Randy's Presure Cooker " Ball Park Dogs "

Total Time: 12 mins Preparation Time: 5 mins Cook Time: 7 mins

Ingredients

• 2 regular hot dogs
• 1 medium onion, finely cubed
• 2 tablespoons butter or 2 tablespoons canola oil
• 2 hot dog buns
• 1/4 teaspoon garlic powder
• 1/4 teaspoon seasoning salt
• 1 1/2 cups water

Recipe

• 1 put butter or oil in pressure cooker on medium heat and brown onion.
• 2 take onion out and put into loosely wrapped tin foil bowl, at this time i like to sprinkle the onion with the garlic powder and seasoning salt and mix (just my preference, but adds flavor.).
• 3 add tibet and pan to pressure cooker with 1-12 cups of water and turn heat to high.
• 4 with a sharp knife put 1/8" deep max. slices (length wise) in the hot dogs, around the hot dogs, about 1/4" apart on all the hot dogs.
• 5 at this point you can prinkle what ever spices you prefer on the dog, ( i leave plain and rely on the onion and topping for spice).
• 6 place the hot dogs, and loosley open wrapped seasoned onions on the pan, close cooker and bring to 10lb. pressure. (if using 15 lb. reduce time to 6 minute aproximatly.).
• 7 cook between 6 to10 minute (depending on how many hot dogs and pressure setting.) this sounds like a long time, but they turn out great.
• 8 use the cold water cooling to reduce pressure.
• 9 the hot dogs will be 2 to 3 times the original size, this is good.
• 10 remove hot dogs and onions from cooker, put dogs on a plate and cover with tin foil and allow to rest for 5 to 10 minute close foil on onions to keep warm.
• 11 mean while brown or steam buns as you like, add onions from tin foil and what ever condiments you want -- mustard -- ketchup -- etc. to bun. (i microwave buns with 1/2 cheese slice on each side for 20 sec.) and add toppings and onion.
• 12 add hot dog and enjoy the ball game -- .