inutes more.
Add the Captain Morgans Rum and simmer for 10
Fill a tall highball or pint glass with ice.
Add Captain, blue curacao, sour and lime juice.
Stir with cocktail stirrer or straw.
Add dash of grenadine to make blood in blue water effect.
Serve.
in a sauce pan(slightly greased with butter) on medium heat- add in orange juice and brown sugar. Amounts in the recipe are not exact, use to taste. Stir the mixture into a sauce (shouldnt be very thick but not runny).
cut bananas into bite size pieces and add to sauce mixture. Coat well.
squeeze the juice of the lemon (and orange) into the pan, mix well. Add more sugar if the mixture becomes too runny.
add in vanilla, cinnamon and any other spice you would like to add in (I've used nutmeg with peaches before)stir well.
add in rum ...
Heat oven to 400\u00b0F.
Place pie crust in 9 1/2\" deep dish pie pan; crimp edges. Line crust with foil, fill with pie weights. Bake 15 - 20 minutes or until pale brown on edges and set. Remove foil and weights. Cool on wire rack.
Increase oven temperature to 425\u00b0F Mash sweet potatoes in medium bowl. Place in large bowl, along with sugar, salt, cinnamon and nutmeg; beat at medium speed until combined. Add eggs one at a time, beating just until blended. At low speed, beat in evaporated milk, butter, rum and vanilla until smooth.
Fill your martini shaker with crushed ice and use a chilled martini glass.
Put all ingredients in shaker and shake for a minute or so.
Pour into glass. Grind a little nutmeg on top.
You can also rim the glass with cinnamon sugar and put in a cinnamon stick.
Enjoy!
Soak cedar planks in warm water at least one hour.
Preheat grill to medium (indirect fire if you're using charcoal).
While soaking, sautee garlic in olive oil until just beginning to brown.
Add teryiaki, honey and brown sugar allow to simmer lightly about 8-10 minutes until reduced by about 1/3.
add spiced rum and simmer for another 3 minutes.
take off the heat and add the lime zest.
rub planks with the cut side of the spent limes (for additional flavor).
place salmon portions on the planks, arrange planked salmon on your ...
Carefully combine first four ingredients in large bowl or roaster pan.
Place white chocolate (cut into chunks) in microwaveable dish.
Cook on high for 1 minute, stir, then again for 1 minute. Continue this until all the chocolate is melted.
Pour over mixture and gently stir.
Spread out on waxed paper.
After it cools and hardens, break into pieces and store in covered, sealed containers.
Preparation time includes microwaving time.
Mix rum, ice cream and eggnog together.
If not using right away, keep in the refrigerator until ready.
Just before serving, shake or beat until frothy.
Sprinkle with nutmeg.
nd 1 tsp. Equal for Recipes in bottom of 9 inch
Melt chocolate in microwave and pour over dry ingredients. Drop by teaspoonful onto wax paper.
Allow to harden.
Can use Honey Nut Cheerios, Crispix in place of Captain Crunch.
Mix in a big bowl.
Melt Sathers 1 pound 8 ounce chocolate bark candy.
Pour over mixture.
Drop by heaping tablespoonful onto wax paper.
Place chocolate in heavy flat pan.
Place pan in a 250\u00b0 oven. Turn oven off and leave chocolate for 20 to 25 minutes.
Stir into melted chocolate, Captain Crunch cereal, miniature marshmallows, Rice Krispies and salted peanuts.
Mix well and drop by teaspoons on wax paper.
Let set to dry and store in covered container. Easy and delicious!
Serves about 125 pieces.
nd 1 tsp. Equal for Recipes or 3 packets Equal sweetener
n the refrigerator.
Some recipes call for the dough to
1. COMBINE ALL THE INGREDIENTS IN AN ICE FILLED GLASS.
2. STIR TO COMBINE.
3. GARNISH WITH A LIME WEDGE.
Mix all dry ingredients together in large bowl.
Melt candy coating according to package directions and pour into cereal mixture.
Mix until mixture is coated.
Drop by spoonfuls onto waxed paper.
Store in air-tight container.
Heat butter and oil in dutch oven, add garlic, ginger and shallot, saute until shallot is soft, 2-3 minutes.
Season chicken with salt and pepper, add to pan and brown, turning frequently.
Add rum, chicken broth, mango, papaya and pepper, bring to boil, cover and reduce heat, simmer for 20 minutes.
Remove cover and simmer until sauce is reduced ( I let it go to half) and add cream, heat through but don't boil.
Serve over steamed rice.
Add captain morgan parrot bay coconut rum, milk, pineapple juice in a blender.
Blend 10-15 seconds and pour into speciality glass.
Garnish with pineapple spear.
ost authentic taste of Country Captain!
Take the flour, onion powder, and garlic powder and mix it together. Set it aside.
Take the egg whites and milk and mix it together then set it aside.
Take the captain crunch and corn flakes mix them together and then crush them into a fine breading.
Dip your chicken in the flour mixture.
Then dip your chicken into the egg wash.
Then coat your chicken with the bread crumbs.
Bake it at 350 degrees for about 20 minutes turning the chicken over at 10 minutes. Serve as an appetizer or meal.