Online Round 2 Recipe Cheesy Hot Dog Scramble Food

CHEESY HOT DOGS WITH PICKLE-PEPPER RELISH

Steps:

• Make the relish: Combine the vinegar, sugar, celery seeds and mustard seeds in a small saucepan. Bring to a boil and cook until syrupy, about 2 minutes. Transfer to a bowl; let cool slightly. Stir in the dill pickles, yellow peppers, pimientos, pickled jalapenos and chives. Cover and refrigerate at least 1 hour or overnight. Season with salt.
• Preheat a grill to medium high. Grill the hot dogs, turning, until well marked, 4 to 5 minutes. Meanwhile, open the buns and toast cut-side down on the grill. Brush the insides of the buns with the melted butter and arrange the cheese inside; cover to melt, 1 to 2 more minutes.
• Drain the relish. Serve the hot dogs on the cheesy buns; top with ketchup, mustard and the relish.

CORN DOGS WITH SWEET MUSTARD

Steps:

• In a large bowl, whisk together the baking mix, cornmeal, garlic powder, and cayenne. In another bowl, whisk together the egg and milk. Pour the wet ingredients into the dry ingredients and whisk until blended.
• In a small bowl, stir together the mustard and preserves.
• When you are ready to fry, insert a chopstick into the end of each hot dog and push about halfway into the meat. (Reserve 2 hot dogs for the Online Round 2 Recipe Cheesy Hot Dog Scramble.) Dust each hotdog with flour, dip into the batter, and carefully lower it into the hot oil. Fry 2 or 3 at a time until golden brown, 3 to 5 minutes. Drain on brown paper. Brush with the sweet mustard sauce and serve warm.

HAMBURGER DOGS

Steps:

• Preheat grill to medium-high heat.
• In a large bowl, combine ground beef, seasoning packet, ketchup, bread crumbs, and egg. Mix until just combined; do not overmix. Shape into hot dog forms. Grill for approximately 8 to 10 minutes. Serve on hot dog buns with more ketchup, relish, and chopped onions.

FOUNTAIN DOGS

Steps:

• Set up grill for direct cooking over medium heat. Oil grate when ready to start cooking.
• Cook bacon slices in a microwave oven for about 1 minute, or pan fry until the edges begin to curl but the bacon is still flexible. Drain well.
• Wrap each frank in a slice of bacon, securing the ends with toothpicks; set aside.
• Toss onion slices with olive oil. Grill bacon-wrapped franks and onion slices on hot oiled grill, for 4 to 5 minutes per side (16 to 20 minutes total). Turn onions everytime you turn franks.
• Serve hot on toasted buns with lots of condiments.
• INDOOR: Prepare dogs as directed. Preheat broiler. Place dogs on wire rack over foil-lined baking sheet or broiler pan. Place under broiler 4 to 6 inches from heat source and cook 3 to 4 minutes per side or until bacon is crispy.

DEES HOT DOG AND SCRAMBLED EGGS

Steps:

• Melt butter.
• Fry shallot and hot dog coins until lightly browned.
• Add pepper.
• Pour in eggs that have been scrambled.
• If you want cheese in it, add it here.
• Stir until cooked.

EASY CHEESY HOT DOGS

Steps:

• Half the hotdogs so that the two halves remain attached to each other along the whole length of the hotdog.
• Cut the cheese into sticks or cubes and fill the hotdogs with it.
• Put in the oven and heat (medium to high heat) until cheese melts and take out before the hotdogs start getting brown.

CHEESY HOT DOGS

Steps:

• Cook hot dogs in boiling water until done.
• Preheat oven to 350°.
• Spray a 9 x 13 baking pan with non stick spray.
• Spread butter on both sides of each piece of bread.
• Put a slice of cheese on one side of bread.
• Place a hot dog in the middle.
• Fold up the sides.
• Pin with a toothpick.
• Then lay hot dog sandwiches side by side in the baking pan.
• Bake until bread is toasted brown and cheese is melted.
• Watch carefully so they don't burn.