Firecracker Foot Longs Recipes

FIRECRACKER FOOT-LONGS

Steps:

• In a resealable bag, combine the Tabasco, onion, and oregano. Add the hot dogs and seal the bag. Marinate in the refrigerator for 2 to 24 hours, turning occasionally.
• Drain the hot dogs, reserving the marinade. Grill the hot dogs over medium heat for 5-7 minutes, turning several times. Toast the buns during the last minute of grilling time.
• While hot dogs are cooking, put the reserved marinade in a small saucepan and bring to a boil.
• Serve hot dogs in buns, topped with some of the reserved marinade and onions or relish if desired.

FIRECRACKER CASSEROLE

Steps:

• Preheat an oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking dish.
• Heat a large skillet over medium-high heat. Cook and stir the ground beef with the onion in the hot skillet until completely browned, 7 to 10 minutes; drain any excess fat. Stir the black beans, chili powder, cumin, and salt to the beef mixture; cook and stir until hot, about 5 minutes. Pour the mixture into the prepared baking dish. Arrange the tortillas atop the beef mixture.
• Mix the tomatoes with green chile peppers and cream of mushroom soup together in a bowl; spread over the tortillas. Top with the Cheddar cheese.
• Bake in the preheated oven until cooked through and the cheese is melted completely, 25 to 30 minutes.

FIRECRACKER CRACKERS

Steps:

• Whisk the canola oil, crushed red pepper flakes, ranch dressing mix, and chili powder together in a bowl.
• Divide the saltine crackers evenly into 2 1-gallon-sized sealable bags. Pour the oil mixture evenly over the crackers. Seal the bag and flip to allow the oil mixture to run over the crackers for 5 minutes; flip again. Repeat the flipping every five minutes to evenly coat the crackers for about 1 hour. Remove the crackers from the bags and spread onto large platters. Allow to sit overnight before serving.