Wienies Hot Dogs Creole Recipes

NEW YORK SYSTEM HOT WIENER SAUCE I

Steps:

• Place ground beef in a large, deep skillet. Cook over medium high heat until evenly brown; drain.
• Mix the chili powder, dry mustard, allspice, nutmeg, onion salt, garlic salt, celery salt, ginger root, cumin, Worcestershire sauce, soy sauce and ketchup into the skillet. Simmer at least 1 hour, until a desirable consistency has been attained. Serve hot.

CREOLE WEINERS

Steps:

• Fry bacon & onion until tender/crisp.
• Drain all but 2 tablespoons drippings from skillet.
• Stir in tomatoes, salt and pepper.
• Heat to boiling, reduce heat and simmer 15 minutes, stirring occasionally.
• Add hot dogs, cover and simmer 15 minutes.
• Serve on buns.

WIENIES (HOT DOGS) CREOLE

Steps:

• Peel off outer layer and slice roots off onion, then slice in half - top to bottom.
• Lay flat side down, and slice thin rings, crosswise on onion.Separate rings and place onions in large sauce pan, on stove.
• Cut bell pepper in half - top to bottom, clean out seeds and white pith. Then slice into long strips. Bunch strips together, then cut them all in half, and put in pan with onions.
• Pour Canned tomatoes and juice into sauce pan, with onion and bell pepper slices into large pan.
• Put tomato paste and water in a bowl and mix until smooth. Add to tomato mixture
• Place on stove, with tight fitting lid, and bring to a boil. Lower heat to lowest setting and simmer for 20 minutes, or until onion and bell pepper are tender. Enjoy the aroma, it's wonderful.
• Slice hot dogs crosswise, into 1/4 inch discs, and stir into tomato, onion, and pepper mixture. Return to a boil, lower heat and simmer for 5 minutes, until hot dogs have plumped up.
• While the tomato, onion and pepper mixture is simmering on the stove. Cook the rice as follows:.
• Place rice, water, and salt into a sauce pan (with a tight fitting lid), on the stove. Bring the water to a boil, and lower to lowest setting.
• Simmer for 20 minutes, without opening, or stirring. After 20 minutes, remove from heat and fluff the rice. Replace the lid and let sit for another 10 minutes. Serve when all moisture is absorbed into the rice.
• When above ingredients are all finished cooking. Prepare individual servings in bowls, by putting a large spoon full of rice, in the bowl, 1/4 cup grated cheddar cheese over the rice, 2-3 large spoons full of tomato/hot dog mixture, and top with a few sprinkles of cheddar cheese, for presentation.
• If you like your food to be hot and spicy, add a few drops of Tabasco Sauce, to bowl and mix around, just before eating.

PORK N BEANS & WIENIES

Steps:

• Cut the hot dogs into bite-size pieces.
• In large frying pan add oil, hot dogs and the onion.
• Fry until onions are tender and the hot dogs are browned.
• Pour pork & beans into the pan and add the brown sugar twin.
• Simmer on medium low heat for 20 minutes.

THOR'S PICKLED WIENIES (HOT DOGS)

Steps:

• Cut the garlic cloves into 3 or 4 Large slices apiece.
• Rinse the dill sprigs and leave whole.
• Cut the hot dogs in half (the short way).
• In a large container, place a layer of garlic and dill. Top with half of the hot dog pieces. Place another layer of garlic and dill (reserving some for the top), and the remaining hot dog pieces. Put remaining garlic and dill on top.
• Sprinkle the pepper flakes and mustard powder on top and cover all with rice vinegar.
• Let "marinate" in the frige for a week for the best flavor, then inhale as needed.

VENEZUELAN STYLE HOT DOGS

Steps:

• Cook frank as directed on package.
• Place hot dogs in buns. Top with onions, coleslaw, and potato sticks.
• Drizzle with ketchup, mustard and mayo. Sprinkle with Parmesan cheese.