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A recipe for barbecued hot dogs in homemade barbecue sauce and toasted hot dog buns.
This recipe has been in my family for years. Store-bought buns just can't compete with these homemade ones. The dough is made ahead and rises in the refrigerator.
These hot dog buns look very much like éclairs, which is no coincidence — they're made from pâte à choux instead of yeast dough. For more information about making pâte à choux, see If the Choux Fits Active time: 45 min Start to finish: 1 1/4 hr
I found this recipe on the internet which I had to substitute and add some ingredients to make this recipe 100% whole wheat. This is a great recipe because it has all good things in it and no preserva..
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You’ll get such a kick out of seeing a person’s expression when he or she first catches a glimpse of these handsome and truly voluptuous burger and hot dog buns. These round buns can handle a hefty burger with lots of toppings, and the long buns can easily cradle a large, grilled dinner-size hot dog, knockwurst, or generous link of sweet or hot Italian sausage. Regardless of the shape, I love these buns split, with the insides brushed with melted butter that’s flavored with sautéed garlic. Just before serving, I broil the seasoned sides until lightly toasted. These buns taste best when enjoyed freshly baked.
Perfect for making the buns for your favorite sandwiches a little more healthy while still remaining delicious!
These are outstanding buns, substantial yet tender. The soft sides of the top-split hot dog buns are made for grilling or toasting.
This recipe is a great help to me when I don't have purchased buns on hand. We enjoy them with hamburgers at home and with luncheon meat when we're on the go. —Kathy Scott, Hemingford, Nebraska
This is one of the first recipes I let our sons prepare completely by themselves. They love the pizza-like flavor these hot dogs get from chili sauce and cheese.—Kathy Burggraaf, Plainfield Township, Michigan
I found the handwritten copy of this recipe tucked inside one of my mother's old cookbooks. As a young girl, I used to help her make these buns.
These special sweet buns, marked with a symbolic cross, are a fixture on many Easter tables. They are delicious plain; with fresh fruit (we loved them with the first strawberries of the season); or split, toasted, and spread with butter and jam.
In England, hot cross buns -- soft and slightly sweet little cakes with a cross cut into the tops -- are traditionally served on Good Friday.
You can mix the ingredients for these comforting sandwiches ahead of time and then bake them later. They're perfect for lunch or a snack.
These hot cross buns are made with yeast, spices, sugar, vanilla, and other ingredients.
I've always found Hot Cross Buns to be blah. They always have to be slathered with butter, jam or jelly to have a taste to satisfy me. Determined to make a bun that was tender, sweet, well-balanced with spice and one that I can eat just as is, I came up with this recipe that I am sure will please you. Though these buns do not have crosses, they are still very much Hot Cross Buns.
Hot cross buns! Hot cross buns! One a penny two a penny - Hot cross buns If you have no daughters, give them to your sons One a penny two a penny - Hot cross buns This rhyme has been in my head..
Every year at the start of Lent, my mother-in-law, Alice, asks me to find some Hot Cross Buns. Unfortunately, the bakery versions are usually dry, skimpy on the raisins, or full of that awful candied..
“My husband’s Grandma used to make these every year for Good Friday, and I carry on the tradition with my own version of her recipe. I make 6 dozen every year, and they all disappear.” —Jill Evely, Wilmore, Kentucky
I've been known to make hot cross buns throughout the year, not just at Easter. My husband loves them toasted and topped with butter!—Trudy Williams, Shannonville, Ontario
With their tender texture and pretty frosted crosses, these Easter buns are both tasty and attractive. Dolores Skrout of Summerhill, Pennsylvania adds a little orange juice to the frosting for a delicate citrusy flavor.
These golden buns, with a light seasoning from cinnamon and allspice, were a family Easter tradition. My mom made them only once a year using her mother's recipe. Icing crosses make a tasty topping and reflect the meaning of the holiday. -Lorrie Bailey, Pulaski, Iowa
These traditional buns with a delicate orange flavor are always on our Easter menu. But my family enjoys them so much that I also prepare them throughout the year.
From Wills Point, Texas, Dorothy Pritchett shares the recipe for this Easter morning treat. "It came from my niece in Ballwin, Missouri, who's one of the best cooks in the world," Dorothy credits.
Wrap cooked, cooled buns in foil, and freeze; thaw at room temperature. Reheat at 300° for 20 minutes. Unwrap; pipe on glaze while buns are warm.
Iola also shares these kid-pleasing sandwiches that taste just like hot dogs smothered in mustard and relish. "Drop the frozen sandwiches in lunch bags before school in the morning," she suggests. "By noon, they'll be thawed and ready to eat."
Everyone, especially kids, will be thrilled with this hearty stew, chock-full of hot dog bites and baked beans with a dash of liquid smoke. Dorothy Erickson of Blue Eye, Missouri shares this dish that's great at a summer cookout or on a cool fall evening.
Kids of all ages will have a hard time eating just one of these hot dogs. The tempting ground beef sauces makes them especially fun and flavorful.—Helen Thomas, Ravenswood, West Virginia
my mom has made this for years, as adults my brothers and sister still make, and it is a favorite of all the grandkids. we haven't met anyone yet who has heard of this, but it is good. also works with kielbasa, but hot dogs are the way mom made it, we never measured, just threw together what looked right, so this is fairly approximate, as are number of servings, can also use bow tie pasta for this, actually we prefer it
ABSOLUTELY MY KIDS' FAVORITE DISH! They request it whenever they spy hot dogs in my frig. It's super easy and quick to fix.
A fun way to liven up that ever-present kids' food. Great for bad weather days, cranky kids (or moms!), birthday parties, or just because. My daughters think I'm really cool when I make these for them.:o)
"I received this recipe from a co-worker who loves hot dogs," writes Amy Bullis of Henryville, Pennsylvania. "It's a big hit for family get-togethers. It's so convenient, I usually double this recipe and put one pie in the freezer for times when we need a fast meal.
Say you’re short of either cash or groceries in the house but still want to make a tasty, heary breakfast for 2-4. I came up with this simple recipie using simple items most everyone has around on a regular basis, the staples if you will. Figure a total time for both prep and cooking of about 1 hour. Finally, this is a great meal that you can do ahead of time, pack for a trip (in a cooler using appropriate container) and is great for those mornings when you’ve been perhaps indulging in adult beverages the night before. Enjoy!
My family has always enjoyed this quick and easy snack," relates Linda Blankenmyer of Conestoga, Pennsylvania. "When our children were young, they used to help me fix these. Now they prepare them with their own families.
"What screams summer more than grilled hot dogs?" asks Maria Regakis of Somerville, Massachusetts. She places hot dogs in buns before topping them with a zesty cheese sauce and grilling them in a double layer of foil.
My parents always made these hot dogs when they barbecued," recalls Cheryl Gillpatrick of Loveland, Colorado. "They were not only a family, but guests liked them,,too. They're good hot or cold.
We can always count on our retired pastor for good advice and good recipes, like this thick and hearty soup," shares Kim Holliday of Bellefonte, Pennsylvania. "Chock-full of hot dogs and vegetables, it quickly became my children's favorite.
I have tried a lot of relishes and this one is one that has been my all time favorite. Cucumbers, apples, cabbage, peppers and cauliflower.
This is my favorite hot dog sauce.
Wolfgang Puck of Spago may be the ultimate L.A. chef, but he grew up in Vienna, and the food there is one of his touchstones. These sausages, called Wiener Würstchen, are a favorite from his childhood. He splits the dogs, fills them with cheese and wraps them in bacon. Once they've been roasted, he serves them on a bun with a spicy horseradish mustard. Although they may seem over the top, they're irresistible.
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