Mini Hot Dogs N Meatballs Food

MINI HOT DOGS 'N' MEATBALLS

Steps:

• In a 5-qt. slow cooker, combine all ingredients. Cover and cook on low until heated through, 3-4 hours.

MINI HOT DOGS

Steps:

• .Preheat oven to 200°C and either line a baking tray with paper of lightly grease the tray.
• Slit the rolls from the top, being careful not to cut all the way through.
• Place a cocktail frankfurt in each roll and place on the tray. Sprinkle over some cheese.
• Bake 10 minutes- the cheese should be nicely melted and the frankfurt heated through.
• Serve with tomato sauce/ketchup or mustard on the side. Enjoy!

MINI HOT DOGS 'N' MEATBALLS

Steps:

• Combine all ingredients in crock pot.
• Cover and cook on low for 3 hours or until heated through.

BUFFALO MEATBALL CORN DOGS RECIPE BY TASTY

Steps:

• Meatballs: In a medium bowl, mix together ground chicken, bread crumbs, egg, blue cheese, salt, pepper, and Frank's Red Hot until evenly combined. Be careful not to overmix. Roll into golf-size balls.
• Heat olive oil in a skillet over medium heat. Add meatballs and cook until brown on all sides, about 3-4 minutes per side. Remove meatballs from the pan (they will not be fully cooked at this time).
• Batter: Whisk together cornmeal, flour, salt, sugar, and baking powder. Add in egg and milk, then whisk until a smooth batter forms.
• Heat 3 inches of vegetable oil in a pot until temperature is 350ºF (175ºC).
• Place the meatballs on skewers, lollipop-style. Holding onto the skewer, dip the meatball into the batter. Use a spoon to help fully coat each meatball in batter.
• Lower the meatballs into the oil and cook for 3-4 minutes, until the meatballs are cooked through and the outsides are a deep golden brown. Drain on paper towels. Serve with more Frank's and ranch dressing for dipping.
• Enjoy!

MINI HOT DOGS IN CHEDDAR BUNS

Steps:

• Bring water, butter, and salt to a boil in a 4-quart heavy saucepan over moderate heat. Reduce heat to low and add flour all at once, then cook, beating with a wooden spoon, until mixture pulls away from side of pan, about 2 minutes.
• Transfer mixture to a bowl, then cool slightly. Add eggs 1 at a time, beating well with an electric mixer at medium-high speed (or beating vigorously with wooden spoon) after each addition (batter will be stiff). Add cheese and beat until combined.
• Put oven racks in upper and lower thirds of oven and preheat oven to 375°F. Lightly butter 2 large baking sheets.
• Snip off 1 corner of plastic bag to create a 1-inch opening and transfer cheese mixture to bag, pressing out excess air. Twist bag firmly just above filling, then pipe 18 to 20 (2 1/2- by 1- by 3/4-inch) lengths, about 2 inches apart, onto each baking sheet.
• Bake, switching position of sheets halfway through baking, until buns are puffed and pale golden, about 30 minutes total.
• Make 1 1/2-inch lengthwise slits in tops of buns with a sharp paring knife and let dry in turned-off oven 10 minutes.
• While buns dry, heat a dry well-seasoned grill pan or heavy skillet over high heat until it smokes. Reduce heat to moderate and cook frankfurters, turning, until heated through and golden brown, about 5 minutes.
• Remove buns from oven and nestle a frankfurter in each opening.

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.