"Bulldog" Hot Dogs

Ingredients

• 6 all-beef hot dogs
• 6 hot dog buns
• Mustard, for serving
• Classic Creamy Coleslaw, for serving
• Real-Deal Chili, for serving
• Chopped white onion, for serving

Directions

1. Step 1

   Preheat griddle to medium heat. Fill a medium saucepan three-quarters full of water; bring to a boil. Add hot dogs, reduce heat to simmer, and cook until hot dogs are plump and heated through, about 6 minutes.

2. Step 2

   Using tongs, transfer hot dogs to griddle. Open buns and place interior-side down on griddle. Cook hot dogs and buns until lightly browned.

3. Step 3

   Serve hot dogs in buns with mustard, coleslaw, chili, and onions. Yields 6.

Chicago-Style Hot Dogs

Ingredients

• 1 tablespoon grainy mustard
• 2 teaspoons white-wine vinegar
• Coarse salt and ground pepper
• 1/4 sweet onion (such as Vidalia), thinly sliced
• 1 Kirby cucumber, cut into thin strips
• 1 tomato, halved, seeded, and thinly sliced
• 1/2 cup celery leaves
• 2 tablespoons chopped sport pepper or peperoncini
• 4 beef hot dogs
• 4 hot dog buns, grilled
• 4 pickle spears
• Relish

Directions

1. Step 1

   In a medium bowl, whisk together grainy mustard and white-wine vinegar; season with coarse salt and ground pepper. Add sweet onion, cucumber, tomato, celery leaves, and sport pepper; toss to combine.

2. Step 2

   Grill hot dogs over medium-high heat until charred and heated through, 6 to 8 minutes. Serve hot dogs in grilled hot dog buns and top each with a pickle spear and relish. Serves 4.

Jimmy Fallon's Crock-Pot Chili

This easy Crock-Pot chili recipe is courtesy of comedian Jimmy Fallon. Servings: 8

Ingredients

• 2 tablespoons olive oil
• 3 1/2 pounds ground chuck beef, ground for chili
• Coarse salt and freshly ground pepper
• 1 large white onion, chopped
• 3 cloves garlic, finely chopped
• 1/2 habanero chile, seeded and very finely chopped
• 1/4 cup chile powder
• 1 tablespoon dried oregano
• 1 1/2 teaspoons ground cumin
• 1/4 teaspoon cayenne pepper
• 2 (28-ounce) cans whole tomatoes, coarsely chopped with their juices
• 1/3 cup chopped fresh cilantro, plus more for serving
• 1 (12-ounce) bottle amber beer
• 2 (15-ounce) cans kidney beans, drained and rinsed
• Tortilla chips, for serving
• Shredded cheddar cheese, for serving
• Chopped tomatoes, for serving
• Sour cream, for serving
• Lime wedges, for serving

Directions

1. Step 1

   In a large skillet, heat 1 tablespoon olive oil over medium-high heat. Working in batches if necessary, add beef and cook until no longer pink, about 3 minutes. Season with salt and pepper; drain in a colander, discarding fat, and set aside.

   In this step:

   • How to Brown Meat

2. Step 2

   Add remaining tablespoon olive oil to skillet and reduce heat to medium. Add onions, garlic, and habanero; season with salt. Cook until translucent, about 5 minutes.

   In this step:

   • How to Chop Garlic

3. Step 3

   In a 6-quart Crock-Pot, combine beef, onion mixture, chile powder, oregano, cumin, and cayenne pepper; stir to combine. Add tomatoes, cilantro, and beer; cover and cook on high, stirring occasionally, for 5 hours.

4. Step 4

   Add kidney beans and season with salt and pepper. Continue to cook, uncovered, until thickened, about 30 minutes. Garnish with cilantro and serve with desired toppings.

Beef Stew Recipe

You can make this beef stew in the oven or a slow cooker. Either way, in two simple steps, you will have a warming, wholesome, and wonderfully flavorful meal. Freeze individual-size servings of your beef stew, and turn leftovers into a great lunch or dinner.

Ingredients

• 3 pounds beef chuck, trimmed of visible fat and cut into 1 1/2-inch cubes
• 1/3 cup tomato paste
• 3 tablespoons balsamic vinegar
• 2 tablespoons all-purpose flour
• Coarse salt and ground pepper
• 1 pound medium onions (about 2), cut into 1-inch chunks
• 1 pound small white or red new potatoes (about 6), well scrubbed, halved if large
• 1 pound carrots, cut into 1 1/2-inch lengths
• 6 garlic cloves, smashed
• 2 bay leaves

Variations

Slow-Cooker Variation: Place beef in a 5-quart slow cooker. Distribute tomato paste, vinegar, and flour over beef; season generously with salt and pepper. Add onions, potatoes, carrots, garlic, and bay leaves. Cover slow cooker; cook on high until beef is fork-tender, about 5 hours (or cook on low heat 8 hours).

Directions

1. Step 1

   Preheat oven to 350 degrees. In a Dutch oven (5-quart) with a tight-fitting lid, combine beef, tomato paste, vinegar, and flour; season with salt and pepper.

   In this step:

   • How to Measure Flour

2. Step 2

   Add onions, potatoes, carrots, garlic, bay leaves, and 3 cups water. Bring to a boil. Cover, transfer to oven, and cook until meat is fork-tender, 2 to 2 1/2 hours. Remove bay leaves and, if desired, season with salt and pepper before serving. Serves 6.

Potato and Garlic Pierogi

Ingredients

• 1 pound Yukon gold potatoes, peeled and cut into 1-inch pieces
• 6 garlic cloves, sliced
• Coarse salt, to taste
• 1/4 cup (1/2 ounce) freshly grated sharp cheddar cheese
• 5 tablespoons unsalted butter
• 1/2 cup heavy cream
• Freshly ground pepper, to taste
• 12 egg roll wrappers, cut into 4 1/2-inch rounds
• 1/3 cup water
• 1 tablespoon minced fresh chives

Directions

1. Step 1

   Simmer potatoes and garlic in salted water until tender, about 10 minutes. Drain, and pass hot potatoes and garlic through a ricer or a food mill. Stir in cheese and 4 tablespoons butter, then the cream. Season with salt and pepper.

2. Step 2

   Place 1 heaping tablespoon potato mixture onto center of bottom half of each round. Brush edges with water. Fold top half over filling, and press to force out air and seal. Repeat.

3. Step 3

   Bring remaining tablespoon butter and the water to a simmer in a large nonstick skillet over medium heat. Add pierogi, cover, and steam for 4 minutes. Uncover, and brown until golden, about 3 minutes per side. Top with chives.

Old-Fashioned Chicken and Dumplings

Ingredients

• 1 large chicken (4 to 4 1/2 pounds), cut into quarters
• Coarse salt and freshly ground pepper
• 8 cups Scott's Chicken Stock
• 1 medium onion, halved lengthwise
• 2 ribs celery, preferably inner ribs, with leaves attached
• 1 large egg
• 2 tablespoons vegetable oil
• 1 cup all-purpose flour
• 3 large hard-boiled eggs, peeled and sliced crosswise into 1/4-inch slices
• 2 tablespoons cold unsalted butter, cut into 1/4-inch cubes
• 1/4 cup heavy cream

Directions

1. Step 1

   Generously season chicken with salt. Cover, and refrigerate overnight.

2. Step 2

   In a large Dutch oven, combine chicken stock, 4 cups water, onion, celery, and a pinch of salt. Bring to a boil over high heat Add the leg portions and the backbone of the chicken to the Dutch oven. Place the breasts, skin side down, on top of the legs. Reduce heat to just below a simmer. Cover partially, and cook, making sure the stock mixture does not come to a simmer, until breasts are cooked through, 20 to 30 minutes. Remove breasts, and set aside. Continue cooking legs until very tender and meat begins to pull away from the bone, 30 to 40 minutes more. Remove chicken and vegetables, reserving liquid. Discard vegetables and set chicken aside until cool enough to handle.

3. Step 3

   Meanwhile, in a medium bowl, whisk together egg, oil, 3 tablespoons cold water, and 1/2 teaspoon salt. Stir in flour until well combined. Cover and refrigerate dough for at least 2 hours or up to overnight.

4. Step 4

   When chicken has cooled, remove skin and discard. Remove meat from bones and tear into 1 1/2- to 2-inch pieces; set aside.

5. Step 5

   Turn dough out onto a generously floured work surface. Roll out dough until it is about 1/16-inch thick. Cut dough into 1 1/2-by-2 1/2-inch rectangles. Bring reserved stock mixture to a boil over high heat, and season with salt. Add dough rectangles to boiling liquid, shaking pot as necessary, but not stirring. Cook until, dough is cooked through, 3 to 5 minutes. Add reserved chicken and reduce to a simmer. Add sliced egg, butter, and heavy cream; season with pepper. Continue cooking 2 to 3 minutes more; season with salt and pepper.

6. Step 6

   Remove from heat and cover; let stand 10 to 15 minutes before serving in shallow bowl.

Pot Stickers

Wantons that have been browned and steamed or simmered are called pot stickers. Serve them as an appetizer or a main course.

Ingredients

• 24 rectangular (3 1/2-by-3-inch) or square wonton wrappers
• 1 recipe Wonton Filling
• 2 tablespoons vegetable oil
• 2 scallions, finely chopped (optional)
• 1/3 cup reduced-sodium soy sauce, for serving

Directions

1. Step 1

   Make wontons (through step 2).Transfer to an oiled plate, and cover with a damp towel to keep moist.

2. Step 2

   In a 12-inch nonstick skillet with a tight-fitting lid, heat 1 tablespoon oil over medium-high heat. Add half the wontons and cook, turning once, until lightly browned, about 1 minute per side. Carefully add 1/2 cup water (oil may sputter), cover, and steam until translucent and just cooked through, 2 to 3 minutes. Repeat with remaining tablespoon oil and wontons. Sprinkle pot stickers with scallions, if using, and serve with soy sauce.