hotdogs

Master how to make sweet, sticky caramelised onions. Perfect for adding to pasta, quiches or topping burgers and sausages

Caramelised onions

olive oil

onions(red

salt

brown sugar

balsamic vinegar

Heat the oil in a large deep frying pan over a low heat.

Add the onions with a generous pinch of salt and cook slowly for 30-40&nbsp;mins. Stir occasionally to prevent them&nbsp;from sticking or burning until they become soft and golden. If the onions start to catch, add a splash of water to the pan and mix well.&nbsp;

Add the sugar and vinegar to give them a sweet, slightly sharp&nbsp;chutney flavour. Keep cooking on a low heat for another 5 mins, stirring occasionally until the mix is sticky,&nbsp;the sugar has dissolved and the vinegar has reduced. The&nbsp;onions are now ready to serve, or use in a recipe.

Brown sauce

Tbsp American mustard, (yellow mustard) (Main)

Tbsp Tomato ketchup (Main)

Tbsp Honey

Tbsp Hot sauce

Worcestershire sauce (Main)

Tbsp Cider vinegar

Whisk together mustard, ketchup, honey, hot sauce, worcestershire sauce and cider vinegar until smooth.

Mexican style sliced hotdogs sauteed with onion, cherry tomatoes, and cilantro served as tacos on corn tortillas. Looks great. Tastes great. Easy to make. The dish is known as salchichas a la Mexicana or salchichas guisadas. Less than 15 minutes start to finish.

Hot Dogs a la Mexicana Recipe

hot dogs

cherry tomatoes tomatoes

white onion

cilantro

Mexican oregano

Salt and pepper

corn tortillas

Chop the onion and cilantro.

Cut the hot dogs into 1/2&quot; pieces.

Preheat 2 tablespoons cooking oil to medium-hot then add the chopped onions and fry for 2 minutes until the onions are just starting to turn translucent.

Add the tomatoes and cook for 2 more minutes.

Add the sliced hot dogs stir and cook for 2 more minutes.

Mix in the cilantro and cook for 1 more minute.

Sprinkle the oregano on the hot dogs before serving.

Add salt and pepper to taste.

Warm the tortillas before serving.

Crockpot Chili Cheese Hotdog Casserole

sour cream

oz chili beans

oz cheddar cheese, shredded (DIVIDED)

oz bag FRITOS Original Corn Chips

yellow onion, diced

(8ct) hotdogs (your favorite)

In the bottom of a 6 quart crockpot place 30 oz canned chili, 4 oz cheddar cheese shredded, 16 oz sour cream, hotdogs and 8 oz Fritos Corn Chips.

Mix well to combine. Place lid on crockpot and cook on low for 3-4 hours or on high for 2-3 hours until hotdogs are heated through and plump and mixture is bubbly.

Remove lid and turn off crockpot. Sprinkle with 4 oz of cheddar cheese, 5 oz of Fritos Corn Chips and diced onion. Place lid back on crockpot until cheese has melted. Serve with additional corn chips, onions, and cheese if desired.

It&#039;s easy to air fry the most juicy, tender and delicious hotdogs - and other sausages! This no-fail 10 minute recipe even includes perfectly toasted buns.

Best Air Fryer Hot Dogs

hot dog buns

Preferred toppings (*see notes below for some tasty ideas)

hot dog bun

Set out four hotdogs. Score the tops of the hot dogs just barely cutting through the skin. Make sure not to cut too deep or they will break in half in the air fryer.

Place the hotdogs in the air fryer basket. Set the air fryer at 400°F and set the timer on 5-6 minutes. (You can set the shake button, to shake the hotdogs in the middle of the cooking time, but it’s not really necessary.)

Once the timer goes off, place each hot dog in a hotdog bun. Set the buns back in the air fryer basket and set the timer for 1-2 minutes to toast the buns. Serve the hotdogs HOT, with your favorite condiments.

https://content.jwplatform.com/videos/tYLFSa7h.mp4

How to Air Fry Hot Dogs - It's easy to make the most juicy, tender and delicious hotdogs (and other sausages!) in the air fryer. This no-fail 10 minute recipe even includes perfectly toasted buns!

Air Fryer Hot Dogs

Treat yourself to a homemade TV dinner of sticky sausages topped with fried onions

Maple-glazed hot dogs with mustardy onions

pork sausages

sunflower oil

onions

tsp yellow or black mustard seeds

maple syrup

part-baked mini baguettes (or

Dijon mustard

sugar

tsp wine or cider vinegar

Heat oven to 200C/180C fan/gas 6. Place the sausages in a non-stick baking tray and roast for 20 mins. Meanwhile, heat the oil in a frying pan and cook the onions and mustard seeds together for 10-15 mins until softened and golden.

Remove the sausages and brush with maple syrup. Pop the baguettes onto the same baking tray. Increase the oven to 220C/200C fan/gas 7 and return the tray for 5-8 mins until the sausages are dark, shiny and cooked through. Stir the mustard, sugar and vinegar into the onions until the sugar has melted. Cut the baguettes open across the top and put 2 sausages into each. Spoon over the mustardy onions and serve.

This pickle is a bright combination of salty, spicy, and sweet. It's packed full of flavor from the onion, garlic, and ginger which mellows nicely with fermentation. The perfect pickle for the summer season. See the section above for serving suggestions.

Sweet And Spicy Pickles

apple cider vinegar (with mother, see notes)

water (chlorine-free)

tsp non-iodized salt

garlic (finely diced)

ginger root (finely chopped)

cucumbers (about 2 small cucumbers)

colored pepper (thinly sliced)

red onion (thinly sliced)

carrots

chili pepper

Mix the salt, sugar, water, and cider vinegar in a large measuring cup. Stir to dissolve the salt and sugar.

Slice the vegetables and mix them in a large glass bowl.

Pack the vegetables into a glass jar(s) for fermenting. They don't need to be pounded in as you do for sauerkraut, just tightly packed. This recipe will fill a 1.5 quart (1.5 L) jar or two 1-quart jars.

Divide the garlic and ginger between the jars. Then pour the brine over the vegetables. There should be enough to completely cover them.

Use a weight (or a smaller jar) to keep the vegetables from floating, then cap with a lid and allow them to ferment somewhere cool and dark for 2-3 days. A closet or cupboard is perfect.

Store in the fridge to curb the fermentation. The pickles will last in the fridge for at least 2 months, however, the vegetables will get softer over time, so I recommend eating them eat them within one month. See the information above on reusing the brine for continuous fermented pickles.

Hi, I am confused as you want us to cover the jar with a lid. Doesn't the gas need to escape while fermenting?

Hello again and thank you for the line and the link for probiotic foods which benefits and stuff that was absolutely excellent I've learned a lot and thank you for the fermentation because I love that recipe and I hate giving it to my brother so it's true they are fermented and I did use mother vinegar that's all I use but thank you so much for a great recipes stay well Stay well and thank you for replying

Top 7 hotdogs recipes from across the web

The most viewed hotdogs recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine

Top Tags

Caramelised onions

Brown sauce

Hot Dogs a la Mexicana Recipe

Crockpot Chili Cheese Hotdog Casser...

Best Air Fryer Hot Dogs

Maple-glazed hot dogs with mustardy...

Sweet And Spicy Pickles

Top 7 hotdogs recipes from across the web

The most viewed hotdogs recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Caramelised onions

Brown sauce

Hot Dogs a la Mexicana Recipe

Crockpot Chili Cheese Hotdog Casser...

Best Air Fryer Hot Dogs

Maple-glazed hot dogs with mustardy...

Sweet And Spicy Pickles

The most viewed hotdogs recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine