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.
Mix all and serve in a punch bowl with ice and fruit of your choice, such as pineapple chunks and mandarin oranges.
Vodka may be used in place of rum.
In a large pitcher or bowl, combine the fruit juices and the sugar. Stir until the sugar dissolves.
Add the sparkline water and stir gently. Pour into a large punch bowl and add some ice to chill it.
Serve in punch cups.
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.
Combine all ingredients.
Pour over ice in punch bowl and garnish with lime slices and fresh fruit or edible flowers.
Note - Fill a ring mold with water or pineapple juice the day before and freeze. This will keep your punch cold and is more attractive then just ice cubes.
Combine all and serve frosty cold.
Makes 2 1/2 quarts punch.
Combine jello with boiling water and stir till dissolved.
Add Pineapple Juice and rums.
Pour into small disposable plastic shot glasses or bathroom sized dixie cups.
Combine jello with boiling water and stir till dissolved.
Add cold water and rum.
Pour into small disposable plastic shot glasses or bathroom sized dixie cups.
In 4 quart nonmetal container, combine all ingredients. Refrigerate.
Serve over ice.
Makes 12 (1 cup) servings.
Combine all ingredients in blender.
Garnish with sprig of mint and cherries.
Serves 2.
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
Use only pink Hawaiian punch.
Triple the recipe and it will serve 200 or more.
Mix one recipe at a time.
Combine syrup, wine and apple juice in punch bowl.
Float a decorated or plain chunk of ice in bowl when serving.
Pour orange juice, lemon juice, tea and sugar into a bottle or pitcher.
Stir these ingredients; refrigerate at least 2 hours. Also refrigerate the ginger ale and club soda.
Open can of mandarin oranges when you are ready to serve the punch.
Pour contents of can into punch bowl.
Add the juice and tea mixture to the bowl.
Stir well.
Add chilled ginger ale, club soda and the Decorative Ice Cubes.
Serve in punch cups or tall glasses. Serves 8.
Keep all ingredients in refrigerator.
Mix shortly before serving.
Freeze an ice ring from Hawaiian Punch with strawberries or cherries.
Add to punch.
This is a pretty Christmas punch. Double the recipe for a larger group.