Firecracker Foot Longs Food

FIRECRACKER FOOT-LONGS

Steps:

• In a resealable bag, combine the Tabasco, onion, and oregano. Add the hot dogs and seal the bag. Marinate in the refrigerator for 2 to 24 hours, turning occasionally.
• Drain the hot dogs, reserving the marinade. Grill the hot dogs over medium heat for 5-7 minutes, turning several times. Toast the buns during the last minute of grilling time.
• While hot dogs are cooking, put the reserved marinade in a small saucepan and bring to a boil.
• Serve hot dogs in buns, topped with some of the reserved marinade and onions or relish if desired.

FIRECRACKERS

Steps:

• Place carrots in a spring-top glass jar. Bring the water, sugar, cider vinegar, onion powder, mustard seeds, salt, and chili flakes to a boil in a non-reactive saucepan. Boil for 4 minutes.
• Slowly pour the hot pickling liquid over the carrots, filling the jar to the top. Place the chilies in the jar. Allow the carrots to cool before sealing. Refrigerate for 2 days up to 1 week.

FIRECRACKER VEGETABLE ROAST

Steps:

• Preheat oven to 450.
• Place first 9 ingredients in a food processor, process til smooth.
• Combine basil mixture, cauliflower and next 5 ingredients, tossing well to coat. Arrange vegetables on a jelly roll pan coated with cooking spray.
• Bake at 450 for 15 min or til lightly browned. Add tomato and chickpeas; bake an additional 5 minutes. Serve with rice, if desired.