Best Vegetable Hot Dog Recipes
HOT DOG CASSEROLE
When our children were small and I was busy trying to get all those extra things done that are part of a mom's normal schedule, I would make this quick hot dish. Kids love it.-JoAnn Gunio, Franklin, North Carolina
Provided by Taste of Home
Time 1h20m
Yield 8 servings.
Number Of Ingredients 9
Steps:
- Preheat oven to 350°. In a small saucepan, melt butter. Stir in the flour, salt and pepper until smooth. Gradually add milk. Bring to a boil; cook and stir until thickened and bubbly, 2 minutes. , In a greased 2-1/2-qt. baking dish, layer with a third of the potatoes, half of the hot dogs and half of the onion. Repeat layers. Top with remaining potatoes. Pour white sauce over all., Bake, covered, for 1 hour. Uncover; sprinkle with cheese. Bake until potatoes are tender, 10-15 minutes longer.
Nutrition Facts : Calories 334 calories, Fat 24g fat (12g saturated fat), Cholesterol 54mg cholesterol, Sodium 975mg sodium, Carbohydrate 18g carbohydrate (5g sugars, Fiber 2g fiber), Protein 11g protein.
HOT DOGS WITH GARDEN VEGETABLES
Add a little crunch to your next set of daytime dogs. Our Hot Dogs with Garden Vegetables include tomatoes, cucumbers and more on whole wheat buns!
Provided by My Food and Family
Categories Meal Recipes
Time 20m
Yield 6 servings
Number Of Ingredients 7
Steps:
- Heat grill to medium-high heat.
- Combine vegetables and dressing; set aside.
- Grill wieners 7 to 9 min. or until heated through (160°F), turning occasionally. Place buns, cut sides down, on grill grate; grill 1 to 2 min. until lightly toasted.
- Fill buns with wieners; top with vegetable mixture.
Nutrition Facts : Calories 280, Fat 14 g, SaturatedFat 4.5 g, TransFat 0 g, Cholesterol 35 mg, Sodium 690 mg, Carbohydrate 0 g, Fiber 3 g, Sugar 0 g, Protein 11 g
VEGGIE GARDEN HOT DOGS
Give ketchup and mustard a break. Top Veggie Garden Hot Dogs with a tasty mix of tomatoes, cucumbers, green onions, parsley and ranch dressing. Hot off the grill or cooked in your kitchen, try making your hot dog a garden hot dog.
Provided by My Food and Family
Categories Recipes
Time 15m
Yield Makes 8 servings.
Number Of Ingredients 8
Steps:
- Cook wieners as directed on package.
- Meanwhile, combine next 5 ingredients.
- Fill buns with wieners; top with vegetable mixture and dressing.
Nutrition Facts : Calories 300, Fat 15 g, SaturatedFat 5 g, TransFat 0.5 g, Cholesterol 25 mg, Sodium 640 mg, Carbohydrate 0 g, Fiber 5 g, Sugar 0 g, Protein 9 g
VEGETABLE HOT DOG
This is a filling snack which can be packed for school children and it makes a full meal along with soup and salad. This can be prepared in advance and wrapped with cling wrap. It is an ideal snack for kids' parties too!
Provided by Charishma_Ramchanda
Categories Lunch/Snacks
Time 2h45m
Yield 6 sandwiches
Number Of Ingredients 23
Steps:
- To prepare vegetable mayonnaise, tie the curd in a cloth for 2 hours to remove excess water.
- Mix the cream, cucumber, salt, pepper and cheese to make a thick paste.
- For the cutlets, boil the potatoes, carrots and peas till soft.
- In a pan, add oil and saunf with finely cut onions, ginger and chillies.
- Add the mashed vegetables with salt, chilli powder, garam masala, maida, peanuts and cilantro.
- Mix well.
- Roll them and make them into lengthwise cutlets.
- dip them in milk or cornflour.
- Dust with breadcrumbs.
- Shallow fry in a flat pan adding oil as and when required till they become crisp and golden.
- Cut the buns lengthwise and apply the mayonnaise generously.
- Place a cutlet and a lettuce leaf inside and close it tightly.
- Serve with hot and sour sauce.
Nutrition Facts : Calories 564, Fat 16.1, SaturatedFat 6.7, Cholesterol 27.6, Sodium 701.4, Carbohydrate 86.2, Fiber 8, Sugar 11.6, Protein 19.9
VEGETABLE HOT DOG
This recipe can also be made using any other leftover vegetables besides potatoes. This is Chef Sanjeev Kapoor's recipe from today's copy of Young Times.
Provided by Charishma_Ramchanda
Categories Breakfast
Time 1h30m
Yield 4 hot dog buns
Number Of Ingredients 22
Steps:
- Slit the buns into half without cutting them into two.
- Heat a tbsp.
- of oil in a pan.
- Saute onions till translucent.
- Add the paneer, potatoes, crushed red chillies, fried onion, green chillies, corriander leaves, garam masala powder, salt and raisins to the pan.
- Mix well.
- Allow to cook for 10 minutes.
- Allow to cool.
- Make cylindrical shaped croquettes.
- Roll these in seasoned refined flour, then dip in milk and roll in the breadcrumbs.
- Refrigerate for an hour or more.
- Heat sufficient oil in a wok.
- Deep fry the rolls till golden brown.
- Drain onto an absorbent kitchen towel.
- Apply butter on the sides of the buns.
- Apply mustard paste after that.
- Place a spoonful of chopped onions on one side.
- Spread tomato ketchup on the other side and arrange the shredded lettuce.
- Place the hot fried rolls, one in each bun.
- Put a whole green chilli if you desire.
- Serve immediately.
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