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AllrecipesThis is my own recipe for pound cake. In this recipe, I use three different kinds of sugar and a lot of vanilla extract. It tastes good fresh and hot and also is good the day after.YummlyGood recipe. I left it in 10 mins. Longer than the recipe says to and I burnt the top, so follow the recipe for cooking. Tastes ok but I wouldFood.comOne 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.BettyCrocker.com<p>Around here, meatloaf just tastes like home. Homemade meatloaf has been a staple in American kitchens for generations. And for good reason. It’s wholesome, it’s hearty, and in just a few steps, you’ve got plenty to go around. Using everyday ingredients that you probably already have on hand, you can create a crowd-pleasing meal that’s easy to make and easy to love.</p> <p>Meatloaf is the quintessential comfort food. Something about the taste, the texture and the aroma, fills your whole kitchen with a sense of nostalgia. Let the flavors bring you back to memories of home-cooked meals past, and know that with every bite, you’re creating new moments to cherish. It’s the perfect go-to recipe for a weeknight dinner or a casual gathering—whenever you’ve got a craving for comfort.</p> <p>We have streamlined this traditional meatloaf recipe so you get the best results. No hard-to-find ingredients, fussy steps or special equipment required. Just mix, bake, sauce, and serve. It’s that easy.</p> <p>One thing that’s so wonderful about homemade meatloaf is its flexibility. Want to personalize the taste? Add a little extra sage or your favorite herbs to make the flavor your own. Want to make an easy meal even easier? Check out our <a href="https://www.bettycrocker.com/recipes/classic-slow-cooker-meatloaf/69695545-ae4e-4110-8bfe-5be38cf55073">Classic Slow-Cooker Meatloaf recipe</a> and let your slow cooker do the work for you. Looking to step up the spice? Take a look at our <a href="https://www.bettycrocker.com/recipes/savory-meatloaf/45f115c8-283b-4e79-8108-d252643ca66a">Savory Meatloaf recipe</a> that adds a whole lot more flavor with just a little extra effort.</p> <h2><b>How to Make Meatloaf</b></h2> <p>Time to dive right into this recipe. The full steps are below, but first, an overview.</p> <h3><b>The First Step Is Prep</b></h3> <p>Luckily, there’s not a lot of advanced work to do. Just beat 2 eggs and finely chop ¼ cup of onion. Then mix that together with a pound of lean ground beef, breadcrumbs, Italian seasoning, and a ½ cup each of ketchup and milk. The breadcrumbs and the eggs act as a bonding agent, keeping your meatloaf together. Stir well until the seasoning is evenly distributed, and you end up with a beautiful, uniform mixture.</p> <h3><b>Shape Up</b></h3> <p>For truly iconic, traditional meatloaf, it’s all about the ‘loaf.’ Use an ungreased 8x4-inch loaf pan and firmly pack the meatloaf mixture. A densely packed meatloaf is one that will keep its shape and that will be positively bursting with flavor.</p> <h3><b>Into the Oven</b></h3> <p>Bake at 350° F for 40 minutes. Once the meatloaf starts to set, remove it and spread your sauce over the top. Here, we’re keeping it simple and using ketchup, but if you’d like, the sauce is a great place to experiment. Read on for some tips!</p> <p>Once your loaf is sauced, let it finish in the oven, so the flavors can meld and combine, and the meatloaf can come up to a safe temperature. Then it’s just a matter of being a little patient while your homemade meatloaf cools down and your kitchen fills with the unforgettable scent of home-cooked goodness.</p> <h3><b>Plating and Presentation</b></h3> <p>Let the meatloaf cool for a few minutes, then use a spatula on either side to lift the loaf out, and place it onto your serving dish. Traditionally, meatloaf is sliced the same way you’d slice a loaf of bread. When you’re plating your meatloaf, take care to keep the sauce clear of any side dishes.</p>YummlyThe best thing about grilled salmon? You barely need to do a thing. Even a little bit of effort can pay off in a big way, flavorwise. In this easy grilled salmon recipe, the secret is in the sauce — just butter, lemon juice, chives, and garlic — which cooks in a pan while the salmon is grilling away. The technique itself is fairly universal, so feel free to swap out salmon for halibut or trout, or try other seafood, like shrimp or scallops. But let’s be honest — it's hard to beat super fresh, in-season salmon. ## How To Choose Perfect Salmon Fillets If it’s summer, you’re in luck — that’s when Pacific salmon is in season. (Atlantic salmon, on the other hand, is almost always farmed. We can argue about the virtues of fresh versus farmed salmon another time). There are six types of Pacific salmon — the most common of which are Chinook (a.k.a king), coho, and sockeye. Take your pick, they’re all wonderful grilled. Look for the label "Alaskan wild-caught" for a healthy, sustainable choice. When picking salmon fillets, the key is to use your senses. Does it smell like… anything? It really shouldn’t. Does it look firm throughout? The color can vary, from almost ruby red to a light pink-orange sherbet, but it should be bold. Any browning should also be avoided. Is it firm to the touch? (Gushy is never good). If all those are in order, the taste should be on point. Just be sure to get fillets of equal size so the cook time will be consistent. ## Which First — Skin Side Up Or Skin Side Down? It’s a given that you should leave the skin on if you're going to grill salmon. (Really, even if you don’t like to eat the skin, the only time you'll want to remove the skin during cooking is when you poach.) But the ever-present question is, skin side up first or skin side down? In the skin side down camp, you have Mark Bittman — and plenty of others. The idea is that the skin keeps the salmon fillets from cooking too quickly or sticking to the grill grates. When you grill salmon skin side down, you get deliciously crispy skin, but also potential flare-ups. In the skin side up camp, you have Cooks Illustrated. Using this cooking method, you place salmon on the grill while it's still raw, so it won’t flake and the grill marks come out perfect. Well-cooked salmon (not well-done, mind you) will lift easily from the grill. ## Beyond Olive Oil All you really need to season salmon fillets is kosher salt, black pepper, and olive oil with a squeeze of lemon juice, for good measure. In this grilled salmon recipe, we’re using a simple olive oil-based dressing; but don't be afraid to get creative! Salmon is so versatile. Try adding [herbs and lemon](https://www.yummly.com/recipe/Grilled-Citrus-Herb-Salmon-1856187 ), [tomato and basil](https://www.yummly.com/recipe/Grilled-Salmon-With-Tomatoes-_-Basil-2431189 ), [mustard and tarragon](https://www.yummly.com/recipe/Grilled-Salmon-With-Mustard-Sauce-2430681 ), [soy sauce and brown sugar](https://www.yummly.com/recipe/Grilled-Soy-Brown-Sugar-Salmon-in-Foil-2447624 ) cooked in a foil packet, or experiment with a flavorful marinade and [avocado salsa](https://www.yummly.com/recipe/1_-Grilled-Salmon-With-Avocado-Salsa-1593226 ). Be bold, and find your favorite way to cook salmon! ## What To Pair With Grilled Salmon Fillets Since salmon cooks so quickly — 10 minutes, tops, over medium heat on the gas grill — and prep time is almost nothing, you want easy sides that come together fast. Two salmon sides we recommend are [mashed potatoes](https://www.yummly.com/recipe/Roasted-Garlic-Mashed-Potatoes-2258492 ) and [tomato salad](https://www.yummly.com/recipe/5-Minute-Tomato-Salad-1304808 ). For a lighter side, try this simple [arugula, feta, and summer squash](https://www.yummly.com/recipe/Raw-summer-squash-salad-with-arugula_-feta_-and-herbs-309469 ) salad or grilled veggies alongside. For an Asian feel, try rice and [Asian-style kale](https://www.yummly.com/recipe/Asian-Style-Kale-1816845 ) with a simple soy sauce dressing.Food and WineSalsa macha is the kind of condiment that stops you in your tracks and as soon you taste it. It also shatters your expectations of what you think Mexican food can be. Directly translated into English, it means “brave salsa.” It’s olive oil. It’s toasted smoky chiles. It’s toasted nuts and seeds. It’s fried garlic. The sum of all these delicious parts is a convenient and crunchy salsa that virtually never goes bad and tastes amazing on pretty much anything it touches: quesadillas, tacos, Mexican-style street corn, salad, pizza, crusty bread, and seafood. It’s Mexico’s answer to the infused olive oils of Italy and the fiery chile oils of Asia.You can experience this unique salsa in Mexico City at street food stands and in nut-growing regions like Michoacán, where macadamias are added to the mix. While it’s traditionally a very spicy salsa, we like to temper the heat just a bit so we can taste the grassy qualities of the good olive oil (we love a buttery Arbequina variety). The beautiful thing about this salsa is that once you get the ratios down, you can experiment with other nuts, seeds, and chiles. It’s also great because you can make it any time of the year, unlike tomato salsas that only taste their best during peak season.When you add a couple of spoonfuls to cubed raw fish, salsa macha is a game changer that transforms an everyday ceviche into an extraordinary dish. Paola created this recipe as a heartier way of getting her ceviche fix during a weekend getaway in the desert with friends. She grew up eating salsa macha at her grandfather’s restaurant in Puerto Vallarta, where it is spooned over butterflied, wood-roasted whole fish. I love the meaty tuna that she uses in this recipe—it stands up to the boldness of the salsa. This ceviche is great on top of tostadas or eaten like poke as an appetizer. And the best part is that you can make the salsa ahead of time, and just stir it together with the remaining ingredients just before you’re ready to eat. But no matter what you serve it on, once you make and taste your first salsa macha, it will earn its place in the corner of your fridge forever.Food.comI got this recipe out of a taste of home cook book and the whole family fell in love with it. I have used ground beef the most when preparing this recipe, but I have also used canned chicken and turkey meat on other occasions as well. This recipe is fast and easy and tastes so good.Taste of HomeYes, the amount is correct—you add 2 tablespoons of vanilla to the batter. A friend who shared this recipe years ago loved the taste of vanilla and wanted this cake to taste just as good. I like to use Mexican vanilla in this recipe.—Joan Hallford, North Richland Hills, TexasFood.comThis recipe is from my favorite celebrity baker, Nick Malgieri! I had the privilege to meet him, and taste his baked goods that he prepared for us, at a baking class in Chapel Hill NC NICKS NOTES: The recipe is deceptively simple—the whole success of these scones lies in not handling the dough too much so that it doesn’t toughen. Mix them with a light hand, and they will be excellent.. He is excellent, and so is his baking! This is a famous Scottish scone recipe, which I have adapted from The Scots Kitchen by F. Marian McNeill (Blackie and Son, 1929-1955). Mrs. Macnab was a farm wife at Ballater, not far from Balmoral, the summer residence of the British royal family. During her lifetime in the late nineteenth century, many of the dignitaries visiting Balmoral, including King Frederick of Prussia, came to tea at Mrs. Macnab’s farmhouse because of the excellence of her scones. Now we can all enjoy them! SERVING: Serve the scones warm from the oven, but not red-hot, with butter or whipped cream and preserves or marmalade. STORAGE: Keep the leftovers in a plastic bag in the refrigerator or freezer and warm them up in the oven or toaster oven before eating. (Leftover scones are not fit for guests, however.) This actually makes 4 cakes of 4 scones each, or 16 individual scones
