Sweet And Sour Hotdogs Recipes

POLYNESIAN SWEET AND SOUR HOT DOGS WITH RICE

Steps:

• Drain pineapple chunks; reserve juice. In medium bowl, stir juice with brown sugar, apple cider vinegar, soy sauce and garlic powder.
• In 12-inch nonstick skillet, heat oil over medium-high heat. Cook hot dogs in oil 3 to 4 minutes, stirring frequently, until lightly browned. Remove from skillet.
• Add pineapple juice mixture, drained pineapple chunks and chopped bell peppers to hot skillet. Heat to boiling; reduce heat to medium-low. Cook uncovered 5 to 6 minutes to reduce mixture slightly.
• In small bowl, beat cornstarch and water with whisk. Add to skillet; stir constantly until mixture is thick and bubbling. Add hot dogs back into skillet and cook 4 to 5 minutes or until heated through. Serve over hot rice.

GOURMET SWEET AND SOUR HOT DOGS

Steps:

• Drain pineapple, reserving syrup or juice. In a heavy skillet over low heat, melt butter. Add onion and green bell pepper, then cover and cook for about 5 minutes until onion is tender. Mix together cornstarch, sugar, and salt, then stir in pineapple juice, vinegar, soy sauce and bouillon. Pour pineapple juice mixture over cooked onion and green pepper in saucepan. Cook and stir until mixture is bubbly, then add hot dog slices and pineapple. Heat through. Serve hot dogs over rice.

SWEET AND SOUR "ACCORDION" HOT DOGS

Steps:

• Preheat the oven to 400 degrees F., line a baking sheet with parchment paper and top it with a metal cooling rack. Slice the hot dogs using a sharp knife: Lightly slice a sharp knife down into the hot dog, stopping short of cutting through to the cutting board. Make your slices around ¼ inch thick. Combine the Gold's Sweet and Sour Duck Sauce and coarse dijon mustard and brush the sliced hot dogs with half of the mixture. Rub the marinade in with your hands to get between the slices. Place the hot dogs on the metal rack and cook for 45 minutes, basting with the remaining marinade after 30 minutes. Serve the "Accordion" Hot Dogs on their own or inside hot dog buns. Top with more duck sauce, dijon mustard and whatever else you like on your hot dogs. *these hot dogs reheat very well and can be stored in an airtight container in the fridge for 3-4 days or in the freezer for up to 3 months.

SWEET AND SOUR HOT DOGS---SIMPLE

Steps:

• In a saucepan, put the jelly and mustard on a low heat till it is melted and mixed well.
• Cook the hot dogs and if using regular size ones--slice into pieces and add to the mixture; if using mini hot dog cook a few minutes and use whole.
• Put into a crockpot till ready.

SWEET HOT DOG SAUCE

Steps:

• In a medium saucepan over medium heat, slowly cook and stir the onion in vegetable oil until soft. Mix in the ketchup, sweet pickle relish, sugar, vinegar, salt and pepper. Simmer until ready to serve.

SWEET AND SOUR HOTDOGS

Steps:

• Heat oil in a large skillet over medium high heat. Cook frankfurters until browned. Reduce heat to simmer.
• In a medium saucepan over low heat, mix ketchup, red currant jelly and lemon juice until simmering, about 10 minutes.
• Pour ketchup mixture over frankfurters. Thoroughly coat frankfurters. Remove from heat and serve with toothpicks.

SWEET-SOUR FRANKS

Steps:

• Drain pineapple, reserving juice. Set aside 1 cup pineapple and 6 tablespoons juice; refrigerate remaining pineapple and juice for another use. Dissolve bouillon in water. In a small bowl, combine the cornstarch, brown sugar, vinegar, soy sauce, bouillon and reserved juice until smooth; set aside., In a large skillet, saute the onion and green pepper in butter. Stir cornstarch mixture; stir into skillet. Bring to a boil; cook and stir for 2 minutes or until thickened. Add the hot dogs and reserved pineapple; cook until heated through. Serve over rice.

SWEET AND SOUR COCKTAIL "DOGS" WITH PINEAPPLE

Steps:

• If using full-sized dog/franks, cut them into one-inch pieces.
• Over low heat, simmer catsup, jelly, lemon juice, and mustard together for about 3 minutes, stirring to mix well.
• Add"dogs" (whatever meat you select) and pineapple chunks and continue to simmer for about 15 minutes, or until"dogs" are hot.
• To serve, pour mixture into fondue pot or chafing dish to keep it hot during party serving period.
• Serve with toothpicks for spearing these tasty morsels.
• NOTE: Any dogs and sauce left in the cooking pot (not served) can be frozen to use for another party!
• VARIATION: This sauce is also delicious with meatballs.
• MAKE-AHEAD: These can be made up to 3 days before a party and refrigerated until time to reheat them.
• Or they can be frozen for up to 2 months before reheating.