Sunday, September 18, 2011

Frankfurters and Noodles

Doesn't "Frankfurters and Noodles" sound fancier than Hotdogs in spaghetti?  Well, that's what I made last night!  I found a great recipe in my Culinary Institute of America cookbook that took hot dogs to the next level!  They were cooked in onion and tomatoes with Italian spices and then added to the pasta.  I was a little skeptical, but it turned out really good!  Who knew?

Hot dogs, onions, and spices!

The finished product!

Frankfurters and Noodles

1 pound frankfurters, cut in half diagonally
1 small onion, chopped
1/2 tsp. basil
2 Tbsp. butter
1 can cream of celery soup
1/2 cup milk
1 (15 oz.) can diced tomatoes, drained
2 cups wide egg noodles, cooked
2 Tbsp. chopped fresh parsley

In a large skillet, brown frankfurters and onion in butter over medium high heat.  Cook until onion is translucent.
Stir in basil, cream of celery soup, milk, and diced tomatoes.  Heat through, stirring occasionally.
Add pasta, tossing to coat.  Spoon into bowls, topping with parsley.

Recipe adapted from Culinary Arts Institute Cookbook