A&W Chili Dogs

1 Sabrett brand 2 ounce beef frankfurter (7 1/2" long)
1 regular hot dog roll
3 Tablespoons A&W Coney Island Sauce (see recipe below)
1 Tablespoon chopped white onion
1/2 Tablespoon Kraft shredded mild cheddar cheese (optional)
A&W Coney Island Chili Dog Sauce:
1 pound ground chuck
1 − 6 ounce can tomato paste
1 Cup water
1 Tablespoon sugar
1 Tablespoon prepared yellow mustard
1 Tablespoon dried, minced onion
2 teaspoons chili powder
1 teaspoon Worcestershire sauce
1 teaspoon salt
1/2 teaspoon celery seed
1/2 teaspoon ground cumin (heaping)
1/4 teaspoon ground black pepper
In a 2 qt. saucepan, brown the ground chuck, breaking into very
small pieces. Salt and pepper lightly while cooking. Do not drain
the fat. Add the remaining ingredients. Simmer, uncovered, 30−45
minutes until it thickens. Stir occasionally. Allow to cool, cover,
and refrigerate until ready to use.
Bring a 2 qt. saucepan of water to a rolling boil. Remove the
saucepan from the heat, and add the desired number of frankfurters
to the water. Cover and let sit about 10 minutes. After the franks
are done, microwave the desired amount of chili dog sauce until
steaming. Then microwave each roll 10 seconds, just enough to warm.
Remove the cooked franks with tongs, and place on the microwaved
hot dog roll. Add about 3 Tablespoons of your prepared sauce and
the chopped onion. Grated cheddar cheese is optional.

Applebee's French Onion Soup

3 tablespoons vegetable oil
6 medium white onions, sliced
8 cups good quality beef broth
1 cup water
2 1/2 teaspoons salt
1/2 teaspoon garlic powder
1/4 teaspoon ground black pepper
5 hamburger buns
10 slices provolone cheese
10 teaspoons shredded parmesan cheese
Heat vegetable oil in a large soup pot or saucepan over medium high
heat. Add the sliced onions and saute for 20 minutes until the onions
begin to soften and start to become translucent. Add the beef broth,
water, salt, garlic powder and black pepper to the pan and bring the
mixture to a boil. When soup begins to boil, reduce heat and simmer
for 45 minutes.
To make the croutons, separate the bottoms from tops of the hamburger
buns. Set aside the bottoms, and cut the crown of the tops to make them
the same size and shape as the bottoms. This gives you 10 BIG croutons.
Preheat oven to 325F. Place the bread in the the oven directly on the
rack and bake for 15 to 20 minutes or until each piece is golden brown
and crispy. Set aside.
When the soup is done, spoon about 1 cup into an oven−safe bowl. Float
a crouton on top of the soup, then place a slice of provolone cheese
on top of the crouton. Sprinkle 1/2 teaspoon of shredded parmesan cheese
over the provolone. Place the bowl into your oven set to high broil.
Broil the soup for 5 to 6 minutes or until the cheese is melted and
starting to brown (you may need to broil longer if you are making more
than one bowl at a time). Sprinkle an additional 1/2 teaspoon of shredded
parmesan cheese over the top of the soup and serve. Repeat for the
remaining bowls.

Squid Fritters

Ingredients:

Squid cut into ring
Dash of salt
Dash of pepper
Calamansi Juice

For Coating:

Flour
Egg
Breadcrumbs

Procedure:

1. Marinate squid into salt, pepper and calamansi juice for about 15 minutes and set aside.
2. Coat the squid into flour,Dip in egg and Dredge in breadcrumbs.
3. Deep fry until it is golden brown.