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MEAL & SANDWICH RECIPES



  • Hot Dogs


  • sandwich recepies
    Barbecue Frankburgers
    1 pound hot dogs
    1 1/2 tablespoons Worcestershire sauce
    1/4 cup vinegar
    1 to 2 tablespoons granulated sugar
    1/2 cup catsup
    1/2 cup water
    1/2 cup chopped onions
    1/2 cup chopped green bell pepper
    Hot dog buns
    In an oblong glass dish, place hot dogs.
    Combine remaining ingredients except buns. Pour over hot dogs and bake at 350 degrees F for 1
    hour.
    Serve in hot dog buns.
    Variation
    Use ground beef patties in place of hot dogs and serve on hamburger buns.

    sandwich recepies
    Brats and Beer
    4 bratwurst
    1 cup beer
    1/2 cup water
    Dijon-style mustard
    Hot dog buns
    Prepare grill to medium heat.
    Pierce bratwurst three times with a fork. Place brats into a skillet. Add the beer and water. Cover
    and bring to a boil over high heat. Turn the temperature down and simmer Brats for 10 minutes.
    Remove from skillet.
    Arrange the brats on an oiled, preheated grill. Grill for 5 to 6 minutes per side or browned. Take
    some left over beer and pour about 1/3 cup. Brush on Brats as they cook. Turn the brats only
    once. Brats are cooked when they are no longer pink in the center.
    Remove from grill and place in hot dog buns. Add mustard and enjoy.

    sandwich recepies
    Brats ’n’ Beer
    1 (12 ounce) can or bottle beer (not dark)
    4 bratwurst (about 1 pound)
    1 sweet or Spanish onion, thinly sliced
    and separated into rings
    1 tablespoon olive oil
    1/4 teaspoon salt
    1/4 teaspoon black pepper
    4 hot dog buns
    Prepare coals for direct grilling. Pour beer into heavy medium saucepan with ovenproof handle.
    (If not ovenproof, wrap heavy-duty foil around handle.) Place saucepan on grill. Pierce bratwurst
    with knife; add to beer. Simmer, uncovered, over medium coals, 15 minutes, turning once.
    Place onion rings on heavy-duty foil. Drizzle with oil; sprinkle with salt and pepper. Fold sides of
    foil over rings to enclose. Place onion slices on grill. Grill, uncovered, 10 to 15 minutes or until
    onion slices are tender.
    Transfer bratwurst to grill. Remove saucepan from grill; discard beer. Grill bratwurst, 10 minutes
    or until browned and cooked through, turning once. Place bratwurst in rolls. Top each with onions.
    Garnish as desired.

    sandwich recepies
    Chicken Pizza Burgers
    Yield: 4 burgers
    16 ounces ground chicken, fresh or thawed
    2 cups pizza sauce, divided
    1/2 teaspoon dried basil
    4 slices provolone cheese
    4 hot dog buns
    Mix chicken, 2 teaspoons pizza sauce and basil in a bowl. Shape into 4 wide, hot dog- shaped
    patties. Grease grill, then heat. Cook for 9 to 10 minutes or until 165 degrees F in center. Top
    each with a cheese slice during the last few minutes of cooking.
    Toast buns on cooler portions of grill. Heat remaining pizza sauce. Spread on toasted buns and
    top with patty

    sandwich recepies
    Chili Dogs
    1 (16 ounce) can chili or homemade chili
    1 pound hot dogs
    1/2 cup chopped onion
    1 cup shredded Cheddar cheese
    Heat chili in saucepan. Grill or broil hot dogs about 4 minutes. Put hot dogs on toasted hot dog
    rolls, top with chili, onion and cheese.

    sandwich recepies
    Dogs in Blankets
    8 skinless hot dogs
    Flour
    1/4 cup cornmeal
    1/4 teaspoon salt
    1/4 teaspoon baking soda
    1 egg
    1/2 cup buttermilk
    Fat for frying (part bacon, part lard)
    Put wooden skewer in each hot dog. Roll in flour and shake off excess. Sift 1/2 cup flour and next
    3 ingredients into bowl. Add egg and buttermilk and beat with whisk to form a smooth thick batter.
    Holding skewer, dip hot dog in batter, coating well. Drop into hot deep fat (375 degrees F to 400
    degrees F) and fry until golden brown.
    Drain on paper towels and serve at once with mustard.

    sandwich recepies
    Island Franks
    1 pound hot dogs
    1 cup drained crushed pineapple
    4 tablespoons yellow prepared mustard
    White bread slices
    Cayenne pepper (optional)
    Heat hot dogs in an iron skillet, using a small amount of melted butter.
    Prepare sauce by combining pineapple with mustard. Place each hot dog on a slice of bread and
    spoon the pineapple mixture into the split. Sprinkle with red pepper, if desired. Wrap the bread
    around the hot dog and secure with wooden picks.
    Melt a small amount of butter in a skillet and fry the bread-wrapped hot dogs until golden brown

    sandwich recepies
    Saucy Franks
    3 slices bacon, diced
    1/2 cup chopped onion
    2 tablespoons chopped green bell pepper
    3/4 cup unsweetened pineapple juice
    1/2 cup catsup
    1/8 teaspoon chili powder
    10 hot dogs, sliced into 1/2-inch pieces
    10 hamburger buns
    Cook bacon until crispy. Add onion and green pepper; cook until limp. Add pineapple juice,
    catsup and chili powder. Add hot dog slices; cover and bring to a boil. Lower heat and simmer 8
    to 10 minutes.
    Spoon onto warm hamburger buns. Sprinkle with cheese if desired.

    sandwich recepies
    Shrimp Boats
    8 ounces (2 cups) grated sharp Cheddar cheese
    (at room temperature)
    4 to 6 scallions, thinly sliced (including some green
    tops), or 1/4 cup minced peeled onion
    1/2 cup mayonnaise
    1/4 cup lemon juice
    1 to 2 teaspoons Old Bay Seafood Seasoning
    1 pound peeled, deveined (tails removed) cooked
    shrimp, cut into bite-size pieces
    4 French or club rolls or hot dog buns, each split in half
    In a medium bowl, combine the first 5 ingredients, mixing well. Stir in shrimp; set aside.
    Scoop out the soft part of each roll half. Fill each roll half with shrimp mixture, dividing evenly.
    Arrange filled rolls on a baking sheet lined with aluminum foil; broil about 6 inches from heat
    source for about 5 minutes or until hot and bubbly and lightly browned.
    Garnish as desired and serve immediately.

    sandwich recepies
    Southern Shrimp Sandwich
    3/4 pound (340 grams) cooked shrimp, coarsely chopped
    1/4 cup (60 ml) chopped green pepper (capsicum)
    1/4 cup (60 ml) chopped celery
    1/4 cup (60 ml) chopped cucumber
    1/4 cup (60 ml) diced tomatoes
    1/4 cup (60 ml) finely chopped scallion, green and white parts
    1/4 cup (60 ml) mayonnaise
    Salt and freshly ground pepper to taste
    Hot sauce to taste (optional)
    6 hot dog buns
    2 tablespoons (30 ml) butter
    1 cup (250 ml) shredded lettuce
    Combine shrimp, vegetables, mayonnaise, salt, pepper and hot sauce (if desired) in a bowl and
    toss to combine thoroughly. Spread the buns with butter and divide the lettuce among them. Top
    with the shrimp mixture.
    Yield: 6 marvelous sandwiches

    sandwich recepies
    Southwestern Sandwiches
    1 cup finely shredded Cheddar cheese
    1/2 cup crushed tortilla chips
    2 scallions, thinly sliced
    3 tablespoons salsa
    2 tablespoons mayonnaise
    1/2 teaspoon chili powder
    10 hot dogs
    10 hot dog buns, split
    In a bowl, combine the first six ingredients. Cut a 1/2-inch deep lengthwise slit in each hot dog.
    Spoon about 2 tablespoons cheese mixture into each. Broil for 2 to 3 minutes or until cheese is
    melted.
    Serve on buns.

    sandwich recepies
    "BALONEY" CHEESE DOGS
    2 hot dog buns
    mayonnaise or mustard
    2 slices turkey bologna
    2 sticks cheddar cheese or string cheese sticks
    Spread inside of hot dog buns with mayonnaise or mustard. Roll 1 bologna
    slice around each cheese stick. Place inside hot dog bun. Wrap each bun
    in plastic wrap.

    sandwich recepies
    Bacon-Wrapped And Cheddar Stuffed Dogs
    4 frankfurters
    8 slices thick-cut bacon
    4 ounces cheddar cheese -- cut into 1/2-inch
    -- pieces
    wooden toothpicks
    4 hot dog rolls
    Preheat the broiler. Pat the frankfurters dry. In a skillet cook the
    bacon for 3 minutes or until still pliable and not crisp. Transfer to
    paper towels to drain. Cut a 1/2-inch slit lengthwise from end to end
    of each frankfurter. Stuff each frankfurter with the cheese. Wrap the
    entire length of each frankfurter with 2 slices of the bacon and
    secure with toothpicks. Place the prepared frankfurters on a rack over
    a baking pan or on a broiler pan. Broil the frankfurters until the
    bacon is crispy, about 2 to 3 minutes. Serve frankfurters in rolls.

    sandwich recepies
    Lewis’ Coney Island Hot Dogs
    1/4 pound ground beef -- lean
    6 ounces tomato paste
    1 1/2 cups water
    1/4 cup pickle relish
    1 tablespoon instant minced onion
    1 tablespoon mustard
    3 teaspoons chili powder
    1 teaspoon sugar
    12 hot dogs -- heated
    12 hot dog buns -- toasted
    In a medium saucepan. Cook meat, crumbling with a fork, until it looses its
    red color. Add remaining ingredients, except franks and buns, and simmer for
    about 30 minutes.

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