Bring a pot of lightly salted water to a boil. Cook shell pasta in the boiling water, stirring occasionally, until cooked through but firm to the bite, 8 minutes. Drain and run under cold water to chill.
Place pasta in a salad bowl and combine with hot dogs, olives, Cheddar cheese, and creamy salad dressing. Stir in more salad dressing if mixture seems dry. Keep salad refrigerated.
Place a piece of foil on the bottom of a 13 x 9\" baking pan.
Line inside of hot dog buns with mayonnaise and sweet relish.
Evenly add mustard.
Fill with hot dogs, placing each side-by-side in the baking pan.
Top hot dogs with chili, cheese and diced onion.
Cover with aluminum foil and bake at 350 degrees Fahrenheit for 45 minutes.
Carefully remove from the pan with a spatula.
Spread the inside of each hot dog bun with mayonnaise, mustard and sweet relish. Fill with hot dogs and place into a 13x9\" baking dish.
Top each hot dog with chili, cheese, and onion. Cover with aluminum foil, place into the oven and bake at 350 degrees for 45 minutes.
Prepare macaroni and cheese as directed.
While boiling macaroni, put hot dogs on plate, pierce and microwave for about one minute or until cooked through. Then cut into small slices.
Add hot dogs to prepared macaroni mixture and stir.
Have each person top with ketchup and mustard according to their liking.
Boil the hot dogs.
Remove the skins when cooled and cut into diagonal slices.
Cook macaroni in salted water until tender. Rinse in hot water and drain; melt butter in pan.
Stir in flour and cook for 1 minute.
Reduce heat and add milk gradually.
Bring to a boil, stirring continuously.
Reduce heat and cook for 3 minutes.
Add hot dogs, cheese, mustard and salt and pepper.
Stir well.
Add macaroni and mix well.
Pour mixture into ovenproof dish.
Sprinkle remaining cheese over top.
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.
mooth. Stir in the sliced hot dogs and cooked macaroni.
Grease
Cook onion and pepper slowly in oil. Add catsup mixture to pepper and onion.
Pour over split hot dogs and bake at 300\u00b0 for 30 minutes.
dges of the foil; seal with a double fold. Fold the
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.
br>Tie hot dogs crosswise in 2 or 3 places with butcher's
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.
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.
e jalapenos to the hot skillet and cook until
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.
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.
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.
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.
ven to 400.
Cut hot dogs into 3 pieces each ( to