HOT RUM TODDY
Provided by Food Network
Time 35m
Yield 1 serving
Number Of Ingredients 7
Steps:
- In a small saucepan, heat the Agave In The Raw® with the lemon zest until the liquid bubbles around the edges. Set aside to steep for 20 minutes. In a small mug, combine 3 tablespoons of the infused agave with the rum, lemon juice, tea, and boiling water. Add the cinnamon stick, if using. Serve hot.
RING TUM DITTY
A Southern child's classic comfort food. Serve over crackers or toast.
Provided by Clotho98
Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes Tomato Soup Recipes
Time 15m
Yield 4
Number Of Ingredients 6
Steps:
- Melt the butter in a saucepan over medium heat; stir the flour into the butter. Add the soup, milk, and sugar and stir until incorporated. Heat until just about to boil and stir the cheese into the mixture; cook and stir until the cheese is completely melted, but do not allow to boil.
Nutrition Facts : Calories 402.9 calories, Carbohydrate 22.8 g, Cholesterol 78.4 mg, Fat 27.1 g, Fiber 0.4 g, Protein 18.3 g, SaturatedFat 16.6 g, Sodium 1358.4 mg, Sugar 14.4 g
RUM TUM TIDDY
In 'A Southerly Course' by Martha Hall Foose. Originally a concoction of tomato soup and melted cheese over toast (see recipe #214390) Ms. Foose has transformed into an appetizer version.
Provided by ratherbeswimmin
Categories Cheese
Time 55m
Yield 16 serving(s)
Number Of Ingredients 10
Steps:
- Preheat the oven to 350°.
- Butter an 8-inch square baking dish.
- In a large bowl, combine the egg, Worcestershire sauce, Cheddar cheese, pecans, and bread crumbs.
- In a medium skillet set over medium heat, melt the butter.
- Add the onion and cook until slightly browned, about 3 minutes.
- Add the tomato sauce and cook for 5 minutes.
- Pour the onion and tomato sauce over the bread crumb mixture and stir together.
- Spoon the tomato-bread mixture into the prepared baking dish and bake for 25 minutes or until firm.
- Cool for 10 minutes and cut into 16 squares.
- Put the parmesan cheese on a large plate.
- Coat all sides of the squares in the Parmesan.
- Place 1 round of pickled okra in the center of each square as a garnish.
- To serve, skewer each square on a cocktail pick.
Nutrition Facts : Calories 126.8, Fat 10.2, SaturatedFat 3.6, Cholesterol 26.5, Sodium 235.7, Carbohydrate 4.1, Fiber 1.1, Sugar 1.2, Protein 5.7
RUMTUM TIDDY
Cute name! Easy and very fast too. This is also known as a Rink Tum Ditty. This recipe is a bit different than the three Rink Tum Ditty recipes that were already posted - it doesn't include any eggs as an ingredient which is good as I'm not a fan of undercooked eggs. This was another recipe of the week in The Week magazine, originally from Charles Perry of the Los Angeles Times. A British comfort food, serve with ale on the side. I added an optional 2 tablespoons of dry sherry too:D
Provided by Kumquat the Cats fr
Categories Lunch/Snacks
Time 15m
Yield 2 serving(s)
Number Of Ingredients 8
Steps:
- Put cheese, tomato soup, Worcestershire sauce, onion, pepper and sherry if using in skillet. Stir over medium heat until cheese is thoroughly melted.
- Remove skillet from heat for 1-2 minutes until cheese mixture firms up slightly.
- Ladle mixture onto slices of toast and broil until tops start to bubble, but don't let them brown. Garnish with chives. Serve hot.
Nutrition Facts : Calories 695.2, Fat 40.8, SaturatedFat 24.9, Cholesterol 119.1, Sodium 1867.9, Carbohydrate 49.9, Fiber 6, Sugar 17, Protein 36.3
RUM TUM TIDDY
Steps:
- Heat the oven to 350°F. Butter an 8-inch square baking dish.
- In a large bowl, combine the egg, Worcestershire sauce, Cheddar cheese, pecans, and bread crumbs.
- In a medium skillet set over medium heat, melt the butter. Add the onion and cook until slightly browned, about 3 minutes. Add the tomato sauce and cook for 5 minutes. Pour the onion and tomato sauce over the bread-crumb mixture and stir together.
- Spoon the tomato-bread-crumb mixture into the prepared baking dish and bake for 25 minutes or until firm. Cool for 10 minutes and cut into 16 squares.
- Put the Parmesan cheese on a large plate. Coat all sides of the squares in the Parmesan. Place 1 round of pickled okra in the center of each square as a garnish.
- To serve, skewer each square on a cocktail pick.
- Notes
- For a quick snack bite, cut white bread into cubes. Spread each cube with mayonnaise and sprinkle with grated Parmesan cheese or crumbled blue cheese. Bake in a 450°F. oven for 7 minutes or until the bread is toasty and the cheese is bubbly. Serve warm. You'll be surprised how fast these are gobbled up.
- Frank Ward O'Malley's contribution to the Stag Cook Book of 1922 is a riot of a recipe for Rum Tum Tiddy!
RUM TUM TIDDY RECIPE
Provided by lknowles
Number Of Ingredients 10
Steps:
- Melt butter in a saucepan over moderately low heat (about 225 F.); add onion and green pepper and cook till tender; remove from heat. Mix in tomato soup, milk, cheese and Worcestershire sauce. Cook, stirring constantly, till cheese is melted. Remove from heat. Blend 1/2 cup of cheese sauce into beaten egg in a bowl. Pour egg mixture back into the remainder of the cheese sauce in the saucepan and heat over moderately low heat. Stir in sherry and spoon over toast or crackers. Per Serving (without toast or crackers): 350.34 Cal (67.80% from Fat, 22. 70% from Protein, 9.46% from Carb); 19.43 g Protein; 25.76 g Tot Fat; 15. 87 g Sat Fat; 8.08 g Carb; 0.33 g Fiber; 530.41 mg Calcium; 600.61 mg Sodium; 214.66 mg Potassium; 117.86 mg Cholesterol
RINKTUM DITTY
Steps:
- In a heavy saucepan melt the butter over moderately low heat, add the flour, and cook the roux, whisking, for 2 minutes. Whisk in the tomato juice, the Sherry, the sugar, and the mustard, bring the mixture to a boil, whisking, and simmer it for 1 minute. Remove the pan from the heat, add the Cheddar gradually, whisking, and heat the mixture over low heat, whisking, until the cheese is melted. Divide the toast between 2 plates, spoon the sauce over it, and sprinkle each serving with the egg.
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