Hot Dog Cart Recipe Book
Title : Hot Dog Cart Recipe Book
PDF summary : Hot Doggie Sauce 1 large onion, chopped • 2 cups ketchup • 1/3 cup sweet pickle relish • 2 tablespoons white sugar • 2 tablespoons distilled white vinegar • 1/2 teaspoon salt • 1/4 teaspoon ground black pepper Page 3 In a medium saucepan over
Author : Chris BakerCreationdate : 2012-July-05
Creator : Acrobat PDFMaker 9.0 for Word
Moddate : 2012-July-05
Producer : Acrobat Distiller 9.0.0 (Windows)
Sourcemodified : 2012-February-22
Title : Hot Dog Cart Recipe Book
Preview content in text :
Hot Dog Cart Recipe Book
Here are some tasty recipe ideas for your hot dog cart. By having a variety of different
types of hot dogs this will help separate you from the competition. With any of these
recipes, it would be good to be aware of any health department regulations concerning
the use of certain ingredients and preparation procedures.
Coney Island Sauce
In a large skillet over medium high heat, sauté the ground beef and onion for 5 to 10
minutes or until meat is well browned. Crumble meat to a fine texture with a fork. Drain
excess fat. Stir in the mustard, vinegar, sugar, water, Worcestershire sauce, celery seed,
hot pepper sauce and ketchup. Mix well and reduce heat to low and simmer, uncovered,
for 35 to 40 minutes.
Super Coney Island Sauce
1 pound ground beef
1 onion, chopped
2 tablespoons prepared mustard
2 tablespoons cider vinegar
2 tablespoons white sugar
1 tablespoon water
1 teaspoon Worcestershire sauce
1/4 teaspoon celery seed
1/4 teaspoon hot pepper sauce
1/4 cup ketchup
1 pound ground chuck
1 1/2 teaspoons chili powder
1/2 teaspoon ground cinnamon
2 teaspoons paprika
1/2 teaspoon ground black pepper
1/4 teaspoon onion powder
1/4 teaspoon garlic powder
1/4 teaspoon ground cumin
1/4 teaspoon cayenne pepper
1/4 teaspoon ground allspice
2 teaspoons prepared yellow mustard
1 teaspoon beef base
1 cup water, or more as needed
3 teaspoons buttery crackers
Combine the ground chuck, chili powder, cinnamon, paprika, pepper, onion powder,
garlic powder, cumin, cayenne pepper, allspice, mustard, beef base, and 1 cup water in a
large saucepan over medium-high heat; use a potato masher to break up the beef and mix
the rest of the ingredients through the beef; bring to a simmer; reduce heat to medium-
low and continue to simmer 2 to 3 hours, adding water occasionally to keep the mixture
moist. Once the mixture is softened, stir in the crushed crackers to thicken.
Heavenly Hotdog Sauce
Crumble ground beef into a Dutch oven over medium heat. Stir in water, and mash
ground beef thoroughly with a potato masher. Stir in tomato sauce, ketchup, salt, pepper,
sugar, and chilli powder; bring to a boil. Reduce heat to low; simmer, 60 to 90 minutes,
until the sauce reaches a medium consistency that is not too soupy.
Holy Hotdog Relish
2 1/2 pounds lean ground beef
1 cup water
1/2 cup tomato sauce
1/3 cup ketchup
1/2 tablespoon salt
1/2 tablespoon pepper
1 tablespoon white sugar
1 tablespoon chili powder
crushed red pepper flakes to taste
1 cup chopped onion
1/2 cup chopped green bell pepper
1/2 cup chopped dill pickle
1/4 cup chopped pimento pepper
1/4 cup chopped celery
1/4 cup chopped sweet pickles
1 cup brown or yellow mustard
1 cup ketchup
1/4 cup prepared horseradish
2 teaspoons Worcestershire sauce
1 tablespoon vegetable oil
1 large onion, chopped
2 cups ketchup
1/3 cup sweet pickle relish
2 tablespoons white sugar
2 tablespoons distilled white vinegar
1/2 teaspoon salt
1/4 teaspoon ground black pepper
In a medium bowl, mix together the onion, bell pepper, dill pickle, pimento, celery, sweet
pickle, mustard, ketchup, horseradish and Worcestershire sauce. Store in the refrigerator
in a covered container for up to 5 days.
Hot Doggie Sauce
In a medium saucepan over medium heat, slowly cook and stir the onion in vegetable oil
until soft. Mix in the ketchup, sweet pickle relish, sugar, vinegar, salt and pepper. Simmer
until ready to serve.
Sauerkraut
1 (16 ounce) can sauerkraut, drained and rinsed
1/4 cup sweet pickle relish
2 tablespoons brown sugar
1 tablespoon prepared mustard
1/2 teaspoon caraway seed
Combine all ingredients in a saucepan; cook on low heat until heated through. Serve over
hot dogs.
Texas Dog Sauce
1 tablespoon vegetable oil
4 ounces ground beef
4 ounces ground pork
4 beef frankfurters, diced
1/4 cup diced sweet onion
1/2 clove garlic, peeled and minced
1/2 teaspoon browning sauce
1/4 teaspoon ground black pepper
3/4 teaspoon salt
1/4 (10.75 ounce) can tomato soup
2 1/2 cups water
3/4 teaspoon paprika
1/2 teaspoon chili powder
3/4 teaspoon ground cinnamon
1/2 cup fine dry bread crumbs
Red Saucy Dog
3 yellow onions, peeled and sliced
1/4 cup marinara sauce (bottled spaghetti sauce)
2 tablespoons olive oil
3 cloves garlic, minced
1 1/2 tablespoons paprika
1/4 teaspoon cayenne (optional)
salt to taste
Sauté garlic and onions in olive oil. When onions are tender add marinara sauce, cayenne
and paprika. Simmer over a low heat for about 15 minutes. Add salt to taste. Serve over
grilled hot dogs in buns.
Nacho Cheese Sauce
