Hot Dog Potato Soup Food

HOT DOG SOUP

Steps:

• Place the onion and margarine in a large saucepan over medium heat. Slowly cook and stir until the onion is soft. Mix in the potatoes and enough water to cover. Bring to a boil. Reduce heat and mix in the tomato sauce, chicken broth, green beans and frankfurters. Simmer 30 minutes, or until potatoes are tender.

CHILI DOG BAKED POTATOES

Steps:

• Preheat oven to 400°. Scrub potatoes; pierce several times with a fork. Bake until tender, 50-75 minutes., Meanwhile, in a large skillet, cook beef over medium heat until no longer pink, 6-8 minutes, breaking into crumbles; drain. Stir in water, ketchup and seasonings; bring to a boil. Reduce heat; simmer, uncovered, until thickened, 3-5 minutes, stirring occasionally. Cook hot dogs according to package directions., With a sharp knife, cut an "X" in each potato. Fluff pulp with a fork. If desired, season with additional salt and pepper. , Place potatoes on a baking sheet. Place a hot dog on each potato. Spoon beef mixture over hot dogs; sprinkle with cheese. Bake until cheese is melted, 3-5 minutes. Sprinkle with chopped onion and if desired, corn chips.

HOT DOG SOUP

Steps:

• In a large saucepan, saute the carrots, potatoes, parsnips and onion in butter for 5 minutes. Stir in flour until blended. Add the hot dogs, milk, soup, water, basil and pepper; bring to a boil. Reduce heat; cover and simmer for 25-30 minutes or until vegetables are tender, stirring occasionally.

HOT DOG SOUP

Steps:

• The kids can help to slice up the hot dogs into 1 inch pieces by using plastic knives.
• Start with a large soup pot. Sauté the hot dogs in the oil until they are browned. Remove the hot dogs & refrigerate. Next, sauté the onion, celery, carrots and garlic for 5 to 10 minutes.
• Add the water, stock, lentils, salt, pepper, and basil. Bring to a boil, and then reduce the heat to low and simmer for 1 to 1 1/2 hours.
• Adjust the seasonings and add the hot dogs back in to warm them through. Serves 8 to 10.

HEARTY HOT DOG SOUP

Steps:

• In a large saucepan combine frankfurters, corn, tomato paste, chili powder, cayenne, onion powder, salt, pepper, water and cheese. Cook over medium heat until frankfurters plump and cheese is melted.

HOT DOG POTATO SOUP

Steps:

• In a large microwave-safe bowl, combine all the ingredients.
• Cover and microwave on high for 8 to 10 minutes or until heated through, stirring every 2 minutes.

HOT DOG POTATO SOUP

Steps:

• In a large microwave-safe bowl, combine all the ingredients. Cover and microwave on high for 8-10 minutes or until heated through, stirring every 2 minutes.

POTATO HOT DOG SOUP

Steps:

• Peel and cube potatoes, put in pot, add enough water to just completely cover potatoes.
• Sprinkle dill weed over potatoes and boil until potatoes are done but not overdone.
• While potatoes are boiling, hard boil 6 eggs. Peel then chop.
• When potatoes are done, DO NOT DRAIN THEM! Add whipping cream to pot ( more or less to your taste).
• Add chopped eggs to pot.
• Slice all hot dogs into pot.
• Turn on low heat and stir just until soup is warmed, careful not to scorch or overheat.
• Add about a tablespoon of vinegar to pot and stir.
• When ready to eat, I have a water bottle with vinegar in it for this meal so individuals can add more directly to their bowl.
• You can adjust all measurements to make as little or as much as you'd like.

HOT DOG, POTATO AND SAUERKRAUT BAKE

Steps:

• Spread half of mashed potatoes into bottom of a greased 2 1/2 qt.greased casserole.
• Top with half of hot dogs and half of sauerkraut.
• Repeat layers.
• Bake at 350 degrees for 45 minutes.

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!

MASHED POTATO-TOPPED HOT DOGS

Steps:

• Make a lengthwise cut three-fourths of the way through each hot dog. Open hot dogs and place cut side up on a baking sheet. Top with mashed potatoes and cheese. , Bake at 350° for 5-10 minutes or until cheese is melted. Spread with salsa and sprinkle with onions.

HOT DOG A LA POTATO

Steps:

• Preheat the oven to 350 degrees F (175 degrees C).
• Slit hot dogs lengthwise down the center, but do not cut in half. Spread them open, and place them in a 9x9 inch square baking dish. Pile an equal amount of the mashed potatoes onto each hot dog.
• Bake for 10 minutes in the preheated oven. Turn the oven off, and remove the dish of hot dogs. Place one slice of cheese onto each one, and return them to the oven until the cheese has melted.

NOT SO SLOPPY HOT DOGS

Steps:

• Heat a large skillet over medium-high heat. Cook and stir beef in the hot skillet until browned and crumbly, 5 to 7 minutes; drain and discard grease. Add celery and onion; cover skillet and cook until celery and onion are tender, about 5 minutes.
• Stir tomato soup, ketchup, brown sugar, vinegar, and Worcestershire sauce into ground beef mixture; season with taco seasoning, garlic powder, and salt. Simmer mixture, stirring frequently, until flavors have blended, 15 to 20 minutes.
• Fill a large pot with lightly salted water and bring to a boil; boil hot dogs in the boiling water until cooked through, 5 to 10 minutes. Remove hot dogs from water using thongs.
• Place each hot dog into a toasted bun; top each hot dog with ground beef mixture.

HOT DOG CHOWDER

Steps:

• In a large saucepan, combine the first eight ingredients. Bring to a boil. Reduce heat; cover and simmer for 15 minutes. , Stir in hot dog slices and 2-1/2 cups milk. Combine flour and remaining milk until smooth. Stir into soup. Bring to a boil; cook and stir for 2 minutes or until thickened. Stir in butter until melted.

HOT DOG SOUP

Steps:

• Place the onion and butter in a large saucepan over medium heat. Slowly cook and stir until the onion is soft.
• Mix in the tomato sauce, chicken broth, water, mixed veggies,frankfurters and spices.
• Bring to boil, reduce heat, cover and simmer 15 minutes.
• Add cream cheese and mix until well blended.
• Add cooked rice and simmer for 5 more minutes until warmed through.
• Remove bay leaf before serving.
• Scoop into soup bowls, sprinkle parmesan cheese on top and serve.