Sweet N Sauer Dog Recipes

POLYNESIAN SWEET AND SOUR HOT DOGS WITH RICE

Steps:

• Drain pineapple chunks; reserve juice. In medium bowl, stir juice with brown sugar, apple cider vinegar, soy sauce and garlic powder.
• In 12-inch nonstick skillet, heat oil over medium-high heat. Cook hot dogs in oil 3 to 4 minutes, stirring frequently, until lightly browned. Remove from skillet.
• Add pineapple juice mixture, drained pineapple chunks and chopped bell peppers to hot skillet. Heat to boiling; reduce heat to medium-low. Cook uncovered 5 to 6 minutes to reduce mixture slightly.
• In small bowl, beat cornstarch and water with whisk. Add to skillet; stir constantly until mixture is thick and bubbling. Add hot dogs back into skillet and cook 4 to 5 minutes or until heated through. Serve over hot rice.

SWEET N "SAUR" CABBAGE SOUP

Steps:

• Heat a soup pot over medium high heat with extra-virgin olive oil. Add ham and lightly brown 2 to 3 minutes. Add shredded cabbage and stir in the onions and carrots as you finish chopping and grating them. Stir in the frozen hash browns and season the vegetables liberally with salt and pepper. Add in a bay leaf, cider, honey, beans, saurkraut and chicken stock. Place a lid on the pot and bring soup to a boil. Uncover and simmer 10 minutes until vegetables are tender. Stir in dill and adjust seasoning of soup. Serve the soup in shallow bowls and top with sour cream.

SWEET N' SOUR WEENIES

Steps:

• 1. Slice each hot dog into bite-size pieces. Mix jelly, chili sauce and corn starch in small pan. Stir until corn starch dissolves. Heat on medium heat for 5 minutes, or until sauce boils and thickens, stirring frequently. Place hot dogs in crock pot on low setting, and pour sauce over dogs. Stir occasionally, and keep warm.

SWEET AND SOUR HOT DOGS---SIMPLE

Steps:

• In a saucepan, put the jelly and mustard on a low heat till it is melted and mixed well.
• Cook the hot dogs and if using regular size ones--slice into pieces and add to the mixture; if using mini hot dog cook a few minutes and use whole.
• Put into a crockpot till ready.

SWEET AND SOUR HOT DOG BITES

Steps:

• 1. Mix together mustard and jelly. Heat gradually while stirring to mix completely.
• 2. Cook hot dogs in water. Slice hot dogs into 4-6 pieces each. Add hot dog pieces to sauce and cook on warm for 10-15 minutes. Serve hot as an appetizer.

SWEET-AND-SOUR SMOKIES

Steps:

• Place sausages in a 3-qt. slow cooker. In a small bowl, combine the pie filling, pineapple and brown sugar; pour over sausages. Cover and cook on low for 3-4 hours or until heated through. Keep warm.

SWEET HOOSIER DOG SAUCE

Steps:

• In a Dutch oven, cook beef over medium heat until no longer pink, 8-10 minutes, breaking into crumbles; drain. Stir in tomato paste; cook and stir 3 minutes. Stir in next 13 ingredients. Bring to a boil; reduce heat. Simmer, uncovered, until thickened, 15-20 minutes, stirring occasionally. Serve sauce over hot dogs in buns. Add optional toppings as desired., Freeze option: Freeze cooled sauce in freezer containers. To use, partially thaw in refrigerator overnight. Heat through in a covered saucepan, stirring occasionally; add water if necessary.

SAUERKRAUT HOT DOG TOPPING

Steps:

• Combine all ingredients in a saucepan; cook on low heat until heated through. Serve over hot dogs.