he lemon juice, honey & the hot chicken stock. Mix the remaining
ill be melted and milk hot when it is ready.
In a small saucepan, warm the Poire William and the brandy very gently over low heat.
Transfer to two large warmed balloon glasses.
Dissolve sugar in the hot coffee and pour into the liqueurs, stirring to combine.
Float the cream over the top of each toddy; garnish with a slice of fresh pear.
Do not stir - just sip and savor!
Add all ingredients to a hot toddy mug and stir.
Garnish with a cinnamon stick and a lemon curl.
Enjoy!
Dissolve sugar with 2 tbsp. hot water.
Add rest of ingredients and add hot water to taste.
Place the whisky - Honey - Tea bag(s):
in a large microwave safe mug with 1 cup of Very Hot water.
NOTE: microwave if it's not hot enough, place in the microwave for 1 minute or until it is piping hot, but not boiling.
Add the honey.
Pour the hot water into the mug over the spoon you used for the honey to get off the last little drops.
Add the lemon juice and stir well.
Add the lemon slice and serve.
Preheat an Irish coffee glass with 3/4 cup hot water, then discard.
Pour honey and bourbon into the preheated glass and top with 3/4 cup hot water. Garnish with a lemon twist.
Put 6 oz. water and tea bag in a microwave safe cup in microwave until hot and let it steep for a few minutes.
Remove tea bag. Pour in honey, wiskey and lemon juice.
Stir and add sugar if needed.
Sip away and feel better!
Squeeze a piece of lemon (1 tablespoon) into a microwave-safe mug.
Add the spoonful of honey, whiskey and hot water.
Microwave until piping hot (maybe 30-45 secs).
Add spices to taste.
Chase that cold away!
In an 8-ounce mug, place sugar syrup, cinnamon and your choice of whiskey, rum or brandy.
Fill mug with hot water.
Impale over edge of mug the lemon slice, studded with cloves.
br>While it is still hot, fill a food processor with
n pan, add Franks Red Hot, pepper and garlic powder. Be
ll-purpose Greek seasoning and hot sauce. Soak fish in milk
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.
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.
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
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.