PRETZEL DOGS RECIPE BY TASTY
Here's what you need: flour, pizza dough, hot dogs, water, baking soda, egg yolk, coarse sea salt, shredded cheddar cheese, jalapeño, butter, garlic, fresh parsley, shredded mozzarella cheese, pepperoni
Provided by Nathan Ng
Categories Snacks
Yield 4 servings
Number Of Ingredients 14
Steps:
- Preheat the oven to 450˚F (230˚C).
- Dust the cutting board with flour, and cut the pizza dough into 4 equal pieces.
- Roll each piece of dough out until it's a 12-inch (30 cm) rope. It's okay if the dough naturally shrinks.
- Take the rolled out dough and wrap it around a hot dog in a spiraling motion, leaving room on the ends.
- In a pot, combine the baking soda with the water and bring it to a boil.
- Cook each pretzel dog in the solution for 30 seconds each. Remove with a slotted spoon and transfer to a baking tray.
- Brush each pretzel dog with the egg wash.
- Top the pretzels with your toppings of choice.
- For sea salt, sprinkle the salt on top. For jalapeño cheddar, top the pretzel with cheddar cheese, then follow with jalapeños. For garlic butter, combine the butter, garlic, and parsley, and brush on top. For pizza, top with mozzarella and follow with pepperoni.
- Bake in the oven for 12-15 minutes, or until it reaches a deep golden brown.
- Enjoy!
Nutrition Facts : Calories 499 calories, Carbohydrate 39 grams, Fat 30 grams, Fiber 1 gram, Protein 15 grams, Sugar 1 gram
DRUNK DOGS
This recipe has been passed around our family for years. I do not know the origin, but our family loves it. It is now a holiday tradition. It's simple and quick, made with cut up hot dogs or cocktail wieners, brown sugar, whiskey, and tangy ketchup! Serve these little dogs with toothpicks.
Provided by LINDA HERMSMEYER
Categories Appetizers and Snacks Meat and Poultry Beef
Time 1h10m
Yield 8
Number Of Ingredients 4
Steps:
- In a medium saucepan over medium heat, mix the ketchup, brown sugar, whiskey and cocktail wieners. Reduce heat and simmer 1 hour.
Nutrition Facts : Calories 324.6 calories, Carbohydrate 39.2 g, Cholesterol 35.2 mg, Fat 15.4 g, Fiber 0.3 g, Protein 8.7 g, SaturatedFat 6.4 g, Sodium 1644.3 mg, Sugar 36.5 g
THE DITCH DOG
This recipe for the Ditch Dog is courtesy of Marc Murphy.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Beef Recipes
Yield Makes 8 hot dogs
Number Of Ingredients 12
Steps:
- Bring a large pot of water to a boil over high heat; generously salt water and return to a boil. Add pasta and cook until al dente according to package directions, 7 to 8 minutes. Drain and set aside.
- In a medium saucepan, heat milk and heavy cream over medium-low heat until warmed through.
- Meanwhile, in a large saucepan, melt butter over medium heat. Add flour and stir until well combined, 5 to 6 minutes, taking care not to let the mixture brown. Slowly add milk mixture, whisking until well combined. Bring to a simmer and let cook 15 minutes.
- Whisk in cheese until melted and sauce has thickened; remove from heat. Using an immersion blender, blend mixture until smooth; season with 1 teaspoon salt and pepper. Stir in pasta until fully coated; set macaroni and cheese aside.
- Preheat a grill pan over medium-high heat.
- Grill hot dogs until cooked through, 5 to 7 minutes. Transfer hot dogs to buns, and top each with about 1/3 cup reserved macaroni and cheese. Serve immediately.
DITCH DOGS
Provided by Marc Murphy
Time 45m
Yield 6 servings (plus extra mac and cheese)
Number Of Ingredients 13
Steps:
- Make the mac and cheese: Bring a large pot of salted water to a boil. Add the pasta and cook as the label directs until al dente. Drain the pasta well and let cool.
- In a medium saucepan, heat the milk and 2 cups heavy cream over medium heat until warm (do not boil). In a separate medium saucepan, melt the butter over medium heat. Add the flour to the butter and stir until incorporated, about 5 minutes, making sure it doesn't brown. Add the warm milk and heavy cream, in batches, and whisk until incorporated. Bring to a simmer and cook, whisking, about 15 minutes.
- Add the American, gruyere and parmesan cheeses to the milk mixture and whisk until melted, 2 to 3 minutes (do not boil). Remove from the heat. Puree with an immersion blender until smooth (or transfer to a regular blender in batches and puree). Let cool to room temperature and mix with the pasta.
- Make the hot dogs: Lightly oil a grill pan and preheat over medium-high heat. Grill the hot dogs until slightly charred, 5 to 7 minutes. Reheat the mac and cheese in a saucepan with the remaining 1/4 cup heavy cream; season with salt and pepper. Place the hot dogs on the buns and top with the mac and cheese. Season with pepper.
CRISPY DOGS
Hot dogs become more popular than ever when wrapped in corn tortillas and fried to golden perfection. "My dad made these when I was young," shares Christy Schroeder of Fremont, Nebraska. "Now I make them for my kids."
Provided by Taste of Home
Categories Dinner
Time 20m
Yield 8 servings.
Number Of Ingredients 4
Steps:
- Place the tortillas on a microwave-safe plate. Cover with waxed paper; microwave on high for 10-20 seconds or until warm. Wrap a tortilla around each hot dog; secure with a toothpick., In an electric skillet or deep-fat fryer, heat 1 in. of oil to 375°. Fry hot dogs, in two batches, for 3 minutes or until tortillas are golden brown and crispy, turning once. Drain on paper towels; discard toothpicks. Serve with ketchup and mustard if desired.
Nutrition Facts :
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