he slit of each hot dog.
Tie hot dogs crosswise in 2
s above.).
Meanwhile, place hot dogs on grill rack around foil
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.
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.
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.
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.
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 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.
Mash 4 to 5 cooked potatoes with liquid from cooking.
Add butter or margarine, salt, pepper and diced onion to suit taste. Slit 10 hot dogs from end to end leaving each end uncut.
Stuff dogs with mashed potatoes and sprinkle grated cheese on top.
Put under broiler for about 5 minutes.
Watch closely.
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.
Put kraut in saucepan and heat to boiling.
Add hot dogs sliced 1/4-inch thick. Heat till all boils.
You can add dried chilies if wanted. Serve with crackers, pretzels, potato chips, or use this for a side dish.
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.
nd the jalapenos to the hot skillet and cook until the
iagonal cuts across the hot dogs.
Liberally brush hot dogs with sauce.
et aside. Slice open the hot dogs, down the center, lengthwise, forming
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.
Preheat grill to medium-high heat.
Combine the first 3 ingredients and 1 tablespoon Sriracha in a small bowl.
Brush hot dogs with remaining 1 tablespoon Sriracha. Grill hot dogs, covered with grill lid, 4 - 6 minutes or until thoroughtly heated.
Place hot dogs in buns and top with mayonnaise mixture. Sprinkle with chopped pickles and cabbage.
Melt jelly and mustard over low heat.
Boil hot dogs and drain.
Cut up hot dogs if they are regular size.
Add the hot dogs to the hot jelly mixture.
Serve in chafing dish or container that holds heat.
Have a supply of toothpicks for spearing.
Split hot dogs in half.
Brown hot dogs in butter or salad oil.
Combine remaining ingredients to make the barbecue sauce. Heat sauce and add browned hot dogs.
Best served hot.
owder.
To assemble the hot dogs -.
Heat a large skillet