.Mix first four ingredients til creamy and place in a glass pie dish.Bake at 350 for 15 minute or until crusty on edge. Remove for oven and top with crumbled Ritz and bacon pour glaze over top and serve with crackers Melba toast or pretzels.
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.
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.
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.
Add Captain Morgan Parrot Bay Mango Rum, margarita mix, pineapple juice, orgeat syrup, and grenadine.
Shake with ice and pour into glass.
Garnish with pineapple slice and cherry.
Combine first 6 ingredients; beat at medium speed for 2 minutes.
Stir in pineapple and walnuts.
Pour into greased and floured 10-inch tube or fluted pan.
Bake at 350\u00b0 for 45 to 55 minutes until tester comes out clean.
Cool 25 minutes; remove from pan.
Finish cooling on wire rack.
In a large bowl mix the first three ingredients together. Melt almond bark & pour over cereal mix.
Stir well to coat & spread out on 3 lightly greased cookie sheets.
Cool completely. Break into pieces and store in zip lock bags.
Freezes well.