Use any hot roll recipe.
Add a little flour to make dough stiff.
After shaping, let rise not quite double.
Bake 30 minutes in a 275\u00b0 oven.
Cool and store in airtight bags.
Can store in refrigerator for up to 2 weeks.
Bake at 425\u00b0 for 5 to 7 minutes.
Place ham and turkey on toast.
Pour on Cheese Sauce.
Place tomato and bacon on top.
Bake at 350\u00b0 for 15 minutes.
Garnish with cheese.
Makes 1 Hot Brown.
dd flour, garlic salt, and hot sauce; cook, stirring constantly, for
OIL!).
It will be brown all the way through and
ll-purpose Greek seasoning and hot sauce. Soak fish in milk
Brown beef and onions in frying pan.
Add all ingredients into a crock pot; simmer on high for 4 hours or simmer on stove top for 1hour.
When ready to serve, top with cheese and dip with tortilla chips.
br>While it is still hot, fill a food processor with
n pan, add Franks Red Hot, pepper and garlic powder. Be
Cream together butter or shortening, sugar and egg.
Sift together flour, baking powder, cinnamon, ginger, salt and cloves. Combine hot water and molasses.
Add dry ingredients alternately with the liquid mixture a little at a time, beating after each addition.
Bake in a greased paper-lined 9 x 9-inch pan and bake at 350\u00b0 for 45 minutes.
Serves 16.
Serve with whipped cream or other whipped topping.
Add hot dogs to cold salted water and bring them up to a boil. Turn them off and keep them warm in the hot water.
Serve warm.
For an added kick of flavor try splitting the boiled dogs almost all the way in half. Open them up and add to a hot pan which a little olive oil has been added. Cook over medium heat until brown on both sides.
o make them flat. Sprinkle brown sugar over them, one teaspoon
Broil or deep fry wings to a golden brown.
Meanwhile combine the Frank's Red Hot, horseradish and Crown Royal in a saucepan and bring to a light simmer over low heat.
Place cooked wings in crockpot, pour sauce over wings and heat on low for 1-2 hours.
Serve with Ranch or Bleu Cheese dressing and celery sticks.
Combine meat, onion and garlic in a large skillet.
Cook until meat is light brown.
Add remaining ingredients (except for beans) and bring to a boil.
Reduce heat and simmer 1 hour.
Add beans (as many as desired) and heat until hot.
Recipe may be halved. Serve with grated cheese, lettuce and sour cream.
Good with Mexican corn bread.
Stirring occasionally, cook slowly for 1 hour.
Brown 2 pounds of chuck (ground) or deer (ground) meat.
Add to mixture.
Then add:
Just before serving your favorite hot chile recipe, add one square of chocolate for each quart of finished chile.
Stir vigorously (it will rise).
No one will guess that the distinctly Mexican flavor is chocolate.
In top of a double boiler, put milk, chocolate and salt.
Cook over rapidly boiling water, stirring often, until thickened. Remove from heat.
Slowly stir in hot water until sauce is of desired thickness.
Stir in vanilla extract.
Makes delicious hot fudge sundaes!
Can be stored in refrigerator and reheated as needed.
auce:
Melt butter. Add hot sauces, soy sauce and peppers
Place the ground chocolate into each mug.
Stir in very hot milk.
Top with whip cream, if desired.
ven's broiler. For each Hot Brown, place two slices of toast
1. Mix all ingredients together in large bowl.
2. Place in greased 9x13 glass dish.
3. Bake at 350 for an hour or until center is bubbly and top is slightly brown.