Bbq Hotdogs On Rice Recipes

BARBECUE HOT DOGS

Steps:

• Preheat a grill to medium. Grill 8 hot dogs, turning, until lightly charred in spots, 5 to 7 minutes, brushing with barbecue sauce during the last minute of cooking. Toast 8 hot dog buns on the grill until marked, about 30 seconds. Serve the hot dogs on the toasted buns with assorted toppings.

HOT DOGS 'N' RICE

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.

BARBECUED HOT DOGS OVER RICE

Steps:

• 1. In large skillet heat oil. Add onions and peppers and saute until softened. Add sliced hotdogs, sprinkle with approx 1/2 the chili powder and saute until lightly browned. You can just cook them until heated through, it is your preference. Add tomato soup or Manwich and chili powder. Simmer until all ingredients are heated through. My sister's original recipe called for the tomato soup. I just recently tried with with the Manwich and it is also good. Again it is a flavor preference.
• 2. Serve over hot cooked rice or noodles, or mashed potatoes. Like I said the possibilities are endless.

BBQ HOTDOGS ON RICE

Steps:

• Place the rice and water in a pot, and bring to a boil. Reduce heat to low, cover, and simmer 20 minutes.
• Cook the kielbasa in a skillet over medium heat until evenly browned. Mix in the molasses, vinegar, tomato sauce, and barbeque sauce. Continue to cook until heated through. Serve over the rice.

BBQ HOTDOGS ON RICE

Steps:

• Place the rice and water in a pot, and bring to a boil. Reduce heat to low, cover, and simmer 20 minutes.
• Cook the kielbasa in a skillet over medium heat until evenly browned. Mix in the molasses, vinegar, tomato sauce, and barbeque sauce. Continue to cook until heated through. Serve over the rice.

BARBECUED HOT DOGS

Steps:

• In a saucepan over medium heat, saute onion in butter until tender. Add celery, ketchup, water, lemon juice, sugar, vinegar, Worcestershire sauce and mustard; bring to a boil. Reduce heat; cover and simmer for 30 minutes. , Cut three 1/4-in. deep slits on each side of the hot dogs; place in a 2-1/2-qt. baking dish. Pour the sauce over the hot dogs. Cover and bake at 350° for 40-45 minutes or until heated through. Serve on buns.