Hot Dogs A Al Rose Recipes

Steps:

• Heat the oil in a large nonstick skillet over medium heat. When the oil is shimmering, add the ginger, garlic, carrots if using, onions and sprinkle with salt and pepper. Cook until the onions are softened and slightly brown around the edges, about 5 minutes.
• Add the turmeric, paprika and garam masala and stir quickly, about 20 seconds. Stir in the ketchup and tomatoes, and taste for seasoning; add more salt and pepper if needed.
• Add the hot dogs, stirring to cover them with the tomato mixture. Add 1/4 cup water if the mixture is too dry. Cover the skillet and simmer over medium-low heat, about 15 minutes.
• Taste the hot dogs and season accordingly. Remove the skillet from the heat. Stir in the cilantro and transfer the mixture to a serving bowl or serve in the pita bread.

Steps:

• Heat the canola oil, in a large nonstick skillet over medium heat, until shimmering. Add the onions, garlic, ginger and carrots, if using, and season with salt and pepper, to taste. Saute until onions are softened and slightly brown around the edges, about 5 minutes. Add the turmeric, garam masala and paprika, quickly stirring for about 20 seconds to keep the spices from burning. Stir in the tomatoes and ketchup, and taste for seasoning; add more salt and pepper, if needed. Add hot dog rounds, stirring to cover them with the tomato mixture. Add 1/4 cup water if the mixture is too dry. Cover and simmer over medium-low heat 15 minutes. Taste and season accordingly. Remove from heat, stir in cilantro and transfer the mixture to a serving bowl. Serve!

Steps:

• In a large skillet, saute onion and green pepper in oil until tender. Add rice; cook and stir for 2-3 minutes. Add 1-1/4 cups water and hot dogs. Bring to a boil. Reduce heat; cover and simmer for 20-25 minutes. Add the tomatoes, ketchup and remaining water. Cover and cook until rice is tender.