Menu
Ripper with Chili
Disco Fries
Diner Salad
Saltwater Taffy
Review
I chose New Jersey next just because I decided to try it. I didn't really have a reason. I wanted to have the ripper hot dogs because they look cool and I wanted try the chili sauce to compare with Rhode Island and Michigan. I also chose disco fries, a salad that was like cole slaw, and saltwater taffy because Daddy really likes it!
I didn't really like the hot dogs because they were kind of crunchy, but I did like the sauce. The fries were really good and the salad was ok, even if I didn't like the peppers in it. The saltwater taffy was the best part! I helped Mommy pull it and pull it and pull it when the candy had cooled off enough to touch. That part was hard to do, but it tasted so good when it was done. And it made a lot! We made almost 100 pieces!!
Recipes
Ripper with Chili
(original recipe from The Weiser Kitchen)Oil, for frying
6 hot dogs
6 hot dog rolls
1/2 small onion, finely chopped
Texas Wiener Sauce (see recipe below)
Heat oil to 350F. Fry hot dogs until casing rips, about 3-5 minutes. Drain hot dogs on paper towels.
Put a layer of onions at the bottom of each bun. Add the hot dog and top with chili sauce.
Texas Wiener Sauce
(original recipe from Roadfood.com)1/2 teaspoon ginger
1/2 tablespoon cumin
3/4 tablespoon chili powder
1 teaspoon paprika
1/2 teaspoon onion powder
1/4 teaspoon garlic powder
1/4 teaspoon celery salt
1/8 teaspoon cinnamon
1/4 teaspoon nutmeg
1/2 teaspoon salt
1/2 teaspoon ground pepper
1 pound ground beef
8 ounces tomato paste
1 cup water
3 ounces ketchup
1 tablespoon spicy brown mustard
1/2 teaspoon soy sauce
1/2 cup finely chopped onion
In a small bowl, combine dry ingredients and set aside.
In a saucepan, brown the ground beef while breaking it into very small pieces. Drain most of the grease.
Reduce heat to medium-low, add tomato paste and water and combine well. Add the spice mix, ketchup, mustard, soy sauce and onion and mix well.
Simmer for at least 1 hour, adding water as necessary.
Disco Fries
(original recipe from Food.com)
Steak cut French Fries
Dairy-free Cheese Sauce, warmed (see recipe below)
Beef gravy, warmed
Preheat oven to 450F.
Arrange fries on a baking sheet. Bake for 15-20 minutes. Transfer to a platter.
Pour gravy and cheese sauces over fries.
Dairy-free Cheese Sauce
(original recipe from Milk Allergy Mom)
1 tablespoon flour
3/4 cup soy milk
1 tablespoon dairy-free margarine
1 cup shredded cheddar soy cheese
salt and pepper, to taste
In a small bowl, whisk flour into milk and set aside.
Melt margarine in a saucepan. Slowly add the milk mixture to the margarine, stirring constantly.
When the mixture begins to thicken, remove from heat and add shredded soy cheese. Stir until soy cheese is completely melted and the sauce is smooth. Season to taste.
Diner Salad
(original recipe from Allrecipes.com)
1 cup shredded cabbage
1 large onion, thinly sliced
1 medium carrot, grated
1/2 green bell pepper, seeded and thinly sliced
1/2 cucumber, thinly sliced
1 tablespoon vinegar
1 tablespoon vegetable oil
1 tablespoon sugar
1/2 teaspoon salt
In a large bowl, toss together the cabbage, onions, carrot, pepper and cucumber.
In a small bowl, whisk together the vinegar, oil, sugar and salt. Pour the dressing over the salad and toss to coat.
Cover tightly and refrigerate for several hours or overnight.
2 cups sugar
1 cup light corn syrup
1 teaspoon salt
1 1/2 cups water
2 tablespoons dairy-free margarine
1/4 teaspoon green food coloring
3/4 teaspoon peppermint extract
Calibrate candy thermometer by boiling water.
Lightly grease a jelly roll pan and set aside.
Combine sugar, corn syrup, salt and water in a 2 quart pan.
Cook over medium high heat, stirring constantly until sugar dissolves.
Heat mixture without stirring, until it reaches 255F (or adjusted temperature based on candy thermometer calibration). Remove from the heat immediately and stir in the remaining ingredients.
Pour into prepared jelly roll pan. Allow to cool until just able to handle.
Greasing hands thoroughly and regularly, gather taffy into a ball and pull. Continue pulling until the candy is light in color, very hard to pull and no longer sticky.
Divide the candy into 4 balls. Pull into a 1/2 inch thick rope. Cut into 1 inch pieces using greased scissors. Set pieces aside for 15-30 minutes before wrapping individually in waxed paper or plastic wrap.
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