Hot dogs; everybody loves them. We fry them in a pan, cook them over charcoal, or boil them. Here are two great hot dog recipes and three condiment recipes I found, tried, and loved. I hope you like them too. Note the websites where I found them...all are worth visiting.
CROCKPOT CHILI DOGS- serves 6-8: found at southernfood.about.com
Ingredients:
1 pound hot dogs, 1 large onion finely chopped, 2 cans of chili with beans (15 ounces each), 1 teaspoon chili powder, 4 ounces shredded cheddar cheese, hot dog buns
Preparation Directions:
Put the hot dogs, chopped onion, chili, and chili powder in a slow cooker and stir well. Cover and cook on low heat for 6-9 hours, or on high heat for 3-4 hours. Put the hot dogs in the rolls, cover them with sauce, and add the shredded cheese.
HOISIN GLAZED DOGS- 4 servings: from hot-dog.org
You'll need:
cup hoisin sauce, 2 tablespoons honey, 1 tablespoon minced fresh gingerroot, peeled, teaspoon minced fresh garlic, 8 hot dogs, 8 hot dog buns, split, cup chopped green onions
Preparation:
Heat hoisin, honey, gingerroot and garlic in a small saucepan over medium heat. Allow sauce to simmer for 2-3 minutes then remove from heat. Reserve cup sauce. Lightly score diagonal cuts across the hot dogs. Liberally brush hot dogs with sauce. Preheat a gas or charcoal grill for the direct grilling method, using medium heat. Place hot dogs on grill rack, about 4 to 5 inches from the heat. Cook hot dogs over direct medium heat to an internal temperature of 165 degrees F for 10-12 minutes, basting often with the sauce. During last 3 to 4 minutes, open hot dog buns and lightly toast them over indirect heat. Brush buns with reserved hoisin sauce. Place hot dogs into heated buns. Sprinkle chopped green onions atop hot dogs.
YOCCO'S HOT DOG SAUCE- found at thatsmyhome.com You'll need: 1 pound of ground meat, 1 medium onion, 3 tablespoons of chili powder, 1 teaspoon of salt, 3/4 teaspoon of oregano, 3/4 teaspoon of cumin, 1/4 teaspoon of red pepper flakes, 2 cups of water
Preparation instructions:
Brown the ground beef and onion. While browning, break up the pieces of meet. When finished, drain. If you want it smaller, run it through a small chopper at this point. Add all of the spices, mix well, add the water, and simmer for one hour. You may feeze the sauce for use at a later date.
HOT SWEET VIDALIA ONION RELISH- from razzledazzlerecipes.com
Ingredients:
1 T. of oil, 1 diced Vidalia onion, 1/4 diced red bell pepper, 1/4 diced green bell pepper, 2 T. of fresh chopped parsley, 1 T. of lime juice, 1 t. of chopped fresh mint, 1/2 t. of honey, 1/4 teaspoon of salt, 1/4 teaspoon of cayenne pepper
Preparation directions:
Heat the oil in a skillet at the medium high setting. Saute the peppers and onion. Remove from the heat when the onions are translucent and the peppers have wilted slightly. Stir in the ingredients that remain and serve while still warm.
HONEST ABE'S CORN RELISH- yields 1/2 cup- found at hot-dog.org
Required ingredients:
2 teaspoons extra-virgin olive oil, 1 teaspoon red wine vinegar, 1 cup extra-sweet corn kernels, fresh cooked or frozen and thawed, cup grape or cherry tomatoes, cut into small pieces, cup finely chopped red onion, 1 tablespoon chopped fresh basil leaves, 1/8 teaspoon each salt and freshly ground black pepper
Preparation instructions:
In a medium bowl, whip oil and vinegar together. Add the salt and freshly ground black pepper. Stir in corn, tomatoes, onion and basil. Cover and refrigerate. Use 2 tablespoons of relish per hot dog.
If you think your friends and family love hot dogs now, wait until you try these recipes out on them.
About the Author
Daniel Z. Kane is a former school counselor and current university dean. He has created websites on online degrees and online degree programs and on online colleges.Click here to get your own unique version of this article.
|
