Ingredients
1 ounce dark rum
1 ounce brandy
1 teaspoon superfine sugar
milk
nutmeg
Glass Type: mug
Instructions
Stir well, then pour into a glass mug and fill with very hot milk. Add a few grains of nutmeg.
Hot
Homemade Hot Sauce
This homemade hot sauce makes good use of the bountiful tomatoes, onions and peppers in your garden or farmers’ market. Adjust the heat to your preference: in our tests, two habaneros yielded a pleasantly spicy sauce without excessive heat—take it up a notch for spicy-food fans by adding extra hot peppers.
RECIPE OVERVIEW
Serves 43 Prep Time 30 min. Total Time 120 min.
Nutrition Profile: Diabetes Appropriate Healthy Weight Heart Healthy Low Calorie Low Carb Low Cholesterol Low Sat Fat Low Sodium
INGREDIENTS
2 tablespoon extra-virgin olive oil
1 cup diced onion
2 medium chile peppers, such as poblano, New Mexico or Anaheim, diced
2-4 habanero peppers, or other small hot chile peppers, stemmed, halved and seeded (see Tip)
4 cloves garlic, minced
1 pound tomatoes, diced (about 3 cups)
1 cup distilled white vinegar
2 teaspoons salt
1-3 teaspoons sugar
COOKING DIRECTIONS
Step 1
Heat oil in a large saucepan over medium-high heat. Add onion, chile peppers, habaneros to taste and garlic and cook, stirring, until the onion is soft and beginning to brown, 3 to 4 minutes.
Step 2
Reduce heat to medium. Add tomatoes, vinegar, salt and sugar to taste. Cook, stirring occasionally, until the tomatoes begin to break down, about 5 minutes.
Step 3
Carefully transfer the tomato mixture to a food processor or blender. Puree until smooth. (Use caution when pureeing hot ingredients.) Set a fine-mesh sieve over a medium bowl; pour the pureed mixture through the sieve, pushing on the solids with a wooden spoon to extract all the liquid. (Discard solids.) Let the sauce cool to room temperature, about 1 1/2 hours.
RECIPE TIPS
Tip: The membranes that hold the seeds are the spiciest part of chile peppers (that’s where the capsaicin is). The seeds pick up some spiciness by association. You can customize the heat of salsa or hot sauce by using some or all of the seeds along with the flesh of the pepper and tasting as you go. Be sure to wash your hands thoroughly after chopping hot peppers or wear rubber gloves.
Hot Fudge Pie Recipe
HotTug
Hot tubs/jacuzzis are common on upper-class seafaring vessels, but what if your vessel was literally a hot tub? In that case, you’d be sailing along in a Boat (€11,450; roughly $14,800 and up). This ingenious little boat is made from wood and fitted with glass fiber reinforced polyester, uses a stainless steel stove with a single wall pipe to keep the water as warm as you like, and is powered by either an electric or standard outboard motor. Used to having company in the water? Not to worry, as this boat can hold six to eight people.
Saturnia Hot Springs (Southern Tuscany, Italy)
Sweet ‘n ‘ Hot Glazed Salmon
1 1/2 cups apricot nectar
1/3 cup chopped dried apricots
2 tablespoons honey
2 tablespoons reduced sodium soy sauce
1 tablespoon grated fresh ginger
2 cloves garlic, minced
1/8 teaspoon cayenne pepper
1/4 teaspoon ground cinnamon
1 (3/4 pound) salmon filet without skin
1. Bring a large pot of lightly salted water to a boil. Add ziti pasta, and cook until al dente, about 8 minutes; drain.
2. In a large skillet, brown onion and ground beef over medium heat. Add spaghetti sauce, and simmer 15 minutes.
3. Preheat the oven to 350 degrees F (175 degrees C). Butter a 9×13 inch baking dish. Layer as follows: 1/2 of the ziti, Provolone cheese, sour cream, 1/2 sauce mixture, remaining ziti, mozzarella cheese and remaining sauce mixture. Top with grated Parmesan cheese.
4. Bake for 30 minutes in the preheated oven, or until cheeses are melted.
My Words My Journey 