Hotdog Recipes

All hot dogs and sausages consist mostly of cured and cooked meat - of pork and/or beef, although chicken or turkey joined later to add to variety. Other ingredients include water, salt, sugar (sucrose), spices and curing agents. Given below are some of the mouthwatering sausage dishes for home trial. it would be a good idea if you save the page (Click on the file menu on the top left of your browser, and save as), so that it serves as a ready reference when you cook.

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Barbecued Hot Dogs | Saucy Franks with Rice | Red Beans and Cajun Sausage
Easy Polish Sausage Soup | Skillet Dogs



Barbecued Hot Dogs
Ingredients :

Ingredients
2 packages Miller’s Brand Colossal Beef Franks
¾ cup chopped onion 3 tablespoons butter or margarine
1-1/2 cups chopped celery
1-1/2 cups ketchup
¾ cup water
1/3 cup lemon juice
3 tablespoons brown sugar
3 tablespoons vinegar
1 tablespoon Worcestershire sauce
1 tablespoon yellow mustard
16 hot dog buns, split

Preparation :
In a saucepan over medium heat, sauté onion in butter until tender. Add celery, ketchup, water, lemon juice, sugar, vinegar, Worcestershire sauce and mustard; bring to a boil. Reduce heat; cover and simmer for 30 minutes. Cut three ¼ inch deep slits on each side of hot dogs; place in a 2-1/2 quart baking dish. Pour the sauce over the hot dogs. Cover and bake at 350 for 40-45 minutes or until heated through



Saucy Franks with Rice Ingredients :

Ingredients
1 pound Miller’s Brand Colossal Beef Franks, cut into bite-size pieces
5 cups hot cooked rice
4 bacon strips, diced
½ cup chopped onions
1/3 cup chopped green pepper
1/3 cup chopped celery
2 garlic cloves, minced
1 cup unsweetened pineapple juice
¾ cup ketchup
¼ teaspoon salt

Preparation :
¼ teaspoon chili powder In a saucepan over medium heat, cook bacon until crisp. Remove bacon to paper towels; set aside. Drain, reserving 1 tablespoon of dripping. Saute onion, green pepper, celery and garlic in drippings until tender. Add pineapple juice, ketchup, salt, and chili powder; mix well. Bring to a boil. Add hot dogs; return to a boil. Reduce heat; cover and simmer for 5-8 minutes or until heated through. Serve over rice. Sprinkle with bacon. Yield: 8 servings


Red Beans and Cajun Sausage Ingredients :

Ingredients
½ pound Miller's Brand Cajun Sausage, sliced
2 cans(15 ½ oz each) kidney beans, rinsed and drained
2 cloves of garlic, mince
1 medium green pepper, diced
1 medium onion, chopped
1 tablespoon vegetable oil
¾ cup water
1 tablespoon cajun seasoning
1/8 teaspoon hot pepper sauce

Preparation :
hot cooked rice In a saucepan, saute garlic, green pepper and onion in oil until tender, about 5 minutes. Add the next five ingredients; bring to a boil. Reduce heat; cook for 5-7 minutes or until the sausage is heated through. Serve over rice.


Easy Polish Sausage Soup

Ingredients :

One Package Miller’s Brand Polish sausage
2 cloves of garlic, minced or pressed
2 large onions, chopped
1 large can (1 lb. 12 oz.) Italian Style Tomatoes
3 cans (14 oz. Each) beef broth
1 ½ cups dry red wine or water
½ teaspoon dry basil
3 tablespoons chopped parsley
1 medium-size green pepper, seeded and chopped
2 medium-size zucchini, cut in
¼ -inch-thick slices

Preparation :
5 ounces medium-size bow shaped noodles (about three cups)
Grated Parmesan cheese Cut Millers brand Polish sausages in ½ inch lengths. In a 5-quart Dutch oven, cook Miller’s sausages over medium heat until lightly browned. Add garlic and onions and cook, stirring occasionally until limp (about 5 minutes). Stir in tomatoes and their liquid (break up tomatoes with a spoon) Add broth, wine and basil. Bring to a boil; then reduce heat and simmer. Covered, for 30 minutes. Add parsley, pepper, zucchini, and noodles. Cover and simmer, stirring occasionally, for about 25 minutes or until noodles are al dente. Pass parmesan at table. Makes 6 servings.



Skillet Dogs

Ingredients :

1 can (10 ¾ ounces) condensed cream of celery soup undiluted
1 tablespoon butter or margarine
1 pound Miller’s brand Beef Franks, cut into ½-inch pieces
¾ cup water
¾ cup uncooked long grain rice
1 package (10 ounces) frozen peas
1 jar (4 ½ ounces) sliced mushrooms,
drained 1 cup (4 ounces) shredded cheddar cheese

Preparation :
Cut Millers brand Polish sausages in ½ inch lengths. In a 5-quart Dutch oven, cook Miller’s sausages over medium heat until lightly browned. Add garlic and onions and cook, stirring occasionally until limp (about 5 minutes). Stir in tomatoes and their liquid (break up tomatoes with a spoon) Add broth, wine and basil. Bring to a boil; then reduce heat and simmer. Covered, for 30 minutes. Add parsley, pepper, zucchini, and noodles. Cover and simmer, stirring occasionally, for about 25 minutes or until noodles are al dente. Pass parmesan at table. Makes 6 servings.
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