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The Kitchen Table

What do you serve with hot dogs besides

16 years ago

pork and beans? I'm looking for a side that will go with

the franks.

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Comments (14)

yborgal
16 years ago
Some of my picks would be: potato salad, or pasta salad, or macaroni n cheese, cole slaw
angelaid
16 years ago
Any or all of what mona said.
Larry also loved a salad I throw together: dump a can of green beans, a can of corn and a can of diced tomatoes in a strainer. Put in a tupperware and add chopped onions, garlic, some seasoning salt and pepper. Dump in about 1/2 a bottle of italian dressing. Shake it all up and refrigerate overnight.
I've tossed in some grated parmesan too. Yum!
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Chase, you did send me a jar of that chile sauce, my secretary says it tastes just like her late mother's chile sauce, which she's been trying to recreate for several years. It WOULD be good on a hot dog. Here, though, a chili dog has a kind of sweet hot chili without beans, mostly with ground beef. Now that it's been mentioned, I might like it better without the ground beef! Rita, those dogs are very mild, I don't taste any particular seasoning, mostly just a very mild "meat" flavor, if that makes any sense, kind of like a very mild bratwurst. They were good, although I have to admit that I liked the Italian Sausage best of the three that we've made, that was just so good. Shambo, go for it. What's the worst that could happen? You don't like it as hot dogs and then you brown it up and use it in chili or something similar, it's all good. Fun to experiment too. Earl, thanks for that link, I'm passing it on to Elery too. Annie
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I cook the sausage in a very old, very seasoned cast iron skillet, using a slotted potato masher to squish it down, then scrape it with a wooden flat beveled spoon - spatula. I continue doing this while it cooks over med high heat. It breaks up nicely and you can easily get it to the size crumbles you want quickly with very little clean up. This is a recipe I have cooked for years and adapted it to our ever changing tastes. It came from a magazine that adapted it from "The New Chili Cuisine" by Nancy S. Hughes. I am cooking this for dinner tonite as the rain, chill and gloom just won't seem to leave. ~* My changes (almost the entire recipe, but I do not want to take credit for the original ~ which I have included) SAUSAGE, WHITE BEAN AND PASTA CHILI 1 lb mild Italian sausages, casings removed ~* Hot Italian 2 14.5 oz cans diced tomatoes, undrained ~* Del Monte Petite diced tomatoes w/ jalapenos ~* Onion - coarsely chopped 14 oz chicken broth ~*32 oz homemade chicken or turkey broth 4 oz chopped green chilis, rinsed & grained ~* 1/2 c(?) chopped sliced jalenpoes from jar I always have - amt - to taste so not to spicy 2 tsp paprika ~*omit 1/4 tsp cayenne pepper ~* Chipotle red pepper (McCormicks) 2 T ground cumin ~* Chipotle Tabasco sauce to taste 15 oz can Cannellie beans, rinsed & drained 2/3 cup tiny pasta, cooked - makes 1 1/3 cups ~* omit often Cook sausage breaking it into small chunks until lightly brown. * Remove sausage and blot excess grease Saute the chopped onion and chopped jalapenos in the same skillet until tender. In a small dutch oven or heavy saucepan, add the tomatoes and their liquid, chicken broth, green chilis, and spices. Add the sausage & onion. Stir well to combine. Bring to a boil, reduce heat & simmer, uncovered for 25 minutes. Remove from the heat, stir in beans & pasta ~ * I add the pasta to the individual bowls. Reheat & serve. ~ Top with fresh Parmesan. Serve with cornbread and or tortilla chips. This is very quick and easy. I hope all my changes don't intimate you. You can make this as spicy as you want - or not! It also freezes very well!
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Comments (19)
Here you go Pat, it's Ann T's recipe. As you can see in the picture I do individual puffs. Ann does a full ring. La Gougere (Ann T) 1 Cup water (or half milk/halfwater) 1/3 Cup butter 1/2 Tsp salt fresh nutmeg,Grated cayenne pepper 1 Cup flour 4 eggs 1 Tbl Dijon Mustard 1 Cup gruyere cheese 1 Tsp milk extra cheese for top Bring the water/milk to a boil and add butter. When butter has~melted remove pan from heat and add flour, salt, cayenne, nutmeg, pepper and stir vigorously with a big wooden spoon. The mixture should come away from the sides of the pan and form a ball. Place mixture in the bowl of a large mixer and add one egg at a time beating well, After you add last egg continue to beat well. Mixture will be shiny. Add dijon mustard and taste for~ seasoning. Adjust to your taste. Add coarsely grated cheese. Butter a large cookie sheet and flour. Draw a small circle in the flour (about 2 inches wide) and proceed to drop the dough by tablespoon fulls around the outside of this hole, making a ring, or a crown. Dough should be piled high. Brush lightly with milk and sprinkle the extra cheese over top. Bake the ring in the over for 45 minutes at 400F. Do Not Open Door. Aften baking, open the door of the oven and leave the gougere in the oven for 5 minutes. It should be firm to the touch and golden brown. My Notes: 1)Do not refrigerate batter it needs to be at room temp. Do not place on the pan until ready to cook or they will spread. Cook as close to servng as possible...best warm but OK room temp 2)Gougere are best when cooked as close to preparing the batter as possible in order to get maximum "puff" and best texture. 3)I prefer individual puffs. Scoop up a heaping teaspoon of dough and with another spoon, push it off onto the paper-lined baking sheet (it should form a mound about 1 inch in diameter). Continue with the remaining dough, leaving an inch of space between the gougeres (work in batches as necessary, the dough can stand, covered with buttered waxed paper or parchment, for up to 1/2 hour). Bake until the gougeres are puffy and light golden, about 25 minutes, switching pan positions halfway through. Remove from oven and let cool slightly before serving, or turn off oven and let gougeres remain in oven, with door ajar, for up to 1 hour. 4) Chopped chives make an nice addition so does roasted garlic .
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Do You Like Hot Dogs?
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Comments (36)
My favorite brand is Miller's. Early on I believe they were only available in California. The linked website says they are now distributed to 'Western Continental United States' and a few other places. They are 100% beef. I like mine with good old American yellow mustard, fresh onions and sometimes with a bit of sweet relish. My second favorite brand is Nathan's. Here is a link that might be useful: Miller's Hot Dogs - Availability
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sandy_in_ia
16 years ago
Bushs Baked beans have a new kind...Bushs Grilling beans! I really, REALLY like them! We like/eat alot of Bushs, but I will be eating more of these.

When the kids were around, I made Mac/cheese most of the time with hotdogs!
carla35
16 years ago
All the above sound good. You could also add some fruit, watermelon and such. A regular salad hardly ever fails if there are adults around. Jello salads are another idea.
User
16 years ago
How about crab salad?
get the imatation crab, shred or chop it, add celery, onions, green pepper, mayo & some ranch dressing. Good!
Thats the way Golden Corral makes it.
sheilajoyce_gw
16 years ago
Deviled eggs! Salsa and chips or nachos.
vannie
16 years ago
All of the above. Great suggestions. I love hot dogs just like a kid. The boys here want chili and cheese w/ theirs, and in the winter they like to cook them in the fireplace.
lilliepad
16 years ago
When you say "hot dogs" do you mean the frankfurter in a bun with all the trimmings or just the franks?
When we have the dogs I usually don't make a side dish,just chips.With the franks alone all or any of the above.One of my family's favorite meals is sliced franks in barbecue sauce with mac and cheese and corn.I made this one day while at DD's and my 8 year old DGS said,"GeGe,you make goood barbecued weenies!"LOL
Happy_Go_Lucky_Gayle
16 years ago
Don't forget Sauerkraut!

Gayle
talley_sue_nyc
16 years ago
potato chips and dip.

Hot dogs are so artificial, that I like to stay in the theme. LOL!

Except I do add veggies, which aren't artificial. Maybe you could "artificial them up" by getting the precut finger carrots. That's about as artificial as you can get w/ veggies (it ain't easy to do artificial veggies--well, pickles, they're sort of artificial. Modified, anyway)
glenda_al
16 years ago
This is a different bean recipe. Haven't tried myself, but know others that have and they love it.
You can substitute a lighter syrup than molasses
-------------------------------

This is Paula Dean's recipe for baked beans and it is very good. The only thing I did different was use pork & beans instead of baked beans. I read most of the reviews and that is what many said to do because it was too strong with the baked beans.

I took this dish on a recent camping trip and they were all gone in no time.

4 (16-ounce) cans baked beans
1 (20-ounce) can crushed pineapple, drained
1 cup molasses
1 cup BBQ sauce
2 tablespoon yellow or brown mustard
5 slices cooked bacon, crumbled
1 (6-ounce) can french-fried onions, crushed
Salt and freshly ground black pepper

Preheat oven to 350 degrees F.
In large bowl, mix together beans, pineapple, molasses, BBQ sauce, mustard, bacon, and a third of the onions. Add some salt and pepper, to taste. Pour beans in 9 by 13-inch casserole dish and sprinkle remaining crushed onions and bacon on top. Cook in oven for 1 hour or until beans brown and bubble. Serve warm.
msmarion
16 years ago
Potato salad and a tossed salad. Or Boston Baked Beans and brown bread.
dances_in_garden
16 years ago
Well, the beans, or macaroni and cheese from a box. Or canned spagetti or spagetti-os (brings me back to my childhood...I used to eat the hot dog alone then butter my bun and eat it with the orange sauce from the o's).
FlamingO in AR
16 years ago
3 bean salad would be good with hot dogs.

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