Time 45m Yield 8 servings Number Of Ingredients 14 Steps:
Heat oven to 400 degrees. Tightly wrap each hot dog with a strip of bacon until most of the hot dog is covered. Transfer hot dogs to an aluminum foil-lined baking sheet. If using jalapeños, place them skin-side down on a separate aluminum foil-lined baking sheet and lightly drizzle with oil. Roast jalapeños until skin starts to blister, about 25 minutes. Roast hot dogs until bacon is browned and starts to ripple, about 30 minutes. Meanwhile, heat 1 tablespoon oil in a large skillet over medium-high. Add the yellow onion and cook, stirring frequently, until it begins to brown and shrinks by half, about 10 minutes. Stir in bell pepper and the remaining 1 tablespoon oil; season to taste with salt. Remove from heat when onions are caramelized and peppers are soft, about 20 minutes. Make the pico de gallo with avocado: Combine tomatoes, avocado, red onion, cilantro and lime juice in a medium bowl. Season to taste with salt and set aside. Toast buns, if desired. Blot excess oil from the hot dogs with a paper towel and transfer to buns. Top with onions, peppers and pico de gallo. Drizzle with ketchup, mustard and mayonnaise. Finish with roasted jalapeños, if desired.
Time 1h20m Yield 8 servings. Number Of Ingredients 9 Steps:
Preheat oven to 350°. In a small saucepan, melt butter. Stir in the flour, salt and pepper until smooth. Gradually add milk. Bring to a boil; cook and stir until thickened and bubbly, 2 minutes. , In a greased 2-1/2-qt. baking dish, layer with a third of the potatoes, half of the hot dogs and half of the onion. Repeat layers. Top with remaining potatoes. Pour white sauce over all., Bake, covered, for 1 hour. Uncover; sprinkle with cheese. Bake until potatoes are tender, 10-15 minutes longer.
Time 55m Yield 6 Number Of Ingredients 4 Steps:
Preheat an oven to 350 degrees F (175 degrees C). In a 2-quart casserole dish, stir together the sliced hot dogs, green beans and their liquid, and stewed tomatoes with their juice. Bake in the preheated oven until the juice is thickened, about 45 minutes. Remove from oven, stir again, and sprinkle the casserole with mozzarella cheese. Heat the broiler of the oven, and place the casserole under the broiler until the cheese is melted, bubbling, and starting to brown, about 5 minutes.
Time 15m Yield 4 servings Number Of Ingredients 7 Steps:
Grill, steam or boil the hot dogs, and then place in the buns. First top the hot dog with some ketchup, mayonnaise and mustard, then top with some pickled jalapenos and crushed chips.
Time 20m Yield 12 Hotdog rollups Number Of Ingredients 5 Steps:
Spread the heated beans on a warm tortilla. Place a frankfurter on top. Sprinkle with cheese and roll up the tortilla. Microwave for 2 minutes or place in preheated 350°F oven for about 10 minutes. Serve with the salsa of your choice.
Time 20m Yield 6 servings. Number Of Ingredients 9 Steps:
In a small bowl, mash avocado with a fork, stirring in lime juice, salt and pepper. Grill hot dogs, covered, over medium heat until heated through, 7-9 minutes, turning occasionally., Serve in buns. Top with avocado mixture, tomato, onion and bacon.
Time 45m Yield 4 Number Of Ingredients 10 Steps:
Heat oven to 350°F. In 2-quart saucepan, heat water, butter and salt to boiling. Remove from heat. Stir in milk and dry potatoes just until moistened. Let stand about 30 seconds or until liquid is absorbed; whip with fork until fluffy. Stir in relish, mayonnaise, onion and mustard. Spread in ungreased 1-quart casserole. Cut each hot dog lengthwise in half, then crosswise in half. Arrange hot dog pieces around edge of mashed potatoes. Bake uncovered 25 to 30 minutes or until center is hot.
Time 1h25m Yield 6 Number Of Ingredients 8 Steps:
Preheat oven to 350 degrees F (175 degrees C). Bring a large pot of lightly salted water to a boil; cook the rotini at a boil until tender yet firm to the bite, about 8 minutes; drain. Melt butter in a large skillet over medium heat; cook and stir onions until translucent, 8 to 10 minutes. Transfer onions to a large bowl and mix cooked rotini, tomato soup, hot dogs, corn with its juice, dill pickle relish, and yellow mustard into onions. Pour mixture into a baking dish. Bake in the preheated oven until bubbling and the top is lightly browned, about 1 hour.
Time 35m Yield 4 serving(s) Number Of Ingredients 4 Steps:
Fry corn tortillas in oil (10 seconds per side), drain on paper towels. Fry hot dogs in separate pan. Put hot dogs in tortillas and sprinkle with cheese. Roll up tortillas. Put in a baking dish and put in oven for about 15 to 20 minutes or until cheese is melted.
Time 15m Yield 8 servings Number Of Ingredients 5 Steps:
Heat grill to medium heat. Grill franks 7 to 9 min. or until heated through, turning occasionally. Fill buns with franks; top with remaining ingredients.
