A_and_W_Chili_Dogs : A and W Chili Dogs Recipes

A_and_W_Chili_Dogs : A and W Chili Dogs Recipe

A_and_W_Chili_Dogs : A and W Chili Dogs posted by wiiopu Source of this recipe http:/ / www.healthycookingrecipes.com/ copy-cat-recipes/ anw-copycat-recipes.htm
A & W Chili Dogs Ingredients: 1 Sabrett brand beef frankfurter - 7.5 inches long Hot dog bun - 1 White onions - 1 tablespoon (chopped) Mild Kraft cheddar cheese - 1/2 tablespoon (shredded) A&W Coney Island Sauce - 3 tablespoons (see below for recipe) Recipe: Cook the ground chuck in a pan and break into small pieces. Season with salt and pepper. Add in the remaining this recipe has specific ingredient requirements below . Simmer for about 30 minutes until thickens. Boil some water in a pot, and add in however many frankfurters you want. Boil for about 8 to 10 minutes. Place the frankfurter in a hot dog bun and spread on 3 tablespoons of the sauce you just made. Spread the cheddar cheese on top, and you're done! Chili Sauce Ingredients: Ground chuck - 1lb Tomato paste - 1 can (6oz) Sugar - 1 tbsp Yellow mustard - 1 tbsp Dried, minced onion - 1 tbsp Chili powder - 2 tsp Worcestershire sauce - 1 tsp Salt - 1 tsp Celery seed - 1/2 tsp Ground cumin - 1/2 tsp Black pepper - 1/4 tsp Water - 1 cup Chili Recipe: Cook the ground chuck in a pan and break into small pieces. Season with salt and pepper. Add in the remaining ingredients. Simmer for about 30 minutes until thickens. Boil some water in a pot, and add in however many frankfurters you want. Boil for about 8 to 10 minutes. Place the frankfurter in a hot dog bun and spread on 3 tablespoons of the sauce you just made. Spread the cheddar cheese on top, and you're done!

Asparagus_with_Prosciutto : Asparagus with Prosciutto posted by gkud Source of this recipe http:/ / www.foodnetwork.com/ food/ recipes/ recipe/ 0,1977,FOOD_9936_18999,00.html
Ingredients: 1 1/4 pounds thin asparagus spears, washed and dried 1 lemon, juiced Extra-virgin olive oil, for drizzling 1/4 pound thinly sliced prosciutto di Parma Cooking Recipe: For asparagus, snap off tough ends of spears where they naturally give when bent. Place spears into 1-inch of boiling water. Cover the pan and cook asparagus for 3 or 4 minutes, until spears are just tender but remain bright green in color, about 3 to 4 minutes. Drain and cold shock the spears in a colander under cool water (if your tap water is hard, that is with a lot of minerals, you may want to use bottled water to maintain consistency and taste) . Return cooked asparagus to skillet and coat with lemon juice and a drizzle of extra-virgin olive oil. Remove bundles of several spears at a time from the pan and wrap with sliced prosciutto. Pile assembled bundles on a serving plate.

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