Corn Dog Dip Food

DOG FOOD DIP

Steps:

• Place lean ground beef and onion in a large, deep skillet over medium high heat. Cook until beef is evenly brown and onion is soft. Drain and turn heat to medium low.
• Pour in condensed cream of mushroom soup. Mix in processed cheese food and desired amount of jalapeno peppers. Cook and stir until all ingredients are well blended, about 10 minutes.
• Transfer the mixture to a medium bowl. Cover and chill in the refrigerator 8 hours, or overnight.
• Reheat the mixture in a slow cooker, mixing in about 1 tablespoon of water to thin if necessary, before serving.

CORN DOG DIP

Steps:

• Heat oven to 375°F.
• Mix cream cheese, sour cream, milk and 1-1/2 cups cheddar until blended.
• Reserve 2 Tbsp. onions for later use. Combine remaining onions with all remaining ingredients except remaining cheddar in large bowl. Add cream cheese mixture; mix well.
• Spoon into 1-1/2-qt. casserole sprayed with cooking spray; top with remaining cheddar.
• Bake 35 min. or until cheddar is melted and dip is heated through.
• Sprinkle with reserved onions.

FAIR-FAVORITE CORN DOGS

Steps:

• In a large bowl, combine the first 7 ingredients. In another bowl, whisk milk and egg; stir into dry ingredients just until moistened. Let stand for 15 minutes. Insert skewers into hot dogs; dip into batter., In an electric skillet or deep-fat fryer, heat oil to 375°. Fry corn dogs, a few at a time, until golden brown, 2-3 minutes, turning occasionally. Drain on paper towels.

BREAKFAST SAUSAGE CORN DOGS WITH SPICED MAPLE SYRUP DIP

Steps:

• Soak wooden skewers on a shallow bowl of water for 30 minutes; drain.
• Heat a skillet over medium-high heat; saute sausage links, turning every 2 minutes, until cooked through and browned, about 6 minutes. Thread each sausage onto a wooden skewer.
• Whisk maple syrup, cinnamon, and 1/4 teaspoon cayenne pepper together in a saucepan over low heat until warmed, 2 to 4 minutes. Remove maple dip from heat.
• Heat about 2 inches of oil in a deep-fryer or large saucepan to 360 degrees F (182 degrees C). Line a baking sheet with paper towels.
• Whisk flour, cornmeal, sugar, baking powder, chili powder, and 1/4 teaspoon cayenne pepper together in a bowl. Add milk and egg; whisk just until batter is smooth. Pour batter into a tall water glass to 3/4 full.
• Dip each sausage into the batter, swirling and dipping to evenly coat.
• Place the battered sausages gently in the hot oil, 4 at a time; cook, turning every 30 to 60 seconds, until evenly browned, 3 to 4 minutes. Adjust heat as needed to maintain 360 degrees F (182 degrees C). Transfer corn dogs to the paper towel-lined baking sheet. Serve with the maple dip.

CORN DOGS

Steps:

• Whisk the cornmeal, flour, sugar, baking powder, mustard powder and 1 1/2 teaspoons salt in a large bowl. Whisk the milk, eggs and peanut oil in another bowl, then add to the cornmeal mixture and whisk until smooth. Pour the batter into a tall drinking glass, reserving any extra batter.
• Heat 3 to 4 inches peanut oil in a large, wide saucepan over medium heat until a deep-fry thermometer registers 365 degrees F. Spread some flour in a shallow dish. Thread each hot dog three-quarters of the way onto an 8-inch wooden skewer. Dredge the hot dogs in flour, tapping off the excess.
• Working in batches, dip the hot dogs into the glass of batter; let the excess drip back into the glass, then lower the hot dogs into the hot oil. Fry, turning, until golden, 4 to 5 minutes per batch. (Refill the glass with batter as needed.) Remove the corn dogs with tongs and drain on a paper towel-lined plate; season with salt.

CHICAGO CORN DOGS BITES

Steps:

• Fill a deep pot with the oil and heat to 360 degrees F. Set a wire rack over a sheet tray.
• Meanwhile, combine the flour, cornmeal, sugar, poppy seeds, baking powder, salt and pepper in a large bowl. Whisk in the egg, buttermilk and hot sauce, if using. Place a 5-inch skewer halfway through the center of each cocktail frank. Dip the franks in the batter to coat, then place into the oil to fry until golden brown, 3 to 5 minutes. Remove with a slotted spoon or tongs to the wire rack. Repeat with the remaining franks and batter, being sure to return the oil to temperature between each batch.
• Stand a frank up, and onto the skewer thread a tomato, pearl onion, sport pepper and cornichon. Sprinkle with the celery salt. Serve with the relish and mustard. Repeat with the remaining skewers.

CHARRED CORN 7-LAYER DIP

Steps:

• To make the roasted corn salsa: Heat 1 tablespoon olive oil in a 12-inch cast-iron skillet over medium-high heat. Add the corn kernels and stir to coat in the oil. Season with salt. Cook until the corn kernels are browned and blistered, 6 to 8 minutes. Remove from the heat and pour into a bowl. While still hot, add the cilantro, chile, lime juice, onion and the remaining tablespoon olive oil. Stir to combine. Season with salt, if needed, and a couple turns of black pepper. Allow to cool to room temperature.
• Spread the Refried Beans on the bottom of a 9-by-13-inch baking dish in an even layer.
• Carefully spread the Guacamole in an even layer over the beans.
• Mix together in a medium bowl the sour cream, coriander, smoked paprika and 1 teaspoon salt until thoroughly combined. Carefully spread the sour cream on top of the layer of Guacamole.
• To complete the remaining layers, sprinkle the Cotija evenly over the corn salsa. Top the Cotija with the radishes. Sprinkle the green onions on top. Drizzle with hot sauce, if desired. Serve with the limey tortilla chips.
• Heat the oil in a 12-inch cast-iron pan over medium heat. Add the onion and garlic. Season with 1 teaspoon salt. Cook until the garlic and onion are softened and fragrant, about 5 minutes. Add the beans, green chiles, chipotles and sauce. Season with the remaining teaspoon salt. Stir to combine until the beans are coated, then cook for 2 minutes. Add the chicken broth and stir to incorporate. Increase the heat to medium-high. Bring to a boil and reduce to a simmer. Simmer until the chicken broth is slightly reduced and thickened to a gravy, 10 to 12 minutes. Turn off the heat and transfer the beans to a food processor with a blade attachment or to a high-speed blender. Puree until smooth. Season with salt.
• In a large bowl, add the avocados, cilantro, lime zest and juice and salt. Mash until smooth but still slightly chunky.

CORN DOGS

Steps:

• In a large bowl, combine cornmeal, flour and egg. Stir in milk to make a thick batter; let stand 4 minutes. Insert sticks into hot dogs; dip into batter. , In an electric skillet or deep-fat fryer, heat oil to 375°. Fry corn dogs, a few at a time, until golden brown, 6-8 minutes, turning occasionally. Drain on paper towels.

CORN DOGS

Steps:

• In a medium bowl, combine cornmeal, flour, salt, pepper, sugar and baking powder. Stir in eggs and milk.
• Preheat oil in a deep saucepan over medium heat. Insert wooden skewers into frankfurters. Roll frankfurters in batter until well coated.
• Fry 2 or 3 corn dogs at a time until lightly browned, about 3 minutes. Drain on paper towels.

CORN DOG BATTER

Steps:

• Combine all ingredients (except the 1/2 cup of flour used for dredging) in a mixing bowl and whisk until smooth. Let set for about five minutes. Add another Tbsp or two of milk if you need to thin it a little
• These make the cutest little corn "puppies" or corn "McNuggets" Cut as many frankfurters into four equal segments as you will need for however many people you are cooking for. Stick a toothpick into each of them, dip in batter, and fry. Leave the toothpick in -- it's cute. Or, if making full length dogs, pour batter in a tall glass and dip your weiner in it.
• Drain on paper towels or newsprint and serve with mustard or ketchup or whatever condiments you want.
• *TIPS --.
• Remember -- this batter can be saved for a day or two so no need to use it all at once. If reusing batter from fridge take it out long enough for it to be room temperature. You might need to add a TBSP or two of water to loosen it back up to the right consistency.