Hamburgerhotdogbunfrenchtoast Recipes

BURGER OR HOT DOG BUNS

Steps:

• In a small saucepan, heat milk, water and butter until very warm, 120 degrees F (50 degrees C).
• In a large bowl, mix together 1 3/4 cup flour, yeast, sugar and salt. Mix milk mixture into flour mixture, and then mix in egg. Stir in the remaining flour, 1/2 cup at a time, beating well after each addition. When the dough has pulled together, turn it out onto a lightly floured surface, and knead until smooth and elastic, about 8 minutes.
• Divide dough into 12 equal pieces. Shape into smooth balls, and place on a greased baking sheet. Flatten slightly. Cover, and let rise for 30 to 35 minutes.
• Bake at 400 degrees F (200 degrees C) for 10 to 12 minutes, or until golden brown.
• For Hot Dog Buns: Shape each piece into a 6x4 inch rectangle. Starting with the longer side, roll up tightly, and pinch edges and ends to seal. Let rise about 20 to 25 minutes. Bake as above. These buns are pretty big. I usually make 16 instead of 12.

HAMBURGER/HOTDOG BUN FRENCH TOAST

Steps:

• In a shallow bowl, beat together all the ingredients except the buns with a fork until well blended. Dip both sides of buns in mixture (note: do not soak in mixture; just dip to cover lightly!).
• Spray a large nonstick skillet with cooking spray; heat over medium heat. Place the buns in the skillet and cook for 3-4 minutes on each side, until browned. Serve warm with syrup.

GRANDMA'S HAMBURGER HOT DISH

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Butter a casserole dish. Arrange noodles in prepared dish.
• Heat a large skillet over medium-high heat. Cook and stir beef, onion, and celery in the hot skillet until beef is browned and crumbly, 5 to 7 minutes; drain and discard grease. Stir cream of mushroom soup, cream of chicken soup, mushrooms, and milk into beef mixture until evenly combined; pour over noodles into prepared dish. Cover dish with aluminum foil.
• Bake in the preheated oven for 30 minutes. Remove foil and sprinkle cashews over mixture; continue baking until bubbling, about 30 minutes more.

CHEESE-STUFFED BURGER DOGS RECIPE BY TASTY

Steps:

• Slice the cheese into sticks (about the size of string cheese).
• Season the ground beef with salt and pepper (or your favorite seasoning mix) and split it up into 5-6 palm-sized balls (you may want to do five and keep a bit of excess ground beef for an omelet or a slider the next day).
• Flatten each ball out into a rectangle.
• Place a cheese stick towards the bottom. Roll it up, making sure that the ground beef is evenly concealing the cheese stick.
• Place the soon-to-be burger dogs on a hot grill. Grill for 6-10 minutes, turning the dogs when charred grill marks appear on a side. You'll need to do 3-4 turns (or more) to make sure you have even cooking around each dog.
• Burgers should be done when some cheese starts oozing out along with meat juice.
• Serve on hot dog buns with your favorite burger or hot dog condiments.
• Enjoy!

GOURMET FRENCH BREAD STYLE HAMBURGER AND HOTDOG BUNS (BREAD MACH

Steps:

• Place ingredients in bread maker according to manufacturer instructions. The water should be about 110*F.
• Set the machine to dough cycle and start the machine.
• When the dough is finished roll onto a floured surface.
• Roll the dough to about an 1 1/4" -2 inch thickness (depending on how tall you want your buns.).
• Flour a 3 1/2 inch cutter (I use a glass) and press straight down to cut out the bun.
• Place buns on a greased baking sheet and cover with a tea towell for about 1 hour, or until doubled in size.
• Preheat the oven to 425 degrees.
• Place buns in oven, then using a water bottle sprayer, squirt hot water all around the hot oven, but not near the light bulb. Wait 30 seconds and spray again, do this one more time and let the buns bake.
• Bake for 15 to 18 mins (ovens vary in temp). Check halfway way through and turn the pan.
• Cool on a wire rack and enjoy!
• (Note) I have made these with a stand mixer with great success.

BURGER 'N' HOT DOG CAKE

Steps:

• Prepare cake batter according to package directions. Pour into a greased and floured 13x9-in. baking pan. Bake at 350° for 25-30 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pan to a wire rack to cool completely. , In a large bowl, cream butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Combine the flour and baking powder; add to creamed mixture and mix well. Remove 1/4 cup batter to a small bowl; stir in melted chocolate and vanilla. Stir lemon extract into the remaining batter., Line a baking sheet with parchment paper. Draw two 2-3/4-in. circles, two 1-1/2-in. circles and two 3-1/4x1-1/2-in. ovals on the paper. Spread 1-1/2-in. circles with chocolate batter. On each oval and each remaining circle, spread 2 tablespoons lemon batter; sprinkle circles with sesame seeds. Bake at 400° for 10-12 minutes or until edges are golden brown. Remove to wire racks to cool completely., Drop remaining batter by tablespoonfuls 3 in. apart onto greased baking sheets. Bake for 8 minutes or until edges are golden brown. Remove to wire racks to cool completely., Place cake on a tray or 14x10-in. tray or covered board. Tint two cans of frosting pink with red food coloring; frost top and sides of cake. With star tip #16 and white frosting, pipe a rope border around top and bottom of cake., Using white frosting, form two 4-in. circles on cake for plates. Place a round lemon cookie, sesame side down, on one plate for hamburger bun. Tint 3 tablespoons frosting green; spread half over bun for lettuce. Top with a chocolate cookie for burger. , For cheese, tint 2 tablespoons frosting with yellow and orange food coloring; spread 1 tablespoon over burger. For ketchup, tint 2 tablespoons frosting red; drizzle 2 teaspoons over cheese. For mustard, tint 2 tablespoons frosting yellow; drizzle 2 teaspoons over ketchup. , Top with another chocolate cookie burger; repeat layers of cheese, ketchup and mustard. Set remaining ketchup and mustard aside for hot dog. For hamburger bun top, spread remaining green frosting over bottom of remaining round lemon cookie; place over mustard., For hot dog bun, place an oval cookie, top side down, on second plate. Cut one sponge cake in half lengthwise and shape into a hot dog (save remaining sponge cake half for another use). Tint 1/4 cup frosting brownish-red; spread over hot dog. Place on bun. Drizzle with reserved ketchup and mustard. Place remaining oval cookie on top for bun top., For soda can, cut one end off each of the remaining sponge cakes. Cut two sponge cakes in half lengthwise. Stand third sponge cake, cut side down, on cake. Arrange remaining halves around sponge cake, cut side in. Tint 3/4 cup frosting red; frost sides of can. Tint 3 tablespoons frosting gray with black food coloring; frost top and make a rim around can bottom. Insert straws into center of can. Pipe "cola" and designs on can with white frosting.