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Old 12-07-2011, 04:59 AM   #31
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Join Date: Feb 2007
Location: NW PA
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Sloppy dog. I like that idea, BT. I think I'll put the small amount of leftovers I had on a piece of toasted French bread today for lunch.

Yes, this was my first time using burgundy and I really liked the flavor it added. It doesn't jump out at you like the other red wines I use for other dishes. And it's drinkable! lol

Give us this day our daily bacon.
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Old 12-07-2011, 06:53 AM   #32
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ROTFL bucky!!

Glad you like it tima nd Pac.

Yes I love the flavor of burgundy. I can't deal with marsala. To strong.

You should try making burgundy gravy (for beef) for your yorkshire pudding and roast beef. YUMMY

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hot dogs, onions, recipe, tomato

Ms Mofet's Hot dogs with tomato & onions [B][U]Ms Mofet's Hot dogs with tomato & onions[/U][/B] [FONT=Verdana][B]Approximately 5 servings[/B][/FONT] [FONT=Verdana][B][U]Ingredients[/U] [/B][/FONT] [LIST] [*][FONT=Verdana]1 lb Hot dogs ([COLOR=black]≈ 16 oz)[B](*See note below)[/B][/COLOR][/FONT] [*][FONT=Verdana]1 large onion ([COLOR=black]≈ 1 cup / ≈ 8 oz)[/COLOR][/FONT] [*][FONT=Verdana]1 stick butter [COLOR=black](≈ 4 oz)[/COLOR][/FONT] [*][FONT=Verdana]1 (6 oz) can tomato paste[/FONT] [*][FONT=Verdana]1 cup water ([COLOR=black]≈ 8 oz) [/COLOR][/FONT] [*][FONT=Verdana]1/2 cup burgundy wine ([COLOR=black]≈ 4 oz)[/COLOR][/FONT] [*][FONT=Verdana]Ground peppercorns[/FONT] [*][FONT=Verdana]Ground red pepper flakes[/FONT] [*][FONT=Verdana]Sea salt - ONLY if necessary[/FONT] [/LIST] [FONT=Verdana][B][U]Preparation[/U] [/B][/FONT] [LIST=1] [*][FONT=Verdana]Slice hot dogs into thin coins[/FONT] [*][FONT=Verdana]Slice onions thin[/FONT] [*][FONT=Verdana]Place butter, onions & hot dogs in pan[/FONT] [*][FONT=Verdana]Sauté till the hot dogs puff up and onions are soft[/FONT] [*][FONT=Verdana]Add tomato paste and stir well to break up paste[/FONT] [*][FONT=Verdana]Add water and wine; stir well[/FONT] [*][FONT=Verdana]Bring to boil for 2 minutes; lower to a simmer for 10 minutes or until flavor melds and hot dogs take on the other flavors.[/FONT] [*][FONT=Verdana]Taste and season with ground peppercorns, ground red pepper flakes (salt if needed)[/FONT] [/LIST] [FONT=Verdana]Serve in a bowl with crusty bread to dip or over pasta (pictured below).[/FONT] [FONT=Verdana][B]*Note: I used Nathan's skinless bigger than the bun beef franks.[/B][/FONT] [IMG]http://www.discusscooking.com/attachments/photobucket/img_1080224_0_12e37775ad4f7e76bf1114da3df3a3ae.jpg[/IMG] 3 stars 1 reviews
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