Melt butter in pan and add garlic and orzo. Add some of the Bahama Mama seasoning (I prefer it to the Old Bay). Cook about 5 minutes or until orzo turns a golden brown. Be careful not to burn it.
Add clam broth and water. Cover and cook for about 15 minutes stirring occassionally to keep from clumping.
Add mushrooms, shrimp, and scallops. Stir and cover for 5 minutes.
Stir in heavy cream and cheese. Cover and cook for about 5 more minutes.
Add salt, pepper, or more of the Bahama Mama seasoning to taste.
Shake with ice, pour into glass and serve.
In medium bowl, blend reserved pineapple juice with cornstarch.
Stir in pineapple, chili sauce, raisins, sugar and cinnamon, and set aside.
In large skillet, lightly brown chops or chicken in oil and drain.
Pour pineapple mixture over chops or chicken.
Cover and simmer 20 minutes or until meat is cooked throughout.
Combine all but garnish, shake with ice, strain into hurricane glass & garnish.
Enjoy!
Add grenadine for color and freeze.
Layer ingredients (in order) in a glass.
In food processor or with an electric mixer on low speed, mix sour cream, Old Bay Seasoning, and cream cheese until creamy.
Stir in celery, onion, and lemon juice. Fold in crabmeat.
Serve with crackers or chips.
Variation: Add 1/2 cup chopped pecans.
COCKTAIL SAUCE - Combine all the ingredients for the cocktail sauce, and cover and refrigerate until ready to use.
FRITTERS - In a large bowl, combine the flour, baking powder, salt and pepper. In a medium bowl, combine the remaining ingredients (expect the oil). Make a well in the dry ingredients, and add the liquid. Stir with a rubber spatula until just combined.
In a deep, heavy saucepan, heat half of the oil to 375\u00b0F/190\u00b0C (To test temperature: A small piece of bread dropped into the oil should float up to the surface ...
Combine all ingredients in large container. Serve on ice.
Combine rums, juices, grenadine and bitters in a glass with ice. Shake well, or stir if you do not have a shaker (two glasses top-to-top work well as a shaker, just make sure they seal tightly).
Pour into a large glass and garnish with the cherry and orange slice, if desired.
Mix everything together.
Pour into a collins glass and serve.
TO MAKE THE GLAZE.
Combine the butter, water, and sugars in a heavy-bottomed saucepan over medium-high heat and bring to a boil. Reduce heat to medium-low and simmer for 5 minutes. Remove from heat and stir in the rum. Set aside and keep warm.
TO MAKE THE CAKE.
Position a rack in the middle of the oven and heat to 350\u00b0F Spray a 10-cup tube pan with nonstick cooking spray. Sprinkle the pecans in the bottom of the pan and set aside.
In a large bowl, use an electric mixer to beat together the butter and sugars until light and ...
add all ingredients to blender, including some ice.
blend for 30 seconds.
enjoy.
Put all ingredients over ice in a cocktail shaker. Shake vigorously and strain into an ice filled glass.
Garnish with a pineapple, cherry and parasol. Drink responsibly.
njoy.
Like most chili recipes, this one tastes better the
Mix all ingredients in a blender with ice and blend until frozen.
Makes 1 drink.
Mix together and drink.
Mix all ingredients, except for cherries ( The more Grapefruit juice you add the more sour the punch will be. We like less Grapefruit juice), in large punch bowl.
When you place the punch into the cups place a cherry or two into the cup also.
Mix the sugar with the oil and eggs.
Add the dry ingredients and mix well.
Fold in the carrots, walnuts, coconut, pineapple, raisins and vanilla extract.
Pour the batter into a greased 13x9 inch pan. Bake at 350 degrees for one hour.
Let the cake cool completely, then make the frosting:
Cream the butter with the cream cheese, then gradually add the sugar and vanilla. Spread the frosting evenly over the top of the cake.
Mix the first 4 ingredients together.
Pour into glass filled with ice.
Add a splash or 2 of Grenadine.
Add fruit garnish.
Enjoy!