Dee Posted April 25, 2003 Share Posted April 25, 2003 1. Hot Dog Provencale 8 Hot Dogs 8 Slices Bacon 1 cup Minced Onion 1 Clove Minced Garlic One 8 oz Can Tomato 1/2 tsp Salt 1 Dash Pepper Fry bacon, onion and garlic until bacon is crisp. Drain most of bacon fat. Stir in tomatoes, salt and pepper. Heat to a boil, reduce heat and simmer about 10 minutes. Add hot dogs; cover and simmer about 15 min. 2. 7th Inning Hot Dogs 2 8oz. cans refrigerated crescent dinner rolls 8 Cheese-filled or regular hot dogs, cut in half Heat oven to 375F. Separate dough into 8 rectangles; firmly press perforations to seal. Cut each rectangle in half lenghwise. Place a hot dog half lengthwise on 1 end of dough strip. Fold dough in half over hot dog. Press short edges to seal, leaving sides open. Place on ungreased cookie sheet. Bake at 375 for 11 - 13 minutes or until golden brown. Makes 16. Serve with ketchup, mustard and pickle relish, if desired 3. Spanish Hot Dogs + Rice 2 - 3 tbsp. melted butter 1/2 lb. hot dogs sliced 1/2" thick 3/4 c. diced green pepper 3/4 c. diced onion 1 diced garlic clove 1 16oz. can plain stewed tomatoes 2 tsp. salt 1/8 tsp. sweet marjoram 1 tsp. chili powder enough hot cooked rice for 4 people Saute hot dogs, pepper, onion and garlic in the butter. Add tomatoes, salt, marjoram and chili powder. Simmer for about 5 minutes. Add cooked rice and stir to blend. 4. Creole Hot Dogs and Rice 3/4 diced onion 1 tabsp. + 1 tsp. Cajun seasoning 4 diced slices bacon 4 sliced hot dogs 2 c. cooked rice 1 15oz. can diced tomatoes, with juice 2 1/4 tsp. dried basil Cook bacon in a heavy nonstick skillet over medium high heat 5 - 6 minutes, or until bacon is slightly crisp. Using a slotted spoon, transfer bacon to a bowl. Set aside. Saute onion in bacon drippings 4 - 5 minutes or until onion is softened. Stir in seasoning and sliced hot dogs and cook 2 minutes. Add rice, bacon, and tomatoes and cook 3 - 4 minutes, or until heated through. Remove from heat. Stir in basil and serve. 5. Italian Tofu Hot Dogs 4 medium sliced potatoes 1 large thinly sliced onion 1 thinly sliced green pepper 6 sliced fat free tofu hot dogs 2 loaves pizza bread or 4 large pitas, cut into 1/2's Place potatoes in a microwave safe dish. Cover and microwave on high for 8 - 10 minutes or until potatoes are done. Coat a LARGE non stick frying pan with a little cooking spray.Add onions and saute until they begin to turn brown. Add pepper, potatoes and tofu dogs. Cook until all is hot. Stuff into bread or pitas. Serve with some ketchup, mustard or spaghetti sauce, if desired. 6. Glamour Dogs 1/2 c. crushed corn chips 1/2 medium minced onion 1/4 c. tomato sauce 1 c. grated Cheddar cheese 1 tsp. Worchestershire sauce 10 hot dogs, split lenghtwise Mix all ingredients except hot dogs together. Heat oven to 350. Place the hot dogs into a baking dish and fill each dog with the mixture. Bake about 12 minutes. Serves 10. 7. Joan Lunden's Paprikash 1 medium diced onion 2 tbsp. butter 1 sliced green pepper salt, pepper, and paprika to taste 2 or 3 diced potatoes 1 20oz. canwhole tomatoes, chopped, reserving juice water 6 - 8 sliced hot dogs Simmer onion in butter. Add green pepper, salt, pepper, and paprika. Add potatoes. Mix in tomatoes and juice. Add enough water to cover. Simmer 30 minutes or until potatoes are tender. Add hot dogs, cook another 8 minutes. Serves 6. 8. Hot Dog Ramen Boil about 2 cups of water. Throw in a hot dog, some frozen vegetables, and then the noodles. When everything seems done, drain almost all the water. Cut the hot dogs up and add 1/2 of the "seasoning packet." This works best with the "creamy chicken" or "chicken mushroom" varieties. 9. Hot Dog Soup #1 1 tbsp. Olive oil 1 chopped small onion 2 choppped small carrots 1 chopped small celery stalk 1/4 tsp. thyme 1/4 tsp. oregano 3 1/2 c. chicken broth 1 c. water 6 small red potatoes, cut into cubes 1/4 lb. green beans, cut into 1 inch pieces 1/2 c. frozen whole kernel corn 1/2 c. cooked elbow macaroni 1 tbsp. dried parsley 4 hot dogs, sliced into bite size chunks 1/4 tsp. ground black pepper salt to taste Heat oil in stockpot and saute hot dogs until brown. Remove from heat. Add onions, carrots, celery, thyme, and oregano. Cover and cook over medium heat until the onion is tender and transparent, just a few minutes. Add broth, water and potatoes. Brng to a boil. Reduce heat and simmer until potatoes are cooked. Add green beans and cook 5 minutes. Add corn and macaroni. Cook another 5 minutes. Stir in parsley, hot dogs, and 1/4 tsp. pepper. Heat through. Add salt to taste. Makes 6 servings. 10. Bacon Wrapped Hot Dogs 8 hot dogs prepared yellow mustard 1/4 c. finely minced raw onion 4 slices American cheese, folded in half, separate, and fold in half again (you should have 2 thin slices of 8 piles) 8 slices raw bacon 8 hot dog buns Cut a slit in each hot dog, being careful not to cut all the way through. Place the amount of mustard you desire in the cut. Sprinkle the onion evenly among the dogs, on top of the mustard. Place the cheese on topof the onions. Wrap one slice of bacon diagonally around each hot dog. Place on a baking pan and bake at 350 to desired doneness. Makes 8 servings. 11. Hot Dog Hash 6 sliced hot dogs oil or butter 6 potatoes, peeled and cubed 1 medium chopped mild onion 1 dash salt and pepper, or to taste 1 dash garlic powder, or to taste Partially boil the potatoes until slightly tender when pierced with a fork. Place just a coating of oil in a frying pan and heat. Add onion, hot dogs and potatoes. Cook until potatoes are golden. Makes 4 servings. 12. Potato Dogs 2 c. leftover mashed potatoes 1/2 tsp. dry mustard 8 hot dogs paprika grated Cheddar or Parmesan cheese Mix the potatoes and mustard together. Split hot dogs the long way not quite all the way through. Fill split with potatoes mixture. Sprinkle tops with paprika. Bake in 375 for about 15 minutes or until heated through and slightly browned on top. Top with some grated cheese. Makes 8 servings. 13. Corn Dogs #1 1 c. corn meal 1 c. flour 2 tbsp. sugar 2 tsp. baking powder 1/2 tsp. salt 1 slightly beaten egg 1 c. milk 2 tbsp. melted shortening 8 hot dogs wooden skewers Mix corn meal with flour, sugar, baking powder and salt. Add egg and milk; blend in melted shortening. Mix well. Skewer hot dogs and dip in batter. Stand skewer side up and fry in deep-fat fryer at 350F (175C) until golden brown, about 2 or 3 minutes. Drain on paper towels and serve hot. Makes 8 servings. 14. Hot Dogs in Barbeque 1/4 lbs. ground beef 1/4 c. chopped onion 1 tbsp. brown sugar 2 tsp. vinegar 1 small can tomato paste one can of water 1 tbsp. dry mustard 3/4 tsp. salt 8 hot dogs Brown ground beef and onion. Then all other ingredients and combine. Place in a baking dish and bake, covered, at 350 for 45 minutes. Makes 8 servings. 15. Crown of Franks 2 dozen franks large needle threaded with string 1 16oz. can sauerkraut 1 12oz. bag frozen tator tots Lay the franks side by side on a heavy baking sheet or in a baking pan. Sew the franks 1/2 inch from top, and 1/2 inch from bottom, leaving about 2 inches of string on each end. Tie the ends of the strings together. Stand up on one end. Stuff the middle with sauerkraut. Place tator tots around the outside edges of franks. Bake at 375 for 20 minutes. 16. Barbequed Hot Dogs #1 2 tbsp. butter 1/2 chopped onion 8 - 10 hot dogs 1 tsp. prepared yellow mustard 1 10 3/4oz. can condensed tomato soup 1/2 tsp. Worcestershire sauce 1 tbsp. molasses 1/2 tsp. vinegar 1/2 soup can water 4 drops hot sauce Melt butter. Cook onion and hot dogs in butter until the onion is cooked and hot dogs are browned. Mix the remaining ingredients together in a bowl. Pour over the hot dogs and simmer for 15 minutes. Stir often. Serves 8 - 10. This may be made completely on the stovetop, or mix everything together and bake in the oven. xxx 17. Creamy Skillet Dogs 1, 10 3/4oz. can condensed cream of celery soup 3/4 c. water 1 tbsp. butter or margarine 1 pound beef franks, cut into 1/2 inch pieces 3/4 c. uncooked long grain rice 1 10oz. package frozen peas 1, 4 1/2oz. jar sliced mushrooms, drained 1 c. shredded Cheddar cheese, (4 ounces) In a skillet, combine soup, water and butter; and bring to a boil. Add the franks and rice. Reduce heat; cover and simmer for 15 - 18 minutes or until rice is almost tender. Stir in peas and mushrooms. Cover and simmer 15 minutes or until rice is tender and peas are heated through. Sprinkle with cheese. Cover and let stand until cheese melts. Makes 4 - 6 servings. 18. Pizza Dogs 2 tubes refrigerator roll of pizza dough 1 cup grated part-skim mozzarella cheese 1/4 cup Parmesan (part-skim) cheese Non-stick spray 4 tbsp. pizza sauce or pasta sauce 8 hot dogs Optional pizza toppings: onions, green peppers, olives, etc. 1 tbsp Italian herb seasoning mix (or your own mix of oregano, thyme, parsley, etc.) Preheat oven to 300 degrees F. Open package of pizza dough, gather ingredients, grate cheese, and dice vegetables. Spray cookie sheet with non-stick 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. Wrap the hot dogs completely in the dough and pinching the ends. Bake for approximately 15 minutes or until crust begins to brown. Serve with warm pizza sauce for dip. Serves 6. 19. Cheddar Dog Chowder 2 c. water 2 c. potatoes 1/2 c. carrots 1/2 c. celery 1/4 c. onion Salt and pepper to taste 1/4 c. margarine 1/2 c. flour 2 c. milk 1/2 c. grated Cheddar cheese 1 c. chopped hot dogs Dice potatoes, carrots, celery and onions. Combine with water and salt and pepper. Cook together for 10-12 minutes. Make sauce over medium heat with margarine, flour and milk. Add grated Cheddar cheese. Combine sauce with vegetables and add desired meat. Heat until bubbly. Serves 6. 20. Hot Dog Noodle Stew 1 sm. pkg. noodles 1 pkg. wieners 1 can Ro-Tel tomatoes, chopped 1 sm. can tomato sauce Margarine Brown wieners in margarine, after slicing crosswise. Cook noodles. Add other ingredients to wieners and simmer. Combine noodles and sauce 21. Reuben Wieners 1 pkg. wieners 1 pkg. Swiss cheese Mustard 1 sm. can shredded kraut Rye bread, sliced Warm wieners and kraut, separately. Slice wieners lengthwise. Spread bread with mustard. Add sliced wieners, kraut and Swiss cheese. Grill on both sides until cheese is melted and bread is browned. 22. Skillet Corn Dogs This recipe is a kids' delight! All the foods kids love and it's so easy to make. Prep Time: 10 minutes Cook Time: 15 minutes Makes 8 servings Ingredients: 1 box (7 1/4 ounces) macaroni and cheese dinner 1 pound hot dogs, cut into 1-inch pieces 1 can (15 1/4 ounces) corn or Mexican-style corn, drained 2 tablespoons McCormick® 1 Step Beef Seasoning: Skillet Mac Directions: 1, Prepare macaroni and cheese as directed on package. Meanwhile, brown hot dogs in lightly oiled nonstick skillet over medium-high heat, about 4 to 5 minutes. 2. Add corn, 1 Step, and cooked macaroni and cheese. Cook and stir until heated. Quote Link to comment
Guest Guest Posted April 25, 2003 Share Posted April 25, 2003 "Crown of DOGS"???? I'm sorry, Reci, but that one just doesn't DO it for me!!! But some of the others aren't too bad. I find I don't buy as many hot dogs since the prices are so high for the better quality ones. (In our experience, most of the REALLY cheap, store-brand dogs are awful!) I'd much rather pay for chuck roast on sale for $1.60 a pound than hot dogs on sale for $1.50 a pound. Quote Link to comment
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