Saucy Hawaiian Franks Recipes

SAUCY FRANKS

Steps:

• Melt the butter in a skillet over medium heat. Slice the hot dogs in a spiral-style, taking care not to slice all the way through the hot dogs. Place the hot dogs in the skillet and cook, turning as needed, until browned on all sides. Add the tomato soup, brown sugar, water, vinegar, Worcestershire sauce, lemon juice, sliced onions, and bell pepper to the skillet. Cover the skillet and let the mixture simmer for 5 minutes or until the vegetables are crisp-tender and the hot dogs are heated through. Carefully remove the hot dogs from the sauce and place on the buns. Top each with some of the sauce and serve immediately.

SAUCY SRIRACHA FRANKS

Steps:

• Mix ketchup, soy sauce, vinegar, sriracha, brown sugar, sesame oil, ginger, and garlic in a saucepan and bring to a simmer over low heat. Add franks and heat until warm, about 5 minutes. Serve with toothpicks.

JAZZED UP SAUCY FRANKS ( HOT DOGS )

Steps:

• Score hotdogs in corkscrew fashion and lightly brown in butter.
• Stir in next 7 ingredients; cover and simmer 10 minutes. Add green pepper; cover and simmer 5 more minutes.
• Serve in buns.

HAWAIIAN COCKTAIL FRANKS

Steps:

• Combine all ingredients except wieners. Heat, stirring until sauce comes to a boil. Add wieners and heat through. Keep in a chafing dish or crockpot on warm setting, serve with cocktail forks or toothpicks.

HAWAIIAN COCKTAIL FRANKS RECIPE - (4.1/5)

Steps:

• Combine all ingredients except wieners in sauce pan. Heat, stirring until sauce comes to a boil. Add wieners and heat through. Keep in a chafing dish or Crockpot on warm setting. Serve with cocktail forks or toothpicks. Note: Use only half the amount of vinegar at first, since some vinegars are stronger than others; an excellent quality vinegar will make the dish while a cheap vinegar will be overpowering. Taste after mixing; if the vinegar is too strong, add the remaining 1/4 cup in water. Adjust to your own taste.

SAUCY HAWAIIAN FRANKS

Steps:

• In a 3-quart saucepan, stir preserves and barbecue sauce. Diagonally cut frankfurters into 3/4 -inch pieces add to saucepan. Stirring over medium heat, bring to a boil and simmer until meat pieces are plumped. Add drained pineapple chunks, stirring gently until heated through. Remove from heat.In a small bowl, stir 3 tablespoons pineapple juice into cornstarch until smooth. Stir into hot mixture. Return to heat and boil 1 to 2 minutes until thickened, stirring to prevent sticking.Transfer to achafing dish or slow cooker. Serve hot with wooden picks and small paper napkins.

HAWAIIAN FRANKS

Steps:

• Drain pineapple reserve juice.Slice frankfurters in half lengthwise then diagonally into 1-inch pieces. In a 10-inch skillet over medium heat sauté frankfurters in butter or margarine for 7 to 10 minutes or until lightly browned.Add green pepper, onion and garlic cook and stir for 1 minute. Remove from heat.Add pineapple, broth or bouillon and brown sugar.In a small bowl mix reserved pineapple juice and cornstarch until smooth. Gradually stir into skillet. Stirring over medium heat, bring to a boil and boil for 1 minute.Serve over rice.

HAWAIIAN BEANS AND FRANKS

Steps:

• 1. Preheat oven to 400°.2. In a 10-inch skillet over medium-high heat, fry bacon until crisp. Remove bacon, drain on paper towels and crumble set aside. Discard all but 2 tablespoons of the drippings.3. Add onion and saute until tender. With a slotted spoon, remove onion from skillet and place in a 2-quart baking dish.4. To baking dish, add pork and beans, frankfurters, pineapple, brown sugar, chili sauce, bourbon or pineapple juice, and coffee granules. Gently stir to thoroughly mix ingredients. Sprinkle with bacon.5. Bake for 50 minutes or until beans are bubbly and juice has thickened.

HAWAIIAN FRANKS

Steps:

• At least 1 hour or up to 4 hours before serving:1. In a 10-inch non-stick skillet over medium heat, sauté frankfurters in butter for 7 to 10 minutes or until browned. Discard all but 1 tablespoon of the drippings.2. Add green pepper, onion and garlic to frankfurters. Sauté for 4 minutes or until vegetables are crisp-tender set aside.3. In a medium bowl, mix splenda and cornstarch. Add water to reserved pineapple juice to make 1 1/2 cups liquid. Stir pineapple liquid, vinegar, soy sauce and bouillon granules into cornstarch mixture until smooth. Stir into frankfurter-vegetable mixture along with pineapple and pimiento. Stirring over medium heat, bring to a boil and boil for 1 minute or until thickened. 4. Bake, covered, in a preheated 350° oven for 30 minutes or until hot and bubbly.