CHICKEN IN A HOT DOG BUN
A delicious lunch time meal that is healthier than hot dogs. Very Good!! In this recipe, I prefer not to mix the lettuce in with the chicken mixture. I put the lettuce in the bottom of the hot dog bun as a bed for the chicken mixture; the choice is yours.
Provided by Chef mariajane
Categories Lunch/Snacks
Time 10m
Yield 6 serving(s)
Number Of Ingredients 8
Steps:
- Butter the outside of each hot dog bun and grill in a hot skillet until golden brown on each side, about a minute per side; set aside.
- In a bowl, combine cooked chicken, celery, lettuce, salad dressing, salt and pepper. Lightly toss.
- Stuff each bun with chicken mixture.
- Makes 6 servings.
Nutrition Facts : Calories 248.8, Fat 9.4, SaturatedFat 3.9, Cholesterol 48.2, Sodium 519, Carbohydrate 23.9, Fiber 1.7, Sugar 4.2, Protein 16.5
MALAI CHICKEN HOT DOG
Provided by Maneet Chauhan
Categories main-dish
Time 1h30m
Yield 8 servings
Number Of Ingredients 23
Steps:
- For the mustard: Mix together the mustard, diced mango, mango pulp and mint.
- For the dogs: Mix together the chicken, cilantro, mint, cream cheese, tandoori, garlic, ginger, kastoori methi, jalapenos, onions and eggs. Divide the mixture into 8 portions and form each into a hot dog about 6 inches long and 1 1/2 inches wide. Place on a baking sheet and refrigerate for 30 minutes.
- Heat 2 tablespoons vegetable oil in a large saute pan over medium-high heat. Add 4 of the hot dogs and sear until browned on all sides, 3 to 5 minutes. Reduce the heat to medium-low and cook until cooked all the way through, 6 to 8 minutes. Transfer the hot dogs to a plate and cover with foil to keep warm. Wipe out the pan and use the remaining vegetable oil to cook the remaining hot dogs.
- Meanwhile, place the apples and sliced jalapenos into 2 separate small bowls. Add enough apple cider vinegar to cover each and let sit for 15 minutes.
- Wipe out the pan that was used to cook the hot dogs and set it over medium-low heat. Put a dot of butter onto each bun and lightly brown the buns cut-side down in batches, 2 to 3 minutes. Assemble each serving with a bun, hot dog, mango mustard, mayonnaise, arugula, mint leaves, apples and jalapeno slices.
- Serve with the remaining mango mustard on the side.
BURGER OR HOT DOG BUNS
This recipe can be used to make either hamburger buns or hot dog buns. My husband says they are 'top of the line.' Nice and soft.
Provided by Sally
Categories Bread Yeast Bread Recipes Rolls and Buns
Time 1h30m
Yield 12
Number Of Ingredients 8
Steps:
- In a small saucepan, heat milk, water and butter until very warm, 120 degrees F (50 degrees C).
- In a large bowl, mix together 1 3/4 cup flour, yeast, sugar and salt. Mix milk mixture into flour mixture, and then mix in egg. Stir in the remaining flour, 1/2 cup at a time, beating well after each addition. When the dough has pulled together, turn it out onto a lightly floured surface, and knead until smooth and elastic, about 8 minutes.
- Divide dough into 12 equal pieces. Shape into smooth balls, and place on a greased baking sheet. Flatten slightly. Cover, and let rise for 30 to 35 minutes.
- Bake at 400 degrees F (200 degrees C) for 10 to 12 minutes, or until golden brown.
- For Hot Dog Buns: Shape each piece into a 6x4 inch rectangle. Starting with the longer side, roll up tightly, and pinch edges and ends to seal. Let rise about 20 to 25 minutes. Bake as above. These buns are pretty big. I usually make 16 instead of 12.
Nutrition Facts : Calories 230.4 calories, Carbohydrate 39.1 g, Cholesterol 27.3 mg, Fat 5.1 g, Fiber 1.4 g, Protein 6.3 g, SaturatedFat 2.9 g, Sodium 333.6 mg, Sugar 3.2 g
HOT DOG BUNS
This recipe has been in my family for years. Store-bought buns just can't compete with these homemade ones. The dough is made ahead and rises in the refrigerator.
Provided by Taste of Home
Time 30m
Yield 1 dozen.
Number Of Ingredients 12
Steps:
- In a bowl, dissolve yeast in 1/4 cup warm water. Add 2 teaspoon sugar; let stand for 5 minutes. Add the remaining water and sugar, milk, shortening, salt, eggs and 4 cups flour. Beat until smooth. Stir in enough remaining flour to form a soft dough. Do not knead. Cover and refrigerate overnight. , Punch dough down. Turn onto a floured surface; divide into 12 pieces. Shape each into a 5-in. x 2-in. roll. Place 4 in. apart on greased baking sheets. , Beat egg and cold water; brush over rolls. Sprinkle with caraway, poppy or sesame seeds. Cover and let rise in a warm place until doubled, about 2 hours. , Bake at 425° for 8-10 minutes or until golden brown. Remove from pan to wire racks to cool.
Nutrition Facts :
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