Heat jelly to liquid.
Stir in mustard.
Simmer until all is mixed well.
If using hot dogs, cut into 1-inch pieces and add to sauce.
Simmer 10 to 15 minutes.
May use cocktail wieners, whole, in sauce.
d the jalapenos to the hot skillet and cook until the
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.
iagonal cuts across the hot dogs.
Liberally brush hot dogs with sauce.
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.
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.
owder.
To assemble the hot dogs -.
Heat a large skillet
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.
ven to 400.
Cut hot dogs into 3 pieces each ( to
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.
nd stir beef in the hot skillet until browned and crumbly
Prepare hot dogs in slow cooker using NO water. Just drop the dogs (or knockwurst, or polish sausage) and cook them in their own juices on high for 1-2 hours. In about hour the dogs will begin to \"brown\" wherever thy touch the sides of the pot. A few minutes before serving, warm up some hot dog buns in the pot. This is a winning combination!
Heat mustard and jelly on stove slowly until melted. Add hot dogs. Or, place all ingredients in a crock-pot. Cook until all the juice is absorbed. May increase or decrease recipe. Just use the same ratio of jelly/mustard. If mustard is tart, you may need to add a little more jelly.
In a 200\u00b0 electric skillet or frying pan on low heat, mix mustard and jelly until it makes a smooth mixture (no lumps).
Cut hot dogs into bite size pieces and add to the sauce.
If using electric skillet, lower temperature to 175\u00b0 and allow to heat about 2 hours.
If using a frying pan, you may transfer all ingredients to a crock-pot and let simmer on low for about 2 hours.
To serve, spear on toothpicks.
(A good appetizer.)