Cheesy Dip With Broccoli Potatoes Hot Dogs Recipes

Steps:

• Make the batter: In a large bowl, whisk together the flour, baking powder, salt, and sugar. Make a well in the center, add the egg and milk, and whisk until smooth. Transfer the batter to tall glass, then chill in the refrigerator until ready to use.
• Make the potatoes: Dice the potatoes into ¼-inch cubes, then transfer to a large bowl and cover with cold water. Soak for 1 hour to remove excess starch, then drain.
• Bring a medium pot of water to a boil. Add the potatoes and blanch for 3-4 minutes, until cooked ¾ way through. Drain and rinse with cold water. Pat the potatoes dry and transfer to a bowl. Sprinkle the flour over the potatoes and toss to coat.
• Make the cheese dogs: Heat 4-5 inches of vegetable oil in a large pan over medium heat until the temperature reaches 350°F (180°C).
• Cut each hot dog in half crosswise.
• Cut the mozzarella block into 4 rectangles to match the size of the hot dog halves.
• Thread a hot dog half and a cheese stick onto each wooden chopstick. Lightly coat in flour.
• Transfer the potatoes to a plate or baking sheet. Add the panko bread crumbs to a separate plate or the same baking sheet.
• Dip a cheese dog in the batter to coat fully, then place on the potatoes, packing tightly to adhere. Coat in the panko bread crumbs. Repeat with the remaining cheese dogs.
• Fry the potato hot dogs, 2 at a time, in the hot oil for 5-7 minutes, turning occasionally, until golden brown on all sides. Transfer to a paper towel to drain.
• Sprinkle the potato hot dogs with sugar and drizzle with ketchup.
• Enjoy!

Steps:

• 1. Preheat oven 350 degrees. Grease a 3 qt casserole dish. Mix the milk with the cheddar cheese soup. Add the hot dogs, corn and onion. Pour into casserole dish.
• 2. Boil the water and butter on stove top. Remove from heat. add the potato flakes. Mix the milk and egg and add to potato mix. Stir in chives. Top the hot dog mixture with the potato mixture. Bake 30 minutes.
• 3. Add the shredded cheese and bake another 10 minutes until melted and bubbly

Steps:

• Cook VELVEETA and milk in saucepan on medium-low heat 5 min. or until VELVEETA is melted, stirring frequently.
• Place remaining ingredients evenly on 4 plates.
• Spoon VELVEETA sauce evenly into 4 small ramekins or paper cups; place on plates for dipping.

Steps:

• In 10-inch nonstick skillet, stir sauce mix (from box), hot water and milk until well blended. Add potatoes (from box); stir well to combine. Heat just to boiling over medium heat, stirring occasionally. Reduce heat. Cover and simmer 10 minutes, stirring occasionally.
• Uncover; stir in hot dogs and frozen corn; cook 6 to 8 minutes, stirring occasionally, until potatoes are tender and hot dogs and corn are heated through.
• Remove from heat; stir in cheese, and continue stirring until cheese is melted. Serve immediately.

Steps:

• Pierce potatoes with fork or sharp knife. Microwave on HIGH 15 min. or until tender.
• Place 1 potato on each of 4 microwaveable plates; cut lengthwise in half. Top evenly with remaining ingredients.
• Microwave, in batches, 2 min. or until CHEEZ WHIZ is melted and remaining toppings are heated through.