Second House Recipes

50g Cheddar Cheese Dip Solution Powder Mix

150g Boiled Water

4pcs Hot dog sausage of your choice (We recommend Frankfurt)

4pcs Hot dog bread

4 Lettuce leaves

1 Pack Nachos

200g Cherry Tomatoes

200g Diced Tomatoes

150g Julienne Red Onions

50g Slices Green Onion

30g Diced Coriander

50g Slices Jalapenos

30g Juice Fresh Lemon

7g Salt

10g Black Pepper

40g Vegetable Oil

25g Olive Oil

For 4 Hot Dogs

For Cheddar Cheese Dip

STEPS

Boil the water, once it reaches boiling point, pour it into a bowl with the Cheddar Cheese Powder and whisk until smooth without lumps. Serve.

For Pico de Gallo

STEPS

Mix tomato, red onion, coriander with the lemon, Olive Oil, Black Pepper, salt, lastly add jalapeno, green onion on top.

For Frankfurt Hot Dog and Cherry Tomatoes.

STEPS

In a frying pan over medium-high heat the oil, roast the sausages and cherry tomatoes with salt and pepper. After they are roasted on each side, serve.