What are good hotdog recipes?!
What are the best franksWww@FoodAQ@Com
Answers:
The best are in the red casings!.
Here are hot dog recipes
Stuffed Hot Dogs
8 slices of bacon
8 hotdogs
2 cups stuffing
Partially cook bacon in microwave or in a skillet and set aside!.
Prepare stuffing mix according to package directions!.Slit the hotdogs lengthwise without cutting all the way through!.Using about 2 tablespoons of stuffing mix,fill the centers of each hotdog!.Wrap partially cooked bacon around each hotdog and secure with a toothpick at each end!. Grill,turning several times untill bacon is browned!.
Franks And Corn Bread
2 cans (16 ounces each) pork and beans
1 package (12 ounces) hot dogs, halved lengthwise and sliced
2 tablespoons brown sugar
2 tablespoons Worcestershire sauce
2 tablespoons prepared mustard
1 package (8-1/2 ounces) corn bread/muffin mix
1 cup (4 ounces) shredded cheddar cheese
In a bowl, combine the first five ingredients; mix well!. Transfer to a greased 9-in!. square baking dish!. Prepare corn bread batter according to package directions; stir in cheese!. Drop by spoonfuls onto bean mixture!. Bake, uncovered, at 350 for 40-45 minutes or until heated through!. Yield: 6 servings!.
Swirly dogs!
1 (11oz) pkg refrigerated corn-bread twist dough
8 beef hot dogs
ketchup
mustard
Preheat oven to 375!. Unroll pkg of dough; seperate it to form 16 strips!. Depending on size of hot dogs, you'll need up to 2 strips of dough for each ohot dog!. Start wrapping at one endn of a hot dog using 1 sdtrip of dough; when it runs out, overlap t with a 2nd piece of dough so that the pieces stick together!. The dough will spiral around the hot dog & not completely cover it!. Place the wrapped hot dog on a baking sheet!. Repeat with the remaining hot dogs & dough!.
Bake on a rack in center of oven until they sizzle & dough is lightly golden brown, 16-18 minutes!.
Serve with ketchup & mustard!.
Www@FoodAQ@Com
Here are hot dog recipes
Stuffed Hot Dogs
8 slices of bacon
8 hotdogs
2 cups stuffing
Partially cook bacon in microwave or in a skillet and set aside!.
Prepare stuffing mix according to package directions!.Slit the hotdogs lengthwise without cutting all the way through!.Using about 2 tablespoons of stuffing mix,fill the centers of each hotdog!.Wrap partially cooked bacon around each hotdog and secure with a toothpick at each end!. Grill,turning several times untill bacon is browned!.
Franks And Corn Bread
2 cans (16 ounces each) pork and beans
1 package (12 ounces) hot dogs, halved lengthwise and sliced
2 tablespoons brown sugar
2 tablespoons Worcestershire sauce
2 tablespoons prepared mustard
1 package (8-1/2 ounces) corn bread/muffin mix
1 cup (4 ounces) shredded cheddar cheese
In a bowl, combine the first five ingredients; mix well!. Transfer to a greased 9-in!. square baking dish!. Prepare corn bread batter according to package directions; stir in cheese!. Drop by spoonfuls onto bean mixture!. Bake, uncovered, at 350 for 40-45 minutes or until heated through!. Yield: 6 servings!.
Swirly dogs!
1 (11oz) pkg refrigerated corn-bread twist dough
8 beef hot dogs
ketchup
mustard
Preheat oven to 375!. Unroll pkg of dough; seperate it to form 16 strips!. Depending on size of hot dogs, you'll need up to 2 strips of dough for each ohot dog!. Start wrapping at one endn of a hot dog using 1 sdtrip of dough; when it runs out, overlap t with a 2nd piece of dough so that the pieces stick together!. The dough will spiral around the hot dog & not completely cover it!. Place the wrapped hot dog on a baking sheet!. Repeat with the remaining hot dogs & dough!.
Bake on a rack in center of oven until they sizzle & dough is lightly golden brown, 16-18 minutes!.
Serve with ketchup & mustard!.
Www@FoodAQ@Com
BACARDI FRANKS
1 onion, chopped
Tabasco or hot sauce
1 c!. rum
1 c!. catsup
1 c!. brown sugar
Beef franks
Cook all ingredients for 30 minutes!. Chopped beef franks into the ingredients, cook for 30 more minutes!. Serve hot or cold!.
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BARBECUED FRANKS OVER RICE
1 can (12 oz!.) tomato sauce
1 c!. water
1 med!. onion, finely chopped
1/2 c!. chopped celery
2 tbsp!. brown sugar
2 tbsp!. prepared mustard
1 tbsp!. Worcestershire sauce
1 tsp!. liquid smoke
2 lbs!. franks, sliced diagonally in 1 inch pieces
4 c!. hot cooked rice
Combine first 8 ingredients in saucepan!. Cover; simmer slowly until onions and celery are tender, about 20 minutes!. Add franks and continue cooking 15 minutes more!. Serve over beds of hot fluffy rice!. Makes 6 servings!.
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BOURBON FRANKS
1 (14 oz!.) bottle catsup
1 c!. bourbon
1 c!. dark brown sugar
4 (8 oz!.) pkg!. miniature cocktail franks
Or use 2 (16 oz!.) packages regular franks, cut into 1-inch chunks
In large saucepan, mix all ingredients except franks!. Cover and simmer at least 2 hours, stirring occasionally!. (Can be made ahead to this point!. Cool and refrigerate up to 24 hours or freeze up to 1 year!. Reheat sauce until hot!.)
Add franks and simmer until heated through, about 5 minutes!. To serve, spoon into chafing dish!. Serve with wood picks!. Makes about 64 appetizer servings!. About 70 calories each!.
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CREOLE FRANKS
3 slices bacon
2/3 c!. onion, chopped
1 1/3 c!. pineapple juice
1 c!. catsup
Dash of chili powder
1 lb!. franks
4 tbsp!. chopped green peppers
Pineapple chunks
Rice
Cook bacon until almost done; dice!. Add onions and cook until tender!. Stir in juice, catsup and chili!. Cut franks into bite size pieces and add to sauce!. Cover and bring to a boil!. Add chopped pepper and pineapple!. Simmer 8 to 10 minutes!. Serve hot over rice!. Serves 6!.
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HONEY GLAZED FRANKS
1 c!. orange juice
1/3 c!. honey
1/2 c!. Madeira wine
1/4 tsp!. oregano
2 tbsp!. prepared mustard
1 lb!. cocktail franks
Heat all ingredients except franks in skillet over low heat until slightly thick syrup forms (2 - 2 1/2 minutes on simmer)!. Stir frequently!. Add the franks and continue heating and stirring until they become nicely glazed all over!. Serve hot with toothpicks!. Keep hot in chafing dish!.
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PIZZA FRANKS
1 tbsp!. butter
1/4 c!. chopped onion
1/4 c!. chopped green pepper
1/4 tsp!. dried oregano, crushed
1 (16 oz!.) pkg!. turkey franks
Jarred pizza sauce
1/2 c!. shredded Mozzarella cheese or Cheddar and Mozzarella mixture
Hot dog buns (optional)
Melt butter in small saucepan over medium heat!. Add onion, green pepper, and oregano!. Cook and stir until just tender, about 3 minutes!. Heat oven to 350 degrees!. Make a lengthwise slit in each frank, being careful not to cut through underside!. Spread about 1 teaspoon pizza sauce in each frank opening!. Stuff with part of the cheese!.
Add vegetable mixture, dividing evenly between franks!. Place in 11 x 7 inch baking dish and sprinkle franks with remaining cheese!. Bake, uncovered, for 15 to 20 minutes!. Serve in buns or cut each frank into 5 pieces and serve as snack!. Yields: 8 stuffed franks!.
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SWEET CHILI FRANKS
12 oz!. bottle chili sauce
7 oz!. jar grape jelly
2 tsp!. lemon juice
1 tbsp!. cornstarch
1 lb!. franks, cut in fourths
Combine chili sauce, jelly and lemon juice in saucepan!. Heat until jelly melts and sauce is heated through, about 5 minutes!. Slowly stir about 1/4 cup hot sauce into cornstarch; blend into hot mixture in saucepan!. Cook until sauce thickens!. Add franks and heat until glazed, about 10 minutes!. Makes 1 3/4 cups sauce!.
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SWEET AND SOUR PARTY FRANKS
1 (6 oz!.) jar currant jelly
1 (10 oz!.) jar prepared mustard
2 lbs!. (16 to 20) franks, cut into 1 inch diagonal slices
Combine jelly and mustard in 3 quart glass casserole!. Stir well to blend!. Microwave 1 to 2 minutes or until mixture can be stirred smooth!. Add sliced franks, stirring gently to coat!. Cover and microwave 5 to 7 minutes, stirring every 2 minutes until heated through!. Serve hot!.
Makes about 80 appetizers!. Preparation time: 3 to 5 minutes!. Cooking time: 6 to 9 minutes!. Oven setting: high (100% power)!.
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TANGY COCKTAIL FRANKS
1 jar (12 oz!.) red currant jelly
1/4 c!. prepared mustard
1/4 tsp!. ground allspice
1 can (20 oz!.) pineapple chunks, drained
1 pkg!. (12 oz!.) cocktail franks
In large skillet, over medium-low heat, melt jelly!. Add mustard, allspice; mix well!. Stir pineapple and franks into skillet and cook until heated through, about 10 minutes!. Serve hot!.
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CONEY ISLAND FRANKS
1 (1 lb!., 4 oz!.) can chili con carne
1 (6 oz!.) can tomato paste
1 tsp!. prepared mustard
1/2 tsp!. salt
1 lb!. frankfurters
8-10 buns
In saucepan, mix chili, tomato paste, mustard and salt!. make diagonal cuts 1/4 inch deep in each weiner!.Www@FoodAQ@Com
1 onion, chopped
Tabasco or hot sauce
1 c!. rum
1 c!. catsup
1 c!. brown sugar
Beef franks
Cook all ingredients for 30 minutes!. Chopped beef franks into the ingredients, cook for 30 more minutes!. Serve hot or cold!.
~~~~~~~~~~~~~~~~~~~
BARBECUED FRANKS OVER RICE
1 can (12 oz!.) tomato sauce
1 c!. water
1 med!. onion, finely chopped
1/2 c!. chopped celery
2 tbsp!. brown sugar
2 tbsp!. prepared mustard
1 tbsp!. Worcestershire sauce
1 tsp!. liquid smoke
2 lbs!. franks, sliced diagonally in 1 inch pieces
4 c!. hot cooked rice
Combine first 8 ingredients in saucepan!. Cover; simmer slowly until onions and celery are tender, about 20 minutes!. Add franks and continue cooking 15 minutes more!. Serve over beds of hot fluffy rice!. Makes 6 servings!.
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BOURBON FRANKS
1 (14 oz!.) bottle catsup
1 c!. bourbon
1 c!. dark brown sugar
4 (8 oz!.) pkg!. miniature cocktail franks
Or use 2 (16 oz!.) packages regular franks, cut into 1-inch chunks
In large saucepan, mix all ingredients except franks!. Cover and simmer at least 2 hours, stirring occasionally!. (Can be made ahead to this point!. Cool and refrigerate up to 24 hours or freeze up to 1 year!. Reheat sauce until hot!.)
Add franks and simmer until heated through, about 5 minutes!. To serve, spoon into chafing dish!. Serve with wood picks!. Makes about 64 appetizer servings!. About 70 calories each!.
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CREOLE FRANKS
3 slices bacon
2/3 c!. onion, chopped
1 1/3 c!. pineapple juice
1 c!. catsup
Dash of chili powder
1 lb!. franks
4 tbsp!. chopped green peppers
Pineapple chunks
Rice
Cook bacon until almost done; dice!. Add onions and cook until tender!. Stir in juice, catsup and chili!. Cut franks into bite size pieces and add to sauce!. Cover and bring to a boil!. Add chopped pepper and pineapple!. Simmer 8 to 10 minutes!. Serve hot over rice!. Serves 6!.
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HONEY GLAZED FRANKS
1 c!. orange juice
1/3 c!. honey
1/2 c!. Madeira wine
1/4 tsp!. oregano
2 tbsp!. prepared mustard
1 lb!. cocktail franks
Heat all ingredients except franks in skillet over low heat until slightly thick syrup forms (2 - 2 1/2 minutes on simmer)!. Stir frequently!. Add the franks and continue heating and stirring until they become nicely glazed all over!. Serve hot with toothpicks!. Keep hot in chafing dish!.
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PIZZA FRANKS
1 tbsp!. butter
1/4 c!. chopped onion
1/4 c!. chopped green pepper
1/4 tsp!. dried oregano, crushed
1 (16 oz!.) pkg!. turkey franks
Jarred pizza sauce
1/2 c!. shredded Mozzarella cheese or Cheddar and Mozzarella mixture
Hot dog buns (optional)
Melt butter in small saucepan over medium heat!. Add onion, green pepper, and oregano!. Cook and stir until just tender, about 3 minutes!. Heat oven to 350 degrees!. Make a lengthwise slit in each frank, being careful not to cut through underside!. Spread about 1 teaspoon pizza sauce in each frank opening!. Stuff with part of the cheese!.
Add vegetable mixture, dividing evenly between franks!. Place in 11 x 7 inch baking dish and sprinkle franks with remaining cheese!. Bake, uncovered, for 15 to 20 minutes!. Serve in buns or cut each frank into 5 pieces and serve as snack!. Yields: 8 stuffed franks!.
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SWEET CHILI FRANKS
12 oz!. bottle chili sauce
7 oz!. jar grape jelly
2 tsp!. lemon juice
1 tbsp!. cornstarch
1 lb!. franks, cut in fourths
Combine chili sauce, jelly and lemon juice in saucepan!. Heat until jelly melts and sauce is heated through, about 5 minutes!. Slowly stir about 1/4 cup hot sauce into cornstarch; blend into hot mixture in saucepan!. Cook until sauce thickens!. Add franks and heat until glazed, about 10 minutes!. Makes 1 3/4 cups sauce!.
~~~~~~~~~~~~~~~~~
SWEET AND SOUR PARTY FRANKS
1 (6 oz!.) jar currant jelly
1 (10 oz!.) jar prepared mustard
2 lbs!. (16 to 20) franks, cut into 1 inch diagonal slices
Combine jelly and mustard in 3 quart glass casserole!. Stir well to blend!. Microwave 1 to 2 minutes or until mixture can be stirred smooth!. Add sliced franks, stirring gently to coat!. Cover and microwave 5 to 7 minutes, stirring every 2 minutes until heated through!. Serve hot!.
Makes about 80 appetizers!. Preparation time: 3 to 5 minutes!. Cooking time: 6 to 9 minutes!. Oven setting: high (100% power)!.
~~~~~~~~~~~~~~~~~
TANGY COCKTAIL FRANKS
1 jar (12 oz!.) red currant jelly
1/4 c!. prepared mustard
1/4 tsp!. ground allspice
1 can (20 oz!.) pineapple chunks, drained
1 pkg!. (12 oz!.) cocktail franks
In large skillet, over medium-low heat, melt jelly!. Add mustard, allspice; mix well!. Stir pineapple and franks into skillet and cook until heated through, about 10 minutes!. Serve hot!.
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CONEY ISLAND FRANKS
1 (1 lb!., 4 oz!.) can chili con carne
1 (6 oz!.) can tomato paste
1 tsp!. prepared mustard
1/2 tsp!. salt
1 lb!. frankfurters
8-10 buns
In saucepan, mix chili, tomato paste, mustard and salt!. make diagonal cuts 1/4 inch deep in each weiner!.Www@FoodAQ@Com
New York Style Hot Dog Onions
1 vidalia or spanish onion, sliced thin water to cover onions 1/2 cup ketchup 1 cup barbecue sauce (I prefer Bullseye) 3 shakes of Worcestershire sauce dash of crushed red pepper flakes
Slice onions and place in skillet/saucepan!.
Cover with water!.
Heat on high until onions are soft and most of the water has evaporated!.
Add remaining ingredients and simmer 5 minutes!.
Stir occassionally!.
Hot Diggity Barbecued Franks
1 cup ketchup
1 cup water
1 small onion, hcopped
1 Tbs!. Worcestershire sauce
1/4 cup brown sugar
2 tsp!. dry mustard
1 tsp!. paprika
1 tsp!. chili powder
1 clove garlic, chopped fine
1 tsp!. seasoned salt
2 lbs!. frankfurters
Toasted hot dog rolls
Mix ketchup, water, onion, Worcestershire sauce, vinegar, brown
sugar, dry mustard, paprika, chili powder, garlic and seasoned salt!.
Let simmer slowly at side of grill in covered pan 1/2 hour before
using!. Dip frankfurters into sauce and grill about 4" from hot coals
10 minutes or until nicely browned!. Brush frequently with sauce
while cooking!. Or!.!.!.!.heat frankfurters in sauce in skillet or
saucepan until plump and heated through!. Serve on toasted hot dog
rolls
Saucy Franks
3 slices bacon, diced
1/2 cup chopped onion
2 tablespoons chopped green bell pepper
3/4 cup unsweetened pineapple juice
1/2 cup catsup
1/8 teaspoon chili powder
10 hot dogs, sliced into 1/2-inch pieces
10 hamburger buns
Cook bacon until crispy!. Add onion and green pepper; cook until limp!. Add pineapple juice, catsup and chili powder!. Add hot dog slices; cover and bring to a boil!. Lower heat and simmer 8 to 10 minutes!.
Spoon onto warm hamburger buns!. Sprinkle with cheese if desired!.
Dogs in a Sweater
1 (11 ounce) package refrigerated breadstick dough
8 hot dogs
8 Popsicle sticks
Catsup, mustard and/or ranch dressing
Separate dough; roll each piece into a 15-inch rope!. Insert sticks into ho dogslengthwise!. Starting at one end, wrap dough in a spiral around hot dog; pinch ends to seal!. Place 1 inch apart on a baking sht that has been coated with nonstick cooking spray!. Bake at 350 degrees F for 18 to 20 minutes!. Serve with toppings of your choice!.
Hotdogs Azteca?
1 package Azteca? Flour tortillas
1 pound hot dogs
1 (15 ounce) can chiliwith beans
8 ounces American cheese slices
Bring tortillas to room temperature!. Preheat oven to 475 degrees F!.
Spread 1 heaping teaspoon of chili on each tortilla!. Place slice of cheese on top of chili!. Set hot dog in center of cheese!. Roll up sides of tortilla and fasten with wooden picks!. Bake approximately 10 minutes until cheese is melted and tortilla is crisp!.
Serves 5 to 6!.
NOTE: For appetizers, slice in quarters
Mummy Dogs
Serves 4 to 8!.
2 tubes refrigerator roll of pizza dough
1 cup grated part-skim mozzarella cheese
1/4 cup Parmesan (part-skim) cheese
Nonstick spray
4 tablespoons pizza sauce or pasta sauce
8 hot dogs
Optional pizza toppings: onions, green peppers, olives, etc!.
1 tablespoon Italian herb seasoning mix
Preheat oven to 300 degrees F!.
Open package of pizza dough!. Grate cheese, and dice vegetables!. Spray cookie sheet with nonstick spray!. Place pizza dough on sheet and cut into 8 squares; press dough thin with fingers!. Add pizza sauce to each square!. Add hot dogs and other pizza toppings and pizza herbs to taste!. "Mummify" the hot dogs by wrapping them completely in the dough and pinching the ends!. Bake for approximately 15 minutes or until crust begins to brown!.
Serve with warm pizza sauce or pasta sauce for dip!.
Chicago Hot Dogs
All-beef hot dogs
Green sweet bell pepper, diced
Yellow onions, diced
Mustard
Sweet pickle relish
Dill pickle chips
Cucumbers, sliced thin
Iceberg lettuce, shredded
Tomatoes diced
Hot peppers (pepperoncini)
Celery salt
Steam hot dogs and put condiments on table!. NEVER USE CATSUP! Celery salt is a MUST!
Serve on poppy seed buns, if they are available
PIZZA HOT DOGS
4 hot dog buns
4 hot dogs
12 slices Mozzarella cheese
Pizza sauce
Parmesan cheese, grated
Split hot dog buns and hot dogs lengthwise!. Place layer of cheese on buns!. Add hot dog slices to each bun!. Top with pizza sauce!. Sprinkle with Parmesan cheese!. Place on broiler pan!. Broil until brown and bubbly!.
REUBEN HOT DOG
Beef hot dog and bun
Sauerkraut
Caraway seed
Russian salad dressing
Sliced Swiss cheese
Cook hot dog and place in bun!. Add sauerkraut, sprinkled with caraway seed!. Then add a little Russian dressing!. Top with a slice of Swiss cheese!. Put under broiler just long enough for cheese to melt!.
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PONYTAIL HOT DOGS
2 c!. grated mild Cheddar cheese
1/4 c!. chili sauce
1/8 tsp!. leaf oregano
8 hot dogs
8 hot dog buns
1/4 c!. pickle relish
Combine cheese, chili sauce, relish and oregano!.
Slit the hot dogs lengthwise, but cut Www@FoodAQ@Com
1 vidalia or spanish onion, sliced thin water to cover onions 1/2 cup ketchup 1 cup barbecue sauce (I prefer Bullseye) 3 shakes of Worcestershire sauce dash of crushed red pepper flakes
Slice onions and place in skillet/saucepan!.
Cover with water!.
Heat on high until onions are soft and most of the water has evaporated!.
Add remaining ingredients and simmer 5 minutes!.
Stir occassionally!.
Hot Diggity Barbecued Franks
1 cup ketchup
1 cup water
1 small onion, hcopped
1 Tbs!. Worcestershire sauce
1/4 cup brown sugar
2 tsp!. dry mustard
1 tsp!. paprika
1 tsp!. chili powder
1 clove garlic, chopped fine
1 tsp!. seasoned salt
2 lbs!. frankfurters
Toasted hot dog rolls
Mix ketchup, water, onion, Worcestershire sauce, vinegar, brown
sugar, dry mustard, paprika, chili powder, garlic and seasoned salt!.
Let simmer slowly at side of grill in covered pan 1/2 hour before
using!. Dip frankfurters into sauce and grill about 4" from hot coals
10 minutes or until nicely browned!. Brush frequently with sauce
while cooking!. Or!.!.!.!.heat frankfurters in sauce in skillet or
saucepan until plump and heated through!. Serve on toasted hot dog
rolls
Saucy Franks
3 slices bacon, diced
1/2 cup chopped onion
2 tablespoons chopped green bell pepper
3/4 cup unsweetened pineapple juice
1/2 cup catsup
1/8 teaspoon chili powder
10 hot dogs, sliced into 1/2-inch pieces
10 hamburger buns
Cook bacon until crispy!. Add onion and green pepper; cook until limp!. Add pineapple juice, catsup and chili powder!. Add hot dog slices; cover and bring to a boil!. Lower heat and simmer 8 to 10 minutes!.
Spoon onto warm hamburger buns!. Sprinkle with cheese if desired!.
Dogs in a Sweater
1 (11 ounce) package refrigerated breadstick dough
8 hot dogs
8 Popsicle sticks
Catsup, mustard and/or ranch dressing
Separate dough; roll each piece into a 15-inch rope!. Insert sticks into ho dogslengthwise!. Starting at one end, wrap dough in a spiral around hot dog; pinch ends to seal!. Place 1 inch apart on a baking sht that has been coated with nonstick cooking spray!. Bake at 350 degrees F for 18 to 20 minutes!. Serve with toppings of your choice!.
Hotdogs Azteca?
1 package Azteca? Flour tortillas
1 pound hot dogs
1 (15 ounce) can chiliwith beans
8 ounces American cheese slices
Bring tortillas to room temperature!. Preheat oven to 475 degrees F!.
Spread 1 heaping teaspoon of chili on each tortilla!. Place slice of cheese on top of chili!. Set hot dog in center of cheese!. Roll up sides of tortilla and fasten with wooden picks!. Bake approximately 10 minutes until cheese is melted and tortilla is crisp!.
Serves 5 to 6!.
NOTE: For appetizers, slice in quarters
Mummy Dogs
Serves 4 to 8!.
2 tubes refrigerator roll of pizza dough
1 cup grated part-skim mozzarella cheese
1/4 cup Parmesan (part-skim) cheese
Nonstick spray
4 tablespoons pizza sauce or pasta sauce
8 hot dogs
Optional pizza toppings: onions, green peppers, olives, etc!.
1 tablespoon Italian herb seasoning mix
Preheat oven to 300 degrees F!.
Open package of pizza dough!. Grate cheese, and dice vegetables!. Spray cookie sheet with nonstick spray!. Place pizza dough on sheet and cut into 8 squares; press dough thin with fingers!. Add pizza sauce to each square!. Add hot dogs and other pizza toppings and pizza herbs to taste!. "Mummify" the hot dogs by wrapping them completely in the dough and pinching the ends!. Bake for approximately 15 minutes or until crust begins to brown!.
Serve with warm pizza sauce or pasta sauce for dip!.
Chicago Hot Dogs
All-beef hot dogs
Green sweet bell pepper, diced
Yellow onions, diced
Mustard
Sweet pickle relish
Dill pickle chips
Cucumbers, sliced thin
Iceberg lettuce, shredded
Tomatoes diced
Hot peppers (pepperoncini)
Celery salt
Steam hot dogs and put condiments on table!. NEVER USE CATSUP! Celery salt is a MUST!
Serve on poppy seed buns, if they are available
PIZZA HOT DOGS
4 hot dog buns
4 hot dogs
12 slices Mozzarella cheese
Pizza sauce
Parmesan cheese, grated
Split hot dog buns and hot dogs lengthwise!. Place layer of cheese on buns!. Add hot dog slices to each bun!. Top with pizza sauce!. Sprinkle with Parmesan cheese!. Place on broiler pan!. Broil until brown and bubbly!.
REUBEN HOT DOG
Beef hot dog and bun
Sauerkraut
Caraway seed
Russian salad dressing
Sliced Swiss cheese
Cook hot dog and place in bun!. Add sauerkraut, sprinkled with caraway seed!. Then add a little Russian dressing!. Top with a slice of Swiss cheese!. Put under broiler just long enough for cheese to melt!.
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PONYTAIL HOT DOGS
2 c!. grated mild Cheddar cheese
1/4 c!. chili sauce
1/8 tsp!. leaf oregano
8 hot dogs
8 hot dog buns
1/4 c!. pickle relish
Combine cheese, chili sauce, relish and oregano!.
Slit the hot dogs lengthwise, but cut Www@FoodAQ@Com
Venezuela Hot Dog
catsup (ketchup)
mustard
mayonnaise
crushed regular potato chips
shredded chopped raw green cabbage
chopped raw onions
boiled hot dog
steamed hot dog bun (split opened)
Start with opened steamed hot dog bun!. Add boiled hot dog!. Add chopped onions!. Add shredded chopped green cabbage!. Add crushed regular potato chips!. Add mayonnaise!. Add mustard!. Add catsup (ketchup)!. Eat and enjoy!.
*This is eaten in Venezuela, South America!.*
1!. Venezuela Dogs (Hot Dogs)
2!. Venezuelan Dogs (Hot Dogs)Www@FoodAQ@Com
catsup (ketchup)
mustard
mayonnaise
crushed regular potato chips
shredded chopped raw green cabbage
chopped raw onions
boiled hot dog
steamed hot dog bun (split opened)
Start with opened steamed hot dog bun!. Add boiled hot dog!. Add chopped onions!. Add shredded chopped green cabbage!. Add crushed regular potato chips!. Add mayonnaise!. Add mustard!. Add catsup (ketchup)!. Eat and enjoy!.
*This is eaten in Venezuela, South America!.*
1!. Venezuela Dogs (Hot Dogs)
2!. Venezuelan Dogs (Hot Dogs)Www@FoodAQ@Com
My favorite hot dogs are Hebrew National all beef!. I like them steamed, grilled on the barbecue, fried in a pan (I split them lengthwise when I fry them), wrapped in a refrigerator crescent roll and baked or nuked in a wet paper towel!. They're great speared on a stick and cooked over a campfire!.
I love them with baked beans, or mashed potatoes, on a bun, or just naked without anything!. If on a bun, I like any or all of the following - mustard, sweet relish, butter and onions!. No catsup - ever!Www@FoodAQ@Com
I love them with baked beans, or mashed potatoes, on a bun, or just naked without anything!. If on a bun, I like any or all of the following - mustard, sweet relish, butter and onions!. No catsup - ever!Www@FoodAQ@Com
the best franks are hebrew national or nathans beef franks!. rachel ray has a great hot dog recipe!. don't know the name but it includes mac and cheese!.on the food network website check out rachel rays 30 minute meals!.i was surprised it is pretty good!.i always watch the food network and get inspiration for my meals!. take someone else's recipe and add or omit the things you like and you have a meal that can be quite tasty!. Www@FoodAQ@Com
any made with real beef not chicken & turkey!. However I have had some that were too salty!. Not good w/ brands--just whatever's on sale!.
I usually just nuke 'em but I think boiling is great if you have the extra minute or 2!.
Word of warning if you like 'em pan-fried like my brother!. I fried some in his honor but after cooling the outside of them became tuff & hard like a freekn shell! I had like 12 leftover & they couldn't even be eaten later!Www@FoodAQ@Com
I usually just nuke 'em but I think boiling is great if you have the extra minute or 2!.
Word of warning if you like 'em pan-fried like my brother!. I fried some in his honor but after cooling the outside of them became tuff & hard like a freekn shell! I had like 12 leftover & they couldn't even be eaten later!Www@FoodAQ@Com