HOT DOG PASTA & VEGGIE BAKE
Try this tasty Hot Dog Pasta & Veggie Bake for mealtime! Enjoy Italian-style diced tomatoes and veggies in this hot dog pasta dish that everyone will love.
Provided by My Food and Family
Categories Home
Time 35m
Yield Makes 8 servings, 1 cup each.
Number Of Ingredients 10
Steps:
- Heat oven to 375ºF.
- Cook and stir onions, carrots and peppers in hot oil in large skillet on medium 4 min. or until crisp-tender. Stir in next 3 ingredients.
- Place pasta in 8-inch square baking dish; cover with sauce and cheeses.
- Bake 10 to 15 min. or until pasta mixture is heated through and cheeses are melted.
Nutrition Facts : Calories 290, Fat 11 g, SaturatedFat 4 g, TransFat 0 g, Cholesterol 30 mg, Sodium 750 mg, Carbohydrate 0 g, Fiber 2 g, Sugar 0 g, Protein 13 g
HOT DOG VEGGIE BAKE
Make and share this Hot Dog Veggie Bake recipe from Food.com.
Provided by Kittencalrecipezazz
Categories < 60 Mins
Time 45m
Yield 6 serving(s)
Number Of Ingredients 16
Steps:
- Set oven to 425 degrees.
- Stir together cornmeal, flour, sugar, baking powder and salt.
- Combine egg, 1/2 cup milk and 2 Tbsp oil; add to dry ingredients, beat until smooth.
- In a saucepan, heat remaining 2 Tbsp oil; add veggies, cook uncovered 10 minutes.
- Blend in soup, 3/4 cup milk and mustard; stir in hot dogs, bring to boiling.
- Transfer soup/hotdog mixture to a 2-qt casserole dish.
- Spoon cornmeal/flour batter (by tablespoons) atop hot mixture.
- Bake uncovered, for 20-25 minutes.
Nutrition Facts : Calories 538.2, Fat 36.2, SaturatedFat 12.1, Cholesterol 85.6, Sodium 1623, Carbohydrate 36, Fiber 4.1, Sugar 5.8, Protein 17.3
HOT DOG CASSEROLE
When our children were small and I was busy trying to get all those extra things done that are part of a mom's normal schedule, I would make this quick hot dish. Kids love it.-JoAnn Gunio, Franklin, North Carolina
Provided by Taste of Home
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.
Nutrition Facts : Calories 334 calories, Fat 24g fat (12g saturated fat), Cholesterol 54mg cholesterol, Sodium 975mg sodium, Carbohydrate 18g carbohydrate (5g sugars, Fiber 2g fiber), Protein 11g protein.
VEGETABLE HOT DOG
This recipe can also be made using any other leftover vegetables besides potatoes. This is Chef Sanjeev Kapoor's recipe from today's copy of Young Times.
Provided by Charishma_Ramchanda
Categories Breakfast
Time 1h30m
Yield 4 hot dog buns
Number Of Ingredients 22
Steps:
- Slit the buns into half without cutting them into two.
- Heat a tbsp.
- of oil in a pan.
- Saute onions till translucent.
- Add the paneer, potatoes, crushed red chillies, fried onion, green chillies, corriander leaves, garam masala powder, salt and raisins to the pan.
- Mix well.
- Allow to cook for 10 minutes.
- Allow to cool.
- Make cylindrical shaped croquettes.
- Roll these in seasoned refined flour, then dip in milk and roll in the breadcrumbs.
- Refrigerate for an hour or more.
- Heat sufficient oil in a wok.
- Deep fry the rolls till golden brown.
- Drain onto an absorbent kitchen towel.
- Apply butter on the sides of the buns.
- Apply mustard paste after that.
- Place a spoonful of chopped onions on one side.
- Spread tomato ketchup on the other side and arrange the shredded lettuce.
- Place the hot fried rolls, one in each bun.
- Put a whole green chilli if you desire.
- Serve immediately.
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