Sweetandsourcocktaildogswithpineapple Recipes

Steps:

• If using full-sized dog/franks, cut them into one-inch pieces.
• Over low heat, simmer catsup, jelly, lemon juice, and mustard together for about 3 minutes, stirring to mix well.
• Add"dogs" (whatever meat you select) and pineapple chunks and continue to simmer for about 15 minutes, or until"dogs" are hot.
• To serve, pour mixture into fondue pot or chafing dish to keep it hot during party serving period.
• Serve with toothpicks for spearing these tasty morsels.
• NOTE: Any dogs and sauce left in the cooking pot (not served) can be frozen to use for another party!
• VARIATION: This sauce is also delicious with meatballs.
• MAKE-AHEAD: These can be made up to 3 days before a party and refrigerated until time to reheat them.
• Or they can be frozen for up to 2 months before reheating.

Steps:

• Preheat the oven to 425 degrees F.
• Poke the sweet potatoes all over with a fork and wrap in foil. Bake until the potatoes offer no resistance when pierced with a paring knife, about 1 hour. Unwrap and let cool completely.
• Scoop the insides of the potatoes into a bowl and mash with the back of a fork (you will need 1 3/4 cups of the puree). Stir the chicken bouillon into 1 cup of hot water and add to the potatoes; whisk until smooth. Stir in the oat flour, rolled oats and baking soda until a dough forms. Wrap in plastic wrap and refrigerate for 2 hours or overnight.
• Adjust the oven temperature to 350 degrees F. Line 2 baking sheets with parchment paper.
• Lightly flour a clean work surface with oat flour. Divide the dough in half and roll out 1/8-inch thick. Use a 3-inch dog-bone-shaped cookie cutter to cut out the treats. Gather the scraps and re-roll the dough as many times as necessary. Lay the treats on the prepared baking sheets; they can be very close together.
• Bake until deep golden brown and crisp, 25 to 30 minutes. Remove from the oven and let cool completely before feeding to your dog. Store in an airtight container at room temperature for 4 to 5 days.

Steps:

• Heat olive oil in a saute pan over medium-high heat. Add the onions, red and yellow peppers and jalapeño, then add some salt and pepper to taste, and cook, stirring, until translucent, 6 to 8 minutes. Add the pineapple, honey, mustard seeds and lime zest and juice and cook until the sauce reduces and becomes thick in consistency, 5 to 8 minutes more. Remove from heat and add chopped fresh herbs to finish.
• Preheat grill to 450 to 500 degrees F.
• Grill hot dogs until they have nice grill marks. Meanwhile, grill the hot dog buns.
• Place hot dogs in the buns and spoon pineapple relish on top.

Steps:

• Melt jelly and mustard together over low heat, stirring occasionally. Boil hot dogs for a minute or two; drain and add them to jelly mixture. slowly let mixture come to a boil. Cool and refrigerate until time to serve, then reheat before serving. These are better if made a few days ahead and reheated.

Steps:

• Preheat oven to 325°F Line two large baking sheets with parchment paper; set aside. In a large bowl, whisk together sweet potatoes and broth. Add flour, cornmeal, mint and apples and stir until combined. Knead the dough a few times until it holds together. Roll out half of the dough on a generously floured surface until about 1/4-inch thick. Use (2-inch to 4-inch) cookie cutters to cut out treats. Transfer to baking sheets; reroll and cut the scraps. Bake until dried and just slightly golden on the bottoms, 35 to 40 minutes. Turn off the oven, leave oven door ajar and let the treats cool and dry out in the oven for 1 to 2 hours. Store in an airtight container up to 1 week.

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Prick sweet potato several times with a fork. Heat sweet potato in a microwave on high until tender, about 6 minutes. Cut potato in half and scoop flesh out of the skin into a bowl; discard skin. Mash potato with a fork or potato masher and transfer about 1 cup to a large bowl. Save any remaining sweet potato for another use. Mix whole wheat flour, applesauce, and eggs in the large bowl with the sweet potato until a dough forms. Turn dough out on a well-floured surface and roll dough to about 1/2-inch thick. Cut out shapes using a cookie cutter or cut dough into strips with a pizza cutter. Arrange cookies on an ungreased baking sheet. Bake until crisp, 35 to 45 minutes. Cool in the pans for 10 minutes before removing to cool completely on a wire rack.

Steps:

• In a saucepan, combine mustard, jelly, and relish; heat over very low heat, stirring constantly, until mixture is hot and well blended.
• Slice hot dogs diagonally into bite-size pieces; add to sauce and heat thoroughly.

Steps:

• In a saucepan, put the jelly and mustard on a low heat till it is melted and mixed well.
• Cook the hot dogs and if using regular size ones--slice into pieces and add to the mixture; if using mini hot dog cook a few minutes and use whole.
• Put into a crockpot till ready.

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Prick sweet potato several times with a fork.
• Heat sweet potato in a microwave on high until tender, about 6 minutes. Cut potato in half and scoop flesh out of the skin into a bowl; discard skin. Mash potato with a fork or potato masher and transfer about 1 cup to a large bowl. Save any remaining sweet potato for another use.
• Mix whole wheat flour, applesauce, and eggs in the large bowl with the sweet potato until a dough forms. Turn dough out on a well-floured surface and roll dough to about 1/2-inch thick. Cut out shapes using a cookie cutter or cut dough into strips with a pizza cutter. Arrange cookies on an ungreased baking sheet.
• Bake until crisp, 35 to 45 minutes. Cool in the pans for 10 minutes before removing to cool completely on a wire rack.

Steps:

• Cook frank as directed on package.
• Fill bun with frank; drizzle with mustard.
• Top with remaining ingredients.

Steps:

• Place chicken, vegetables, and rice into a large saucepan or Dutch oven. Stir in water until the mixture is smooth. Place over medium-high heat and bring to a boil, stirring constantly.
• Reduce heat to medium-low, cover, and simmer until the rice is tender and all of the liquid has been absorbed, about 25 minutes. Cool completely before serving; store covered in the refrigerator.

Steps:

• Preheat a grill or grill plate to medium-low heat.
• Sprinkle the paprika, garlic powder, chili powder, onion powder black pepper, and salt over the pineapple spears in a bowl. Mix until they are completely coated.
• Lay a slice of bacon at a slight diagonal angle on your work surface. Lay a second slice above it making sure they slightly overlapped in the middle.
• Place one hot dog and one thin pineapple spear near the bottom part of the first slice of bacon. Tuck the end of the bacon around the hot dog and pineapple and roll across the counter until they are completely encased. Use toothpicks if needed to get a tight seal.
• Place the hot dogs on the grill and cook gently until the bacon is crispy and the pineapple and hot dog are heated through, about 40 minutes. Flip halfway through.
• Place into hot dog buns, top with barbecue sauce, minced red onion, and minced jalapeño (optional).
• Enjoy!