Hot Dog Creole 9 Recipes

Steps:

• 1. In large pot saute the bacon and onion till onion is soft and bacon is cooked.
• 2. Stir in tomatoes and seasonings. Bring to boil, reduce heat to low, let simmer 10 minutes.
• 3. Add hot dogs, stirring well. Cover with tight lid and cook 15 minutes.
• 4. Stir in rice. Remove bay leaf. Let simmer 5 minutes. Serve!

Steps:

• Peel off outer layer and slice roots off onion, then slice in half - top to bottom.
• Lay flat side down, and slice thin rings, crosswise on onion.Separate rings and place onions in large sauce pan, on stove.
• Cut bell pepper in half - top to bottom, clean out seeds and white pith. Then slice into long strips. Bunch strips together, then cut them all in half, and put in pan with onions.
• Pour Canned tomatoes and juice into sauce pan, with onion and bell pepper slices into large pan.
• Put tomato paste and water in a bowl and mix until smooth. Add to tomato mixture
• Place on stove, with tight fitting lid, and bring to a boil. Lower heat to lowest setting and simmer for 20 minutes, or until onion and bell pepper are tender. Enjoy the aroma, it's wonderful.
• Slice hot dogs crosswise, into 1/4 inch discs, and stir into tomato, onion, and pepper mixture. Return to a boil, lower heat and simmer for 5 minutes, until hot dogs have plumped up.
• While the tomato, onion and pepper mixture is simmering on the stove. Cook the rice as follows:.
• Place rice, water, and salt into a sauce pan (with a tight fitting lid), on the stove. Bring the water to a boil, and lower to lowest setting.
• Simmer for 20 minutes, without opening, or stirring. After 20 minutes, remove from heat and fluff the rice. Replace the lid and let sit for another 10 minutes. Serve when all moisture is absorbed into the rice.
• When above ingredients are all finished cooking. Prepare individual servings in bowls, by putting a large spoon full of rice, in the bowl, 1/4 cup grated cheddar cheese over the rice, 2-3 large spoons full of tomato/hot dog mixture, and top with a few sprinkles of cheddar cheese, for presentation.
• If you like your food to be hot and spicy, add a few drops of Tabasco Sauce, to bowl and mix around, just before eating.

Steps:

• Heat oil in large skillet over medium-high heat. Cook the onions and peppers in the oil until tender crisp, about 3 minutes.
• Stir in hot dogs, and cook until lightly browned, about 3 minutes. Stir in the tomatoes, and season with oregano, salt, and pepper; cook for 3 to 5 minutes, or until hot dogs are heated through.
• Note: To make this dish a complete meal, stir in cooked elbow macaroni or cubed potatoes before serving.

Steps:

• Preheat the oven to 375 degrees F and spray the mini muffin pan with nonstick spray.
• For the muffins: Whisk together the buttermilk, melted butter, sugar and egg in a medium bowl. In another medium bowl, whisk together the cornmeal, flour, baking soda and salt. Add the wet ingredients to the dry ingredients and stir to combine. Don't overmix.
• Fill each mini muffin cup halfway with the batter. Gently push a piece of hot dog into the batter in each cup, being careful not to push it all the way to the bottom. Bake until the edges just start to brown and the muffins are cooked through, about 10 minutes.
• For the Creole mustard sauce: Meanwhile, whisk together the mustard, mayonnaise, honey, hot sauce and vinegar in a small bowl.
• Serve the mini corn dog muffins warm with the mustard sauce.

Steps:

• Heat oil in large skillet over medium-high heat. Cook the onions and peppers in the oil until tender crisp, about 3 minutes.
• Stir in hot dogs, and cook until lightly browned, about 3 minutes. Stir in the tomatoes, and season with oregano, salt, and pepper; cook for 3 to 5 minutes, or until hot dogs are heated through.