Hot dog recipes...
Find a Conversation
|Mon, 03-31-2003 - 9:00am|
3 baking potatoes
½ cup chopped broccoli flourettes
4 diced hot dogs
1 cup shredded cheddar cheese
1 cup sour cream
Preheat oven to 400°F/210°C/Gas 6. Wash and de-eye potatoes; pat dry. Place potatoes on middle oven rack and bake 45-60 minutes until done, turning potatoes every 15 minutes. (Do not overbake. Do not let the skins get hard and crunchy.) While potatoes are baking, prepare the rest of the ingredients.
When potatoes are done, remove from the oven and cover with a clean cloth until they are cool enough to handle. (The cloth will help keep the skin from hardening.) When potatoes are cool enough, cut in half lengthwise, and scoop out the filling, leaving enough potato for the skin to retain its shape. Set aside skins and cover with a clean cloth.
Mash the potato scoopings, mixing with ½ cup of sour cream. Add broccoli, chopped hot dogs, and ½ cup of the shredded cheddar cheese.
Scoop the mixture into the potato skins, dividing evenly. Place on a cookie sheet, spaced evenly apart, and sprinkle the remainder of the cheddar cheese on top. Bake at 400°F/210°C/Gas 6 for 15 minutes, or until cheese is thoroughly melted.
Remove from oven and garnish with the remaining sour cream and a sprig of fresh parsley.
For a different flavor, try adding 1/8 cup minced onion or 1 cup bacon bits (real ones, not the sprinkle ones that come out of a can).
Coney Island Dogs
½ pound ground beef
½ cup chopped onion
1 minced clove garlic
8 oz. can tomato sauce
1 tsp. chili powder
½ tsp. worcestershire sauce
1 pound hot dogs
In a large skillet, fry beef, onions, and garlic until brown. Drain off fat. Add tomato sauce, chili powder, and worcestershire sauce and heat thoroughly. Serve hot as a topping on your favorite cooked hot dogs.
1 lb. hot dogs or sausages or polska kilbasa, sliced in half lengthwise
2 cups chili con carne
1 cup grated cheddar or American cheese
½ cup chopped onions
1½ cup cornmeal
1½ cup flour
1½ tbsp. baking powder
¼ cup sugar
1½ tsp salt
1½ cup milk
¼ cup melted butter
Preheat oven to 425°F/220°C/Gas 7. In a large bowl, stir together flour, sugar, baking powder, salt, and cornmeal. Beat eggs slightly. Combine eggs, milk, and melted butter with dry ingredients, stirring only until moist.
Pour half of the cornmeal mixture into a greased 9" x 13" x 2" pan. Layer hot dog strips across the top. Add the chili and onions, spreading evenly. Then sprinkle the cheese over the chili.
Pour the rest of the cornmeal mixture over the top and spread evenly. Bake for 30 minutes.
Spanish Dogs & Rice
1 pound hot dogs, sliced
1 large can stewed tomatoes
1 cup water
½ cup green peppers, chopped
½ cup onion, chopped
1 cup uncooked Uncle Ben's white rice
2 tbsp margarine or butter
Gently fry sliced hot dogs, green peppers, and onions in margarine or butter until lightly browned. Add stewed tomatoes and water. Stir in rice.
Bring to boil, then reduce heat and simmer for 15 minutes. Do not raise the lid during simmering process.
Stir and serve!