Name This Dish Hot Dog Recipes

NOT SO SLOPPY HOT DOGS

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.

TRIPLE DOG DARE

Steps:

• Make the dressing: Whisk the mayonnaise, vinegar, mustard, poppy seeds, honey, 1/4 teaspoon salt, and pepper to taste in a bowl. Cover and refrigerate until ready to use.
• Prepare the sandwiches: Preheat the broiler. Tear the hot dog buns in half lengthwise at the seam, then cut each side in half crosswise to make 8 pieces; flatten slightly with your hand. Arrange the bun pieces on a baking sheet and broil until golden, about 2 minutes per side.
• Cook the bacon in a skillet over medium heat, turning, until crisp, 5 to 10 minutes. Drain on paper towels, then break each piece in half.
• Split each hot dog lengthwise, about three-quarters of the way through, and open like a book. Melt the butter in a nonstick skillet over medium heat. Place the hot dogs cut-side down in the skillet; cook until browned and heated through, about 2 minutes per side. Cut each hot dog in half crosswise.
• Sprinkle the tomatoes with celery salt. For each sandwich, spread 1 bun piece with some of the dressing and top with a piece of bacon, tomato, red onion, cucumber, lettuce and a hot dog; drizzle with more dressing and top with another bun piece. Repeat to make 2 more layers, ending with a bun piece. Secure the sandwich with a long skewer; top with a dill pickle slice and a pickled pepper.

NAME THIS DISH! BLUEBERRY SCONES

Steps:

• Preheat the oven to 425˚ F. Line a rimmed baking sheet with parchment paper. Whisk the three flours, turbinado sugar, baking powder and salt in a large bowl. Add the butter and lemon zest and work the butter into the flour with your fingers until it is in pea-size pieces. Add the fresh and dried blueberries and toss well.
• Make a well in the center of the flour mixture. Whisk the yogurt and egg in a small bowl, then pour into the well. Stir with a fork until all the flour is moistened, then knead with your hands until the dough comes together.
• Turn out the dough onto a floured surface and pat into a 7-inch round. Cut into 8 wedges; arrange 1 to 2 inches apart on the baking sheet. Sprinkle with turbinado sugar.
• Bake the scones until they puff up and are set and golden, about 25 minutes. Let cool 5 minutes on the pan, then transfer to a rack to cool completely.
• Whisk the confectioners' sugar and blueberry juice in a small bowl until thick and smooth. Drizzle over the scones. Let stand until the glaze sets, about 20 minutes.