Cheese Stuffed Hot Dogs With Spicy Onions Rachael Ray Food

CHEESE-STUFFED HOT DOGS WITH SPICY ONIONS - RACHAEL RAY

Steps:

• Preheat the broiler.
• Make a slit lengthwise down each frank, being careful not to cut all the way through.
• Place the grill seasoning and franks in a plastic bag; shake to coat.
• Place the franks on a baking sheet and stuff each with 2 or 3 strips of cheese.
• In a large skillet, heat the olive oil over medium-low heat. Add the onions and cook until softened and golden, 12 to 15 minutes. Add the brown sugar, chipotle, adobo sauce, and 1/2 teaspoon salt and cook, stirring, until the sugar dissolves, about 2 minutes.
• Butter the insides of the buns and place up on the baking sheet with the franks. Broil until the cheese melts and the buns are toasted, 3 to 5 minutes.
• Assemble the hot dogs and top with the caramelized onions.

DEVILISH CHILI-CHEESE DOGS

Steps:

• Heat a skillet over medium high heat. Add extra-virgin olive oil and meat and season with salt and pepper. Brown and crumble beef. Add Worcestershire, onion, garlic, chili powder and cook together 5 minutes. Add tomato sauce and reduce heat to low.
• Meanwhile, boil franks in shallow pan to warm through, 5 minutes. Drain water and return pan to medium heat. Score casings on dogs. Melt butter in skillet and hot sauce. Add dogs to pan, browning and crisping the casings in hot sauce and butter.
• Heat broiler.
• Place devilish dogs in buns and top with chili and lots of cheese. Place devilish dogs under broiler and melt cheese. Serve immediately.

MAC AND CHEESE DOG CASSEROLE

Steps:

• Boil a large pot of water for macaroni. Salt water and under cook macaroni, cook about 7 minutes until just under al dente in doneness.
• Preheat broiler and set rack 12 inches from heat.
• While pasta works, heat a large deep nonstick skillet over medium-high heat. Add 1 tablespoon extra-virgin olive oil, 1 turn of the pan, then add hot dogs and brown on both sides, 4 minutes total. Remove the dogs with a slotted spoon to a paper towel lined plate. Add another tablespoon extra-virgin olive oil, 1 turn of the pan, and the butter. When butter melts, cook onions 4 to 5 minutes, then add flour and cook another minute. Add beer and cook off completely, 1 minute. Whisk in milk and bring to a bubble, then season the sauce with salt and pepper and stir in the mustard and ketchup. Lower heat and add 2 cups of the cheese. Stir to melt, 1 minute. Adjust mustard, ketchup, and salt and pepper, to your taste.
• Drain pasta well. Combine pasta and hot dogs with sauce and coat evenly then pour into large casserole and top with remaining cheese. Melt and brown cheese under broiler, 2 minutes. Serve.

CHEESE-STUFFED HOT DOGS WITH SPICY ONIONS - RACHAEL RAY

Steps:

• Preheat the broiler.
• Make a slit lengthwise down each frank, being careful not to cut all the way through.
• Place the grill seasoning and franks in a plastic bag; shake to coat.
• Place the franks on a baking sheet and stuff each with 2 or 3 strips of cheese.
• In a large skillet, heat the olive oil over medium-low heat. Add the onions and cook until softened and golden, 12 to 15 minutes. Add the brown sugar, chipotle, adobo sauce, and 1/2 teaspoon salt and cook, stirring, until the sugar dissolves, about 2 minutes.
• Butter the insides of the buns and place up on the baking sheet with the franks. Broil until the cheese melts and the buns are toasted, 3 to 5 minutes.
• Assemble the hot dogs and top with the caramelized onions.

FALL MINESTRONE - RACHAEL RAY

Steps:

• Heat a soup pot over med-high heat; add olive oil.
• Add in the pancetta; brown for 2 minutes.
• Add in the red pepper flakes, garlic, mushrooms, onions, carrots, and celery; cook 5-6 minutes, until mushrooms are lightly browned.
• Season with salt and pepper; add in rosemary stems and sage; add in zucchini and chopped greens; stir them in to the pot until all the greens wilt down, 2-3 minutes.
• Add in the beans, tomatoes, broths, and cheese rind; cover with lid and bring to a boil.
• Uncover and add ditalini pasta; cook for 7-8 minutes at a rolling simmer, uncovered, until the pasta is al dente.
• Remove pot from heat; remove the rind and now bare rosemary stems; adjust salt/pepper to taste.
• Ladle soup into shallow bowls; top with grated cheese; serve with crusty bread.