recipe reviews for:

Party Franks

“This is a very old sweet and sour cocktail recipe; I remember looking forward to it as a kid at my Mom's holiday parties. It will look horrible and smell worse when first in the pan, but just wait. Don't ever tell what's in the sauce until after your guests have tasted it (otherwise they'll never try it). Serve with toothpicks; keep warm with a fondue pot. The sauce is kind of sweet, kind of sour, but not like Chinese food.”

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Reviewed: Dec. 16, 2008

I love jelly and mustard sauces for cocktail franks or smokies. Mmmmm! I like the grape jelly a lot, but my favorite is to use smokies with apple jelly and mustard (1 part apple jelly to 1/2 to 2/3 part regular prepared mustard; you can substitute a few tablespoons spicy mustard for more kick). Any way you make 'em, they're a fun and yummy little guilty pleasure! :D

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DISCOBUNNY

Cooking Level: Intermediate

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Reviewed: Apr. 2, 2008

This is a common pot-luck dish we'll throw together. It's always popular, and very easy.

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Knowles

Cooking Level: Intermediate

Living In: Tacoma, Washington, USA

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Reviewed: Mar. 8, 2008

I thought it was good but a bit sweet. I think I would have liked it better with chili sauce instead of mustard.

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ANANTADHARMA

Cooking Level: Intermediate

Home Town: Portage, Wisconsin, USA

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Reviewed: Sep. 30, 2007

Just average, guess I like better food.

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Snow likes to cook

Cooking Level: Expert

Home Town: Olean, New York, USA

Living In: Pueblo West, Colorado, USA

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Reviewed: May 18, 2006

This is very similiar to a family recipe we use. Instead of mustard we use Heinz Chili Sauce (comes in a glass jar like the cocktail sauce).

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Jenn E.

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Reviewed: Dec. 31, 2005

These are pretty good. Perhaps a bit mustardy, but I enjoyed them.

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CALLIEW

Cooking Level: Expert

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Reviewed: Dec. 16, 2005

I had always heard rave reviews about similar recipes so I tried it, and it was nice but not something I'd crave at a party or for snacking on at home.

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May S.

Living In: Charlotte, North Carolina, USA

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Reviewed: Feb. 1, 2005

A bit wierd and smelly while cooking, but ultimately was delicious!

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PRACTICINGJOY

Cooking Level: Intermediate

Home Town: Everett, Washington, USA

Living In: Shoreline, Washington, USA

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Reviewed: Oct. 17, 2004

i didnt like them but there were several others that did they went over well

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NIXKIX69

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Reviewed: Aug. 9, 2004

This recipe has been in my husband's family for years...everyone always LOVES it!!!!!!!!

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MATTHEWSMAMA

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Reviewed: Jan. 11, 2004

I like these better wrapped in crescent dough, each triangle cut in half lengthwise, baked until golden brown, then dip them in the jelly and mustard mixture or duck sauce mixed with hot mustard.

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Wilemon

Cooking Level: Expert

Home Town: Afton, Virginia, USA

Living In: Larkspur, Colorado, USA

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Reviewed: Jan. 24, 2003

My grandmother used to make this recipe and I was sorry that we had lost it when we lost her. I didn't realize how easy it was to make but was a big hit with the family this Christmas. Personally I don't eat cocktail franks or any meat for that matter but for those who do this is an easy and tasty recipe. I melted the jelly and mustard on the stove and then transferred everything to a crockpot. My husband ate the leftovers for several days (I used three pounds of wieners.)

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EDLYN

Cooking Level: Expert

Home Town: San Francisco, California, USA

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Reviewed: Dec. 27, 2000

This is really popular at our family gatherings. We've made it using cranberry sauce instead of grape jelly with absolutely awsome results. Ann Marie is right.... don't tell your guests what's in the sauce or they won't try it. The best part is it only takes minutes to prepare and can be done very easily in the microwave.

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