Time 25m Yield 4 serving(s) Number Of Ingredients 7 Steps:
Stir the sugar and 2 tablespoons of the water together in a heavy-bottomed saucepan. Cover and bring to a boil over medium heat. Uncover and continue to cook, swirling the pan but not stirring, until the sugar is a dark golden caramel, 7 to 10 minutes. (It should smell slightly burnt.). Pull pan from the heat and carefully pour the 1/4 cup water into the caramel. Take care; it may spatter a lot. Whisk until smooth and allow to cool. (The burnt caramel can be held for up to 2 weeks at room temperature.) When ready to serve: Put 3 tablespoons of the burnt caramel into 4 mugs or cups and top evenly with the chopped chocolate. Bring the milk to a simmer in a medium pan over medium heat. Pull pan from the heat and add the Goldschlager and rum; pour over the chocolate. Serve El Dorado Hot Chocolates with a spoon to stir the layers together. Cook’s Note: Goldschlager is a cinnamon flavored liqueur with small flecks of edible gold.
Time 5m Yield 4 to 6 cocktails Number Of Ingredients 5 Steps:
Add the tequila, mezcal, agave, bitters and 1/4 ounce water to a large cocktail shaker filled with ice. Shake vigorously for 30 seconds and pour into ice-filled cocktail glasses. Garnish with the grapefruit twists.
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Time 50m Yield 6 serving(s) Number Of Ingredients 14 Steps:
Brown ground beef in large skillet, stirring until crumbly. Add onion, salt, pepper, garlic salt and powder, tomato sauce, catsup and olives, mixing well. Simmer until onions are tender, stirring frequently. Combine sour cream, cottage cheese and chili pepper in small bowl. Layer tortilla chips, ground beef mixture, sour cream mixture and Monterey Jack cheese alternately in large greased casserole, ending with grated Monterey Jack cheese. Bake at 350 degrees for 30 minutes. Serve with picante sauce.
