11
Cooked Hot Dogs
• For a traditional Hot Dog, place
a hot hot dog in a warmed hot
dog roll that has been partially
split lengthwise, then drizzle with
mustard, ketchup or tomato sauce.
Other sauces such as barbeque or
sweet chilli can be substituted.
• Spice up the traditional Hot
Dog by omitting the sauce and
heating the following ingredients
in a small saucepan: 1 small
minced onion, 1 crushed clove
garlic, 1 tablespoon prepared
mustard, 1 teaspoon salt, 1 cup
tomato sauce, 1 tablespoon
Worcestershire sauce, ¼ cup
brown sugar. Stir well to combine
then drizzle over the hot dog just
before serving.
• Combine ½ cup chunky salsa
dip and ¼ cup barbecue sauce.
Place a hot dog in a warmed
and partially split hot dog bread
roll. Make a slit down the length
of the hot dog and drizzle with
salsa mixture and sprinkle with
grated cheddar cheese. Serve
immediately or place under a
heated grill until the cheese melts.
Boiled Eggs
• Serve soft or hard boiled eggs
in an egg cup, remove a small
section of the top and serve
accompanied with salt and
pepper, if desired, and buttered
toast fingers.
• Allow the eggs to cool slightly,
carefully remove the egg shells,
and finely mash with a fork. Mix
mashed egg with curry powder or
curry paste and add a little milk
to combine. Serve curried egg
mixture on warmed hot dog buns
that have been split in two and
buttered if desired.
• Allow the eggs to cool slightly,
carefully remove the egg shells,
and slice. Layer the egg slices
into a small heatproof dish,
sprinkle with finely chopped
and cooked bacon, cover with
béchamel sauce, lightly dust with
dried breadcrumbs and heat
under a grill 5-10 minutes or until
heated through.
Steamed Vegetables
• Serve steamed vegetables
direct to the plate from the Hot
Dog Maker.
• Serve steamed vegetables such
as corn cobs or asparagus spears
dotted with butter or margarine
• Place steamed asparagus onto
a serving plate and drizzle with
warm béchamel sauce
• Place steamed vegetables such
as broccoli into a small heatproof
dish, cover with warm béchamel
sauce, sprinkle with dried
breadcrumbs and grated tasty
cheese. Place under a heated
grill for 5-10 minutes or until top is
golden brown.
Bechemel Sauce
1 onion, studded with 6 cloves
1 cup milk
2 tablespoons butter
2 tablespoons plain flour
Salt and pepper, to taste
In a small saucepan, place onion and
cloves in milk and bring almost to the
boil. Strain and reserve milk, discard
onion and cloves. Melt butter, stir
in flour and cook 1 minute, remove
from heat and gradually stir in milk.
Continue stirring over a medium heat
until sauce boils and thickens. Cook
for a further 2 minutes. Season with
salt and pepper, if desired.
Serving Suggestions
