Hot Dogs A La Rose 2 Recipes

HOT DOGS A LA ROSE

Steps:

• Heat the canola oil, in a large nonstick skillet over medium heat, until shimmering.
• Add the onions, garlic, ginger and carrots, if using, and season with salt and pepper, to taste. Saute until onions are softened and slightly brown around the edges, about 5 minutes.
• Add the turmeric, garam masala and paprika, quickly stirring for about 20 seconds to keep the spices from burning. Stir in the tomatoes and ketchup, and taste for seasoning; add more salt and pepper, if needed.
• Add hot dog rounds, stirring to cover them with the tomato mixture. Add 1/4 cup water if the mixture is too dry. Cover and simmer over medium-low heat 15 minutes.
• Taste and season accordingly. Remove from heat, stir in cilantro and transfer the mixture to a serving bowl. Serve!

HOT DOGS A LA ROSE 2

Steps:

• Heat the oil in a large nonstick skillet over medium heat. When the oil is shimmering, add the ginger, garlic, carrots if using, onions and sprinkle with salt and pepper. Cook until the onions are softened and slightly brown around the edges, about 5 minutes.
• Add the turmeric, paprika and garam masala and stir quickly, about 20 seconds. Stir in the ketchup and tomatoes, and taste for seasoning; add more salt and pepper if needed.
• Add the hot dogs, stirring to cover them with the tomato mixture. Add 1/4 cup water if the mixture is too dry. Cover the skillet and simmer over medium-low heat, about 15 minutes.
• Taste the hot dogs and season accordingly. Remove the skillet from the heat. Stir in the cilantro and transfer the mixture to a serving bowl or serve in the pita bread.

QUICK PICKLED CUCUMBERS

Steps:

• Stir all of the ingredients together in a medium serving bowl. Serve immediately or let it marinate in refrigerator until ready to serve.

HOT DOG CASSEROLE

Steps:

• Preheat oven to 350 F degrees.
• Grease a 2-quart casserole.
• Add the freshly cooked and drained macaroni into the casserole along with the sliced hot dogs and just 2 cups of the cheese; mix well.
• Combine butter and onion in a medium saucepan and saute over medium heat until the onion is wilted (about 5 minutes).
• Whisk flour into the butter mixture quickly until flour is absorbed, then remove from heat.
• Add milk slowly, whisking to combine well- make sure you whisk very quickly and thoroughly or you will have doughy clumps.
• Return to heat, whisk in the salt and pepper, and bring to a boil (still whisking)- just be careful not to let it burn.
• As soon as it starts to hit the boiling point, remove from heat and pour evenly over the macaroni mixture.
• Stir to gently to combine.
• Sprinkle with remaining 1/4 cup cheese and bake, uncovered, for 18-20 minutes or until heated through and the cheese has melted and browned (If you prepare this in advance, wait to add the remaining cheese until you are ready to bake the casserole the next day).
• For variety, I have tried other types of cheeses and thought Cheddar blended with Monterey Jack was also very nice in this.
• NOTE: This does not freeze well.