Curly Hotdog Snakes Recipe 455 Recipes

CURLY HOTDOG SNAKES RECIPE - (4.5/5)

Steps:

• Divide dough into 12 balls; roll each into 12-inch (30 cm) long rope. Wind each around hotdog to encase, allowing about 2 inches (5 cm) overhang at each end. Place on 2 large greased baking sheets. Snip 1 end of overhang with scissors to make slit for mouth. Cut red pepper into 12 long strips; insert each into mouth for tongue. Press opposite end of dough with tines of fork to resemble rattle. Brush dough with some of the egg; sprinkle with cheese. Let rise for 30 minutes. Press in raisins for eyes. (Make-ahead: Cover loosely with plastic wrap and refrigerate for up to 4 hours; bring to room temperature before baking, about 30 minutes.) Bake in top and bottom thirds of 350°F (180°C) oven, rotating and switching pans halfway through, until golden, about 30 minutes. Trim off any charred ends of red pepper; cut to resemble forked tongue.

JALAPENO-STUFFED CURLY DOGS

Steps:

• Preheat the oven to 450 degrees F.
• Cut the hot dogs lengthwise three-quarters of the way through, leaving the ends intact. Insert a jalapeno strip into each slit.
• In a large bowl, whisk together the baking mix, milk and butter. Fold in the cheese until the dough just comes together.
• On a lightly floured piece of parchment, roll the dough into a rectangle 1/8 inch thick. Cut into thin strips, about 1/4 inch wide.
• Place one end of the hot dog on the dough strip and wrap around each hot dog, spiraling down the dog. Transfer to a parchment-lined baking sheet. Repeat the process with the remaining dogs. Bake until golden brown, 8 to 15 minutes, depending on the thickness of the dough. Serve immediately.

SUNNY'S BULGOGI DOG

Steps:

• For the glaze: In a small bowl, mix the gochujang, honey, a few grinds of black pepper and a pinch of salt, adding a splash of water if needed to loosen to a glaze consistency.
• For the marinated veggies: In a bowl, toss together the rice wine vinegar, sesame seeds, chile flakes, scallions and carrots. Rest for 30 minutes at room temperature.
• For the hot dogs and onions: In a grill pan on medium heat (or on the grates of a grill on high heat), add the onions and a drizzle of olive oil. Brush the onions with the glaze and cook, moving them around, until charred and golden, 5 to 8 minutes. Transfer to a cutting board and give them a rough chop. Cover with aluminum foil.
• Add the hot dogs to the grill pan cut-side down and cook, flipping once, until heated through. On the flip, generously brush the cut side with the glaze. Remove from the grill and let rest with the onions under the foil.
• Dry toast the buns on each side. Add the onions to the buns first, then the hot dogs and some of the marinated vegetables.

HOT DOG CURLY FRIES

Steps:

• Preheat the oven to 425 degrees F. Line a sheet pan with parchment paper.
• Halve the hot dogs lengthwise, then cut each half in half lengthwise, and then in half again lengthwise so that you yield 8 hot dog "fries" from each. Lay the cut pieces in a single layer on the sheet pan and bake until the hot dogs are lightly browned and starting to curl up, 10 to 12 minutes. Transfer the fries to paper towels to dry, then mound them on a plate and serve with the three dippers.
• Mix the ketchup and jam together in a bowl and serve.
• Mix together the mayonnaise, sauerkraut, mustard, granulated garlic and salt in a bowl until combined.
• Mix the mustard, relish, celery salt, sport peppers and tomato in a bowl until combined.

SONORAN-STYLE HOT DOGS

Steps:

• Whisk 1/4 cup mayonnaise, 1/2 cup chopped cilantro, 1 tablespoon hot sauce and the zest and juice of 1 lime in a bowl; season with salt and pepper.
• Wrap 8 hot dogs in 1 slice of bacon each; secure with toothpicks and refrigerate 30 minutes. Grill over medium heat, turning, until crispy, 12 to 15 minutes. Split open 8 bolillo or hoagie rolls, spread with butter and grill until toasted.
• Spread a schmear of warm refried beans in each roll, then add a bacon-wrapped hot dog. Top with diced avocados, plum tomatoes and red onion, sliced pickled jalapenos and a squiggly drizzle of the zesty mayo. Add cilantro and more hot sauce.

SUNNY'S AWARD WINNING CURRY-STYLE DOG

Steps:

• Cook the wieners: In a large pan, add the butter, oil and onions and cook over medium heat until the onions have softened, about 6 minutes. Add the hot dogs and cook, stirring occasionally, until the hot dogs take on some color, about 5 minutes.
• Make the sauce: In a small bowl, stir the ketchup, honey, curry powder and a few grinds of black pepper until combined. Pour over the hot dogs and onions and cook until the ketchup color deepens and the consistency thickens a bit, about 5 minutes.
• Build the hot dogs: Add an equal amount of prepared fries to each opened bun. Top with an equal amount of the curry wiener mixture and a dusting of curry powder to finish. Serve.