Rons Baked Corn Dogs Food

OVEN BAKED CORN DOGS

Steps:

• Preheat oven to 425 degrees F.
• In a shallow dish, combine muffin mix with flour, then stir in eggs, milk and melted butter. Season the mix with chili powder, cumin, cayenne and scallions. The batter will be a thick, sticky biscuit dough. Place a hot dog in the bowl of batter and swoosh it around to coat it. Remove coated dog to a nonstick cookie sheet and use your fingers to spread batter on any exposed dog spots. Don't coat it too thick, just shy of 1/2-inch should do the trick. If it's too thick it will just slide off the dog while it's baking, leaving the dog exposed. If that happens don't sweat it, they will still taste great. Repeat until all 8 are coated. Bake 12 to 15 minutes or until evenly deep brown all over.
• Serve the oven baked corn dogs with your favorite hot dog condiments. Serve with Sweet Relish Slaw Salad and with some baked or reduced-fat chips alongside the dogs.
• In the bottom of a medium, shallow bowl combine relish, vinegar, oil, garlic, bay and cloves. Let stand 5 minutes then fish out the garlic, bay and cloves. Add cabbage salad and toss, let stand 10 to 20 minutes in the refrigerator. Season salad with salt and pepper, toss in the scallions then serve.

BAKED CORN DOGS

Steps:

• Preheat oven to 375 degrees. Line a baking sheet with parchment paper; set aside. In a medium bowl, whisk together flour, cornmeal, baking powder, sugar, 1/2 teaspoon salt, and 1/4 teaspoon pepper. Make a well in center; add milk, eggs, and oil. Mix just until combined.
• Insert an ice-pop stick into one end of each sausage, leaving a 1 1/2-inch handle. Dust with flour; tap off excess. Using handle, rotate each sausage over bowl as you spoon batter to coat evenly. Place on sheet; bake 5 minutes. Remove from oven. Using a spatula, reapply batter that has slipped onto sheet. Return to oven; bake until golden, 20 minutes. Serve with ketchup and mustard, if desired.

BAKED MINI CORN DOGS

Steps:

• Warm the milk to about 110 degrees in a saucepan; pour into a medium bowl. Sprinkle in the yeast and let soften for about 2 minutes. Stir in the olive oil, brown sugar and cornmeal with a wooden spoon. Add the flour, salt, baking soda and cayenne pepper; stir to make a sticky dough.
• Turn the dough out onto a lightly floured surface and knead, adding more flour if needed, until smooth but still slightly tacky, about 5 minutes. Shape the dough into a ball, place in a lightly oiled bowl and cover with plastic wrap. Let rise in a warm spot until doubled in size, 45 minutes to 1 hour. Meanwhile, insert a wooden stick or small skewer into each hot dog half, about 1 inch deep; set aside.
• Preheat the oven to 450 degrees and lightly oil a large baking sheet. Turn the dough out onto a lightly floured surface; divide into 18 pieces. With your palms, roll each piece into a 10-inch length. Wrap each piece around a hot dog half, tucking and pressing the edges to seal; place on the baking sheet.
• Brush the dough-wrapped dogs with the beaten egg; sprinkle with sesame seeds, if desired. Bake until golden, 15 minutes.

CORN DOGS

Steps:

• Combine cornmeal, flour, baking powder, salt and egg; mix well.
• Stir in milk to make a thick batter; place in a tall narrow glass. Let stand 4 minutes to thicken.
• Meanwhile, heat oil to 375 degrees F.
• Pat hot dogs dry. Dust with flour if desired. Insert sticks in hot dogs; dip into batter. Let excess drip off.
• Fry until golden brown, about 5-6 minutes. (I've found it works best to fry them one at a time. Unless you have a fryer that is big enough to handle more without them touching.).
• Drain on paper towel.

OVEN BAKED CORN DOGS

Steps:

• Preheat oven to 400 degrees.
• In a shallow dish, combine the muffin mix with the eggs, milk, and melted margarine. Season the mix with chili powder, cumin, hot sauce, and scallions. The batter will be thick like wet dough.
• Place a hotdog into the bowl of batter, coat it, remove the hotdog and place it on a nonstick cookie sheet, use your fingers to spread batter onto any exposed spots.
• Bake for 12 minutes or until evenly browned all over.

RONS BAKED CORN DOGS

Steps:

• Preheat oven to 375 degrees Fahrenheit.
• Grease eight mini-loaf pans and set aside.
• Whisk dry ingredients together in medium or large bowl.
• Stir in the remaining ingredients except for the hot dogs.
• Pour a half inch of batter into each mini loaf pan.
• Place a hot dog on top of the batter in each pan.
• Distribute remaining batter over the hot dogs so that the hot dogs are surrounded by batter.
• Bake in preheated oven for thirty minutes or until done. Based on your baking pans, you'll need to check for doneness sooner or later.
• Note: the dough just over the hot dogs is the last to cook so that's where you can test for doneness.

CORN DOG CASSEROLE

Steps:

• In a medium skillet, saute celery and green onions in butter for 5 minutes. Place saute mixture in a large bowl; set aside.
• Slice hot dogs lengthwise into quarters, then cut into thirds. In same skillet, saute hot dogs for 5 minutes or until lightly browned. Add to celery/onion mixture and mix all together. Set aside 1 cup of mixture.
• Preheat oven to 400 degrees F (200 degrees C).
• In a large bowl combine the eggs, milk, sage and pepper. Add all but reserved 1 cup hot dog mixture. Stir in corn bread mix and 1 1/2 cups shredded cheese. Mix all together and spread mixture into a shallow 3 quart baking dish. Top with reserved 1 cup hot dog mixture and remaining 1/2 cup shredded cheese.
• Bake uncovered in preheated oven for 30 minutes, or until golden brown.

CORN DOGS (BAKED)

Steps:

• Preheat oven to 375 degrees.
• Line a baking sheet with parchment paper; set aside.
• In a medium bowl, whisk together flour, cornmeal, baking powder, sugar, 1/2 teaspoon salt, and 1/4 teaspoon pepper.
• Make a well in center; add milk, eggs, and oil. Mix just until combined.
• Insert a stick (I use Popsicle sticks) into one end of each wiener, leaving enough out to hold on to without burning skin.
• Dust with flour; tap off excess.
• Using handle, rotate each sausage over bowl as you spoon batter to coat evenly.
• Place on sheet; bake 5 minutes. Remove from oven.
• Using a spatula, reapply batter that has slipped onto sheet.
• Return to oven; bake until golden, 20 minutes.
• Serve with dipping sauce of choice.