MEAT SAUCE RECIPES FOR HOT DOGS RECIPES
NICK TAHOU'S STYLE MEAT SAUCE RECIPE LIMER - CHOWHOUND
If you've ever been to Rochester NY, then you know exactly what this is. This meat sauce is used as the topping for the famous Nick Tahou's garbage plate. A garbage...
Yield enough for about 20 hot dogs, hamburgers, or 6 garbage plates
Number Of Ingredients 15
Steps:
- In a large skillet, fry onion and garlic in oil until soft. Add meat and spices, stirring constantly with fork to keep the beef broken up. Once the meat browns, add water, tomato paste and brown sugar. Simmer 10 minutes. Go through it with an immersion blender to give it a finer texture similar to triple ground beef. Simmer 1 hour, adding water if necessary to keep it moist but not soupy. Original recipes call for triple ground beef which is too difficult to obtain and not worth the effort.
HOT DOG SAUCE RECIPE: HOW TO MAKE IT - TASTE OF HOME
I was having company one day and looking for just the right sauce for hot dogs. I called Grandma, who shared this wonderful recipe.—Melissa Norris, Churubusco, Indiana
Provided by Taste of Home
Categories Lunch
Total Time 30 minutes
Prep Time 5 minutes
Cook Time 25 minutes
Yield 4 cups.
Number Of Ingredients 10
Steps:
- In a large saucepan, bring water to a boil. Carefully crumble beef into water. Add onion. Boil until meat is no longer pink; drain. Add the tomato sauce, brown sugar, chili powder, salt and pepper. Simmer, uncovered, for 15 minutes or until heated through. Serve over hot dogs in buns.
Nutrition Facts : Calories , FatContent , CholesterolContent , SodiumContent , CarbohydrateContent , FiberContent , ProteinContent
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TOP SECRET RECIPES | MAID-RITE LOOSE MEAT SANDWICH
It's been an Iowa tradition since 1926, and today this sandwich has a huge cult following. It's similar to a traditional hamburger, but the ground beef is not formed into a patty. Instead, the lightly seasoned meat lies uncompressed on a white bun, dressed with mustard, minced onion, and dill pickles. Since the meat is loose, the sandwich is always served with a spoon for scooping up the ground beef that will inevitably fall out.
When this clone recipe for Maid-Rite was originally posted on our website several years ago, it elicited more e-mail than any recipe in the site's history. Numerous Midwesterners were keyboard-ready to insist that the clone was far from accurate without the inclusion of a few bizarre ingredients, the most common of which was Coca-Cola. One letter states: "You evidently have not ever had a Maid-Rite. The secret to the Maid-Rite is coke syrup. Without it you cannot come close to the taste." Another e-mail reads: "Having lived in the Midwest all of my life and knowing not only the owners of a Maid-Rite restaurant but also many people who worked there, I can tell you that one of the things you left out of your recipe is Coca-Cola. Not a lot, just enough to keep the meat moist."
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