Wysteria

Texas-Style Hot Dogs
Ingredients:

2 onions (1 for sauce, 1 for garnish)
1/2 red pepper
1 tablespoon oil
1 lb ground beef
Salt, to taste
Paprika, to taste
1 garlic clove
1 (15-oz) can Muir Glen™ Organic Tomato Sauce
8 hot dogs
8 hot dog buns
Mustard, to taste
Ketchup, to taste

Directions:

1. In a large pot, bring water to boil while preparing the sauce.
2. Chop 1 of the 2 onions and 1/2 of a red pepper. Pour the oil in a large frying pan. Once warm, add the onion and pepper, and sauté for a few minutes.
3. Add the ground beef, salt and paprika, to taste, along with the clove of garlic, stirring occasionally.
4. Once the beef has browned, add the can of tomato sauce to the mix. Let the sauce boil for a few minutes until it has thickened and all the ingredients are completely cooked.
5. Once the sauce is ready, add the hot dogs to the boiling water and let boil for 10 minutes. You’ll know that they’re ready when they’ve increased slightly in size.
6. Serve the hot dogs in hot dog buns. Add the ketchup, mustard and sauce. Chop the remaining onion and add 1 tablespoon to each hot dog as a final garnish.
7. Enjoy!

Expert Tips:

Warm the hot dog buns before serving.

Recipe taken from here.
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Bacon Wrapped Hot Dog

Ingredients for each Bacon Wrapped Hot Dog:

1 slice bacon
1 frankfurter
1 hot dog bun

Directions:

1. Wrap the uncooked bacon slice around the frankfurter by tucking the bacon into the ends, until it is tight and secure.
2. In a frying pan over a medium flame add wrapped frankfurter and cook on all sides for a total of 15 - 20 minutes, or until bacon is cooked all the way around.
3. Place frankfurter into bun and garnish as you desire.

Expert Tips:

Let bacon slice sit for 15 minutes at room temperature; it will be easier to wrap frankfurter.

Recipe taken from here.

Colombian Hot Dogs with Avocado Sauce

Ingredients:

For the avocado sauce:

1 avocado, peeled and cut into pieces
1/2 cup cilantro
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
1/2 teaspoon cumin powder
2 tablespoons lemon juice
2 tablespoons mayonnaise
Salt, to taste

For the hot dogs:

4 chicken hot dogs
4 hot dog buns
Salsa rosada, to taste
Mustard, to taste
1/4 cup red onion, finely chopped
1 cup french fries

Directions:

1. For the avocado sauce:
Place all ingredients in food processor or blender and process until everything is combined.
2. For the hot dogs:
Boil the hot dogs for 5 minutes and drain. You can also grill them, if preferred.
3. Place a hot dog in each bun and add salsa rosada, mustard and avocado sauce. Lastly, add onions and French fries.

Expert Tips:

For a different flavor, use red meat or turkey hot dogs.

Recipe taken from here.

Cuban Hot Dog

Ingredients:

10 hot dogs, red meat or pork
10 hot dog buns
10 ham slices
10 pickle slices
10 Swiss cheese slices
Mustard, to taste

Directions:

1. Cook the hot dogs in boiling water for 7 minutes.
2. Serve on buns and add ham, cheese, pickle and mustard.

Expert Tips:

Serve these yummy hot dogs with a side of French fries or plantain chips.

Recipe taken from here.

Chicago-Style Hot Dog

Ingredients:

1 all-beef hot dog
1 poppyseed hot dog bun
1 tablespoon yellow mustard
1 tablespoon sweet green pickle relish
1 tablespoon chopped onion
4 tomato wedges
1 dill pickle spear
2 sport peppers
1 dash celery salt

Directions:

1. Bring a pot of water to a boil. Reduce heat to low, place hot dog in water, and cook 5 minutes or until done. Remove hot dog and set aside. Carefully place a steamer basket into the pot and steam the hot dog bun 2 minutes or until warm.

2. Place hot dog in the steamed bun. Pile on the toppings in this order: yellow mustard, sweet green pickle relish, onion, tomato wedges, pickle spear, sport peppers, and celery salt. The tomatoes should be nestled between the hot dog and the top of the bun. Place the pickle between the hot dog and the bottom of the bun. Don't even think about ketchup!

Recipe taken from here.

Coney Island Hot Dogs

Ingredients:

1 1/2 pounds lean ground beef
2 cups water, or more to taste
1/2 cup diced onion
1/3 cup ketchup
2 tablespoons butter
2 cloves garlic, crushed
2 tablespoons chili powder, or more to taste
1 1/2 teaspoons salt, or to taste
1 teaspoon freshly ground black pepper, or to taste
1 teaspoon ground cumin, or to taste
1/2 teaspoon celery salt, or to taste
1 pinch cayenne pepper, or to taste
8 all-beef hot dogs
8 hot dog buns
1/4 cup prepared yellow mustard, or to taste
1/4 cup diced onion, or to taste

Directions:

1. Combine ground beef, water, 1/2 cup diced onion, ketchup, butter, garlic, chili powder, salt, black pepper, cumin, celery salt, and cayenne pepper together in a pot. Mix with a potato masher or spatula over medium-high heat until mixture has a finely ground consistency and begins to bubble, about 10 minutes.

2. Bring beef mixture to a simmer, reduce heat to medium-low, and cook, stirring occasionally, until sauce thickens and reduces, about 1 hour. Season with salt and pepper to taste.

3. Bring a large pot of water to a boil. Cook hot dogs in boiling water until heated through, 5 to 7 minutes.

4. Preheat oven to 350 degrees F (175 degrees C). Arrange hot dog buns on a baking sheet.

5. Cook buns in the preheated oven until soft and warm, 2 to 3 minutes.

6. Place 1 bun on a plate. Place a hot dog in the bun and top with meat sauce. Drizzle yellow mustard and diced onion over the meat sauce. Repeat with remaining hot dogs.

Recipe taken from here.

Hot Dog a la Potato

ingredients:

4 hot dogs
2 cups prepared mashed potatoes
4 slices American cheese

Directions:

1. Preheat the oven to 350 degrees F (175 degrees C).

2. Slit hot dogs lengthwise down the center, but do not cut in half. Spread them open, and place them in a 9x9 inch square baking dish. Pile an equal amount of the mashed potatoes onto each hot dog.

3. Bake for 10 minutes in the preheated oven. Turn the oven off, and remove the dish of hot dogs. Place one slice of cheese onto each one, and return them to the oven until the cheese has melted.

Tip:

Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.

Recipe taken from here.

Mexican Style Hot Dogs

Ingredients:

A package of your favorite hot dogs (8)
8 strips of bacon
8 hot dog buns
4 Roma tomatoes
1/3 cup of white onion, finely chopped
3 tablespoons of cilantro, finely chopped
2-3 jalapeño peppers in vinegar, deveined and finely chopped
Salt to taste
Mustard
Ketchup
Mayonnaise (optional)

Directions:

1. Wrap each hotdog in a strip of bacon and place in a baking dish. Bake at 350°F for approximately 20 minutes or until the bacon is cooked and browned.
2. In the meantime, wash and dice the tomatoes into small cubes. Add the onion, cilantro and vinegar jalapeños to the tomatoes, mix well and add salt to taste.
3. Heat the hot dog buns in the microwave, toaster or steam them.
4. Add the hotdog to the bun and top with mustard, ketchup, mayo (if you like) and sauce. Enjoy!

Expert Tips:

You can fry the hotdogs in a pan on the stove.
You can make the pico de gallo without the pepper and just add it for those people who enjoy spicy food.

Recipe taken from here.

Venezuelan Hot Dogs

Ingredients:

2 teaspoons vegetable oil
6 hot dogs, red meat or pork
6 hot dog buns
1/2 cup onion, finely chopped
1 cup cabbage, cut into thin strips (you can use a mixture of red and green)
Ketchup, to taste
Mayonnaise, to taste
Mustard, to taste
Corn sauce, to taste
Shoestring fries, to taste
Yellow cheese, grated (optional)

Directions:

1. Heat the oil on a medium-size frying pan at medium heat. Cook the hot dogs thoroughly and until lightly browned. Remove from frying pan and place on paper towels.
2. Slice open the hot dog buns.
3. Place hot dogs inside of buns. Add onions, cabbage, tomato sauce, and mayonnaise, mustard and corn sauce, to taste. Top with crunchy fries and yellow cheese.
4. Serve immediately.

Expert Tips:

You can use different varieties of cheese such as cheddar, gouda or parmesan.
To save time, purchase chopped cabbage.

Recipe taken from here.

"Pierogies are a traditional polish dumpling consisting of dough stuffed with a savory or sweet filling. I went for a savory potato cheddar filling...delicious comfort food that reminds me of my childhood...What’s not to love of about a pillowy cheese filled dumpling with rosemary butter sauce, you know?" ~ Chef Tieghan Gerard, Half Baked Harvest.

INGREDIENTS:

DOUGH:

2 cups all-purpose flour
1 teaspoon kosher salt
2 tablespoons butter, melted
1 cup plain full fat greek yogurt
1 egg

FILLING:

4 russet potatoes, peeled and quartered
2 cups shredded sharp cheddar cheese, plus more for topping
2 tablespoons butter, at room temperature
1/2 teaspoon onion powder
kosher salt and pepper

ROSEMARY BUTTER:

1 stick butter
1-2 cloves garlic, minced or grated (to your taste)
1 tablespoon chopped fresh rosemary

INSTRUCTIONS:

1. To make the dough. In a medium bowl, combine the flour, salt, butter, yogurt, and egg, and mix until combined. Knead the dough for 2-3 minutes. Cover and let sit 30 minutes.

2. To make the filling. In a large pot of cold water, bring the potatoes to a boil. Salt the water and cook until the potatoes are tender, about 20 to 30 minutes.

3. Drain the potatoes, return the potatoes to the pot and mash over low heat, or mash in the bowl of a stand mixer fitted with the paddle attachment, adding the butter and cheddar cheese. Season to taste with salt and pepper.

4. Roll the dough out onto a floured surface to 1/8 inch thickness. Using a biscuit cutter, cut out 3-inch circles. Spoon 2 teaspoons of filling into the center of each round. Brush the edges with water and fold half of the dough over the filling to enclose it. Press down the edges to seal, pressing out all the air. Be sure to keep the dough covered as you work work to prevent from drying out. At this point, the Pierogies can be flash frozen on a baking sheet for 30 minutes, then transferred to a freezer bag and frozen for up to 3 months.

5. When ready too cook, bring a large pot of salted water to a boil. Boil the Pierogies in batches for 1-2 minutes, or until they float. Drain.

6. To make the butter sauce. In a large skillet, brown the butter over medium heat, stirring often until the butter is golden and toasted. Add the rosemary and garlic and cook 30 seconds to a minute or until fragrant. Remove from the heat. Season with salt and pepper.

7. Divide the Pierogies among plates and spoon the butter over the Pierogies. Top with cheddar and parsley. EAT!

Recipe taken from here

INGREDIENTS:

FOR THE DOUGH:

2 1/4 cups all purpose flour, plus extra for dusting
1 teaspoon salt
1 large egg, beaten
1 cup sour cream
1/2 stick butter, softened

FOR THE FILLING:

5 red potatoes, skinned and boiled
1 lb bacon
1 large onion, chopped
1 cup cheddar cheese, shredded
Salt and pepper, to taste

INSTRUCTIONS:

1. In a large bowl, combine the flour and salt. Add in the beaten egg, sour cream, and softened butter. Mix for about 5 minutes, or until the ingredients are evenly distributed and the dough pulls away from the bowl. If your dough is still very sticky, add a bit more flour, and if it’s too dry, add a bit more sour cream. Remember, flour measurements by cups vary, so sometimes you may have to tweak your doughs to the right consistency.

2. Wrap the finished dough in plastic wrap and set in the refrigerator. Refrigerate for at least 30 minutes, or up to 48 hours.

3. Cook the bacon in a large skillet, crumble, and set aside. Add the onion, season with salt and pepper, and saute over medium in the bacon fat until soft and brown, stirring occasionally, about 30 minutes.

4. Smash the boiled potatoes in a large bowl and add in the crumbled bacon, cheddar cheese, and the caramelized onions. Add salt and pepper, and taste test the mixture. Add more salt and pepper, if necessary.

5. Roll the filling into 1″ balls.

6. Remove the dough from the refrigerator, and roll out on a floured surface to about 1/8 inch thick. Using a circular cookie cutter or the top of a glass, cut the dough into circles.

7. Place one ball of filling on each cut out and fold the dough into a semi circle around it. Using the tines of a fork, press together the edges of the dough to seal it together.

8. Bring a large pot of water to a boil and add the pierogi. Boil them until they float to the top. Remove them from the water with a slotted spoon and let dry.

9. Heat the remaining onion/bacon juices in the original pan. Add butter if necessary. Add a few pierogi to the pan at a time and fry until crisp.

10. Serve with sour cream.

Recipe taken from here

Filling:

1 large red onion, chopped

2 tablespoons (1/4 stick) butter, to saute the onion

4 large potatoes, peeled and cut into chunks

6 garlic chives, white and tender green parts only

3 tablespoons butter, for the mashed potatoes

1/4 cup milk

Salt and freshly ground black pepper

Dough:

2 eggs

1/4 cup water

1 tablespoon sour cream

3 cups all-purpose flour, plus some extra for the board and to adjust dough as needed

Milk or water, as needed to moisten

1 or 2 eggs to make an egg wash to seal the pierogi

2 to 4 tablespoons butter, to saute the pierogi

1 to 2 cloves garlic, finely minced

Directions:

1. Bring a pot of water to boil for the potatoes. Saute the onion in a small pan in 2 tablespoons of butter until translucent and set aside. Boil the potatoes until tender.

2. While the potatoes are boiling, begin the dough. Whisk together the eggs, 1/4 cup water and sour cream and pour into a small pitcher (or you can actually whisk them right in a container such as a 2-cup glass measuring vessel). Mound the flour in the center of a clean room-temperature work surface like a large wooden cutting board. Create a crater in the center of the mound. Pour enough of the egg mixture into the center to fill the crater. With a fork, gently begin to scramble the mixture within the confines of the crater, whilst integrating the flour from the sides of the crater as you carefully beat the egg mixture.

3. Once this first amount of the egg mixture is mostly mixed in, shore up the sides of the mound again with flour, maintaining the crater shape. Repeat the process with a second pour of egg mixture into the crater, and again until you have combined all the egg mixture. (Remember that making pasta is not an exact science. Depending on the flour, you may need more moisture to make the dough come together, in which case use a little extra milk or water. Conversely, if the dough is too wet, add a little more flour - but just enough to make it the right consistency. This is an acquired skill so be patient with yourself.) Start kneading the dough with your palms, allowing the warmth of your hands to impart elasticity to the dough. Knead for a count of about 400 strokes or until you feel you have created a cohesive mass. Wrap the dough in plastic wrap and allow it to rest for about 30 minutes.

4. Return to the potatoes, drain, and mash them with the sauteed onion, chives, butter, milk, and salt and pepper, to taste. Set aside.

5. Work with 1/3 of the pasta dough at a time - keeping the balance wrapped in plastic wrap to prevent it from drying out. Use a pasta machine to gradually roll each section of the pasta down, successively reducing the setting on the machine until it is at a thickness of 1/16th of an inch.

6. Cut 3-inch circles of pasta, spoon some of the mashed potatoes into the center and fold the filled circles into half moons, sealing the edges with egg wash and pressing shut with your fingers or carefully with the times of a fork.

7. Bring a large shallow saute pan of water to a boil, and gently boil the pierogi in batches for 2 or 3 minutes, removing carefully to a utility platter with a wooden spoon.

8. The final step is to melt the butter in a large fry pan and saute the garlic for a few minutes until it is tender and imparts its flavor to the butter in the pan. Be careful not to burn either the butter or the garlic. Saute the pierogi in this garlic butter and serve.

Recipe courtesy of Robert Irvine with Brian O'Reilly. Harper Collins Publishers, copyright 2007
Show: Dinner: Impossible
Episode: The Catwalk Chef

Recipe taken from here

"This recipe is an Ukrainian one of my Great-Grandmothers passed down from the years. They are great with melted butter and sauteed onions, or fry if desired. They can also be frozen between layers of plastic wrap." ~ Recipe by: BOB_E_72

INGREDIENTS:

6 cups all-purpose flour
3 eggs
1 pinch saltwater as needed
5 pounds potatoes, peeled
1 pound processed cheese, cubed
salt and pepper to taste
onion and salt to taste

DIRECTIONS:

1. Bring a large pot of salted water to a boil. Add potatoes and cook until tender but still firm, about 15 minutes; drain.

2. Combine flour, eggs and salt. Mix in a little water at a time until dough is somewhat stiff. Roll dough in small sections about 1/4 inch thick. Using a large biscuit cutter or drinking glass, make circle cuts.

3. To make filling: Mix together potatoes, cheese, salt, pepper and onion salt. Fill each with 1 to 2 tablespoons of the potato mixture, fold over and seal edges. To cook, bring a large pot of water to boil, carefully dropping in one at a time; stir once. They are done when they float to the top.

Recipe taken from here

Pierogi Dough:

2 cups flour
3/4 cup sour cream
1 large egg
1/4 cup extra-virgin olive oil
1/2 teaspoon kosher or sea salt

Filling & Finishing:

1 pound baking potatoes, peeled and cut into 1-inch pieces
6 slices bacon
4 tablespoons unsalted butter
2 tablespoons chopped thyme leaves
Kosher or sea salt, to taste

Directions:

Step 1
In a bowl, mix together the flour, sour cream, egg, olive oil, and salt until the ingredients bind together. Place the dough on a lightly floured surface and knead for a couple minutes, or until smooth. Wrap in plastic wrap and let rest for 30 minutes.

Step 2
Place the potatoes and 1/2 teaspoon salt in a large pot and fill with cold water to cover the potatoes. Bring the water to a boil over high heat, then reduce heat to medium-low and then simmer for 10-15 minutes or until the potatoes are tender when pierced with a fork. Drain potatoes and mash. Allow to cool.

Step 3
Heat a large skillet over medium heat. Crisp the bacon, then remove the bacon from the skillet, reserving the bacon grease in the skillet. Cut the bacon into 1/2-inch pieces. Reserve a handful of the bacon pieces, then combine the mashed potatoes and remaining bacon.

Step 4
On a lightly floured surface, roll out the dough to about 1/8-inch thick. Using a 3-inch round cutter, cut out 12-15 rounds. Brush the edges of each round lightly with water, then place 1 tablespoon of filling on one side of the rounds. Fold the dough over, making half moon shapes, pressing out the air. Press and crimp the edges to seal the pierogi.

Step 5
Bring a large pot of salted water to a rolling boil. Cook the pierogi for 3-5 minutes, or until tender. Drain.

Step 6
Heat the skillet with the bacon grease over medium heat. Add the pierogi to the skillet and sear each side for about 1 minute or until golden. Remove from the pan.

Step 7
Add the remaining 4 tablespoons of butter to the skillet. Allow the butter to foam, then settle down. Add the thyme leaves and continue to cook until the butter just begins to brown and develop a toasty, nut aroma. Season with salt.

Step 8
Spoon the thyme butter over the pierogi and serve warm garnished with the reserved bacon pieces.

Recipe taken from here