Fundog Hotdog Kabobs Recipes

Steps:

• 1. In a large skillet put 1/2 stick of butter. Put the skillet on high heat.
• 2. Cut the cabbage head in half and then half again. Cut the half a head into small pieces and put into the skillet. Stir it around until it is coated with butter.
• 3. Cut up the onion and add to the cabbage. Let it cook for about 10 minutes, stirring often until the cabbage starts to brown a bit. Cut the hot dogs in to small pieces and add to the mixture.
• 4. Stir and continue cooking until hot dogs start to brown. Add all the spice and stir again. Add the rest of the butter and stir until butter is melted then once everything is browned, reduce the heat to simmer and cover. Let it cook for about 15-20 minutes.
• 5. Cabbage should be soft and coated with the butter. Stir again and serve.

Steps:

• Heat grill to medium heat.
• Cut frank crosswise into 6 pieces, and bologna into 6 strips. Roll up bologna strips to resemble coils.
• Thread franks and bologna alternately onto 2 skewers.
• Grill 5 to 10 min. or until kabobs are lightly browned and heated through, turning occasionally.

Steps:

• Heat grill to medium heat.
• Thread franks onto 8 skewers alternately with tomatoes, pickles and potatoes. Place in shallow dish.
• Pour dressing over kabobs; turn to evenly coat. Refrigerate 10 min. to marinate. Drain; discard marinade.
• Grill kabobs 5 min. on each side or until franks are heated through. Serve over salad greens.

Steps:

• Soak skewers in a bowl of water for about 30 minutes; drain.
• Preheat an outdoor grill for low heat and lightly oil the grate.
• Thread hot dog pieces, red bell pepper pieces, green bell pepper pieces, onions, pineapple chunks, grape tomatoes, and dill pickles onto the skewers.
• Grill kabobs on the preheated grill, turning frequently, until lightly browned, about 15 minutes.

Steps:

• In a large no-stick skillet, over medium heat, pour in the olive oil and after it begins to shimmer (about 2 minutes), add all other ingredients except for the water. Carefully blend the ingredients with a large spoon.
• Saute for five minutes uncopvered. Reduce heat to medium-low, cover, and allow the blend to continue cooking until the cabbage and onions are tender. Stir occassionally. (Five minutes after the skillet is first covered, add the water and continue cooking until the vegetables tenderize and until most of the water evaporates -- you can crack the lid just a bit to make this happen faster.)
• The total cooking time covered is about 10-15 minutes.
• Place weiner pieces on a bun and top with the cooked cabbage and onions. Add a little mustard to the hot dog if you wish, and serve.
• NOTE: You can actually double or triple the number of hot dog pieces in this mix if you're feeding a crowd. There will be plenty of cabbage for the toppings. Also adjust the hot pepper sauce, adding more or less, to meet your family's personal tastes. Using Tabasco instead of Frank's brand pepper sauce will make it twice as hot.

Steps:

• Heat grill to medium heat.
• Thread wiener pieces onto 4 skewers alternately with pineapple and vegetables. Brush with 2 Tbsp. barbecue sauce.
• Grill 8 to 10 min. or until wieners are heated through, turning and brushing occasionally with remaining barbecue sauce.
• Remove ingredients from skewers. Fill buns with Singles, wiener pieces, pineapple and vegetables.

Steps:

• Combine reserved pineapple juice, soy sauce, brown sugar and vinegar.
• Set aside.
• Arrange hot dog pieces and pineapple chunks on toothpicks (or skewers, if using broiler or grill).
• Place kebabs into microwaveable dish.
• Coat with sauce.
• Microwave on HIGH for 1 1/2 minutes.
• Turn.
• Cook an additional 1 1/2 minutes.
• If using grill or broiler, place skewers on rack over medium heat, baste with sauce while cooking.