Best Creole Weiners Recipes

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.

RHODE ISLAND HOT WIENERS

Steps:

• In a large skillet, heat butter over medium heat. Add onion; cook and stir 3-4 minutes or until tender. Stir in Worcestershire sauce and seasonings. Add beef; cook 6-8 minutes or until no longer pink, breaking into crumbles. Stir in water; bring to a boil. Reduce heat; simmer, uncovered, 30 minutes., In a large skillet, cook hot dogs over medium heat 8-10 minutes or until lightly browned, turning occasionally. Serve in buns with meat sauce and toppings as desired.

GRANDMA'S HOT DOG CREOLE

Steps:

• 1. In large pot saute the bacon and onion till onion is soft and bacon is cooked.
• 2. Stir in tomatoes and seasonings. Bring to boil, reduce heat to low, let simmer 10 minutes.
• 3. Add hot dogs, stirring well. Cover with tight lid and cook 15 minutes.
• 4. Stir in rice. Remove bay leaf. Let simmer 5 minutes. Serve!

WEINER CASSEROLE

Steps:

• Preheat oven to 350°F.
• Dice onion and add to a 2 qt casserole dish that has a lid.
• Slice weiners into 1/2 inch thick coins and add to onion.
• Mix soup into weiners & onion.
• Add water and stir until soup is dissolved.
• Add rice, black pepper, parsley & stir again.
• Bake for 10 minutes with lid off.
• Remove from oven & stir.
• Bake for an additional 25-35 minutes with lid on.

THE OLD WEST WEINER DISH

Steps:

• Cook pasta and drain.
• Fry onion, celery and wieners, until done.
• Stir in tomato soup, 1 can of water, and chili powder.
• Heat until mixture bubbles.
• Place pasta and corn into a large bowl.
• Pour hot mixture over top and mix well.
• My kids love this recipe and it makes a very fast supper.