Hot Dog On A Stick Food

HOT DOG ON A STICK

Steps:

• Heat oil in a deep pan or fryer to 375 degrees F.
• Combine the flour, cornmeal, sugar, salt, and baking soda in a large bowl. Add the milk and egg yolks to the dry ingredients and mix with an electric mixer on high speed until batter is smooth.
• Dry off the hot dogs with a paper towel. Push the thin end of a single chopstick about half way into the end of each hot dog.
• When the oil is hot, tip the bowl of batter so that you can completely coat each hot dog.
• Roll the hot dog in the batter until it is entirely covered. Hold the hot dog up by the stick and let some of the batter drip off.
• Quickly submerge the hot dog in the oil and spin it slowly so that the coating cooks evenly. After about 20 seconds you can use a lid to the deep fryer or pan to put weight on the stick, keeping the hot dog fully immersed in the oil. You can cook a couple dogs at a time this way.
• Cook for 5 to 6 minutes or until coating is dark brown. Turn them once or twice as they cook. Drain on paper towels.

HOT DOG ON A STICK

Steps:

• Heat grill to medium-high heat.
• Combine first 2 ingredients; reserve half the mixture.
• Thread wieners onto wooden skewers. Make small cuts, at an angle and 1/2 inch apart, in 2 rows down opposite sides of each wiener. Grill 5 to 7 min. or until heated through, turning occasionally and brushing with remaining ketchup mixture for the last 2 min.
• Serve wieners with reserved ketchup mixture.

HOT DOG ON A STICK WITH QUESO SAUCE

Steps:

• Heat grill to medium-high heat.
• Combine first 2 ingredients; reserve 1 Tbsp.
• Thread franks onto wooden skewers. Make small cuts, at an angle and 1/2 inch apart, in 2 rows down opposite sides of each frank. Grill 5 to 7 min. or until heated through, turning occasionally and brushing with remaining barbecue sauce mixture for the last 2 min.
• Microwave VELVEETA and milk in small microwaveable bowl on HIGH 1-1/2 min. or until VELVEETA is completely melted and sauce is well blended, stirring every 30 sec. Stir in tomatoes and reserved barbecue sauce mixture. Serve with franks.

HOT DOG ON A STICK® CLONE

Steps:

• Preheat oil in a deep pan or fryer to 375 degrees.
• Combine the flour, cornmeal, sugar, salt, and baking soda in a large bowl.
• Add the milk and egg yolks to the dry ingredients and mix with an electric mixer on high speed until batter is smooth.
• Dry off the hot dogs with a paper towel.
• Jab the thin end of a single chopstick about halfway into the end of each hot dog.
• When the oil is hot, tip the bowl of batter so that you can completely coat each hot dog. Roll the hot dog in the batter until it is entirely covered.
• Hold the hot dog up by the stick and let some of the batter drip off. Quickly submerge the hot dog in the oil and spin it slowly so that the coating cooks evenly. After about 20 seconds you can use a lid to the deep fryer or pan to put weight on the stick, keeping the hot dog fully immersed in the oil. You can cook a couple dogs at a time this way.
• Cook for 5 to 6 minutes or until coating is dark brown. Turn them once or twice as they cook.
• Drain on paper towels while cooling, and repeat with remaining hot dogs.

CORN DOGS ON A STICK

Steps:

• COMBINE cornmeal, flour and salt in a deep narrow bowl.
• ADD milk, egg and 2 TBSP vegetable oil, mixing well; set aside.
• FOR EACH corn dog:.
• Insert wooden skewer into end of frankfurter.
• Coat with additional flour.
• DIP one at a time into corn meal mixture.
• FRY in DEEP HOT oil at 375 degrees until deep golden brown.
• Repeat with remaining franks.