RED HOT DEVILS
These are hotdogs in a spicy red sauce. This is my mom's creation and we love them! Recently my hubby and I had a craving for them but didn't have any hotdogs so we cut up a ring bologna in chunks and covered it in the sauce and baked it - YUM!! There is a lot of room to play with the ingredients: mustard could be the yellow stuff or dijon; relish could be sweet or dill; diced onion could be fresh or dehydrated; vinegar could be white, red wine, cider, etc. ENJOY and make this your own!
Provided by Mom2Rose
Categories Lunch/Snacks
Time 35m
Yield 8-10 serving(s)
Number Of Ingredients 11
Steps:
- Preheat the oven to 350 degrees.
- Mix ingredients together well, minus the hotdogs.
- Slice the hotdogs, lengthwise about 2/3rds of the way through.
- Arrange hotdogs in ovensafe baking dish.
- Fill hotdogs with the sauce mix.
- Cook for about 30-45 minutes or until cooked through and mixture is bubbly.
- Place hotdogs in buns with the sauce.
- ENJOY!
RED DEVIL
Make and share this Red Devil recipe from Food.com.
Provided by Alia55
Categories Beverages
Time 5m
Yield 1 serving(s)
Number Of Ingredients 3
Steps:
- Shake all the ingredients together with ice.
- Strain into a martini glass.
- Garnish with 3 blackcurrants on a cocktail stick if desired.
Nutrition Facts : Calories 176.6, Fat 0.1, Sodium 2, Carbohydrate 9.2, Fiber 0.1, Sugar 7.1, Protein 0.3
RED DEVIL HOT DOGS
Make and share this Red Devil Hot Dogs recipe from Food.com.
Provided by Kizzikate
Categories One Dish Meal
Time 15m
Yield 8 serving(s)
Number Of Ingredients 11
Steps:
- Cook onion & garlic over medium-low heat until onion is tender, about 10 minutes, stirring frequently.
- Add salt, pepper, Worcestershire, mustard, sugar, and chili sauce. Continue heating until flavors are well blended, about 5 minutes.
- Split each hot dog lengthwise, and arrange split-side up in shallow pan.
- Spoon sauce over hot dogs and heat under broiler for 3-5 minutes, until sauce is bubbly.
- Serve hot on buns, spoon on extra sauce.
Nutrition Facts : Calories 393, Fat 24.5, SaturatedFat 8.3, Cholesterol 30.1, Sodium 1368.9, Carbohydrate 30.8, Fiber 2.4, Sugar 8.4, Protein 11.3
RED DEVIL
I know there's lot of alcohol but I guess we can do half the drink. And it still will be enough. Taken on Drinksmixer.
Provided by Boomette
Categories Beverages
Time 2m
Yield 1 serving(s)
Number Of Ingredients 7
Steps:
- Mix alcohols into an ice-filled cocktail shaker.
- Add the juice and grenadine, and shake.
- Serve in a 10-12 oz. glass.
Nutrition Facts : Calories 366.8, Fat 0.1, Sodium 2.3, Carbohydrate 6.2, Fiber 0.1, Sugar 5, Protein 0.4
RED DEVIL CHICKEN
Firefighters have a nickname (or a curse name) for fire, "The Red Devil." This chicken is so spicy with red pepper, Italians call it pollo alla diavola, or "chicken, devil-style." Split, splayed on the grill, and weighted under a follwrapped brick, the end result is a particularly Juicy bird with a crispy skin. A heavy cast-iron skillet works well as a weight, also. Recipe from: The Firehouse Grilling Cookbook Prep time includes marinating the chicken.
Provided by Dreamgoddess
Categories Whole Chicken
Time 3h
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Using a cleaver or heavy knife, cut down one side of the backbone to cut the chicken in half.
- Cut down the other side and discard the backbone.
- Place the chicken on a work surface, skin side up.
- Press hard on the breastbone with the heel of your hand to flatten the chicken.
- In a small bowl, whisk together the wine, oil, lemon juice, garlic, oregano, red pepper flakes, and salt.
- Place the chicken and marinade in a zippered plastic bag.
- Close the bag and refrigerate for at least 1 hour, and up to 2 hours.
- Build a charcoal fire in one side of an outdoor grill and let burn until covered with white ash.
- Place a large disposable aluminum foil pan on the empty side of the grill and fill halfway with water.
- In a gas grill, preheat on High.
- Turn one burner off, and keep the other burner (s) on High.
- Place the foil pan on the Off burner, and fill halfway with water.
- Remove the chicken from the marinade.
- Lightly oil the cooking grate.
- Place, skin-side down, over the pan.
- Weight the chicken with an aluminum foilwrapped brick.
- Cover and cook for 25 minutes.
- Remove the brick and turn the chicken.
- Cover and continue cooking (without the brick) until the chicken shows no sign of pink when pierced at the thighbone, about 25 minutes more.
- Using a cleaver or heavy knife, chop the chicken into quarters, and serve hot.
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