Thursday, July 28, 2011

Fried Macaroni


  • 1 package macaroni, cooked as per instruction and drained
  • 400gm minced beef
  • 3 tbsp vegetable oil
  • 3 garlic and 2 shallots, thinly sliced
  • 4 tbsp water
  • 1 cup mix vegetables
  • 1/4 cup chilli paste
  • Salt and sugar to taste
  • Sprinkle shredded cheddar cheese
In a large pan, heat the oil and sauteed garlic and shallots until brown and add chilli paste, minced beef, water , salt and sugar to taste except macaroni. Stir well and taste. Lastly add macaroni and mix vege and stir occasionally. Sprinkle shredded cheddar cheese on top . Ready to serve.

Wednesday, July 27, 2011

Glazed Carrots


  • 4 large carrots
  • 3 tbsp brown sugar
  • 2 tbsp butter
  • 1 tbsp lemon juice
  • 1/2 tsp salt
  • pinch of ground cinnamon (optional)
  • parsley (optional)
Cut carrots into long thin strip. Set aside. Combine brown sugar, butter , lemon juice, salt and cinnamon in saucepan. Heat until the butter is melted. Stir to blend. Stir in carrots until coated. Cook until carrots are tender; 5 to 8 minutes, stirring once. Garnish with parsley.

Fried Banana Fritters


  • 1/2 cup self-raising flour
  • 1/4 cup corn flour
  • 1 tbsp rice flour
  • Pinch of salt
  • 180ml water
  • 1 tsp turmeric powder
  • 5-6 bananas, halved
  • Oil for deep-frying
  1. Combine the various flours, salt and turmeric powder in a mixing bowl. Pour in water and combine into a batter.
  2. Coat banana halves in batter and deep-fry in hot oil for three to four minutes or until crispy and golden brown.
  3. Remove and drain on paper towels.

Monday, July 25, 2011

Strawberry Cream Puff


Cream Puffs
  • 1 cup water
  • 1/2 cup butter
  • 1 cup all-purpose flour
  • 4 eggs
  • 1/4 tsp salt
  • 2 cups whipping cream
  • Strawberries , glazed with strawberry jam
  • 2 tbsp icing sugar
Preheat oven to 200 degrees C. Greased a cookie sheet.

For Filling :
Beat whipping cream until foamy; gradually add icing' sugar, beating until soft peaks form.

For Cream Puffs:
Place water and butter in a saucepan. Heat until boiling, about 3 minutes. Blend in flour and salt until smooth. Stir and cook over low heat until the mixture forms a stiff ball. Remove from heat and add eggs one at a time, beating well after each egg is added. Drop dough by tablespoonfuls onto prepared cookie sheet. For small puffs, bake for 25 minutes. Prick puff with sharp knife in several places to allow steam to escape. Let stand in the oven 5 minutes ; remove from oven to cool. Cut cooled puff in half. Spoon whipping cream into bottom half and top with strawberries. Replace top half. Arrange on platter. Sprinkle with icing sugar. Serve immediately.

Sunday, July 24, 2011

Roast Honey Chicken


  • 1 large chicken
  • 4 medium potatoes
  • 4 large onions
  • 1 tsp white pepper
  • 300gm mix vege
  • 2 medium carrots
  • 50 gm butter
  • 1 1/2 tbsp honey
  • 1 tsp salt
  • 1 tbsp thick black soy sauce
Wash chicken and dry with paper towel. Combine 30 gm butter, honey, white pepper, soy sauce and salt. Marinate chicken for at least half an hour. Scrub potatoes clean, prick skin with fork, halve onions, and dice the carrots. Spread butter on potatoes, onions and carrots . Sprinkle salt and pepper, bake for 5 to 10 minutes. Before roast a chicken , protect chicken wings and leg tips with foil. Place chicken on high rack at 200 degrees C for 35 minutes. Microwave mix vege with the remaining butter and serve hot with roast chicken.

Pringles Canapes with Tuna Salsa


  • 2 can tuna in water
  • 1 red onion, finely chopped
  • 1/4 cucumber, deseeded and finely chopped
  • 2 tomatoes, deseeded and finely chopped
  • 2 tbsp chopped parsley or coriander
  • 1 tsp finely chopped fresh red chilli
  • salt and ground black pepper
  • 1 can Pringles
Drain the tuna, flake the tuna with a fork. Mix together the red onion, cucumber, tomatoes, parsley or coriander and chilli. Stir in the tuna flakes, then season to taste with salt and pepper. Arrange the pringles chips on serving plates and place about 1 heaped teaspoon of the salsa mixture on top of each ome. Serve immediately.

Buttermilk Scones


  • 2 cups all-purpose flour
  • 1 tbsp baking powder
  • 1 tbsp caster sugar
  • Pinch of salt
  • 60g butter, chilled, chopped
  • 3/4 cup fresh milk or low-fat milk
  • 1 egg, stir for brushing
  • Strawberry jam and whipped cream, to serve

Preheat oven 200°C. Line a baking tray with baking paper. Position oven rack in the top half of oven. Sift flour, sugar and salt into a bowl. Add butter. Using fingertips, rub butter into flour mixture until mixture resembles fine breadcrumbs. Make a well in centre of mixture. Add buttermilk. Using a flat-bladed knife, stir until a sticky dough forms. Turn out onto a lightly floured surface. Knead gently until just smooth. Using a lightly floured rolling pin, gently roll dough out until 2cm thick. Using a 6cm round cutter, cut out scones. Press leftover dough together. Repeat to make 12 scones. Place scones, just touching, on prepared tray. Brush with egg. Bake for 12 to 15 minutes or until golden . Serve with strawberry jam and whipped cream.

Sliced Chicken - Wrapped Pineapple


  • 1 can pineapple chunks
  • 2 tbsp soy sauce
  • 1/4 tsp ground ginger
  • dash garlic powder
  • 1 tsp black pepper
  • 6 slices chicken, each cut into thirds
Combined pineapple juice,soy sauce, ginger and garlic powder in small bowl. Add pineapples, let stand 1 to 2 hours. Drain, wrap a piece chicken around the pineapple chunk, secure with wooden pick. Sprinkle black pepper. Microwave at high (100%) until slices chicken is lightly browned, 5 to 9 minutes.

Friday, July 22, 2011

Chocolate Fondue


  • 250g good quality sweet chocolate
  • 1 cup low fat fresh milk / whipped cream
  • 1 tbsp crunchy peanut butter (optional)
Break chocolates into small cubes. Place milk, peanut butter and chocolate in a saucepan. Place on stove and heat at the Lowest heat possible. It will take less than two minute for the chocolate to melt. Stir the mixture till all the chocolates is melted. Pour the mixture into the fondue pot and place the fondue burner set on low fire. With fondue forks or skewers, dip the fruit dippers, cake cubes and marshmallows into the chocolate mixture. The chocolate mixture will hold up to 1 hour on low fire. If the mixture gets too thick , stir in the milk 1 tablespoon at a time. Serve with favourite fruits and marshmallows. Enjoy ~

Thursday, July 21, 2011

Sour Cream Pound Cake

  • 4 cups all-purpose flour
  • 2 tsp baking powder
  • 1 tsp baking soda
  • 1/2 tsp salt
  • 2 cups sugar
  • 1 cup butter, softened
  • 4 eggs
  • 1 tsp vanila
  • 2 cups sour cream
  • 1/2 cup castor sugar
  • 1/2 cup finely chop walnuts/almonds
  • 2 tbsp ground cinnamon

Mix flour, baking powder, baking soda and salt in medium bowl. Set aside. Beat 2 cups sugar and the butter until light and fluffy. Add eggs, 1 egg at a time, beating well after each. Mix in vanilla. Stir in flour mixture alternately with sour cream, beating after each addition until smooth. Set aside. Combine 1/2 cup castor sugar, the nuts and cinnamon. Pour half of batter into well greased pan; sprinkle with half of filling. Repeat with remaining batter and filling. Bake 180 degrees C for 45 minutes. If wooden pick inserted in center does not come out clean, let stand in oven a few minutes more to complete cooking. Cool 10 minutes, remove from pan. Cool completely on wire rack. Ready to serve.

Wednesday, July 20, 2011

Sausage Breakfast Casserole


  • 1 package sausage, sliced
  • 2 1/2 cups bread, cut into cubes
  • 1/4 cup butter
  • 2 cups shredded cheddar cheese
  • 5 eggs slightly beaten
  • 2 cups fresh milk
  • 1 tsp black pepper
  • 1 tsp salt
  • 1/4 tsp onion powder
  • 1 tsp white pepper to taste
  • Parsley, sprinkle
In a medium bowl, mix together eggs, salt, white pepper, onion powder, black pepper and milk. Add the sausage, bread cubes, and cheese, and stir to coat evenly. Pour evenly into a greased baking dish. Sprinkle butter and parsley over the top . Let sit for 10 minutes before putting in the oven. Preheat oven to 180 degrees C. Bake uncovered for about 45 to 60 minutes. Tent with foil if top begins to brown too quickly.

Tuesday, July 19, 2011

Hot Cheese Dip


  • 1 package cheese loaf, cube
  • 1/4 cup finely chop green pepper (capsicum)
  • 1/4 cup milk
  • 2 drops red pepper sauce
Mix all ingredients in the saucepan. Heat with small fire until the cheese melts, 5 to 6 minutes, stirring to blend well during cooking. Serve with corn chips or snack crackers, if desired.

Monday, July 18, 2011

Avocado Sour Cream & Vegetables Dip

Great taste of avocado combined with sour cream, lemon and garlic, simply delicious.


  • 200ml sour cream
  • 1 Avocado
  • 1 clove of garlic
  • salt
  • juice of lemon

Place sour cream into a bowl, add mashed avocado, crushed garlic, salt and juice of a lemon. Mix the above ingredients together and serve in a dip bowl.

The dip can be served with veggies and crackers.

Sunday, July 17, 2011

Cheese Souffle

  • 1/4 cup butter
  • 1/4 cup all purpose flour
  • 1/2 teaspoon salt
  • 1/8 teaspoon ground red pepper
  • 1 1/2 cups milk
  • 2 cups shredded cheddar cheese
  • 6 eggs, separated

Place butter in the saucepan. Heat the butter until melted, about 1 minute. Blend in flour, ground red pepper and salt. Gradually stir in milk until slightly thickened. about 6 minutes. Add cheese and stir to blend. Preheat oven at 180 degrees C. Beat egg yolks. Stir a small amount of hot sauce gradually into egg yolks; return to sauce, blending well. Cool slightly. Beat egg whites until soft peaks form. With rubber spatula fold egg whites into cheese sauce, half at a time, just until blended. Pour into greased souffle dish. Bake 30 to 35 minutes, or until top is puffed and golden and centre is set.
Serve immediately.

Saturday, July 16, 2011

Nasi Lemak


  • Bahan untuk nasi ~
  • 2 cawan beras
  • 1 cawan santan dan 1 cawan air
  • 1 helai daun pandan - disimpul
  • 3 hirisan halia
  • secubit garam
  • Bahan untuk sambal~
  • 6 sudu besar cili kering mesin
  • 4 ulas bawang merah - ditumbuk
  • 2 ulas bawang putih - ditumbuk
  • 1 biji bawang besar - dihiris
  • 2 barang serai - di ketuk
  • segenggam ikan bilis
  • sedikit air asam jawa
  • sedikit belacan
  • garam dan gula
  • Bahan sampingan lain ~
  • Ikan bilis goreng, telur rebus ,timun dan ayam goreng.


  1. Campur semua bahan untuk nasi dan masak seperti nasi biasa.
  2. Tumis bawang besar, masukkan bawang2 yg ditumbuk, cili mesin, belacan dan ikan bilis hingga sedikit garing dan pecah minyak.
  3. Masukkan air asam dan separuh lagi ikan bilis tadi.
  4. Masukkan garam dan gula. Masak sehingga agak pekat.

Friday, July 15, 2011

Kacang Panjang Almond


  • 1 ikat kacang panjang, di potong 2 inci panjang
  • 3 sudu besar butter
  • 1 cawan air panas
  • 1 sudu kecil garam
  • 1/3 cawan kacang Almond
  • 1/3 sudu kecil nutmeg
  • 1/4 sudu kecil lada sulah
  • 1/4 sudu kecil lada hitam
Basuh kacang panjang dan potong dalam anggaran 2 inci. Panaskan air didalam periuk. Apabila mengelegak masukkan kacang panjang dan garam selama 3 minit. Angkat, toskan dan letakkan ke dalam pinggan. Campurkan butter, almond, nutmeg, lada sulah, dan lada hitam. Tuangkan ke atas kacang panjang tadi. Masukkan kedalam microwave oven selama 1 minit lagi.
Selamat Mencuba.

Chocolate Yogurt Shake

1/5 oz unsweetened chocolate
1 oz low fat milk
4 oz fat free plain yogurt
1 tsp sugar

  1. Combine all ingredients and blend then add crushed ice.

  2. Continue blending until ice is gone and shake is desired thickness

Chicken Lollipop


10 pieces chicken wings

1 ½ cup bread crumbs

2 eggs

¼ cup all-purpose flour

1 teaspoon salt

¼ teaspoon ground black pepper

3 cups cooking oil

Cooking procedure:

Divide the chicken wing into 3 parts by slicing through the joints. Set aside the wingtip for other possible uses. Shape the wing to look like a lollipop. You should have two parts of the chicken wing by now: the one with a single bone and the one with two bones. Start by selecting the part with one bone. Separate the meat from the bone by sliding a sharp knife around the tip of the bone where meat is still connected (do not cut through the bone). Place the wing vertically on top of a flat surface while holding the part where the knife passed. Gently push downward while gripping the bone with your thumb and index finger until the meat slides down. Arrange the meat by inverting the inner part until a lollipop shape is formed.

Note: Do the same procedure for the part with two bones. However, you need to first detach the smaller bone before commencing.

Season the chicken lollipops with salt and pepper and let it stand for at least 15 minutes.Crack the eggs and transfer to a bowl then whisk. Gradually add-in the all-purpose flour while whisking until a batter is formed. Dip the chicken lollipop on the batter then to the breadcrumbs. Heat oil in a cooking pot then deep-fry the chicken lollipop under medium heat until the color of the outer part turns medium brown (about 8 to 10 minutes). Remove the fried chicken lollipop from the cooking pot and transfer to a dish with paper towel. Let it stand until excess oil is absorbed by the paper towel. Serve with your favorite dip. Share and enjoy!

Thursday, July 14, 2011

Stuffed Potatoes


  • 4 large potatoes
  • 4 tablespoons softened butter
  • 3/4 cup sour cream
  • 3/4 teaspoon salt
  • 1/4 teaspoon white pepper
  • 1/4 teaspoon black pepper
  • 1 large onion (sliced)
  • Minced Meat
  • Mix vegetables
  • Paprika
  • Shredded Cheddar


Scrub potatoes, cut potatoes in half. Take melon ball maker scoop out centre and place ball of potato into a bowl. Steam potatoes for 30 minutes. Beat in butter, sour cream, salt and pepper. In another pan, fried onion and minced meat and ball of potatoes until tender and add mix vege, salt and pepper to taste and combined with the butter and sour cream mixture. Using small tablespoon, scoop the mixture and put on top of the potatoes. Add shredded cheese then sprinkle with paprika. Bake in a 200° C oven for about 25 minutes or until cooked through and tender until cheese is melted and potatoes are heated through.

No - Bake Oreo Cheesecake


Oreo Crust:

1 1/2 cups oreo (crushed)

6 tablespoons butter, melted

Cheesecake Filling:

250 g cream cheese, at room temperature

250 g unsalted butter

1/4 cup castor sugar

1 teaspoon vanila essence

2 small tin nestle cream

1 package oreo (chopped)


Oreo Biscuits

Oreo Crust: In a large bowl, mix together the Oreo crumbs, and melted butter. Press onto the bottom and up the sides of a well greased 8-9 inch pan with removable bottom. Press the crumb mixture onto the bottom and about one inch up the sides of the pan. Cover with plastic wrap and refrigerate while preparing filling.

Cheesecake Filling: In the bowl of your electric mixer, or with a hand mixer, beat the cream cheese and butter until smooth. Add the sugar, nestle cream and beat until light and fluffy. Scrape down the sides of the bowl and beat in vanila essence .

Gradually fold cream cheese mixture and chopped oreo . Pour of the filling over the chilled oreo crust and smooth the top. Cover and place in the refrigerator for about an hour and then decorate with oreo over the filling. Return to the refrigerator to chill for 4 to 6 hours before serving.

Tuesday, July 12, 2011

No - Bake Cheesecake


Marie Crust:

1 1/2 cups marie biscuits(crushed)

6 tablespoons butter, melted

Cheesecake Filling:

250 g cream cheese, at room temperature

250 g unsalted butter

1/4 cup castor sugar

1 teaspoon lemon juice and zest

1 cup heavy whipping cream or 2 small tin nestle cream

1/2 cup fresh milk

1/2 package Marie biscuit



Marie Crust: In a large bowl, mix together the Marie crumbs, and melted butter. Press onto the bottom and up the sides of a well greased 8-9 inch baking pan with removable bottom. Press the crumb mixture onto the bottom and about one inch up the sides of the pan. Cover with plastic wrap and place in the refrigerator to chill while you make the filling.

Cheesecake Filling: In the bowl of your electric mixer, or with a hand mixer, beat the cream cheese and butter until smooth. Add the sugar and beat until light and fluffy. Scrape down the sides of the bowl and beat in lemon juice and zest.

In a clean bowl, beat the whipping cream until soft peaks form. Gradually fold or beat the whipped cream into the cream cheese mixture. Pour half the filling over the chilled marie crust and layered with marie biscuits ( dip into fresh milk) and pour again the remaining filling and smooth the top. Cover and place in the refrigerator for about an hour and then decorate with strawberry over the filling. Return to the refrigerator to chill for several hours, or even overnight.

Friday, July 8, 2011

Caramel Croissant Pudding


  • 4 Croissant
  • 1 1/2 cups milk
  • 2 eggs, beaten
  • 1 cup heavy cream
  • 1 small box raisin (optional)
  • 1 cup white sugar
  • 2 tbsp water
  1. Preheat the oven to 180°C.
  2. Tear the croissants into pieces and put in a casserole.
  3. Put the white sugar and water into a saucepan, and swirl around to help dissolve the sugar before putting the saucepan on the hob over a medium to high heat.
  4. Caramelize the sugar and water mixture by letting it bubble away, without stirring, until it all turns a deep amber colour; this will take 3-5 minutes. Keep looking but don't be too timid.
  5. Turn heat down to low and add the cream - ignoring all spluttering - and, whisking away, the milk and raisin. Any solid toffee that forms in the pan will dissolve easily if you keep whisking over low heat. Take off the heat and, still whisking, add the beaten eggs.
  6. Pour the caramel custard over the croissants and leave to steep for 10 minutes if the croissants are very stale.
  7. Place in the oven for 15 - 20 minutes and get ready to serve. Yummy!!

Wednesday, July 6, 2011

Chocolate Sauce


Makes about 1-1/2 cups

1-1/2 cups semi-sweet chocolate chips
6 tablespoons fresh milk
1 tablespoon butter

Combine all of the ingredients in a heavy-based saucepan and cook over low heat, stirring constantly, until melted and smooth. Thin with more milk, one teaspoon at a time, if desired. Serve warm. Cover and store at room temperature for up to 3 days.

Churros with Chocolate Sauce


  • 1/2 cup butter
  • 1 cup water
  • 2 tablespoons granulated sugar
  • 1/4 teaspoon salt
  • 1 cup all-purpose flour
  • 3 large eggs
  • Vegetable oil, for frying
  • Confectioners' sugar, for dusting
  • Chocolate Dipping Sauce , optional


  1. In a medium saucepan, combine 1 cup water, butter, sugar and salt, bring to a boil over medium-high heat. Reduce heat to low, and sift in flour, stirring for 1 minute.

  2. Transfer flour mixture to bowl of an electric mixer fitted with a paddle attachment. On low speed, add eggs, one egg at a time, beating until incorporated after each addition; spoon mixture into a pastry bag fitted with a large open-star tip.

  3. Heat oil in a large saucepan. Holding pastry bag a few inches above the oil, squeeze out batter, snipping off 6-inch lengths with a kitchen shears. Fry, flipping once, until deep golden brown all over, about 4 minutes. Using a slotted spoon, transfer churros to a paper towel-lined baking sheet to drain.

  4. Roll churros in confectioners' sugar. Serve immediately with Chocolate Dipping Sauce.

Tuesday, July 5, 2011

Bayam Tumis Air


  • 250 gm sayur bayam
  • 2 ulas bawang merah ( dihiris)
  • 2 ulas bawang putih (dihiris)
  • 1 biji cili merah ( dihiris )
  • 1 cawan air
  • 60 gm ikan bilis
  • 1 sudu besar minyak
  • garam, lada putih dan serbuk perasa


Petik daun bayam dari batangnya. Buangkan akar dan batangnya yang keras. Cuci dan toskan sayur itu. Panaskan minyak dan masukkan bawang merah, bawang putih ,ikan bilis dan cili merah .Gorengkan selama 2 minit, kecilkan api. Masukkan air, lada dan serbuk perasa secukup rasa. Didihkan perlahan-lahan dengan bertutup untuk selama 1-2 minit lagi. Masukkan daun bayam dan padamkan apinya. Tutup periuknya dan biarkan sayurnya masak dalam wap selama 1-2 minit. Isikan ke dalam mangkuk dan hidangkan dengan segera.

Monday, July 4, 2011

Spaghetti Oleo


  • 1 packet of spaghetti – Cook according to instruction
  • 5 cloves of garlic , chopped
  • 200 gm of prawns
  • 4 stalks of dried chillies, chopped
  • 3 tbsp olive oil
  • 1 tbsp chicken granules
  • green and red capsicum, sliced
  • herbs
  • salt and black pepper to taste

Heat the frying pan, add olive oil and stir fry a few cloves of chopped garlic and 2 stalks of dried chillies with generous amount of olive oil. Do not let the garlic brown. Add in the prawns for 5 minutes and add cooked spaghetti, capsicum and flavour with chicken granules, salt, black pepper and herbs. The spaghetti will be a little moist. You can also add in parmesan cheese (optional) in the cooking process.

Onion Mayonnaise Dip

For the Dip:

  • 1 onion, minced
  • 1 2/3 cups plain yogurt
  • 1/4 cup mayonnaise
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper

Make dip:

Combine onions with yogurt, onion, mayonnaise, salt and pepper and stir well to incorporate. Chill for 1 hour to let flavours meld. Serve with chips.

Sunday, July 3, 2011

Apple Yogurt Smoothie

  • 2 cups low-fat vanilla yogurt
  • 1 apple, cored, peeled and diced
  • 1/2 cup orange juice
  • 1/2 cup ice
  • 2 tablespoons honey

Mix all ingredients in a blender or food processor until smooth and pour into tall glasses. Garnish with sliced almonds, 1/2 teaspoon of honey, if desired.

Pear Caramel Crisp


  • 5 large Pear - peeled, cored, and thinly sliced
  • 1/2 cup white sugar
  • 1 1/2 cup all-purpose flour
  • 1/2 teaspoon ground cinnamon
  • 1 tablespoon lemon juice
  • 1 1/2 cup fresh milk
  • 1 cup butter, softened
  • 2 eggs
  • Caramel sauce :
  • 1 cup white sugar
  • 2 tbsp water
    1/2 tsp vanilla essence

  1. Preheat oven to 350 F (175 degree C).
  2. In a medium size bowl, toss pear with cinnamon and lemon juice, spread evenly into a 4x8 inch casserole. In another bowl, mix together flour, butter, fresh milk, sugar, eggs, and vanila essence, pour mixture evenly over pear.
  3. In a heavy sauce pan over low heat, melt the sugar caramels with the water. Heat , stirring frequently, until mixture has a smooth consistency and brown. Drizzle the caramel sauce over the top of the pear casserole.
  4. Bake in preheated oven for about 45 minutes (pear mixture will bubble and topping will be golden brown).
(It is very delicious if eating with some ice cream on top .)

Chili Coney Dog


  • 400 gm ground beef
  • 3 tbsp vegetable oil
  • 2 large white onions, minced
  • 1 tsp chicken stock granules
  • 2 tbsp chilli powder or Pergo spicy tomato
  • salt & pepper to taste
  • 1 tbsp sugar
  • 8 hot dog buns
  • yellow mustard
  • mayonnaise and chili sauce
Heat 2 tbsp of oil in a nonstick pan over medium high heat. When it smokes, add white onions, brown lightly. Add beef, cook until browned (about 10 minutes), breaking up any clumps with the tips of a wooden spoon. Add sugar ,chicken granules, chilli powder, salt and pepper to taste.
Another pan , greased with remaining oil. Add hot dogs. Cook, turning occasionally until heated through and lightly crisped or grill them. Cut in the middle of the hot dogs, each hot dogs in the bun and top with beef, chili sauce, mayonnaise, some onions and mustard. Ready to serve.