Hot Dog Recipes

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I found some hot dog recipes today. Some I hadn't even thought about. So I will be posting some today and more when I get to check more of them out.

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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.

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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.

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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.

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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.

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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.

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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.

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from Good Morning America
"This recipe comes from my mother-in-law. It is not only easy to make, but it's also great for kids. Paprikash is traditionally made with chicken or veal, but mine is a kids' version because hot dogs are a food that kids love. Of course the secret ingredient is still paprika. The green pepper and onions can be added to taste, depending on what audience you are appealing to. It is a fun recipe to make because kids can help with much of the preparation, and my kids love to help cook."

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.

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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.

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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.

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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.

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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.

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These make a great lunch or dinner for kids.

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.

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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.

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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.

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This might not read like it would taste very good. But it is. I have had these many times. I prefer to bake it. A bit of a different bbq flavoring.

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

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another. Bar-b-qued Hot Dogs

3/4 c. chopped onion
3 tbsp. butter or margarine
1 1/2 c. chopped celery
1 1/2 c. ketchup
3/4 c. water
1/3 c. lemon juice
3 tbsp. brown sugar
3 tbsp. vinegar
1 tbsp. Worcestershire sauce
1 tbsp. yellow mustard
2 packages beef franks
16 hot dog buns, split

In a saucepan over medium heat, saute onion in
butter until tender. Add celery, ketchup, water,
lemon juice, sugar, vinegar, Worcestershire sauce
and mustard; bring to a boil. Reduce heat; cover
and simmer for 30 minutes. Cut three 1/4 inch deep
slits on each side of hot dogs; place in a 2 1/2 quart
baking dish. Pour the sauce over the hot dogs.
Cover and bake at 350 for 40 - 45 minutes or until
heated through.
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I had to watch a video online to get this one.

from cooking with ed
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.

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Kids like these. They look really cool!

Hot Dog Octopuses

hot dogs

To cut the "legs" for an octopus, lengthwise, slice
down the middle of a raw hot dog from one end
almost to the other end, leaving about an inch or so
uncut. Then turn the hot dog and cut two more slices,
also lengthwise. (If you can only make them with 6
legs, that is fine.) Next, cut out a little curvy smile,
(a wedge), and eyes, (use a straw to do the eyes.)
Carefully open and separate the legs so the octopus
can sit on a microwave safe plate. Cook on high for
about a minute, until you have the desired effect.
It's legs actually curl up, that's the fun part. May
need some adjustment during cooking. Pat some of
the grease off of these with paper towel after cooking,
then serve with choice of "seaweed": peas, broccoli,
vegie-pasta, (rotini looks good), or any green food.
Anything given a fun name becomes more attractive.

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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.

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Cheesy Hot Dog Torte

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.

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Hallowienie Pasta Salad

6 ounces hot dogs, sliced
2 cups carrots, julienne cut
3 tbsp. olive oil
1/2 lb. special pumpkin-shaped holiday pasta, cooked
1 clove garlic, minced
1/2 tsp. dried leaf basil
1 cup black olives, sliced
1/4 tsp. dry mustard
1/2 tsp. salt
1/4 tsp. freshly ground pepper Grated Parmesan cheese
Leaf lettuce
In a skillet, heat oil over medium heat.
Add garlic, seasonings and carrots. Saute carrots until tender-crisp, about three minutes.
Remove from heat.
Toss hot dog slices with carrot mixture, pasta, and olives.
Chill. Serve on a bed of lettuce and top with grated Parmesan cheese, if desired.
Serves 6.

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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.

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The recipes I am posting today are from the Just Recipes newsletter.


Wiener Tomato Soup Dish

1 sm. onion, chopped
1 lb. wieners
1 tbsp. flour
1 (303) can tomatoes or 2 cans (10 oz.) tomato soup
2 tbsp. brown sugar
Salt & pepper to taste

Brown onion in small amount of vegetable oil. Cut up wieners and brown.
Add flour and toss gently. Add tomatoes (or tomato soup), brown sugar and
salt and pepper. Simmer until smooth and heated through, about 20 minutes.
Can be served over mashed potatoes, rice or toast.
Serves 8.

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Pizza Dog Burgers

2 lbs. ground beef
1 lb. sliced hot dogs
2 (15 oz.) cans spaghetti sauce
Salt
1/2 tsp. sage
1/2 tsp. oregano
1 lb. cheddar cheese

Brown ground beef. Add rest of ingredients. Spoon into half of bun. Bake
at 350 degrees until bun is toasty.

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Bavarian Wiener Supper Dish

1 lb. wieners
1 can cream of mushroom soup
1/2 c. Miracle Whip salad dressing
4 c. cooked and diced potatoes
1 (16 oz.) can sauerkraut, drained
1/2 c. bread crumbs
Paprika

Cook, peel, and dice the potatoes. Slice wieners or sausages into bite size
pieces. In a separate bowl mix soup and salad dressing. Combine potatoes,
meat, and sauerkraut. Pour soup mixture over; mix well. Top with bread
crumbs and paprika, if desired. Bake at 350 degrees for 30 minutes.

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Supper Potato Wiener Casserole

1/4 c. shortening, (Crisco)
1/2 c. chopped onion
1/4 c. flour
1 tsp. salt
2 c. milk
1 tbsp. prepared yellow mustard
1/4 lb. (1 c.) shredded American cheese
5 or 6 wieners (1/2 lb.)
3 c. sliced potatoes

Melt Crisco; add onions and cook until tender. Stir in flour and salt. Add
milk and cook over low heat, stirring constantly, until thickened and
beginning to boil. Remove from heat. Stir in mustard and cheese. Cut
wieners in 1/4 slices. Arrange alternate layers of potatoes, wieners, and
cheese sauce in 2-quart casserole which has been rubbed with Crisco. Top
with cheese sauce. Bake in slow oven 325 degrees, 1 1/4 hours. Serve hot.
Make 6-8 servings.

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Corn Dogs #2

1/4 c. flour
1/2 c. meal
1 egg
3 tsp. baking powder
Salt
1/2 c. milk
Wieners

Mix first 6 ingredients and dip boiled wieners into it; drop into hot deep
fat until brown.

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Microwave Appetizer Wieners

1 lb. pkg. c o c k t a i l size wieners or smokies
1 1/2 c. barbecue sauce
2 tbsp. brown sugar
1/4 tsp. dry mustard
1/2 tsp. ginger


Combine barbecue sauce, sugar, and seasonings in a 1 1/2 quart casserole or
serving bowl. Cover and microwave on high 1 1/2 to 2 1/2 minutes, until
hot. Stir in wieners; cover. Microwave 4-6 minute, stirring once. Serve
with thingytail picks.

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Vegetable Soup #1

1 (16 oz.) can tomato soup
5 lg. size potatoes
1 lg. onion
1 can corn
2 carrots
1 pkg. wieners
1 c. cabbage
1 tsp. pepper
1/4 tsp. salt
3 c. water

Mix potatoes, onions, cabbage, and carrots in a saucepan; add water and let
boil until potatoes become tender. Then add corn, wieners, pepper and salt.