IN-A-HURRY HOT DOG DINNER
In Niles, Ohio, Sandra Small combines sliced franks with plenty of green pepper, onions and tomatoes for this well-seasoned entree. "Serve it plain or over noodles or rice," she recommends.
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 4-6 servings.
Number Of Ingredients 11
Steps:
- In a large skillet, cook and stir hot dogs in 1 tablespoon butter over medium-high heat until lightly browned; remove and keep warm. , In the same skillet, saute the onions, celery and green pepper in remaining butter until tender. Add garlic; cook 1 minute longer. Add the tomatoes, oregano, paprika, pepper and hot dogs. Cook and stir until heated through. Serve with noodles or rice.
Nutrition Facts : Calories 331 calories, Fat 27g fat (12g saturated fat), Cholesterol 53mg cholesterol, Sodium 957mg sodium, Carbohydrate 14g carbohydrate (8g sugars, Fiber 2g fiber), Protein 10g protein.
"MAKE IT YOUR OWN" HOT DOG SKILLET
Choose your favorite style of hot dog toppers, or provide toppings for several styles and let each person "make it their own."
Provided by Betty Crocker Kitchens
Categories Entree
Time 30m
Yield 6
Number Of Ingredients 22
Steps:
- In 12-inch skillet, mix milk, hot water, uncooked pasta and sauce mix (from Hamburger Helper box). Heat to boiling, stirring occasionally. Cut up 2 hot dogs; stir in.
- Reduce heat; cover and simmer about 10 minutes, stirring occasionally, until pasta is tender. Remove from heat.
- Cut lengthwise slit in each of remaining 6 hot dogs; place over macaroni mixture in skillet. Cover; let stand until hot. Serve in bowls; fill slit in each hot dog with customized toppings as desired.
Nutrition Facts : Calories 330, Carbohydrate 26 g, Cholesterol 40 mg, Fat 3 1/2, Fiber 0 g, Protein 11 g, SaturatedFat 8 g, ServingSize 1 Serving (Without Toppings), Sodium 1460 mg, Sugar 8 g, TransFat 1/2 g
CHEESEBURGER HOT DOGS WITH STICKY SWEET & SOUR ONIONS
Combine two barbecue favourites in one with these cheeseburger hotdogs. Serve simply or 'fully loaded' with our homemade burger sauce and onions
Provided by Barney Desmazery
Categories Dinner
Time 50m
Number Of Ingredients 12
Steps:
- If making your own burger sauce, mix all the ingredients together in a small bowl, cover and chill until needed. Can be made up to two days ahead. Tip the mince into a bowl and season well with salt and pepper. Use your hands to scrunch everything together, then divide the mince into four portions. Mould each portion into a sausage slightly longer than the hot dog buns. Roll gently on a tray to neaten, then cover and chill for at least 1 hr. Will keep chilled for up to 24 hrs.
- Light a barbecue and wait until the coals are ashen, or set a gas barbecue to high. For the onions, heat the oil in a cast iron pan set over the barbecue (or do this in a frying pan on the hob). Scatter in the onions along with a generous pinch of salt and the sugar, and cook for 20-25 mins, stirring now and then until the onions are golden and slightly burnt in places. Carefully splash in the vinegar and cook for a few minutes more until the onions are jammy. Remove from the heat and set aside.
- Brush a little oil over the hot dogs and barbecue for 10 mins until just cooked through, with char marks on all sides. Drape the cheese over the hot dogs and continue to cook for a few minutes until the cheese has melted - if your barbecue has a lid, close it to melt the cheese quickly. Meanwhile, toast the cut sides of the buns if you like. Stuff the buns with the hot dogs, then top with the sticky onions, gherkins and burger sauce, or whatever your favourite condiments are.
Nutrition Facts : Calories 678 calories, Fat 35 grams fat, SaturatedFat 13 grams saturated fat, Carbohydrate 51 grams carbohydrates, Sugar 11 grams sugar, Fiber 4 grams fiber, Protein 38 grams protein, Sodium 2.03 milligram of sodium
SKILLET HOT DOG-POTATO DINNER
Looking for hot dog ideas for dinner? You may have just found your new favorite meal! This hot dog and potato dinner is an easy, kid-friendly dish that combines hot dogs, corn, potatoes and a creamy cheese sauce in one skillet. Finish it off with family-favorite hot dog toppings, and watch it get gobbled up.
Provided by Betty Crocker Kitchens
Categories Lunch
Time 30m
Yield 4
Number Of Ingredients 6
Steps:
- In 10-inch nonstick skillet, stir sauce mix (from box), hot water and milk until well blended. Add potatoes (from box); stir well to combine. Heat just to boiling over medium heat, stirring occasionally. Reduce heat. Cover and simmer 10 minutes, stirring occasionally.
- Uncover; stir in hot dogs and frozen corn; cook 6 to 8 minutes, stirring occasionally, until potatoes are tender and hot dogs and corn are heated through.
- Remove from heat; stir in cheese, and continue stirring until cheese is melted. Serve immediately.
Nutrition Facts : Calories 370, Carbohydrate 34 g, Cholesterol 65 mg, Fat 1 1/2, Fiber 2 g, Protein 13 g, SaturatedFat 8 g, ServingSize 1 Cup, Sodium 1190 mg, Sugar 4 g, TransFat 0 g
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ONE POT CHEESEBURGER PASTA - ONE POT PASTA - BUDGET BYTES
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4.8/5 (73)Calories 555 per servingTotal Time 30 mins
- Finely dice the onion. Add the onion, olive oil, and ground beef to a large deep skillet and sauté over medium heat until the beef is fully browned and the onion is soft and translucent. Drain off any excess fat, if needed.
- Add the flour to the skillet and continue to stir and cook for one minute more. The flour will begin to coat the bottom of the skillet. Be careful not to let the flour burn.
- Add the tomato sauce and beef broth to the skillet and stir to dissolve the flour off the bottom of the skillet.
- Add the uncooked pasta to the skillet and stir to combine. The liquid in the skillet may not fully cover the pasta, but that is okay.
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