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.
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.
In a large pitcher, combine juices, light rum and Curacao.
Half-fill tall glasses with crushed ice and add juice mixture. Float dark rum over each and decorate with a flower to serve.
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.
Heat sugar and 1/2 cup water in a saucepan over low heat; cook and stir until sugar is dissolved, about 2 minutes. Remove from heat and stir in almond extract.
Pour pineapple orange concentrate and limeade concentrate into a large pitcher; stir in 1 1/2 cups water. Stir in dark rum, light rum, and almond simple syrup.
Place 1 pineapple tidbit and 1 maraschino cherry half in the bottom of each ice pop mold. Pour in rum mixture and freeze for at least 12 hours.
Mix first 6 ingredients in pitcher.
Fill 4 small glasses with ice.
Pour rum mixture over; stir to blend.
Garnish with pineapple and mint, if desired.
Makes 4 servings.
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
TO MAKE THE PITCHER OF MOJITOS: In a large pitcher, stir together the
Make Rich Tea Biscuit dough, adding more milk to make a drop biscuit dough. Spread the dough 1/2 inch deep in an oblong 9 x 12-inch baking dish. Peel and pare apples; cut in eighths. Press apple slices into top of dough very close together. (It won't hurt if more than a layer thick.) Dot with butter or oleo. Mix cinnamon and sugar together.
Sprinkle over apples. Bake at 350\u00b0 for 30 minutes or until done. Serve warm or cold with Lemon Sauce (recipe follows).
he bottom.
YIELD: This recipe serves 5 people with about
until delicately browned.
The recipe also says you can also
lour and 1/2 cup Recipe #453973 (one batch without added
irections for sauce:
This recipe makes enough sauce for about
Add grenadine and orgeat into a bottom of glass.
Mound ice into glass.
Add white rum and orange curaco.
Add OJ, sweet and sour, and pineapple juices.
\"Float\" Bacardi dark rum and Myers dark rum on top.
**Should go in a glass aprox 13- 15 ounces***.
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.