Sweet And Sour Hot Dogs Simple Food

POLYNESIAN SWEET AND SOUR HOT DOGS WITH RICE

Steps:

• Drain pineapple chunks; reserve juice. In medium bowl, stir juice with brown sugar, apple cider vinegar, soy sauce and garlic powder.
• In 12-inch nonstick skillet, heat oil over medium-high heat. Cook hot dogs in oil 3 to 4 minutes, stirring frequently, until lightly browned. Remove from skillet.
• Add pineapple juice mixture, drained pineapple chunks and chopped bell peppers to hot skillet. Heat to boiling; reduce heat to medium-low. Cook uncovered 5 to 6 minutes to reduce mixture slightly.
• In small bowl, beat cornstarch and water with whisk. Add to skillet; stir constantly until mixture is thick and bubbling. Add hot dogs back into skillet and cook 4 to 5 minutes or until heated through. Serve over hot rice.

SWEET N' SOUR WEENIES

Steps:

• 1. Slice each hot dog into bite-size pieces. Mix jelly, chili sauce and corn starch in small pan. Stir until corn starch dissolves. Heat on medium heat for 5 minutes, or until sauce boils and thickens, stirring frequently. Place hot dogs in crock pot on low setting, and pour sauce over dogs. Stir occasionally, and keep warm.

SWEET AND SOUR HOT DOG BITES

Steps:

• In a saucepan, combine mustard, jelly, and relish; heat over very low heat, stirring constantly, until mixture is hot and well blended.
• Slice hot dogs diagonally into bite-size pieces; add to sauce and heat thoroughly.

SWEET AND SOUR HOT DOGS---SIMPLE

Steps:

• In a saucepan, put the jelly and mustard on a low heat till it is melted and mixed well.
• Cook the hot dogs and if using regular size ones--slice into pieces and add to the mixture; if using mini hot dog cook a few minutes and use whole.
• Put into a crockpot till ready.

TURKEY HOT DOGS SWEET AND SOUR

Steps:

• 1. Cut up hotdogs in bite size pieces in a medium bowl sprinkle with a little salt and pepper. Set aside. In a 12-inch skillet melt the cinnamon butter spread. Brown and glaze the hotdogs in the cinnamon butter until starting to brown. Add the apple pieces, bell pepper and onion into the same skillet. Cook over medium heat stirring until coated and caramelized; about 5-7 minutes.
• 2. Stir in the garlic, brown sugar, vinegar,tomato puree and sweet and sour sauce. Cook until heated through. Serve over hot cooked rice.

CHEESEBURGER HOT DOGS WITH STICKY SWEET & SOUR ONIONS

Steps:

• If making your own burger sauce, mix all the ingredients together in a small bowl, cover and chill until needed. Can be made up to two days ahead. Tip the mince into a bowl and season well with salt and pepper. Use your hands to scrunch everything together, then divide the mince into four portions. Mould each portion into a sausage slightly longer than the hot dog buns. Roll gently on a tray to neaten, then cover and chill for at least 1 hr. Will keep chilled for up to 24 hrs.
• Light a barbecue and wait until the coals are ashen, or set a gas barbecue to high. For the onions, heat the oil in a cast iron pan set over the barbecue (or do this in a frying pan on the hob). Scatter in the onions along with a generous pinch of salt and the sugar, and cook for 20-25 mins, stirring now and then until the onions are golden and slightly burnt in places. Carefully splash in the vinegar and cook for a few minutes more until the onions are jammy. Remove from the heat and set aside.
• Brush a little oil over the hot dogs and barbecue for 10 mins until just cooked through, with char marks on all sides. Drape the cheese over the hot dogs and continue to cook for a few minutes until the cheese has melted - if your barbecue has a lid, close it to melt the cheese quickly. Meanwhile, toast the cut sides of the buns if you like. Stuff the buns with the hot dogs, then top with the sticky onions, gherkins and burger sauce, or whatever your favourite condiments are.

SWEET AND SOUR HOT DOG BITES

Steps:

• 1. Mix together mustard and jelly. Heat gradually while stirring to mix completely.
• 2. Cook hot dogs in water. Slice hot dogs into 4-6 pieces each. Add hot dog pieces to sauce and cook on warm for 10-15 minutes. Serve hot as an appetizer.

SWEET-SOUR FRANKFURTERS (HOT DOGS)

Steps:

• Mix all ingredients except franks in large skillet. Simmer 2-3 minutes, stirring often. Add franks and simmer 10 minutes or until franks are hot and onions are soft, stirring occasionally.

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.

SWEET AND SOUR COCKTAIL "DOGS" WITH PINEAPPLE

Steps:

• If using full-sized dog/franks, cut them into one-inch pieces.
• Over low heat, simmer catsup, jelly, lemon juice, and mustard together for about 3 minutes, stirring to mix well.
• Add"dogs" (whatever meat you select) and pineapple chunks and continue to simmer for about 15 minutes, or until"dogs" are hot.
• To serve, pour mixture into fondue pot or chafing dish to keep it hot during party serving period.
• Serve with toothpicks for spearing these tasty morsels.
• NOTE: Any dogs and sauce left in the cooking pot (not served) can be frozen to use for another party!
• VARIATION: This sauce is also delicious with meatballs.
• MAKE-AHEAD: These can be made up to 3 days before a party and refrigerated until time to reheat them.
• Or they can be frozen for up to 2 months before reheating.