Cut hot dogs into 3 pieces.
Add barbecue sauce, brown sugar and water.
Mix well.
Bake in 350\u00b0 oven for 35 to 45 minutes. You may use mini hot dogs (2 1/2 to 3 pounds).
Unroll crescent rolls and cut each triangle into three triangles.
Wrap one hot dog in each small triangle, beginning with longest side of triangle.
Place on lightly greased cookie sheet and cook per package instructions on crescent rolls.
Serve with ketchup and mustard.
Makes about 48 mini hot dogs in a bun.
Tip: Dry mini hot dogs with paper towels (rolling 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.
Cut hot dogs into 3 pieces each.
Wrap bacon around each piece and use toothpicks to hold bacon.
Layer hot dogs in crock-pot. Sprinkle brown sugar on each layer.
Cook on high 1 hour, then turn on low for 2 to 3 hours.
Serve hot as finger food.
Leave toothpicks in hot dogs.
Boil and stir first 4 ingredients.
Add hot dogs.
This can be doubled, tripled, whatever your needs.
Melt jelly and mustard in crock-pot.
Add hot dogs.
Cook about 1 hour on low.
Bring to a boil the chili sauce and pepper jelly.
Mix water and cornstarch; add to boiling mixture.
Stir until thickened. Add mini meats.
Serve warm.
he slit of each hot dog.
Tie hot dogs crosswise in 2
s above.).
Meanwhile, place hot dogs on grill rack around foil
br>Get out 4 thawed hot dogs and lay on paper towels
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.
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.
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.
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.
Preheat oven to 400 degrees.
Prick hot dogs with a fork, then twist dough around each one.
Brush with egg, and sprinkle with salt.
Bake until golden brown, about 12-15 minutes.
In a small bowl, mix mayo, curry powder, and honey, for dipping.