Papas Hellish Relish For Hot Dogs 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.

SWEET AND SOUR RELISH (FOR HOT DOGS, BRATS, ETC.)

Steps:

• Combine all ingredients and chill until ready to serve!
• Use on hot dogs, bratwursts or other sausages, fish or chicken.

BARBECUED ONION RELISH

Steps:

• Heat oil in large pan over medium heat.
• Add onions, sugar and salt. Cover and cook until the onions are wilted and juicy, but not browned, stirring occasionally, about 30 minutes.
• Add chili powder, garlic and red pepper. Sauté 4 minutes.
• Stir in barbecue sauce, beer, molasses, mustard, vinegar and soy sauce.
• Simmer uncovered until mixture thickens slightly, stirring occasionally, about 10 minutes.
• Cool to room temperature. Cover tightly and refrigerate 24 hours for flavors to develop.
• Can be made up to 1 week ahead.
• To serve warm, simmer over low heat.

CABBAGE DOGS (HOT DOGS)

Steps:

• In a large no-stick skillet, over medium heat, pour in the olive oil and after it begins to shimmer (about 2 minutes), add all other ingredients except for the water. Carefully blend the ingredients with a large spoon.
• Saute for five minutes uncopvered. Reduce heat to medium-low, cover, and allow the blend to continue cooking until the cabbage and onions are tender. Stir occassionally. (Five minutes after the skillet is first covered, add the water and continue cooking until the vegetables tenderize and until most of the water evaporates -- you can crack the lid just a bit to make this happen faster.)
• The total cooking time covered is about 10-15 minutes.
• Place weiner pieces on a bun and top with the cooked cabbage and onions. Add a little mustard to the hot dog if you wish, and serve.
• NOTE: You can actually double or triple the number of hot dog pieces in this mix if you're feeding a crowd. There will be plenty of cabbage for the toppings. Also adjust the hot pepper sauce, adding more or less, to meet your family's personal tastes. Using Tabasco instead of Frank's brand pepper sauce will make it twice as hot.

HOT DOG RELISH

Steps:

• Place onions, cabbage, bell peppers, and tomatoes in a food processor, and pulse until finely minced. Drain, and remove contents to a large bowl. Sprinkle with salt, cover, and let stand overnight. Pour contents into a colander; rinse, and drain. Return contents to bowl.
• In a separate bowl, stir together mustard seed, celery seed, turmeric, sugar, white vinegar, and water. Pour over vegetable mixture, and stir to combine.
• Pour mixture into a large pot, and bring to a boil over high heat. Boil for 5 to 10 minutes. Store, refrigerated, in sterilized, sealed pint jars.

SWEET AND SOUR PICKLE RELISH

Steps:

• Mix all ingredients and store in the refrigerator at least 24 hours prior to serving so that the flavors will blend.

SPICY HOT DOGS

Steps:

• Cook onions in oil until tender.
• Stir in remaining ingredients except the hot dogs and buns.
• Score dogs lengthwise and add to sauce.
• Simmer 10 minutes.
• Serve on toasted buns with your choice of condiments if desired.

COLE SLAW ON HOT DOGS

Steps:

• For the dressing, in a small bowl combine the mayonnaise and red wine vinegar.
• Mix together the cabbage, carrot, red onion, and sun dried tomatoes; stir in enough of the dressing to moisten the cabbage mixture to your liking, add the ketchup and mix well.
• Add salt and pepper to taste, refrigerate the coleslaw until ready to serve, 4 to 5 hours is suggested in order for the flavors to blend.
• Boil hot dogs in water, place one in steamed bun top with generous amounts of slaw and enjoy.
• Please note the cook time allows for chilling the coleslaw for 4 hours before serving.