STEAKHOUSE FRANKS
Sautéed onions mixed with A.1. Original Sauce give these explosively flavorful hot dogs their steakhouse cred. Your family will be VERY happy.
Provided by My Food and Family
Categories Home
Time 25m
Yield 4 servings
Number Of Ingredients 7
Steps:
- Heat oil in medium skillet on medium-high heat. Add onions; cook and stir 5 min. or until golden brown. Cover; simmer on medium-low heat 10 min., stirring occasionally.
- Meanwhile, cook franks as directed on package.
- Stir A.1. into onions. Fill buns with franks; top with onion mixture, tomatoes and chives.
Nutrition Facts : Calories 410, Fat 22 g, SaturatedFat 8 g, TransFat 1 g, Cholesterol 35 mg, Sodium 800 mg, Carbohydrate 0 g, Fiber 3 g, Sugar 0 g, Protein 13 g
RUDECHACK'S FRANKS AND NOODLES
A casserole made with hot dogs, egg noodles, and Rudechack's special sauce. a family favorite!
Provided by rudechack
Categories 100+ Pasta and Noodle Recipes Noodle Recipes
Time 45m
Yield 4
Number Of Ingredients 9
Steps:
- Preheat oven to 375 degrees F (190 degrees C). Bring a large pot of lightly salted water to a boil. Add pasta, and cook for 8 to 10 minutes, or until al dente; drain.
- Spread cooked noodles in a 9x13 inch pan. Arrange hot dogs over noodles. In a medium bowl, mix together ketchup, water, oil, lemon juice, onion, Worcestershire sauce and brown sugar; pour over noodles and hot dogs.
- Bake in preheated oven for 35 minutes.
Nutrition Facts : Calories 774 calories, Carbohydrate 76.3 g, Cholesterol 116.9 mg, Fat 42.3 g, Fiber 2.9 g, Protein 23.7 g, SaturatedFat 14 g, Sodium 1976.5 mg, Sugar 19 g
FRANK'S STEAK
Provided by Food Network
Time 6h20m
Yield 4 servings
Number Of Ingredients 8
Steps:
- Combine wine and sugar in a large pot and bring to boil; lower heat and simmer for 10 minutes. Stir in cloves, orange zest, nutmeg, and cinnamon and remove pan from heat to cool. Put steaks in a large baking dish and pour marinade over them. Marinate steaks in refrigerator for at least several hours and up to 3 days.
- Take steaks out of the marinade, season with salt and pepper, and cook them in a very hot skillet, about 2 minutes each side for medium rare.
FRANCK'S PORTERHOUSE STEAK
A T-bone steak would also work in this recipe, but take into account whether the cut is smaller than the standard porterhouse and adjust the cooking time as needed.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Beef Recipes
Number Of Ingredients 9
Steps:
- Prepare marinade: Combine rosemary sprigs, garlic, and 1 tablespoon olive oil in a shallow dish or plastic storage bag large enough to hold the steak. Add steak, and season with pepper. Turn to coat, and reseason. Cover with plastic wrap, and allow to marinate overnight in the refrigerator. Meanwhile, prepare compound butter.
- Preheat oven to 375 degrees. Heat cast-iron skillet over medium heat. Add remaining 2 tablespoons olive oil and butter. When hot, add steak and a few sprigs of rosemary and garlic from marinade. Cook for about 2 to 3 minutes on each side, being careful not to burn garlic. Lightly season with salt. Transfer to oven for 25 to 30 minutes for medium-rare, turning every 7 to 10 minutes.
- When done, transfer steak to a cutting board, and let rest 5 to 7 minutes before slicing. While steak rests, remove garlic and rosemary from skillet, and heat over medium heat. Add wine, and reduce by about one-third. Add compound butter, and stir until just melted. Remove sauce from heat. Cut meat from both sides of the bone, then slice at an angle into pieces about 1/2 inch thick; do not puncture the meat with the carving fork or you will lose juices. Serve with warm sauce drizzled over the meat.
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