Hot Dog Slop Recipes
NOT SO SLOPPY HOT DOGS
This is a take off of sloppy joes. Not sure about the servings as I only cook for the 2 of us. Any extra I use on hamburger buns or it goes well on hash browns or egg with breakfast. I really find this makes a great hot dog! Enjoy.
Provided by JC 16
Categories Main Dish Recipes Sandwich Recipes Hot Dogs and Corn Dogs Recipes
Time 50m
Yield 8
Number Of Ingredients 13
Steps:
- Heat a large skillet over medium-high heat. Cook and stir beef in the hot skillet until browned and crumbly, 5 to 7 minutes; drain and discard grease. Add celery and onion; cover skillet and cook until celery and onion are tender, about 5 minutes.
- Stir tomato soup, ketchup, brown sugar, vinegar, and Worcestershire sauce into ground beef mixture; season with taco seasoning, garlic powder, and salt. Simmer mixture, stirring frequently, until flavors have blended, 15 to 20 minutes.
- Fill a large pot with lightly salted water and bring to a boil; boil hot dogs in the boiling water until cooked through, 5 to 10 minutes. Remove hot dogs from water using thongs.
- Place each hot dog into a toasted bun; top each hot dog with ground beef mixture.
Nutrition Facts : Calories 407.4 calories, Carbohydrate 30.7 g, Cholesterol 56.7 mg, Fat 22.4 g, Fiber 1.2 g, Protein 19.7 g, SaturatedFat 8.4 g, Sodium 1066.2 mg, Sugar 9 g
HOT DOG SOUP
My mother, Marea Mooney, made this soup for her six children. It is a warm and filling mixture of potatoes, green beans, and frankfurters that's easy to make and perfect for a cold winter day. Adjust ingredients to taste. We all love it; hope you do, too! Serve with salad and warm rolls.
Provided by Nancy Carole
Categories Soups, Stews and Chili Recipes Soup Recipes
Time 1h
Yield 6
Number Of Ingredients 7
Steps:
- Place the onion and margarine in a large saucepan over medium heat. Slowly cook and stir until the onion is soft. Mix in the potatoes and enough water to cover. Bring to a boil. Reduce heat and mix in the tomato sauce, chicken broth, green beans and frankfurters. Simmer 30 minutes, or until potatoes are tender.
Nutrition Facts : Calories 394.2 calories, Carbohydrate 28.4 g, Cholesterol 41.1 mg, Fat 25.9 g, Fiber 4.3 g, Protein 12.1 g, SaturatedFat 9.4 g, Sodium 1385.3 mg, Sugar 7 g
SLOPPY HOT DOGS
Kids love 'em! Two of their favorites in one, sliced hot dogs in an easy homemade sloppy joe sauce.
Provided by By Betty Crocker Kitchens
Categories Entree
Time 25m
Number Of Ingredients 7
Steps:
- Heat oil in 10-inch skillet over medium heat. Cook bell pepper and onion in oil, stirring occasionally, until onion is tender.
- Stir in barbecue sauce, tomato sauce and hot dogs. Simmer uncovered 10 minutes, stirring occasionally. Fill buns with hot dog mixture.
HOT DOG SLOP
Make and share this Hot Dog Slop recipe from Food.com.
Provided by wolflover78
Categories < 30 Mins
Time 20m
Yield 4 serving(s)
Number Of Ingredients 5
Steps:
- Cook hot dogs, slice, set aside.
- Cook macaroni & cheese according to package directions.
- While cooking mac & cheese, heat the chili up.
- Mix hot dogs, mac & cheese and chili together and serve.
PIG SLOP
This is a favorite dish in my family, it's so easy to make and tastes great! My mom couldn't think of a good name for the casserole so she asked my brother and I for help coming up with the name. We named it 'Pig Slop' and as gross as the name sounds, it just works. You can call it Bean Casserole if the original name grosses you out! My mom would always serve this dish with cornbread, either on the side or she'd put the Pig Slop over the cornbread.
Provided by Brooke
Categories Main Dish Recipes Casserole Recipes
Time 40m
Yield 8
Number Of Ingredients 8
Steps:
- Preheat an oven to 350 degrees F (175 degrees C).
- Place the kielbasa, baked beans, chili beans, corn, bell pepper, and onion into a mixing bowl. Sprinkle in the chili powder and Cheddar cheese. Stir until evenly mixed, then pour into a 9x13-inch baking dish.
- Bake in the preheated oven until the mixture is hot and the cheese has melted, 25 to 30 minutes.
Nutrition Facts : Calories 479.5 calories, Carbohydrate 44.5 g, Cholesterol 67.1 mg, Fat 26.1 g, Fiber 8.1 g, Protein 23.2 g, SaturatedFat 11.3 g, Sodium 1433.6 mg, Sugar 13.1 g
MEXICAN CHICKEN SLOP
I love this recipe!!! it comes out a bit runny so don't worry. Also, it tastes even better the next day as leftovers! My suggestions are to maybe fry the tortillas a bit before layering, and if you want, add even more hot salsa to the chicken mixture. If you don't want it to spicy, you can spread mild salsa on top of the cheese when layering, but be sure to use hot salsa for the final layer. ENJOY!
Provided by MissAubrieHelena
Categories Spicy
Time 1h5m
Yield 6-7 serving(s)
Number Of Ingredients 15
Steps:
- Spread a spoonful of chicken mixture onto the bottom of a deep casserole dish.
- Place a layer of corn tortillas ontop of chicken.
- Sprinkle about a cup of cheese ontop of chicken.
- Add a layer of hot salsa ontop of the cheese.
- Do another layer of tortillas, repeating until dish is full and ending with tortillas and salsa. NO CHICKEN!
- Add about 1-2 cups of cheese on top of salsa and bake in a 340'f oven for 50-60 minutes.
Nutrition Facts : Calories 1223.4, Fat 62.6, SaturatedFat 32.5, Cholesterol 224.2, Sodium 2793.6, Carbohydrate 99.5, Fiber 9, Sugar 3.4, Protein 71.3
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.
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