Then spoon the buttered rum sauce,
a teaspoon at a time over each cupcake.
Not exact matches
Recipe
at a glance 5 stars 1 review
time:
over 5 hrsserves / makes: 8recipe id: 75522cook method: stovetop, crock pot ingredients 1 pound dried navy beans6 ounces slab bacon, diced1 large onion, chopped1 green bell pepper, cut in 1 / 4 - inch dice1 red bell pepper, cut in 1 / 4 - inch dice1 can (28 ounce size) plum tomatoes, chopped, with their juices1 / 2 pound honey - baked ham, in 1 / 4 - inch dice1 smoked pork chop, in 1 / 4 - inch dice1 cup ketchup3 / 4 cup packed dark brown sugar1 / 4 cup honey1 / 4 cup dark molasses1 tablespoon Worcestershire sauce1
teaspoon dry mustard salt, to taste directions Wash beans and soak overnight in enough cold water to cover by 2 inches.
Make each serving one
at a
time: Heat two
teaspoons of the oil in a wok
over high heat.
Using 2
teaspoons oil per batch, cook 4 patties
at a
time in a large nonstick skillet
over medium heat until evenly browned and heated through, about 4 minutes per side.
Form patties 1/3 cup
at a
time and fry
over medium heat in a few
teaspoons of olive oil, about 2 - 3 minutes on each side, or until browned.
This should be done slowly by adding just a few
teaspoons of rice cereal
at first, and progressing to solid foods
over time.
Add water one
teaspoon at a
time until just thin enough to drizzle
over the muffins.
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