recipes

Corn Dog Recipe

Are you wanting to know how to make your own corn dogs? Corn dogs are yummy and easy to make at home. This homemade corn dog recipe is one the family is sure to love. This corn dog recipe offers an easy and delcious corn dog recipe that you can make instead of using the store bought ones.

1 cup all-purpose flour
1 cup yellow cornmeal
1 tablespoon granulated sugar
3 teaspoons baking powder
1 teaspoon salt
1 1/2 teaspoons chili powder
2 eggs
1 cup milk
1/4 cup vegetable oil
oil or shortening for deep frying
1 pound hot dogs, about 10, or use 1 pound of cocktail hot dogs
wooden skewers, popsicle sticks, or toothpicks for cocktail hot dogs

In a mixing bowl, combine flour, cornmeal, sugar, baking powder, salt and chili powder. In another bowl, beat the eggs with milk and the 1/4 cup of oil. Stir egg and milk mixture into dry ingredients and whisk together until batter is smooth.

Heat oil in the deep fryer to 360°, or until it’s just about to smoke. You want the oil to be very hot so that when the corn dog is put into the oil it begins to fry immediately.

Lightly flour each weiner. This makes the batter stick to the wieners. Insert a wooden skewer or popsicle stick into each hot dog, to make a handle for the hot dogs. Holding the stick or skewer, dip each hot dog into batter, turning to coat thoroughly and evenly.

Fry corn dogs in 2 or 3 batches, for about 3 to 5 minutes, or until golden brown. Don’t cook anymore than 3 at a time so they cook correctly. Drain on paper towels.

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Chocolate Syrup Recipe

Make your own homemade chocolate syrup with this easy chocolate syrup recipe. Why buy the expensive bottle from the store when you can make your own and save money? Plus homemade chocolate syrup just tastes yummier.

Chocolate Syrup Recipe

1/2 cup cocoa
1 cup water
2 cups sugar
1/8 teaspoon salt
1/4 teaspoon vanilla

Mix the cocoa and the water in a saucepan. Heat and stir to dissolve the cocoa. Add the sugar, and stir to dissolve. Bring to a boil, stirring constantly. Reduce the heat to low and boil for three minutes. Remove the chocolate syrup mixture from the heat, then add the salt and vanilla. Stir to mix well. Pour into a sterilized pint jar, and store covered in refrigerator.

You can adjust the sugar and cocoa to taste with each new batch made.

This will keep for several months, but it’s so good that it won’t last for long.

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Grilled Seafood Salad Recipe

12 raw large shrimp, peeled and deveined
1 lb. swordfish steaks
1 bulb fennel, cut into wedges
10 cups mixed salad greens
1/2 red onion, chopped
1 pint grape tomatoes
1 cup honey Dijon mustard vinaigrette
1 cup garlic croutons

Place shrimp and swordfish in a heavy duty Ziploc plastic bag. Add 1/4 cup of the vinaigrette (which then becomes a marinade), and mix to coat. Seal bag, place in glass dish and in refrigerate for 1/2 to one hour.

Prepare and heat grill. Remove shrimp and fish from marinade, reserving marinade. Place swordfish and fennel on grill 5-6″ from coals. Cover and grill for 5 minutes. Brush with marinade. Add shrimp to grill. Cover and grill 5 minutes longer, turning and brushing fish, shrimp and fennel with marinade 2-3 times, until shrimp are pink and fish flakes easily with fork. Discard any remaining marinade. Make sure to keep the vinaigrette that wasn’t used to marinate and brush on the grill separate.

Arrange salad greens on platter. Cut fish into bite sized pieces. Top greens with fish, shrimp, fennel, red onion, and tomatoes. Drizzle with remaining dressing. Makes 6 servings

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