267362 single serving hot buttered Recipes

  • Hot Buttered Rum
    butter, qts. water, cinnamon sticks, ground nutmeg and
    4 More
    butter, qts. water, cinnamon sticks, ground nutmeg, vanilla, salt, brown sugar, captain morgan spiced rum
    9 ingredients
  • Hot Buttered Rum
    butter, softened, sugar, brown sugar and
    6 More
    butter, softened, sugar, brown sugar, vanilla ice cream, softened, ground cinnamon, ground nutmeg, boiling water, rum
    15 min, 9 ingredients
  • Single Serve Hot Chocolate, Fast!
    water, nonfat dry milk powder, non-dairy coffee creamer and
    1 More
    water, nonfat dry milk powder, non-dairy coffee creamer, nesquik instant chocolate drink mix
    3 min, 4 ingredients
  • Single Serving Hot Cocoa
    milk, sugar, cocoa powder, vanilla, cinnamon and
    1 More
    milk, sugar, cocoa powder, vanilla, cinnamon, cream or marshmallow (toppings) (optional)
    1 min, 6 ingredients
  • Eggless Chocolate Cake (Single Serve and Microwaved)
    butter (room temp .), sugar, vanilla, cinnamon and
    3 More
    butter (room temp .), sugar, vanilla, cinnamon, self rising flour, milk, cocoa
    6 min, 7 ingredients
  • Hot Roast Beef Commercials
    i use a 3 1/2 to 4 lb chuck roast, well marbelized with f... and
    30 More
    i use a 3 1/2 to 4 lb chuck roast, well marbelized with fat, and if you can find a bone-in roast, that s better yet (but it s almost always boneless chuck that you find at the grocer). i like to quickly rinse the roast in cold water just before i lay it on the cutting board to coat it with seasoned flour. place the following ingredients in a small baggie and shake the closed bag to mix it up, flour, salt, garlic salt, crazy mixed-up salt (if you can tsp get this seasoning, use seasoned salt instead, but jane s is by far the best), pepper, use your hands to generously pat the seasoned flour into the roast, on both sides, flipping the roast a couple times and repeating the process., in a dutch oven or roasting pan large enough to hold the roast, heat 1 tbsp oil over medium high heat - you want your pan and oil to be hot enough to sear the roast well when you put it in the pan. when the oil is just about to the smoking point, put the roast in and cover the pan. let the meat sear until nicely browned on the bottom, then flip the roast. let it sear for a minute or two on the second side, then add, beef stock (i much prefer the boxed stock to the canned broth - it just seems to give the gravy a much richer taste in the end), cover the roasting pan and place it in a pre-heated 300 degree oven. roast for 4 to 5 hours, until the meat is fork tender and falls apart easily. i check the roast each hour, quickly opening the lid, just to make sure the stock has not evaporated. as long as your pan has a good seal on it, this shouldn tsp happen. but if necessary, add more stock to the pan., an hour before the roast is done , prepare the mashed potatoes. peel 6 large red potatoes (these work better - at least for me - because they are much moister than the russets, so the mashed potatoes are creamier); cut into 1/4th, and place them in a large saucepan - rinse the cut potatoes 2 times in cold water, then cover them in fresh cold water and place the pan over medium high heat; boil until tender. this is usually about 30 minutes, but it depends on the size of your cuts, so just cook them until you can easily insert a fork into a potato. drain potatoes well, reserving 1 cup of the water for the gravy. add the following to the hot potatoes, butter, sour cream, milk, salt, crazy mixed up salt (use regular salt or garlic salt if jane s salt is not available), pepper, i use a hand masher , but you can use an electric mixer or however you chose to mash the potatoes into a creamy yet firm texture. add more milk if potatoes are too stiff. place the mashed potatoes in a buttered casserole dish, cover with foil, and place in the oven to keep warm while you make the gravy., prepare the gravy, melt 2 tbsp butter, stir in 1/4 cup flour to make a paste, stir in enough beef stock to thin the paste enough to pour., finished roast from the pan and place it on a plate; cover meat with foil to keep warm., place the roasting pan over a medium flame and bring the liquid to a gentle boil (i usually seem to have about 1 1/2 to 2 cups liquid in the pan when the roast is done - if you have less, just use the beef stock to increase your liquid)., use a whisk to gradually whisk in the butter/flour/stock liquid., add 2 tbsp beef base - i use tone s (i prefer beef base to buillon - has a richer flavor and is really worth having on hand, but if you can tsp find this, try knorr s beef buillon extra large cubes), add the 1 cup of reserved potato water, add 1/2 cup beef stock, taste the gravy and see if you want more seasoning. i usually find i don tsp need to add anything at this point, since i have the seasoning from the flour coating and the stock and the beef base. if you think you need more seasoning, add salt and pepper to your taste. beef base will also give you more saltiness., keep the gravy warm while you uncover the meat and use 2 forks to pull the meat apart into small to medium chunks., you are now ready to assemble...
    5 hour , 32 ingredients
  • Hot Milk Cake
    eggs, sugar, flour, salt, baking powder, butter, milk, hot and
    2 More
    eggs, sugar, flour, salt, baking powder, butter, milk, hot, butter, melted (to brush top of cake), cinnamon-sugar mixture
    45 min, 9 ingredients
  • Hot Buttered Coffee
    brown sugar, butter, softened, vanilla extract and
    7 More
    brown sugar, butter, softened, vanilla extract, ground cinnamon, ground nutmeg, ground allspice, hot brewed coffee (french or other dark roast ), cinnamon sticks and whipped cream, optional
    15 min, 10 ingredients
  • Hot Buttered Toffee Coffee
    coffee mocha ice cream, hot coffee, butterscotch topping and
    3 More
    coffee mocha ice cream, hot coffee, butterscotch topping, almond liqueur, toffee pieces or 1 tbsp chopped chocolate-covered english bar
    3 min, 6 ingredients
  • Hot Butter Your Buns With Buttered Rum in a Crock Pot
    brown sugar, butter, salt, cinnamon sticks, cardamom pods and
    5 More
    brown sugar, butter, salt, cinnamon sticks, cardamom pods, fresh ground nutmeg, dark rum or 2 cups spiced rum, heavy cream , whipped, ground nutmeg, for topping, cinnamon stick
    10 min, 11 ingredients
  • Nee's Hot Buttered Rum Cake
    butter, softened, sugar, eggs, all-purpose flour and
    9 More
    butter, softened, sugar, eggs, all-purpose flour, baking powder, baking soda, salt, buttermilk, vanilla extract, sugar, butter, water, light rum (you can use up to 1/2 cup)
    3 hour , 13 ingredients
  • Hot Buttered Rum Mix Hot Buttered Rum Mix
    butter, brown sugar (about 1 1/8 cups tightly packed) and
    5 More
    butter, brown sugar (about 1 1/8 cups tightly packed), cinnamon, nutmeg, ground ginger, real vanilla
    10 min, 7 ingredients
  • Hot Butter Rum Hot Butter Rum
    butter softened, brown sugar, confection sugar and
    3 More
    butter softened, brown sugar, confection sugar, vanilla ice cream softened, nutmeg, cinnamon
    6 ingredients
  • Hot Buttered Rum Muffins Hot Buttered Rum Muffins
    butter, softened, sugar, eggs, all-purpose flour and
    7 More
    butter, softened, sugar, eggs, all-purpose flour, baking powder, salt, ground nutmeg, milk, rum, divided, sugar
    11 ingredients
  • Hot Buttered Cider Mix Hot Buttered Cider Mix
    butter, softened, brown sugar, honey, ground cinnamon and
    5 More
    butter, softened, brown sugar, honey, ground cinnamon, ground cardamom, apple cider or juice, apple brandy , optional
    15 min, 9 ingredients
  • Single-Serve  breakfast  Baked Ziti Single-Serve breakfast Baked Ziti
    uncooked elbow macaroni , cooked according to box instruc... and
    7 More
    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)
    14 min, 8 ingredients
  • Hot Sausage Hors Doeuvres Hot Sausage Hors Doeuvres
    hot sausage hors d'oeuvres, ground chuck, italian sausage and
    7 More
    hot sausage hors d oeuvres, ground chuck, italian sausage, oregano, garlic powder, worcestershire sauce, processed cheese spread, velveeta ), loaves party rye bread, brown and drain ground chuck and italian sausage, add spices. cube cheese and stir into meat until melted. spread approximately 1 tbsp of mixture on each piece of bread. place single layer of cookie sheet. cover with foil. bake at 350of. for 15 minutes. serve hot.
    15 min, 10 ingredients
  • Emergency Hot Buttered Cider Emergency Hot Buttered Cider
    hot spiced cider mix, captain morgan spiced rum
    18 min, 2 ingredients




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