Relish: Preheat oven to 400 degrees. place each head of garlic,cut top side up, in center of square of foil; drizzle each with 1 teaspoon oil.
Enclose garlic in foil. Place packets on oven rack; roast until garlic is tender, about 45 minutes. Open packets; cool 15 minutes.
Hot Dogs: Arrange buns on plates. Top each with grilled hot dog, then cheese, garlic, relish, and a drizzle of vinegar.
Cut hot peppers in 1 1/2 to 2-inch wide pieces.
Put pieces of hot dogs in these to fit.
Place in pint jars.
Bring to boil vinegar, sugar and salt.
Pour over hot dogs and peppers in jars; seal and process in hot water bath for 10 to 12 minutes.
Let simmer in a saucepan, after mixing all ingredients, except hot dogs, for 20 minutes.
Add cut to bite-size pieces of hot dogs to sauce and simmer 30 more minutes.
Great in crock-pot.
Cut hot dogs in 1/2 only up to about 1/2-inch from end, leaving a whole piece at the top.
Turn hot dog and cut again to the same mark.
This will give you 4 small areas.
Now, boil hot dogs 4 to 5 minutes.
This will cause 4 areas to spread out and this enables the hot dog to sit like an octopus.
Mix all ingredients and cook over medium heat until well mixed.
Cook 1 package of hot dogs.
Slice and add to sauce. Cook over low heat for 1/2 hour and serve.
fold a 36x18-inch piece of heavy foil in half to
nto the slit of each hot dog.
Tie hot dogs crosswise in 2
Boil all ingredients (including hot dogs) together.
Put in jar and refrigerate overnight.
Store in refrigerator.
Can also use smoked sausages, deer sausages, ring bologna, and other types of pre-cooked smoked meats.
Also suitable for pickled eggs.
Serve chunks of pickled hot dogs or sausage with saltine crackers for a snack.
Grill Hot Dogs in a cast iron pan over medium heat until brown on all sides with grill press.
While dogs are cooking dice tomatoes, jalapenos, onion and pickle. Place toppings in bowl.
Rinse Romaine lettuce and pick out the best leaves. Trim bottom white off of leaves and place leaves on plate.
Top leaves with one hot dog, tablespoon mustard and 2 tablespoons of topping mixture (save remaining topping for future use). Garnish with celery seed and cheese.
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.
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.
Spread half of mashed potatoes into bottom of a greased 2 1/2 qt.greased casserole.
Top with half of hot dogs and half of sauerkraut.
Repeat layers.
Bake at 350 degrees for 45 minutes.
Grill hot dogs until heated through. (I would not recommend just boiling but you could.).
Toast buns while grilling the hot dogs.
On each toasted bun, spread 1-2 T peanut butter.
Split the hot dogs in half and place in buns.
Top with 1 T each ketchup and sweet relish (or more to your taste).
Enjoy a totally different experience!
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.
Add tomatoes, water and all spices to a pot and heat on high.
When it comes to a boil, lower heat to a simmer and add hotdogs.
Simmer for 10 minutes and add shells and stir.
Continue to simmer for another 10 minutes or until shells are done.
If you let it sit off the heat for a few minutes, the starch in the noodles thicken the sauce nicely. ENJOY!
*I add a few shakes of hot sauce to bowl and it makes it even yummier. My son adds grated cheddar cheese to the top of his.
Split hot dogs and hot dog buns lengthwise.
Place buns on a cookie sheet.
Place mozzarela cheese over buns.
Place split hot dog on each bun.
Spread pizza sauce over the hotdogs.
Sprinkle with parmesan cheese and broil until cheese bubbles and the hot dogs are hot.
Slice hot dogs; put a slice of cheese inside of sliced hot dogs.
Wrap with 2 slices of bacon; use toothpicks to hold together.
Put hot dogs in deep fryer 2 to 3 minutes.
Put hot dogs in a deep fryer 2 to 3 minutes.
Put hot dogs into warm hot dog rolls.
Top with mustard, onions and ketchup.
br>To Make the Hot Dogs: Slit the top of each bun, cutting
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.
et aside. Slice open the hot dogs, down the center, lengthwise, forming