Hot dog recipes...

iVillage Member
Registered: 03-19-2003
Hot dog recipes...
Mon, 03-31-2003 - 9:00am
Twice-Baked Hot Dog Surprise

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.

Serves 6.

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.

Serves 4.

Tamale 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

3 eggs

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.

Serves 4.

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!

Serves 4.

Avatar for nickel76nicky
iVillage Member
Registered: 03-27-2003
Wed, 06-04-2003 - 3:11pm
Twice baked hotdog surprise... sounds good! My daughter will like it, well with lots of cheese and leaving out the sour cream for her! :)

Thought I'd add some since it's summer and hotdogs are a bit more popular this time of year! July is also National Hot Dog Month!

My daughter will dip slices of hotdogs and bread into cheez wiz warmed in the microwave using wooden skewers... a kids fondue thing!

Cresant Dogs

My favorite is to cut the hotdogs in two (NOT lengthwise) then make a cut lengthwise BUT not all the way thru! Stick in some folded up velvetta cheese slice and roll up in the pillsbury cresants. Bake and then eat up!


10 hotdogs cut into bite-size pieces

5 med. potatoes -- cubed

4 lg. green peppers -- sm. slices

1/2 small onion -- sliced thinly

1 8 oz can tomato sauce

salt,pepper,oregano,basil,&garlic powder -- to taste


Combine all & sprinkle with oil. Cover with foil,& bake at 350F for45 min. Uncover and bake another 20-30 mins.,until browned.Serve

Octopus (hotdog)

Slit a hot dog from the ends toward the middle, leaving a space in the center that is not slit, then repeat the procedure. You are actually cutting the ends into fourths. When you cook it, it will curl up and look like legs on an octopus! Really adorable!

Serve with ramen noodles dyed green with food coloring, seaweed. (or blue for water)

Bacon Dogs

1 package hot dogs

1 package bacon

1 box brown sugar

Cut the hot dogs into thirds and the bacon slices in half. Wrap each piece of hot dog with a piece of bacon and secure with a toothpick. Place them all in a crockpot and dump the box of brown sugar over the top. Cook on low all day or night (the brown sugar melts and mixes with the bacon grease to make a wonderful sauce). (Ok, ok, so they probably aren't very healthy!!!)

Spiral Dogs

Slice hotdogs spirally,like a corkscrew. Don't cut all the way through. Roll in ketchup and then in crushed cornflakes. Bake for about 10 minutes at 400 degrees.

Cheesy Hot Dog Tote

1/2 pound hot dogs, cubed

1/2 pound sharp cheddar cheese, shredded

2 oz. jar stuffed green olives, chopped

1/2 cup frozen diced onions

1/2 cup chili sauce

1 teaspoon mustard

2 hard boiled eggs, chopped

2 tablespoons mayonnaise

4 pita rounds

heavy duty aluminum foil

Cut hot dogs into fourths lengthwise, then slice into 1/4 inch cubes. Combine with olives, eggs, mustard, mayonnaise, chili sauce and cheese, mixing well.

Cut pita rounds in half. Open pocket and fill with approximately 1/3 cup filling -- be generous.

Wrap individually in foil and refrigerate.

When grill is hot, place foil-wrapped sandwiches on grill and heat for 10 minutes.

Uncover and continue heating until pita bread is crisp and filling is hot -- 10-15 minutes more, depending on desired crispness.

Hot Dog Pizzas with Rice Crusts

2 cups cooked, long-grain rice (leftover rice good)

1 egg, beaten

1 1/2 cups shredded part skim mozzarella cheese

1/4 tsp each dried oregano and basil

1/2 cup tomato sauce

3 chicken wieners, thinly sliced

1 cup shredded part skim cheddar cheese

1/4 cup sweet green pickle relish

In bowl, combine rice, egg, 125 mL ( 1/2 cup) of the mozzarella cheese, oregano and basil. Divide mixture into 4 portions and on greased cookie sheet, form each portion into 12 cm (5-inch) circles with slight lip around edge. Bake in 200 C (400 F) oven for 4 minutes until set. Dividing ingredients among 4 pizzas, sprinkle on remaining mozzarella, leaving border around edges. Spread tomato sauce over mozzarella; top with wiener slices, cheddar cheese and relish. Bake for 10 to 15 minutes or until cheese is bubbling and edges of crust are golden.

Makes 4 individual pizzas.

Source: Uncle Ben's Rice.