Stuffed Franks Food

STUFFED FRANKS

Steps:

• Boil potatoes for mashed.
• Add margarine and milk and mash potatoes. Sometimes it takes less milk, not sure why, but don't let your potatoes get too loose.
• Add onion and cheese to mashed potatoes.
• Slice franks lengthwise almost in half and spread them open.
• Cover each frank with small dollops of mashed potatoes.
• Wrap each stuffed frank in a bacon slice.
• Bake at 350 degrees Fahrenheit for 45 minutes until bacon is done.

FRENCH FRY FRANKS

Steps:

• Make the franks: Whisk the flour, cornmeal, sugar and paprika in a large bowl. Add the egg and milk and whisk to make a thick batter, adding more milk if the mixture is too dry. Add 1/4 teaspoon salt, and pepper to taste.
• Heat about 2 inches vegetable oil in a large pot over medium-high heat until a deep-fry thermometer registers 375 degrees F. Dip the franks in the batter, then carefully wrap a long curly fry around each. (If desired, thread the franks on wooden skewers before wrapping with fries.)
• Working in batches, fry the franks in the hot oil, turning, until golden on all sides, 3 to 4 minutes. Remove with a slotted spoon and drain on paper towels; sprinkle with salt.
• Meanwhile, make the dip: Whisk the Sriracha, lime juice and mayonnaise in a bowl. Serve with the franks.

STUFFED FRANKS 'N' TATERS

Steps:

• 1. Heat oven to 400 degrees. In large bowl, combine potatoes, soup, 1/2 cup cheese, the sour cream, 1/2 can onions and the seasonings.
• 2. Spread potatoe mixture in a 8x12-inch baking dish. Split hot dogs lengthwise almost into halves but not all the way through. Arrange hot dogs, split side up, along center of casserole.
• 3. Bake, covered, at 400 degrees for 30 minutes or until heated through. Fill hot dogs with remaining cheese and onions, bake uncovered 1 to 3 minutes or until onions are golden brown.

FRANK'S STUFFED CREOLE TOMATOES

Steps:

• The first thing you want to do is trim the tops off the tomatoes, scrape out all the inside pulp with a melon baller, and set the tomatoes onto a cookie sheet in the refrigerator to chill.
• Next, in a 12-inch non-stick skillet, melt the margarine, drop in the onions and garlic, and sauté them over high heat until the onions begin to wilt (it isn't necessary to caramelize them-and besides, you don't want to burn the garlic). When you're feel as though the onions have softened sufficiently, pour into the skillet all the pulp you removed from inside the tomatoes and cook it down until the majority of the liquid evaporates (which should take about 10 minutes over a medium-high heat).
• Now once the tomato pulp has reduced, add to the skillet the crawfish tails (along with any crawfish fat left inside the package), stir everything together well, and cook the mixture just until the crawfish come up to heat-don't overcook them or they'll become tough and rubbery. When they're ready, turn off the fire, remove the skillet from the burner, and allow them to cool to room temperature.
• Then, when you're ready to stuff the tomatoes, take a large mixing bowl and a rubber spatula and add all the egg salad ingredients to the bowl-the eggs, mayo, soup base, red onion, celery, parsley, Dijon mustard, hot sauce, and lemon juice. Now very gently and for a very short time, fold the ingredients together-do not stir...fold! You don't want to mash the egg yolks. When the ingredients are thoroughly blended, add the contents of the crawfish skillet to the mixture and fold everything together again-this time until the mix is totally uniform.
• All that's left to do is season the stuffing to taste with salt and black pepper and mound the mixture by heaping spoonfuls into the chilled tomato hulls. Sprinkle the tomatoes lightly with a little paprika and serve each stuffed tomato on top crispy lettuce leaf with buttered crackers.
• Chef's Notes:.
• (Personally, this not the chef speaking, Frank, this is the guy who posted this recipe, I would stuff the tomatoes as directed and bake them at 350 degrees for 20 to 30 minutes).
• Instead of crawfish tails, you can also use fresh shrimp sautéed down in the onions and garlic. Simply fold in the shrimp just as you would the crawfish tails.
• The stuffing turns out best if you finely chop up the pieces of the tomato pulp before cooking it down with the crawfish. I suggest you do the chopping by hand with a chef's knife-a food processor purees the tomatoes too finely.
• This recipe uses the minimum amount of mayonnaise. If you'd prefer your stuffing to be slightly more moist and creamy, you can stir in as much as twice the amount of mayo without changing the taste and texture of the recipe.
• The tomatoes may be served freshly made, but they seem to have a richer taste and flavor once they have been chilled, especially overnight. Just make sure you cover them well with plastic wrap.
• Oh-and I emphasize once again, fold the mixture gently. If you stir or mix it together the egg salad will turn pasty and lose it's palatability.
• frank davis.

PARTY FRANKS

Steps:

• In a medium saucepan over medium heat, mix the grape jelly and mustard. When the mixture begins to bubble, stir in the cocktail wieners. Reduce heat and simmer until serving.

STUFFED FLANK STEAK

Steps:

• Trim any fat from the steak; on one side of the steak, score it in a diamond pattern 1/8 inch deep.
• Drain mushrooms, reserving the liquid. Combine the mushrooms, onion, parsley, and bacon in a large skillet. Cook over medium heat until the onion is tender, stirring occasionally.
• Spread the vegetable mixture evenly over unscored side of the steak to within 1 inch of the outside edges. Roll up jellyroll fashion, starting with the short side. Tie with heavy string at 2 inch intervals.
• Brown the steak roll in vegetable oil in a large Dutch oven. Reduce the heat to low; stir in the reserved mushroom liquid, tomato sauce, and remaining ingredients. Bring the mixture to a boil. Cover, reduce heat, and simmer 2 to 2 1/2 hours or until the meat is tender.

CHEDDAR STUFFED FRANKS IN BUNS

Steps:

• Slit the frankfurters almost through lengthwise.
• Mix the pickle relish and prepared mustard together.
• Cut the cheddar cheese into 12 4 1/2 by 1/2-inch strips.
• Put one strip of cheddar cheese and about 2 tsps of the relish mixture into each frankfurter and set aside.
• Panbroil the bacon until partially cooked and still limp and drain.
• Starting at one end, securing the bacon with a wooden pick, wrap each frankfurter and secure the other end with a wooden pick also.
• Set the oven temperature to broil and arrange the bacon wrapped frankfurters on the broiler rack with the tops 3-inches below the heat source and broil until the bacon in cooked, turning once.
• Serve hot in the buns.

PARTY FRANKS

Steps:

• In a saucepan, saute onion in oil until tender. Stir in the next 11 ingredients. Add lemon. Bring to a boil. Reduce heat; simmer, uncovered, until slightly thickened, 20-25 minutes, stirring occasionally. Discard lemon slices. Place hot dogs in a 13x9-in. baking dish. Top with sauce. Bake, uncovered, at 350° until heated through, 18-20 minutes. Keep warm; serve with toothpicks.