Corn dog or Corny dog #7 Recipe
Corndog7 Batter
While not a DDD recipe, this is an old but good one that represents a business that is almost gone.
6 cups Krusteaz pancake flour mix
2 cups yellow corn meal
2 eggs
Garlic salt
Water
Mix Krusteaz and yellow corn meal.
Put in 2 eggs and mix all together.
Garlic salt to taste.
Put water to make it a good medium batter.
Dip dogs on stick and deep fry.
Bake at 375 degrees for about 3-4 minutes or until lightly browned.
While not a DDD recipe, this is an old but good one that represents a business that is almost gone.
6 cups Krusteaz pancake flour mix
2 cups yellow corn meal
2 eggs
Garlic salt
Water
Mix Krusteaz and yellow corn meal.
Put in 2 eggs and mix all together.
Garlic salt to taste.
Put water to make it a good medium batter.
Dip dogs on stick and deep fry.
Bake at 375 degrees for about 3-4 minutes or until lightly browned.
Corn dog or Corny dog #7 Recipe
Corndog7 Batter
While not a DDD recipe, this is an old but good one that represents a business that is almost gone.
6 cups Krusteaz pancake flour mix
2 cups yellow corn meal
2 eggs
Garlic salt
Water
Mix Krusteaz and yellow corn meal.
Put in 2 eggs and mix all together.
Garlic salt to taste.
Put water to make it a good medium batter.
Dip dogs on stick and deep fry.
Bake at 375 degrees for about 3-4 minutes or until lightly browned.
While not a DDD recipe, this is an old but good one that represents a business that is almost gone.
6 cups Krusteaz pancake flour mix
2 cups yellow corn meal
2 eggs
Garlic salt
Water
Mix Krusteaz and yellow corn meal.
Put in 2 eggs and mix all together.
Garlic salt to taste.
Put water to make it a good medium batter.
Dip dogs on stick and deep fry.
Bake at 375 degrees for about 3-4 minutes or until lightly browned.
Motorola Photon shutter sound fix
Try this fix.
Motorola's forums and Sprint's forums said the shutter sound can not be silenced. Well, it can. When the phone is locked, you have two options: Unlock it or put it on silent mode/take off silent mode.
If you put the phone on silent mode from this point, then unlock the phone and take pictures, the shutter is SILENT!
So, there IS a way to turn it off and it doesn't require DLing an app that causes lag time between when you take the picture and when the picture is actually taken. So... don't let the shutter sound be a deal-breaker on the phone.
Motorola's forums and Sprint's forums said the shutter sound can not be silenced. Well, it can. When the phone is locked, you have two options: Unlock it or put it on silent mode/take off silent mode.
If you put the phone on silent mode from this point, then unlock the phone and take pictures, the shutter is SILENT!
So, there IS a way to turn it off and it doesn't require DLing an app that causes lag time between when you take the picture and when the picture is actually taken. So... don't let the shutter sound be a deal-breaker on the phone.
Motorola Photon shutter sound fix
Try this fix.
Motorola's forums and Sprint's forums said the shutter sound can not be silenced. Well, it can. When the phone is locked, you have two options: Unlock it or put it on silent mode/take off silent mode.
If you put the phone on silent mode from this point, then unlock the phone and take pictures, the shutter is SILENT!
So, there IS a way to turn it off and it doesn't require DLing an app that causes lag time between when you take the picture and when the picture is actually taken. So... don't let the shutter sound be a deal-breaker on the phone.
Motorola's forums and Sprint's forums said the shutter sound can not be silenced. Well, it can. When the phone is locked, you have two options: Unlock it or put it on silent mode/take off silent mode.
If you put the phone on silent mode from this point, then unlock the phone and take pictures, the shutter is SILENT!
So, there IS a way to turn it off and it doesn't require DLing an app that causes lag time between when you take the picture and when the picture is actually taken. So... don't let the shutter sound be a deal-breaker on the phone.
Sausage Spaetzle Soup
1 lb. prepared pork sausage (see note)
2 stalks celery, chopped
1 medium/large yellow onion, chopped
3 tsp garlic, minced
1 1/2 cups water
32 oz. beef stock
2 instant beef bouillon
4 bay leaves
1/4 tsp ground sage (see note)
2 carrots, chopped
1 - 28oz can diced tomatoes w/roasted garlic
1 - 15oz can diced tomatoes (Italian style)
Spaetzle, app. 14 ozs.
Directions:
In large stock pot, cook sausage, onions, celery and garlic till sausage is browned and onions are translucent. Do not drain. Stir in all other ingredients except the spaetzle. Bring to boil, them reduce to simmer for 2 and 1/2 hours w/lid on. Stir occasionally. After 2 1/2 hrs, skin any fat/grease from top. Return to boil. Add spaetzle to BOILING soup. Cook for 15 to 20 minutes till spaetzle is done. Discard bay leaves. Skin any fat. Serve.
NOTE: If you buy sausage with sage, omit sage from ingredients. Quality sausage such as Bob Evans regular sausage, will make a big improvement in flavor and reduce grease. This can also be served without the spaetzle and is just as good.
Cincinnati Chili
1 46 oz. can tomato juice
2 lbs. ground chuck {don’t use any more}
4 tbsp. chili powder {I prefer Franks chili powder}
1 tsp ground cumin
1 tsp ground cinnamon
1 tsp ground alspice
1 tsp salt {kosher}
1 tsp ground black pepper
1 tsp ground cayenne pepper { I use 1/2 tsp}
1/8 to 1/2 tsp garlic powder
1 1/2 tsp cider vinegar
4 to 5 dashes Lea & Perrins Worcestershire sauce
5 whole bay leaves
1 large onion, whole but peeled
{2 tbsp cocoa or 1 square of Bakers unsweetened chocolate optional} The cocoa was not in the original recipe, but it adds some richness and mellows out the heat.
In a heavy bottomed pot place the tomato juice and turn on the heat. Add the chuck and stir with a fork to break up the meat. After the meat has been broken up add the remaining ingredients. Bring to a boil and then reduce heat to a slow simmer. Cook for 2 hours stirring occasionally to prevent scorching. After 2 hours remove the onion and bay leaves and discard these.
The "ways:"
Serve this chili over regular cooked spaghetti the kind that cooks up in thick strings. Ladle chili over the spaghetti and top with shredded cheddar cheese for the 3-way. Diced white onions go between the chili and cheese for the 4 way. And if you want beans use Joan of Arc “purple” canned kidney beans that have been rinsed and drained. These beans are meaty and slightly sweet. These would go under the chili then the onions and finally the cheese for the 5 way.
They all build their 4, and 5 ways differently.
Serve oyster crackers along with this.
Hot dogs and chili:
For coneys use a good quality bun lightly steamed., add a good hot dog. I put mine in the cooked chili to get them hot. Top the hot dog with good yellow mustard {French’s} and onions and top with shredded cheddar cheese.
About the hot dogs, Skyline grills theirs, but I remember Park Chili dropping theirs into the deep fryer for 30 seconds. Also to get that smaller dog: trim the nubs from the ends. Cut the dog in half, and you have the right sized coney “dog”. No big secret just a Greek original method!
2 lbs. ground chuck {don’t use any more}
4 tbsp. chili powder {I prefer Franks chili powder}
1 tsp ground cumin
1 tsp ground cinnamon
1 tsp ground alspice
1 tsp salt {kosher}
1 tsp ground black pepper
1 tsp ground cayenne pepper { I use 1/2 tsp}
1/8 to 1/2 tsp garlic powder
1 1/2 tsp cider vinegar
4 to 5 dashes Lea & Perrins Worcestershire sauce
5 whole bay leaves
1 large onion, whole but peeled
{2 tbsp cocoa or 1 square of Bakers unsweetened chocolate optional} The cocoa was not in the original recipe, but it adds some richness and mellows out the heat.
In a heavy bottomed pot place the tomato juice and turn on the heat. Add the chuck and stir with a fork to break up the meat. After the meat has been broken up add the remaining ingredients. Bring to a boil and then reduce heat to a slow simmer. Cook for 2 hours stirring occasionally to prevent scorching. After 2 hours remove the onion and bay leaves and discard these.
The "ways:"
Serve this chili over regular cooked spaghetti the kind that cooks up in thick strings. Ladle chili over the spaghetti and top with shredded cheddar cheese for the 3-way. Diced white onions go between the chili and cheese for the 4 way. And if you want beans use Joan of Arc “purple” canned kidney beans that have been rinsed and drained. These beans are meaty and slightly sweet. These would go under the chili then the onions and finally the cheese for the 5 way.
They all build their 4, and 5 ways differently.
Serve oyster crackers along with this.
Hot dogs and chili:
For coneys use a good quality bun lightly steamed., add a good hot dog. I put mine in the cooked chili to get them hot. Top the hot dog with good yellow mustard {French’s} and onions and top with shredded cheddar cheese.
About the hot dogs, Skyline grills theirs, but I remember Park Chili dropping theirs into the deep fryer for 30 seconds. Also to get that smaller dog: trim the nubs from the ends. Cut the dog in half, and you have the right sized coney “dog”. No big secret just a Greek original method!
Cincinnati Chili
1 46 oz. can tomato juice
2 lbs. ground chuck {don’t use any more}
4 tbsp. chili powder {I prefer Franks chili powder}
1 tsp ground cumin
1 tsp ground cinnamon
1 tsp ground alspice
1 tsp salt {kosher}
1 tsp ground black pepper
1 tsp ground cayenne pepper { I use 1/2 tsp}
1/8 to 1/2 tsp garlic powder
1 1/2 tsp cider vinegar
4 to 5 dashes Lea & Perrins Worcestershire sauce
5 whole bay leaves
1 large onion, whole but peeled
{2 tbsp cocoa or 1 square of Bakers unsweetened chocolate optional} The cocoa was not in the original recipe, but it adds some richness and mellows out the heat.
In a heavy bottomed pot place the tomato juice and turn on the heat. Add the chuck and stir with a fork to break up the meat. After the meat has been broken up add the remaining ingredients. Bring to a boil and then reduce heat to a slow simmer. Cook for 2 hours stirring occasionally to prevent scorching. After 2 hours remove the onion and bay leaves and discard these.
The "ways:"
Serve this chili over regular cooked spaghetti the kind that cooks up in thick strings. Ladle chili over the spaghetti and top with shredded cheddar cheese for the 3-way. Diced white onions go between the chili and cheese for the 4 way. And if you want beans use Joan of Arc “purple” canned kidney beans that have been rinsed and drained. These beans are meaty and slightly sweet. These would go under the chili then the onions and finally the cheese for the 5 way.
They all build their 4, and 5 ways differently.
Serve oyster crackers along with this.
Hot dogs and chili:
For coneys use a good quality bun lightly steamed., add a good hot dog. I put mine in the cooked chili to get them hot. Top the hot dog with good yellow mustard {French’s} and onions and top with shredded cheddar cheese.
About the hot dogs, Skyline grills theirs, but I remember Park Chili dropping theirs into the deep fryer for 30 seconds. Also to get that smaller dog: trim the nubs from the ends. Cut the dog in half, and you have the right sized coney “dog”. No big secret just a Greek original method!
2 lbs. ground chuck {don’t use any more}
4 tbsp. chili powder {I prefer Franks chili powder}
1 tsp ground cumin
1 tsp ground cinnamon
1 tsp ground alspice
1 tsp salt {kosher}
1 tsp ground black pepper
1 tsp ground cayenne pepper { I use 1/2 tsp}
1/8 to 1/2 tsp garlic powder
1 1/2 tsp cider vinegar
4 to 5 dashes Lea & Perrins Worcestershire sauce
5 whole bay leaves
1 large onion, whole but peeled
{2 tbsp cocoa or 1 square of Bakers unsweetened chocolate optional} The cocoa was not in the original recipe, but it adds some richness and mellows out the heat.
In a heavy bottomed pot place the tomato juice and turn on the heat. Add the chuck and stir with a fork to break up the meat. After the meat has been broken up add the remaining ingredients. Bring to a boil and then reduce heat to a slow simmer. Cook for 2 hours stirring occasionally to prevent scorching. After 2 hours remove the onion and bay leaves and discard these.
The "ways:"
Serve this chili over regular cooked spaghetti the kind that cooks up in thick strings. Ladle chili over the spaghetti and top with shredded cheddar cheese for the 3-way. Diced white onions go between the chili and cheese for the 4 way. And if you want beans use Joan of Arc “purple” canned kidney beans that have been rinsed and drained. These beans are meaty and slightly sweet. These would go under the chili then the onions and finally the cheese for the 5 way.
They all build their 4, and 5 ways differently.
Serve oyster crackers along with this.
Hot dogs and chili:
For coneys use a good quality bun lightly steamed., add a good hot dog. I put mine in the cooked chili to get them hot. Top the hot dog with good yellow mustard {French’s} and onions and top with shredded cheddar cheese.
About the hot dogs, Skyline grills theirs, but I remember Park Chili dropping theirs into the deep fryer for 30 seconds. Also to get that smaller dog: trim the nubs from the ends. Cut the dog in half, and you have the right sized coney “dog”. No big secret just a Greek original method!
Polenta ai Funghi Porcini
Polenta with Porcini Mushrooms
Polenta - The key to cooking polenta is to keep stirring.
• 4 cups chicken stock
• 1 cup stone-ground instant Italian cornmeal
• 2 tablespoons butter
• ½ pound Fontina or Parmesan cheese, grated
• ½ cup heavy cream
• Salt and pepper, to taste
• Olive oil, for frying
1. Bring chicken stock to a boil in a 3-quart pot.
2. Add cornmeal in a very thin stream, stirring constantly, and cook 5 to 6 minutes.
3. Whisk in butter, cheese and cream. Season with salt and pepper.
4. Using your hands, roll polenta into small balls. Flatten slightly and fry in olive oil until browned and crispy, about 3 minutes per side. Serve topped with Mushroom sauce.
5. This can also be placed in a sheet pan, cooled, cut and then fried as seen in the episode. It is just a matter of presentation.
Mushroom Sauce:
• 8 mushrooms, thinly sliced (fresh or dried)
• 1 to 2 teaspoons minced fresh rosemary leaves
• 1 tablespoon butter
• 2 ounces Marsala wine
• 1 pint heavy whipping cream
• ½ cup Parmesan or Gorgonzola cheese, crumbled
• 1 to 2 sprigs fresh rosemary
1. If using dried mushrooms, soften in hot water for 20 minutes. 1 oz. dried will serve about 4.
2. In a medium skillet, sauté mushrooms and rosemary in butter. Reduce with Marsala wine.
3. Add cream and whisk in Gorgonzola.
4. Serve over polenta, garnish with fresh rosemary sprigs.
• 4 cups chicken stock
• 1 cup stone-ground instant Italian cornmeal
• 2 tablespoons butter
• ½ pound Fontina or Parmesan cheese, grated
• ½ cup heavy cream
• Salt and pepper, to taste
• Olive oil, for frying
1. Bring chicken stock to a boil in a 3-quart pot.
2. Add cornmeal in a very thin stream, stirring constantly, and cook 5 to 6 minutes.
3. Whisk in butter, cheese and cream. Season with salt and pepper.
4. Using your hands, roll polenta into small balls. Flatten slightly and fry in olive oil until browned and crispy, about 3 minutes per side. Serve topped with Mushroom sauce.
5. This can also be placed in a sheet pan, cooled, cut and then fried as seen in the episode. It is just a matter of presentation.
• 8 mushrooms, thinly sliced (fresh or dried)
• 1 to 2 teaspoons minced fresh rosemary leaves
• 1 tablespoon butter
• 2 ounces Marsala wine
• 1 pint heavy whipping cream
• ½ cup Parmesan or Gorgonzola cheese, crumbled
• 1 to 2 sprigs fresh rosemary
1. If using dried mushrooms, soften in hot water for 20 minutes. 1 oz. dried will serve about 4.
2. In a medium skillet, sauté mushrooms and rosemary in butter. Reduce with Marsala wine.
3. Add cream and whisk in Gorgonzola.
4. Serve over polenta, garnish with fresh rosemary sprigs.
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