CHICAGO DOG RECIPE BY TASTY
Here's what you need: beef hot dogs, poppy seed buns, tomato, celery salt, dill pickle spears, sport pepper, sweet onion, green pickle relish, French's yellow mustard
Provided by Hannah Williams
Categories Lunch
Yield 4 servings
Number Of Ingredients 9
Steps:
- Grill hot dogs and place in buns. Top dogs with tomatoes, celery salt, pickle spears, sport peppers, chopped sweet onion, green pickle relish, and French's yellow mustard.
- Enjoy!
Nutrition Facts : Calories 414 calories, Carbohydrate 42 grams, Fat 21 grams, Fiber 2 grams, Protein 12 grams, Sugar 20 grams
TEN-LAYER CHICAGO DOG DIP
Grab a plate, scoop and then dip. All the usual suspects on a Chicago dog are found in this crowd-pleasing layered dip. If you can't find sport peppers in your area, try pepperoncinis instead. Make the day before and refrigerate to save time on game day.
Provided by Food Network Kitchen
Categories appetizer
Time 1h45m
Yield 10 to 12 servings
Number Of Ingredients 15
Steps:
- Put the hot dogs in a food processor and pulse until coarsely chopped. Heat the oil in a large nonstick skillet over medium-high heat, add a third of the onions and cook, stirring, until soft and slightly golden brown, about 4 minutes. Add the garlic and stir for 30 seconds. Add the chopped hot dog and cook, stirring occasionally, until lightly golden brown, about 5 minutes. Remove from the heat and let cool completely.
- Preheat the broiler. Open the buns and arrange on a baking sheet. Broil until toasted on each side, 1 to 2 minutes per side. Cut into small pieces.
- Whisk together the mayonnaise and poppy seeds in a small bowl. Toss the cucumber and celery salt together in a small bowl.
- Layer the dip in a medium, 3-quart glass trifle bowl or your favorite small serving dish. Spread out the tomatoes on the bottom, then top, in even layers, with the peppers, toasted buns, a generous drizzle of mustard, the remaining onions, the hot dog mixture, the pickles, poppy seed sauce, relish and cucumber. Wrap and refrigerate until chilled, at least 1 hour or overnight. Garnish with another drizzle of mustard and serve with potato chips.
- Copyright 2013 Television Food Network, G.P. All rights reserved
- From Food Network Kitchens
CHICAGO-STYLE HOT DOGS
I decided to give a Chicago-style dog a healthy twist for my family. Our kids love it. You can use other fresh toppings to please just about anyone. -Gregg May, Columbus, Ohio
Provided by Taste of Home
Categories Lunch
Time 20m
Yield 4 servings.
Number Of Ingredients 7
Steps:
- Grill hot dogs according to package directions. Serve in tortillas with pickle, cucumber, tomatoes and onion. Add toppings as desired.
Nutrition Facts : Calories 252 calories, Fat 10g fat (2g saturated fat), Cholesterol 35mg cholesterol, Sodium 596mg sodium, Carbohydrate 29g carbohydrate (5g sugars, Fiber 3g fiber), Protein 10g protein. Diabetic Exchanges
CHICAGO DOG
Some traditions you just don't mess with, and a Chicago dog is one of them. All-beef frankfurters are "dragged through the garden," meaning they're piled with a bunch of veggie condiments. Try rocking these dogs at home for your next casual buffet.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Beef Recipes
Yield Makes 6
Number Of Ingredients 11
Steps:
- Brush outsides of buns with butter; sprinkle with poppy seeds.
- Bake, split sides down, at 350 degrees until warm, about 5 minutes.
- Warm hot dogs in boiling water for 5 minutes; transfer to buns.
- Arrange a pickle on 1 side of each hot dog and 2 tomatoes on the other side.
- Squirt mustard over each in a zigzag; top with a dollop of relish.
- Divide onion among hot dogs.
- Top each with a sport pepper or a peperoncino. Sprinkle with celery salt.
CHICAGO-STYLE HOT DOG
The Chicago Dog is a Windy City classic, and a big favorite with sports fans! The frank must be all-beef, the bun must be poppyseed, the ingredients must be piled onto the bun in the order specified. And whatever you do, don't spoil the splendor with ketchup!
Provided by elsaw
Categories 100+ Everyday Cooking Recipes
Time 15m
Yield 1
Number Of Ingredients 9
Steps:
- Bring a pot of water to a boil. Reduce heat to low, place hot dog in water, and cook 5 minutes or until done. Remove hot dog and set aside. Carefully place a steamer basket into the pot and steam the hot dog bun 2 minutes or until warm.
- Place hot dog in the steamed bun. Pile on the toppings in this order: yellow mustard, sweet green pickle relish, onion, tomato wedges, pickle spear, sport peppers, and celery salt. The tomatoes should be nestled between the hot dog and the top of the bun. Place the pickle between the hot dog and the bottom of the bun. Don't even think about ketchup!
Nutrition Facts : Calories 376.6 calories, Carbohydrate 38 g, Cholesterol 30.2 mg, Fat 19.7 g, Fiber 3.3 g, Protein 12.4 g, SaturatedFat 7.2 g, Sodium 2386.7 mg, Sugar 14.7 g
CHILI DOG WRAPS
Make and share this Chili Dog Wraps recipe from Food.com.
Provided by GinnyP
Categories One Dish Meal
Time 30m
Yield 5-10 serving(s)
Number Of Ingredients 5
Steps:
- Heat oven to 350 degrees F.
- Grease rectangular baking dish, 13x9x2 inches.
- Soften tortillas as directed on package.
- Place 1 hot dog and 3 T chili on each tortilla.
- Roll up tortillas; place seam side down in baking dish.
- Spoon salsa over tortillas.
- Cover and bake 20 minutes.
- Sprinkle with cheese.
- Bake uncovered about 5 minutes longer until cheese is melted.
CHICAGO-STYLE HOT DOGS
Often described as "dragged through the garden" - referring to all of the vegetable toppings - this hot dog is a joy to eat in honor of the Windy City. A proper Chicago dog is an all-beef frankfurter (such as Vienna Beef) in a poppy seed bun, topped with yellow mustard, neon-green sweet pickle relish, chopped white onion, tomato slices, a dill pickle spear, pickled sport peppers and celery salt. This stovetop recipe is very forgiving, and there are ways to adapt: No poppy seed buns? Just sprinkle a pinch of loose poppy seeds over regular hot dog buns slathered in melted butter. No neon-green sweet relish? Stir a drop or two of green food coloring into regular sweet relish. If you can't find Chicago-style sport peppers, then sliced pepperoncini works in a pinch. Don't skip the celery salt; its herbal lightness makes these dogs shine.
Provided by Eric Kim
Categories sausages, main course
Time 15m
Yield 4 servings
Number Of Ingredients 10
Steps:
- In a large skillet over medium, melt 2 tablespoons butter. Without splitting them in half completely, gently flatten the hot dog buns and place them seam-side up in the pan. Move them around to catch all the melted butter and cook until very lightly toasted at the edges, 1 to 3 minutes. Remove the buns and set aside.
- Raise the heat to medium-high and add the remaining 2 tablespoons butter to the pan. When the butter is melted, add the hot dogs and cook, rolling occasionally until all sides are browned and looking crispy, 3 to 5 minutes. (See Tip if grilling.)
- Place the cooked dogs in the buns and top each with as much yellow mustard, relish and onion as you like. On one side of each dog, place a couple of tomato slices; on the other side, place a single pickle spear. Top with as many sport peppers as you can handle. Generously season with the celery salt and serve immediately.
CHICAGO STYLE HOT DOGS AND FRIES
The famous Chicago Style Hot Dog was born when street cart hot dog vendors came onto the hard times of the Great Depression. Money was scarce, but business was booming for these entrepreneurs who offered a delicious hot meal on a bun for only a nickel yes only a nickle. They'd start with a Vienna Beef hot dog, nestle it in a steamed poppy seed bun and cover it with a wonderful combination of toppings. This unique hot dog creation with a "salad on top" and its memorable interplay of hot and cold, crisp and soft, sharp and smooth, became America's original fast food and a true Chicago delight.
Provided by Rita1652
Categories Potato
Time 40m
Yield 8 serving(s)
Number Of Ingredients 10
Steps:
- Preheat the fryer.
- Fill a stock pot 3/4 of the way full with water and bring to a boil. Add the hot dogs, reduce the heat to a simmer and cover. Cook until the hot dogs are plump, about 6 to 8 minutes.
- Fry the potatoes until golden brown, about 4 to 6 minutes, stirring occasionally for even browning. Remove and drain on paper towels. Season with salt and pepper. Place the hot dogs in the buns. Start topping the hot dogs with 2 tablespoons of each: onions, tomatoes, mustard and relish. Top with sport peppers to taste and sprinkle a little celery salt on top.
- Place each hot dog in the center of a piece of deli wrap. Place the fries next to the hot dog. Wrap the dog and the fries up tightly and serve.
- Game Time!
Nutrition Facts : Calories 428.6, Fat 16.7, SaturatedFat 5.9, Cholesterol 23.9, Sodium 1329.3, Carbohydrate 58.1, Fiber 5.4, Sugar 15.7, Protein 13.3
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