When I first saw this recipe I was not sure if hot dogs and sweet and sour belonged together. But I thought it sounded interesting so I gave it a try. I changed a few things as I was going. I will post the original recipe and then add what I did different.
Source: Taste of Home's Weeknight Cooking Made Easy 2007 Cookbook
Prep/Total Time: 25 min
- 1 can (20 oz) pineapple tidbits
- 1 tsp beef bouillon granules
- 1/3 cup boiling water
- 1 tbsp cornstarch
- 1 tbsp brown sugar
- 2 tbsp cider vinegar
- 1 tbsp soy sauce
- 1 medium onion, chopped
- 1 medium green pepper, julienned
- 2 tbsp butter
- 5 hot dogs, halved lengthwise and cut into 1/2-inch slices
- 3 cups hot cooked rice
Drain pineapple, reserve juice. Set aside 1 cup pineapple and 6 tablespoons juice; refrigerate remaining pineapple and juice for another use. Dissolve bouillon in water. In a small bowl, combine the cornstarch, brown sugar, vinegar, soy sauce, bouillon and reserved juice until smooth; set aside.
In a large skillet, saute the onion and green pepper in butter. Stir cornstarch mixture; stir into skillet. Bring to a boil; cook and stir for 2 minutes or until thickened. Add the hot dogs and reserved pineapple; cook until heated through. Serve over rice.
Yield: 3 servings.
What I did different. First off 3 servings is not enough to feed my family so I doubled it. I doubled the sauce and then used the whole can of chunky pineapple as well as all the juice for the sauce. I added in a medium zucchini and 2 or 3 fresh mushrooms. I did not double the hot dogs. I think I could have added one or 2 more but 10 hot dogs would have been too many. Like I said I was a bit unsure how this was going to turn out but I was pretty impressed. I really liked it. You could do a lot with this recipe. Add different meats and veggies. The sweet and sour sauce is one of the better ones I have made. My kids where not overly impressed with it but I can see this being a winner with kids that really like hot dogs. I will defiantly make this one again!
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