Vegetable Hot Dog Recipes

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.

Steps:

• Heat grill to medium-high heat.
• Combine vegetables and dressing; set aside.
• Grill wieners 7 to 9 min. or until heated through (160°F), turning occasionally. Place buns, cut sides down, on grill grate; grill 1 to 2 min. until lightly toasted.
• Fill buns with wieners; top with vegetable mixture.

Steps:

• Cook wieners as directed on package.
• Meanwhile, combine next 5 ingredients.
• Fill buns with wieners; top with vegetable mixture and dressing.

Steps:

• To prepare vegetable mayonnaise, tie the curd in a cloth for 2 hours to remove excess water.
• Mix the cream, cucumber, salt, pepper and cheese to make a thick paste.
• For the cutlets, boil the potatoes, carrots and peas till soft.
• In a pan, add oil and saunf with finely cut onions, ginger and chillies.
• Add the mashed vegetables with salt, chilli powder, garam masala, maida, peanuts and cilantro.
• Mix well.
• Roll them and make them into lengthwise cutlets.
• dip them in milk or cornflour.
• Dust with breadcrumbs.
• Shallow fry in a flat pan adding oil as and when required till they become crisp and golden.
• Cut the buns lengthwise and apply the mayonnaise generously.
• Place a cutlet and a lettuce leaf inside and close it tightly.
• Serve with hot and sour sauce.

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.