • EASY GRAVY
  • Combine everything in a pan and whisk over medium heat until combined and thickened. If needed, add more water to make desired consistency.
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    Zesty Peach BBQ Sauce (Canned)

    This is a canning recipe I use all the time.  I am so upset with myself if peach season passes and I don’t get around to making any!
    This sauce is very versatile, I use it on grilled chicken, toss meatballs in it, you name it.
    This sauce is a tangy BBQ sauce, and if you want it sweeter you can add brown sugar before using, or one of my favorite ways, which is to add some tomato based BBQ sauce to it.
    I won’t be a broken record about canning safety, but please head to National Home for Food Preservation to brush up and make sure you are doing it correctly.  If you follow some super simple guidelines, canning is very safe and lots of fun.
    And you have all the pretty little jars at the end to admire. 🙂
    You could also just freeze this in freezer containers if you’d rather, as well.

    ZESTY PEACH BBQ SAUCE
    Makes about 8 half pint jars

    6 cups pitted, peeled, and finely chopped peaches*
    1 cup finely chopped seeded red bell pepper
    1 cup finely chopped onion
    3 T minced garlic
    1 1/4 cups honey
    3/4 cup cider vinegar
    1 T Worcestershire
    2 tsp dry mustard
    2 tsp kosher salt

    Put all ingredients in a large pot and bring to a boil over medium-high heat.
    Reduce heat and boil gently for 25 minutes, stirring often.  Consistency should be like a thin bbq sauce.
    Ladle into 8 oz (half pint) jars leaving 1/2″ head space.
    Process for 15 minutes in a boiling water bath canner.

    (If you want a spicier sauce, add 2 tsp hot pepper flakes to sauce at beginning, we found it was too spicy with these so I left them out).

    To serve: If you want a sweeter sauce, add 1/4 cup brown sugar to a jar, or equal parts tomato based bbq sauce when ready to use.

    *To peel peaches: drop in a pot of boiling water, leave for 30-60 seconds.
    Rinse under cold running water and peels should come off easily.  If your peaches are a little green this won’t work so well.  Just use a paring knife o cut the peels off.
    Recipe slightly adapted for The Ball Complete Book of Home Preserving 

    Zesty Peach BBQ Sauce (Canned)

    Yield: 8 half pints

    Ingredients

    • 6 cups pitted, peeled, and finely chopped peaches*
    • 1 cup finely chopped seeded red bell pepper
    • 1 cup finely chopped onion
    • 3 T minced garlic
    • 1 1/4 cups honey
    • 3/4 cup cider vinegar
    • 1 T Worcestershire
    • 2 tsp dry mustard
    • 2 tsp kosher salt

    Instructions

  • Put all ingredients in a large pot and bring to a boil over medium-high heat.
  • Reduce heat and boil gently for 25 minutes, stirring often. Consistency should be like a thin bbq sauce.
  • Ladle into 8 oz (half pint) jars leaving 1/2" head space.
  • Process for 15 minutes in a boiling water bath canner.
  • (If you want a spicier sauce, add 2 tsp hot pepper flakes to sauce at beginning, we found it was too spicy with these so I left them out).
  • To serve: If you want a sweeter sauce, add 1/4 cup brown sugar to a jar, or equal parts tomato based bbq sauce when ready to use.
  • *To peel peaches: drop in a pot of boiling water, leave for 30-60 seconds.
  • Rinse under cold running water and peels should come off easily. If your peaches are a little green this won't work so well. Just use a paring knife o cut the peels off.
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    Hot Dog Sauce

    This recipe is for my nephew Ian.  The world’s greatest hot dog fan.
    You may think I’m kidding… trust me, I’m not.  Ian can carry on quite the conversation about how much he loves hot dogs.
    While I’m not the biggest hot dog fan, I don’t mind the Nathan’s brand for bbqs and this sauce definitely dresses them up.  My hubby loves it and it’s so easy to make.  It’s basically a bean-free chili.  The simmering time is important here, just like in most chilis, so make sure to leave at least half an hour, ideally an hour to simmer.  If you don’t have time to watch it, just throw it in the crockpot for a few hours and that would work great.
    So when you are getting ready for a summer bbq, don’t forget to dress your hot dog up a little!

    HOT DOG SAUCE

    1 lb ground beef
    1/2 cup water
    8 oz tomato sauce
    1/2 cup finely chopped white onion
    1 tsp smoked paprika
    2 tsp Worcestershire
    1 T sugar
    1 tsp garlic powder

    For serving:
    Hot Dogs, Nathan’s brand are our favorites
    Buns
    Shredded cheese (we like sharp cheddar)
    Chopped fresh tomatoes
    Crumbled cooked bacon
    Cook beef in a skillet over medium high heat, breaking up with a wooden spoon.  When cooked through add remaining ingredients and simmer for 30 to 60 minutes.  (You could also put in the crockpot for a few hours).
    Sauce should be thick like a chili.  Serve over hot dogs with shredded cheese, chopped tomatoes, and crumbled cooked bacon.

    Hot Dog Sauce

    Ingredients

    • 1 lb ground beef
    • 1/2 cup water
    • 8 oz tomato sauce
    • 1/2 cup finely chopped white onion
    • 1 tsp smoked paprika
    • 2 tsp Worcestershire
    • 1 T sugar
    • 1 tsp garlic powder
      For serving:
    • Hot Dogs, Nathan's brand are our favorites
    • Buns
    • Shredded cheese (we like sharp cheddar)
    • Chopped fresh tomatoes
    • Crumbled cooked bacon

    Instructions

  • Cook beef in a skillet over medium high heat, breaking up with a wooden spoon. When cooked through add remaining ingredients and simmer for 30 to 60 minutes. (You could also put in the crockpot for a few hours).
  • Sauce should be thick like a chili. Serve over hot dogs with shredded cheese, chopped tomatoes, and crumbled cooked bacon.
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