Hot Buttered Rum 2 Recipe

A Recipe for
Hot Buttered Rum 2

 

Never eat more than you can lift.

Miss Piggy

“Every country possesses, it seems, the sort of cuisine it deserves, which is to say the sort of cuisine it is appreciative enough to want. I used to think that the notoriously bad cooking of the English was an example to the contrary, and that the English cook the way they do because, through sheer technical deficiency, they had not been able to master the art of cooking. I have discovered to my stupefaction that the English cook that way because that is the way they like it."

Waverly Root (1903-1982)

This Hot Buttered Rum 2 recipe is one of many in our Drink Category.

Don't take a butcher's advice on how to cook meat. If he knew, he'd be a chef.

Andy Rooney

This Recipe for Hot Buttered Rum 2 is one of thousands in the Recipes-to-go Drink Cookbook.

The most remarkable thing about my mother is that for thirty years she served the family nothing but leftovers. The original meal has never been found.

Calvin Trillin

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Never serve oysters in a month that has no paycheck in it.

P. J. O'Rourke

A nickel will get you on the subway, but garlic will get you a seat.

Old New York Proverb

This is a recipe for Hot Buttered Rum 2 from the recipe cookbook of Recipes-to-go (Drink)

Cooking is like love. It should be entered into with abandon or not at all.

Harriet Van Horne

Hot Buttered Rum 2 recipe - a tasty recipe for you to add to your collection!

Fish, to taste right, must swim three times - in water, in butter, and in wine.

Polish Proverb

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What is patriotism but the love of the food one ate as a child?

Lin Yutang

Correct Behavior Food for thought is no substitute for the real thing.

Walt Kelly

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Part of the secret of success in life is to eat what you like and let the food fight it out inside.

Mark Twain

Hot Buttered Rum 2

Food Tip Raw food can be contaminated by microorganisms that can make you ill (particularly the young and the elderly) Most of these hazards can be controlled by safer food handling procedures, but the occurrence of foodborne illness tells us that risk reduction, at every step from farm to table, is very important