|The Middle Eastern Kitchen|
|by Ghillie Basan|
This remarkable and beautifully illustrated book describes more than 75 ingredients used in Middle Eastern cooking.
1 - 10 of 17 for wienies
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Mix jelly and chili sauce and heat until well mixed and warm. Add wienies and cook about one hour over low heat.
Combine pork and ... brown sugar and wienies (cut into 1/4 inch chunks). Heat until wienies are cooked. Remove from heat. Add fritos corn chips, stir in well.
Cook in oven for 1 hour at 350 degrees. The longer these set, the better they get. Serve in a slow cooker to keep warm.
Mix together on slow heat. Add smoked sausage, wieners, or franks. Simmer for at least an hour.
Dump all ingredients into a crockpot; cook until well heated.
Split franks almost through lengthwise. Place a pickle wedge and cheese sliver in each slit. Wrap with bacon slice and secure each end with a ...
Combine ingredients in a 2 quart casserole or bean pot. Bake at 350 degrees uncovered about 1 hour. Makes 6 to 8 servings.
Mix catsup and Dr. Pepper in a skillet, slice weiners into bite size pieces and drop in skillet. Warm slowly until mixture thickens.
Put first 3 ingredients in crock pot on high until boiling. Cut hot dogs in 4 pieces and add to crock pot. Put on low for 3-4 hours and let simmer. ...
Heat together chili and jelly slowly, cook out lumps, drop wienies in sauce. Transfer to fondue pot and serve.
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