How to cook classic franks?

Fill a large saucepan with enough water to cover hot dogs (about 1 cup per hot dog). Bring water to a boil. Add the hot dogs one at a time using tongs. Reduce the heat to the low setting and allow the hot dogs to simmer for anywhere from 3 to 6 minutes (the longer they simmer, the crispier they'll be).

How to make a hot dog step by step?

Quick Steps Grind beef chuck and stuff sheep casing with the meat. Bring a large pot to boil and simmer the hot dogs for 25 minutes. Remove the hot dogs and soak them in an ice bath for 5 minutes. Boil or grill the hot dogs until their temperature reads 145-150 °F (63-66 °C).

How do you cook franks in the oven?

Baking hot dogs in the oven is a great option, especially when feeding a crowd. Simply place your hot dogs in a preheated oven to 400°F and cook for 10-15 minutes until they've browned and curled up a bit .

Can you put franks in the air fryer?

In an air fryer preheated to 400 degrees F, four hot dogs should be perfectly cooked in about three minutes . The buns, meanwhile, should be crisp after about two minutes.

Can you pan fry franks?

Place a cast-iron skillet over medium-high heat. Add 1 tablespoon of butter. Once the butter has foamed and the foam has subsided, add 1 hot dog to the skillet. Sear, shifting every minute or so, until plumped and beginning to brown on each side, 3 to 4 minutes.

What makes dog hair curly?

A variant in the Keratin-71 gene is associated with curly hair in dogs. Dogs with this curl variant have curly coats or wavy coats depending on how many copies of the variant they possess.

What is the heat curly girl method?

Avoid using heating tools If your client uses the Curly Girl Method, it is important that you do not use heating tools in general. Heat styling tools can cause damage to curly hair by stripping away moisture and disrupting the natural curl pattern, which can lead to frizz, dryness, and breakage.

How do you make heat curls look natural?

Leave the ends out for a natural look . As you wrap the sections of your hair around your heating instrument, leave about half an inch of hair uncurled at the ends. This can give you a more natural look.

Curly Franks – A Mid-Century Recipe Test

by RetroRuth | Mar 5, 2014 | , Main Dishes | 16 comments

Soooo…I am not exactly sure what happened to this dish. All I know is that it turned out pretty hilarious.

This is a pile of curled up hot dogs.

Yep.

This is Curly Franks!

Curly Franks

Author: 100 Ways To Be Original In All Your Cooking, 1964

Ingredients

1 pound frankfurters
1 can (10 ounce) condensed tomato soup
1 can (8 ounce) tomato sauce
1/2 cup water
1 T tablespoon Lea & Perrins Worcestershire Sauce
1 onion, chopped

Instructions

Quarter frankfurters lengthwise in long strips. Combine remaining ingredients. Add sliced frankfurters and simmer for 10 minutes. Frankfurters will curl while cooking in the sauce.
Serve over hamburger buns, small hero loaves or with thin spaghetti.

These are the moments of Mid-Century Menu that I cherish: A whole pound of hot dogs sliced into quarters.

As I looked at this mass of cut up hot dogs in tomato soup, I realized I should have saved this one for Halloween. I haven’t seen something look this much like a pile of worms since the canned green beans in Liver Pate En Masque. In fact, I am pretty sure that if you are having a Halloween party, you should break this bad boy out.

In the serving suggestions for this recipe, you could either serve these on a bun or thin spaghetti. I didn’t have any thin spaghetti or buns, but egg noodles worked just fine. They also highlighted the worminess of this dish very, very well.

“So, what do they taste like?”

“co*cktail weenies in sauce. Full-sized co*cktail weenies.”

The Verdict: Looks Creepy, Tastes Bland

From The Tasting Notes –

Totally edible, even if it did look disgusting. We ate almost all of it for dinner. It ended up just tasting like tomato sauce, onion and hot dogs. Over all, pretty bland. I was glad that we ended up going with noodles instead of putting it on a bun, because it ended up having a lot of goopy sauce that wouldn’t have gone well on a bun. If you do decide to make these and eat them on a bun, use a slotted spoon to drain the worms…I mean…weenies, before you serve them.

Yinzerellaon March 5, 2014 at 9:55 am

I think it’s pretty in its own bizarre, twisted way.
Reminds me of the Saucy Franks I made at the very beginning of Wiener Wednesdays.
Lassieon March 5, 2014 at 10:31 am

Sounds like a primitive early attempt at making a barbeque type sauce. Using tomato soup, and tomato sauce. Eww. Maybe the hot dog ‘worms’ were meant to appeal to kids 🙂
Bethon March 5, 2014 at 10:49 am

When your daughter gets older, you’ve got to serve to this her and her friends. You’ll be the FUN mom!!
Erica Retrochefon March 5, 2014 at 2:53 pm

Agreed, this is very much a meal for small children…
Melissaon March 6, 2014 at 5:38 pm

Probably going to have to try this someday when I’m either a) on a really tight budget or b) wanting to experience a depression era/wartime meal.
See Also
18 of the Best Grand Marnier co*cktail Recipes
RetroRuthon March 7, 2014 at 9:10 am

Small children who like worms!
RetroRuthon March 7, 2014 at 9:11 am

Ha! Yeah. We’ve pretty much determined that Alex is going to be SO embarrassed by us. We are a bit more quirky than the average parent. 🙂
RetroRuthon March 7, 2014 at 9:12 am

Yes! Almost exactly like that!
RetroRuthon March 7, 2014 at 9:12 am

Probably. And I don’t know why they bothered with the “sauce”. Ketchup is actually spicier!
Tipsykiton March 7, 2014 at 9:40 pm

This looks like a much more delicious way to make fun hot dog shapes:
http://www.seriouseats.com/2010/08/knife-skills-essential-hot-dog-techniques-star-shaped-nugget-octopus-octodog.html?ref=search
Frankon April 20, 2015 at 10:11 am

This is my family’s recipe from when I was a little boy.
We substituted the tomatoe soup for ketchup and added a teaspoon of liquid smoke to the recipe. Over egg noodles it’s absolutely delicious!!!
Ryleon April 30, 2015 at 1:18 pm

This recipe seems familiar to Filipino style spaghetti or Naporitan spaghetti from Japan, they both have hot dogs and usually have a savoury-sweet taste.
Holley Atkinsonon January 31, 2016 at 5:23 pm

OMG… I commented on the later post too but this looks VERY much like a recipe that was passed down from my mother to me and my siblings in the 1960s… Check it out here: https://oldestvocation.wordpress.com/2016/01/31/on-food-from-tuna-fish-casserole-to-the-age-of-arugula/
John Catenacion April 14, 2017 at 2:22 pm

This is better when you add a cup and a half of sharp cheddar cheese (shredded), slice the onions longways to match the hotdogs,Use the Egg noodles as you did and don’t be shy with the worcestershire… mix it all together, transfer into a buttered casserole, top with breadcrumbs and butter, bake at 350 for about 45 minutes or until browned and bubbling.
I think you will find this much more appetizing than the first version…
I have friends that actually beg me to make this for them…lol
RetroRuthon January 21, 2018 at 7:05 pm

That actually sounds really good. I’m going to give it a try!
Brett Alanon June 18, 2018 at 10:38 am

OK, that looks very much like what my mother used to make, and I since learned to make (although it’s been a while). Always a big favorite of mine, my Dad’s, and later my wife’s.
But no wonder you think it’s bland. You left out TABASCO! Even for my Dad, who never likes spicy foods, it needs a bit of Tabasco to give it some flavor. When it’s for me and my wife we put more. Also, perhaps add a teaspoon of sugar and–my wife’s addition–half-boil the noodles and then finish them in the sauce so they soak up some flavor. But the Tabasco is a must.