Any good hot dog recipes?

Question

I have a pack of hebrew nationals in the fridge. Does anyone have a good suggestion for how to cook them tomorrow for dinner?

Answer 1

Slice a slit lengthwise in the hot dog & stuff a little bit of cheese in there, and then get a pack of refrigerator crescent rolls. Using 1 triangle per hot dog, wrap the crescent rolls around the hot dog & bake per crescent roll instructions.

Answer 2

Barbecued Hot Dogs ingredients: * 4 pounds hot dogs or small cocktail hot dogs or little smoked sausages * 1 tablespoon melted butter * 1/2 cup chopped onion * 2 teaspoons prepared mustard * 2 tablespoons Worcestershire sauce * 2 tablespoons brown sugar or honey * 1/2 cup ketchup * 2 teaspoons vinegar Preparation: Cut hot dogs into bite-size pieces; place in crockpot. Combine remaining ingredients and pour over hot dogs. Cook on LOW for 3 to 4 hours, or on HIGH for 1 to 2 hours. Serve from the crockpot, with temperature set on LOW. Serves 20 to 24 as an appetizer.

Answer 3

HOT DOGS AND POTATOES

2 tbsp. cooking oil
1 pkg. hot dogs, cut in chunks
6-8 med. potatoes, diced
Salt and pepper
Onions if desired

Heat oil in bottom of large fry pan or Dutch oven. Add diced potatoes and brown in oil. Reduce heat and cook potatoes until almost done, about 20 minutes. If potatoes stick, add a little oil or water. Add sliced hot dogs and onions if desired. Season to taste.

Cover and cook another 10 minutes or so. For a different taste, add peppers, garlic powder, chicken gravy, or beef gravy. Serves 4-6.

Answer 4

Being from the Chicago area, I'll tell you that you need to steam them. You have an all beef kosher product and that is the best way to cook them.
As far as what to put on them:
Chicago style:
mustard
relish
onion
tomato
pickle
sport pepper
celery salt
Poppy seed bun

I have 2 relatives, one who hates hot dogs and one who hates onions and peppers and both of them eat these like their going out of style when they visit the Chicago area. Hope you take a chance and try!

Answer 5

I like mine crispy on the outside so I put them in a medium skillet dry until they get brown and bust open. I like mine on a toasted bun with mustard, sour kraut and red onion sauce. Basically the onion sauce is sauteed onions with equal parts vinegar and ketchup, generally about 1/4 c. each for 2 large yellow onions. Simmer this about 20 - 25 minutes until it's thick. Serve with store bought knish.

Answer 6

serve them with some onion confit (throw that name at the table and everyone with be impressed!)
slice up 7 large onions (yellow or red) into half rings fry in a few tbsp of olive oil and melted butter for 45 mins on med low heat with some thyme and seasoning until sticky, caramelized and melted. Serve on top or alongside any meat (I usually add them to my hot dog sandwiches with some mustard).

Answer 7

1/4 them and put them in baked beans.

Answer 8

hotdogs wrapped with bacon!!

or deep fried

Answer 9

cut'em up and throw them in mac and cheese. but, you do know what hotdogs are made of don't you? lips and *******