Venezuelan Style Hot Dogs Recipes
VENEZUELAN STYLE HOT DOGS
Add a flavorful twist to ordinary hot dogs with this Venezuelan-Style Hot Dog recipe. Fair warning: one bite of these delicious Venezuelan-Style Hot Dogs, topped with coleslaw, mayo and potato sticks, may result in fantasies about moving to Caracas.
Provided by My Food and Family
Categories Home
Time 25m
Yield 10
Number Of Ingredients 8
Steps:
- Cook frank as directed on package.
- Place hot dogs in buns. Top with onions, coleslaw, and potato sticks.
- Drizzle with ketchup, mustard and mayo. Sprinkle with Parmesan cheese.
Nutrition Facts : Calories 0 g, Fat 0 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 0 g, Sodium 0 g, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 0 g
VENEZUELAN HOT DOGS
DH & I watched Hamm on the Street with George Duran and thought these hot dogs sounded good enough to try. What can I say...am now posting so I won't lose this incredible recipe.
Provided by CindiJ
Categories Lunch/Snacks
Time 15m
Yield 8 hot dogs, 8 serving(s)
Number Of Ingredients 8
Steps:
- Fill a large pot that has a flat-bottomed steamer insert with water and bring it to a boil.
- Arrange the rolls in the steamer, put the hot dogs in the boiling water, and cover with the steamer and lid.
- Cook until the hot dogs are heated through and the rolls are warm and soft, about 5 minutes. Be careful not to over steam the rolls as they can become soggy.
- While the dogs are cooking, cut the onion into 6 smaller pieces, put them into a food processor, and pulse until they are finely chopped. Remove the onions to a bowl and do the same with the cabbage. Crush the potato chips into very fine pieces.
- Remove a roll from the steamer. Put a hot dog into it and top with some onion, cabbage, and crushed chips. Squirt on some mayonnaise, mustard, and ketchup and enjoy!
Nutrition Facts : Calories 398.3, Fat 23.2, SaturatedFat 8.1, Cholesterol 23.9, Sodium 837, Carbohydrate 36.7, Fiber 2.7, Sugar 6.7, Protein 11.1
VENEZUELAN HOT DOGS
Provided by George Duran
Time 15m
Yield 8 dogs
Number Of Ingredients 8
Steps:
- Fill a large pot that has a flat-bottomed steamer insert with water and bring it to a boil. Arrange the rolls in the steamer, put the hot dogs in the boiling water, and cover with the steamer and lid. Cook until the hot dogs are heated through and the rolls are warm and soft, about 5 minutes. Be careful not to over steam the rolls as they can become soggy.
- While the dogs are cooking, cut the onion into 6 smaller pieces, put them into a food processor, and pulse until they are finely chopped. Remove the onions to a bowl and do the same with the cabbage. Crush the potato chips into very fine pieces.
- Remove a roll from the steamer. Put a hot dog into it and top with some onion, cabbage, and crushed chips. Squirt on some mayonnaise, mustard, and ketchup and enjoy!
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- Add hot dogs to a medium sized pot, fill with enough water just to cover the hot dogs, and bring to a boil.
- Cook until heated through. Use a steamer to steam the hot dog’s buns until they are warm and soft. Cut onion into small pieces. Put them into a food processor and process until they are finely chopped.
- Remove the onions and do the same with the cabbage. Crush the potato chips into very small pieces.
- Place each hot dog on a bun. Top with onion, cabbage, and crushed chips. Put on some mayo, mustard, and ketchup.
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