Running Creek Coney Sauce 2 Recipes
GRANDPA'S CLASSIC CONEY SAUCE
My Grandfather owned a drive-in restaurant back in the 1950's. This is his exact recipe for Coney Dogs from back in the day. I make this on special occasions and it is always hit with friends and family. Enjoy.
Provided by Sean S.
Categories Side Dish Sauces and Condiments Recipes Sauce Recipes
Time 2h10m
Yield 12
Number Of Ingredients 10
Steps:
- Place the ground beef and onion in a large skillet over medium-high heat. Cook, stirring to crumble, until beef is browned. Drain. Transfer the beef and onion to a slow cooker and stir in the ketchup, sugar, vinegar and mustard. Season with celery seed, Worcestershire sauce, pepper and salt. Cover and simmer on Low setting for a few hours before serving.
Nutrition Facts : Calories 186.4 calories, Carbohydrate 12.8 g, Cholesterol 45.9 mg, Fat 9.2 g, Fiber 0.4 g, Protein 13.5 g, SaturatedFat 3.5 g, Sodium 586.1 mg, Sugar 11.4 g
CHILI STYLE CONEY SAUCE
Fast and easy Coney sauce for hot dogs, fries, or anything else you can think to put it on!
Provided by momof2boys
Categories Side Dish Sauces and Condiments Recipes Sauce Recipes
Time 40m
Yield 12
Number Of Ingredients 7
Steps:
- Stir lean ground beef, water, tomato sauce, chili seasoning mix, yellow mustard, onion powder, and garlic powder together in a large saucepan; bring to a boil, stirring often. Cover, reduce heat to low, and simmer until ground beef is no longer pink, about 10 minutes.
- Remove lid and simmer sauce until thickened, about 20 more minutes.
Nutrition Facts : Calories 85.9 calories, Carbohydrate 2.8 g, Cholesterol 24.8 mg, Fat 4.9 g, Fiber 0.7 g, Protein 8 g, SaturatedFat 1.8 g, Sodium 412.9 mg, Sugar 1.3 g
PORT HURON-STYLE CONEY SAUCE
This is a style of coney sauce that is found in the Greek restaurants and Coney Islands around the Detroit, Michigan area. It is very unique and different from New York coney sauce. Serve over steamed hot dogs in steamed buns with mustard and chopped raw onion if you wish.
Provided by Sarah Travis Stacey
Categories Side Dish Sauces and Condiments Recipes Sauce Recipes
Time 2h10m
Yield 8
Number Of Ingredients 14
Steps:
- Combine the ground chuck, chili powder, cinnamon, paprika, pepper, onion powder, garlic powder, cumin, cayenne pepper, allspice, mustard, beef base, and 1 cup water in a large saucepan over medium-high heat; use a potato masher to break up the beef and mix the rest of the ingredients through the beef; bring to a simmer; reduce heat to medium-low and continue to simmer 2 to 3 hours, adding water occasionally to keep the mixture moist. Once the mixture is softened, stir in the crushed crackers to thicken.
Nutrition Facts : Calories 115.7 calories, Carbohydrate 2.2 g, Cholesterol 35.5 mg, Fat 7.3 g, Fiber 0.6 g, Protein 9.9 g, SaturatedFat 2.8 g, Sodium 56.7 mg, Sugar 0.3 g
CONEY SAUCE (CANADIAN STYLE)
The Coney Island restaurant, a landmark here in Thunder Bay ON, serves their Hot Dogs (also called "Sliders") with mustard, chopped onions and smothered in Coney Sauce. Hamburgers are given the same treatment. A special treat on the menu is a "Half & Half", a plate made up of half white navy beans and half spaghetti, covered in...
Provided by Randy Creighton
Categories Other Sauces
Time 2h50m
Number Of Ingredients 9
Steps:
- 1. In a Cast Iron Frying pan, fry the garlic and onions in 2 tbsp shortening. Add 1 lb Ground Beef and simmer over low heat until browned.
- 2. Add Chili powder, salt, paprika, black pepper and cayenne pepper. Simmer on low for one hour, stirring occasionally.
- 3. Bake in low over for one hour.
- 4. Add enough water to make sauce a thick, pourable mixture. Blend in a blender.
RUNNING CREEK CONEY SAUCE #2
This is a scaled down version of Running Creek Coney Sauce #1. In some places, it does not jibe with the original. The scaled version is good, but everyone agrees it is not near as good as the original.
Provided by RogerOH
Categories Sauces
Time 3h10m
Yield 20 serving(s)
Number Of Ingredients 11
Steps:
- Mix all ingredients and cook on low until done. About 3 hours.
Nutrition Facts : Calories 145.9, Fat 7, SaturatedFat 2.7, Cholesterol 30.8, Sodium 949.4, Carbohydrate 11.9, Fiber 0.9, Sugar 9.9, Protein 9.5
GORDY'S CONEY RECIPE
Provided by Food Network
Categories main-dish
Time 6h35m
Yield 12 coney dogs
Number Of Ingredients 13
Steps:
- For the coney sauce: In a large pan, brown the ground beef, then discard excess grease. Add beef to a stockpot or crockpot and set to low heat. Add chili powder, salt, pepper, garlic and onion powders, paprika, cayenne and 1 cup water to the pot and mix together. Cook on low, stirring occasionally and stirring in more water 1/4 cup at a time as necessary, until you achieve your desired consistency, 4 to 6 hours.
- For the coney: Heat the oil in a deep-fryer to 375 degrees F or heat a grill to 425 degrees F. Cook the wiener until the natural casing gives you a nice "snap."
- Apply yellow mustard to the inside of the hot dog bun. Add wiener to the bun. Add coney sauce and top with onions.
RUNNING CREEK CONEY SAUCE #1
This is another one of my Father's recipe that he developed for his restaurant in the mid 1960's. It makes a lot, but can be frozen for later use. I ussually cut the recipe in half with the same results flavor wise. The recipe makes around 7 quarts of sauce
Provided by RogerOH
Categories Sauces
Time 6h20m
Yield 7 Quarts
Number Of Ingredients 14
Steps:
- Mix all ingredients and cook over low heat for 6 hours. Stir frequenly.
- The longer you cook it, the darker and richer it becomes.
Nutrition Facts : Calories 2156.6, Fat 100.9, SaturatedFat 38.6, Cholesterol 440.6, Sodium 13613.8, Carbohydrate 182.8, Fiber 19.3, Sugar 135.9, Protein 139.2
OLD-FASHIONED CONEY HOT DOG SAUCE
Camping and hot dogs go hand in hand. Roast some up over the fire, then top with this irresistible one-pot sauce. -Loriann Cargill Bustos, Phoenix, Arizona
Provided by Taste of Home
Time 40m
Yield 2 cups.
Number Of Ingredients 11
Steps:
- Prepare campfire or grill for medium-high heat. In a Dutch oven, cook beef over campfire 8-10 minutes or until no longer pink, breaking into crumbles. Stir in remaining ingredients; bring to a boil. Move Dutch oven to indirect heat. Cook, uncovered, 20-25 minutes or until thickened, stirring occasionally. Freeze option: Freeze cooled meat mixture in freezer containers. To use, partially thaw in refrigerator overnight. Heat through in a saucepan, stirring occasionally and adding a little water if necessary.
Nutrition Facts : Calories 103 calories, Fat 5g fat (2g saturated fat), Cholesterol 35mg cholesterol, Sodium 355mg sodium, Carbohydrate 2g carbohydrate (1g sugars, Fiber 1g fiber), Protein 12g protein.
CONEY ISLAND SAUCE
This is great on grilled hot dogs. The original recipe hails from Coney Island, NY where hot dogs by the beach are served with a similar sauce topping.
Provided by Kim
Categories Side Dish Sauces and Condiments Recipes Sauce Recipes
Time 55m
Yield 6
Number Of Ingredients 10
Steps:
- In a large skillet over medium high heat, saute the ground beef and onion for 5 to 10 minutes, or until meat is well browned. Crumble meat to a fine texture with a fork, if necessary; drain excess fat.
- Stir in the mustard, vinegar, sugar, water, Worcestershire sauce, celery seed, hot pepper sauce and ketchup. Mix well reduce heat to low and simmer, uncovered, for 35 to 40 minutes.
Nutrition Facts : Calories 172.9 calories, Carbohydrate 8.9 g, Cholesterol 46 mg, Fat 9.2 g, Fiber 0.5 g, Protein 13.3 g, SaturatedFat 3.5 g, Sodium 225.1 mg, Sugar 7.4 g
RUNNING CREEK BARBECUE SAUCE
This recipe was developed by my Father and Aunt in the late 60's for Dad's restaurant. Dad had people coming from surrounding counties to get his Barbecue Beef Sandwiches. Mix it with shredded beef or pork. Add it to your favorite baked bean recipe for a truly fantastic flavor. Any left over sauce can be frozen.
Provided by RogerOH
Categories Meat
Time 6h30m
Yield 2 1/2 Quarts
Number Of Ingredients 19
Steps:
- Mix all ingredients and simmer all day or until onions and peppers are tender stirring frequently.
- The longer the better.
Nutrition Facts : Calories 1515, Fat 5, SaturatedFat 0.8, Sodium 12099.8, Carbohydrate 367.3, Fiber 25.6, Sugar 310.8, Protein 21
RUNNING CREEK SPAGHETTI SAUCE
This has become a classic at our house. Sometimes I brown sausage and hamburger to add to it for meat suace or if I don't get lazy I make meatballs. We often freeze the leftover suace for quick weekday meals.
Provided by RogerOH
Categories Sauces
Time 3h30m
Yield 4 1/2 Quarts
Number Of Ingredients 17
Steps:
- In a large stock pan, saute onions, garlic, and green peppers in the olive oil until the onions are translucent.
- Add oregano, marjoram, basil, rosemary and crushed red peppers.
- Saute a few minutes longer.
- Add tomatoe juice and bring to a boil.
- Reduce heat to low and add the brown sugar.
- Squeeze the whole tomatoes through your hand when adding to the pot and add the juice from the can to the pot also.
- Add the remaining ingredients.
- Simmer at least 3 hours The longer the better I usually start it in the morning and simmer all day.
ORIGINAL GREEK CONEY SAUCE
This is a fantastic coney sauce recipe! This recipe is from the kitchen of Kevin Taylor, the BBQ GURU. This freezes well.
Provided by JoiD7337
Categories Sauces
Time 2h15m
Yield 8 serving(s)
Number Of Ingredients 12
Steps:
- PREPARATION:.
- To get the right consistency, cover the meat with water and soak, in the fridge, for 2 hours.
- Then take a fork and break up any remaining chunks.
- Drain the water and go on to browning.
- You will have some water while browning but it will slowly steam off.
- Brown beef, onion and shortening.
- Add remaining ingredients.
- Simmer for 2 hours.
- You may have to add some water.
KEN'S FAMOUS CONEY SAUCE
One of the nice things about having been on this earth for a extended period of time is that you get to experience many things. Some good, some bad. Some things that you remember and many things that you forget. Once in a while some thing, experience or event comes along that stays with you and provides many nice memories. One such thing for me was a coney dog. Not just any coney dog, mind you. But one that stands out - nonpareil. The ultimate coney dog. A poor man's gastronomical delight. One that shall never come this way again. For it just wasn't the taste of that coney dog among coney dogs: it was the aura of a bygone era. Not only did the sauce-covered wiener satisfy your appetite, but the smells, sounds and sights of the surroundings made the consumption of this king of coney dogs an event to the looked forward to, cherished and remembered for years to come. In the old days in Canton, Ohio, there was an indoor version of a farmer's market called the Arcade Market in downtown Canton where one could get the freshest produce, meat cut to order on the spot, actually homemade items for your home and, of course, breakfast and lunch. Homer E. Dickes (Dick), a spry wisp of a man who seemed old even when I first met him as a 5-year-old kid, owned two eating venues within the old arcade. One was a sit-down counter that served lunch and breakfast. You could get that day's version of fast food there, eggs made to order, various sandwiches, sodas and shakes, but there was one thing you couldn't get there: that was a coney dog. For that you had to amble over toward the other side of the market, elbow your way up to a counter where Mr. Dickes himself served up coney dogs par excellence at Dick's Coney Stand. During the rush at lunchtime you sometimes had to stand five deep and hope you got served in time to get back to work. Lunch, at least in my working years, consisted of two coney dogs washed down by an ice cold root beer. Mr. Dickes would take your order, grab his tongs and deftly fish the required number of wieners from a pot where they had been simmering since early morning. He would then take a bun or buns from a steam warmer and with a quick flick of the wrist using a long soda spoon put the perfect amount of sauce on your dog. An assistant would bring your root beer and take your money while Mr. Dickes methodically waited on the next customer. In the 30 or 40 years that I frequented Dick's Coney Stand I don't think I ever heard Mr. Dickes saying anything more that "What can I get you?". He was much too busy for chit-chat and I was much too eager to consume my prize dogs to want to converse with him anyhow. Those days are long gone now, but the memories linger on. The Arcade Market was slowly pushed aside by the newly arrived aseptic and extremely mundane super markets. Dickes Coney Stand held its own against the fast food restaurants that started to populate downtown Canton, but even the popularity of his coneys couldn't sustain the Arcade Market and keep it open. The Arcade Market finally lost its battle to serve the citizens of Canton and with its closing Dick's Coney Stand served its last coney dog some time during the '80s. After its closing, I, along with others, would search in vain for a coney that was comparable to Mr. Dickes'. At times I would come across one that was reasonably good but the ambiance - the sights, sounds and smells of the old Arcade Market - could not be replicated from that earlier time. For years I had heard rumors that someone had the actual recipe for Mr. Dickes' coney sauce. I was eventually given a copy of said recipe by a friend and eagerly set about making it in my home. What I was given was a pretty standard recipe for coney sauce that didn't seem to be anything special and indeed my first few attempts at making the coney sauce didn't produce the hoped for results. It took quite a few tries before I discovered that the secret to a good coney sauce wasn't in the ingredients but it was in the preparation. Like all things of import, the effort put into creating something - whether it be a food item, a material object, or even a work of art - directly impacts the final result. You can use the finest ingredients, building materials or artist paints, but if individual effort is lacking, the finished item will leave something to be desired. A quick search of the Internet revealed a couple recipes that were attributed to Mr. Dickes. The one that I offer here is one that has been circulated for years by word of mouth and is popularly thought to be the original recipe from Dick's Coney Sauce. For many years now I have served this sauce to friends and family and it is now known in my somewhat limited circle as Ken's Famous Coney Sauce. I have freely given out the recipe but invariably I get feedback from others that they just can't make it the same way as I do. That is probably because of the required amount of effort that it takes to make a truly great coney sauce. It takes a couple hours of intense motivated effort to make the sauce come out right. An effort that most won't put forth for a lowly wiener.
Provided by OhioKen
Categories Lunch/Snacks
Time 40m
Yield 24 serving(s)
Number Of Ingredients 4
Steps:
- Over medium heat combine the tomato puree, sugar and one-half of the chili powder.
- Brown the hamburger in a large skillet, crumbling it with a spatula while cooking.
- Once the hamburger is browned evenly, reduce the heat to medium low.
- Now comes the first of two critical steps in making a great coney sauce. The hamburger needs to be crumbled into extremely fine particles; the finer the better.
- Pampered Chef makes a tool for chopping hamburger into fine particles that I use. It requires a lot of effort and time but I cannot overstress the importance of getting the hamburger particles as small as you can.
- I have been tempted to put the cooked hamburger into a food processor but I am not sure if a food processor is appropriate for use on meat. I usually move small amounts of hamburger to the center of the skillet and take out my frustrations on it with my Pampered Chef tool adding the hamburger to the sauce as I go.
- While I am cooking the hamburger, I slowly add the rest of the chili sauce a little at a time. This is the second of two critical steps. It is important to get a balance between the sweetness of the sugar and the tang of the chili sauce.
- For a sauce to be truly good you should be able to taste both the sweet and tangy at the same time with neither overpowering the other. You should have a lingering taste of chili with just a hint of sweetness. It is important to frequently taste the sauce, as balance is critical.
- After making it for many years you will be able to pretty much tell how far along the sauce is by the color; the sauce will start to take on a rich dark red color from the dark chili powder when you are nearing completion.
- All this sounds like a lot of work, and it is. But the outcome is worth it. Rest assured that if you follow my directions you will be treated with a sauce that some day will come to be known as Sam's, Jane's or maybe if your name happens to be Richard - Dick's Famous Coney Sauce.
Nutrition Facts : Calories 114.6, Fat 4, SaturatedFat 1.6, Cholesterol 24.6, Sodium 51, Carbohydrate 11.9, Fiber 1, Sugar 10, Protein 8.3
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