Frankies In Blankies Recipes

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FRANKS IN BLANKS (BLANKETS)OR HOT DOG PUFFS



Franks in Blanks (Blankets)or Hot Dog Puffs image

I can't believe this is nowhere to be found on this website as this is so incredibly delicious; I can't be the only one making this can I? By the way I don't know the actual sizes of the hot dogs or puff pastry but this recipe is for one package each.

Provided by scancan

Categories     Lunch/Snacks

Time 40m

Yield 8 hot dogs

Number Of Ingredients 7

1 (16 ounce) package hot dogs, any kind (beef, chicken, soy)
1 (10 ounce) package puff pastry (preferably squares)
4 tablespoons hellman's light mayonnaise
1 teaspoon yellow mustard
1/2 teaspoon garlic powder (or to taste)
egg white
sesame seeds (optional)

Steps:

  • Lay a square of pastry dough down and coat with mayo, mustard, and garlic powder mixture.
  • Wrap around cooked hot dog (hot dog will stick out just a little at both ends).
  • With fingers or pastry brush coat the dough with raw egg white. You may sprinkle the dough with sesame seeds at this point.
  • Bake in a 350°F oven for about 30 minutes or until the dough is nicely browned.
  • Serve and enjoy!

FRANKIES IN BLANKIES



Frankies in Blankies image

Make and share this Frankies in Blankies recipe from Food.com.

Provided by katew

Categories     Lunch/Snacks

Time 45m

Yield 16 frankies

Number Of Ingredients 4

2 sheets puff pastry, ready rolled
16 cocktail franks
1 egg, lightly beaten
tomato sauce or ketchup, to serve

Steps:

  • Preheat oven to 180 C.
  • Line baking tray with baking paper.
  • Cut each pastry sheet into 3 strips.
  • Cut each strip into 4 rectangles.
  • Place 1 frankfurt diagonally onto 1 rectangle.
  • Roll up to enclose frankfurt, repeat till all are rolled up.
  • Place onto tray, brush with egg.
  • Bake 20 - 25 minutes till pastry is golden.

FRANKIE'S MEATBALLS



Frankie's Meatballs image

This recipe for Frankie's Meatballs comes from "Rao's Cookbook," by Frank Pellegrino. Rao's is one of Michael Kors' favorite restaurants in Manhattan.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Meat & Poultry     Beef Recipes     Ground Beef Recipes

Yield Makes 14 to 18 meatballs

Number Of Ingredients 12

1 pound lean ground beef
1 pound ground pork
1 1/2 cloves garlic
2 large eggs
1 cup freshly grated Pecorino Romano cheese
1 1/2 tablespoons chopped fresh Italian parsley
Coarse salt and freshly ground pepper
2 cups plain dry bread crumbs
2 cups water, room temperature
1 cup olive oil
Cooked Pasta, (optional)
Rao's Marinara Sauce

Steps:

  • In a large bowl, combine beef and pork using your hands. Mince 1/2 clove garlic and add to meat mixture along with the eggs, cheese, and parsley; season with salt and pepper. Continue mixing with your hand until well combined. Add bread crumbs and mix well. Add water, 1 cup at a time, and continue mixing until mixture is quite moist.
  • Shape mixture into 2 1/2-to-3-inch balls. Heat oil in a large skillet over medium-high heat. Smash remaining clove of garlic with the back of a knife and add to skillet. Cook until lightly browned and fragrant, 1 to 2 minutes; remove with a slotted spoon and discard. Working in batches, add meatballs to skillet. Cook until browned and cooked through, turning, about 10 minutes. Drain on paper towels and serve immediately.
  • Meanwhile, bring marinara sauce to a boil in a large nonreactive saucepan. Reduce heat to a simmer and add meatball. Let meatballs cook in sauce about 20 minutes; serve immediately with pasta, if desired.

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