Just about everyone likes hot dogs. In the backyard, at the game, or on the streets of a busy city, they're easy to enjoy. And, here are 5 more ways to enjoy them, courtesy of the listed websites.
CROCKPOT CHILI DOGS- serves 6-8 people: thanks to www.southernfood.about.com
1 pound of hot dogs, 1 finely chopped large onion, 2 15 ounce cans of chili with beans, 1 teaspoon of chili powder, 4 ounces of shredded Cheddar cheese, and hot dog rolls
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- serves 4: found at hot-dog.org
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
To make the sauce, heat hoisin, honey, gingerroot and garlic in a small saucepan, at medium temperature. Simmer for 2-3 minutes, and remove from the burner. Put aside cup sauce. Use a knife to lightly score diagonal cuts across the hot dogs. Brush lots of sauce on the hot dogs. Cook for 10-12 minutes on a charcoal grill or gas grill, with the hot dogs 4-5 inches from the heat source. Baste often with the sauce. When the hot dogs are 3-4 minutes from being ready, open the buns and toast them over indirect heat, being careful not too burn them. Brush the buns with the reserved hoisin sauce and put the hot dogs in them. Add chopped green onions to taste.
YOCCO'S HOT DOG SAUCE- found at thatsmyhome.com Required ingredients: 1 pound ground meat, 1 medium sized onion, 3 tablespoons chili powder, 1 teaspoon salt, 3/4 of a teaspoon of teaspoon oregano, 3/4 of a teaspoon of teaspoon cumin, 1/4 of a teaspoon of teaspoon red pepper flakes, and 2 cups water
Brown meat (breaking up pieces) and onions; drain. (At this point you can run it through a little chopper if you want it smaller). Add spices; mix well. Add water and simmer one hour. Can be frozen.
HOT SWEET VIDALIA ONION RELISH- found at razzledazzlerecipes.com
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
In skillet, heat oil on medium-high heat; saute onion and peppers until wilted slightly and onions are translucent. Remove from heat and stir in remaining ingredients. Serve warm.
HONEST ABE'S CORN RELISH- makes 1/2 cup- thanks to hot-dog.org
2 teaspoons of extra-virgin olive oil, 1 teaspoon of red wine vinegar, 1 cup of extra-sweet corn kernels, fresh cooked or frozen and thawed, cup of grape or cherry tomatoes, cut into small pieces, cup of finely chopped red onion, 1 tablespoon of chopped fresh basil leaves, 1/8 teaspoon each of salt and freshly ground black pepper
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.
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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.
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