ISO recipes that use hot dogs
- mabziegurl Aug 2, 2006 02:07 AM
I only like all beef hot dogs preferably the good stuff.. i'm not fond of the mixed meat hot dogs at all. My brother went with me to the store and he was like these hot dogs are 50 cents as opposed to your gourmet hot dogs. He was like how do you know mixed meat doesn't taste good, and I don't remember when I made that decision, so I said how about we go with a different brand, slightly more expensive 79 cents and I've heard of the brand before. He said okay. We bought 79 cent hot dogs, and they tasted horribly bad, like bologna (i can't stand bologna and then i remembered why i don't like mixed meat). My brother thinks they are horrible too. I tried another one several days later and wrapped it in melted cheese hoping to kill the flavor, but it still tasted bad.
We have 5 hot dogs left. Maybe someone has a great hot dog recipe so I don't throw them away... I guess 79 cents isn't too much of a loss but wondering if there is any hope.
Bologna and hot dogs are basically made from the same recipe (someone who works at Sabrett told me this). Two things I do to get rid of excess dogs is to cut them up into baked beans, or in the winter I put them into split pea or lentil soup. Either way, carmelize them first and then deglaze the pan before adding the liquids. If you cut them up small enough you shouldn't notice them too much.
My mom used to make teriyaki hot dogs with the cheap dogs. Carmelize sugar and shoyu with a little grated ginger. Cut up the hot dogs in wheels and add to sauce. Boy that brought back memories... lol
If you simply think of frankfurters as a garlicky fine-textured sausage -- which is, after all, what they are -- you basically can use them in any recipe that envisions the same. I use them all them in lieu of other sausages. Brown well in the pan, and then use or store for future use; I normally slice thin on a bias (wide or short, depending on what I want). I happily use them with pasta, shock of shocks, with all manner of sauces, as well as in salads. Summer is when I am most apt to do this because I tend to use meat more as a condiment during this time of year, and sausages are by far the best way to do that as they give the most bang for the buck on many levels.
Here is a recipe from my poverty-struck college years that carried over into later life as one of my last-dinner-before-payday dinners.
HOT DOGS PAPRIKASH
Your leftover hot dogs
4 slices bacon, chopped
1 medium onion, chopped
5 cups raw potato, diced
3/4 cup water
1 Tablespoon Paprika (more if desired)
1 1/2 teaspoons vinegar
salt to taste
Fry the bacon in a heavty skillet. When crisp, remove it and set aside.
Add the onions to the bacon fat and cook until tender.
Add the potatoes, vinegar, and the water.
Stir in the paprika and salt and let simmer for 5 minutes.
Quarter the hot dogs. Add them and the bacon, cover, and simmer 15 to 20 minutes.
I also have a recipe for Hot Dogs Au Vin if anyone is interested.