Vegetable Hot Dog Recipes

HOT DOG CASSEROLE

Steps:

• Preheat an oven to 350 degrees F (175 degrees C). In a 2-quart casserole dish, stir together the sliced hot dogs, green beans and their liquid, and stewed tomatoes with their juice.
• Bake in the preheated oven until the juice is thickened, about 45 minutes. Remove from oven, stir again, and sprinkle the casserole with mozzarella cheese. Heat the broiler of the oven, and place the casserole under the broiler until the cheese is melted, bubbling, and starting to brown, about 5 minutes.

HOT DOG CASSEROLE

Steps:

• Preheat oven to 350°. In a small saucepan, melt butter. Stir in the flour, salt and pepper until smooth. Gradually add milk. Bring to a boil; cook and stir until thickened and bubbly, 2 minutes. , In a greased 2-1/2-qt. baking dish, layer with a third of the potatoes, half of the hot dogs and half of the onion. Repeat layers. Top with remaining potatoes. Pour white sauce over all., Bake, covered, for 1 hour. Uncover; sprinkle with cheese. Bake until potatoes are tender, 10-15 minutes longer.

VEGETABLE HOT DOG

Steps:

• Slit the buns into half without cutting them into two.
• Heat a tbsp.
• of oil in a pan.
• Saute onions till translucent.
• Add the paneer, potatoes, crushed red chillies, fried onion, green chillies, corriander leaves, garam masala powder, salt and raisins to the pan.
• Mix well.
• Allow to cook for 10 minutes.
• Allow to cool.
• Make cylindrical shaped croquettes.
• Roll these in seasoned refined flour, then dip in milk and roll in the breadcrumbs.
• Refrigerate for an hour or more.
• Heat sufficient oil in a wok.
• Deep fry the rolls till golden brown.
• Drain onto an absorbent kitchen towel.
• Apply butter on the sides of the buns.
• Apply mustard paste after that.
• Place a spoonful of chopped onions on one side.
• Spread tomato ketchup on the other side and arrange the shredded lettuce.
• Place the hot fried rolls, one in each bun.
• Put a whole green chilli if you desire.
• Serve immediately.

VEGETABLE HOT DOG

Steps:

• To prepare vegetable mayonnaise, tie the curd in a cloth for 2 hours to remove excess water.
• Mix the cream, cucumber, salt, pepper and cheese to make a thick paste.
• For the cutlets, boil the potatoes, carrots and peas till soft.
• In a pan, add oil and saunf with finely cut onions, ginger and chillies.
• Add the mashed vegetables with salt, chilli powder, garam masala, maida, peanuts and cilantro.
• Mix well.
• Roll them and make them into lengthwise cutlets.
• dip them in milk or cornflour.
• Dust with breadcrumbs.
• Shallow fry in a flat pan adding oil as and when required till they become crisp and golden.
• Cut the buns lengthwise and apply the mayonnaise generously.
• Place a cutlet and a lettuce leaf inside and close it tightly.
• Serve with hot and sour sauce.

HOT DOGS WITH GARDEN VEGETABLES

Steps:

• Heat grill to medium-high heat.
• Combine vegetables and dressing; set aside.
• Grill wieners 7 to 9 min. or until heated through (160°F), turning occasionally. Place buns, cut sides down, on grill grate; grill 1 to 2 min. until lightly toasted.
• Fill buns with wieners; top with vegetable mixture.