Hot Dog And Veggie Cheeseburger Skillet Recipes
"MAKE IT YOUR OWN" HOT DOG SKILLET
Choose your favorite style of hot dog toppers, or provide toppings for several styles and let each person "make it their own."
Provided by Betty Crocker Kitchens
Categories Entree
Time 30m
Yield 6
Number Of Ingredients 22
Steps:
- In 12-inch skillet, mix milk, hot water, uncooked pasta and sauce mix (from Hamburger Helper box). Heat to boiling, stirring occasionally. Cut up 2 hot dogs; stir in.
- Reduce heat; cover and simmer about 10 minutes, stirring occasionally, until pasta is tender. Remove from heat.
- Cut lengthwise slit in each of remaining 6 hot dogs; place over macaroni mixture in skillet. Cover; let stand until hot. Serve in bowls; fill slit in each hot dog with customized toppings as desired.
Nutrition Facts : Calories 330, Carbohydrate 26 g, Cholesterol 40 mg, Fat 3 1/2, Fiber 0 g, Protein 11 g, SaturatedFat 8 g, ServingSize 1 Serving (Without Toppings), Sodium 1460 mg, Sugar 8 g, TransFat 1/2 g
SMOKY VEGGIE BURGERS
Provided by Food Network Kitchen
Categories main-dish
Time 45m
Yield 4 veggie burgers
Number Of Ingredients 14
Steps:
- Heat the vegetable oil in a large nonstick skillet over medium-high heat. Add the walnuts, shallot and garlic and cook, stirring, until softened, about 1 minute. Add the mushrooms and season with salt and pepper. Cook, stirring occasionally, until lightly browned and tender, about 5 minutes. Add the Worcestershire sauce and paprika and cook, tossing to coat, until reduced, about 10 seconds. Remove from the heat and stir in the mustard. Transfer the mixture to a large bowl.
- Meanwhile, microwave the sweet potato until tender, 8 to 10 minutes. Let cool, then peel and transfer to a large bowl. Add the quinoa and beat with a mixer on medium-high speed until combined. Beat in the breadcrumbs, 1/2 teaspoon salt and a few grinds of pepper. Form into four 4-inch-wide patties and freeze until firm, 20 minutes.
- Preheat a grill to medium high. Oil the grates. Grill the patties until marked, about 3 minutes per side. Grill the buns. Serve the burgers on the buns with onion and sprouts.
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- Heat skillet over medium heat. Once hot, add raw walnuts and toast for 5-7 minutes, stirring frequently, until fragrant and golden brown. Let cool and move onto the next step.
- In the meantime, heat the same skillet over medium heat. Once hot, add oil and onion. Season with a bit of salt and pepper and sauté for 3-4 minutes, or until onion is fragrant, soft, and translucent. Remove from heat and set aside.
- Once walnuts are cooled, add to blender or food processor with chili powder, cumin, smoked paprika, salt, pepper and coconut sugar and blend until a fine meal (see photo) is achieved. Set aside.
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