MOCK GUAC
Make a simplified guacamole in your hand, anywhere you can carry an avocado.
Provided by Food Network
Time 5m
Yield 2 servings
Number Of Ingredients 4
Steps:
- Cut avocado in half and remove pit, but do not peel. Cradling a 1/2 in your hand, scrape the flesh with a fork, working top to bottom, then side to side, until it is mashed. Squeeze lime half over avocado, and then sprinkle with salt, to taste. Mash flesh a little more with fork to mix everything, leaving it all in the shell. Repeat with other half of avocado.
- Eat straight with a fork, dip in chips, or spread on bread.
FULLY LOADED BACON-WRAPPED HOT DOGS
Provided by Food Network
Time 25m
Yield 4 servings
Number Of Ingredients 8
Steps:
- Carefully break 4 toothpicks in half. Wrap each hot dog in a strip of bacon and secure with a toothpick half at each end. Set aside.
- Bring a large skillet or grill pan sprayed with nonstick spray to medium-high heat on the stove.
- Add onion, bell pepper, and jalapeno pepper and cook until softened, about 4 minutes. Remove from the skillet/pan and set aside.
- Remove the skillet/pan from heat, re-spray, and bring to medium heat. Add bacon-wrapped hot dogs and cook until bacon is crisp and fully cooked and hot dogs are heated through, about 6 minutes, rotating the hot dogs several times to evenly cook the bacon. Set aside.
- Evenly spread mayo inside the buns. Remove toothpicks from the hot dogs and place a bacon-wrapped dog in each bun. Top each dog with a teaspoon of mustard.
- Evenly distribute veggie mixture among the dogs. Eat up!
LOADED GUAC HOT DOGS
Provided by Marcela Valladolid
Categories main-dish
Time 20m
Yield 8 servings
Number Of Ingredients 10
Steps:
- Preheat a grill to medium-high heat.
- Coarsely mash the avocados in a medium bowl. Lightly mix in the cilantro, vinegar, jalapeno, lime juice and onion. Season the guacamole liberally with salt.
- Grill the hot dogs, turning ever few minutes so they get grill-marked on all sides, until heated through, about 8 minutes.
- Remove some of the insides of the hot dog buns and discard. Grill the buns for 2 to 3 minutes until toasted on the inside.
- Spread a small amount of the guacamole inside each hot dog bun. Put a hot dog on each bun. Top with more guacamole and crumbled chips.
FIRESIDE HOT DOGS WITH SPICY CHIPS
Provided by Marcela Valladolid
Time 35m
Yield 8 servings
Number Of Ingredients 14
Steps:
- For the spicy chips: Preheat the oven to 350 F.
- Spray the tortilla chips with nonstick cooking spray. Sprinkle with the chili-lime powder and toss to combine. Transfer the chips to a baking sheet and bake for 6 minutes.
- For the hot dogs: Heat a medium, heavy skillet over medium-high heat. Add the bacon and cook until all the fat has rendered, about 5 minutes. Add the onions and cook until translucent, about 3 minutes. Add the soy sauce, lime juice and Worcestershire sauce, stirring to combine. Cook for 30 seconds and turn off the heat. Transfer the mixture to a medium bowl and set aside.
- Using the same pan, cook the hot dogs over medium heat until golden brown and cooked through, about 5 minutes per side. Transfer to a plate and wrap tightly with aluminum foil to keep warm.
- To assemble each hot dog, spread some mayonnaise on each bun. Put a hot dog in each bun, top with the onion mixture and crumbled Spicy Chips and serve with ketchup and mustard.
LOADED CHILI CHEESE DOGS
Dress up your typical hot dogs for Loaded Chili Cheese Dogs! These sensational Loaded Chili Cheese Dogs feature guacamole, salsa and mozzarella cheese.
Provided by My Food and Family
Categories Hot Dog Recipes
Time 15m
Yield 4 serving
Number Of Ingredients 6
Steps:
- Heat chili cheese dog as directed on package; cut lengthwise in half.
- Spread half the tortilla with guacamole; top with Singles, chili cheese dog halves, salsa and mozzarella. Fold in half.
- Cook in nonstick skillet on medium heat 5 min. or until cheese is melted and quesadilla is lightly browned on both sides, turning after 3 min.
Nutrition Facts : Calories 350, Fat 20 g, SaturatedFat 9 g, TransFat 0 g, Cholesterol 60 mg, Sodium 1200 mg, Carbohydrate 0 g, Fiber 2 g, Sugar 0 g, Protein 15 g
LOADED HOT DOGS RECIPE BY TASTY
Here's what you need: plant-based hot dog sausages, hot dog rolls, vegan cheese, dijon mustard, spring onion, curry powder, almond milk, sugar, onion, sunflower oil, all purpose flour, cornflour, polenta, salt, almond milk, coconut cream, cucumber, avocado, red onion, fresh lemon juice, olive oil, salt and pepper
Provided by Lily Tyson
Categories Lunch
Yield 8 servings
Number Of Ingredients 22
Steps:
- For the curried mustard sauce, combine all the ingredients in a small saucepan over a medium heat and simmer for 2 minutes. Blend with a hand blender or in a food processor until smooth and set aside to cool.
- For the onion rings: Heat the sunflower oil over a medium-high heat until it reaches 180°C. (Test this before frying by placing one ring in the oil. If it bubbles immediately, the oil is ready.)
- Stir all the dry ingredients together in a large mixing bowl. Combine the almond milk and coconut cream in a separate mixing bowl.
- Dip each onion ring into the dry mixture, then dip into the wet mixture and then back into the dry mixture. Fry the rings in batches until golden and crisp (1-2 minutes). Drain on a paper towel and set aside.
- For the salsa, combine all the ingredients in a bowl.
- Lightly chargrill the hot dog sausages on a barbecue grid over medium-hot coals until heated all the way through. Slice each roll, lengthways, without cutting all the way through. Spread the roll with the curried mustard sauce, then add the hot dog sausages and top with salsa and onion rings. Add some vegan cheese for an extra treat.
- Serve.
Nutrition Facts : Calories 403 calories, Carbohydrate 52 grams, Fat 16 grams, Fiber 5 grams, Protein 13 grams, Sugar 10 grams
LOADED BBQ BACON HOT DOGS
This recipe elevates the hot dog by loading it up with a quick red cabbage slaw, slathering it with homemade barbecue sauce and topping it off with crispy onions. My favorite go-to summer sauce is barbecue sauce. There is nothing I love better than making my own, whether for ribs, chicken, or, as in this case, for frankfurters.
Provided by Stuart O'Keeffe
Categories main-dish
Time 25m
Yield 4 servings
Number Of Ingredients 17
Steps:
- Bring the dogs to room temperature before cooking so they cook evenly. Prepare a grill or grill pan for medium-high heat. Cook the dogs, turning occasionally, until browned and heated through, 6 to 7 minutes. Keep warm.
- Meanwhile, mix the cabbage, mayonnaise, vinegar, onion powder and garlic powder together in a medium bowl. Set aside.
- In a large skillet, cook the bacon over medium heat, stirring occasionally, until crispy, about 5 minutes. Remove the bacon with a slotted spoon and set aside. Keep the bacon fat in the pan.
- To make the barbecue sauce, add the onion, garlic and thyme to the skillet the bacon cooked in and cook over medium heat for 3 minutes. Stir in the ketchup, molasses, brown sugar, cumin and mustard powder and simmer over low heat for 3 to 4 minutes. Discard the thyme.
- Grill the hot dog buns until toasted. Top the buns with barbecue sauce, a hot dog, cabbage slaw, bacon and fried onions. Enjoy!
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