Recipes
Southern-Style Grilled Franks
Grilled plump franks served in a bun with a contemporary southern twist — topped with a fat-free, sweet and sour broccoli coleslaw!
Kids will never know they are eating broccoli when you make this coleslaw! It is a colorful and delicious way to add rich vitamins to their diet. Substitute your favorite buns for a unique variation.
The broccoli coleslaw may be made several hours in advance of using. Cover and refrigerate.
This coleslaw makes enough to serve 8 Southern-Style Grilled Hebrew National® Franks — if desired.
Prep Time: 30 minutes
Total Time: 30 minutes
Makes: 4 servings (1 frank with 1/3 cup coleslaw)
Ingredients:
- PAM® for Grilling Spray
- 1/4 cup white wine vinegar
- 3 tablespoons granulated sugar
- 3/4 teaspoon ground black pepper
- 1/2 teaspoon kosher salt
- 1/2 teaspoon Gulden's® Spicy Brown Mustard
- 1/8 teaspoon celery seed
- 1 package (12 ounces) broccoli coleslaw
- 1 package (12 ounces) Hebrew National® Jumbo Beef Franks, patted dry
- 4 brat buns
- 1/4 cup Hunt's® Original Barbecue Sauce, divided
Directions:
- Spray clean, cold grill and utensils with grilling spray. Preheat grill to medium heat.
- Combine vinegar, sugar, pepper, salt, mustard and celery seed in medium bowl. Add broccoli coleslaw and toss to combine; cover and set aside.
- Grill franks 5-10 minutes or until they are browned and heated through, turning frequently. Toast inside of buns to golden brown.
- Top each frank evenly with 1 tablespoon of barbecue sauce then 1/3 cup broccoli coleslaw. Serve immediately. Leftover coleslaw may be served on side or with another meal.
Hearty Pasta Dinner Salad
A colorful main dish pasta salad combining sliced Hebrew National Franks, yellow peppers, peas and tomatoes tossed with a vinaigrette and served warm.
For variety substitute your child's favorite summer veggies or your child's favorite shaped pasta.
Prep Time: 40 minutes
Total Time: 40 minutes
Makes: 6 servings (1 rounded cup each)
Ingredients:
- 8 ounces rotini pasta, uncooked
- 1/4 cup olive oil
- 3 tablespoons white wine vinegar
- 1 teaspoon kosher salt
- 1 teaspoon ground black pepper
- 1 package (12 ounces) Hebrew National® Jumbo Beef Franks
- 1 can (14.5 ounces) Hunt's® Diced Tomatoes, drained
- 1 medium yellow bell pepper, cut into bite sized strips (about 1 cup)
- 1 cup frozen green peas
For a "lightened" version of this recipe combine 2 tablespoons olive oil, 2 tablespoons white wine vinegar, 1/2 teaspoon kosher salt and 1/2 teaspoon ground black pepper for dressing and proceed with recipe as directed.
Don't have white wine vinegar on hand? Substitute 1 teaspoon grated lemon zest and 1/3 cup freshly squeezed lemon juice.
Directions:
- Prepare pasta according to package directions, omitting salt. Drain; set aside. Meanwhile, whisk olive oil, vinegar, salt and black pepper together in large bowl to make dressing; set aside. Cut franks lengthwise in half; then slice into 1/4-inch thick half moons.
- Heat large skillet over high heat for 1 minute. Add franks; cook and stir 5 minutes or until lightly browned. Add tomatoes, bell pepper and peas; cook an additional 5 minutes, stirring occasionally, or until peas are hot and peppers are crisp-tender.
- Place pasta into bowl with prepared dressing. Add frank mixture; toss to coat all with dressing. Serve hot.
Glazed Frank Kabobs
Franks, corn, red onion and bell peppers are skewered and brushed with a chili-mustard sauce.
These colorful kabobs may be assembled ahead of time, packed on ice and taken to the park or beach to barbecue. For hickory flavor, soak 2 cups hickory chips in water, drain and place over hot coals before grilling kabobs. Substitute frozen on the cob thawed for fresh corn on the cob.
Prep Time: 40 minutes
Total Time: 40 minutes
Makes: 4 servings (1 kabob each)
Ingredients:
- PAM® for Grilling Spray
- 1/2 cup chili sauce
- 3 tablespoons brown sugar
- 2 tablespoons Hebrew National® Deli Mustard
- 1 package (16 ounces) Hebrew National® Dinner Beef Franks, cut into 16 (1-1/2-inch) pieces
- 1 small red onion, cut into 1/2-inch wedges
- 1 medium red bell pepper, cut into 1-inch pieces
- 1 medium green bell pepper, cut into 1-inch pieces
- 2 medium ears fresh corn, shucked, cut into 1-inch-thick slices
Directions:
- Spray cold grate of outdoor grill with grilling spray. Prepare grill for medium heat. Combine chili sauce, brown sugar and mustard in small bowl until blended. Set aside.
- Thread franks and vegetables alternately on 4 metal or heavy wooden skewers.
- Place kabobs on grill. Brush with half of the sauce; grill 5 minutes. Turn kabobs; brush with remaining sauce. Grill, 5 minutes, or until vegetables are tender and franks are hot.
Grilled Dinner Franks with Salsa Cruda
Franks are topped with a spicy fresh tomato salsa and wrapped in a flour tortilla, if desired.
Serve with prepared guacamole and Mexican rice to complete your meal. Also can be served in a toasted bun and served with fresh salsa. For less spicy salsa use half of an jalapeno pepper.
Prep Time: 25 minutes
Total Time: 25 minutes
Makes: 4 servings (1 frank and about 1/4 cup salsa each)
Ingredients:
- 1 large tomato, seeded, chopped (about 1 cup)
- 2 tablespoons finely chopped green bell pepper
- 2 tablespoons finely chopped red onion
- 2 tablespoons finely chopped fresh cilantro
- 1 jalapeno pepper, seeded, finely chopped
- 1/4 teaspoon salt
- 1 package (16 ounces) Hebrew National® Dinner Beef Franks
- 4 flour tortillas (optional)
Directions:
- Combine tomato, bell pepper, onion, cilantro, jalapeno pepper and salt in medium bowl. Set aside.
- Prepare outdoor grill for medium heat. Grill franks 15 minutes, or until heated through and lightly browned, turning occasionally.
- Serve franks topped with salsa. Wrap in tortillas, if desired.
Sizzling Franks with Grilled Corn and Black Beans
Grilled franks are served with a mixture of grilled corn, black beans and salsa.
For spicier flavor use medium or hot prepared salsa. Use 1 cup frozen corn in place of corn on the cob. Cook corn in skillet with onions and peppers. Serve with tortilla chips and chopped fresh cilantro.
Prep Time: 30 minutes
Total Time: 30 minutes
Makes: 7 servings (1 frank and about 1/3 cup corn and black bean mixture each)
Ingredients:
- PAM® for Grilling Spray
- 2 ears fresh corn, shucked
- 2 tablespoons Wesson® Pure Vegetable Oil, divided
- 1 package (12 ounces) Hebrew National® Beef Franks
- 1/2 medium red onion, chopped (about 1/2 cup)
- 1/2 red bell pepper, chopped (about 1/2 cup)
- 1 can (15 ounces) black beans, drained, rinsed
- 1/2 cup chunky salsa
- Chopped fresh cilantro (optional)
Directions:
- Spray cold grate of outdoor grill with grilling spray. Prepare grill for medium heat. Brush corn with 1 tablespoon of the oil. Grill corn and franks 10 minutes, or until corn is tender and franks are hot.
- Heat remaining 1 tablespoon oil in medium saucepan over medium-high heat. Add onion; cook and stir 3 minutes. Stir in bell pepper; cook and stir 2 minutes. Add beans and salsa. Cover; simmer 5 minutes, or until heated through.
- Cut corn from cobs; discard cobs. Stir corn into bean mixture. Serve with grilled franks. Top with cilantro, if desired.
Skillet Franks and Potatoes
This home-style favorite features franks, potatoes and bell peppers prepared in a skillet.
For more color use a half and half combination of red and green bell peppers. Serve with corn bread muffins and fruit salad to complete your meal.
Prep Time: 40 minutes
Total Time: 40 minutes
Makes: 4 servings (1 frank and 1 cup potato mixture each)
Ingredients:
- 1 package (16 ounces) Hebrew National® Dinner Beef Franks
- 3 tablespoons Wesson® Pure Vegetable Oil, divided
- 4 medium red potatoes, chopped, cooked and drained (about 3 cups)
- 1 large onion, chopped (about 1 cup)
- 1 medium green bell pepper, chopped (about 1 cup)
- 1 teaspoon ground dried sage leaves
- 1/2 teaspoon salt
- 1/4 teaspoon ground black pepper
- 2 tablespoons chopped fresh parsley (optional)
Directions:
- Make shallow cuts in franks (no more than halfway through) about every inch. Heat 1 tablespoon of the oil in large nonstick skillet over medium heat. Add franks; heat 5 minutes, or until browned, turning occasionally. Remove from franks from skillet; set aside.
- Add remaining 2 tablespoons oil, potatoes, onion and bell pepper to same skillet. Cook and stir 12 minutes, or until potatoes are golden brown. Stir in sage, salt and pepper; mix well.
- Return franks to skillet. Cook 5 minutes, or until heated through, turning franks once halfway through cooking time. Sprinkle with parsley, if desired.
Three Bean and Franks Bake
Franks are combined with bell peppers, onions and three beans in a sweet and sour sauce.
This tasty bean and franks dish may be prepared up to 2 hours before baking. Keep covered and refrigerated and increase baking time by 10 minutes. Recipe makes sixteen 1/2 cup side dish servings perfect to take along to a pot luck dinner.
Prep Time: 20 minutes
Total Time: 1 hour
Makes: 8 servings (1 cup each)
Ingredients:
- 1 tablespoon Wesson® Pure Vegetable Oil
- 1 medium onion, chopped (about 1/2 cup)
- 2 cloves garlic, minced
- 1 medium red bell pepper, chopped (about 1 cup)
- 1 medium green bell pepper, chopped (about 1 cup)
- 1 can (16 ounces) vegetarian baked beans
- 1 can (15 ounces) butter beans, drained, rinsed
- 1 can (15 ounces) red or kidney beans, drained, rinsed
- 1/2 cup Hunt's® Ketchup
- 1/2 cup firmly packed brown sugar
- 2 tablespoons cider vinegar
- 1 tablespoon Hebrew National® Deli Mustard
- 1 package (12 ounces) Hebrew National® Beef Franks, cut into 1-inch pieces
Directions:
- Preheat oven to 350°F. Cook onion and garlic in hot oil in large saucepan over medium heat 8 minutes, stirring frequently. Add bell peppers; cook 5 minutes, stirring frequently.
- Stir in baked beans, butter beans, red beans, ketchup, brown sugar, vinegar and mustard; mix well. Stir franks into bean mixture. Remove from heat.
- Spoon mixture into a 2-quart casserole or 8x8-inch baking dish. Bake 40 minutes, or until hot and bubbly.
