Hanky Pankys Recipes
HANKY PANKIES
These rye slices topped with sausage and cheese are so easy and so delicious that they are sure to please. In fact, my husband loves them so much that I sometimes make them on regular-sized rye bread for dinner.
Provided by RENE1959
Categories Appetizers and Snacks Dips and Spreads Recipes Cheese Dips and Spreads Recipes Hot Cheese Dip Recipes
Time 25m
Yield 10
Number Of Ingredients 6
Steps:
- In a large skillet, cook sausage over a medium heat until it is browned and cooked through. Stir onion, garlic powder, black pepper, and process cheese into the skillet. Stir until the cheese is melted and the ingredients are well combined.
- Spread 1 tablespoon of mixture onto each slice of cocktail rye. Serve warm.
Nutrition Facts : Calories 380.6 calories, Carbohydrate 25.2 g, Cholesterol 50.5 mg, Fat 25.3 g, Fiber 2.8 g, Protein 12.4 g, SaturatedFat 10.3 g, Sodium 1031.7 mg, Sugar 3.7 g
HANKY PANKY
Make and share this Hanky Panky recipe from Food.com.
Provided by JJBurns
Categories < 60 Mins
Time 35m
Yield 10-12 serving(s)
Number Of Ingredients 7
Steps:
- brown hamburger, sausage and onion.
- Add Velveeta cheese until melted, sprinkle cayenne pepper and pepper flakes to taste.
- Let cool completely.
- Mound onto cocktail rye slices and bake at 350 for 10-12 minutes or until bubbly.
HANKY PANKY
This sweet 50/50 martini was created in the early 1900s by Ada Coleman, the head bartender at the American Bar at the Savoy Hotel in London. It combines equal parts gin and sweet vermouth, finished with a splash of the bittersweet Italian amaro Fernet-Branca. Stick with the original recipe and use Fernet-Branca, or substitute another fernet. The amount you deploy depends on both individual taste and the intensity of the fernet used, so add it slowly, and as you like.
Provided by Rebekah Peppler
Categories cocktails
Yield 1 drink
Number Of Ingredients 5
Steps:
- Place a coupe or Nick and Nora glass in the freezer to chill for at least 15 minutes and up to an hour. (Alternatively, fill the coupe with ice and water, stir for 30 seconds, pour out the ice and water, and pour the finished drink into the now-chilled glass.)
- In a cocktail shaker or mixing glass filled with ice, combine the gin, vermouth and fernet. Stir until very cold, about 30 seconds, then strain into the chilled cocktail glass. Hold the orange peel by its long edges, skin facing down into the glass. Pinch the peel to express the citrus oils into the glass and garnish with the orange peel.
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