Recipes for "hot dog"

Stir together the minced kimchi with the grated veggies, scallions, cilantro, and salt. Let this sit for at least 10 minutes for the flavors mingle. Taste and add more salt if needed.

You can make this slaw up to a day in advance and refrigerate it, covered, but it will start to break down if you make it much earlier than that.

Whisk together mayonnaise with Gochujang chili paste and lime juice. Start with three tablespoons of the chili paste, then taste and add more if you want it spicier.

Heat a gas or charcoal grill to medium heat (about 350°F) and grill the hot dogs and the buns over direct heat. I grill the hot dogs for 4 to 5 minutes, turning once until they have nice grill marks. The buns need just 30 seconds to crisp up a bit.

Top each hot dog with a generous amount of slaw and drizzle with the sauce. Serve immediately!

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Place potatoes into a large pot and cover with salted water. Bring to a boil over high heat, then reduce the heat to medium-low, cover, and simmer until tender, about 20 minutes. Drain and allow to steam dry for a minute or two. Return to the pot and mash with milk, butter, salt, and pepper.

While the potatoes are boiling, place hot dogs into a saucepan and cover with water. Bring to a boil over high heat, then reduce the heat to low and keep warm until potatoes have been mashed.

Preheat the oven's broiler and set the oven rack about 6 inches from the heat source.

Slice hot dogs down the center, leaving the two halves attached like a hot dog bun. Stuff hot dogs with mashed potato mixture and place into a baking dish. Place half a slice of cheese on top of each hot dog.

Broil in the preheated oven until cheese is bubbly and has melted, about 1 minute.

Gather all ingredients.

Place ground beef and water in a large saucepan; use a potato masher to break apart beef.

Stir in tomato sauce, ketchup, chili powder, salt, black pepper, sugar, onion powder, and Worcestershire sauce.

Bring to a boil, then simmer over medium heat until beef is cooked and chili thickens, about 20 minutes.

Serve over hot dogs and enjoy!

Heat a charcoal or gas grill to medium heat, about 350°F. You should be able to hold your hand over the grill for about 3 seconds before it’s too hot.

Place the hot dogs on the grill. Turn them with tongs as they cook, about 8 minutes total. You want a good amount of color on them. Transfer to a platter.

Place a grilled hot dog in a bun. Top with yellow mustard, sweet pickle relish, 2 tomato wedges, onions, 1 dill pickle spear, and 2 sport peppers.

The celery salt is strong, so you only need a light sprinkle over the dog to finish it up. Assemble the remaining hot dogs. Eat immediately!

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Heat the olive oil in a large frying pan or skillet or griddle until it shimmers. Put the potatoes in the pan in one layer and fry on medium-high heat for 2 to 3 minutes without touching them.

Use a metal spatula to scrape the potatoes off the bottom of the skillet, flipping them. Sprinkle salt over the potatoes, and cook for another 2 to 3 minutes without touching them.

Remove the potatoes, which should be partially browned, to a bowl and set aside. Increase the heat to high and add the peppers and onions. Arrange evenly in the pan and cook for 2 to 3 minutes without touching them.

Sprinkle salt over them, then flip and cook for another 2 to 3 minutes untouched. There should be some browned and even blackened bits here and there.

Add the Italian seasoning and the potatoes to the pan, stir to combine and cook over medium-high heat until they are soft and nicely browned, about 8 to 10 minutes.

Heat a grill or a frying pan to cook your hot dogs; don't boil your dogs for this recipe. Grill or fry until they are done to your liking and set aside.

Liberally smear mustard on both sides of the sandwich roll. Add two hot dogs per roll and top with as much of the potatoes, peppers, and onions as will fit. Serve at once.

In a medium skillet, add the hot dogs and cook over medium heat until they are starting to blister on all sides, 4 to 5 minutes. Don’t overcook them.

Place the seared hot dogs in the buns—top cut hot dog buns work best—in a large baking dish. Top with grated cheese and diced white onion.

Bake the hot dogs for about six minutes, or until the cheese is melted and the hot dog buns are toasted. The onions will soften slightly, but might have a bit of crunch to them, which is good.

Remove the hot dogs from the oven and top with ketchup, relish, or the Dad Add giardiniera. Serve hot dogs with a veggie side such as steamed broccoli.

Leftovers don’t really keep, so make only as many as you want to eat!

Melt butter in a large skillet (cast iron works well for this purpose) on medium high heat. Add the chopped onions and sliced hot dogs.

Simply Recipes / Elise Bauer

Simply Recipes / Elise Bauer

Cook, stirring occasionally, until the onions and the hot dogs are nicely browned, 5 to 10 minutes.

Heat until steamy.

Simply Recipes / Elise Bauer

Simply Recipes / Elise Bauer

Serve with cooked egg noodles, elbow macaroni, or favorite pasta. Sprinkle with chopped fresh parsley.

Mix the peanut butter in a medium bowl with the vegetable oil and sesame oil until smooth. Whisk in the seasoned rice vinegar, then add salt and sugar to taste.

In a large bowl, toss the sliced cabbage, grated carrots, cilantro, green onions and sesame seeds together. Don't mix in the dressing until you are ready to cook the hot dogs.

put hot dogs in a saucepan and add enough water to cover them with an inch of water. Bring to a boil, reduce to a simmer and cook for a couple minutes. All you need to do is to heat the hot dogs thoroughly, because they are packaged already cooked.

preheat heat your grill on high, direct heat. Right before placing the hot dogs on the grill, lower the heat to medium (if using a gas grill) and place the hot dogs perpendicular to the grates. If using a charcoal grill, sear the hot dogs first on the hot side of the grill to get grill marks, then move them to a less hot side of the grill. Turn the hot dogs occasionally so that all sides get cooked.

score the hot dogs 3 times on each side, slicing about 1/4 inch deep. Place a little vegetable oil in the fry pan, heat on medium high. Add the hot dogs and cook, turning every minute, until lightly seared and cooked through.

Toast the buns in a toaster or in the frying pan alongside the hot dogs or on the grill.

To serve, spread some Chinese mustard on the bun. Put the hot dog in the bun, sprinkle with sriracha sauce, and top with coleslaw.

Gather all ingredients. Preheat an air fryer to 400 degrees F (200 degrees C).

Place buns in a single layer in the air fryer basket; cook in the preheated air fryer until crisp, about 2 minutes. Remove buns to a plate.

Place hot dogs in a single layer in the air fryer basket; cook for 3 minutes.

Serve hot dogs in toasted buns.

Bring a pot of water to a boil over high heat. Reduce heat to low, place hot dog in water, and cook until warmed through, about 5 minutes. Remove hot dog from water and set aside.

Place a steamer basket into the pot and steam poppy seed bun until warm, about 2 minutes.

Place hot dog in steamed bun. Pile on toppings in this order: mustard, relish, onion, tomato, pickle, peppers, and celery salt. The tomato wedges should be nestled between hot dog and top of bun on one side. Place pickle between hot dog and bottom of bun on the other side. Don't even think about ketchup!

Preheat the oven to 350 degrees F (175 degrees C).

Lightly grease a 9x13-inch baking dish. Tear up the hot dog buns and arrange the pieces in the bottom of the dish evenly. Slice the hot dogs into bite size pieces and layer the pieces over the buns.

Pour the chili over the hot dogs, sprinkle with the chopped onion, then spread some mustard over the chili and the onion. Top off with the cheese.

Bake in the preheated oven for 30 minutes.

Preheat the oven to 350 degrees F (175 degrees C).

Slit hot dogs lengthwise down the center, but do not cut in half. Spread them open, and place them in a 9x9 inch square baking dish. Pile an equal amount of the mashed potatoes onto each hot dog.

Bake for 10 minutes in the preheated oven. Turn the oven off, and remove the dish of hot dogs. Place one slice of cheese onto each one, and return them to the oven until the cheese has melted.

Heat a large skillet over medium-high heat. Cook and stir beef in the hot skillet until browned and crumbly, 5 to 7 minutes; drain and discard grease. Add beef broth to ground beef; bring to a boil. Reduce heat to medium-low and simmer until liquid is slightly reduced, about 30 minutes.

Mix tomatoes with puree, chili powder, paprika, onion powder, garlic powder, salt, and cayenne pepper into ground beef mixture. Simmer, stirring occasionally, until mixture is very thick, about 1 1/2 hours.

Line a baking sheet with a silicone mat or parchment paper.

Place yeast into bowl of a large stand mixer; whisk 1/2 cup flour and water into yeast until mixture is smooth. Let stand until mixture is foamy, 10 to 15 minutes.

Whisk egg, 3 tablespoons melted butter, sugar, and salt into yeast mixture; add remaining flour and stir.

Fit a dough hook onto stand mixer and knead the dough on low speed until soft and sticky, 5 to 6 minutes. Scrape sides if needed. Poke and prod the dough with a silicone spatula; if large amounts of dough stick to the spatula, add a little more flour.

Transfer dough onto a floured work surface; dough will be sticky and elastic but not stick to your fingers. Form the dough lightly into a smooth, round shape, gently tucking loose ends underneath.

Wipe out stand mixer bowl, drizzle olive oil into the bowl, and turn dough over in the bowl several times to coat surface thinly with oil. Cover bowl with aluminum foil. Let dough rise in a warm place until doubled in size, about 2 hours.

Transfer dough to a floured work surface and form into a 5x10-inch rectangle about 1/2-inch thick. Cut dough into 8 equal lengths. Turn each slice cut-side up and form into a hot dog bun shape about 5 inches long. Transfer dough, cut-sides up, to the prepared baking sheet about set them about 1/4-inch apart.

Cut a slit about 1/8-inch deep down the center of each bun. Brush 2 tablespoons melted butter over the top and sides of each bun. Let rise until almost doubled in size and the buns have risen into each other, about 45 minutes.

Preheat oven to 375 degrees F (190 degrees C).

Bake buns in the preheated oven until golden brown, about 20 minutes. Brush tops with remaining melted butter.

Preheat the oven to 350 degrees F (175 degrees C). Line a baking sheet with aluminum foil

Combine hot dogs, mustard, brown sugar, cayenne pepper, onion powder, and black pepper in a large resealable bag. Shake bag so hot dogs are well coated with mustard and spice mixture. Spread out seasoned hot dogs onto the prepared baking sheet.

Bake in the preheated oven for 1 hour.

Remove hot dogs and cut them into thirds. Increase oven temperature to 400 degrees F (200 degrees C).

Combine hot dog pieces and BBQ sauce in a bowl and mix until hot dogs are completely coated with sauce. Return to the baking sheet.

Bake in the preheated oven for an additional 10 minutes.

Gather all ingredients. Preheat the oven to 350 degrees F (175 degrees C).

Place hot dogs in a saucepan and cover with water; bring to a boil. Reduce heat to medium-low and simmer until warmed through, about 5 minutes. Drain and pat dry with paper towels.

Unroll crescent dough and separate into 8 strips. Wrap 1 strip of dough around each hot dog, leaving small gaps for the eyes, to create the look of a mummy.

Place dots of mustard on the top of each for the eyes, nose, and mouth. Arrange hot dogs on a baking sheet.

Bake in the preheated oven until crescent dough is golden brown and flaky, about 10 minutes.

Enjoy!

Preheat the oven to 375 degrees F (190 degrees C).

Separate dough into 8 triangles. Roll 1 dough triangle a bit larger; sprinkle 1 ½ teaspoons Cheddar cheese over top. Lay 1 hot dog at base of dough triangle; roll dough around hot dog. Transfer rolled hot dog to a baking sheet. Repeat with remaining dough triangles, cheese, and hot dogs.

Bake in the preheated oven until rolls are golden and hot dogs are plump, about 12 minutes.

Gather all ingredients. Preheat the oven to 325 degrees F (165 degrees C).

Stir hot dogs, Cheddar cheese, relish, ketchup, mustard, and onion together in a bowl.

Spoon into hot dog buns. Wrap each sandwich in aluminum foil.

Bake in the preheated oven until hot, about 20 minutes. Serve immediately.

Fry the bacon over medium heat until it begins to get crispy, then add the chopped onions and fry over high heat, stirring often, until they begin to brown.

Stir in the ground beef. Cook over high heat, stirring occasionally, until the beef is browned, a few minutes.

When the beef is about halfway browned, stir in the chopped garlic.

Once the beef is well browned, stir in the tomato sauce, molasses and beef broth.

Add all the spices except the cayenne and stir well. Bring to a simmer and taste. Add salt or the cayenne if it needs it.

You can add more cayenne or chili powder if you like things really spicy, but taste first before adding more.

Cook the chili on a gentle simmer for at least 30 minutes before you start grilling the hot dogs. You can cook it several hours if you want to, adding a little more beef broth here and there if the chili gets to dry.

Grill the hot dogs over medium heat until they get a light char. Grill the hot dog buns briefly if you want – no more than a minute, as they will burn fast. You can also paint the buns with olive oil or butter before grilling if you’d like.

Dog goes in bun, chili goes on top, sprinkle on chopped red onion and shredded cheese, and have at it!

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