POLYNESIAN SWEET AND SOUR HOT DOGS WITH RICE
Hot dogs are the unsung heroes of dinnertime, and here's another recipe that proves it! Toss pineapple pieces, bits of bell pepper and sliced hot dogs in a homemade sweet and sour sauce, then serve over rice for a dinner that's fast, cheap and supremely satisfying.
Provided by Tablespoon Kitchens
Categories Entree
Time 30m
Yield 8
Number Of Ingredients 12
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.
Nutrition Facts : Calories 510, Carbohydrate 74 g, Cholesterol 30 mg, Fat 1 1/2, Fiber 1 g, Protein 10 g, SaturatedFat 6 g, ServingSize 1 Serving, Sodium 1500 mg, Sugar 26 g, TransFat 0 g
KOREAN STREET FOOD-STYLE POTATO HOT DOGS RECIPE BY TASTY
BlackPink's Rosé loves these Korean street food-style potato hot dogs with sugar sprinkled on top! They're savory, sweet, and cheesy. What's not to love?
Provided by Jasmine Pak
Categories Snacks
Time 1h30m
Yield 4 servings
Number Of Ingredients 17
Steps:
- Make the batter: In a large bowl, whisk together the flour, baking powder, salt, and sugar. Make a well in the center, add the egg and milk, and whisk until smooth. Transfer the batter to tall glass, then chill in the refrigerator until ready to use.
- Make the potatoes: Dice the potatoes into ¼-inch cubes, then transfer to a large bowl and cover with cold water. Soak for 1 hour to remove excess starch, then drain.
- Bring a medium pot of water to a boil. Add the potatoes and blanch for 3-4 minutes, until cooked ¾ way through. Drain and rinse with cold water. Pat the potatoes dry and transfer to a bowl. Sprinkle the flour over the potatoes and toss to coat.
- Make the cheese dogs: Heat 4-5 inches of vegetable oil in a large pan over medium heat until the temperature reaches 350°F (180°C).
- Cut each hot dog in half crosswise.
- Cut the mozzarella block into 4 rectangles to match the size of the hot dog halves.
- Thread a hot dog half and a cheese stick onto each wooden chopstick. Lightly coat in flour.
- Transfer the potatoes to a plate or baking sheet. Add the panko bread crumbs to a separate plate or the same baking sheet.
- Dip a cheese dog in the batter to coat fully, then place on the potatoes, packing tightly to adhere. Coat in the panko bread crumbs. Repeat with the remaining cheese dogs.
- Fry the potato hot dogs, 2 at a time, in the hot oil for 5-7 minutes, turning occasionally, until golden brown on all sides. Transfer to a paper towel to drain.
- Sprinkle the potato hot dogs with sugar and drizzle with ketchup.
- Enjoy!
Nutrition Facts : Calories 1040 calories, Carbohydrate 116 grams, Fat 42 grams, Fiber 4 grams, Protein 47 grams, Sugar 14 grams
SWEET CHILLI DOGS
Only five ingredients are needed for these low calorie, spicy hot dogs made from pork sausages and caramelised onion
Provided by Good Food team
Categories Dinner, Main course
Time 25m
Number Of Ingredients 5
Steps:
- Heat oven to 220C/200C fan/gas 7. Spread the sausages in a roasting tin and cook for 20-25 mins, turning, until golden and cooked through.
- Meanwhile, fry the onions in a splash of oil over a high heat until almost softened and browning. Stir in the sweet chilli sauce and tomato purée with some seasoning, and cook for 1 min more.
- Split the hot dog buns, add a spoonful of the sweet chilli onions, top with a sausage, then a spoonful more onions.
Nutrition Facts : Calories 331 calories, Fat 16 grams fat, SaturatedFat 5 grams saturated fat, Carbohydrate 35 grams carbohydrates, Sugar 9 grams sugar, Fiber 3 grams fiber, Protein 12 grams protein, Sodium 2.9 milligram of sodium
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SWEET HEAT BBQ HOT DOGS - CREME DE LA CRUMB
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5/5 (1)Total Time 25 minsCategory Main CourseCalories 402 per serving
- Whisk together all sauce ingredients in a medium sauce pan. Bring to a boil over medium-high heat on the stove, then reduce to medium-low and allow to simmer for about 5 minutes. Remove from heat and transfer to a container you can cover and put in the fridge. Chill until ready to use.
- Grill beef franks over medium heat for about 5-6 minutes, turning throughout to allow for even cooking on all sides. Also, place sliced onion rings on the grill and allow to cook until the hot dogs are done.
- Assemble hot dogs by placing slaw or lettuce (if desired) on the bottom of the bun. Next, add the hot dog, avocado slices, grilled onions, and pickles (if desired). Drizzle hot dogs with bbq sauce. Serve immediately, enjoy!
SWEET HEAT HOT DOGS RECIPE | MYRECIPES
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- Combine first 3 ingredients and 1 Tbsp. chili sauce in a small bowl. Brush hot dogs with remaining 1 Tbsp. chili sauce.
- Grill hot dogs, covered with grill lid, 4 to 6 minutes or until thoroughly heated. Place hot dogs in buns, and top with mayonnaise mixture. Sprinkle with chopped pickles and shredded cabbage.
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