MUSTARD HOT DOG BUNS RECIPES

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BAKED HOT DOGS RECIPE - FOOD.COM



Baked Hot Dogs Recipe - Food.com image

What a totally fun recipe I found on Pinterest and equally tasty. This is perfect food to serve to kids for a party or sleep over or even for adults for their football get together.

Total Time 55 minutes

Prep Time 10 minutes

Cook Time 45 minutes

Yield 4 serving(s)

Number Of Ingredients 8

8 hot dogs
8 hot dog buns
14 1/2 ounces chili with beans
1/2 cup onion, diced
2 cups shredded cheddar cheese
mayonnaise
mustard
sweet relish

Steps:

  • Spread the inside of each hot dog bun with mayonnaise, mustard and sweet relish. Fill with hot dogs and place into a 13×9” baking dish.
  • Top each hot dog with chili, cheese, and onion. Cover with aluminum foil, place into the oven and bake at 350 degrees for 45 minutes.

Nutrition Facts : Calories 887.7, FatContent 54.7, SaturatedFatContent 25.8, CholesterolContent 124.5, SodiumContent 2326.1, CarbohydrateContent 61, FiberContent 6.7, SugarContent 10.8, ProteinContent 38.4

BEER, MUSTARD AND CARAWAY HOTDOG BUNS RECIPE | GOOD FOOD



Beer, mustard and caraway hotdog buns Recipe | Good Food image

With a rich, dark-brown crumb and a flavour reminiscent of light rye bread, these soft hotdog buns are perfect for footy franks.

Provided by Dan Lepard

Categories     Lunch

Total Time 2 hours

Yield MAKES 8

Number Of Ingredients 12

150ml stout, such as Coopers
1 sachet dry yeast (7g)
75g rye or wholemeal plain flour
50g black treacle or molasses syrup
50g smooth mustard, yellow or dijon
2 eggs (60g each)
1 tbsp cocoa
2 tbsp caraway seeds
100g unsalted butter, softened
500g white bread flour
2 tsp salt
beaten egg and poppy seeds to finish

Steps:

  • 1. Pour the stout into a mixing bowl and whisk in the yeast and rye flour. Cover and leave for two hours to bubble. If you want to make this ferment overnight, reduce the yeast to one teaspoon, cover well with plastic wrap and leave out on the worktop for 12 hours.

    2. Beat in the black treacle, mustard, eggs, cocoa and caraway seeds until smooth. Rub the butter through the flour then add this with the salt to the yeast mixture. Mix everything together evenly to a soft dough, cover the bowl and leave for 10 minutes.

    3. Lightly knead the dough for a bare 10 seconds (not minutes) on the worktop. Then return the dough to the bowl and leave for an hour to rise.

    4. Divide the dough into eight equal pieces, about 130 grams each, shape each into a ball then cover and leave for 30 minutes. Line a tray with baking paper then pat each ball out slightly, roll up into a tight scroll then roll against the worktop with your hands to make a long sausage shape about 15 centimetres long and fat. Lay these touching one another on the tray, then cover loosely with plastic wrap to stop them drying and leave somewhere warm to rise. I heat the oven to 50C, switch it off and place the covered buns on the tray inside, checking on them after 15 minutes. Leave them to rise by almost double.

    5. Heat the oven to 200C or 180C fan-forced. Brush with beaten egg, sprinkle with poppy seeds and bake for 25 minutes. Remove the tray from the oven, immediately cover it with a dry tea towel and leave to cool.

    6. To serve, pull apart, cut down the top, place the hot footy frank inside and cover with fried onions and chopped jalapenos. To make it even more decadent you can melt grated edam on top.

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CHEF JOHN'S HOT DOG BUNS | ALLRECIPES
Don't get me wrong; if you hand me a hot dog at the ball game, it's not like I'm going to throw it back in your face, but given the choice this butter-crisped, split-topped bun is the way to go. Thanks to its genius design the meat and fixings go in the top, which leaves three relatively flat sides to toast in butter.
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BAKED HOT DOGS RECIPE - FOOD.COM
baked hot dogs recipe - food.com image
What a totally fun recipe I found on Pinterest and equally tasty. This is perfect food to serve to kids for a party or sleep over or even for adults for their football get together.
From food.com
Reviews 5.0
Total Time 55 minutes
Calories 887.7 per serving
  • Top each hot dog with chili, cheese, and onion. Cover with aluminum foil, place into the oven and bake at 350 degrees for 45 minutes.
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  • Preheat a sandwich press or grill pan over medium. Add hot dogs and cook, turning one time, until lightly charred and warmed through, about 4 minutes. If using a panini press, close the press and cook for 2 minutes total. Set aside on a plate.  Lay bread on a work surface, cut side up, and spread one half of each baguette with mustard and the other half with ketchup. Top each half with cheese. Arrange hot dogs evenly on top of the cheese on the bottom slice of the baguette. Dollop hot dogs with onions and relish and sprinkle with poppy seeds. Close sandwiches and gently press.   Press or grill the sandwiches, flipping one time, until the outside is golden and the cheese is melted, about 5 minutes. If using a cast iron skillet or grill pan, use a second pan to press the sandwiches. If using a panini press, close the press and cook for 2 minutes and 30 seconds total. Slice each sandwich in half and serve with more mustard and ketchup.
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FEISTY MUSTARD TOPPED HOT DOGS RECIPE - FOOD.COM
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