Just about everyone likes hot dogs. In the backyard, at the game, or on the strrets of a busy city, they're easy to enjoy. And, here are 5 more ways to enjoy them, courtesy of the listed websites.
CROCKPOT CHILI DOGS- 6-8 servings: from southernfood.about.com
1 pound of hot dogs, 1 finely chopped large onion, 2 15 ounce cans of chili with beans, 1 teaspoon of chili powder, 4 ounces of shredded Cheddar cheese, and hot dog rolls
Put the hot dogs, chopped onion, chili, and chili powder in a slow cooker and stir well. Cover and cook on low heat for 6-9 hours, or on high heat for 3-4 hours. Put the hot dogs in the rolls, cover them with sauce, and add the shredded cheese.
HOISIN GLAZED DOGS- 4 servings: from hot-dog.org
cup hoisin sauce, 2 tablespoons of honey, 1 tablespoon of fresh, minced, and peeled ginger root, teaspoon of fresh minced garlic, 8 hot dogs, 8 hot dog rolls, and cup chopped green onions
Heat hoisin, honey, ginger root and garlic in a small pan over medium heat. Let the sauce simmer for 2-3 minutes before removing from heat. Reserve cup sauce. Lightly score the hot dogs diagonally with a knofe. Brush the hot dogs liberally with sauce. Preheat your grill to medium heat. Placethe hot dogs 4-5 inches from the heat. Cook the hot dogs for 10-12 minutes, basting with sauce frequently. During the last 3-4 minutes, open the buns and toast them lightly over indirect heat. Brush the buns with the 1/4 cup of reserved hoisin sauce, and place the hot dogs on them. Add chopped onions.
YOCCO'S HOT DOG SAUCE- found at thatsmyhome.com Ingredients: 1 pound ground meat, 1 medium onion, 3 tablespoons chili powder, 1 teaspoon salt, 3/4 teaspoon oregano, 3/4 teaspoon cumin, 1/4 teaspoon red pepper flakes, 2 cups water
Brown the ground beef and onion. While browning, break up the pieces of meet. When finished, drain. If you want it smaller, run it through a small chopper at this point. Add all of the spices, mix well, add the water, and simmer for one hour. You may feeze the sauce for use at a later date.
HOT SWEET VIDALIA ONION RELISH- from razzledazzlerecipes.com
1 T. oil, 1 Vidalia onion, diced, One-fourth each: red and green bell pepper, diced, 2 T. chopped fresh parsley, 1 T. lime juice, 1 t. chopped fresh mint, 1/2 t. honey, 1/4 t. each: salt and cayenne pepper
Heat the oil in a skillet at the medium high setting. Saute the peppers and onion. Remove from the heat when the onions are translucent and the peppers have wilted slightly. Stir in the ingredients that remain and serve while still warm.
HONEST ABE'S CORN RELISH- yields 1/2 cup- found at hot-dog.org
2 teaspoons extra virgin olive oil, 1 teaspoon red wine vinegar, 1 cup extra sweet corn kernels (fresh cooked or frozen/thawed), cup of small pieces of either grape or cherry tomatoes, cup finely chopped red onion, 1 tablespoon chopped fresh basil leaves, 1/8 teaspoon of salt 1/8 teaspoon of freshly ground black pepper
In a medium sized bowl, whip the vinegar and oil together. Add the salt and pepper to season. Stir in the basil, onion, tomatoes, and the corn. Cover and chill in the refrigerator. Spoon two tablespoons of relish over each hot dog.
I hope you'll enjoy these recipes as much as my family and I do.
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Daniel Z. Kane is a former school counselor and current university dean. He has created websites on online degrees and online degree programs and on online colleges. Click here for other unique recipes articles.