Recipe Talk

could you please send me the recipe that rachael ray had on her 30 minute meal show last night for corn dogs and slaw. that looked so tasty and I want to try it for a party....thank you.
email is millieb621@yahoo.com.

www.foodtv.com

Oven Baked Corn Dogs Recipe courtesy Rachael Ray





2 boxes corn muffin mix, 8 1/2 ounces each (recommended: Jiffy brand)

1 cup all-purpose flour

2 eggs

3/4 cup milk

1/2 stick butter, melted

1 tablespoon chili powder, eyeball it in your palm

2 teaspoons cumin, eyeball it

2 teaspoons cayenne pepper sauce (recommended: Tabasco or Frank's Red Hot

2 scallions, finely chopped

8 jumbo pork or beef franks

Sweet Relish Slaw Salad, recipe follows

1 bag reduced fat potato chips (recommended: Cape Cod brand or Terra brand Garlic and Onion flavor Yukon chips)

Preheat oven to 425 degrees F.
In a shallow dish, combine muffin mix with the flour, then stir in the eggs, milk and melted butter. Season the mix with chili powder, cumin, cayenne and scallions. The batter will be a thick, sticky biscuit dough. Place a hot dog in the bowl of batter and swoosh it around to coat it. Remove coated dog to a nonstick cookie sheet and use your fingers to spread batter on any exposed dog spots. Don't coat it too thick, just shy of 1/2-inch should do the trick. If it's too thick it will just slide off the dog while it's baking, leaving the dog exposed. If that happens don't sweat it, they will still taste great. Repeat until all 8 are coated. Bake 12 to 15 minutes or until evenly deep brown all over.

Serve the oven baked corn dogs with your favorite hot dog condiments. Serve with Sweet Relish Slaw Salad and with some baked or reduced-fat chips alongside the dogs.

TIDBITS
To serve these corn dogs on a stick, insert bamboo skewers into the bottom of the dogs. For parties, use mini dogs. You can coat up to 24 with one batch of batter. Serve them on 3-inch bamboo party skewers - TOO CUTE!

Sweet Relish Slaw Salad:

1 cup sweet pickle relish Sweet Relish Slaw Salad:

1/4 cup cider vinegar, eyeball it

3 tablespoons vegetable oil, eyeball it

2 large cloves garlic, crushed

2 bay leaves, dried

3 whole cloves

1 pound shredded cabbage salad (slaw salad mix with carrots and red cabbage, available in produce department marked "Cole Slaw Mix" in 1 pound packages)

Salt and pepper

4 scallions, sliced

In the bottom of a medium, shallow bowl combine relish, vinegar, oil, garlic, bay and cloves. Let stand 5 minutes then fish out the garlic, bay and cloves. Add cabbage salad and toss, let stand 10 to 20 minutes in the refrigerator. Season salad with salt and pepper, toss in the scallions then serve.

Yield: 4 servings
Prep Time: 30 minutes
Cook Time: none
Ease of preparation: easy

Recipe Summary
Difficulty: Easy
Prep Time: 7 minutes
Cook Time: 17 minutes
Yield: 4 servings
User Rating:

Episode#: TM1119
Copyright © 2006 Television Food Network, G.P., All Rights Reserved

Black and White and Red All Over Sodas Recipe courtesy Rachael Ray, former Fountain Girl at HoJo's





For each soda:
2 tablespoons chocolate syrup, 2 big squirts
2 tablespoons half-and-half or cream, a glug
2 tablespoons juice from maraschino cherries in a jar
8 to 10 ounces cold seltzer water
Large scoop vanilla ice cream
Whipped cream in a canister, for the loop-de-loop on top
Maraschino cherry, for top of the loop-de-loop

Place a fountain glass on a dessert plate (to catch the overflow). Place a fountain glass on the plate and pour in the chocolate syrup, half-and-half or cream and cherry juice. Over-pack a scoop with ice cream and hang it on the side of the glass. Mix with a long spoon and fill glass with seltzer. Top ice cream with a loop-de-loop of whipped cream and a cherry. Serve with a straw and the long, mixing spoon. Yum-o!

Recipe Summary
Prep Time: 2 minutes
Yield: 1
User Rating:

Episode#: TM1119
Copyright © 2006 Television Food Network, G.P., All Rights Reserved