Hot Dogs With Garden Vegetables Recipes

VEGGIE GARDEN HOT DOGS

Veggie Garden Hot Dogs image

Give ketchup and mustard a break. Top Veggie Garden Hot Dogs with a tasty mix of tomatoes, cucumbers, green onions, parsley and ranch dressing. Hot off the grill or cooked in your kitchen, try making your hot dog a garden hot dog.

Provided by My Food and Family

Categories Recipes

Time 15m

Yield Makes 8 servings.

Number Of Ingredients 8

Ingredients

8 OSCAR MAYER Beef Franks
1 small cucumber, seeded, chopped
1 small tomato, chopped
3 radishes, coarsely chopped
2 green onions, sliced
1/4 cup chopped fresh parsley
8 hot dog buns
1/4 cup KRAFT Lite Ranch Dressing

Steps:

Cook wieners as directed on package.
Meanwhile, combine next 5 ingredients.
Fill buns with wieners; top with vegetable mixture and dressing.

Nutrition Facts : Calories 300, Fat 15 g, SaturatedFat 5 g, TransFat 0.5 g, Cholesterol 25 mg, Sodium 640 mg, Carbohydrate 0 g, Fiber 5 g, Sugar 0 g, Protein 9 g

HOT DOGS WITH GARDEN VEGETABLES

Hot Dogs with Garden Vegetables image

Add a little crunch to your next set of daytime dogs. Our Hot Dogs with Garden Vegetables include tomatoes, cucumbers and more on whole wheat buns!

Provided by My Food and Family

Categories Meal Recipes

Time 20m

Yield 6 servings

Number Of Ingredients 7

Ingredients

2 plum tomatoes, chopped
1/3 cup chopped cucumbers
1/3 cup chopped yellow or green peppers
2 Tbsp. chopped red onions
2 Tbsp. KRAFT Lite Balsamic Vinaigrette Dressing
6 OSCAR MAYER Wieners
6 whole wheat hot dog buns

Steps:

Heat grill to medium-high heat.
Combine vegetables and dressing; set aside.
Grill wieners 7 to 9 min. or until heated through (160°F), turning occasionally. Place buns, cut sides down, on grill grate; grill 1 to 2 min. until lightly toasted.
Fill buns with wieners; top with vegetable mixture.

Nutrition Facts : Calories 280, Fat 14 g, SaturatedFat 4.5 g, TransFat 0 g, Cholesterol 35 mg, Sodium 690 mg, Carbohydrate 0 g, Fiber 3 g, Sugar 0 g, Protein 11 g

VEGETABLE HOT DOG

Vegetable Hot Dog image

This recipe can also be made using any other leftover vegetables besides potatoes. This is Chef Sanjeev Kapoor's recipe from today's copy of Young Times.

Provided by Charishma_Ramchanda

Categories Breakfast

Time 1h30m

Yield 4 hot dog buns

Number Of Ingredients 22

Ingredients

4 hot dog buns
2 large leftover boiled potatoes, peeled and mashed
200 g cottage cheese, grated (paneer)
1 tablespoon raisins, soaked in warm water
4 tablespoons fresh coriander leaves, cleaned,washed and chopped
1 medium onion, peeled,washed and chopped
3 -4 green chilies, washed and chopped
1 1/2 tablespoons oil
oil, to deep fry
1/2 tablespoon red chile, crushed
1 teaspoon garam masala powder
salt
4 tablespoons all-purpose flour (maida)
1/2 cup milk
1 cup breadcrumbs
2 medium onions, peeled,washed and chopped
1 bunch lettuce, washed and shredded
4 green chilies, washed and chopped
2 tablespoons butter
4 teaspoons english mustard paste
4 teaspoons coarse mustard paste
4 tablespoons Heinz ketchup

Steps:

Slit the buns into half without cutting them into two.
Heat a tbsp.
of oil in a pan.
Saute onions till translucent.
Add the paneer, potatoes, crushed red chillies, fried onion, green chillies, corriander leaves, garam masala powder, salt and raisins to the pan.
Mix well.
Allow to cook for 10 minutes.
Allow to cool.
Make cylindrical shaped croquettes.
Roll these in seasoned refined flour, then dip in milk and roll in the breadcrumbs.
Refrigerate for an hour or more.
Heat sufficient oil in a wok.
Deep fry the rolls till golden brown.
Drain onto an absorbent kitchen towel.
Apply butter on the sides of the buns.
Apply mustard paste after that.
Place a spoonful of chopped onions on one side.
Spread tomato ketchup on the other side and arrange the shredded lettuce.
Place the hot fried rolls, one in each bun.
Put a whole green chilli if you desire.
Serve immediately.

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