joy to the stew the stew has come.

christmas is here faithfull stewers, and we at stew HQ thought it would be good to give the blog a festive look and add some new dimensions to it so please enjoy.

now i have 2 stews for you this time so please remember the disclaimer NEITHER I NOR MY CO-OWNER NOR MY TEAM CREATED THESE WONDERFULL STEWS.

chicken stew
  These days I get mails asking me what’s special for Christmas @ MariasMenu. I started with the idea of posting chicken biriyani, then moved on to Kerala chicken roast and finally as you can see I ended up with chicken stew.




If you think about it, chicken stew or rather any non veg stew is an integral part of the Kerala Christmas menu. How can you think of a Christmas breakfast without appam & stew? It’s kind of impossible right?



Like any other stew this is also mildly spicy & creamy. It’s a perfect accompaniment for bread, palappam, kallappam or even pathiri. As I’ve mentioned before puttu & stew is also one of my fav combos.



I’d like to share something with you other than the recipe. You might have heard a lot about Kerala and its rich culinary culture from here and also from other Kerala food blogs. I want to share a write-up with you. This write-up gives you the picture of ” God’s own country & its culinary extravaganza” through the lens of a tourist. I got this link when I was searching something on the net. Its a very interesting read or if you are not interested in reading at least check it out to see some beautiful pictures of Kerala cuisine.



Here is the link: A Culinary Journey in India



Hope you will enjoy reading it :)



Now the recipe:



Chicken – 3/4 kg (cut into medium size pieces)

Onion – 2 medium, thinly sliced

Green chilly – 4-5

Ginger & garlic – 1 tbsp, finely chopped

Potato – 1 medium, cubed

Carrot – 1 small-medium, cubed

Cinnamon – a small piece

Cardamom – 4

Cloves – 4

Whole pepper – 1/4-1/2 tsp

Fennel seeds – a small pinch

Medium thick coconut milk - 2 1/2 – 3 cups

Thick coconut milk – 1 cup

Cashew paste – 1 tbsp (optional)

Coconut oil

Salt

Curry leaves

Crush the whole masala (number 4 ingredient). Heat oil in a deep pan & splutter the whole masala. Add onion, ginger &garlic, green chilly & curry leaves. Saute till onion becomes soft and keep in mind that onions should not brown in this recipe. When onion becomes soft add chicken pieces, salt and potato cubes. Mix well. Add medium thick coconut oil and cover & cook.



When the chicken is half done, add the cubed carrots too. Continue cooking till the chicken is fully done. Add the cashew paste to the thick coconut milk & mix well. When the chicken is cooked completely add the thick coconut milk. Reduce the flame & cook for 5 -7 minutes or until you get the required thickness. Garnish with fried small onion/shallots & curry leaves. Serve hot with appam or bread.



Notes: I used chicken with bones. The weight f the chicken given here is after cleaning. To make cashew paste, soak around 7-10 cashews in 1- 2 tbsp hot water for 10 mins. Grind the cashew along with the water to a smooth paste. Cashew paste is usually added to thicken the gravy & make it more creamier. To enhance the taste & flavor, you can garnish the stew with small onion & curry leaves fried in ghee/coconut oil. You can also make this in a pressure cooker in the same way


now for the one you've been waiting for, christmas stew
please note
Christmas stew is often served on Christmas Eve and consists of meats, vegetables and a thick creamy broth. Irish and American Germans favor oyster stew as their holiday tradition.

Christmas Stew Ingredients


Beef stew meat

Stewed tomatoes

Celery

Carrots

Potatoes

Onions

Thyme

Rosemary

Marjoram

Red wine

Water

Peas



Tradition of Stew

Christmas stew is considered a traditional meal, in many German, Irish and Mexican households, during the Christmas season. Despite being similar to regular stew, having it only once a year makes it a suitable holiday tradition. In order to make the stew, simply put all of the desired ingredients into a large pot. The pot can be heated in the oven or on the stove. It should be put on medium heat and cooked for several hours. Once finished, it can serve a large number of holiday guests.



A variation of the meat stew is one that contains oysters. The oysters are boiled in their liquid, after sauteing butter and shallots in a pan. Milk, cream, sherry, salt and pepper are added as the broth.



thank you stewmaster, stew monsieur l*** M******

hello

new stew all for you

MOOSE STEW


Makes (enough to feed an entire village)

Instructions:

Add 20 gallons of water to a clean 55-gallon empty oil drum (oil drums can be found in most Alaska backyards or frontyards - especially if the owner is a trucker).

Dump in one medium sized moose, cut into bite-sized pieces (this will take you approximately 2 weeks if you do it alone so be sure you keep your meat cold)

Add:

15 pounds of potatoes, quartered

4 large handfuls of spruce needles

5 Alaskan cabbage heads, diced (these have to be at least 22

pounds each).

10 Pounds of carrots (split)

8 large onions (about 2 pounds each) chopped

Add 3 quarts of moose milk (available from a lactating moose)

Should take about 3 months to get the amount needed,, so be sure you freeze what you get each day to keep it fresh.

Salt and Pepper to taste

Cook outside over a birch-wood fire for at least one week, but preferably 10 days

Stir every hour (or whenever you think about it) with a long birch pole.

If more people arrive than expected, add three to four rabbits but remember that most people don't like hare in their stew.

WARNING: Use care when bending over to dip stew out of bottom of the 55-gallon drum as there have been a few reported cases of people falling in.



(...and if you don't like elephant or moose, try crocodile!..Peter)



Sue van Strijp-Crear, Redhouse, Port Elizabeth



Had a good laugh at the comments and suggestions. However, as can be seen from the below Crocodile recipe, the best way to cook your elephants is in a heated pool - just don't forget to take the chlorinated water out - also, if you don't have one, make sure your neighbour that does, does not mind you utilising it - make sure they are also invited to the feast.



However, I see that you do not have the fabulous recipe for Crocodile Curry-one that went down extremely well while living in the Free State (RSA). Extremely cold winters so the warmth of the curry was right on. As you will see from below - there are lots of extra's that will come out of the preparation - like gifts, jewellery and additional spin-off meals.



Crocodile Curry



PERSONNEL:

1 Indian Chef; plus

8 Kitchen assistants

4 Spare assistants on standby



INGREDIENTS:

3 Large Crocs (C. Niloticus)

1 Smoked warthog

3000 Green peppers

1-4kgs of Curry Powder (depending on how hot you like it) I personally like the 'Mother-in-Law's tongue" brand

1/2 ton rice

1 Tree of Bay Leaves



PREPARATION:

1. Beat crocs over the heads with a sledgehammer.

2. Collect tears in 44 gallon drums and use them for salad dressing.

3. Indian chef tells assistants to place crocs into heated swimming

pool. Turn on the steam. Make sure that the crocs area quite dead -

otherwise spare assistants might be required.

4. Boil for 10 days. After 7 days, skin can be pulled off - which is

used for handbags etc. Nice keepsake for the invited guests. During the 10th day the teeth will fall out and are used for jewellery and amulet's.

5. Cut off tail and use for Crock-tail soup at a later stage - keep in

deepfreeze once cooled off.

6. Surviving assistants then must cut crocs into bite size cubes.

7. Add remaining ingredients and allow to simmer for a further 2 days.

Taste to see if it has enough spices etc. I sometimes like to add

apricot jam to give it extra juiciness and flavour - about 5 kgs or to taste should do.

8. Curry should be ready when the vultures start circling above.



Serves approximately 1250 people.

PS - Let your mother-in-law try it out first



...and how about this one, also from Carmen in North Pole, Alaska



Moose Poop Cookies



Ingredients:

2 sticks of butter

3/4 cup brown sugar

3/4 cup white sugar

2 eggs

1 tsp vanilla (5cc)

2 cups flour (about 450 grams)

1/2 tsp salt (2.5mg)

1 tsp baking soda (5mg)

3 cups oatmeal (about 720 grams)

1 cup chopped walnuts (about 225 grams, may

be a tad more)

2 cups chocolate chips (about 450 grams)



Instructions:

Mix all together, drop by 1/4 cup portions on a greased cookie sheet. Bake at 325 degrees for 20 minutes. (I don't remember what 325 degrees is on S.A. or other ovens)



how weird is that but maybe it tastes good

halloween stew

i am so very sorry to my kind and beloved stewers now i have been very ill and my laptop will not connect to the internet so i am going to get a new samsung one but for now try to picture this it is halloween ant you have a pumpkin but you have nothing to do with the flesh inside try chopping it into small chunks and then putting it into a stew


                                                         thank you

regressing stew

i am sincerely sorry my fellow stewers as my team is currently airing out any text with no connection at all with stew these odd texts and messages are not at all what the stew for you blog is about so i will be creating a new blog apart of the stew blog for any text disregarding stew this was not the progress i wanted so as in the title we are regressing
          
                          my honest apologies
                         creator and co-owner 
                                                         
                             l***  mor****

Join this forum!

Ok guys, I am here promoting a forum and it needs members ;) Infinity-Web is the allocated forum and the creator of the board, Daniel, (Not from the college), want's 100's of member so I am looking to rustle some up here! Whoever views this blog shall need to sign up to the forums that shall come in a few sentences more...

The whole idea of the forum is so you can get live help with your problems, soon to be 24/7 support. Want more information? send an email to: Support@Infinite-Web.co.uk or add the email address to your Window Live Messengers and have real life conversation with the support staff and find out more information about Infinite-Web.co.uk

To sign up or login, go here: http://www.infinite-web.co.uk/iForum < I am administrator on there by the way. 'Jordan' is my name on there, this would really help my mate out ;)

Thanks, J***** ~ Stew co-owner :)

Fellow Stewers

I shall hopefully be returning to Stewing HQ within the next 3 weeks! I shall be right as rain in a few weeks, but I am visiting Manchester on a boat for 2 weeks, so I shall speak to you then!

Happy stewing stewers!

dirty little stewy thing

my own recipe that none of you will want to try so just do it for fun

ingredients
warning measurements of ingredients may vary as this is an untried recipe

1 and 1/2 box of gelatine

one jug full of gavey

half a Leek

half aTurnip

half a Dumpling

half a Carrot

half a Swede

half a pound of beef

method

first cut all the ingredients to small squares then add to gravy boil untill ingredients are cooked through then stir in the gelatine and refrigerate overnight and all day the next day untill tea then serve as beef stew jellyor beef stew surprise

news

just to remind you no recipes are mine unless i personnaly state that they are so remember we search the stews for all of you's stew stew stew stew stew stew stew stew stew stew stew stew stew stew!

master stew news

any of you been watching master chef? if not every episode they make different classic stews todays was a mouclade (creamy mussel stew) recipe below

Mouclade


Serves 6







A mouclade is a regional French mussel dish in which the mussels are cooked just as they are for moules marinière, or mussels steamed in white wine with shallots, garlic, and herbs. (My version of that dish is also in the book). To make a mouclade, the cooking liquid is thickened with cream and the mussels are served on the half-shell, topped with a spoonful of the sauce.



I make my mouclade with curry powder and an addition of cornstarch makes the thickening process foolproof. The presentation here is more user-friendly than in the original. You simply return the mussels to the pot and serve them family-style from the center of the table.



This is delicious with Corn and Scallion Pancakes (page 249 of the book)



2 cups dry white wine

4 medium shallots, sliced

2 garlic cloves

1 tablespoon curry powder, or more to taste

6 pounds mussels, scrubbed and debearded

1/2 cup coarsely chopped parsley

1 cup heavy cream

1 tablespoon cornstarch mixed with 2 tablespoons water

Fine sea salt and freshly ground black pepper to taste



COOK THE MUSSELS



Put the wine, shallots, garlic, and curry powder in a saucepan and bring to a boil over high heat. Add the mussels and parsley, cover, and cook until the mussels open, approximately 3 minutes. Drain the mussels in a fine-mesh strainer set over a pot. Discard any mussels that have not opened.



MAKE THE SAUCE



Reheat the strained liquid over medium heat. Stir in the cream and cornstarch, and season with salt and pepper.



TO SERVE
Return the mussels to the pot and bring the pot to the table.


but how did the contestants do with cooking it?

mark-presentated well mussels juicy not over cooked but used plain bread not good but well made

neil-grilled bread and garlic good mussels right seasoning and curry powder light no mistakes

daniel-lovely fried bread tasty mussels and sherlots perfect nice texture too salty

who got through?

daniel whereas the other two were guttered

we finally get the stew on

yoyo stewers this be how we do it, 
                                                     do you remember that nut stew comment of mine well i took off with it and flew through googles stews and what did i find first peanut butter stew

INGREDIENTS (Nutrition)


515 g peanut butter

0.5 (6 ounce) can tomato paste

2 (10 ounce) cans diced tomatoes with green chile peppers

950 ml chicken broth

30 ml vegetable oil

6 skinless, boneless chicken breast halves - cubed

1 onion, chopped

50 g fresh mushrooms, sliced

cayenne pepper to taste







DIRECTIONS

Melt peanut butter in a large saucepan over medium heat. Stir in tomato paste, and blend with peanut butter until smooth. Mix in diced tomatoes with green chile peppers and chicken broth. Cook 15 minutes, stirring occasionally.

Heat oil in a medium skillet over medium heat. Saute chicken and onions until chicken is no longer pink and juices run clear.

Mix chicken, onions, and mushrooms into the peanut butter mixture, and continue cooking, stirring occasionally, about 15 minutes. Season with cayenne pepper.
 
go stew
 
next we have a larger stew
named Khoresh Fessenjan or in english walnut stew
 
Ingredients5 c Finely ground walnuts


3/4 c Pomegranate concentrated

2 tb Tomato paste

2 lb Boneless; skinless chicken

4 tb Oil

1 lg Onion; grated

1 ts Turmeric

1 ts Baking soda

1/2 ts Salt

1/8 ts Pepper



PreparationKhoresh Fessanjan is traditionally made with duck meat, but any meat can be used. For a Northern Iranian variation on this recipe, fry strips or slices of 2 eggplants or 3 zucchini separately and add to the walnut sauce about 15 minutes before serving. Both versions get served with traditional chelo rice (recipe follows). In a nonstick pot, briefly toast the ground walnuts. Lower the heat and add enough water to cover the nuts by 1 inch. Add the pomegranate juice and tomato paste and cook over low heat for about 45 minutes until the surface gets oily, stirring occasionally to prevent the walnuts from forming a crust. Meanwhile, remove the excess fat from the chicken, then cut into 1 1/2 inch cubes. Wash and drain the meat, pat dry with paper towels. In a nonstick pan, heat the oil over medium heat, add the chicken, and cook just to sear the outside of the cubes. Add the grated onion and continue cooking. When the onion becomes soft, add the turmeric, salt and pepper and stir. Add 3 cups water, stir, cover and cook over medium heat until the meat is almost done, about 45 minutes. Add the meat to the walnut mixture and cook over low heat for 15 minutes. The sauce should be thick, with a sweet-and-sour taste.

this serves 8
ps i didn't invent these stews and as to avoid any copy right violations i do not want any credit for these stews they are not mine i only want credit for putting them all in one place

notice

as we told you previously halloween is a special time for us at stew for you as starting from monday the 26th we are presenting a halloween week untill sunday the 1st of november
now we said we would give you more infomation closer to the time so on the 19th of october if my co-worker is revitalised we shall have a meeting discussing what we will do, but in faith and as a taster one thing we will do is the co-owners of stew will take up a challenge both of us will find a special halloween stew each and one impartial judge shall decide which one of us shall win a mystery prize ooooooooohhhhhhhh aaaaaaaaaaahhhhhhh!

our somber stew factory

i somberly reply to my co-workers message,
                                                                  (UNLUCKY dude but as they say sh*t happens and so does swine flu but i wish you well in your recovery though dude seriously unlucky hahaha thankfully i did not catch it but as i am sure to be penalized at the college i myself have recently had the flu so you are in a much worse condition than me so hahaha you beat me) now back to the stewing public i will be taking a small leave from the stew tomorrow so i leave my colleague in charge the reason for this is that at 8am tomorrow morning i am going to the doctors for a blood test (see little worker bees we can all share personal infomation) i am sorry stewers you came here for stew, now LET THE STEW BEGIN. 

Stew team info

Hello fellow stewers, I am here to announce something heartbreaking that could possibly kill you in ways and I bet you wouldn't like me in you kitchen after this news is shared with you.

To start of with, I shall post more stew for you that maybe weird, look funny or be really out of the ordinary but stewers, believe you me It isn't at all bad ;).

Before I get down with stewing I would like to get back to school but I can't and I shall now explain why I can't!

It was Thursday 24th September 2009 at St Clements College and 3:14 was the last time I was spotted in my school uniform! The reason being is that I have had a bad case of SWINE FLU! Yes L***, I had swine flu on Thursday!

Hope you enjoy your stew and shite like this!

NOTICE: L***, I shall not be at school until like the 18th!


Thanks, people ;)

stew notice

hello loyal stewers, now there is an exciting project for my great stewing team as most of you know there is a national holiday coming up do you know what that is? Halloween now we at stew are doing something special for you we are for the week of halloween doing a halloween stew every day of that week we will give details nearer the time aaaaaaaaaaaaaaaaahhhhhhhhhhhhhhhhhhhhhhhhh

stew and shrimp

hello your most profound stew team is back, now i am sorry that my last post was a while ago but i have been busy but i am happy to see that my co-worker  has been keeping you entertained but i am not so happy to see that he published only one post how unfortunate the new schedule proposes that i do sundays and he posts on wednesdays so here i am lets do the stew for you!

now look right for your new stew

this stew is sadly not one of my favourites as it contains shrimp but numbers don't lie and they prove that a sharp number of people enjoy their seafood. it may just be me but that does not look nice so set it out as you wish

infomation-

This is comfort food for any true Southerner. Includes shrimp, potatoes, fresh corn and smoked sausage.

ingredients-

3 quarts water

1 lemon, halved

1 medium onion, halved

2 cloves garlic, smashed

coarse salt to taste

1 (3 ounce) package dry crab boil

1 1/2 pounds medium red potatoes, scrubbed

1 pound smoked sausage, cut into 1 inch pieces

4 ears fresh corn, shucked and broken in half

1 1/2 pounds unpeeled, large fresh shrimp

1/2 cup butter, melted



Directions

Bring the water to a boil in a very large pot. Squeeze the lemon juice into the water, then throw in the halves. Add the onion, garlic, salt and crab boil. Reduce heat to a simmer, cover, and cook for about 10 minutes.

Add the potatoes and sausage; cover and simmer for 20 minutes. Add the corn and cook for 10 minutes. Remove from the heat and stir in the shrimp. Let sit covered for 5 minutes or until shrimp are pink. Drain, and serve with melted butter for dipping. Broth may be reserved and reused for cooking rice or other soups

stew for you notice

to get on with our new schedule every sunday and wednesday we shall post new stew recipes these do not include presentational tips as they will be published at our teams discretion, that spud bucket that mentioned our new schedule shall be fired if he continues to blurt out the innermost stewy secrets,jordan (mentioned above as "spud bucket") is going to be punished to our most full extent
 thank you and keep the stew rolling.

Stew Info

There shall be a schedule on when the team shall post new stew. The recipes and the ingredients maybe from somewhere else, but everything thing else is from us! So we shall be making scheduled stew posts on regular basis's until we have covered every available stew in the entire universe, only then can we be happy and say to ourselves, "Yes, we have got all of the ingredients, and preparations in the world within one blog and even had time to create the website"!

Every stew that gets posted on here is not made up, unless L*** does it but only then will it be fractioned to make believe, although it could be real! But all stews that get posted should get analysed and check to make sure it is not made up. The hamburger stew post wasn't made up in anyway, I found it by scrounging through Google's finest!

This is just to notify you of our work. More stew's on your screen's, soon!

My stewers!

 yo you stewers (i got that off a comment) how's the stewing, anyone tried a recipe? i made the web site here is the U.R.L- http://www.stewforyou.webs.com/ GO TO IT NOW, by the way it is still in infant steps so please i haven't done much.

Stew Productions!

we here at stew for you have given you pictures of stew, we have given you recipes for stew but now we do the most important thing of all yes we talk about stew (ddddddduuuuuuuuuuuddddddddeeeeeeeeeee)!!!

now stew is important for anyone's diet it is very healthy packed full with vitamins and protein so really you cant beat stew, stew is your master plain and simple stew is my MASTER

have you ever wondered what to do with your families leftovers if so make a stew, make a stew NOW dont bother with lots of cooking just make a speedy stew for all of you to enjoy. please leave comments because if you do not i will cut your carpets ALL OF THEM!!!!!!!!!!!!!!!!!!!!!!!
hahahhahhahhahhahahahaha by the by i am thinking about making a web site do you agree??? if not shut up and go away you nut (nut stew?? yes/no comments).

stew for you again

people today weve got the best ever beef stew remember it is the best !!!! :) it is to the left mmmmmmmmmmmmmmmmmmmmmmmm! remember there is no better way to cook a beef stew other than a nice long slow simmer add dry lentils or a cup of wine to give it a stronger taste (and if you want to weird someone out put food colouring in the bowl bink bink !!!!!) so heres the recipe-
RECIPE INGREDIENTS:


1 large onion, halved and thinly sliced

2 medium carrots, peeled and thinly sliced

2 large potatoes, cut into 1/2-inch chunks

1 to 1 1/2 cups peeled and diced rutabaga (about 1/2 small rutabaga)

1 cup fresh green beans, in bite-size pieces

1 pound beef stew-meat chunks

1 bay leaf

1/2 teaspoon dried thyme

1 clove garlic, crushed

3 cups low-sodium beef stock

2 tablespoons light brown sugar

3/4 teaspoon salt

2 teaspoons Worcestershire sauce

Pepper to taste

3 tablespoons all-purpose flour

2 teaspoons tomato paste

1. Put everything but the flour and the tomato paste in a slow cooker; stir to combine.



2. Cover and cook on the low setting for 8 to 9 hours or on high for 4 to 5, until the beef is tender and the potatoes are just fork tender.



3. Stir the stew once or twice as it cooks, if possible. About 30 minutes before serving, transfer a ladleful of the broth to a small mixing bowl.



4. Add the flour and tomato paste and whisk until smooth. Stir the mixture into the stew and cook for the remaining half hour. Makes 6 to 8 servings.

thanks for reading and as for comments (gimme gimme)
oh and quickly do you like the gummy bear song??

Hamburger Stew

Ingredients:

• 1 1/2 lb. hamburger, browned, drained (add water to cover meat)
• 1 med. onion
• 6 carrots, peeled and sliced
• 6 med. potatoes, peeled and cut up
• 1 clove chopped garlic or 1 tsp.
• garlic powder
• Salt and pepper to taste
• 1 tbsp. Gravy Master or Kitchen Bouquet
• 1 tbsp. instant beef bouillon

Preparation:

Put all ingredients in pot. Add more water to cover vegetables, if needed. Cover and simmer lightly 30-45 minutes or until vegetables are tender. May be thickened to your liking.

Beef Stew With Vegetables

Ingredients:

• 2 pounds lean stew beef
• 1 cup chopped onions
• 1/2 teaspoon seasoned salt
• 2 to 3 teaspoons vegetable oil
• 1 can (approx. 10 1/2 ounces) condensed beef broth
• hot water
• 3 cups diced potatoes
• 2 cups diced carrots
• 1 stalk celery, cut into 1/2-inch pieces
• 2 tablespoons flour
• 1/3 cup cold water
• black pepper and seasoned salt to taste

Preparation:

Rinse the beef under cold running water. Heat oil in a Dutch oven or kettle; add beef, seasoned salt. and chopped onions. Cook over medium heat for about 10 to 15 minutes, until the meat is browned on all sides and chopped onions are tender. Drain off excess fat, if necessary. Add beef broth and hot water to the pot until liquid level about 1 inch above the beef. Cover and reduce heat to low; simmer, covered, for 1 1/2 to 2 hours or until the meat is tender. Add the potatoes, carrots, and celery. Cover and cook, stirring occasionally, for 20 to 30 minutes longer, until vegetables are tender. To thicken the stew, combine the flour with 1/3 cup cold water; stir until smooth. Gently stir flour mixture into the pot a little at a time, using as much as needed to make the stew as thick as you like it. Add pepper and taste for seasonings, adding more seasoned salt if necessary.

Serves: 8.

stew is the best

I think you just cant beat a stew it is brilliant to the right is a picture of stew it looks extraordinary i also have the recipe of hot dog stew.

"Everyone, especially kids, will be thrilled with this hearty stew, chock-full of hot dog bites and baked beans with a dash of liquid smoke." "
SERVINGS: 6
CATEGORY: Lower Fat
METHOD:
TIME: Prep/Total Time: 30 min.
Ingredients:
1 package (14 ounces) reduced-fat hot dogs, cut into 1/2-inch slices
1 can (11-1/2 ounces) condensed bean and bacon soup, undiluted
1 can (10-3/4 ounces) reduced-sodium condensed tomato soup, undiluted
1 can (15 ounces) pork and beans
1 teaspoon chili powder
1 teaspoon dried minced onion
1/4 teaspoon pepper
1/4 teaspoon liquid smoke
2/3 cup fat-free evaporated milk
Directions: In a large nonstick skillet, brown hot dogs over medium heat. Add the next seven ingredients. Cover and cook over low heat until heated through. Stir in milk; heat through. Yield: 6 servings." sounds like some good stew, I'll be back tomorrow to give you another good stew recipes by the way here is the original hot dog stew recipe site enjoy http://www.tasteofhome.com/Recipes/Hot-Dog-Stew.