BBQ FRANKS
Create your own barbecue sauce for BBQ Franks with our tasty recipe. Take your hot dogs to the next level at any party with this easy but sophisticated sauce. Simply add hot dogs to sauce and allow to simmer and soak up the flavor for these delicious BBQ Franks.
Provided by My Food and Family
Categories Home
Time 30m
Yield 8 servings
Number Of Ingredients 11
Steps:
- Melt butter in skillet on medium heat. Add celery and onions; cook and stir 3 min. or until crisp-tender. Stir in all remaining ingredients except franks and buns; simmer on medium-low heat 15 min., stirring occasionally.
- Add franks; cook 5 min. or until heated through.
- Fill buns with franks and sauce just before serving.
Nutrition Facts : Calories 350, Fat 19 g, SaturatedFat 7 g, TransFat 0.5 g, Cholesterol 30 mg, Sodium 870 mg, Carbohydrate 32 g, Fiber 2 g, Sugar 12 g, Protein 11 g
COCKTAIL FRANKS WITH BARBECUE SAUCE
Torn out of one of my community cookbooks. I just wanted to share and keep it here for future reference. Agnes Tatich is the person who submitted this recipe.
Provided by Oolala
Categories Meat
Time 20m
Yield 32 pieces, 8 serving(s)
Number Of Ingredients 11
Steps:
- In a large saucepan, combine all ingredients except franks.
- Bring to a boil stirring frequently and reduce heat.
- Add franks and simmer 10 minutes.
- Keep warm in a crockpot, fondue pot or chafing dish.
- Serve with toothpicks.
FRANKS IN SWEET PEANUT-BARBECUE SAUCE
Uncured beef franks combine with some upscale flavors when cooked in a mixture of apricot preserves, BBQ sauce, peanut butter and a squeeze of lemon juice.
Provided by My Food and Family
Categories Recipes
Time 20m
Yield Makes 24 servings.
Number Of Ingredients 5
Steps:
- Cook first 4 ingredients in medium saucepan on medium heat 3 to 5 min. or until heated through, stirring occasionally.
- Stir in franks. Bring just to boil, stirring constantly.
Nutrition Facts : Calories 100, Fat 7 g, SaturatedFat 2.5 g, TransFat 0 g, Cholesterol 10 mg, Sodium 230 mg, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 3 g
SWEET & SOUR BBQ SAUCE
Provided by Food Network Kitchen
Time 12m
Yield Makes about 1 3/4 cups
Number Of Ingredients 9
Steps:
- Heat the oil in a small saucepan over high heat. Add the garlic and ginger and cook over high heat until fragrant, about 2 minutes. Whisk in the sherry, hoisin sauce, ketchup, chile-garlic sauce, soy sauce, and sesame oil and bring to a boil. Remove from heat and let cool.
FRENCH FRY FRANKS
Provided by Food Network Kitchen
Categories appetizer
Time 45m
Yield 18 franks
Number Of Ingredients 12
Steps:
- Make the franks: Whisk the flour, cornmeal, sugar and paprika in a large bowl. Add the egg and milk and whisk to make a thick batter, adding more milk if the mixture is too dry. Add 1/4 teaspoon salt, and pepper to taste.
- Heat about 2 inches vegetable oil in a large pot over medium-high heat until a deep-fry thermometer registers 375 degrees F. Dip the franks in the batter, then carefully wrap a long curly fry around each. (If desired, thread the franks on wooden skewers before wrapping with fries.)
- Working in batches, fry the franks in the hot oil, turning, until golden on all sides, 3 to 4 minutes. Remove with a slotted spoon and drain on paper towels; sprinkle with salt.
- Meanwhile, make the dip: Whisk the Sriracha, lime juice and mayonnaise in a bowl. Serve with the franks.
FRANK'S ITALIAN SAUCE (SPAGHETTI SAUCE)
Provided by Food Network
Time 3h20m
Yield 16 servings
Number Of Ingredients 17
Steps:
- For the meatballs: Combine all ingredients except the olive oil in a large bowl. Mix well. Form about 16 meatballs and place on a platter. Heat the olive oil in a large skillet and fry meatballs over medium heat until browned. Repeat until all meatballs are browned. Place meatballs on new clean platter. Do not discard the oil.
- For the Gravy: In the skillet, heat the reserved oil, add the onion and garlic and saute for approximately 2 minutes. Add the tomato paste and cook on medium heat for 3 minutes, stirring constantly. Fill the empty tomato paste can full of water, add to the skillet, and cook for 1 minute, stirring. Remove from heat and set aside.
- In an 8-quart saucepan, add the ground tomatoes and cook on medium heat for 5 minutes. Fill the empty ground tomato can 3/4 full of water and add to the saucepan, along with the tomato paste mixture from the skillet and the reserved browned meatballs. Mix thoroughly but carefully with a wooden spoon so as to not break the meatballs. Add the salt, ground pepper, and parsley and cook on medium heat for 15 minutes, then cover and cook on low heat for 2 1/2 hours, stirring every 15 minutes to prevent sticking and burning on bottom of pan. Serve over al dente pasta and sprinkle with some grated Pecorino Romano cheese, along with crusty Italian bread and a good bottle of red wine.
FRANK'S FAMOUS BARBEQUE SAUCE
Most folks think preparing barbeque means drenching some meat with some sauce out of a bottle while it's cooking, and squirting some more over it just before you serve it. I'm not one of those! This sauce is the result of quite a lot of experimentation over the years, and everyone who tries it seems to agree that it's great! The combination of the mustard and molasses give it a great sweet-tart flavor, and the bourbon adds a finishing touch you can't get any other way!
Provided by Frank Buettner
Categories Side Dish Sauces and Condiments Recipes Sauce Recipes BBQ Sauce Recipes
Time 5m
Yield 16
Number Of Ingredients 4
Steps:
- In a medium bowl, mix together hickory flavored barbeque sauce, spicy brown mustard, molasses and bourbon. Use on prepared meats as desired.
Nutrition Facts : Calories 71.7 calories, Carbohydrate 13.9 g, Fat 0.5 g, Protein 0.4 g, SaturatedFat 0.1 g, Sodium 302.8 mg, Sugar 10.5 g
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