Name This Dish Hot Dog Recipes

NOT SO SLOPPY HOT DOGS

Not so Sloppy Hot Dogs image

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

Ingredients

1 pound lean ground beef
½ cup chopped celery
¼ cup chopped onion
½ (10.75 ounce) can condensed tomato soup
2 ½ tablespoons ketchup
2 tablespoons packed brown sugar
1 ½ teaspoons white vinegar
¾ teaspoon Worcestershire sauce
1 tablespoon taco seasoning mix
¼ teaspoon garlic powder
¼ teaspoon salt
8 hot dogs
8 hot dog buns, split and toasted

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

TRIPLE DOG DARE

Triple Dog Dare image

Provided by Food Network Kitchen

Time 40m

Yield 2 sandwiches

Number Of Ingredients 16

Ingredients

1/4 cup mayonnaise
2 teaspoons white vinegar
1 teaspoon yellow mustard
1 teaspoon poppy seeds
1 teaspoon honey
Kosher salt and freshly ground pepper
Kosher salt and freshly ground pepper
2 hot dog buns
3 slices bacon
3 hot dogs
1 tablespoon unsalted butter
Sliced tomatoes, for topping
red onion for topping and cucumber
lettuce leaves, dill pickle slices and pickled peppers for topping
lettuce leaves, dill pickle slices and pickled peppers for topping
Celery salt, for sprinkling

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

Name This Dish! Blueberry Scones image

These scones are a celebration of blueberries. A little almond and rye flour in the batter adds a deep nutty and slightly savory flavor to keep the sweetness in check and lets the berries shine through.

Provided by Food Network Kitchen

Categories dessert

Time 1h20m

Yield 8 blueberry scones

Number Of Ingredients 14

Ingredients

1 cup all-purpose flour, plus more for dusting
1 cup rye flour (preferably medium rye)
1/4 cup almond flour
2 tablespoons turbinado sugar, plus more for sprinkling
1 tablespoon baking powder
1/2 teaspoon salt
4 tablespoons cold unsalted butter, cut into small pieces
1/2 teaspoon finely grated lemon zest
1 cup fresh blueberries
1/4 cup dried blueberries
3/4 cup plain whole-milk yogurt (not Greek), stirred
1 large egg
1/2 cup confectioners' sugar
1 tablespoon unsweetened blueberry juice

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.

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