Foil Wrapped Hot Dogs And Kraut Food

CARROT HOT DOGS

Steps:

• Whisk together the oil, maple syrup, Worcestershire, vinegar, salt, pepper, garlic powder and onion powder in a shallow baking dish. Add the carrots and toss to coat. Cover with aluminum foil and refrigerate, turning occasionally, for at least 4 hours and up to overnight.
• Preheat the oven to 350 degrees F and preheat a grill to medium-high.
• Transfer the foil-covered baking dish to the oven and bake until the carrots are fork-tender, 20 to 25 minutes. Grill the carrots until grill marks appear, a few minutes per side. Serve on the buns with mustard, coleslaw and crispy fried onions.

HOT DOGS AND SAUERKRAUT

Steps:

• Heat oil over medium high heat.
• Turn down to medium and add drained sauerkraut and hotdogs in a single layer.
• Sprinkle brown sugar, salt and peppers over the top of the sauerkraut. Cover and cook for 5 minutes.
• Use tongs to stir sauerkraut together and rotate hot dogs.
• Cook another 3 - 5 minutes until sauerkraut is lightly browned and hot dogs are heated through.

STUFFED HOT DOGS

Steps:

• Preheat oven to 350.
• Line cookie sheet with foil and spray with non-stic spray.
• Mix Beans, mustard & sugar - set aside.
• Cut hotdogs length wise BUT NOT ALL THE WAY THRU.
• Open hotdogs along cut and lay on lined cookie sheet.
• Spoon Bean mixture onto dogs.
• Bake at 350 for 30 minutes.
• Remove hotdogs and top with cheese slices.
• Put back in oven til cheese melts.

BACON-WRAPPED HOT DOGS

Steps:

• In a large skillet, cook bacon over medium heat until partially cooked but not crisp. Remove to paper towels to drain; cool slightly. Wrap 1-1/2 strips of bacon around each hot dog, securing with toothpicks as needed (do not wrap tightly, or bacon may tear during grilling)., Grill, covered, over medium heat or broil 4 in. from heat 6-8 minutes or until bacon is crisp and hot dogs are heated through, turning frequently. Discard toothpicks. Serve hot dogs in buns with onion and sauerkraut; top with condiments of your choice.

FOILED HOT DOGS

Steps:

• Spread each Hot dog bun with 1 t. mayonnaise. Place one piece of American cheese in each bun and then place one hot dog on top of cheese. Spread 2 t. pickle relish on top of each hot dog. Wrap each hot dog combo in foil, crimping the ends and edges.
• Oven: Bake for 30 minutes in a 350 degree F. oven.
• BBQ: Bake for 20 minutes over low heat turn every 10 minutes.
• Campfire: place over low coals, turning frequently for 20 minutes.

FOIL-WRAPPED HOT DOGS AND KRAUT

Steps:

• Heat oven to 400ºF.
• Combine coleslaw blend and onions in medium bowl.
• Mix sugar, vinegar and relish until blended. Add to coleslaw mixture; mix lightly. Spoon onto centers of 4 large sheets heavy-duty foil sprayed with cooking spray.
• Cut each frank lengthwise in half; place over slaw mixture. Fold foil to make 4 packets; place on baking sheet.
• Bake 10 min. or until coleslaw blend is crisp-tender. Cut slits in foil to release steam before carefully opening packets.
• Fill buns with franks and slaw mixture just before serving.

FOIL WRAPPED VEGETABLES

Steps:

• In a large bowl, combine the shallots, potatoes and zucchini. Drizzle with the olive oil and mix again. Add the sliced garlic, rosemary and salt and toss to coat vegetables.
• Tear off a piece of foil large enough to hold the vegetables. Place the vegetables on the foil and bring fold up the sides to form a room pouch. Place the foil pouch on a hot grill or in a preheated 425 degrees F oven and roast until potatoes are tender and caramelized, about 25 minutes.

CRESCENT WRAPPED HOT DOGS

Steps:

• Preheat oven to 375 degrees.
• Unroll dough and separate triangles.
• Roll dough into rope and wrap them in a spiral around the hot dogs.
• Place on foil lined baking sheet.
• Bake for about 12 minutes or until rolls look golden.
• Sprinkle with cheese and bake for about 1 minute until cheese is melted.
• May eat as is, or dip in mustard or ketchup -- or both!

SAUERKRAUT HOT DOG TOPPING

Steps:

• Combine all ingredients in a saucepan; cook on low heat until heated through. Serve over hot dogs.

BALLPARK HOT DOGS (VEGAN)

Steps:

• Process soy sauce, oil, ketchup, garlic, onion, and brown sugar in blender until smooth. Slowly pour in water and blend until combined.
• Combine remaining ingredients in a mixing bowl.
• Add soy sauce mixture to the gluten mixture and stir with a wooden spoon until combined and a soft wet dough forms.
• Divide dough into 8 pieces and roll each piece into 6-inch log.
• Wrap each log tightly in aluminum foil (they will burst out while cooking if not wrapped tightly enough). Twist ends of foil to seal.
• Steam for 30 minutes.
• Unroll and enjoy!