New Orleans Curly Dog Recipes

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NEW ORLEANS CURLY DOG



New Orleans Curly Dog image

No special hot dogs are required to make this groovy New Orleans Curly Dog. Get out a beef frank, some cheese and a bun, and we'll show you how to do it!

Provided by My Food and Family

Categories     Home

Time 5m

Yield 1 serving

Number Of Ingredients 3

1 OSCAR MAYER Beef Frank
1 KRAFT Singles
1 hamburger bun

Steps:

  • Slice frank at 1/2-inch intervals, being careful to not cut all the way through frank. Place on microwaveable plate.
  • Microwave on HIGH 45 sec. or until frank is heated through and curled.
  • Place Singles on bottom half of bun; top with frank. Microwave 15 sec. or until Singles begins to melt. Cover with top of bun.

Nutrition Facts : Calories 330, Fat 20 g, SaturatedFat 9 g, TransFat 0 g, Cholesterol 45 mg, Sodium 840 mg, Carbohydrate 24 g, Fiber 1 g, Sugar 5 g, Protein 13 g

JALAPENO-STUFFED CURLY DOGS



Jalapeno-Stuffed Curly Dogs image

Provided by Trisha Yearwood

Categories     main-dish

Time 40m

Yield 12 servings

Number Of Ingredients 7

12 hot dogs
4 to 5 whole pickled jalapenos, seeded and thinly sliced lengthwise
2 cups baking mix
1/2 cup whole milk
1/4 cup (4 tablespoons) unsalted butter, melted
2 cups shredded Cheddar
Flour, for dusting

Steps:

  • Preheat the oven to 450 degrees F.
  • Cut the hot dogs lengthwise three-quarters of the way through, leaving the ends intact. Insert a jalapeno strip into each slit.
  • In a large bowl, whisk together the baking mix, milk and butter. Fold in the cheese until the dough just comes together.
  • On a lightly floured piece of parchment, roll the dough into a rectangle 1/8 inch thick. Cut into thin strips, about 1/4 inch wide.
  • Place one end of the hot dog on the dough strip and wrap around each hot dog, spiraling down the dog. Transfer to a parchment-lined baking sheet. Repeat the process with the remaining dogs. Bake until golden brown, 8 to 15 minutes, depending on the thickness of the dough. Serve immediately.

HOT DOG CURLY FRIES



Hot Dog Curly Fries image

Provided by Jeff Mauro, host of Sandwich King

Time 25m

Yield 4 to 6 servings

Number Of Ingredients 16

One 8- to 10-count package hot dogs
Bacon Ketchup Dip, recipe follows
Creamy Sauerkraut Dip, recipe follows
Chicago Dog Dip, recipe follows
1/2 cup ketchup
1/4 cup bacon jam
1/2 cup mayonnaise
1/4 cup sauerkraut
1 teaspoon Dijon mustard
1/4 teaspoon granulated garlic
Kosher salt
1/4 cup yellow mustard
1/4 cup relish, preferably Chicago relish
1/4 teaspoon celery salt
2 sport peppers, minced finely
1 Roma tomato, seeded and diced finely

Steps:

  • Preheat the oven to 425 degrees F. Line a sheet pan with parchment paper.
  • Halve the hot dogs lengthwise, then cut each half in half lengthwise, and then in half again lengthwise so that you yield 8 hot dog "fries" from each. Lay the cut pieces in a single layer on the sheet pan and bake until the hot dogs are lightly browned and starting to curl up, 10 to 12 minutes. Transfer the fries to paper towels to dry, then mound them on a plate and serve with the three dippers.
  • Mix the ketchup and jam together in a bowl and serve.
  • Mix together the mayonnaise, sauerkraut, mustard, granulated garlic and salt in a bowl until combined.
  • Mix the mustard, relish, celery salt, sport peppers and tomato in a bowl until combined.

CURLY DOGS



Curly Dogs image

Bread and hot dogs-a marriage made in heaven with taste buds and the hot dog finally stays in place! Full Recipe: http://rhodesbread.com/recipes/view/1598

Provided by Rhodes Bake-N-Serv

Categories     Breads

Time 30m

Yield 4

Number Of Ingredients 2

8 rhodes dinner rolls, thawed but still cold
1 (8 ounce) package hot dogs, 8 count

Steps:

  • Roll each roll into a 14 to 15-inch rope. Twist rope around each hot dog 4 or 5 times, securing ends in dough. Place on a large sprayed baking sheet. Bake immediately at 350°F 15-20 minutes or until golden brown. Serve immediately with desired condiments.
  • These curly dogs may also be cooked over hot coals at a summer cookout.

NEW ORLEANS REMOULADE DOG



New Orleans Remoulade Dog image

Make and share this New Orleans Remoulade Dog recipe from Food.com.

Provided by ratherbeswimmin

Categories     Low Protein

Time 1h

Yield 1 quart

Number Of Ingredients 18

1 cup mayonnaise (Hellman's)
1/2 cup ketchup
1/2 cup thinly sliced green onion, tops and bottoms
1/2 cup finely chopped celery
1/2 medium green bell pepper, thinly diced
1/2 medium onion, finely chopped
1/2 cup horseradish
1 1/2 tablespoons lemon juice
1 1/2 tablespoons Worcestershire sauce
1 1/2 teaspoons dried basil
1 bay leaf
1/4 cup cider vinegar
1 large garlic clove, finely minced
1 1/2 tablespoons Tabasco sauce
salt
pepper
all-beef hot dog, grilled
hot dog bun, toasted

Steps:

  • Make the sauce: mix all sauce ingredients together until combined; store in the refrigerator (it will keep for 7-10 days).
  • Place grilled hot dogs in toasted buns and top with about 2 tablespoons Remoulade Sauce or to taste.
  • Remoulade sauce is also good atop boiled shrimp or a lettuce salad.

Nutrition Facts : Calories 1194.7, Fat 80.3, SaturatedFat 11.8, Cholesterol 61.1, Sodium 3824.3, Carbohydrate 122.8, Fiber 8.9, Sugar 61.2, Protein 8.6

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