Franks In A Loaf Recipes

FRANKS IN BLANKS (BLANKETS)OR HOT DOG PUFFS

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!

RUDECHACK'S FRANKS AND NOODLES

Steps:

• Preheat oven to 375 degrees F (190 degrees C). Bring a large pot of lightly salted water to a boil. Add pasta, and cook for 8 to 10 minutes, or until al dente; drain.
• Spread cooked noodles in a 9x13 inch pan. Arrange hot dogs over noodles. In a medium bowl, mix together ketchup, water, oil, lemon juice, onion, Worcestershire sauce and brown sugar; pour over noodles and hot dogs.
• Bake in preheated oven for 35 minutes.

FRANKFURTERS IN A LOAF

Steps:

• Heat oven to 400 degree.
• Grease loaf pan 9x5x3.
• Split franks lengthwise, not cutting completely through.
• Fill each with strip of cheese or about 1 Tsp.
• relish/catsup.
• Beat remaining ingredients with fork 30 seconds.
• Spread in pan.
• Arrange franks crosswise on dough, curling lightly to fit pan and pressing slightly into dough.
• Bake until bread is light brown, about 20 minutes.

FRANKS TWISTED DINER BREAD

Steps:

• Preheat oven to 350 degrees F.
• Beat egg thoroughly and set aside.
• Mix flour, powdered milk, salt, wheat bran and yeast in a large bowl. Mix yogurt, honey, butter and water in a separate bowl. Add wet ingredients to dry. Knead mixture for approximately 7 minutes until dough is no longer wet but smooth.
• Let rise until doubled in size.
• Remove dough from bowl and invert it onto a lightly floured surface. Divide dough into 3 equal parts. Pat dough to make 3 equal strips approximately 10 to 12 inches long and about 1 to 1 1/2-inches thick.
• Join the ends of each bread strip and pinch all 3 together. Begin braiding, lapping each strip 1 at a time over the other. Pinch the ends together. Tuck the pinched ends underneath the braided bread. Line a baking sheet with parchment or waxed paper. Place the bread on baking sheet. With pastry brush, brush loaf evenly with beaten egg. Allow dough to rise until doubled in size. Bake until lightly brown, 15 to 20 minutes. Remove from the oven and cool on a rack.

FRENCH FRY FRANKS

Steps:

• Make the franks: Whisk the flour, cornmeal, sugar and paprika in a large bowl. Add the egg and milk and whisk to make a thick batter, adding more milk if the mixture is too dry. Add 1/4 teaspoon salt, and pepper to taste.
• Heat about 2 inches vegetable oil in a large pot over medium-high heat until a deep-fry thermometer registers 375 degrees F. Dip the franks in the batter, then carefully wrap a long curly fry around each. (If desired, thread the franks on wooden skewers before wrapping with fries.)
• Working in batches, fry the franks in the hot oil, turning, until golden on all sides, 3 to 4 minutes. Remove with a slotted spoon and drain on paper towels; sprinkle with salt.
• Meanwhile, make the dip: Whisk the Sriracha, lime juice and mayonnaise in a bowl. Serve with the franks.

FRANKS IN A LOAF

Steps:

• Preheat oven to 400°F. Grease loaf pan. Cut hot dogs without going through. Fill each with strips of cheese.
• Mix remaining ingredients for 30 seconds. Spread into pan. Arrange hot dogs on batter. Press slightly.
• Bake 20 minutes or until bread is golden. To serve cut between hot dogs.

SKILLET FRANKS

Steps:

• In a large skillet, saute green pepper and onion in butter until tender. Add the hot dogs, tomatoes, tomato juice, salt, marjoram, garlic, basil and pepper. Bring to a boil; add the noodles. Reduce heat; cover and simmer for 10-12 minutes or until noodles are tender.