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Types Of Hot Dogs Recipes - Yahoo Recipe Search
Food.comVery easy, throw it together at the last minute, type of recipe. If you don't like hot dogs, you can use frozen meatballs. My family all really enjoy it and there are never any left-overs. I don't recall where the recipe came from, I've been making it for over 25 years.Food.comThis recipe is from Kraft's website. The recipe orginally was supposed to use Kraft's Cheese dogs but you can use whatever type of hot dog you'd like. The amount of ranch dressing is an estimate. I always buy a bottle and use more. I even have been known to throw in some cucumber every now and then.YummlyBelieve or not, this type of pizza can be found on menus in Italy, where it is usually called "American" pizza thanks to the hot dogs and french fries as the unusual toppings, along with more traditional grated mozzarella cheese--and no tomato sauce. This recipe calls for frozen french fries, but you are of course welcome to make your own. The dough is your standard pizza dough; you can use store-bought dough to save time.Food.comThis is so INEXPENSIVE and is on the table in 10 minutes flat. I made this frequently in college when on a tight budget. Feel free to use hot dogs, brats, polish sausage or whatever type of "dog" you like; these days I buy the more expensive hot dogs in natural casing from the butcher. You will find that the beer and potatoes some how take the bite out of the canned/tinned kraut. And now that I am an adult (don't laugh) I am thinking that some canned carrots would be great in here too! Serve with a side of horseradish sauce (I highly recommend recipe #39331) for dipping, some dark bread and a cold glass of beer!AllrecipesThis is an old family recipe....My kids love it. They usually eat 3 to 4 hot dogs each. You could even make this a vegetarian meal by substituting your favorite vegetarian ingredients. You can use any type of hot dogs or sausages that you would like.Food52There was a time in my life—we'll call it my early early twenties—when the only thing that could cure a bad day, or make a great day better, was a trip to the Zabar's mustard section. Like an artist gets lost in a painting, I'd get lost in the Dijons, the honeys, and the weirder flavors like fig and walnut. Over time, and with the help of a membership to the National Mustard Museum's Mustard of the Month Club, I accumulated more than 80 jars. I'd often spread four types onto one sandwich, and occasionally just eat it with a spoon. It was an obsession of the not-too-unhealthy type; Google "health benefits of mustard" and you'll get a day's worth of reading. Eventually, though, I started to pick favorites. Mustard Girl's Sweet and Spicy Honey, Amora's Dijon, Fox's Sweet and Spicy Balsamic Garlic, and SchoolHouse Kitchen's Sweet, Smooth, and Hot Mustard came out on top, and the rest faded into mustard oblivion of the loneliest sort. At least they had each other. Today my mustard collection exists in a pared-down manner: only my favorites, and those with sentimental value or cool jars. I live very far from Zabar's now, so adding to my collection often requires making it from scratch. Making mustard is quite easy, and fun because there are a million twists that you can put on it. By definition, mustard consists of mustard seed (I like yellow—brown and black seeds are stronger and more pungent) blended with a liquid (often vinegar). I like adding a pinch of salt, some kind of sweetener, and then cooking it down a bit to reduce the hotness. What follows is a very basic honey mustard recipe, but I encourage you to experiment with different vinegars or other liquids; adding spices (I like curry!); and subbing out the honey for other sweeteners like molasses, sugar, or maple syrup. The kitchen is your mustardy oyster! Just make sure you've got enough hot dogs on hand.Food.comWe were shopping last week when my husband commented again on how we can't find his favorite frozen snack anymore. We used to buy a box of bagel dogs every time we went to Costco but Costco has long since stopped carrying them. We also would buy the mini bagel dogs when we could find them. Even I would eat one once in a great while. So I suggested we just try making them ourselves. The next day I spent some time researching bagel recipes and found that others had been successful using this one for Mall Pretzels, found online at Allrecipes, to make bagel dogs. I remember making bagels years ago when my son was a toddler and I guess it must've been quite an experience, as I've not done it since. I've often thought about doing it again though and I do remember the hassle of making, boiling and then baking them. So when I saw this recipe, where the boiling is replaced by a quick dunk in a baking soda and hot water bath, I had to give it a try. The recipe as written is excellent but I've changed the instructions slightly to make the mini-dogs. We only made one full sized bagel dog, to compare, and I personally like the flavor of the hot dog better than the little smokey, but I like the size of the minis. 'Cause they're just plain fun to eat! Feel free to use any type of hot dog (all beef or turkey) that you like & just cut your dough into fewer, bigger pieces. I don't worry too much about the exact amount of dough pieces, I just make pretzels or pretzel bites out of any leftovers. :) Instructions are "by hand" but I used my Kitchenaid mixer with the dough hook attachment for the mixing and kneading with great results. Prep time includes rising time.Food.comThis is a recipe from Steven Raichlen's "The Barbecue Bible" Here is what he states in the intro: This simple recipe is the perfect symbol of Brazil’s sensuality and scintillating spirit. Grilled sausages are, of course, common currency among the world’s street foods, but it’s only in Brazil that street vendors take the time to make tiny slits in the sausages, fill them with minutely diced onions and bell peppers, and lovingly baste them with olive oil as they cook. The "grill" of the vendor who gave me his version was the charcoal-filled hubcap of an old car. Virtually any type of cooked sausage could be prepared this way. I’ve called for chorizos, but kielbasa, knockwurst, or even hot dogs would work well, too.Food and WineChowchow is a sweet-and-sour relish. The chowchow here is studded with pieces of charred and crunchy onions, which have a smoky flavor that's delicious with grilled sausage. The chowchow is perfect with all types of grilled meat or poultry or as a hot dog relish.Plus: More Grilling Recipes and Tips
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