Hot Dogs And Peppers Recipes

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).

Steps:

• In a saucepan over medium-high heat, heat enough oil to cover the potatoes to frying temperature (325 to 350 degrees F), and add the potato rounds. Turn them over when they begin to stick to the pan, and fry until the potatoes are browned and crispy on the outside. (The potatoes can also be cooked in a deep fryer for 3 to 5 minutes.) Set the potatoes aside, and turn the heat down to medium.
• Add the hot dogs, onions and peppers to the remaining oil in the saucepan. Let them cook together and exchange flavors until the hot dogs are done and the onions and peppers are beginning to brown.
• To build The Single: Cut the bread into quarters. Starting at the point of one wedge, slice open through the soft middle of the bread, not across the crust and not completely in half. You should be able to peel open the bread just enough to make a pocket for the dog. Mustard can be added to the inside of the bun. Place one dog on the bottom, then pile with the onions, peppers and about half a potato worth of rounds. If the toppings are overflowing the bun, you're doing it just right. Ketchup and sprinkled red pepper flakes can be added on top. Have a fork handy!
• To build The Double: Cut the bread in half. Slice open a pocket in the middle of the half-moon. Put 2 hot dogs on the bottom and double everything, especially the potato rounds - about 1 potato's worth can fit on top!
• This recipe was provided by a professional chef or restaurant and may have been scaled down from a bulk recipe. The Food Network Kitchens chefs have not tested this recipe, in the proportions indicated, and therefore, we cannot make any representation as to the results.

Steps:

• Place cut Hotdogs into oiled frying pan.
• Sauté Hot Dogs for around 2 minutes on high heat.
• Add Bell Pepper and Sauté for 3 minutes.
• Add Onions and Sauté 2 more minutes
• Add Can of Tomato.
• Add Salt and Pepper.
• Let simmer around 15 minutes or until the juices reduce.
• *Option-Serve with crispy Italian Bread*.

Steps:

• Slice hot dogs lengthwise in quarters. Slice green peppers lengthwise and slice onion. Saute the first three ingredients until the hot dogs have curled and the green peppers and onions are soft. Add the can of tomato sauce and simmer for 15 minutes. Serve atop mashed potatos.

Steps:

• Heat grill to medium heat.
• Place peppers and onions in center of large sheet of heavy-duty foil; drizzle with dressing. Fold to make packet.
• Grill 15 min. or until vegetables are crisp-tender, adding franks to the grill after 6 min. and cooking until franks are heated through, turning packet and franks occasionally.
• Cut slits in foil to release steam before carefully opening packet. Place franks in buns; top with vegetable mixture.