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Add in rum, butter, sugar, ice cream, and healthy dose of cinnamon, and you've got heartwarming wintertime magic in a glass. Get the Hot Buttered Rum recipe . Park Feierbach
History of Liquor Ice Cream. Liquor ice cream isn’t new. Ice cream soared in popularity during Prohibition. When Prohibition was repealed in 1933, it became trendy to add alcohol to desserts ...
Add onion and garlic; sauté until golden, about 5 minutes. Add 3/4 cup bourbon; boil until most of liquid is absorbed, 6 to 8 minutes. Whisk in 1/4 cup bourbon, ketchup, hot pepper sauce, tomato ...
Bone-in pork chops are cooked in a simple pan sauce made with bourbon, whole grain mustard, chicken stock and butter. Serve with mashed potatoes, polenta, noodles or even just crusty bread to soak ...
Peanut Butter Blossoms. As the story goes, a woman by the name of Mrs. Freda F. Smith from Ohio developed the original recipe for these for The Grand National Pillsbury Bake-Off competition in 1957.
The menu included fried chicken, smash burgers, [4] a meatloaf sandwich, cornbread, [5] salads (including cabbage and Caesar varieties), [3] ice cream and cocktails. [6] Holler also served mini corn dogs , jalapeño poppers , pork cigars with carrots, mushrooms, and jalapeño jelly, as well as bruschetta with feta , herbs, olives, and tomatoes.
In a cocktail shaker, combine Baileys, bourbon, chocolate liqueur, Kahlúa, and milk. Fill shaker with ice, cover, and vigorously shake until outside of shaker is very frosty, about 20 seconds ...
To make basic eggnog, you begin by separating the egg yolks from the whites. Next, you whisk the egg yolks and sugar together in a bowl, then add the milk, cream and spices.