Preheat the fryer. Fill a stock pot 3/4 of the way full with water and bring to a boil. Add the hot dogs, reduce the heat to a simmer and cover. Cook until the hot dogs are plump, about 6 to 8 minutes. Fry the potatoes until golden brown, about 4 to 6 minutes, stirring occasionally for even browning. Remove and drain on paper towels. Season with salt and pepper. Place the hot dogs in the buns. Start topping the hot dogs with 2 tablespoons of each: onions, tomatoes, mustard and relish. Top with sport peppers to taste and sprinkle a little celery salt on top. Place each hot dog in the center of a piece of deli wrap. Place the fries next to the hot dog. Wrap the dog and the fries up tightly and serve. Yield: 8 servings Recipe courtesy of Emeril Lagasse, 1999 Per serving: 1275 Calories (kcal); 13g Total Fat; (8% calories from fat); 33g Protein; 278g Carbohydrate; 0mg Cholesterol; 5043mg Sodium Food Exchanges: 11 Grain(Starch); 1 1/2 Lean Meat; 2 1/2 Vegetable; 0 Fruit; 1 Fat; 6 1/2 Other Carbohydrates Recipe by: EMERIL LIVE SHOW #EM1C44 Converted by MM_Buster v2.0n.
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|Serving Size: 1 Serving (2235g)|
|Recipe Makes: 1|
|Calories from Fat: 405 (14%)|
|Amt Per Serving||% DV|
|Total Fat 45g||60 %|
|Saturated Fat 8g||40 %|
|Monounsaturated Fat 16.6g|
|Polyunsanturated Fat 15.8g|
|Cholesterol 20.2mg||6 %|
|Sodium 7735mg||267 %|
|Potassium 5503.3mg||145 %|
|Total Carbohydrate 545.9g||161 %|
|Dietary Fiber 37.5g||150 %|
|Sugars, other 508.3g|
|Protein 89.1g||127 %|
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Calories per serving: 2855
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