Cheesy Hot Dog Mustard Fondue Recipes

CHEESY CAMPING HOT DOGS RECIPE BY TASTY

Steps:

• Insert a skewer into a hot dog. Cut a spiral by holding your knife at a diagonal to the top of the hot dog and rolling it down along a cutting board until you reach the bottom.
• Wind a strip of cheese into the spiral groove on the hot dog. You may need 2 strips of cheese to fill the entire spiral.
• Lay a strip of pizza dough on a cutting board and place the end of the hot dog skewer on a diagonal. Gently roll the hot dog in the dough, ensuring that the dough overlaps so no cheese leaks through. Gently remove the skewer and loosely wrap the hot dog in a sheet of foil so the dough has room to expand as it cooks. Repeat with the remaining hot dogs and dough.
• Place the hot dogs over low heat on a campfire or grill. Let them cook for 10 minutes, check to see that the dough has puffed, then flip over to cook through, about 10 minutes more.
• Let the hot dogs cool for a few minutes before carefully unwrapping, then serve with ketchup, mustard, relish, and onion.
• Enjoy!

HOT DOGS IN MUSTARD SAUCE

Steps:

• Mix dry ingredients together. Add the rest, and boil until thickened.
• Add little hotdogs, heat through.
• Serve with toothpicks in little crock pot or chafing dish.

EASY CHEESY HOT DOGS

Steps:

• Half the hotdogs so that the two halves remain attached to each other along the whole length of the hotdog.
• Cut the cheese into sticks or cubes and fill the hotdogs with it.
• Put in the oven and heat (medium to high heat) until cheese melts and take out before the hotdogs start getting brown.

CHEESY HOT DOG & MUSTARD FONDUE

Steps:

• Heat franks as directed on package.
• Meanwhile, microwave CHEEZ WHIZ, mustard and milk in microwaveable bowl on HIGH 1 min. or until heated through, stirring every 20 sec.
• Cut each frank into 4 pieces. Insert pretzel stick into each frank piece. Serve with CHEEZ WHIZ mixture.

CHEESY MUSTARD

Steps:

• Combine the mustard, cheese spread and Worcestershire in a saucepot. Heat, whisking, until evenly combined. Serve warm, with pretzels.

CHEESE FONDUE

Steps:

• Toss the cheeses with the flour in a bowl. Rub the inside of a saucepan with the cut sides of the garlic; discard the garlic.
• Whisk the wine, lemon juice and mustard in the saucepan and bring to a gentle simmer over medium heat. Add half of the cheese mixture and stir with a wooden spoon until melted. Add the remaining cheese mixture and stir until smooth; add the nutmeg.
• Continue to cook, stirring, 2 more minutes. Transfer to a fondue pot or slow cooker to keep warm. Serve with your choice of dippers.
• Try these unlikely dippers:
• Iceberg lettuce
• Dried figs
• Pasta
• Avocado
• Pearl onions (blanched)
• Mini hot dogs
• Candied walnuts
• Gherkins
• Pineapple
• Popcorn
• Bacon
• Shredded wheat
• Mini bagels
• Butternut squash (roasted)
• Celery
• Corn on the cob
• Croissants
• Grapes
• Beef jerky

GOLDEN MUSTARD FONDUE

Steps:

• In a small heavy saucepan, combine the sugar, flour and salt. Stir in 3/4 cup cream and mustard until smooth. Cook and stir over medium-high heat until thickened and bubbly. Reduce heat; cook and stir 2 minutes longer., Remove from the heat. Combine egg yolk and remaining cream. Stir a small amount of hot mixture into egg yolk mixture; return all to the pan, stirring constantly. Bring to a gentle boil; cook and stir 2 minutes longer. Remove from the heat. Gently stir in vinegar. Keep warm. Serve with pretzels.

CHEESY SPROUT FONDUE

Steps:

• Heat oven to 200C/180C fan/gas 6. Put the sprouts on a large baking tray, drizzle with oil and season, then roll around the tray to help the seasoning stick. Tear each slice of pancetta in half and wrap each piece around a sprout - you won't have enough to wrap each one. Roast for 20 mins.
• Meanwhile, whizz the cheese (only 1 tbsp of the Parmesan), milk and cornflour together in a food processor. Stir through the mustard, then transfer to a shallow baking dish or an ovenproof pan (ours was 15cm across and 3cm deep) and scatter with the remaining Parmesan. Reduce oven to 160C/140C fan/gas 3 after the sprouts have had their initial cooking time. Place the cheese dish on the top shelf of the oven and bake for 15 mins, with the sprouts on the tray below.
• Remove the sprouts and turn on the grill. Cook the fondue under the hot grill for 2-3 mins until golden brown. Serve the fondue with skewers for dunking the sprouts and chunks of bread.

TOMATO FONDUE

Steps:

• Rub garlic clove over the bottom and sides of a small fondue pot or a 1-1/2-qt. slow cooker; discard garlic and set fondue pot aside. , In a small saucepan, combine the tomato soup, mustard and Worcestershire sauce; heat through. Stir in cheese until melted. Stir in milk; heat through. , Transfer to prepared fondue pot and keep warm. Serve with hot dogs and bread cubes.

CHEESESTEAK HOT DOGS

Steps:

• Season the steak well, then fry it with the garlic in hot oil for 4-5 mins on each side for medium rare. Put the steak on a board to rest and discard the garlic.
• Add the peppers and a pinch of salt to the pan with extra oil if needed and cook for 3-4 mins.
• Heat grill to high. Thinly slice the steak. Fill each bun with a quarter of the steak, peppers and cheese slices. Grill for 2-3 mins, drizzle with mustard and top with onions.

BASIC FONDUE

Steps:

• In a medium saucepan over low heat, mix together milk, Worcestershire sauce, ground dry mustard, garlic and flour. Heat until almost boiling. Gradually stir in Cheddar cheese. Continue heating until all the cheese has melted. Keep the mixture warm and melted in a fondue dish.

CHEESY DELI HOT DOG FONDUE

Steps:

• Heat franks as directed on package.
• Meanwhile, microwave CHEEZ WHIZ, mustard and milk in microwaveable bowl on HIGH 1 min. or until heated through, stirring every 20 sec.
• Cut each frank into 4 pieces. Insert pretzel stick into each frank piece. Serve with CHEEZ WHIZ mixture.

CHEESY FRIED HOT DOGS BY BIEN TASTY RECIPE BY TASTY

Steps:

• Place a hot dog in the middle of a cheese slice.
• Roll the cheese slice around the hot dog, then push a wooden skewer inside.
• Place the cheese-wrapped hot dogs seam side down on a baking sheet.
• Freeze for 20 minutes.
• In a large bowl, combine the flour, salt, pepper, baking powder, milk, and eggs, stirring until the batter is smooth and has no lumps.
• Pour the batter into a tall glass cup for easier dipping.
• Heat oil in a pot over medium-high heat until 375°F-400°F (190°C-200°C).
• Take a frozen hot dog and dip it fully into the batter, lifting it out then rotating it to let excess batter drip off.
• Using tongs, carefully place the battered dog into the hot oil, rotating it so that it frys evenly. Remove when golden brown, then pat with a paper towel to drain.
• Serve with ketchup and mustard!
• Enjoy!