|Sunset Recipe Annual 2002|
|by Sunset Magazine and Sunset Books|
Sunset has been a leading authority on cooking and entertaining for generations. 1.
1 - 10 of 34 for homemade red hots
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Remove skins from sausage and combine with ground beef in a heavy skillet with onions, peppers, garlic and olive oil. Brown over medium high heat, ...
Brown hamburger with ... spoon. Now the red wine should be ... to almost a boil and then place on low heat for about 1 1/2 hours. Makes 14 to 17 quarts.
Core, peel, slice ... As they begin to mush, throw in a handful of cinnamon Red Hots or a Fire Ball. Serve warm. Aren't you sorry you didn't cook more?!
Mix ingredients for Taco Seasoning and set aside in a small bowl. Separate chuck and brown in a pan, drain all fat. Add the water and evenly shower ...
Get a small pot and set the fire on low. Open Rotel and pour into pot. Let simmer for about 5 minutes. Then add spices in the order given. At this ...
Heat all ingredients together until it comes to a boil, reduce heat to low and simmer for 10 to 15 minutes. This recipe can be frozen in small ...
Pour hot water over cinnamon ... firm. Spread the blended mixture over the firmed Jello and then pour the rest of the Jello and then let set until it's firm.
Save water and add to finished product if that flavor is desired. NOTE: In traditional Italian recipes, chopped onions and Arborio rice are sauteed ...
Can be made ... add cinnamon and red hots after the mixture ... and has become brown in color. Continue cooking until the butter consistency is reached.
STEP 1: Peel ... and get it hot, dump in ... BEANS ain't chili. Makes 7 to 8 quarts or 28 to 32 (8 oz.) servings. Don't forget the ice cream for dessert!
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