Meal Type: Dinner

All Beef Hot Dogs with Honey and Dill Sauce

All Beef Hot Dogs with Honey and Dill Sauce

All Beef Hot Dogs with Honey and Dill Sauce

All Beef Hot Dogs with Honey and Dill Sauce

The taste of our perfectly seasoned All Beef Juicy Jumbos shines through this sweet-yet-tangy sauce. It’s a delicious condiment upgrade for an already upgraded hot dog.

Servings

6

Preparation

10 Mins

Cook Time

10 Mins

Level

Ingredients

6 Schneiders All Beef Juicy Jumbos

6 hot dog buns

6 small dill pickles, thinly sliced

½ cup mayonnaise

2 T honey

1 T lemon juice

1 T Dijon mustard

1 T fresh dill, roughly chopped

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Directions

Preheat grill to 400 F.

In a small bowl, whisk together mayo, honey, lemon juice, mustard, and dill.

Grill hot dogs per package instructions.

To assemble

Place hot dogs in the buns. Line one side of hot dog with thinly sliced pickle and top with a generous amount of sauce.

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Bacon-Cheddar Soup with Dumplings

Bacon-Cheddar Soup with Dumplings

Bacon-Cheddar Soup with Dumplings

Bacon-Cheddar Soup with Dumplings

A creamy soup, packed with smoky bacon, sharp cheddar, broccoli, and mushrooms can only be improved by adding one thing: homemade pillowy dumplings. They’re surprisingly easy to make and a guaranteed crowd-pleaser!

Servings

6

Preparation

15 Mins

Cook Time

45 Mins

Level

Ingredients

6 slices Schneiders® Thick Cut Bacon, sliced into ½-inch strips

3 carrots, diced

1 large onion, diced

4 stalks celery, diced

3 cloves garlic, minced

¼ tsp salt

¼ tsp black pepper

¼ cup all-purpose flour

1 tsp picked thyme leaves

1 (354 mL) can evaporated milk

1 L reduced-sodium chicken broth

2 cups frozen broccoli florets

1/2 cup shredded Cheddar cheese

Dumplings:

1-1/2 cups all-purpose flour

4 tsp baking powder

1 tsp garlic salt

1 tsp granulated sugar

¼ tsp picked thyme leaves

1/8 tsp black pepper

¾ cup milk

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Directions

Heat large soup pot over medium

heat; cook bacon, stirring, until

rendered and crisp, about 6 minutes.

With slotted spoon, remove bacon to

paper towel-lined plate and reserve.

Spoon out 2 tbsp of the fat and

reserve. Add carrots, onion, celery,

garlic, salt and pepper to pan; sauté

until tender, about 5 minutes.

Add flour and thyme; cook, stirring, for

1 minute. While stirring constantly,

gradually add evaporated milk and

then stock; bring to boil. Reduce heat

to simmer.

Dumplings: Meanwhile, mix flour,

baking powder, garlic salt, sugar,

thyme, and black pepper in medium

bowl. With fork, stir in milk and

reserved bacon fat until just

combined.

Using cookie scoop or tablespoon,

drop dough by rounded 1

tablespoonfuls into simmering soup.

Cover the pot partially with lid;

simmer on low until dumplings are

firm and no longer doughy inside, 15

to 18 minutes.

Add broccoli and cheddar and cook,

stirring gently, until heated through

and cheese is melted, about 3

minutes. Sprinkle with reserved bacon.

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Bacon Sorgotto with Watercress and Peas

Bacon Sorgotto with Watercress and Peas

Bacon Sorgotto with Watercress and Peas

Bacon Sorgotto with Watercress and Peas

An electric pressure cooker cooks this delicious twist on risotto to tender perfection, all in one pot. Watercress, peas, and herbs add a pop of freshness that makes this savoury dish special enough for guests.

Servings

6

Preparation

10 Mins

Cook Time

90 Mins

Level

Ingredients

1 tbsp olive oil

6 strips Schneiders® Butchers Cut Bacon, sliced into ½-inch strips

1 white onion, chopped

1½ cups sorghum

3-1/2 cups chicken broth

1/2 tsp salt

4 tsp lemon juice

3 tbsp chopped fresh mint

1 tbsp chopped fresh dill

1 cup frozen peas

1 bunch watercress, trimmed and tough stems removed

¼ cup freshly grated Parmesan cheese

Schneiders Thick Cut Bacon

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Directions

Set an electric pressure cooker to sauté function on medium heat; add olive oil and bacon to pot.  Cook, stirring, until the bacon is rendered and crisp, about 5 minutes. With slotted spoon, remove from pan to paper towel-lined plate.

Add onion and sauté until softened, about 3 minutes. Add sorghum and toast for about 3 minutes. Stir in broth and salt.

Close and seal lid; set manually to cook on high pressure for 40 minutes. Allow pressure to release naturally for 10 minutes; turn steam vent to venting position to release remaining pressure. Open lid and stir well.  

Stir in lemon juice, herbs and peas; top with watercress without stirring. Close lid and let stand until greens are tender, about 10 minutes.

Serve topped with reserved bacon and Parmesan cheese.

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Baked Ballpark Mac & Cheese

Ballpark Mac and Cheese

Baked Ballpark Mac & Cheese

Baked Ballpark Mac & Cheese

This twist on mac and cheese gets a savoury boost from all-beef wieners, crispy bacon and Dijon mustard. A crispy bread crumb topping brings it all together to make this the ultimate family favourite.

Servings

8

Preparation

30 Mins

Cook Time

20 Mins

Level

Ingredients

4 slices Schneiders Hickory Smoked Classic Cut Bacon, chopped

1 cup panko bread crumbs

¼ cup butter

4 Schneiders Juicy Jumbos All-Beef Wieners, sliced

⅓ cup all-purpose flour

3 ⅓ cups milk

2 tbsp Dijon mustard

½ tsp each salt and pepper

2 cups grated extra-old Cheddar cheese

12 oz (375 g) uncooked small pasta shells, cooked according to package directions and drained

1 tbsp chopped fresh chives

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Directions

In skillet, cook bacon over medium heat until crisp, 6 to 8 minutes. Add panko crumbs to bacon and fat, tossing to coat. Remove from heat and set aside.

In large saucepan, melt butter over medium heat. Add wieners; cook, stirring until light golden, 3 to 5 minutes. With slotted spoon, remove to plate.

Stir flour into butter. Cook, stirring often, until colour deepens slightly, about 2 min. Gradually whisk in milk. Cook, stirring, until thick enough to coat spoon, about 8 minutes. Stir in mustard, salt, pepper and cheese. Cook, stirring, until cheese is melted and sauce is smooth. Remove from heat. Stir in cooked pasta until coated. Scrape into lightly greased 2 qt (2 L) casserole dish; sprinkle with bacon topping.

Bake in 425°F oven until golden and bubbly around the edges, 20 to 25 minutes.

Sprinkle with chives before serving.

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Beet Apple Cabbage Relish Hot Dogs

Beet Apple Cabbage Relish Hot Dogs

Beet Apple Cabbage Relish Hot Dogs

Relish lovers rejoice – this exceptional garnish is truly worthy of our carefully spiced and naturally smoked wieners. Earthy beets, sweet apples, and crisp cabbage deliver a mix of flavours like nothing you’ve ever tasted before, to perfectly complement the smoky taste of our wieners fresh off the grill. Rain, shine or even snow – this is a recipe worth grilling for any time of year.

Servings

12

Preparation

15 Mins

Cook Time

1 Mins

Level

Ingredients

1 pkg Schneiders Classic Cheddar wieners

12 brioche buns

½ cup red cabbage, shredded

½ cup honey crisp apple, peeled and coarsely shredded

1 medium beet

2 teaspoons apple cider vinegar

1 Tablespoon good quality ranch dressing, plus extra for garnish

1 Tablespoon chives, finely sliced

Salt and pepper

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Directions

Preheat oven to 400 F.

Wrap beet in foil and place in a small baking dish. Bake for 30 to 45 minutes until the beet is tender.

Unwrap, let cool slightly, peel, and coarsely chop.

Fill a small pot with water, add enough salt so you can taste it and bring to a boil. Cook cabbage for 1 minute. Strain and shock in ice water. Once cool, squeeze lightly to get any excess water.

Chop beet, apple and cabbage finely on cutting board. Mix together in bowl.

Add cider vinegar, ranch dressing, chives and season with salt and pepper.

Grill wieners per package instructions, top with relish and drizzle with ranch dressing to finish.

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Bologna and Pineapple Musubi

Bologna and Pineapple Musubi

Bologna and Pineapple Musubi

Bologna and Pineapple Musubi

This bologna twist on a Hawaiian classic pairs seared bologna and sesame-glazed pineapple, sandwiched between layers of sushi rice and wrapped up with a strip of nori. The ultimate finger food!

Servings

12

Preparation

20 Mins

Cook Time

40 Mins

Level

Ingredients

2 tbsp reduced-sodium soy sauce

1 tbsp honey

½ tbsp sesame oil

4 slices Schneiders® Blue Ribbon Thick Cut Bologna, quartered

4 cups cooked sushi rice, cooled, divided

2 (¼ inch-thick) pineapple rings

1 tbsp toasted sesame seeds

4 sheets nori, cut into 2-inch strips (12 strips total)

1 green onion, thinly sliced

½ cup kewpie mayonnaise

2 tbsp sriracha

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Directions

Mix soy sauce, honey, and sesame oil and set aside.

Heat large skillet over medium-high heat; spray lightly with cooking spray. Cook bologna pieces, turning once, until browned, about 1 minute per side. Pour soy sauce mixture over bologna, stirring to coat with glaze; remove from heat and let cool.

Line 8-inch pan with plastic wrap, leaving several inches of overhang. Press half of the rice into pan with damp hands, compressing firmly into even layer.

Cut each pineapple ring into 6 sections. Top rice evenly with layers of glazed bologna and pineapple pieces. Cover with remaining rice, pressing with damp hands and using overhang of plastic wrap to compress. Sprinkle top with sesame seeds. Refrigerate for 15 minutes.

Using plastic wrap, transfer slab to cutting board. Slice 3 x 4 into 12 rectangles.

Wrap each rectangle, crosswise, with a nori strip, using a few grains of rice to stick the nori together if necessary. Arrange on platter and sprinkle with green onions.

Mix together kewpie mayonnaise and sriracha and serve as a dipping sauce alongside musubi.

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