Coney Island Hot Dog Sauce Recipe

A Recipe for
Coney Island Hot Dog Sauce

 

“Food without wine is a corpse; wine without food is a ghost; united and well matched they are as body and soul, living partners.”

Andre Simon (1877-1970)

When baking, follow directions. When cooking, go by your own taste.

Laiko Bahrs

This Coney Island Hot Dog Sauce recipe is one of many in our Meat Category.

Food Tip Many of the bacteria that cause foodborne illnesses are carried by animals (including pets). It's important to wash your hands with hot, soapy water after you have contact with animals and before you handle food at any time.

This Recipe for Coney Island Hot Dog Sauce is one of thousands in the Recipes-to-go Meat Cookbook.

There is one thing more exasperating than a wife who can cook and won't, and that's a wife who can't cook and will.

Robert Frost

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I drink no more than a sponge.

Francis Rabelais - Works. Book i. Chap. v.

“Food without wine is a corpse; wine without food is a ghost; united and well matched they are as body and soul, living partners.”

Andre Simon (1877-1970)

This is a recipe for Coney Island Hot Dog Sauce from the recipe cookbook of Recipes-to-go (Meat)

I don't even butter my bread; I consider that cooking.

Katherine Cebrian

Coney Island Hot Dog Sauce recipe - a tasty recipe for you to add to your collection!

The more you eat, the less flavor; the less you eat, the more flavor.

Chinese Proverb

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An empty belly is the best cook.

Estonian Proverb

Dyspepsia is the remorse of a guilty stomach.

A. Kerr

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Herb Tip Using Rosemary: The leaves of the rosemary plant are available in both fresh and dried varieties and the stems make easy skewers that add a ton of flavor to shish-ka-bobs. Rosemary is an excellent herb to be used with beef, lamb, fish, poultry, stuffings, fruit cups, vegetables and marinades. Rosemary carries a very bold, piney and perfumy flavor so remember: A little goes a long way.

Coney Island Hot Dog Sauce

"When treasures are recipes they are less clearly, less distinctly remembered than when they are tangible objects. They evoke however quite as vivid a feeling-that is, to some of use who, considering cooking an art, feel that a way of cooking can produce something that approaches an aesthetic emotion. What more can one say? If one had the choice of again hearing Pachmann play the two Chopin sonatas or dining once more at the Cafe Anglais, which would one choose?"

Alice B. Toklas