Hot Dog Cups Recipe By Tasty Food

CHILI CHEESE DOG BOATS RECIPE BY TASTY

Steps:

• Preheat the oven to 350°F (180°C).
• Leaving them attached, place the 8 hot dog buns in a 9 x 13-inch (22 x 33-cm) baking dish. Cut a rectangle in each hot dog bun, making sure to stay 1 centimeter from the edges. Push down on the bread cut-out to compact it tightly into the bottom of each bun, making sure to press down on the bottom edges as well. This will help create a larger space for the fillings and reduce mess.
• Mix the butter, garlic, and parsley in a small bowl, then brush the buns and their hollowed insides with the garlic butter. Bake for 5 minutes to toast the buns as well as help the sides of the buns firm up so they don't collapse under the weight of the fillings.
• Place a slice of cheddar cheese inside each bun, then spoon a bit of chili inside each one. Slide a hot dog snugly on top of the chili in each bun, then top with more chili.
• Bake for 20-25 minutes, until the cheese is golden brown and the chili has started to brown. Top with fresh parsley, then slice the hot dog boats along their connected seams to serve.
• Enjoy!

HOT DOG CUPS RECIPE BY TASTY

Steps:

• Preheat oven to 350°F (180°C).
• Cut hot dogs lengthwise and chop into small pieces. Mix with ketchup, mustard, and Worcestershire sauce.
• Press each biscuit into the cups of a greased muffin tin. Fill with hot dog mixture.
• Bake for 10 minutes. Remove from oven and top with shredded cheddar cheese.
• Bake for an additional 5 minutes.
• Enjoy!

HOTDOG TWISTS RECIPE BY TASTY

Steps:

• Preheat oven to 400˚F (200˚C).
• In a small bowl, add yeast and sugar to the warm water. Let sit until yeast activates and begins to bubble, about 5-10 minutes.
• Add flour and salt to a large bowl and mix. Create a well in the middle of the dough and pour yeast mixture into the center.
• Stir until it forms into a ball, and continue with your hands. (If the dough is too sticky, add a little bit more flour).
• Transfer to a floured surface and knead dough for 5 minutes.
• Coat a large bowl with olive oil and place the dough in the bowl. Cover with a towel and place in a warm, dry place to double in size.
• Once risen, transfer dough to a floured surface.
• Cut the dough in half and set one of the halves aside. (The other half can be used to make a second batch of hot dog twists or it can be wrapped up and frozen for up to 3 months!)
• Cut the dough into 5 evenly-sized pieces.
• Flatten the dough and add a layer of cheese to the bottom.
• Lay the hot dog on top of the cheese and fold the dough over. Pinch the ends together to make a seam. Cut off the extra dough on the ends and pinch to seal the ends.
• Cut off the extra dough on the ends and pinch to seal the ends.
• Make 7 cuts that go through the hot dog, but leave the seam in tact.
• Starting at one end, twist the hot dog piece to the left, the following piece to the right, etc. until all eight pieces are facing outward and are connected down the middle by the dough seam.
• Place on a baking sheet and bake for 10 minutes.
• Remove from the oven and sprinkle with additional cheese. Bake for 5 more minutes or until golden brown. (Times and temperatures may vary based on oven.)
• Serve & with your favorite hot dog toppings!
• Enjoy!

KOREAN STREET FOOD-STYLE POTATO HOT DOGS RECIPE BY TASTY

Steps:

• Make the batter: In a large bowl, whisk together the flour, baking powder, salt, and sugar. Make a well in the center, add the egg and milk, and whisk until smooth. Transfer the batter to tall glass, then chill in the refrigerator until ready to use.
• Make the potatoes: Dice the potatoes into ¼-inch cubes, then transfer to a large bowl and cover with cold water. Soak for 1 hour to remove excess starch, then drain.
• Bring a medium pot of water to a boil. Add the potatoes and blanch for 3-4 minutes, until cooked ¾ way through. Drain and rinse with cold water. Pat the potatoes dry and transfer to a bowl. Sprinkle the flour over the potatoes and toss to coat.
• Make the cheese dogs: Heat 4-5 inches of vegetable oil in a large pan over medium heat until the temperature reaches 350°F (180°C).
• Cut each hot dog in half crosswise.
• Cut the mozzarella block into 4 rectangles to match the size of the hot dog halves.
• Thread a hot dog half and a cheese stick onto each wooden chopstick. Lightly coat in flour.
• Transfer the potatoes to a plate or baking sheet. Add the panko bread crumbs to a separate plate or the same baking sheet.
• Dip a cheese dog in the batter to coat fully, then place on the potatoes, packing tightly to adhere. Coat in the panko bread crumbs. Repeat with the remaining cheese dogs.
• Fry the potato hot dogs, 2 at a time, in the hot oil for 5-7 minutes, turning occasionally, until golden brown on all sides. Transfer to a paper towel to drain.
• Sprinkle the potato hot dogs with sugar and drizzle with ketchup.
• Enjoy!

CHICAGO-STYLE HOT DOG CUPS

Steps:

• Heat oven to 350°F. Spray 16 regular-size muffin cups with cooking spray.
• 2.
• Separate biscuit dough into 8 biscuits. Carefully separate each biscuit into 2 thin rounds to make 16 total rounds. Firmly press 1 biscuit round in bottom and up side of each muffin cup, forming 1/4-inch rim.
• 3.
• In medium bowl, stir sliced hot dogs, 2 tablespoons yellow mustard and the Worcestershire sauce. Spoon mixture evenly into biscuit cups.
• 4.
• Beat egg with 1 tablespoon water; brush mixture on edges of biscuit cups. Sprinkle poppy seed evenly on edges of biscuit cups. Bake 18 to 20 minutes or until edges of biscuit cups are golden brown. Transfer biscuit cups to serving plate. Top each with 1/2 teaspoon yellow mustard, 1 tablespoon relish and 1 tablespoon white onion. Sprinkle cups evenly with celery salt.

LOADED HOT DOGS RECIPE BY TASTY

Steps:

• For the curried mustard sauce, combine all the ingredients in a small saucepan over a medium heat and simmer for 2 minutes. Blend with a hand blender or in a food processor until smooth and set aside to cool.
• For the onion rings: Heat the sunflower oil over a medium-high heat until it reaches 180°C. (Test this before frying by placing one ring in the oil. If it bubbles immediately, the oil is ready.)
• Stir all the dry ingredients together in a large mixing bowl. Combine the almond milk and coconut cream in a separate mixing bowl.
• Dip each onion ring into the dry mixture, then dip into the wet mixture and then back into the dry mixture. Fry the rings in batches until golden and crisp (1-2 minutes). Drain on a paper towel and set aside.
• For the salsa, combine all the ingredients in a bowl.
• Lightly chargrill the hot dog sausages on a barbecue grid over medium-hot coals until heated all the way through. Slice each roll, lengthways, without cutting all the way through. Spread the roll with the curried mustard sauce, then add the hot dog sausages and top with salsa and onion rings. Add some vegan cheese for an extra treat.
• Serve.