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Nicko’s Meatball Sub Sandwich Recipe

Ingredients:
400g beef mince
1 tsp minced garlic
1/4 cup cornflake crumbs
1 egg, lightly beaten
1/2 teaspoon dried mixed herbs
1 tablespoon olive oil
2 green onions, thinly sliced
1 small carrot, peeled, finely grated
1 celery stalk, finely chopped
1/2 cup tomato paste
4 hot dog rolls, split, toasted
1/3 cup reduced-fat grated tasty cheese
3 tsp water
salt & pepper to season

ENJOY!

~ Nicko

 
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Posted by on March 12, 2011 in Beef, Nicko's Kitchen, Sandwich

 

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Betty’s Mini Corn Dogs

Image representing YouTube as depicted in Crun...

Image via CrunchBase

In this video, Betty demonstrates how to make Super Bowl Mini Corn Dogs. These are just like regular corn dogs, but they use Lit‘l Smokies, instead of hot dogs.

Ingredients:

1 egg, well-beaten
½ cup yellow cornmeal (You may use white cornmeal.)
½ cup all purpose flour
1 teaspoon salt
½ teaspoon ground black pepper
½ cup milk
2 tablespoons butter, melted and cooled
14-oz. package Lit’l Smokies (You may use hot dogs and cut each one into thirds.)
peanut oil for deep-frying
honey mustard for dipping (I prefer Herlocker’s dipping mustard.)

In a medium-sized mixing bowl, beat 1 egg until well-beaten. Add ½ cup cornmeal, ½ cup all-purpose flour, 1 teaspoon salt, ½ teaspoon black pepper, ½ cup milk, and 2 tablespoons melted butter. Stir with a spoon to combine mixture, and then beat with an electric mixer until smooth. With tongs, dip Lit’l Smokies into batter, one at a time, and place on a rack to drain. Heat about 1-inch of peanut oil in a heavy pot on the stove until it reaches 350 degrees. With tongs, gently drop individual coated mini corn dogs into hot oil and fry until golden brown, about 2 minutes. As individual corn dogs get done, remove them from the hot oil and drain them on a platter that has been covered with paper toweling to drain. When all corn dogs are fried and drained, place them on a nice serving platter with a small cup of honey mustard in the middle for dipping. This is a really popular recipe, and I hope you can use it for your parties! –Betty 

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Betty’s Winning Chili Cheese Hot Dogs Recipe

A cooked hot dog garnished with mustard.

Image via Wikipedia

In this video, Betty demonstrates how to make her Winning Super Bowl Chili Cheese Hot Dogs. These use Betty’s Own Super Bowl Chili Sauce, which you will find in bettyskitchen.

Ingredients:

1 package hot dogs
1 package hot dog buns
Betty’s Own Super Bowl Chili Sauce, heated and ready to serve from crock pot
shredded sharp Cheddar cheese
chopped fresh onions
sauerkraut, drained
sweet or dill pickle relish
mustard and ketchup, and other condiments, as desired

Boil as many hot dogs as desired in water, according to package instructions, about 4 minutes. Steam buns, if desired, for about 2 minutes. (I did the boiling of the hot dogs and the steaming of the buns with an appliance called “The Steamie.”) When ready to assemble your Winning Super Bowl Chili Cheese Hot Dogs, lift each hot dog out of boiling water using tongs, and let it drain a bit before inserting it into steamed bun. Use a slotted spoon the hold the amount of chili sauce you want, and let the liquid drain from it back into the crock pot. Then arrange the chili sauce from the slotted spoon on top of the hot dog. Sprinkle with shredded sharp Cheddar cheese and chopped onions. Place over steam for an additional 2 minutes to melt the cheese on top. Serve immediately. You may use just the chili sauce or just the cheese to top the hot dog. You may also choose any of the following as additional toppers: mustard, ketchup, sweet or dill pickle relish, sauerkraut, and other condiments, as desired. This is a great, hearty snack for a Super Bowl Party, and it is very easy to make! Happy Game Day! –Betty 

 

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