Best Wienies Hot Dogs Creole Recipes
WIENIES (HOT DOGS) CREOLE
This recipe goes WAY back to my childhood. My Mother found it in a woman's magazine, and it became a family staple. My older sister used to come home, from college, and ask my Mom to make it, just because she LOVED the aroma in the house, when it was cooking. I was so happy the day my newly married daughter called me, and asked me for the recipe, so she could make it for her husband. THEN, not too long after that, my son called and asked, for it, because he wanted to make it for his wife! That's three generations making this for their families. The recipe has evolved a bit, since I was a little girl, but only for the better. I must admit, that many children pick out the bell pepper slices, but that's OK. For me, it isn't Wienies Creole without the bell peppers.
Provided by Devonviolet
Categories Stew
Time 45m
Yield 6 serving(s)
Number Of Ingredients 12
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.
CREOLE WEINERS
My Mom used to make this when I was a kid and when I found it again I had to make it. And share it! It sounds odd, but it is yummy!!
Provided by Doglover61aka Earnh
Categories Lunch/Snacks
Time 1h15m
Yield 8 serving(s)
Number Of Ingredients 6
Steps:
- Fry bacon & onion until tender/crisp.
- Drain all but 2 tablespoons drippings from skillet.
- Stir in tomatoes, salt and pepper.
- Heat to boiling, reduce heat and simmer 15 minutes, stirring occasionally.
- Add hot dogs, cover and simmer 15 minutes.
- Serve on buns.
Nutrition Facts : Calories 327.1, Fat 27.2, SaturatedFat 10.1, Cholesterol 45.5, Sodium 1059.8, Carbohydrate 10.8, Fiber 1.5, Sugar 6, Protein 10.1
THOR'S PICKLED WIENIES (HOT DOGS)
These are so addictive. Thor remembered a "beer sausage" from his college days and set out to recreate it, since they are now non-existant. Be sure to use the entire bunch of dill, it does make a difference. I prefer to use Penzeys' Crushed Brown Mustard Seeds as they seem to impart a richer, more full-bodied flavor than regular mustard powder (but feel free to substitute the powder). You can also use the brine for pickled eggs. Cooking time is optimal chilling time.
Provided by Freya
Categories Lunch/Snacks
Time P7DT15m
Yield 24 serving(s)
Number Of Ingredients 6
Steps:
- Cut the garlic cloves into 3 or 4 Large slices apiece.
- Rinse the dill sprigs and leave whole.
- Cut the hot dogs in half (the short way).
- In a large container, place a layer of garlic and dill. Top with half of the hot dog pieces. Place another layer of garlic and dill (reserving some for the top), and the remaining hot dog pieces. Put remaining garlic and dill on top.
- Sprinkle the pepper flakes and mustard powder on top and cover all with rice vinegar.
- Let "marinate" in the frige for a week for the best flavor, then inhale as needed.
Nutrition Facts : Calories 197.6, Fat 17, SaturatedFat 6.7, Cholesterol 30.1, Sodium 649.3, Carbohydrate 4.2, Fiber 0.2, Sugar 2, Protein 6.8
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