Best Banana Hot Dog Recipes
BANANA HOT DOG
Peanut butter and banana is a combo I eat nearly every day, I can't get enough! So I came up with a clever way to use up extra/left over hotdog buns, or my more desired version of a peanut butter and banana sandwich! A good alternative for vegetarians at a bbq or a fun lunch for the kids!
Provided by Hydra
Categories Lunch/Snacks
Time 5m
Yield 1 banana hotdog, 1 serving(s)
Number Of Ingredients 3
Steps:
- Unpeel the banana and set aside.
- Spread the peanut butter down the very middle of the bread or bun, length wise.
- Place banana in the middle of the bread lengthwise and fold.
- Enjoy! (Some times a sprinkling of chocolate chips or shredded coconut is fun too).
Nutrition Facts : Calories 281.6, Fat 9.3, SaturatedFat 2, Sodium 245.1, Carbohydrate 46.8, Fiber 5.1, Sugar 19.2, Protein 7.4
WICKED WEENIES
Make and share this Wicked Weenies recipe from Food.com.
Provided by Cooking with Consci
Categories Meat
Time 1h
Yield 8 pints
Number Of Ingredients 7
Steps:
- Seed peppers and chop. Also chop hot dogs.
- Mix the rest of the ingredients and place into at least a 6-quart stock pot. Add hot dogs and bring to a boil.
- Add peppers and cook for 10 minutes.
- Place one clove garlic into each jar (optional).
- Ladel mixture into jars. Wipe rims, apply sterilized lids and rings.
- Pressure can 10 pounds for at least 30 minutes (90 is best - it won't hurt anything).
BANANA DOG
Steps:
- Spread 2 tablespoons peanut butter on the inside of each hot dog bun. Place a peeled banana inside each bun. Cut off the end of the banana if it is too long for the bun. Drizzle the top of each banana with 1 tablespoon of honey. Sprinkle approximately 2 tablespoons of granola on top of the honey. Drizzle with raspberry sauce. Top with diced kiwi.
- When packing the sandwich, to keep it from getting soggy make sure to pack the kiwi relish and raspberry sauce separately in small plastic containers. Have your child top the sandwich at lunchtime.
BANANA PEPPERS STUFFED WITH VIENNA SAUSAGES (OR HOT DOGS)
The heat and flavor of the peppers blends with the sausages and tomato sauce. We eat these like pickles or as appetizers. I also give the jars as Christmas gifts. The green peppers in the red sauce makes for a colorful gift. The recipe originally came from my ex-grandmother-in-law.
Provided by FloraandMerriwether
Categories Lunch/Snacks
Time 1h
Yield 4 quarts
Number Of Ingredients 7
Steps:
- Mix tomato juice, vinegar, sugar, ketchup and garlic.
- Cook 30 Minutes.
- Cut stem end off of banana peppers and remove seeds (use rubber gloves if making hot peppers).
- Stuff 1 Vienna sausage (or hot dog) into each pepper.
- Pack peppers tightly into pint or quart jars.
- Bring sauce to boiling.
- Pour over peppers.
- Wipe rims of jar with a clean cloth; place llids and screw on rings fingertip-tight.
- Set the jars on lids for 5 minutes and then set right-side up until lids pop.**.
- **This is an heirloom recipe that uses the inversion method, which is no longer recommended by the USDA/NCHFP (National Center for Home Food Preservation) because it can affect the ability of the lid to form a good, secure seal to the jar. Current guidelines recommend pressure canning items containing meat for optimum shelf-stable storage safety, but at the very least the jars should be processed in a boiling water bath and left to cool, upright and undisturbed, on a cloth-protected counter for 24 hours. Check for seal and if the jar hasn't sealed, either re-process the jars within the 24 hours or refrigerate and use first.
Nutrition Facts : Calories 2241.6, Fat 91.8, SaturatedFat 32.8, Cholesterol 395, Sodium 9829, Carbohydrate 307.9, Fiber 18.5, Sugar 267, Protein 64.7
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