Cooked Hot Dogs Winnies Guisados Recipes
BEST HOT DOGS
Provided by Michael Chiarello : Food Network
Categories main-dish
Time 12m
Yield 4 servings
Number Of Ingredients 3
Steps:
- Add hot dogs to cold salted water and bring them up to a boil. Turn them off and keep them warm in the hot water. Serve warm.
- For an added kick of flavor try splitting the boiled dogs almost all the way in half. Open them up and add to a hot pan which a little olive oil has been added. Cook over medium heat until brown on both sides.
BAKED CHILI HOT DOGS
Hot dogs in buns are topped with HORMEL® Chili with Beans and shredded Cheddar cheese then baked until piping hot.
Provided by HORMEL CHILI(R)
Categories Trusted Brands: Recipes and Tips HORMEL Chili
Time 30m
Yield 6
Number Of Ingredients 4
Steps:
- Heat oven to 350 degrees F. Grease 9 x 13-inch baking dish.
- Heat hot dogs according to package directions. Arrange hot dog buns in baking dish, cut side up. Place hot dogs in buns. Top with chili. Sprinkle with cheese. Tent pan with foil.
- Bake 15 to 20 minutes or until hot and cheese is melted.
Nutrition Facts : Calories 423.1 calories, Carbohydrate 33.6 g, Cholesterol 52.3 mg, Fat 22.9 g, Fiber 3.2 g, Protein 19.3 g, SaturatedFat 10.3 g, Sodium 1233.6 mg, Sugar 4.5 g
COOKED HOT DOGS (WINNIES GUISADOS)
OK so my grandmother use to make this for breakfast all the time. I believe she came up with the idea, but I may be wrong. I never really got a chance to ask her. My family would make this for breakfast heat up some corn tortillas, make some eggs and you have a very hearty breakfast. The jalapeno is optional, but being Mexican it's required.
Provided by Cooking Queen
Categories Breakfast
Time 15m
Yield 4-6 serving(s)
Number Of Ingredients 6
Steps:
- Add the oil to a frying pan, let it heat. Add the hot dogs and cook until they start browning a little. Add the tomatoe, jalapeño, onion and salt and pepper to taste. If the tomato sauce is to thick, add a little bit of water. Let it boil then turn heat down to low and let simmer for approximately 10 minutes. Let them cool down before serving.
Nutrition Facts : Calories 342.1, Fat 30.1, SaturatedFat 11, Cholesterol 47.7, Sodium 1028.7, Carbohydrate 7, Fiber 0.8, Sugar 5, Protein 10.7
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.
QUINGOMBOS GUISADOS
Make and share this Quingombos Guisados recipe from Food.com.
Provided by That is Dr House to
Categories Stew
Time 30m
Yield 5 serving(s)
Number Of Ingredients 11
Steps:
- Saute okra in the oil over med heat until it turns light brown. Turn several times. Remove okra with a slotted spoon and set aside on paper towels to drain excess oil.
- Now to the oil add the garlic, onions and peppers. Cook over med low for 10 minutes.
- Stir in okra and the remaining ingredients. Cook for 15 more minutes. Okra should be tender. Add water if needed.
- Serve with hot cooked rice.
- From the Vegetarian Journal.
Nutrition Facts : Calories 140.9, Fat 8.7, SaturatedFat 1.2, Sodium 475.1, Carbohydrate 15.6, Fiber 4.2, Sugar 7.7, Protein 3.1
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