Brown ground beef; drain.
Add onion, salt and pepper to taste.
Add catsup to thin out mixture for hot dogs, then sprinkle chili powder to taste.
Keep warm in crock-pot or freeze for later use.
Put onions and ground beef in a large pan; mix well and add water to cover. Salt and pepper generously. Bring to a boil and boil gently for 20 to 30 minutes. Using a slotted spoon, dish onto boiled hot dogs in steamed buns.
Boil hot dogs for 5 minutes in beer till heated through and plump.
Place in buns and top as you wish.
Saute ground chuck in a little water.
Add other ingredients and cook until thick.
Serve on hot dogs.
Brown ground round.
Saute celery and onion.
Add all other ingredients and simmer for 10 minutes.
Spoon over grilled hot dogs.
Good for a cook out.
Serves 10.
Mix all together and simmer
about
1
hour or until it cooks down thick enough to use
on
hot dogs.
Stir often when it first starts cooking.
Dice onion and saute in butter.
Add all other ingredients except for hot dogs.
Put hot dogs in baking dish and pour heated sauce over top.
Bake at 350\u00b0 for 25 minutes.
Brown onion in hot fat.
Add remaining ingredients, except for hot dogs, and cook together several minutes.
Split hot dogs and put into sauce.
Bake at 375\u00b0 for 50 to 60 minutes.
Heat mustard and jelly until well blended.
Add hot dogs or Smokies and simmer.
Serve in chafing dish with toothpicks.
Combine vinegar, sugar and 1/2 cup water in a medium saucepan over low heat. Cook, stirring, for 3 mins, or until sugar dissolves. Bring to a boil then reduce heat and stir in corn, onion, cucumber, chili, coriander and turmeric. Cook for 2 mins, or until corn is tender. Let cool.
Meanwhile, cook hot dogs in boiling water for 5 mins, or until heated through. Drain. Place a grill pan over medium heat. Grill hot dogs and buns for 3 mins, or until golden brown. Arrange hot dogs in buns. Serve with pickled corn.
Preheat grill. In a small saucepan, combine chili, molasses, oregano and mustard. Simmer over low heat for 5 mins.
Meanwhile, grill hot dogs for 7 mins, or until plump and juicy. Stuff into hot dog buns and top with chili, coleslaw, mustard, ketchup and pickle relish.
Heat the chili and hot dogs in the same pan until hot.
Put the hot dogs in a split hot dog bun, cover with chili cheese and onion.
Eat!
Note: You could toast the buns first, although I don't.
For the tomato relish, fold a
Simmer the chili sauce and jelly together, then add to hot dogs.
One recipe of sauce can cook up to 30 to 40 hot dogs.
Use mini hot dogs or regular hot dogs cut into 1-inch pieces.
he slit of each hot dog.
Tie hot dogs crosswise in 2
tomato sauce, water, garlic mixture, chili powder, brown sugar, cumin, paprika
Heat oil in a medium skillet on medium heat. Saute\t onions for 2-3 mins, until tender. Stir in sugar and vinegar. Cook, stirring, for 5-10 mins, until caramelized. Transfer to a plate and cover to keep warm.
Preheat grill to medium-high. Grill hot dogs, turning, until heated through and grill marks appear. Place hot dogs in rolls. Top as desired with cheese, onions, pickles and mustard.
For the Jalapeno Salsa: Place
Heat oil and butter together in a saucepan over low heat. Add sugar and onion. Cook for 10-15 mins, until soft and golden. Add tomatoes and cook for 5-10 mins. Let cool.
Place hot dogs in a saucepan of cold water. Bring to a boil then remove from heat. Keep warm.
To serve, combine mayonnaise and cornichons. Season then spread over hot dog buns. Sprinkle with cheese then top with a hot dog, onion mixture and more cheese.
In a bowl, stir together 1 tsp vinegar and sugar until sugar is dissolved. Add cucumber, dill and chives and toss to combine. Season.
In a separate bowl, mix together coleslaw mix, relish, remaining vinegar and vegetable oil. Season.
Preheat grill. Grill hot dog buns for 30 seconds. Set aside. Grill hot dogs according to package directions. Serve hot dogs on buns with cucumber salad and coleslaw.