Cheese Stuffed Hot Dogs With Spicy Onions Rachael Ray Recipes

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MAC AND CHEESE DOG CASSEROLE



Mac and Cheese Dog Casserole image

You won't get this at any ballpark!

Provided by Rachael Ray : Food Network

Categories     main-dish

Time 30m

Yield 4 to 6 servings (4 huge, 6 normal)

Number Of Ingredients 13

1 pound elbow macaroni
Salt
2 tablespoons extra-virgin olive oil, divided
1 package beef or pork hot dogs, chopped into 1-inch pieces
1 tablespoon butter
1 medium onion, finely chopped
2 tablespoons all- purpose flour
1/2 cup beer, 1/3 of a bottle - whatever you have on hand, chicken broth can be substituted
2 cups milk
Pepper
1 rounded tablespoon spicy mustard
2 rounded tablespoons ketchup
3 cups yellow sharp Cheddar, shredded, divided (Buy preshredded cheese. You will need 1 1/2 sacks of 10-ounce packages.)

Steps:

  • Boil a large pot of water for macaroni. Salt water and under cook macaroni, cook about 7 minutes until just under al dente in doneness.
  • Preheat broiler and set rack 12 inches from heat.
  • While pasta works, heat a large deep nonstick skillet over medium-high heat. Add 1 tablespoon extra-virgin olive oil, 1 turn of the pan, then add hot dogs and brown on both sides, 4 minutes total. Remove the dogs with a slotted spoon to a paper towel lined plate. Add another tablespoon extra-virgin olive oil, 1 turn of the pan, and the butter. When butter melts, cook onions 4 to 5 minutes, then add flour and cook another minute. Add beer and cook off completely, 1 minute. Whisk in milk and bring to a bubble, then season the sauce with salt and pepper and stir in the mustard and ketchup. Lower heat and add 2 cups of the cheese. Stir to melt, 1 minute. Adjust mustard, ketchup, and salt and pepper, to your taste.
  • Drain pasta well. Combine pasta and hot dogs with sauce and coat evenly then pour into large casserole and top with remaining cheese. Melt and brown cheese under broiler, 2 minutes. Serve.

CORDON CROQUETTES - RACHAEL RAY



Cordon Croquettes - Rachael Ray image

Another Rachel Ray recipe - this uses ground turkey which I use in a lot of recipes! Serve this with whole berry cranberry sauce or chutney.

Provided by MA HIKER

Categories     Poultry

Time 30m

Yield 4 serving(s)

Number Of Ingredients 15

1 lb ground turkey breast
1 celery rib, with leafy top finely chopped
1 large shallot, finely chopped
1/2 teaspoon ground thyme
1/2 teaspoon paprika
3 slices white bread, finely ground
1/2 cup milk
1 large egg
1/2 cup parmigiano-reggiano cheese
1/2 cup flat leaf parsley, finely chopped
salt & freshly ground black pepper
4 slices honey-baked ham
1/4 lb swiss cheese, thinly sliced
1/2 cup dry breadcrumbs
1/2 cup olive oil

Steps:

  • In a medium bowl, combine the turkey, celery, thyme and paprika.
  • In a small bowl, combine the ground bread and milk and then squeeze the crumbs as you transfer them to the meat mixture.
  • Mix in the egg, parmigiano-reggiano and parsley and season with salt and pepper.
  • Spread a foot-long piece of wax paper on a work surface. Using a rubber spatula, spread half the meat mixture on the wax paper to form an 8-inch-square. Top with the ham and swiss cheese, then the remaining meat mixture, forming the same square shape.
  • Seal the edges to enclose.
  • Cut into 4 square patties and coat each in the bread crumbs.
  • In a large skillet, heat 1 inch olive oil over medium-high heat. Add the patties and fry turning once, until browned, about 10 minutes.
  • Drain on paper towels and sprinkle with salt.

Nutrition Facts : Calories 663.9, Fat 42.2, SaturatedFat 12.2, Cholesterol 160.8, Sodium 552.1, Carbohydrate 24.5, Fiber 1.6, Sugar 2.4, Protein 45.6

CHEESE-STUFFED HOT DOGS WITH SPICY ONIONS - RACHAEL RAY



Cheese-Stuffed Hot Dogs With Spicy Onions - Rachael Ray image

Make and share this Cheese-Stuffed Hot Dogs With Spicy Onions - Rachael Ray recipe from Food.com.

Provided by NELady

Categories     Lunch/Snacks

Time 40m

Yield 4 franks, 4 serving(s)

Number Of Ingredients 10

4 franks
2 tablespoons McCormick grill seasoning
2 slices sharp cheddar cheese, cut into 1/2-inch strips
2 tablespoons extra virgin olive oil
2 small onions, sliced 1/4-inch thick
2 tablespoons brown sugar
1 teaspoon finely chopped chipotle chile in adobo, plus 1 teaspoon adobo sauce
salt
2 tablespoons butter, melted
4 hot dog buns

Steps:

  • Preheat the broiler.
  • Make a slit lengthwise down each frank, being careful not to cut all the way through.
  • Place the grill seasoning and franks in a plastic bag; shake to coat.
  • Place the franks on a baking sheet and stuff each with 2 or 3 strips of cheese.
  • In a large skillet, heat the olive oil over medium-low heat. Add the onions and cook until softened and golden, 12 to 15 minutes. Add the brown sugar, chipotle, adobo sauce, and 1/2 teaspoon salt and cook, stirring, until the sugar dissolves, about 2 minutes.
  • Butter the insides of the buns and place up on the baking sheet with the franks. Broil until the cheese melts and the buns are toasted, 3 to 5 minutes.
  • Assemble the hot dogs and top with the caramelized onions.

DEVILISH CHILI-CHEESE DOGS



Devilish Chili-Cheese Dogs image

Provided by Rachael Ray : Food Network

Categories     main-dish

Time 30m

Yield 4 servings; 2 dogs each

Number Of Ingredients 13

1 tablespoon extra-virgin olive oil, 1 turn of the pan
1 pound ground sirloin
Salt and pepper
2 teaspoons Worcestershire sauce -- eyeball it
1 small onion, chopped
2 cloves garlic, chopped
1 tablespoon chili powder, a palmful
1 (8-ounce) can tomato sauce
8 fat or footlong beef franks
1 tablespoon butter
1 tablespoon hot sauce
8 hot dog buns, toasted
2 cups shredded Cheddar, 1 (10-ounce sack)

Steps:

  • Heat a skillet over medium high heat. Add extra-virgin olive oil and meat and season with salt and pepper. Brown and crumble beef. Add Worcestershire, onion, garlic, chili powder and cook together 5 minutes. Add tomato sauce and reduce heat to low.
  • Meanwhile, boil franks in shallow pan to warm through, 5 minutes. Drain water and return pan to medium heat. Score casings on dogs. Melt butter in skillet and hot sauce. Add dogs to pan, browning and crisping the casings in hot sauce and butter.
  • Heat broiler.
  • Place devilish dogs in buns and top with chili and lots of cheese. Place devilish dogs under broiler and melt cheese. Serve immediately.

CHEESE-STUFFED HOT DOGS WITH SPICY ONIONS - RACHAEL RAY



Cheese-Stuffed Hot Dogs With Spicy Onions - Rachael Ray image

From Everyday with Rachael Ray Mag, March 2009.

Provided by @MakeItYours

Number Of Ingredients 10

4 franks
2 tablespoons McCormick grill seasoning
2 slices sharp cheddar cheese, cut into 1/2-inch strips
2 tablespoons extra virgin olive oil
2 small onions, sliced 1/4-inch thick
2 tablespoons brown sugar
1 teaspoon finely chopped chipotle chile in adobo, plus 1 teaspoon adobo sauce
salt
2 tablespoons butter, melted
4 hot dog buns

Steps:

  • Preheat the broiler.
  • Make a slit lengthwise down each frank, being careful not to cut all the way through.
  • Place the grill seasoning and franks in a plastic bag; shake to coat.
  • Place the franks on a baking sheet and stuff each with 2 or 3 strips of cheese.
  • In a large skillet, heat the olive oil over medium-low heat. Add the onions and cook until softened and golden, 12 to 15 minutes. Add the brown sugar, chipotle, adobo sauce, and 1/2 teaspoon salt and cook, stirring, until the sugar dissolves, about 2 minutes.
  • Butter the insides of the buns and place up on the baking sheet with the franks. Broil until the cheese melts and the buns are toasted, 3 to 5 minutes.
  • Assemble the hot dogs and top with the caramelized onions.

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  • In a large skillet, heat the olive oil over medium-low heat. Add the onions and cook until softened and golden, 12 to 15 minutes. Add the brown sugar, chipotle, adobo sauce and 1/2 teaspoon salt and cook, stirring, until the sugar dissolves, about 2 minutes.
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