Add requied water to the frozen concentrates.
Add liqour and Mai-Tai mix.
Makes enough for 2 punch bowls.
Preheat oven to 400 degrees F (200 degrees C). Lightly grease a 9x13 inch baking dish.
Place the chicken breasts in the prepared dish. Season to taste with salt and pepper.
Cook in preheated oven until no longer pink, 15 to 20 minutes.
Meanwhile, stir together the mai tai drink, pineapple, and sweet and sour mix in a bowl until evenly blended. Remove chicken from oven, and top with half of the pineapple mixture. Return to oven, and cook chicken until juices run clear, about 15 minutes more. Serve with remaining pineapple mixture.
In a large jar or drink cooler, combine the light rum, dark rum, 151 rum, orange liqueur, almond syrup, simple syrup, and lime juice. Stir and top off with orange juice. Do not use grenadine if you want the true Mai Tai! Serve in 8 to 12 ounce glasses with ice.
In large mixer bowl, beat cheese until fluffy.
Beat in Eagle Brand and juice concentrate until smooth.
Add rum and liqueur. Fold in whipped cream; turn into crust.
Freeze or chill until firm (4 hours in freezer, 2 hours in refrigerator).
Garnish with orange slices, if desired.
Refrigerate or freeze leftovers. Makes one 9-inch pie.
Stir lime juice, syrup and chopped mint leaves in heavy small saucepan over medium heat just until the mixture simmers. Cool.
Strain syrup into pitcher.
Add pineapple juice, orange juice and rum; stir to blend.
Fill 6 tall glasses with ice.
Pour mixture over.
Garnish mai tais with fresh mint sprigs.
he bottom of the shu mai.
Repeat with the remaining
he center of a siu mai wrapper. (Keep the remaining wrappers
rop in small amounts of Mai Fun noodles and watch them
br>Add small amounts of mai fun to hot oil and
ime, pickled mustard greens and Recipe #269411.
In a large pan bring water, crab and corn to a boil. Simmer 2-3 minutes. Add salt and pepper. Mix 2 teaspoons water and 2tsp cornstarch together. Stir until soup is thickened. Quickly stir in the egg and serve.
*Blanch frozen crab meat in boiling water for about 30 seconds. Remove from water with a slotted spoon. Set aside until ready to add to soup.
1. Cook your frozen peas 5 minutes in 1
br>Arrange single layer of frozen cheese filled ravioli over sauce
Preheat oven to 350 degrees.
Sprinkle a small amount of cheese in the shell.
Beat eggs then add in the whipping cream.
Mix until incorporated.
Add remaining cheese and stir lightly.
Pour in frozen pie shell.
Bake 40-50 minutes until set.
Note: you can add just about any filling and it turns out just great.
Just be sure to lightly saute any fresh vegetables before adding.
Sprinkle filling into pie shell before adding eggs mixture.
Redistribute filling gently with rubber spatula.
Combine first 11 ingredients in a Dutch oven or other large pot.
Cover and bring to a boil.
Reduce heat and simmer while preparing remainder of recipe.
o prepare fresh fruit for recipe mixtures or toppings, put fruit
reeze.
This can be frozen for weeks.
When ready
Combine all ingredients in a 2-quart casserole.
Cook on High for 5 minutes; stir.
Reduce power setting to Medium and cook 8 minutes.
Stir well.
Let cool.
Freeze the berries you pick, but add another cup
of sugar.
You can double the recipe.
Two cups fresh berries equals about 10 ounce frozen package.
If doubling recipe, use 3-quart casserole.
he dumpling dough for this recipe.
Preparing the Dumplings and
Toss the mango, berries and lemonade in the blender; whirl on medium speed, push fruit down, add sugar or honey; whirl again and add half the milk.
Whirl on high and add remaining milk, yogurt and vanilla; whirl until smooth and free-flowing.
Serve in stemmed glasses.
NOTE: I used frozen for my recipe, but you could use fresh just as easily. Frozen lends that ICE COLD quality and WITHOUT ice cubes!