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.
Add requied water to the frozen concentrates.
Add liqour and Mai-Tai mix.
Makes enough for 2 punch bowls.
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.
Put ingredients in a drink mixer and shake,
Put Huckleberry Syrup into a glass, strain drink mixture into glass, to leave out pineapple pieces.
Combine all ingredients except crushed ice in a shaker half filled with ice. Shake well.
Strain into an old-fashioned glass half filled with crushed ice.
Garnish with a slice of fruit and a drink umbrella.
Fill a large glass with ice; use a stir stick to mix in the light rum, amber rum, orange Curacao, pineapple juice, and sweet and sour mix.
Slowly and gently drizzle the dark rum on top of the cocktail so it floats on top of the drink.
Fill a rocks glass with 1 cup crushed ice. Set aside in the freezer.
Combine rum, orgeat, orange Curacao, rock candy syrup, and lime juice in a cocktail shaker. Add 1 cup ice, cover and shake until chilled. Strain into the chilled rocks glass.
Garnish with half of the lime shell inside the drink and float a sprig of fresh mint on the edge of the glass.
Pour all ingredients into a cocktail shaker filled with ice.
Shake vigourously and strain into large glass 1/3 full with crushed ice.
Garnish with cherry or a favorite fruit using a drink spear.
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.
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.
he center of a siu mai wrapper. (Keep the remaining wrappers
In blender, add all ingredients.
Cut into pieces as necessary for your juicer.
Drink immediately for greatest benefit.
Sprinkle gelatine over water; heat over low heat or in microwave oven until water is hot and gelatine is dissolved.
Add drink mix and sweetener to hot gelatin mixture; stir until dissolved.
Pour into mold or dish; refrigerate until firm.
Dissolve cornstarch in cold water.
Add orange juice concentrate and orange drink mix.
Cook over low heat until slightly thickened.
Use as a glaze on poultry or pork.
Mix and heat (simmer, don't boil).
Recipe makes approximately 2 gallons.
Can be stored in the refrigerator for up to 2 weeks. Best when served hot.
o room temperature.
Pink Drink:
Brew Acai tea with
he milk mixture.
orange drink mix.
remaining milk mixture