HOT DOG PAPRIKASH
I haven't made this yet, but it looks like a unique and tasty recipe to try if you're craving a paprikash-style dish. Courtesy of "EveryDay With Rachael Ray."
Provided by Christmas Carol
Categories Meat
Time 45m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- In a large skillet, heat 3 tablespoons EVOO over medium heat. Add the potatoes and season to taste with salt and pepper. Partially cover and cook until lightly browned, 3 to 5 minutes, then add the onion, garlic and paprika. Stir to combine and cook, partially covered, stirring occasionally, until the onion softens and the potatoes are tender, 10 to 12 minutes. Stir in the tomato after 5 or 6 minutes.
- Meanwhile, fill a small skillet with about 1/2 inch water and heat over medium-high. Add the sausages and heat through. When the water is almost evaporated, remove the sausages and cut on an angle (diagonally) into pieces about 1 inch thick. Wipe the pan, add a drizzle of oil, and crisp up the sliced sausages.
- Stir a few spoonfuls of sour cream into the potatoes and onion to taste, then combine with the sausages and serve, garnished with the fresh herbs.
Nutrition Facts : Calories 579.5, Fat 40.8, SaturatedFat 12.6, Cholesterol 64.8, Sodium 1020.6, Carbohydrate 39.1, Fiber 5.9, Sugar 4.4, Protein 16.6
PAPRIKASH HOTDISH
Paprikash is a Hungarian dish that consists of chicken, tons of onions and a creamy paprika sauce. It's really comforting. This version takes the best part of a hotdish, the tots on top, and puts it all together for a hot, cozy, casserole take on paprikash.
Provided by Molly Yeh
Categories main-dish
Time 1h15m
Yield 6 to 8 servings
Number Of Ingredients 16
Steps:
- Preheat the oven to 400 degrees F.
- In a large skillet, melt the butter over medium-high heat. Add the carrots, onion, a good pinch of salt and a few turns of pepper and cook, stirring, until the carrots and onion are soft, about 10 minutes. Add the garlic, paprika, tomato paste and cayenne and cook for 1 more minute.
- Stir in the flour so that it gets evenly distributed and cook for 1 more minute. Add the wine and stir until thickened. Then add half of the stock, stirring constantly until thickened, and repeat with the other half. Then stir in the heavy cream. Add the chicken, season with salt and pepper and cook, stirring often, until it's cooked through and no longer pink, 15 minutes. Stir in the peas. Taste and adjust the seasonings as desired.
- Transfer the mixture to an 11-by-8-inch baking dish (see Cook's Note) and cover with the Tater Tots, arranging them snugly and neatly. Season with salt and pepper. Bake until the tots are golden brown. Begin checking for doneness at 30 minutes. Let cool slightly, sprinkle parsley on top and serve!
- Or, if not baking immediately, let cool slightly, cover tightly with plastic and refrigerate or freeze until ready to cook. It'll last 2 days in the refrigerator and 3 months in the freezer. Just bring to room temperature before baking.
HOT DOG GOULASH
This is a concoction I came up with while trying to find a different way to use hot dogs that was kid friendly.
Provided by Hedge
Categories Lunch/Snacks
Time 10m
Yield 6 serving(s)
Number Of Ingredients 10
Steps:
- cut hot dogs in 1/2 lengthwise then into 1/4" pieces.
- In 4qt pan brown hot dogs and onions in oil.
- add tomatoes, soup or tomato paste ,water, and pasta sauce. add pepper and garlic powder.
- Let simmer while macaroni is cooking.
- Cook macar4oni in separate pan, drain and add to sauce.
- Works well with ground beef ,fresh browned of course, leftover hamburger patties chopped fine, leftover meat loaf or meatballs broken up fine and even leftover cooked chicken or turkey.
Nutrition Facts : Calories 752.4, Fat 31.1, SaturatedFat 10.5, Cholesterol 44.2, Sodium 2287.3, Carbohydrate 94.8, Fiber 5.9, Sugar 21.8, Protein 23.6
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