Mix all ingredients, except rolls, together in bowl.
To make sauce, may add more or less mayo and mustard.
Fill hot dog rolls with mixture and roll in foil.
Bake in oven at 425\u00b0 for 20 minutes.
With sharp knife, slice hot dogs lengthwise about 1/2 inch deep.
Cook, cut side down, on grill about 5 minutes.
Combine cheese, onions, relish, mustard and catsup.
Turn hot dogs.
Spoon cheese mixture down center of each hot dog.
Cook 5 minutes. Toast rolls on grill 2 to 3 minutes.
Place hot dogs in rolls. Makes 8.
Cut two slits, lengthwise, into each hot dog, being careful not to cut completely through.
Combine cheese, pickle relish, and mayonnaise.
Pack cheese mixture into hot dog slits.
Spread mustard on bottom half of each hot dog roll.
Top with hot dogs.
Place these and top of hot dog rolls in pan.
Bake in 400\u00b0 oven 10 minutes, or until cheese is melted.
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.
Combine all ingredients and toss with mayonnaise and chili sauce. Mix well. Spoon into hot dog rolls. Wrap each in aluminum foil, twisting ends securely. Bake 10 minutes in hot oven at 400\u00b0. These can be made ahead and kept in refrigerator.
Brush outsides of the hot dog buns with butter and sprinkle
Peel banana.
Spread peanut butter evenly on banana to give it a \"hot dog-like\" appearance.
Place in a hot dog bun.
Drizzle with strawberry preserves (ketchup) and chopped kiwi (relish), if desired.
ell.
Allow to cook for 10 minutes.
Allow to
Preheat an outdoor grill for medium-high heat.
Place hot dogs on the grill; cook until browned, 5 to 8 minutes, turning once, or until done to suit your taste. Lightly grill hot dog rolls.
Meanwhile, place the chile sauce in a small microwave-safe bowl; cook 1 minute. Stir, and cook 1 minute more.
Place hot dogs on buns. Top each with chile sauce, onion, and 1 tablespoon mustard, or to taste.
Put hot dog sauce in a saucepan and cook at medium heat until hot.
Place a frank in each taco shell. Top with the heated chili sauce and cheese.
Place in microwave and and heat for 30 seconds or until the frankfurters are warm.
Top franks with onions, tomatoes and lettuce (optional).
kewers, soak in cold water for 30 minutes.
Heat oil
Combine lobster meat and mayonnaise in medium bowl.
Season to taste with salt and pepper.
Butter along outside surfaces of hot dog rolls.
Heat medium skillet over high heat.
Place rolls, 1 buttered side down, in skillet; cook until browned slightly, about 2 minutes per side.
Open rolls.
Fill with lettuce, then lobster mixture, serve immediately.
Saute green pepper and onion.
Add remaining ingredients except sausage and hot dog rolls.
Simmer.
Brown sausage; add to sauce.
Serve on hot dog rolls.
Combine bologna and cheese cubes with green onions, boiled eggs and olives.
Toss mixture with salad dressing and chili sauce; mix well.
Spread into hot dog buns; wrap in foil tightly. Bake 10 minutes at 400\u00b0 or until cheese begins to melt.
Nice for after church snacks.
Spread peanut butter on the inside of the hot dog rolls.
Peel banana for each roll.
Place banana in roll like a frankfurter.
Soak skewers in water for at least 30 minutes or use metal skewers.
In a small bowl toss shrimp wth olive oil, lemon zest, lemon juice, salt and pepper. Let stand for 15 minutes while preparing grill.
Thread shimp on skewers, crosswise.
Cook over high heat on prepared oiled grill until cooked through (2-4 minutes per side). Let cool.
In a bowl, toss shrimp with mayonnaise, celery, scallions, peppers and taragon.
Fill hot dog rolls with shrimp mixture (1/2 cup per roll) and garnish with sprouts, if desired.
Combine crabmeat and mayonnaise in medium bowl.
Butter along outside surfaces of hot dog rolls.
Heat medium skillet over high heat.
Place rolls in skillet buttered side down; cook until browned slightly, about 2 minutes per side.
Open rolls and fill with lettuce, then crabmeat mixture.
Serve immediately with chips and a pickle.
Combine chicken, celery, onion, lemon juice, salt, pepper, mayonnaise and cheese.
Blend well.
Fill hot dog rolls with chicken mixture.
Wrap in aluminum foil, twisting the end to resemble fire crackers.
Place on grill.
Heat about 20 minutes, turning several times.
Makes 8. This can be done in microwave. Wrap in wax paper instead of tinfoil.
This is great to make ahead of time and take in the coach.
Just keep in the fridge.
The filling can be changed to tuna, salmon, diced ham.
he onions.
Cook, uncovered, for 10 minutes, stirring often.
Mix everything but rolls.
Chill to blend flavors.
Serve in hot dog rolls.