26 hot single Recipes

apples, white sugar, ground cinnamon, vanilla extract, water, brown sugar, sliced almonds, recipe pastry for a 9 inch single crust pie

dry yeast, sugar, warm water (not hot ), melted butter, cooled slightly, warm water, salt, flour, cornmeal, egg white, slightly beaten

butter, brown sugar, sugar, dark jamaican rum, creme brulee flavored ice cream, ground cinnamon, simmering water, ground nutmeg

hot cooked cut green beans, drained, diced tomato, kraft 2% milk singles american cheese, cut into quarters, milk, dried oregano leaves

recipe pastry for a 9 inch single crust pie, white sugar, ground cinnamon, ground nutmeg, salt, butter, melted, ground ginger, hot milk, butternut squash, eggs

sheets phyllo dough, thawed if frozen, reduced-fat hot dogs , such as ball park lite beef franks, each cut into 3 pieces, skim milk, reduced-fat cheddar singles, roughly chopped, reduced-sugar ketchup , such as heinz, yellow mustard

vegetable oil, fresh asparagus, trimmed and cut into 1/2-inch pieces, salt, canadian bacon, cut into 1/2-inch dice, grated onion, garlic, pressed, eggs, heavy cream, biscuit baking mix (such as bisquick), butter, softened, grated parmesan cheese, dijon mustard, salt, ground black pepper, hot pepper sauce, prepared 9-inch single pie crust, shredded colby-monterey jack cheese

milk, cream of wheat (hot cereral), butter, softened (or margarine), sugar, vanilla, graham wafers, about 50 single enough to cover the pan in 3 layers, cream cheese frosting, using your favorite recipe see note in directions

uncooked elbow macaroni , cooked according to box instructions, olive oil cooking spray, egg substitute or 1 egg, cheddar cheese, salsa, salt, pepper, hot sauce (optional)

cubed cooked chicken, chopped shucked raw oysters, butter, melted, salt, pepper, unbaked pie crusts, light cream (single cream) or 2 cups half-and-half, butter, plain flour, dry mustard

hot roll mix, ground cinnamon, ground allspice, grated lemon rind, equal for recipes, equal sweetener, equal spoonful, egg, margarine, fat-free sour cream, water, sliced almonds, toasted, mixed fruit filling (recipe below ), combine flour and yeast from hot roll mix in medium bowl; add spices, lemon rind, and equal and mix well. stir in remaining ingredients, except mixed fruit filling and almonds, to make a soft dough. knead dough on lightly floured surface until smooth, about 5 minutes. cover dough with bowl; let stand 15 minutes., divide dough into 2 equal pieces. roll 1 piece on floured surface into rectangle 20x6 inches. spread (1/2) the mixed fruit filling over dough, to within 1 inch of edges. roll up dough, beginning with long edge., place dough , seam side down, on greased cookie sheet; shape into a heart, pinching ends together with scissors, cutting through center of dough and leaving top and bottom of heart uncut. gently open cut surfaces of dough to expose the filling. repeat with remaining dough and filling. let stand in warm place until double in size, about 45 minutes., bake coffeecakes in preheated 350of oven until dough is browned , about 15 minutes. slide coffeecakes onto wire racks to cool. sprinkle with almonds., coffeecakes can also be made into horseshoe , ring, or other desired shapes. after forming, cut dough as directed above in recipe., a single dried fruit such as apricots , pears or apples can be substituted for the mixed dried fruit, if desired.

milk, brown sugar, cinnamon stick, rum (i prefer dark but suit yourself), butter, nutmeg (to garnish )

poblano chile casserole with corn and cheese, fresh poblano chiles, butter, yellow onion, chopped, garlic cloves, minced, fresh corn kernels, or frozen thawed (from about 6 ears or two 10-oz packages), grated manchego or monterey jack cheese, cooked white rice, crema or sour cream, red salsa (see recipe below ), grated queso anejo or parmesan cheese, char chiles over gas flame or under broiler until blackened on all sides. enclose in plastic bag and let stand 10 minutes. peel chiles. starting at stem end, carefully cut 1 slit down length of each chile, leaving stems and tops intact if possible. carefully remove seeds and veins from chiles., preheat oven to 350 degrees f. melt butter in heavy large saute pan over medium heat. add onion and saute until translucent, about 5 minutes. add garlic and saute 1 minute longer. add corn and saute 2 minutes. season to taste with salt and pepper. cool completely. stir in manchego or monterey jack cheese. stuff chiles with corn mixture., butter 15x10-inch baking dish. place rice in prepared dish. nestle stuffed chiles in single layer into rice. mix crema and red salsa in medium bowl; pour over chiles and rice. sprinkle with anejo cheese., bake until chiles are heated through and sauce bubbles, about 25 minutes (about 40 minutes for refrigerated casserole)., red salsa, vegetable oil, yellow onion, thinly sliced, garlic, sliced, fresh jalapeno chili pepper, stemmed, seeded and thinly sliced, salt , or to taste, canned plum tomatoes with their juices, in a saucepan over medium heat , warm the vegetable oil. add the onion and saute until soft, about 10 minutes. add the garlic, chili pepper and salt and cook for 2 minutes longer. add the tomatoes and their juices and reduce the heat to low. cook the tomatoes, stirring occasionally to break them up, until soft and the juices have reduced by half, 10-15 minutes., let cool slightly , then transfer to a blender. puree until smooth, then strain through a sieve placed over a bowl. set aside to cool completely for use as a table salsa. or reheat gently over low heat to use hot. to store, cover tightly and keep in the refrigerator for up to 4 days or in the freezer for up to 1 month.

holy grit balls, cooked grits (cooked according to package directions), american cheese, sliced green onions (more or less to taste)(single not the whole bunch! lol), salt and pepper to taste, butter, half and half, garlic powder, couple of dashes of hot sauce (more if you want a hotter version), other cajun blend, mexican blend shredded cheese, egg wash, egg, milk, hot sauce, breading, italian style bread crumbs, coarse ground black pepper, cream sauce, butter, heavy cream, leaves from celery (i used about 2 tsp), few dashes of hot sauce, oregano (i used dried), garlic salt, other cajun blend, if you want you can add a little diced jalapeno to spice it up!), vegetable oil for frying

mile high lemon meringue secrets, lemon meringue pie may be an american classic , but it can be tricky to prepare. there s the crust with all its issues, then the tart filling and the meringue itself, which is all too prone to weeping. and that topping is never, ever as tall and fluffy as we would like. we wanted to figure out how to make a perfect lemon meringue pie with a sky-high topping. here s what we discovered, make the meringue with a hot sugar syrup (what the professionals call italian-style meringue). this ensures that the meringue is cooked through and stable enough to be piled high on top of the filling. the addition of a little cream of tartar to the egg whites while mixing also helps to stabilize the meringue.flavor the filling with both lemon zest and lemon juice for the brightest citrus flavor. remember to strain the filling to remove the zest, which would mar the otherwise silky smooth filling.use a rubber spatula to spread the meringue over the filled pie, making sure to stick the meringue to the edge of the pie crust to prevent the topping from shrinking. once all the meringue is on the pie, use the spatula to make the spikes and peaks of meringue., all-purpose flour , for dusting, brisee (pie dough) for 1 single 9 inch pie crust, egg, heavy cream, cornstarch, cake flour, salt, sugar, egg yolks, lightly beaten, fresh lemon juice, lemon rind, unsalted butter, cut into small pieces, egg whites, sugar, salt

half-and-half (or 2% milk), liquid coffee creamer (international delight french vanilla ), nonfat dry milk powder, sweetened cocoa powder (swiss miss hot cocoa mix, milk chocolate), instant coffee crystals (or powder ), jello instant vanilla pudding mix (jello singles pudding packet dry powder), ice cubes

fresh hot chilies (unseeded) or 8 dried chilies (of single type or mix for complex flavors) or 1-oz. dried mushrooms such as porcini or shiitake, olive oil

pork spareribs , cut into single-ribs (or bite-size portions), diced tomatoes, undrained, kraft sun-dried tomato vinaigrette dressing, soy sauce, garlic powder, hot cooked rice (instant rice), butter , to taste