Sloppy Dogs Recipes

Steps:

• In a Dutch oven, cook the beef, celery, green pepper and onion over medium heat until meat is no longer pink; drain. Stir in the tomato soup, brown sugar, ketchup, vinegar, mustard, Worcestershire sauce, pepper, salt and garlic powder; heat through., Grill hot dogs, covered, over medium heat for 6-10 minutes or until heated through, turning occasionally. Serve on buns. Top each with 1/4 cup beef mixture. If desired, top with warmed cheese dip and grilled onions.

Steps:

• Heat oil in 10-inch skillet over medium heat. Cook bell pepper and onion in oil, stirring occasionally, until onion is tender.
• Stir in barbecue sauce, tomato sauce and hot dogs. Simmer uncovered 10 minutes, stirring occasionally. Fill buns with hot dog mixture.

Steps:

• Heat the oil in a pan and fry the onions until golden, then tip in the garlic powder and garlic cloves, and cook for a few minutes. Stir in the tomato purée, oregano and paprika, then pour in the chicken stock and bring to the boil. Add the pork and stir through any sauce that comes with it. Simmer for 1 hr-1 hr 15 mins until reduced, adding the peppers and chilli 10 mins before the end. Take off the heat and shred the pork through the sauce, then stir through the mustard and set aside.
• Heat the hot dogs following pack instructions. When ready to serve, lay a dog in each bun, spoon over the pork, zigzag over soured cream and mustard, then finish with the shallots and mustard seeds.

Steps:

• Heat oil in 10-inch skillet over medium heat. Cook bell pepper and onion in oil, stirring occasionally, until onion is tender.
• Stir in barbecue sauce, ketchup, mustard, garlic powder and hot dogs. Simmer uncovered 10-12 minutes, stirring occasionally.
• Fill buns with the hot dog mixture.

Steps:

• 1. Saute onion in hot oil in a large skillet over medium-high heat 4-5 minutes or until onions are caramel colored.
• 2. Add ground beef to skillet, and cook over medium-high heat, stirring often, 5-6 minutes or until meat crumbles and is no longer pink; drain.
• 3. Return beef mixture to skillet. Stir in tomato paste and next 2 ingredients, and cook, stirring occasionally, 3-4 minutes or until mixture thickens and color darkens. Stir in cola and 1/2 cup water and cook, stirring constantly for 6-8 minutes or until bubbly. Remove from heat and stir in pepperoncini peppers; add salt and red pepper to taste.
• 4. Serve beef mixture imediately on buns with coleslaw.

Steps:

• Heat a large skillet over medium-high heat. Cook and stir beef in the hot skillet until browned and crumbly, 5 to 7 minutes; drain and discard grease. Add celery and onion; cover skillet and cook until celery and onion are tender, about 5 minutes.
• Stir tomato soup, ketchup, brown sugar, vinegar, and Worcestershire sauce into ground beef mixture; season with taco seasoning, garlic powder, and salt. Simmer mixture, stirring frequently, until flavors have blended, 15 to 20 minutes.
• Fill a large pot with lightly salted water and bring to a boil; boil hot dogs in the boiling water until cooked through, 5 to 10 minutes. Remove hot dogs from water using thongs.
• Place each hot dog into a toasted bun; top each hot dog with ground beef mixture.