Make this recipe a recipe that people in that category can eat. categories: ['gluten_free'], recipe: in skillet, saute celery in butter for 5 min. add onions; saute 5 min. place in a large bowl; set aside. cut hot dogs lengthwise into 1/4s, then cut into 1/3s. in the same skillet, saute hot dogs for 5 min. or until lightly browned; add to vegetables. set aside 1 cup. in a large bowl, combine eggs, milk, sage and pepper. add the remaining hot dog mixture. stir in corn bread mixes. add 1 1/2 cup cheese. spread into a shallow 3 quart baking dish. top with reserved hot dog mixture and remaining cheese. bake, uncovered, at 400 degrees for 30 min. or until golden brown. notes : i just use my own corn bread recipe.

Target recipe: preheat your oven to 450 degrees. pour your chili into a 9" x 13" pan. if the sauce doesn't comfortably cover the pan mix in a 1/4 cup of ketchup. cut up the hot dogs and mix into the chili. make sure the hot dogs have at least some chili sauce on them or they will burn. put as many frozen tater tots on top of mixture as they will fit without overlapping. a uniform pattern cooks better and faster. bake for 30 minutes or until tots are golden brown. reduce the heat to 350 degrees. lightly dust with salt and pepper to taste. sprinkle the cheese on top of the tots and bake for another 10 minutes or until the cheese begins to brown.